So the other day, while baking off excess water after washing, I spaced out and forgot it was there and headed upstairs for say, an hour. When I got back down the pan had a white-ish ring in the center. After cooling and scrubbing it down it appeared that the seasoning had been vaporized in the area that has the ring.
I oiled the pan to prevent rusting and haven't gotten back to it in a week or so.
My question is: Should I remove the seasoning from the rest of the pan or should I just re-season the whole thing? If I should remove the seasoning, what is the best way, I think I read some on here but I haven't been able to get back to it. I recall possibly using the clean cycle of the oven?
There's plenty of info on here about seasoning so don't worry about that!
Feel free to make jabs at the space cadet too, I beat myself up about it until I realized the pan wasn't completely ruined!
Personally, I'd just season the pan a couple times to cover the spot; it seems excessive to strip off all the other seasoning and start from scratch unless the pan is really deeply rusted.
Other people may feel differently, of course; there are as many opinions about caring for cast-iron as there are people that own it.
minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see
back into line, its alright. I've done this test and although I had the feeling it's still really runny, it passed this test after about 3 min of cooking (Is this too short?) over really low heat not above 85 °C. Then I took the pan from the heat like stated in the recipe and stirred in the gelatin sheets I had previously soaked in cold water. After that, I let it cool completely... milk and some tablespoons of rosewater and syrup, I haven't used enough gelatin I believe. So what do you think, have I identified the right components that caused my attempt to fail? Or do you notice
I just received a new french rolling pin as a gift. I washed it once in mild soap and water and made sure it dried quickly by wiping it down. It is now a little rougher than before washing. Should I oil it? If so, what kind of oil? Should I refrain from washing it ever, and just wipe it down with a 'damp' cloth? Should I just chuck it and buy a new one of a higher quality that isn't rough at all? These are my main questions after searching online and finding conflicting advice about washing and oiling. I thought to put it to you guys here on Seasoned Advice!
grilling, but I don't want the trouble of cleaning up the grill. So, in true mashup form, I figured I could combine the two and heat the cast iron skillet outside on top of my chimney starter. Is this okay? I've seen people sear tuna above a chimney starter, but I haven't heard of using it like a campfire. Cooking-wise, I don't care too much about having the heat concentrated in the middle of the pan - I'm more concerned about unwittingly damaging the seasoning on the pan or something.
somebody sneezes a little too hard. After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin... a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit... haven't really tested the limits of this thing, and I figured, if I was able to strain it through the sieve (with much mashing, I might add) then it would be whippable. So I already know, superficially
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I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it on a pan at medium heat. Thing is, after it was done, the pork had a bit of a sour taste which I could not attribute to any seasoning I put in it. The meat was relatively fresh (bought on Saturday.... The taste is similar to having added a bit of lemon shavings to the concoction. So, what's the possible cause? Meat quality? Something related to the way of cooking them? The only thing that I
in the fridge to rest. Having used some INOX iron disc ring to give them shape (see photo) I wonder how I will be able to remove the ring leaving intact the mousse. I thought I could use a little gas torch but I am not sure whether it is best to leave them in the fridge or to put them in the freezer so they get a bit more hard and less likely to get ruined when I extract the ring with the torch. In other words, I am worried that leaving them in the fridge they will be too fluffy to allow the disc ring to remove without damage. What is the best way to remove them?
I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out. I bought a block of Velveeta and some Rotel canned tomatoes to make a queso dip. I microwaved the dip for about 8 minutes total (taking out after 5 to stir.) After the 8 minutes were up, I started stirring the queso and noticed that the cheese was still clumpy. So, I stuck the queso back... while longer and it comes out nice. What happened here? Do some foods become clumpy when they are cooked too long? Could the Velveeta have been bad? I've made this several times, and I don't