Scraping scraping scraping. : memes

[-] confusedbytheBasics@lemmy.world 119 points 7 months ago

First of all a properly seasoned cast iron pan can and should be washed with modern dishwashing liquid. If the seasoning comes off with 'hand friendly ' soap it was garbage seasoning anyway.

Second, this looks perfectly ready for seasoning. Nothing wrong with that. Just get the outdoor grill going grab some short chain oil and get to work.

[-] lolrightythen@lemmy.world 50 points 7 months ago

Short chain oil!? At first I thought you were bs'ing about seasoning a pan with gear oil.

That sent me down a novel rabbit hole. Thanks for your input!

[-] Entertainmeonly 20 points 7 months ago

I don't get the joke. I just tried Google and it had nothing for seasoning cast iron with chain or gear oil. Is this a thing?

[-] Garfield100@feddit.de 81 points 7 months ago

The chains being referred to here are molecular chains, not mechanical ones.

[-] Entertainmeonly 9 points 7 months ago

Thank you. That joke/wordplay went straight over my head.

[-] Buttons@programming.dev 8 points 7 months ago

Are you sure, I thought if a single molecule of soap touches my pan it would instantly look like this?

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[-] Fargeol@lemmy.ml 103 points 7 months ago

Relevent XKCD: https://xkcd.com/1905/

[-] jdeath@lemm.ee 5 points 6 months ago

god damn i love relevant xkcds

[-] Wilzax@lemmy.world 90 points 7 months ago* (last edited 7 months ago)

coat that sucker with avocado oil and bring it up to 200°C for a few minutes. Allow it to cool, repeat until the sides don't hold any oil, then switch to crisco solid shortening for a few rounds.

[-] BonesOfTheMoon@lemmy.world 68 points 7 months ago

I love that everyone is showing up to give real advice to this post.

[-] Kalkaline@leminal.space 36 points 7 months ago

It's the goal of the original picture, people can't help but give cast iron advice.

[-] nomous@lemmy.world 7 points 7 months ago

The thing is, if you take care of it, the pan will outlive the owner. There's just not many products with that kind of life these days.

[-] NewNewAccount@lemmy.world 18 points 7 months ago

What does the avocado oil base do? I’ve never seasoned a cast iron pan from scratch before.

[-] Natanael@slrpnk.net 28 points 7 months ago

You can use various different food oils, the important part is that it can leave a (food safe) polymerized coat that binds to the surface, protecting it from rusting as well as making it non-stick

[-] prime_number_314159@lemmy.world 83 points 7 months ago

There's a lot of answers here, but I don't think anyone said the magic words. To reseason cast iron, you need an oil high in poly-unsaturated fatty acids. Those are the kind that can chain together, and form a good polymer coating.

The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn't, because the composition of the fat has changed significantly.

The best seasoning coats will be thin, not appear or feel oily, give the pan a dark color slightly more glossy than an eggshell, and resist mild detergents, metal spatulas, and heat high enough to sear a steak on. If you have a layer of loose stuff in the pan, that's just a layer of gunk, and is probably adding some weird flavors to anything you cook.

[-] dojan@lemmy.world 22 points 7 months ago

The thing that trips me up most about this subject is that 140 years ago, pork fat was very good for seasoning cast iron. Today, it isn't, because the composition of the fat has changed significantly.

That sounds very interesting! Is it because of the way pigs are raised now compared to back then? They eat way fewer babies now, I bet.

[-] prime_number_314159@lemmy.world 5 points 7 months ago

I don't know what causes the difference, I just compared the first nutrition breakdown of rendered pork fat I could find to a recent USDA publication. I'm under the impression that we mostly grow different breeds of pork, on bigger farms, using a more consistent food blend, so pretty much everything has changed in that time.

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[-] barsoap@lemm.ee 7 points 7 months ago

To reseason cast iron, you need an oil high in poly-unsaturated fatty acids.

In other words: Linseed.

Though I wouldn't go so far as to say "need". Linseed works much better, builds a nicer patina very quickly, but pretty much any fat works. In practice mine is getting seasoned with olive oil because that's what I have standing around in the kitchen.

Proper technique is much more important in practice: First and foremost heat empty, then add oil and fry, then clean, ideally without degreasing (boiling water and a spatula do wonders), then (if necessary) add a drop of oil and try to rub it off with kitchen tissue, then put back on the stove to dry and maybe polymerise a little. Always have that thin layer of oil otherwise the pan is going to rust.

You can have a perfect patina, if you don't heat up the pan before putting stuff in there things are still going to stick. You can have practically no patina, if you bring up just a single thin layer of any fat up to its smoke point and after that add oil (so the thing isn't completely dry) things aren't going to stick.

