Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [cast-iron]

Questions about cookware made out of cast iron

294 questions
1
vote
1 answer

Why does using very unsaturated oil for seasoning cast iron make the coating brittle?

It's a point mentioned in this video. I don't quite get it. The more polymerization= stronger coating... till a point? Why does too much polymerization make the actual coating ultimately weaker?
Reine Abstraktion
  • 813
  • 2
  • 15
1
vote
0 answers

Looking for stovetop sandwich maker

I'm looking to find a stovetop sandwich maker that seals the sides and bisects them into two triangles (possibly called "jaffles"1). We used to have a countertop sandwich maker that looked quite a bit like the Cuisinart Sandwich Grill, but I'm…
Morgen
  • 213
  • 2
  • 7
1
vote
1 answer

Is anyone aware of cast iron pots and pans that are enameled on the exterior with plain cast iron (no enamel, no non-stick) interiors?

Looking for a brand of cast iron pans that is enameled on the outside, but with a bare iron interior. In other words no enamel, no ceramic, no non-stick on the inside. (so it is less likely to scratch an induction cooktop)
BeccaCooks
  • 19
  • 1
1
vote
2 answers

What is this cast iron skillet with diagonal ribs intended for?

I'm not actually sure if "skillet" is the right word for this, but it seems close. We got this second hand, so not sure of its origin. The particular feature that I'm not sure of is the set of diagonal raised 'ribs'. Seems like they would keep the…
StayOnTarget
  • 173
  • 4
1
vote
3 answers

Is a cast iron wok too heavy?

I want to buy a wok. Someone recommended I buy a cast iron wok, but I know it is very heavy.
Fahim Ahmed
  • 19
  • 2
1
vote
1 answer

Identify mark on cast iron skillet

I have an old skillet (about 10 inches) with a solid ring on the bottom and a straight raised mark about 4 inches in the middle of the bottom. There is also a capital B R on the bottom. No other identifying marks. My mother gave it to me and…
Linda Bihl
  • 11
  • 3
1
vote
1 answer

What do I need to clean off before I season this cast iron?

Here's my cast iron frying pan. I had seasoned it before but wasn't sure if I'd got it right so I figured I'd start again. I'm not clear on what state it needs to be in before I do that. I sanded a little bit to remove the bumpy black residue but it…
Tom
  • 1,593
  • 2
  • 16
  • 22
1
vote
1 answer

Can I assume chicken internal temp rises 5 degrees while resting?

With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests. Is the same true for chicken? If your target temp is 165, is it okay to remove…
BVernon
  • 611
  • 5
  • 12
1
vote
1 answer

Keeping oil spray nozzle from clogging

An entire category of cooking oil sprayers seems to exist on the market. I intend to use such an oil sprayer to deposit a thin layer of oil on a cast iron pan before cooking (crepes, omelettes..). The idea from using my own oil sprayer is to avoid…
Sam
  • 695
  • 4
  • 17
1
vote
1 answer

Ways for success on cast iron crepe pans without cooking spray

I get good results making crepes on non-stick pans. It's quite easy to flip a crepe, but it's hard to get the surface to be golden. The color remains closer to white, as you see in the picture above. On ceramic-enameled cast iron, I can get the…
Sam
  • 695
  • 4
  • 17
1
vote
2 answers

How to avoid smoke during pan searing meat?

I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan starts smoking long before the food is done. Eventually the meat gets there, but by then…
SeeDerekEngineer
  • 139
  • 5
1
vote
2 answers

Having difficulties seasoning my new cast iron pan due to the coarseness of the texture. Please help!

I just bought a new cast iron casserole pan that is only enameled on the outside. I tried seasoning it earlier today by pouring a tablespoon of flax seed oil on the inside and spreading it around with a paper towel. Sadly, I realized shortly after…
Charlie Shuffler
  • 113
  • 4
1
vote
3 answers

I bought a cast iron skillet and after washing it and then heating it I got a color like rust

I bought a cast iron skillet and after washing it and then heating it I got a color like rust from fire side After washing by Dishwashing soap I dry it by tissues, then heat it over a high temperature Now I season it Is healthy using it with this…
Abdullah
  • 11
  • 3
1
vote
2 answers

Cast Iron Skillet Loses Seasoning After Cooking Chicken?

I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No other foods do this. I can cook eggs and vegetables in it with no problem, but for some…
SeeDerekEngineer
  • 139
  • 5
1
vote
1 answer

Does smoke point affect max temp of patina

If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina, would I be able to later on use that pan in the oven at 550F? My thought is that the…
shwoseph
  • 489
  • 4
  • 9
1 2 3
…
19 20