pandarilla Posted January 2, 2021 Share Posted January 2, 2021 I'm fucking raging, and looking for advice.I got a cast iron skillet for Christmas, and looked carefully on the net for details of how to use it.I followed the advice that new skillets come pre-seasoned, and so i should lightly oil the pan and cook some easy starters like fried eggs.Fucking disaster. They completely stuck to the pan, and couldn't be turned without bursting them. I had a chewin the fat moment and 2 half fried eggs ended up all over the cooker. Old faithful frying pan out and started again, mainly because i love my wife and child, and they were waiting patiently for high calibre fried egg rolls.Then i had to clean the fucking new pan. Total nightmare, but after scrubbing with salt i finally got it clean.So I've now baked the skillet in a ridiculously hot oven, with a very thin coating of oil.What next? I fear that if i use it again and it fucks up I'll throw it out the window. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted January 2, 2021 Share Posted January 2, 2021 I'm fucking raging, and looking for advice.I got a cast iron skillet for Christmas, and looked carefully on the net for details of how to use it.I followed the advice that new skillets come pre-seasoned, and so i should lightly oil the pan and cook some easy starters like fried eggs.Fucking disaster. They completely stuck to the pan, and couldn't be turned without bursting them. I had a chewin the fat moment and 2 half fried eggs ended up all over the cooker. Old faithful frying pan out and started again, mainly because i love my wife and child, and they were waiting patiently for high calibre fried egg rolls.Then i had to clean the fucking new pan. Total nightmare, but after scrubbing with salt i finally got it clean.So I've now baked the skillet in a ridiculously hot oven, with a very thin coating of oil.What next? I fear that if i use it again and it fucks up I'll throw it out the window. I dont use cast iron often, but basically dont use it unless I am going to be using the hottest heat possible like for steaks, or to slow cook something that wont stick ie with liquid present. A fried egg in a cast iron pan sounds a bit pointless to me. 3 Quote Link to comment Share on other sites More sharing options...
pandarilla Posted January 2, 2021 Share Posted January 2, 2021 I think you just keep doing this over and over till you get that sheen on it. It's a bit like applying a finish to wood, you can't really over-do it. ETA: glad to hear you're out and getting to have the odd thing to eat btw [emoji4]Cheers man.I had a bite of both of their rolls - and that's me for the day. If i put a couple of really strict days together then I can have a very small portion of something.In terms of the skillet - should i keep seasoning it before using it then? At what point do i know i can use it? And what should I cook? Steaks? 0 Quote Link to comment Share on other sites More sharing options...
Silverton End Posted January 5, 2021 Share Posted January 5, 2021 Hello buddy, old pal 3 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted January 8, 2021 Share Posted January 8, 2021 Chili con carne kinda day 1 Quote Link to comment Share on other sites More sharing options...
Honest Saints Fan Posted January 8, 2021 Share Posted January 8, 2021 This arrived today. Now got to wait for the fish van to get back on his rounds! 0 Quote Link to comment Share on other sites More sharing options...
Priti priti priti Patel Posted January 8, 2021 Share Posted January 8, 2021 Nigerian for lunch. Jollofe rice with what they call "stew", basically a juicy tomato sauce with onions and peppers. The on the right mackerel, beef, chicken gizzards, cow tongue, more beef and then "ponmo" aka cow skin. Plus a naija style glass bottle of Fanta full of sugar and no aspartame in sight! Tbh I get a fair kick from walking into the Nigerian cafe in Peckham and ordering in (what I think is) perfect Yoruba and Igbo. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted January 8, 2021 Share Posted January 8, 2021 2 hours ago, Honest Saints Fan said: This arrived today. Now got to wait for the fish van to get back on his rounds! Lobsters will have evolved by that point. 0 Quote Link to comment Share on other sites More sharing options...
