September 28, 2014 - 9:54am
cast iron for steam
those of you that use this method, does the cast iron pan more or less get sacrificed for other uses or ....?
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those of you that use this method, does the cast iron pan more or less get sacrificed for other uses or ....?
Cast iron is hard to entirely ruin, but using a cast iron pan for steam can leave hard water residue and strip the seasoning.
To re-season see this wonderful post:
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Great article. Thanks for posting the link. Now I know why my attempts at seasoning my older cast iron pans have not worked. I just happen to have some flax seed oil left over from being used to restore the finish on an antique table that I had stored in our basement for years. Worked great on the wood so I am sure it will do wonders on my pans.
Janet
thanks. there's also info on a "gem" pan that I'd not heard of or seen before.
Lodge makes one, since the antique factor doesn't really interest me.
Looks good for scones and cornbread
anyone use this?
seems pretty popular
Which is a variant of the one you posted. I'd say it is a lot of money for something that may or may not be all that useful. It works for scrubbing my pans which occasionally get egg stuck to them. Just make sure the one you buy is big enough. Not sure what the ringer size is compared to what you posted, but you can look at them both and determine for yourself. The ringer in my opinion could be a little bigger but it gets the job done.
Then again, so does a sponge with one of those rougher green backs. :)
normally I use salt and a paper towel, but some stuff seems rather embedded.
I use it all of the time. The one thing I did not like about paper towel or sponge is that sometimes that stuff gets torn off and sticks to the pan. The chain mail does not cause that problem. Plus, it is kind of cool.