Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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jeade_en@lemmy.world

Blue Steel Convert (lemmy.world)

submitted 5 months ago by Luvs2Spuj@lemmy.world to c/castiron@lemmy.world

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I bought a set of three carbon steel pans, and they are amazing. Is this allowed here? They are 99% iron I think.

They are lighter than a full iron pan but you still season them in the same way.

I have had an iron pan dedicated to meat cooking for a few years now, but I'm not sure it will get much use now.

These are new pans, so I'll have to see how they last, but I'm very optimistic.

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[–] Today@lemmy.world 4 points 5 months ago (1 children)

I got a carbon steel pan for Christmas and I love it. It got a really nice season on it and then someone stripped it. Looked beautiful, but now I'm starting over. Mine recommended beef and onions for the first use. Did yours come with any recommendations?

I still use my grandma's cast iron on days when I'm feeling sentimental.

[–] Luvs2Spuj@lemmy.world 2 points 5 months ago (1 children)

I didn't get anything as specific as beef and onions, just generic how to season and how (not) to clean. I don't think it matters too much what you do first, but beef seems like a good start!

The one thing I have wondered is cast iron seems better for transferring into the oven.

I'll try post back with a bit more experience.

[–] Cheradenine@sh.itjust.works 1 points 5 months ago

As long as the handle isn't painted it's fine in the oven. I stick mine in the broiler if I want to brown the top of some dish.