- 22 Νοέμ 2022, 21:29
#794524
Λιγο πανω ειναι η κουβεντα για τα μαντεμενια. Ειδα το παρακατω στο ρεντιτ και την θυμηθηκα:
Edit για καποιο λογο δε θελει να ανοιξει το screenshot με την περιγραφη:
What am I doing wrong?
Ive seasoned this damn pan 3 times, and each time it hasn't seemed to give the pan any non-stick properties. The first time I unfortunately decided to use olive oil, and the majority burned off at 400F during the hour of seasoning in the oven due to its low smoke point. I scoured the pan with steel wool, let it dry and tried again. For the second time I used sunflower oil I had laying around, which has a higher smoke point (450F) and didnt seem to be ill-advised for seasoning cast iron. This also smoked up my apartment which I think was because I didnt wipe enough oil off, didnt realize that you basically had to wipe it clean before baking. For my third attempt, I decided avocado oil was the way to go with its boastful 500F+ smoked point. I gave it a good wipe down this time and it didnt smoke. Baked it for an hour and let it cool off. I even gave it a second layer of seasoning. Cooked some bacon in it and it was better, only stuck a little initially. Then tonight, I tried cooking some trout I marinated and this horror show was created. All the fish skin peeled off and the fish stuck to the pan like glue. This piece of iron in my kitchen has been tormenting me for the past few weeks, any advice on what Im maybe doing wrong would be appreciated.
Και τι του απανταει ο αλλος του αμοιρου?
Ε καλα α γαμησου. Μια τσιπουρα ειπαμε να φαμε, οχι να βγουμε πρωτο ραντεβου στο θησειο
(Και να πεις οτι δεν εχει περασει ηδη μπελα προσπαθωντας να το στρωσει το τηγανι ..)
Edit για καποιο λογο δε θελει να ανοιξει το screenshot με την περιγραφη:
What am I doing wrong?
Ive seasoned this damn pan 3 times, and each time it hasn't seemed to give the pan any non-stick properties. The first time I unfortunately decided to use olive oil, and the majority burned off at 400F during the hour of seasoning in the oven due to its low smoke point. I scoured the pan with steel wool, let it dry and tried again. For the second time I used sunflower oil I had laying around, which has a higher smoke point (450F) and didnt seem to be ill-advised for seasoning cast iron. This also smoked up my apartment which I think was because I didnt wipe enough oil off, didnt realize that you basically had to wipe it clean before baking. For my third attempt, I decided avocado oil was the way to go with its boastful 500F+ smoked point. I gave it a good wipe down this time and it didnt smoke. Baked it for an hour and let it cool off. I even gave it a second layer of seasoning. Cooked some bacon in it and it was better, only stuck a little initially. Then tonight, I tried cooking some trout I marinated and this horror show was created. All the fish skin peeled off and the fish stuck to the pan like glue. This piece of iron in my kitchen has been tormenting me for the past few weeks, any advice on what Im maybe doing wrong would be appreciated.
Και τι του απανταει ο αλλος του αμοιρου?
Ε καλα α γαμησου. Μια τσιπουρα ειπαμε να φαμε, οχι να βγουμε πρωτο ραντεβου στο θησειο
(Και να πεις οτι δεν εχει περασει ηδη μπελα προσπαθωντας να το στρωσει το τηγανι ..)
