I want to get a bistro set for our front courtyard and I don't know which material to pick. I heard cast aluminum is rust resistant and lasts longer. however, I live in a very windy area, and I am afraid it won't be heavy enough. There's too much concrete going on in that area, so I don't want concrete furniture, either. Any opinions or suggestions?
Cast aluminum or cast iron outdoor patio furniture. ?
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As psbhoumik says, only some parts are made of C.I
Cylinder liners and piston rings are made of C.I as graphite flakes in the cast iron act as a lubricant and prevents the seizing of the liner and piston. It is difficult to generate a thick film of lubricating oil in the liner due to high temperature existing inside.
Again, it is easier to cast complex structure with C.I than with steel. So the cylinder block and sometimes the crank-case too is made of cast iron.
cast iron with a coating over it - such as plastic or rubber.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I doubt if you have cast iron on a truck, it will probably be forged steel.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Yes, with the proper metal blades you can cut it. You cannot cut cast iron with a torch.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Cast iron is not a problem with high acid fruits, squeeze away!
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
It is not recommended to use cast iron with anything that has acid in it as this will cause a reaction allowing very old substances from the cast iron to appear in your juice and cause rust in the cast iron. Anytime you use fruit juices with acid in them you should use stainless steel equipment as the stainless will not produce any reaction !
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
Cast iron skillets are healthier.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
first of all, never wash your cast iron skillet with soap/detergent. always just wash out with a scrubber and hot water. pat dry. put a little bit of cooking oil on the pan and spread it all around the pain with a paper towel. each time you cook with the skillet, the oils from the foods "season" the pan. additionally, adding oil to it helps keep foods from sticking the next time you use it. the more it is used, the quicker it will become "seasoned".
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
anny fatty meat ; chiken legs ,pork , lamb. crisco works well
never use soap and watter to wash a cast iron pan ect. instead coat the bottom with about 4 tbs salt and use a paper towl to wipe salt around pan after losse greese or oil has ben removed. never use spray on oils to greese the pan as it will cause it to rust
it will take several weeks of steady use to get your pan well seasoned
do not cook sauces in castiron as they will lift oils out of them
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Don't use cast iron because it can't be cleaned properly and you get the flavors from the other meals. Anyone that tells you that you can get nutrients from a cast iron pan probably also believes in the tooth fairy and the Easter bunny. Do you ever see any famous chefs or restaurants using iron pans? There is a reason for that. The modern products don't harm you. Think about this. Now a days there are many consumer product testing sites and laws to product consumers from bad products. Did they have this when cast iron pans were first made?
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
I have a Pizza Stone...but it is not Cast Iron.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
first of all, never wash your cast iron skillet with soap/detergent. always just wash out with a scrubber and hot water. pat dry. put a little bit of cooking oil on the pan and spread it all around the pain with a paper towel. each time you cook with the skillet, the oils from the foods "season" the pan. additionally, adding oil to it helps keep foods from sticking the next time you use it. the more it is used, the quicker it will become "seasoned".
not sure about healthier but nothing beats the flavor of a cast iron pan over flame
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
it sounds like a griddle not a pizza pan. Use it to make flour torts and the like.
You could make pizza on it. Because cast iron gets hot and stays hot longer, your cooking time would be shorter. The crust will be darker on a cast iron pan.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
cast iron is the best for me because I think it taste better and heat distributed in the food better
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Cast iron. You won't have iron deficiency that way. No Teflon.
Cast iron. You won't have iron deficiency that way. No Teflon.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Don't use cast iron because it can't be cleaned properly and you get the flavors from the other meals. Anyone that tells you that you can get nutrients from a cast iron pan probably also believes in the tooth fairy and the Easter bunny. Do you ever see any famous chefs or restaurants using iron pans? There is a reason for that. The modern products don't harm you. Think about this. Now a days there are many consumer product testing sites and laws to product consumers from bad products. Did they have this when cast iron pans were first made?
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
Don't use cast iron because it can't be cleaned properly and you get the flavors from the other meals. Anyone that tells you that you can get nutrients from a cast iron pan probably also believes in the tooth fairy and the Easter bunny. Do you ever see any famous chefs or restaurants using iron pans? There is a reason for that. The modern products don't harm you. Think about this. Now a days there are many consumer product testing sites and laws to product consumers from bad products. Did they have this when cast iron pans were first made?
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
If i don't cook steak on the grill it has to be a cast iron skillet. It has a better flavor and it seems to just cook better and more evenly.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Cast iron. You won't have iron deficiency that way. No Teflon.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
first of all, never wash your cast iron skillet with soap/detergent. always just wash out with a scrubber and hot water. pat dry. put a little bit of cooking oil on the pan and spread it all around the pain with a paper towel. each time you cook with the skillet, the oils from the foods "season" the pan. additionally, adding oil to it helps keep foods from sticking the next time you use it. the more it is used, the quicker it will become "seasoned".
