Comments on: Cooking with Salt & Fat http://boingboing.net/2010/04/20/cooking-with-salt-fa.html Brain candy for Happy Mutants Sun, 19 May 2013 10:59:00 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Beanolini http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765953 Beanolini Wed, 30 Nov -0001 00:00:00 +0000 #comment-765953 This is good, but the <a href="http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/">post they link to</a> on the same subject is even better. Mentioning scrambled eggs is dangerous in this context- you'll end up breaking all the cleaning rules if you make <i>them</i> in your cast iron pan. This is good, but the post they link to on the same subject is even better.

Mentioning scrambled eggs is dangerous in this context- you’ll end up breaking all the cleaning rules if you make them in your cast iron pan.

]]> By: Teller http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765446 Teller Wed, 30 Nov -0001 00:00:00 +0000 #comment-765446 God, I miss Phil Hartman. God, I miss Phil Hartman.

]]> By: SamSam http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765447 SamSam Wed, 30 Nov -0001 00:00:00 +0000 #comment-765447 I clean my now-ten-years-old cast iron pans in much the same way, except: 1) those Dobie nylon sponges work very well on cast iron, much better than the paper towel recommended, and 2) the damage that a little soap does to a pan is often greatly over-stated, e.g. stated in all-caps as in the article. Actually, if you've got a thick layer of grease from deep-frying your <i>pomme frites</i>, a couple drops of soap with plenty of hot water will get rid of it much faster than going through ten paper towels, isn't at all bad for a well-seasoned pan if used sparingly, and prevents pans from getting that rancid-oil smell I've noticed on some people's pans who don't wash them properly. To be sure, soap is generally not needed, but there's no need to be fetishistic about it. I clean my now-ten-years-old cast iron pans in much the same way, except: 1) those Dobie nylon sponges work very well on cast iron, much better than the paper towel recommended, and 2) the damage that a little soap does to a pan is often greatly over-stated, e.g. stated in all-caps as in the article. Actually, if you’ve got a thick layer of grease from deep-frying your pomme frites, a couple drops of soap with plenty of hot water will get rid of it much faster than going through ten paper towels, isn’t at all bad for a well-seasoned pan if used sparingly, and prevents pans from getting that rancid-oil smell I’ve noticed on some people’s pans who don’t wash them properly. To be sure, soap is generally not needed, but there’s no need to be fetishistic about it.

]]> By: DanielZKlein http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765470 DanielZKlein Wed, 30 Nov -0001 00:00:00 +0000 #comment-765470 Content aside, that is one beautifully designed site. I do approve. I wonder, though, why they'd use short-hand for the byline and then swap it out with javascript? The code being: if(document.getElementsByClassName){ bylines = document.getElementsByClassName('byline'); for(var i=0; i<bylines.length; ++i){ bylines[i].firstChild.nodeValue = bylines[i].firstChild.nodeValue.replace(/mrgan/g, "Neven Mrgan"); bylines[i].firstChild.nodeValue = bylines[i].firstChild.nodeValue.replace(/jimray/g, "Jim Ray"); } } There's got to be a good reason for this! Content aside, that is one beautifully designed site. I do approve. I wonder, though, why they’d use short-hand for the byline and then swap it out with javascript? The code being:

if(document.getElementsByClassName){
bylines = document.getElementsByClassName(‘byline’);

for(var i=0; i bylines[i].firstChild.nodeValue = bylines[i].firstChild.nodeValue.replace(/mrgan/g, “Neven Mrgan”);
bylines[i].firstChild.nodeValue = bylines[i].firstChild.nodeValue.replace(/jimray/g, “Jim Ray”);
}
}

There’s got to be a good reason for this!

]]> By: thebelgianpanda http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765483 thebelgianpanda Wed, 30 Nov -0001 00:00:00 +0000 #comment-765483 Hey, they have the same sausage stuffer I use, and it looks like they live less than a hundred miles away from me :) http://saltandfat.com/post/453931347/how-the-sausage-gets-made vs. http://cheeseaday.blogspot.com/2010/03/moar-sausage.html Specifically it is this beast: http://www.amazon.com/LEM-Products-Vertical-Stainless-Sausage/dp/B000SQDTRC I cannot stress how wonderful the build quality is. It's a joy to use. Hey, they have the same sausage stuffer I use, and it looks like they live less than a hundred miles away from me :)

http://saltandfat.com/post/453931347/how-the-sausage-gets-made
vs.
http://cheeseaday.blogspot.com/2010/03/moar-sausage.html

Specifically it is this beast: http://www.amazon.com/LEM-Products-Vertical-Stainless-Sausage/dp/B000SQDTRC
I cannot stress how wonderful the build quality is. It’s a joy to use.

