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[-] chonglibloodsport@lemmy.world 4 points 3 months ago

I just reseasoned my 12” Lodge today! A lot of nasty smells coming out as I took off layers and layers of old seasoning with barkeeper’s friend. But now it has a non sticky, glassy smooth new sunflower oil seasoning. Very slick!

Does anyone know how to avoid having bacon foul up the seasoning? Seems like it always reacts chemically and incorporates proteins into the seasoning which make it nasty and dry and flaky rather than smooth and glassy.

[-] Classy@sh.itjust.works 2 points 3 months ago

Scrub it clean with soap, then put the pan on a burner to heat dry it. At the end, rub a very thin layer of fat on it. I use clarified butter. It's a cumulative process, you won't see all the benefits of nonstick all at once.

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[-] satans_methpipe@lemmy.world 4 points 3 months ago

I'm loving all the superstition in this thread.

[-] hungryphrog@lemmy.blahaj.zone 4 points 3 months ago

Fuck you. >:(🖕

[-] AnUnusualRelic@lemmy.world 4 points 3 months ago* (last edited 3 months ago)

In this thread are people trying to use one tool for everything.

You don't use a screwdriver for everything.

Likewise, in the kitchen, you don't use the same utensil for everything.

And I'm sorry, for the people that have one fork, one knife one knife, one pan. No. Unless you live on shit food, you can't cook with just that.

If you actually want tasty food, you'll need some hardware. There's just no way around it.

Disclaimer, I'm French, and an actual cook (non practising).

[-] AngryCommieKender@lemmy.world 4 points 3 months ago

You can use a wok for just about everything. Not great for baking, but anything else can be done in a wok, but even us chinese cooks (I am white, but learned to cook Chinese food) will look at you weird if you actually try to cook everything in a wok.

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[-] SaharaMaleikuhm@feddit.org 3 points 3 months ago

You have to be like at least 50 to get mad over some pan

[-] BonesOfTheMoon@lemmy.world 2 points 3 months ago

I just turned 50 last month in fact?

[-] psycho_driver@lemmy.world 2 points 3 months ago

It's going to be a good day.

[-] mdurell@lemmy.world 2 points 3 months ago

In all fairness by the looks of the carbon buildup on the outside this skillet is due to be reseasoned. I doubt the dishwasher will do much to help; this thing needs a lye bath or electrolysis at this point.

I just stripped my 20+ year-old 10" lodge because the carbon buildup was flaking on the inside. The pan is better than new now as the rough finish has worn considerably (though it isn't glass smooth). I have a lot of fond memories of meals made in this skillet and plan on using it for the rest of my life even though I can afford and own arguably better quality cookware these days.

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this post was submitted on 22 Dec 2024
853 points (95.8% liked)

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