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Hate to put it in the drain. Will an inverted turntable bearing push the chicken bits?
I can't just wipe out the skillet, can I? Surely it needs soap and water?
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but thats my fault for not taking care of them and putting them away before she can get to them. I found the best way to season cast iron pans is to fry chicken in them. I have a 6" pan I fry eggs in and when seasoned right it is as good a teflon, if I do have to use water on them I dry them over a medium flame on the stove and then wipe them with olive oil and a paper towel.
"Trying is the first step towards failure."
Homer Simpson
Before you cook other stuff in cast iron.
Before scallops and steaks.
Just pour the grease out, but don't wipe it out. When the pan cools use hot water and a plastic scrub brush if needed. No soap.
Works for me.
You should coat it with cooking oil and bake it at 300 degrees for an hour. Let it cool and wipe clean. Thereafter, you can wash it like any other pan. When the coating begins to fade, re-condition.
Question: What's left after a tornado?
Answer: Your cast iron skillet.
ever...
Oh, soorrry.
You MUST wash ALL pans with soap and water, ESPECIALLY when dealing with chicken and other birds, like turkey. This is not news.
Then, "season" it with the oil of your choice. Olive, corn, etc.
Seasoning improves the ability of the pan to acquire a somewhat "non-stick" characteristic, making it easier to use.
:)
...the high heat when using the skillet kills bacteria.
Soap is not required.
Used to grill burgers and stuff as a kid - you never use soap on a grill, just a cleaning brick and a cloth.
That's a good point. I've never actually washed my grill grate. Just a metal grill brush and then some dry paper towels to get the rest of the crud. Although, I've often wondered about the potential for carcinogens on the grate from the charcoal (or the dirtier than heck grill brush!). Then, some light olive oil, and that puppy is ready for grillin'.
Kinda makes one wonder why we even bother to wash dishes.
Anyway, my wife washes the cast iron skillet with soap, rinses it, then puts it on a stove burner to evaporate the residual water so it doesn't rust, then seasons it with oil. I'm fine with that.
:)
Thanks for the tips.
Wiped the pan thoroughly with paper towels, came surprisingly clean.
Squeezed as much soap as I could from the Scotchbrite and scrubbed with hot water.
It still looks well-oiled but clean.
Used Kellog's Crispix as a coating which was pretty tasty and really crispy. Next it'll be Frosted Flakes like the place on DDD.
The Traveller never sounded better.
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I oil mine down and bake it in the oven per the directions on the bottom every year or so or when the coating fades. We have had it for 30 + years. It goes in the dishwasher! I guess it must be ruined, but it looks and cooks like new.I don't think that you can kill a cast iron skillet.
Of course, I like to use a gas burner to get my iron skillet to the upper end of white hot, then drop a good thick NY strip steak onto it for a nice sear. :)
You sear a steak in a pan, on the stove?!!!
No more posts for you!
:)
Plus? I don't have a burner with enough BTUs to get a cast iron skillet white hot indoors.
My grill only goes to a bit over 800 degrees.
Red hot cast iron is approx 1000 degrees F.
WHITE hot is more than double that (2500 to 2550 degrees F.)
THAT will put a better sear on a steak than just about anything. :)
You're working too hard. A good charcoal fire, some soaked hickory chips, and five minutes per side for a 1-1/2" steak is all you need. Leave the skillet in the kitchen cabinet, for making shrimp in a Cajun tomato sauce the next night.
:)
My 1.5 to 2 inch NY Strip gets no more than 45 seconds to a minute on any side/edge.
Black & blue, baby!
Hey David S., I got to thinking about your skillet steak. I'm a grill guy, and the thought of putting a steak in a skillet seemed like heresy, but sometimes I just don't feel like going through the whole grill setup process. So, a couple weeks ago, I took a page from your book, modified it, and made a couple of 3/4" tenderloin steaks in a cast iron skillet - on the stove. They were so tasty (minus the charcoal and hickory chip flavor) that I did it again last night. A little powdered garlic, sea salt and black pepper on both sides. Extra light olive oil in the skillet. When the olive oil starts to smoke, put the steaks in.
Perfectly done medium rare - just the way, uh huh, uh huh, we like it. At the heat setting I used, which basically replicated the heat of my grill fire, it was about 2 minutes per side. (We don't care for "blackened" steak, but do like some good caramelization.)
And here's a shout out to Road Warrior: Ha! We did baked potatoes last night, too, and I nuked 'em in a pre-heated microwave for 8 minutes on power level 6, and then finished them in a large toaster oven at 375.
Then we watched "Bones" while we chowed down and drank cheap Pinot Noir (Woodbridge 2012 - $9).
All in all, a pretty nice meal for a Thursday night without being extravagant.
:)
"down to the metal." It isn't a stainless steel pan. If you just clean it with hot water, if you deglaze also when you cook, you should have a patina that grows with age and nothing will stick to it like it does to stainless.
I understand the oil coating. Mine has directions cast into the bottom. It says "scour clean, coat with cooking oil, bake at 300 degrees for one hour, wipe clean.
My wife has been putting ours in the dish washer for years. Whether or not you agree with that, it comes out clean with the coating intact. It does not ruin the pan. The damn this is indestructible.
My point is that soap will clean off the excess grease and food. The baked on oil coating stays intact. It is cooked into the pores. You make it sound like soap will destroy the pan. It definitely will not.
what the hell?
Every time you put it into the dishwasher you start from scratch; the entire idea is to build up more and more oiliness upon and into the surface, to have it be so AFTER it has been cleaned.
You are beginning with a "new" pan every time, defeating its singular advantages and unique flavoring possibilities.
backed up by an article you found on the internet. If I were just purchasing an iron skillet for the first time in my life, I would follow your instructions to the tee.