]]> By: randalll http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766512 randalll Wed, 30 Nov -0001 00:00:00 +0000 #comment-766512 I've been tempted by those inexpensive Target pans for years but my cooking snobbery had convinced me that they were probably crap. I still am without cast iron in my kitchen. I should really just pick one of those up the next time I'm at Target. I’ve been tempted by those inexpensive Target pans for years but my cooking snobbery had convinced me that they were probably crap. I still am without cast iron in my kitchen. I should really just pick one of those up the next time I’m at Target.

]]> By: bellhalla http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766004 bellhalla Wed, 30 Nov -0001 00:00:00 +0000 #comment-766004 My grandmother gave me one of her cast iron skillets that had been handed down to her. She didn't know how old it was, but the name of the company on the bottom and the location give me a hint that perhaps her family bought it in Alabama before moving to Texas in 1855. My grandmother gave me one of her cast iron skillets that had been handed down to her. She didn’t know how old it was, but the name of the company on the bottom and the location give me a hint that perhaps her family bought it in Alabama before moving to Texas in 1855.

]]> By: Matt J http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765496 Matt J Wed, 30 Nov -0001 00:00:00 +0000 #comment-765496 Because Tumblr has some fairly rigid template options. Basically, all customisation has to be done within the page's HTML template, and there's no dynamic way of showing longer author names. Because Tumblr has some fairly rigid template options. Basically, all customisation has to be done within the page’s HTML template, and there’s no dynamic way of showing longer author names.

]]> By: Anonymous http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766268 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-766268 Ignore the folklore. I wash it out with one single drop of soap, and every 4th or 6th usage, heat it on medium high for a few minutes, pour a teaspoon of peanut oil in it, fold a paper towel several times to avoid gettin' burnt, wipe the oil around, then cook it for a minute. Ignore the folklore. I wash it out with one single drop of soap, and every 4th or 6th usage, heat it on medium high for a few minutes, pour a teaspoon of peanut oil in it, fold a paper towel several times to avoid gettin’ burnt, wipe the oil around, then cook it for a minute.

]]> By: MrsBug http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766271 MrsBug Wed, 30 Nov -0001 00:00:00 +0000 #comment-766271 Oh lordy, that's horrible. I'm having a moment of silence for you. I think if I lost my favorite pan (looks like your's), I'd probably cry. I love cast iron. Love it enough to marry it. Oh lordy, that’s horrible. I’m having a moment of silence for you. I think if I lost my favorite pan (looks like your’s), I’d probably cry.

I love cast iron. Love it enough to marry it.

]]> By: Mobile Bacon http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765504 Mobile Bacon Wed, 30 Nov -0001 00:00:00 +0000 #comment-765504 We bought one of those Target skillets almost 20 years ago. It is indeed huge, heavy, and hulking, and is still the best and most frequently used piece of cookware in our kitchen. We bought one of those Target skillets almost 20 years ago. It is indeed huge, heavy, and hulking, and is still the best and most frequently used piece of cookware in our kitchen.

]]> By: gabrielm http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765514 gabrielm Wed, 30 Nov -0001 00:00:00 +0000 #comment-765514 <a href="http://twitpic.com/1fws5a">My cast iron just cracked.</a> Thanks for rubbing it in... My cast iron just cracked. Thanks for rubbing it in…

]]> By: jetfx http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765528 jetfx Wed, 30 Nov -0001 00:00:00 +0000 #comment-765528 I was just using mine this evening for making potato pancakes. I found it in my barn last year and have used it ever since. I was just using mine this evening for making potato pancakes. I found it in my barn last year and have used it ever since.

]]> By: Astin http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766042 Astin Wed, 30 Nov -0001 00:00:00 +0000 #comment-766042 They do have "(preferably anodized)" when talking about cooking acidic things in aluminum. You know, so the aluminum isn't exposed to the acids? 4 cast iron pans of various sizes, all cleaned similarly to their method (except I dry the pan by heating it on an element and then adding oil once the water is gone, quasi-seasoning it each time). They do have “(preferably anodized)” when talking about cooking acidic things in aluminum. You know, so the aluminum isn’t exposed to the acids?