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
first of all, never wash your cast iron skillet with soap/detergent. always just wash out with a scrubber and hot water. pat dry. put a little bit of cooking oil on the pan and spread it all around the pain with a paper towel. each time you cook with the skillet, the oils from the foods "season" the pan. additionally, adding oil to it helps keep foods from sticking the next time you use it. the more it is used, the quicker it will become "seasoned".
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
Cast iron. You won't have iron deficiency that way. No Teflon.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
I've heard of plumbers scoring and snapping the pipe but don't know how it's done as for the saws all I think all you will do is dull the blades on cast iron depending on weather it's mailable or ductile
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
Cast iron. You won't have iron deficiency that way. No Teflon.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
Don't use cast iron because it can't be cleaned properly and you get the flavors from the other meals. Anyone that tells you that you can get nutrients from a cast iron pan probably also believes in the tooth fairy and the Easter bunny. Do you ever see any famous chefs or restaurants using iron pans? There is a reason for that. The modern products don't harm you. Think about this. Now a days there are many consumer product testing sites and laws to product consumers from bad products. Did they have this when cast iron pans were first made?
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
If i don't cook steak on the grill it has to be a cast iron skillet. It has a better flavor and it seems to just cook better and more evenly.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
True cast iron skillets don't have a non-stick coating. What you're seeing is most likely aluminum. The stuff that's peeling off is probably Teflon. As far as I know there is no way to salvage one to make it like new again.
Edit: One way to determine if your skillet is iron or aluminum is to stick a magnet on it. If the magnet sticks it's cast iron if it doesn't it's aluminum.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
If i don't cook steak on the grill it has to be a cast iron skillet. It has a better flavor and it seems to just cook better and more evenly.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
Well that depends... are you using it to cook? If so what are you cooking, or are you using it to beat someone with? I've heard the cast iron works better for that. One hit and their out!!
Take care
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
turn your oven up to 350
take some crisco liberally apply it to the cast iron you can also use vegetable oil
stick in oven let bake for an hour or so
allow to cool wipe off any extra crisco
Never use soap and water to clean it with
whats going on is that cast iron has all these little pores in it. seasoning fills up those pores with oil .
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
In this case, Mr. Danger has answered the question correctly. Coat with shortening, "bake" in the oven for an hour or so, let it cool, then wipe off the excess. Process may be repeated as needed, should you put your cast ironware in water.
yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again.
The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I do not own a cast iron one but it should be operated the same as stone. You can get a 15" stone one on ebay for 15 bucks if needed.
Yes ,that's how public grill users do it.
A grilling tip & especially if you're using cast iron:
Spay it with the nonstick cooking spray for grills. Use a wad of your aluminum foil when your finished, right then when the grill cools enough to touch it & rub all you can off. That will help tremendously & you may not have to do much after that.....
I use vegetable oil to protect my cast iron,it won't rust,it's safe and can be washed off easily.
It also looks good.
Not at all try that. Cast iron has been know to accent favor of foods. I don't think you would want what ever you've been cooking in it to blend in with your wine. If you are using a brand new one... well I can't comment on that cause I'm not sure what goes on in the manufacturing process that could be a factor
If it will fit in the tight space.Buy at least a 6" ( 8" would be even better depends on the stroke of your saw) CARBIDE blade. Its best if you cut thru both sides of the pipe at the same time.They're sold right along side the other blades.
They cost more but it will cut right thru cast iron. Take your time and don't force the blade so you get a nice even clean cut. So when you go to replace the parts they fit better .
This is old news as he 'changed his mind' without changing his mind on this in November last year.
But he did not give us a cast iron vote on a referendum when in office. He gave a promise that there would be no transfer of powers to the EU without a referendum.
And yes, he has gone back on that. (Though he would say he has not.)
And yes, that is yet another flip flop from him. I hope you find the link on this to be of use.
This is old news as he 'changed his mind' without changing his mind on this in November last year.
But he did not give us a cast iron vote on a referendum when in office. He gave a promise that there would be no transfer of powers to the EU without a referendum.
And yes, he has gone back on that. (Though he would say he has not.)
And yes, that is yet another flip flop from him. I hope you find the link on this to be of use.
This is old news as he 'changed his mind' without changing his mind on this in November last year.
But he did not give us a cast iron vote on a referendum when in office. He gave a promise that there would be no transfer of powers to the EU without a referendum.
And yes, he has gone back on that. (Though he would say he has not.)
And yes, that is yet another flip flop from him. I hope you find the link on this to be of use.
This is old news as he 'changed his mind' without changing his mind on this in November last year.
But he did not give us a cast iron vote on a referendum when in office. He gave a promise that there would be no transfer of powers to the EU without a referendum.
And yes, he has gone back on that. (Though he would say he has not.)
And yes, that is yet another flip flop from him. I hope you find the link on this to be of use.