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Thought cast iron was overrated until I actually seasoned one right
I used to think cast iron was just hype from food bloggers, but after 3 months of trying to get a decent sear on a steak with nonstick I finally gave in. Seasoned a $20 Lodge pan with flaxseed oil and got that perfect crust on a ribeye last Tuesday. Anyone else have a kitchen tool they wrote off too soon?
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jason_stone591d ago
Jumped in headfirst myself with a $20 Lodge and it finally clicked after a month of crying over burnt bacon. @aaron880 you're not wrong about stainless being easier, but I swear once you get that seasoning right it's like cooking on a science experiment that actually works. My eggs still stick sometimes though, so maybe I just have bad luck or the wrong oil.
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val_ramirez1d ago
Three times is nothing man, @the_brian you gotta give it way more than that. Ive had my Lodge for about six months now and I swear the first two months I was ready to throw it out the window. Eggs are the worst test because they'll stick to teflon if you look at it wrong, but once that seasoning builds up over like 10-15 cooks it starts to feel like magic. The trick is to use a high smoke point oil like grapeseed or avocado, not olive oil, and do thin layers in the oven between uses. By month four I was cooking over easy eggs with just butter and they slid around like a hockey puck on ice. But even now if I get the temp wrong or use too much heat they stick, so its not foolproof. Jason's right about the $20 Lodge being the way to go, because spending a hundred bucks on a fancy one wont fix bad technique, you just gotta embrace the ugly seasoning process.
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the_brian1d ago
Actually I still don't really get the cast iron hype. I've tried seasoning three times now with different oils and my eggs still stick like crazy. Ended up just going back to my stainless steel pan for most stuff, it's lighter and doesn't need all that maintenance.
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