Cast Iron + Lard =
Pretend like you spilled oil on it accidentally and you are wiping it off when you go to season it.Well, my seasoning attempt turned into a crap show. 15 minutes in, smoke started billowing from the oven and set the smoke detectors off. Shut it down and turned on the fans and opened the windows. Not sure if I put too much oil on or what. The oven was just cleaned as well. FML.
Too much oil or you used the wrong type of oil. You should barely have any on there and it need something with a high smoke point like vegetable oil.
When you clean them do it while they're hot. Mine go from the stove/oven straight to running water with a brush. The steam coming off will decrease and dislodge food. In the rare event that there's food left on it I have a chain mail pad I'll use with a little soap. While it's hot I return it to the hot oven or stove then I put a thin layer of oil and let it cool while the heat source cools.
Cast iron won't warp when run under water like that and if you wait to clean it too long the hardened food just degrades the seasoning. If used properly cat iron is very easy to clean and take care of and shouldn't ever need a complete reasoning.
Cast Iron + Lard =
Don't use olive oil it doesn't have a high enough smoke point. Use vegetable, canola, or lard. Small amount pan upside down 400* for 1hr, turn off the heat and let cool inside the oven. Cast Iron is flawless once you get them right. Best steaks I've ever eaten were cooked on cast iron.Well, my seasoning attempt turned into a crap show. 15 minutes in, smoke started billowing from the oven and set the smoke detectors off. Shut it down and turned on the fans and opened the windows. Not sure if I put too much oil on or what. The oven was just cleaned as well. FML.
Don't use olive oil it doesn't have a high enough smoke point. Use vegetable, canola, or lard. Small amount pan upside down 400* for 1hr, turn off the heat and let cool inside the oven. Cast Iron is flawless once you get them right. Best steaks I've ever eaten were cooked on cast iron.
Is that the same as a skirt steak, semi thin and long? If so, they're awesome, but hard to find in the stores.I did a flat iron steak last night in one of mine.
Is that the same as a skirt steak, semi thin and long? If so, they're awesome, but hard to find in the stores.
Is that the same as a skirt steak, semi thin and long? If so, they're awesome, but hard to find in the stores.
I've tried avocado oil as well. It has a pretty high smoke point.I have a pre-seasoned Lodge, works great.
TIP - as stated earlier, olive oil has too low of a smoke point for cast iron cooking. Use another type of oil such as (among others):
- Peanut
- Sesame
- Soybean
I miss when skirt and flat iron cuts were considered undesirable cuts and was cheap. Now it's one of the most expensive cuts.Is that the same as a skirt steak, semi thin and long? If so, they're awesome, but hard to find in the stores.
No lie, tasty damn things, tender as hell and so easy to cook.I miss when skirt and flat iron cuts were considered undesirable cuts and was cheap. Now it's one of the most expensive cuts.