Cast Iron

[flowerbug]

I have no trouble using cast iron on my glass top burners.

challenge would be to pop popcorn in a cast iron pan. i mean how would you do that and not want to move the pan back and forth to get the kernels to go pop? i guess these days everyone uses microwave popcorn or other gizmos, but some people do like to make popcorn on the stove still. do they have a slight thin mat of some fireproof material that won't scratch the glass that will still let you slide the pan back and forth? copper wool ultra fine? just trying to think this out and i do that by writing...

 

[Marie2020]

I use a hot air popper as well when I do make it. Turns out better for making caramel corn.

I've never so much as since a hot air popper.

 

[Alaskan]

The one I have is similar to this.

That link told me about fructose

 

[Marie2020]

The one I have is similar to this.

Interesting. Thank you

 

[Marie2020]

i've been warned that i may need to use my new pan this coming weekend. woohoo!


yes, i know, i'm excited by simple things...

Me to

 

[Marie2020]

new pan worked out perfectly today. made pancakes and sausage.

 

[Marie2020]

if nothing is sticking to that spot and it isn't otherwise bothering you i'd just keep on using it.

otherwise you can scrub that area back to the metal and then make sure it is clean and dry before applying some oil to it and then using it. eventually it may even out no matter what.

i never want to heat a pan up to where an oil reaches the smoke point. it doesn't smell very good and it doesn't usually taste all that great either. once in a while it does happen but i don't do it on purpose. ooops.

one way to add more black carbon to the seasoning on the pan is to cook some sugary bbq type sauces on some bacon or ham. that will often give you some nice black carbon and oil to work with. still, i don't really worry about it too much, just keep using it when i need it.

i did check out the website and there's a discrepancy between what they post in the seasoning temperature for one page and another (one says 450 - 550F another says 350 - 450F) so that's not a good thing IMO. but to me to simply state a temperature range without taking into account the smoke point of the oil used is just blah...

and yes, others can do what they like, as i said before i'm not really too wrapped up into this, the not wanting to get to the smoke point is just my own desire not to set off the smoke detectors or to smell burning oils inside the house and not liking the taste or smells when that happens. personal preferences.

Thanks flowerbug

The smog that comes with burning the oil is awful. . Probably not good for breathing problems

I can't fit the pan inside my oven because the handle is two long.
I've only started using iron pans this year so still learning

 

[Okiepan]

I ordered and paid a pretty price for cast iron, so disappointed to be honest with you

Is it a newer sheet cast iron pan , some make cast with the iron handles

 

[flowerbug]

I just ignore it hahaha

sounds perfect to me.

 

[The Porch]

This skillet has instructions for seasoning it on the bottom. It’s one of my favorite skillets.

View attachment 17208

Oh I LOVE it!!