Cookin again

[Dannyalcatraz]

@Dannyalcatraz
I love my cast iron, but I've never been confident in my seasoning. It's smooth and I've never have any horrendous accidents, but food residue still sticks to it when I cook.

Is that normal?

I've found my wok to be much easier to clean and keep in "cooking shape".

I’m not 100% on my seasoning either. My cast iron does OK, but my carbon-steel is a gremlin.

My initial seasoning (years ago) looked GORGEOUS! But a few months later, part of it failed. So I reseasoned it. That time lasted more than a year, then got patchy. So I’m getting used to redoing it on occasion.

 

[prabe]

I’m not 100% on my seasoning either. My cast iron does OK, but my carbon-steel is a gremlin.

My initial seasoning (years ago) looked GORGEOUS! But a few months later, part of it failed. So I reseasoned it. That time lasted more than a year, then got patchy. So I’m getting used to redoing it on occasion.

My experience with (seasoned) cast iron was that the seasoning always failed. Every. Single. Time. The (enameled) cast iron I have and use these days is from Le Creuset (wedding gift) and that stuff is awesome (but that's not entirely relevant, here).

 

[CleverNickName]

I love my cast iron skillets. I have a couple of them, and they're seasoned perfectly--food rarely sticks to them, I can fry an egg in my smaller one and flip it without a spatula.

That said: if I ever cook something acidic--like simmer a tomato sauce, or deglaze it with wine--I'll usually have to re-season it right after. Maybe it's just my imagination, but it seems like the acid does something to the seasoning and makes food stick a little more than usual.

 

[Whizbang Dustyboots]

I have two more lemons to pluck from my Meyer lemon tree this season and three more (big ones) in the fridge.

I've already made pound cake, using the recipe from America's Test Kitchen, and it was tasty.

I had thought about making lemonade, but all the recipes I see call for an insane amount of lemons -- sort of. Serious Eats wants 10 to 12 lemons to produce one cup of juice.

That feels like a lot -- and much more than I have this year, obviously. Are people using tiny lemons for these recipes?

 

[overgeeked]

I have two more lemons to pluck from my Meyer lemon tree this season and three more (big ones) in the fridge.

I've already made pound cake, using the recipe from America's Test Kitchen, and it was tasty.

I had thought about making lemonade, but all the recipes I see call for an insane amount of lemons -- sort of. Serious Eats wants 10 to 12 lemons to produce one cup of juice.

That feels like a lot -- and much more than I have this year, obviously. Are people using tiny lemons for these recipes?

I have a lemonade recipe earlier in the thread you could easily cut down / adjust. Won't make much, but there it is.

Cookin again

There's a restaurant near me that's Indian/Italian (for complicated plotty reasons) and the only fusion items they make are curry pizzas. Sometime when I'm not going to be sharing with my wife, I'll be curious and try the vindaloo pizza; I expect it to be either a trainwreck or a thing of...

www.enworld.org

 

[Dannyalcatraz]

I have two more lemons to pluck from my Meyer lemon tree this season and three more (big ones) in the fridge.

I've already made pound cake, using the recipe from America's Test Kitchen, and it was tasty.

I had thought about making lemonade, but all the recipes I see call for an insane amount of lemons -- sort of. Serious Eats wants 10 to 12 lemons to produce one cup of juice.

That feels like a lot -- and much more than I have this year, obviously. Are people using tiny lemons for these recipes?

Correct me if I’m wrong, aren’t Meyers slightly sweeter than most other lemons?

 

[Whizbang Dustyboots]

Correct me if I’m wrong, aren’t Meyers slightly sweeter than most other lemons?

Yes, and less tart.

 

[Whizbang Dustyboots]

I have a lemonade recipe earlier in the thread you could easily cut down / adjust. Won't make much, but there it is.

Cookin again

There's a restaurant near me that's Indian/Italian (for complicated plotty reasons) and the only fusion items they make are curry pizzas. Sometime when I'm not going to be sharing with my wife, I'll be curious and try the vindaloo pizza; I expect it to be either a trainwreck or a thing of...

www.enworld.org

Kind of a super-juice preparation. Interesting.

 

[Bedrockgames]

I’m not 100% on my seasoning either. My cast iron does OK, but my carbon-steel is a gremlin.

My initial seasoning (years ago) looked GORGEOUS! But a few months later, part of it failed. So I reseasoned it. That time lasted more than a year, then got patchy. So I’m getting used to redoing it on occasion.

Cleaning the cast iron with salt always seemed to keep things going smooth for me

 

[Dannyalcatraz]

Cleaning the cast iron with salt always seemed to keep things going smooth for me

Ditto…except for my *#%^%%^#ing carbon-steel pan! It’s CURSED! (But I love it.)