4 cast iron pans of various sizes, all cleaned similarly to their method (except I dry the pan by heating it on an element and then adding oil once the water is gone, quasi-seasoning it each time).

]]> By: Anonymous http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766045 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-766045 That pan appears to be very thin, from the picture. You will notice the 100+ year old pans are all very thick and heavy. Iron becomes very brittle when cast too thin, because the surface iron is different from the center, and on a thin pan there's effectively no center. Get an old one for $5 at a yard sale and it won't crack. That pan appears to be very thin, from the picture. You will notice the 100+ year old pans are all very thick and heavy. Iron becomes very brittle when cast too thin, because the surface iron is different from the center, and on a thin pan there’s effectively no center.

Get an old one for $5 at a yard sale and it won’t crack.

]]> By: bcsizemo http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765793 bcsizemo Wed, 30 Nov -0001 00:00:00 +0000 #comment-765793 True that about the aluminum and tomatoes...if anything that would be more reactive than the cast iron. Well at least you wouldn't taste the aluminum like the iron, but I'm sure it's not good for you either. I use my cast iron some, but I do love my Calphalon try-ply stainless and my wife's never ending collection of Le Creuset (which works great for those all day tomato sauces.) True that about the aluminum and tomatoes…if anything that would be more reactive than the cast iron. Well at least you wouldn’t taste the aluminum like the iron, but I’m sure it’s not good for you either.

I use my cast iron some, but I do love my Calphalon try-ply stainless and my wife’s never ending collection of Le Creuset (which works great for those all day tomato sauces.)

]]> By: Anonymous http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765555 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-765555 All well and good, except for the part where they suggest that you cook acidic foods (i.e. tomato butter sauce) in aluminum. Given the known health risks of that, I really wouldn't trust these guys to tell me anything that I don't already know. All well and good, except for the part where they suggest that you cook acidic foods (i.e. tomato butter sauce) in aluminum. Given the known health risks of that, I really wouldn’t trust these guys to tell me anything that I don’t already know.

]]> By: Anonymous http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-765824 Anonymous Wed, 30 Nov -0001 00:00:00 +0000 #comment-765824 The family skillet was passed down to me. Legend says my great grandma's parents brought it with them on the wagon when the family moved from IL to OK in the late 1800's. All I know is it's HUGE, heavy, and the exterior is encrusted from years and years of cooking over open flames. The inside is slick as any teflon pan, and it's absolutely non-stick to use. Grandma's advice - clean it with a dobie pad and a couple drops of soap. Clean it right after you get the food out, while it's still warm, then wipe it down with oil. I can't argue, she seemed to know what she was doing judging by the condition of the pan! I rarely use the pan, it's too big for our family. I prefer my 12" pan, which is at least 10 years old now and is the workhorse in our kitchen. I got tired of throwing away scratched up teflon pans every couple years, switched to cast iron and haven't bought a pan since. The family skillet was passed down to me. Legend says my great grandma’s parents brought it with them on the wagon when the family moved from IL to OK in the late 1800′s. All I know is it’s HUGE, heavy, and the exterior is encrusted from years and years of cooking over open flames. The inside is slick as any teflon pan, and it’s absolutely non-stick to use. Grandma’s advice – clean it with a dobie pad and a couple drops of soap. Clean it right after you get the food out, while it’s still warm, then wipe it down with oil. I can’t argue, she seemed to know what she was doing judging by the condition of the pan!

I rarely use the pan, it’s too big for our family. I prefer my 12″ pan, which is at least 10 years old now and is the workhorse in our kitchen. I got tired of throwing away scratched up teflon pans every couple years, switched to cast iron and haven’t bought a pan since.

]]> By: absimiliard http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766080 absimiliard Wed, 30 Nov -0001 00:00:00 +0000 #comment-766080 This site is awesome. -abs is totally bookmarking it once he gets home This site is awesome.

-abs is totally bookmarking it once he gets home

]]> By: Jerry Kindall http://boingboing.net/2010/04/20/cooking-with-salt-fa.html#comment-766605 Jerry Kindall Wed, 30 Nov -0001 00:00:00 +0000 #comment-766605 We've got two cast-iron skillets. One is the normal kind, the other is a grill pan. Very nice sear marks from that on meat! We’ve got two cast-iron skillets. One is the normal kind, the other is a grill pan. Very nice sear marks from that on meat!

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