Mastodawn

panicnow Jan 25, 2025

Reseasoned!

Reseasoned! - Lemmy.World

So here is the pan I posted about a couple days ago. I put the pan in the oven and ran the self-cleaning cycle. When it came out I cleaned off the ash and I could actually tell that some of the texture around the edge was the metal and not food. The rest of the gunk was gone. I put a very thin layer of canola oil on it and baked it at 450 for an hour. It looks beautiful now. I’m going to do a couple more seasoning cycles and then try to maintain it. Thanks everyone for the advice!

panicnow Jan 23, 2025

Newbie help

https://lemmy.world/post/24639046

Newbie help - Lemmy.World

I started using a lodge cast iron pan about a year ago. I purchased the pan probably five years ago, but it didn’t see much use. I decided to try to move away from cooking with non-stick skillets and it took a while to get comfortable, but now I use it routinely. I have some questions about care. The photo shows where the finish looks like it is missing. I’m guessing it is the oil coating that should build up, but I would like a second opinion. What should I do about it? Just start seasoning it until it all looks good? I bake eggs in my oven (on a cookie sheet in ramekins) nearly every morning for family breakfast. I’m thinking I could just integrate seasoning into that existing ritual. My tentative plan is to apply a thin coat of oil to the cast iron pan and put it in the oven while it preheats to 375 (about 15 minutes), the eggs cook (another 15 minutes) and then turn off the oven and let the pan sit in the oven while it cools down. Will that be enough heat to get the oil to do what I want? I’m trying to not waste a lot of electricity and have something I can do basically every day until I am happy with the seasoning on the pan. Can I just use the cheap canola oil I already have? I would love any feedback or thoughts.

panicnow Oct 26, 2024

VIM Training Wheels

https://lemmy.world/post/21298645