PB1994 Posted January 8, 2021 Share Posted January 8, 2021 2 hours ago, Honest Saints Fan said: This arrived today. Now got to wait for the fish van to get back on his rounds! I have never had anything the there before but every time I am in Ullapool it is always queued out onto the street and the food looks excellent. 0 Quote Link to comment Share on other sites More sharing options...
spud131 Posted January 8, 2021 Share Posted January 8, 2021 Anyone know what butchers use that make their steak pie taste different from just stew with pastry? Is it just the fact they prob use proper stock as opposed to a couple of stock cubes? 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted January 8, 2021 Share Posted January 8, 2021 10 minutes ago, spud131 said: Anyone know what butchers use that make their steak pie taste different from just stew with pastry? Is it just the fact they prob use proper stock as opposed to a couple of stock cubes? Roasting the bones before making a stock is a trick they use. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted January 8, 2021 Share Posted January 8, 2021 (edited) 2 hours ago, Margaret Thatcher said: NigerianNigerian for lunch. Jollofe rice with what they call "stew", basically a juicy tomato sauce with onions and peppers. The on the right mackerel, beef, chicken gizzards, cow tongue, more beef and then "ponmo" aka cow skin. Plus a naija style glass bottle of Fanta full of sugar and no aspartame in sight! Tbh I get a fair kick from walking into the Nigerian cafe in Peckham and ordering in (what I think is) perfect Yoruba and Igbo. It looks like you've been raking the bins. Edited January 8, 2021 by Sergeant Wilson 1 Quote Link to comment Share on other sites More sharing options...
supermik Posted January 8, 2021 Share Posted January 8, 2021 2 hours ago, Margaret Thatcher said: Nigerian for lunch. Jollofe rice with what they call "stew", basically a juicy tomato sauce with onions and peppers. The on the right mackerel, beef, chicken gizzards, cow tongue, more beef and then "ponmo" aka cow skin. Plus a naija style glass bottle of Fanta full of sugar and no aspartame in sight! Tbh I get a fair kick from walking into the Nigerian cafe in Peckham and ordering in (what I think is) perfect Yoruba and Igbo. And they wonder why the covid rate is so high in London. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted January 8, 2021 Share Posted January 8, 2021 52 minutes ago, spud131 said: Anyone know what butchers use that make their steak pie taste different from just stew with pastry? Is it just the fact they prob use proper stock as opposed to a couple of stock cubes? A mix of stewing steak and rump, and a good stock. 0 Quote Link to comment Share on other sites More sharing options...
Priti priti priti Patel Posted January 8, 2021 Share Posted January 8, 2021 25 minutes ago, Sergeant Wilson said: It looks like you've been raking the bins. 11 minutes ago, supermik said: And they wonder why the covid rate is so high in London. To be fair I wasn't in the cafe today, this was a delivery. Although maybe you're referring to the food... No bats available in Peckham I am afraid but they do have living giant snails on the shopfront next to the tatties etc. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted January 8, 2021 Share Posted January 8, 2021 3 hours ago, Margaret Thatcher said: Nigerian for lunch. Jollofe rice with what they call "stew", basically a juicy tomato sauce with onions and peppers. The on the right mackerel, beef, chicken gizzards, cow tongue, more beef and then "ponmo" aka cow skin. Plus a naija style glass bottle of Fanta full of sugar and no aspartame in sight! Tbh I get a fair kick from walking into the Nigerian cafe in Peckham and ordering in (what I think is) perfect Yoruba and Igbo. Can totally imagine you like Del Boy speaking 'French'. 2 Quote Link to comment Share on other sites More sharing options...
mathematics Posted January 8, 2021 Share Posted January 8, 2021 This is tremendous. 0 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted January 8, 2021 Share Posted January 8, 2021 33 minutes ago, mathematics said: This is tremendous. 1 Quote Link to comment Share on other sites More sharing options...
Rugster Posted January 9, 2021 Share Posted January 9, 2021 On 26/12/2020 at 20:40, Mark Connolly said: Recommend Fat Cow and Minger, which I'm pretty sure are from the same dairy Got a hold of some minger today (and the cheese hahahahaha). Shall report back on my thoughts. 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted January 9, 2021 Share Posted January 9, 2021 20 hours ago, mathematics said: This is tremendous. What kind of Schofield rating would you give it? (estimated) 0 Quote Link to comment Share on other sites More sharing options...
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