I had one in college that I would just leave on the stove until one of my roommates took issue with my “cleaning” strategy and threw it out on the lawn… good times.
Just clean it with water and a brush while it’s still hot. I mean plate the food and wash immediately. Easiest pans to clean that I’ve got.
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Honestly this made me laugh, as a huge part of cast iron’s wonder is that you can’t ruin it.
Challenge accepted
I don’t get how that’s the easiest you have to clean. I have many pots, they all get cleaned when i tell them to. Usually by an automatic machine that do as i tell it.
Like i get the appeal, but how can anyone argue that it doesn’t have a higher maintenance than regular non-stick pans?
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Oh sure, cheap non-stick pans will be just as if not easier to clean up but they are limited to what you can do with them. Cast iron doesn’t outgas poison above a certain temperature. It can go in the oven without worrying about melting anything. You don’t have to worry about scratching it and ruining the surface.
Using an automatic machine to wash a nonstick pan is a quick way to need a new pan.
Which is why i get the appeal. But it is a bigger hassle to use for me and i’ve got mine 5 days ago and used it every day since trying it out.
Keep it clean keep a little bit of oil on it so it doesn’t rust and she’ll be right.
Im obviously in a complete minority here, but i just value convenience in doing things i really dislike. Worrying about the longevity of pans that cost less than the chinese lunch i had today seems unimportant to me.
But again, if it’s not a hassle for you guys it’s clearly preferable to non-stick. I need to either get used to it or limit my use to steaks only.
This thing changed my cast iron life: Pan Scrapers - Set of 2 | Shop Online | Lodge Cast Iron
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I wipe mine out with a paper towel, spray it with some water, and put it back on the stove to dry. I literally burn more calories washing my ceramic nonstick pan.
Totally agree. My entire family are chefs and they all just buy the cheapest nonstick and assume it will be replaced every 6 months.
Latke making factory:
We made 140 for porch delivery to friends and family. Usually throw a Hanukkah party that takes 200 latkes so I guess I got a break this year.
@Yuv, if nothing else the cast iron pan is good for making latkes.
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Is sufganyot a thing in the US?
Every Jew i see is rocking the levivot (aka latkes) but don’t see as many Sufganyot.
I’m a big fan of this, if you wanna try something less traditional. I lived 30 steps from that place:
Anyone have a good recipe for that authentic hibachi grill ginger sauce? I tried some internet one tonight and it totally sucked. Shitty grilled steaks and shrimp need love too sometimes.
how come this forum doesn’t have a steak thread?
i didn’t do great on the sear, but sous vide never disappoints. about 1.5” thick ny strip
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Those look good. I’ll put some up too when I am not fucking up. The ginger sauce was bc I left them in the fridge too long but didn’t want to waste them so just blasted them to medium well