- Official Post
I had to season on the stove as the pan is a few mm too big to fit in the oven
I did mine in a Gasser! ...what's an oven?
I had to season on the stove as the pan is a few mm too big to fit in the oven
I did mine in a Gasser! ...what's an oven?
I did mine in a Gasser! ...what's an oven?
Hmmm...some might say that a true Q devotee would never, ever own a gasser!
Hmmm...some might say that a true Q devotee would never, ever own a gasser!
Haha i don't! Could use the kamado!
Thanks for the link, it's a well written article & contains some interesting facts.
I would imagine that the same would also apply to the Aus-Ion pans that we're talking about in this post as they are basically just a lighter version of cast iron with the same inherent characteristics.
It was good to learn that I'm sorta looking after my pans appropriately, after reading the article I might now also allow myself to use a little bit of detergent when required!
I must admit, so far, just using hot water seems more than sufficient to get them clean plus I'm really pleased with their non-stick ability, admittedly not quite up to Teflon standards but not that far behind all things considered...hopefully healthier as well.
Bugger, I have been under thinking again. I just bung on whatever I have at hand, usually ghee but spray coconut oil, rice bran oil, duck fat, schmaltz etc.
Chuck it in the oven up side down at 200 or so (or whatever it is at the time I'm doing it and leave it until it cools or whenever I remember to take it out (whichever comes last).
Is there any scientific research on the best method for successful curing? I reckon the way you treat your surface after curing has at least, a greater influence on subsequent performance. This is the Hector principal of 'spend all the hours you like looking after your baby, Hector only needs 30 seconds to..... (apparently, I'm supposed to say 'muck it up' according to my wife)
Is there any scientific research on the best method for successful curing?
Not sure if this article is scientific enough for you Hector but I personally like her logic & methodology!
Where do y'all get your flaxseed oil from?
Where do y'all get your flaxseed oil from?
I got mine from Coles, when I last looked they had more than one sort on offer located in their health section as I think that it's primarily sold as a Omega supplement.
I would imagine most health stores would stock it.
I bought the Organic version that was labelled as 100% pure with no additional additives.
Be warned it's quite pricey & cost about $12 for a smallish sized bottle but it will go a very long way as you only need to use such a small amount especially after you've completed the initial seasoning phase.
To maintain the pan after a cook only the smallest drop is required as that's more than enough to cover the entire inner surface.
Does it work well on chopping boards too?
https://shop.coles.com.au/a/a-national/p…eed-oil-organic
This the one you bought? $58.90 per litre
Flaxseed oil is expensive but you should be able to find it cheaper in a healthfood shop or at the chemist
Flaxseed oil is better than fish oil 20ml a day will keep the doctor away
https://shop.coles.com.au/a/a-national/p…eed-oil-organic
This the one you bought? $58.90 per litre
Yep, that's the one, told you that it's expensive, when I bought mine it was on special for about $8, which lessened the pain somewhat!
Honestly though, that size bottle will be enough to season & condition umpteen pots & pans, in fact the oil will probably go rancid before you get to the bottom of the bottle!
Does it work well on chopping boards too?
Don't really know, it works well on cricket bats..!
So should be nice for ducks then ay mate?
So should be nice for ducks then ay mate?
Depends who's holding it...in experienced hands probably not!
I still say....Grow a set!...Use Lard!
Hahaha
Not sure if this article is scientific enough for you Hector but I personally like her logic & methodology!
http://sherylcanter.com/wordpress/2010…ning-cast-iron/
That's quite interesting. Will investigate and report back
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