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49
Consoom Pots and Pans 🍳 (media.scored.co)
posted 1 year ago by USSDefiantJazz on scored.co (+0 / -0 / +49Score on mirror )
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12
Beebenheimer on scored.co
1 year ago 12 points (+0 / -0 / +12Score on mirror ) 1 child
Cast iron is actually pretty reactive, mostly with oxygen/water in the form of rust. Also, be careful when cooking extremely acidic dishes or it can destroy the seasoning of the pan.

They're great for many things, but they're not great for everything.
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WhatWouldMountainDew on scored.co
1 year ago 5 points (+0 / -0 / +5Score on mirror ) 1 child
I was making Bolognese sauce in my cast iron skillet and I had to re-season it afterwards. I later learned that "seasoning" is some kind of polymerization that gets broken down by acid.

the_more_you_know.jpeg
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HerrBBQ on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror ) 1 child
Yeah it's literally oil that's bonded to the surface of the iron to create a nonstick surface that protects the iron from rust. Seasoning a pan isn't hard either. Throw some oil on there and put it in the oven at 500° for like an hour or something.
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WhatWouldMountainDew on scored.co
1 year ago 4 points (+0 / -0 / +4Score on mirror ) 1 child
I remember watching a video during lockdown where someone tested which seasoning fat was the most effective and the winner was plain ol' lard.
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HerrBBQ on scored.co
1 year ago 2 points (+0 / -0 / +2Score on mirror )
Lol sounds about right. I use bacon grease.
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