We have a down comforter that was a wedding present. It’s too warm in the summer, but we use it in the winter. It gets very cozy very quickly.
I have a wife that keeps me warm in the “winter” time. Thermostat is simply the distance between us.
We’re the opposite. I’m a furnace most of the time, and Jaspess is usually the easily cold one. We also have two space heaters in the form of kittehs.
mouth is already and permanently shut, that’s gotta be worth at least a hundred bucks. what a deal!
Do you have a different wife that keeps you cool in the “summer” time?
Asking for a friend.
It’s a king-sized bed. Distance is our friend in summer. And a room A/C.
I got one of these, I’m a fan and I’ve never seen cast iron merch before. @ArthurItas
https://stores.portmerch.com/jasonisbell/featured-products/anchor-cast-iron-skillet.html
I saw that merch at the show. Interesting idea.
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Kinda small.
While I enjoy my cast iron pans (I cook using recipes from “A Man, A Pan, A Plan”), I am the one who has to clean them. Will this make eggs that much better than a simpler-to-clean pan?
I fear you haven’t heard the song.
I’ll most likely use mine mostly for eggs, yeah. Once you get a good season they aren’t hard to keep clean, imo.
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This has not been my experience—especially with eggs. Not that they are HARD to clean but my nonstick ceramic pan is much easier. I have to use the scraper on the cast iron and we’ve had them for years. They are also super heavy.
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How much heat and how much fat are you using? I’ve found if I preheat the pan on low and get some butter in there my eggs don’t stick. My pan is also pretty well seasoned at this point… it was my great great grandmother’s pan and it was rusty when I got it. Stripped it down and re-seasoned it a decade ago.
How do you know the difference between “a good season” and “a dirty pan”? Jaspess has some cast iron pots and pans, so I rely on her to maintain them until I learn how.
Harder to tell on cast iron since it’s black. Seasoning shouldn’t be terribly thick and it should be smooth, and pretty much nonstick. If you touch it and it feels really greasy or rough, that’s not seasoning. It doesn’t feel as slick as a nonstick pan though.
The surface of my Lodge started out pretty non-smooth. So it needs to build up until it flattens over, or do you need to sand it smooth first to start or something like that? I’d seen that suggested in one cast iron pan care video, but I was thinking that had to be a little extreme. After all, what would be the point in a “pre-seasoned” pan if you only sanded that seasoning off it anyway?
Mine’s not become my regular pan yet. I need to work on it.
It’ll take time to season a “new” cast iron skillet/dutch over/etc.
Heat it up with vegetable oil (or pure bacon fat). Once hot, remove it from the heat source and rub the oil around to coat everything. Remove the excess. Let it cool a bit.
Repeat. Until you get the “smooth” result that Mathman is describing.
Might take 3 or 4 rounds. Might take 10.
Wow, I’m sure it’s worth it.
(Wondering if partially sarcasticized oil dripping from this post is good for seasoning…)
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Yeah. Some people like to put it in the oven. Some just do what you suggest and dive in cooking with it. I’ve never heard of anyone trying to sand it down, with cast iron… it’s gonna take a while.
Also, don’t cook acidic stuff in cast iron. No tomatoes.