Cast Iron ★This versatile cast iron pan is perfect for many uses at home or on the camping. Me, I’d make some corned beef hash in it with plenty of butter, once or twice a week for a month, being careful not to soap it much afterward. A dial caliper works well for this purpose. discussion from the Chowhound Cookware, Cast Iron food community. But it looks like that’s enameled, like most of what La Creuset sells: http://www.lecreuset.com/heritage-fry-pan-with-wood-handle, “Durable black enamel finish requires no seasoning” Thanks for sharing. Halloween Pumpkin With a Moving Animatronic Eye | This Pumpkin Can Roll Its Eye. I bought a silicon handle for this purpose, but when it was left on the skillet it became too hot to handle. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. If you’ve ever spent hours trying to scour blackened drips of burnt fat off the exterior of a sauté pan, you’re familiar with the stuff. It will give it a great kick start on seasoning. How to Clean Cast Iron Without Ruining the Seasoning, 19 Great Thanksgiving Desserts That Aren't Pie, How to Bake Three Amazing Pies in One Morning, How to Make Thanksgiving for One (or Two), December 2020 Cookbook of the Month: FOOD52 WEBSITE. I agree – just using it does the job, although I do try to put in some oil and heat it high when it loses some slickness. Any cookware with wooden parts, including cast iron skillets with wood handles, is not oven safe. ★Cast iron is durable and retains heat well ★★Receive 1 mini oven mitts free when you purchase 1 items offered by wsoar. I put it on to cook some sausages, added fat to cook in, and then I got distracted by something, (night shift brain, always makes cooking just that little bit more exciting!) Second Prize in the Hack Your Day Contest. Use a caliper to measure between the pan side of the wood handle and the back of the hook hole in the skillet handle. I had the same worry, but that is all that I had laying around. Can you suggest a method? Let me know if you try it. Originally the handle was snug enough that it didn't need a screw, but after a little use it began to loosen up and I decided to add a screw.The screw will heat up, so a grip avoiding it is necessary. Seasoning is important but few seem to remember that it is the beginning of the process. I wanted a handle for my cast iron skillets so I didn't always have to use a towel to grip them. A 1924 Wagner Manufacturing Co. catalog gives these as the bottom diameters of their regular cast iron skillets: I drilled center, left and right before it drilled out the two small remaining bits of wood. . If you eat bacon I recommend using the pan to cook your bacon for a few weeks/ months depending on how often you eat bacon. And if you can’t figure out what to do with the bacon, you can mail it on to me. Read the Seasoning cast iron with wooden handle? The spontaneous combustion temperature of hard wood is going to be above 550 degrees so anything other than long periods of broiling should be fine. Can you suggest a method? discussion from the Chowhound Cookware, Cast Iron food community. A plain ol’ modest-heat-and-fat seasoning works great for most purposes and after time will become so thick that you won’t be able to scrub it off. I think I'd stick with the two piece design and being cast iron the handke can be heated and used to burn a perfect fit into the wood. Heat wise it was a great method, but the end of the grip where the handle still peaked out was very hot and would catch the hand occasionally. “Remove all packaging and labels. Those molecules are “E”-shaped with three long fatty acid molecules attached to a “backbone” of glycerol. Patti LaBelle's sweet potato pie @ Walmart? Heat them, however, and they begin to break into pieces. Vernier calipers have scales that you read the numbers off of based on how they line up. I bought a silicon handle for this purpose, but when it was left on the skillet it became too hot to handle. First, congratulations on a nice pickup! To create a polymer film on the inside of a pan you need oil (because less saturated fats make harder polymers) and a temperature of 500 degrees or more. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. The wood handle offers superior comfort, and the 9 1/2-inch diameter is versatile enough for frying eggs, sauteing vegetables or grilling steak. Join the discussion today. I would countersink the screw and put a plug on top of it. On cannot achieve instant gratification in the pan seasoning process. So how do you get that lovely “seasoning” off the cooktop? I spent a few minutes prototyping a two pieces handle with a single screw, but decided a single block of wood was a better design. Waited for it to cool, and wiped it out, hoping that I hadn’t damaged it beyond all use, and noticed that the surface seems smoother somehow. What you probably meant was a synthetic polymer, or a plastic. There shouldn't be any volatile components in the wood as long as it isn't pretreated wood. i have a wood handled cast-iron skillet i want to bake cornbread in. Wonderful idea . Share it with us! I would also steer clear of soft wood and use a hard wood, because it has a higher combustion temperature and will last mush longer. If they happen to be near iron, they’ll bond to that, with their polar end down and their “fatty” end up. Alternately, a reader had an interesting suggestion when I last discussed this topic: take the pan to a corner diner and ask them to put it in the deep fryer for 5 minutes or so. Temperatures would have to be upwards of 450/500 degrees Fahrenheit for extended periods of time to create charcoal. Also countersink the hole to accommodate a screw head. A few months ago I won a “Le Crueset” cast iron saute pan, with a wooden handle. Wood in a closed oven won't burst into flame until temperatures climb over 800 degrees Fahrenheit, according to Newton Ask a Scientist website, but wood creates a different fire hazard at lower temperatures well within the range of a conventional even. Join the discussion today. I’ve got a gas stove, and there’s brown stains around the edge of the burners (the wells I’ve managed to keep reasonably clean). I’ll keep an eye out for the greasy envelopes. I’m reluctant to do that with the wooden handle. A little hard to find but easy to use! Add a screw to the hole to fasten the handle in place. Well, you know what actually happened. ALL RIGHTS RESERVED. Browning off ground beef is another great way to build up seasoning on cast iron. I’d bet money that the pan is pre-seasoned. A few months ago I won a “Le Crueset” cast iron saute pan, with a wooden handle. Save my name, email, and website in this browser for the next time I comment. The rope was also not oven safe and contained a polymer. You find it on the outside of pans and on cooktop surfaces because that’s where the big heat is. I'll see if it holds up. very beautiful! p.s. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Sounds like the easiest/fastest way to get a cast iron pan nice and seasoned. Reply Great idea. In fact “just using it” is good advice just generally for cast iron. This is the old method I tried. Thanks, Joe, for addressing the recent near-neurotic fixation on seasoning. The individual fatty acids come loose from the backbone, at which point they’re free to bond with whatever type of molecule catches their fancy. Each cast iron handle is different, so measuring for each handle is necessary. Wash the pan in hot, soapy water, then rinse and dry thoroughly. I know that you are supposed to season the pan before use, but I’ve only been able to find methods that involve putting the entire pan into the oven. I rarely cook over 425 degrees in my oven, maple should be fine. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Done. I agree. Your email address will not be published. Take a few measurements of the cast iron handle. These polymers inter-weave with one another to create an incredibly hard and dense plastic-like film. "The rope was also not oven safe and contained a polymer" I just wanted to point out that many things, including wood, contain polymers. I love the “take it to a diner” suggestion. De Buyer make great pans and pretty much nothing sticks to mine. Since we have recipes that require putting a nonstick skillet in an oven hotter than that, we wanted a method for protecting the handle in ovens running up to 450 degrees. Thanks for sharing your great idea and presentation. The end result for the pan is that all the tiny pores in the metal get plugged up and the surface becomes slick.
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