[-] llama@midwest.social 8 points 7 months ago

Be careful with linseed oil as it spontaneously combusts! My friend used it on something and left the rag in the garage, and it literally burnt their house down.

[-] barsoap@lemm.ee 5 points 7 months ago* (last edited 7 months ago)

Not an issue once on the pan: Linseed oil oxidises quite quickly when exposed to air which is where the heat is coming from and it's certainly exposed to air on a pan, however, the pan is also an excellent heatsink and not flammable. Rags are a combination of even more exposure to oxygen (because the oil soaks into fibres and then has lots of surface area) combined with the rag being flammable, those are very specific circumstances. Bottles of the stuff also don't spontaneously combust in the fridge, they only spoil within a week or so (for culinary use, that is, it's still perfectly fine to season pans with it, and is still food-safe. Just starts to taste like ass quite quickly but that doesn't matter when you burn the stuff anyway)

But yes I should probably have mentioned that I flush my kitchen tissues when working with linseed oil.

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[-] Blackrook7@lemmy.world 5 points 7 months ago

What changed about pork fat?

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[-] riodoro1@lemmy.world 40 points 7 months ago

I bet she was so grateful. It takes a ton of scrubbing.

[-] sirico@feddit.uk 35 points 7 months ago

Get out

[-] RealFknNito@lemmy.world 35 points 7 months ago

The amount of disgusting freaks that don't know you need to wash this and reapply the seasoning with oil in the oven is insane to me.

[-] Holyhandgrenade@lemmy.world 16 points 7 months ago

Dude, you're not supposed to scrape off the seasoning every time you wash the pan. I reapply a bit of oil maybe once or twice a year. I normally just wash it some soap and water after cooking.

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[-] dream_weasel@iusearchlinux.fyi 16 points 7 months ago

Needs washed, but you can just heat the oil on the stove if you've seasoned the thing in the first place.

[-] RealFknNito@lemmy.world 11 points 7 months ago

I learned from a chef that an oven would work better due to the even heat applied all over but in a pinch or if you don't want to do all that, the stove top could be fine.

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[-] caseyweederman@lemmy.ca 28 points 7 months ago

Hey everybody posting advice, go liven up this community!
https://lemmy.world/c/castiron
!castiron@lemmy.world

[-] shield_gengar@sh.itjust.works 22 points 7 months ago

I only go to Reddit for two things: cast iron and pf2e. Slidey eggs never gets old

[-] Steak@lemmy.ca 15 points 7 months ago

I only go to lemmy for two things. Tasty memes and to see people talk about Reddit.

[-] SendMePhotos@lemmy.world 12 points 7 months ago

And Linux

[-] ikidd@lemmy.world 9 points 7 months ago

And people moaning about people that like Linux.

[-] VinnieFarsheds@lemmy.world 5 points 7 months ago

And people informing me they use arch btw

[-] laurelraven 6 points 7 months ago

I use mint btw

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[-] Sam_Bass@lemmy.world 21 points 7 months ago

He's dead

[-] theblueredditrefugee@lemmy.world 20 points 7 months ago

So how's the divorce going?

[-] whyNotSquirrel@sh.itjust.works 19 points 7 months ago

make me think of this guy that transformed his iron pan into a mirror

[-] perishthethought@lemm.ee 11 points 7 months ago

For instance: https://www.youtube.com/watch?v=id2GLt8Nd4s

[-] AngryCommieKender@lemmy.world 15 points 7 months ago

I think they meant the guy that seasoned his pan like 200(?) times before cooking in it on Reddit. That thing was SHINY when he was done

[-] Natanael@slrpnk.net 7 points 7 months ago

Yeah, on the cast iron subreddit. 100 coats

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[-] Anticorp@lemmy.world 5 points 7 months ago

I didn't go that crazy, but I did use an orbital sander on a cheap Lodge cast iron pan, and it's much more non-stick now.

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[-] jelloeater85@lemmy.world 15 points 7 months ago

You mean "ex-wife"...😵

[-] MonkderDritte@feddit.de 15 points 7 months ago

Btw, copper sponge is really good for such things. Hard enough for cooked-in stuff but soft enough to not scratch.

[-] King3d@lemmy.world 7 points 7 months ago

I find the scrub daddy brushes to be the perfect fit for cleaning my cast iron as well.

[-] EnderMB@lemmy.world 13 points 7 months ago

I love my cast iron pan, but I really cannot get the perfect sheen that everyone else seems to get. The bottom of mine is non-stick now, and I season regularly, but the sides always seem to chip away eventually. Once the chipping starts, I have no idea how to stop other than to strip it entirely and start again.

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[-] PotatoesFall@discuss.tchncs.de 13 points 7 months ago

Now don't dry it off and keep it in the cupboard for a few days

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[-] DScratch@sh.itjust.works 8 points 7 months ago

War

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