mendocino_beano said:

Doesn’t your food come out with a bunch of burnt bits of old food when you don’t properly wash your cast iron??

If I don’t wash with soap whatever I cook winds up coated with little black flakes of burnt food.

You guys are trippin about the soap thing. Everything you cook and eat with should be washed with soap, that’s disgusting

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mendocino_beano said:

Also you guys should check out avocado oil. Very stable and high smoke point and mild slightly buttery flavor. It’s the best for frying

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cannabinated said:

You still need to clean it just not with soap. It's more work to wash cast iron but its worth it.

I usually do a couple cycles of boiling water if I want to get it extra clean. Then I heat up some oil, wipe it out, and get it smokey.

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CookieCrumbs said:

I let mine sit in dirty water for a while and maaaaan (I completely forgot about it being there).

Whatever it was preseasoned with protected it from rust to a certain degree but it fucking stunk. Like dirty metal and mildewy rotting food.

I've scrubbed the hell out of it several times and it still has an off smell to it.

Think I might need to take a heavy brillo pad and just scrub that top layer off.

Lesson of the story I guess, cast iron needs a little more care than stainless steal or aluminum.
But... it makes an infinitely better weapon.

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Phegnomeanon said:

What are y’alls opinion of seafood and cast iron?  I notice lingering flavor and use none stick for fish instead

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CookieCrumbs said:

I let mine sit in dirty water for a while and maaaaan (I completely forgot about it being there).

Whatever it was preseasoned with protected it from rust to a certain degree but it fucking stunk. Like dirty metal and mildewy rotting food.

I've scrubbed the hell out of it several times and it still has an off smell to it.



Think I might need to take a heavy brillo pad and just scrub that top layer off.

I think you have to bake it for a long time to get everything out and then oil it again.











Lesson of the story I guess, cast iron needs a little more care than stainless steal or aluminum.
But... it makes an infinitely better weapon.

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DustyBottoms said:

Phegnomeanon said:

What are y’alls opinion of seafood and cast iron?  I notice lingering flavor and use none stick for fish instead

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Haven’t tried it yet but I want to throw some scallops on there.  Get those bitches nice and seared. 

I bet it would cook a nice fish on the stovetop.  Or maybe a stovetop and oven combo.

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LuSiD9 said:

mendocino_beano said:

Also you guys should check out avocado oil. Very stable and high smoke point and mild slightly buttery flavor. It’s the best for frying

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That sounds interesting, I love avo.

Is it expensive?

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It’s a little pricey compared to olive oil. Costco has the best price I’ve found. It’s like 9 bucks for a liter bottle I think.

Just washed my cast iron with soap

CHeifM4sterDiezL said:

Since were talking about oils I usually use flaxseed to season and avacado oil for pretty much everything else. very rarely use butter for anything unless I want that taste. I really dont understand how people arnt getting there stuff clean without soap. I usually just save some starchy water from rice or boiled pasta or whatever and let that boil in the pan for a bit after cooking and then just simply wipe it clean and rinse. if u use a good oil and season it properly theres like a seriously impenetrable non stick coating on the bottom of that thing. cleans right up. I would never leave a cast iron in a sink to soak for any serious amount of time so maybe that's where people are running into problems.

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