cast iron: seasoning, cooking with, etc

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Thought this was also a good read (and a good antidote to being overly fussy w/ your cast iron pans)

, Monday, 8 December 2014 18:33 (nine years ago) link

post i wrote a long time ago about my pans:

Jaq, Monday, 8 December 2014 18:35 (nine years ago) link

thanks Jaq! I will check your 350-degree method out, most of our pans could use another go-round

hot water rinse OTM

some kind of terrible IDM with guitars (sleeve), Monday, 8 December 2014 18:39 (nine years ago) link

enjoyed your link jaq, admire you abandoning non-stick cookware, i've been wanting to do the same. teflon grosses me out. would like to move to all cast iron / stainless steel

marcos, Monday, 8 December 2014 19:00 (nine years ago) link

I actually sold most of my stainless pans (except for a giant roaster and a smaller stock pot) a few months back in a garage sale - the other awesome thing about cast iron is it works on an induction burner! (I have one of those portable ones as an adjunct to the single large burner that is truly usable on our stove.)

Jaq, Monday, 8 December 2014 19:18 (nine years ago) link

would coconut oil work? i've had one for a while that i never properly seasoned and therefore rarely use. i love my stainless!

kola superdeep borehole (harbl), Monday, 8 December 2014 22:30 (nine years ago) link

Sure thing!

Jaq, Monday, 8 December 2014 22:50 (nine years ago) link

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