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    Thread: cast iron pans

    1. Senior Member
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      06-09-2015 09:48 AM #51
      I use fine steel wool and vinegar to remove light rust.

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    3. Member PainKiller's Avatar
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      06-09-2015 12:42 PM #52
      Quote Originally Posted by Cooper View Post
      I use fine steel wool and vinegar to remove light rust.
      right on, thanks man !!
      Quote Originally Posted by Mr Miyagi View Post
      Please tell me how this does. I have a massive amount of stuff I need to kill
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      Sprinkle some of your personality on it.
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      06-10-2015 12:16 AM #53
      Quote Originally Posted by Cooper View Post
      I use fine steel wool and vinegar to remove light rust.
      Works like a champ!
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

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    6. Member PainKiller's Avatar
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      06-10-2015 10:24 AM #54
      just oil it up after that then ??
      Quote Originally Posted by Mr Miyagi View Post
      Please tell me how this does. I have a massive amount of stuff I need to kill
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      Sprinkle some of your personality on it.
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    7. Senior Member flygliii's Avatar
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      06-11-2015 01:12 AM #55
      Re-season, imo.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    8. Senior Member flygliii's Avatar
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      06-11-2015 01:18 AM #56
      Quote Originally Posted by flygliii View Post
      Re-season, imo.
      Or at least start cooking bacon, steaks, etc., in it. Great start to season/re-season.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    9. Senior Member flygliii's Avatar
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      03-28-2018 02:14 PM #57
      ^ Have added 5", 6", and corn bread Lodge pans since then.
      Was recommended to use linseed oil for seasoning. And, cooking onions in it helps add a nice seasoning layer.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    10. Member DasCC's Avatar
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      12-31-2018 05:18 PM #58
      Quote Originally Posted by flygliii View Post
      ^ Have added 5", 6", and corn bread Lodge pans since then.
      Was recommended to use linseed oil for seasoning. And, cooking onions in it helps add a nice seasoning layer.
      Haven't used linseed. tried Flax but it flaked off. threw the pans in self clean oven mode to strip and did a few seasoning sessions with Crisco @ 375 for 2 hours. Did a great job and has held up well.

    11. Senior Member flygliii's Avatar
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      12-31-2018 06:06 PM #59
      ^ Yep, lots of effective ways to season and maintain them. Enjoy!
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

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      12-31-2018 07:01 PM #60
      And, the onion trick is good for reseasoning. I do that about once a year or so.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

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      06-21-2019 10:28 PM #61
      I have been cooking our meals for some years with various cast iron, stainless, aluminum and teflon coated cooking containers. Cast iron and stainless have food sticking issues, aluminum is good for boiling vegies in water and teflon-coated is the most versatile. I use cast iron for frying bacon. Teflon-coated is my frying pan for everything else.

      What is magic about cast iron?

    14. Member DasCC's Avatar
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      06-25-2019 03:44 PM #62
      Quote Originally Posted by TinkerToy II View Post
      I have been cooking our meals for some years with various cast iron, stainless, aluminum and teflon coated cooking containers. Cast iron and stainless have food sticking issues, aluminum is good for boiling vegies in water and teflon-coated is the most versatile. I use cast iron for frying bacon. Teflon-coated is my frying pan for everything else.

      What is magic about cast iron?
      once well seasoned it can be as effective as Teflon pans + you can cook at higher temps than Teflon. also as opposed to a Teflon pan which degrades over time, cast iron gets better with age. I only have one small Teflon pan just for eggs.

    15. Member PainKiller's Avatar
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      06-26-2019 06:46 PM #63
      Quote Originally Posted by DasCC View Post
      once well seasoned it can be as effective as Teflon pans + you can cook at higher temps than Teflon. also as opposed to a Teflon pan which degrades over time, cast iron gets better with age. I only have one small Teflon pan just for eggs.
      I also have "an egg pan" , I hide it so nobody gets to ruin that for me
      Quote Originally Posted by Mr Miyagi View Post
      Please tell me how this does. I have a massive amount of stuff I need to kill
      Quote Originally Posted by TheDarkEnergist View Post
      Sprinkle some of your personality on it.
      PSN: PainKiller-sas-

    16. Member PainKiller's Avatar
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      06-26-2019 06:47 PM #64
      Quote Originally Posted by TinkerToy II View Post
      I have been cooking our meals for some years with various cast iron, stainless, aluminum and teflon coated cooking containers. Cast iron and stainless have food sticking issues, aluminum is good for boiling vegies in water and teflon-coated is the most versatile. I use cast iron for frying bacon. Teflon-coated is my frying pan for everything else.

      What is magic about cast iron?
      Use more butter instead of oil, nothing will stick when you use butter... And it will taste better
      Quote Originally Posted by Mr Miyagi View Post
      Please tell me how this does. I have a massive amount of stuff I need to kill
      Quote Originally Posted by TheDarkEnergist View Post
      Sprinkle some of your personality on it.
      PSN: PainKiller-sas-

    17. Learning New Things Every Day. GreenandChrome's Avatar
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      06-26-2019 07:30 PM #65
      Quote Originally Posted by PainKiller View Post
      Use more butter instead of oil, nothing will stick when you use butter... And it will taste better
      this. I have a nice stainless 8" pan for eggs. It's also an uncoated pan, so some sort of butter or oil is required when cooking.
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    18. Senior Member flygliii's Avatar
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      07-01-2019 01:58 AM #66
      In addition to what everyone else has already said, cast iron pans also hold their heat very, very well. That is key for consistent, even cooking, and for getting a great sear on steaks, etc. Great for roasting, etc., too.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    19. Senior Member flygliii's Avatar
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      01-08-2020 09:33 AM #67
      We gave several cast iron pans as gifts this last Christmas and they were much appreciated, especially by those that know how to cook.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    20. Member DasCC's Avatar
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      01-08-2020 12:00 PM #68
      Quote Originally Posted by flygliii View Post
      In addition to what everyone else has already said, cast iron pans also hold their heat very, very well. That is key for consistent, even cooking, and for getting a great sear on steaks, etc. Great for roasting, etc., too.
      agreed. The main adjustment is having to wait for it to get up to temp, compared to stainless steel. I have a cheapo IR thermometer from Harbor Freight that I use to double check the temp of the pan before dropping the meat.

    21. Senior Member flygliii's Avatar
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      01-08-2020 11:53 PM #69
      I agree 100% on getting them to temperature first. I'm not so meticulous as to use an IR thermometer, but that is a great idea for being precise. My wife is getting pretty good at dialing in a good temperature for cooking various things.
      She used to adjust it while cooking and would alter the texture, evenness, "doneness", etc., of the final product.
      Gone and missed: '03 Mk4 1.8T 5M GL wagon, '01 B5 V6 GLX wagon, '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

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