recently inherited these cast irons that are at least 40 years old. they were sitting in a cabinet for a few years and nasty with rust and crusty, old seasoning. i scrubbed the shit out of them with steel wool and lots of soap, then applied 4 coats of new seasoning! feel free to roast my seasoning, i have no idea if it’s good since it’s my first cast iron and would like to know.

for each coat of seasoning i just wiped the pan with peanut oil then set the oven at 435F for 20 minutes, then 460F for 10 minutes

ive been using only stainless steel for a couple months and im abt to give away my nonstick cookware. nonstick cookware is counter-revolutionary

  • ReadFanon [any, any]@hexbear.netEnglish
    5·
    3 months ago

    If you ever need a nonstick substitute, parchment paper in the bottom of your pan will do the trick 95% of the time.

    If you fold and fold and fold and fold, ending up with a narrow little wedge of paper before tearing the excess so the paper fits within the radius of the pan, you’ll get a neat little circular parchment lining, if it’s necessary to cover the whole pan.

    I still have one Teflon pan that I use for making crepes because occasionally one needs to feel a little glamour in their life, but otherwise I could live an existence where I never see one more piece of Teflon-coated cookware in my life and my accumulated PFAS load would still be too damn high.

      • ReadFanon [any, any]@hexbear.netEnglish
        2·
        3 months ago

        More butter = more better (an ancient culinary proverb)

        If something like eggs are just not responding to anything else, no matter how much you add, this can really come in clutch. You’ll probably only use this trick once in 5 years’ time but the people around you are gonna think you’re the pan whisperer when you pull it out.