In our house I am the cook. I do about 90% of the cooking. My wife washes the dishes about 90% of the time. It's an agreement we came up with many years ago and it works for us.
She is going to put that damn skillet in the dishwasher. She puts the wine glasses, coffee cups, coffee carafe, and all kinds of things that don't absolutely need to go in the dishwasher in there.
And my point is that from my own experience, you do not have to start again from scratch when you put a seasoned cast iron skillet in the dishwasher. A dishwasher is not nearly rough enough to remove the coating. It may lose some of the seasoned coating over time, and you may have to re-season the pan once or twice a year. Obviously, you will never have to re-season yours. I'm OK with that. It works for you and my wife washing ours works for us. If I were you, I wouldn't change a thing you are doing based on what I have said. I am not going to ask my wife to not put our pan in the dishwasher. It would be futile anyway I assure you.
As far as I know, no cast iron skillets have been destroyed in this thread.
pick yourself off the floor and listen to what he say..
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what is the fear that drives one to use soap when so many do not use it and no one has died of skillet poisoning?
I also never use soap in my beer glasses or wine glasses.
My germs are all alcoholics by now.
"I also never use soap in my beer glasses or wine glasses."
But your girlfriend does.
Dang, I wasn't supposed to tell.
But, seriously, you should never use the same glasses for beer and milk. Milk leaves a substance which causes the beer to not hold a good head, so it looks "flat". I learned this in college. (When I worked at Pizza Hut.)
:)
however no one here uses soap on those glasses, the beer glasses we keep in the freezer BTW.
Actually, it's "Yeah, but", but...
I don't know. All's I know is that a former KFC manager once told me: "Store chicken cold, serve chicken hot" or something like that. When we talked, he was a food manager at the Johnson Space Center. "On TV", you hear the same thing. Who am I to argue?
Bacteria, shmacteria. ?
I'll ask my wife tonight. With two nurses and a doctor in the family, she's probably got it figured out.
:)
Most chicken in infected with the salmonella bacteria thats why you have to cook chicken to an internal temperature of 165f and hold for 15 seconds. I don't thin it would survive a hot iron skillet.
"Trying is the first step towards failure."
Homer Simpson
the iron, itself? Anyhow, forget theory and look at hundreds of years of practice. NO reports of health issues from so treating cast iron skillets. In fact, the "superiority" of the SEC football teams probably can be laid at the foot of these noble cooking instruments with which NO Southern kitchen is without. And, I might add, the typical one found in a poorer S kitchen has a 1/10" buildup of ancient oil on it.
if the little critters do grow in an unsoaped pan after scrubbing in very hot water with a brush, they still ain't going to survive the warming up of the pan for the next cook use.
Besides, they add flavor!!
LOL!
But how do you know? Have you tried bacteria versus not-as-much-bacteria pans?
All's I know is our frying pans have wax paper in them, so we can stack other pans on them, 'cause they're laden with oil.
:)
at night we see clouds of phosphorescent bacteria swarming into and on them. They are screwing and crapping and leaving baby bacteria afterbirth and smegma and stuff behind. I have found vampire moths living in them too
We once found a dead clown in one of them.
Wax paper? My god man, have you lost your mind?
Do you know where wax comes from? The butts of bees for christ sake.
amongst PAC 12 supporters who've never before agreed on squat. FTR, Kathy follows yours and tin's procedures. We discussed this in depth last night as the thread took on near epic proportions. Now if we could only get tin to acknowledge the greatness of Santa Lucia Highlands and Santa Rita Hills Pinot Noirs we'd have really accomplished something.Just bought a 2011 Siduri Rosella Vineyard (92pts) for our 40th anniv get together this weekend.
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...the Santa Lucia Highlands and Russian River Valley (all I know about the Santa Rita Hills is Magic Mountain is there) rival the Willamette Valley for the West's best pinot noirs.
Siduri is always a good one - enjoy it and your anniversary!
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...on the lighter side but very nice.
The Belle Glos (Las Alturas) that we'll have with dinner is anything but light.
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Hey, that's not funny in some cities, like L.A. or Ferguson. ;)
What is "PAC 12"?
Can I assume that it has nothing to do with 2012 Shiraz?
:)
athletics. Rod said some of them have won national titles in some sports once upon a time a whiles back. One of them cracked the Associated Press' Top 5 poll in football this week and they're pretty excited about that.
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unobtainable in stores and unbeatable in quality and tastes. Just today I ordered 2 cases for this month's wine club releases. They have a very good Cab that is young yet good even now. I love their Pinot Noir and got a case of it, 2nd case is a mix of their other wines including the Cab.
Mrs. LWR goes gaga over the 2012 Viognier and I rather like that one too.
Merlot? Theirs fairly knocks off more expensive Merlot easily...
I checked out their website, and it looks promising. I very much like the Russian River Valley whites (source of their viognier), and cabs are my favorite in any case. I think that I may join their wine club.
Thanks, Larry!
to deal with. My son found their wine in a small wine collective in Sonoma where wineries with no retail presence share a space and the public can try and buy. He opened a bottle a couple of years ago and I was blown away.
Let me know how you like their offerings.
Voigner when he inhabited the White House.
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it works very well....
it is over 100 years old. She told me to never use soap in it. Who am I to disobey? I wash with hot water and a stiff brush.
Oil it and bake once a year as well. 1hr at 450 degress
The old dont wash rule handed down over the years probably has a lot to do with keeping the pan from getting rusty . The rust can be difficult to avoid with a very clean pan.
baking soda rubbed with a half a potato gets rid of rust, pronto.
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