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New pot recommendations
Posted on 3/31/15 at 3:31 pm
Posted on 3/31/15 at 3:31 pm
I need a new pot for cooking gravy's. I currently use an 8 qt black iron pot but my wife and I want something new. What are yalls preferences? Magnalites? Teflon? Ceramic?
This post was edited on 3/31/15 at 3:50 pm
5
Posted on 3/31/15 at 3:32 pm to Chuckd
who willingly gets rid of seasoned cast iron pots?
Posted on 3/31/15 at 3:36 pm to Chuckd
I like cast iron and magnalite myself. I'm curious as to why you don't want to use the cast iron any longer.
Also, if you don't expand your subject to more than two words, an admin will likely anchor your topic.
Also, if you don't expand your subject to more than two words, an admin will likely anchor your topic.
Posted on 3/31/15 at 3:41 pm to Chuckd
Most of my gravy's are cooked in my #12 black pot! Maybe go with a little bigger pot?
Or you can super upgrade to this monster. It will accommodate 40ish garfish boullettes nicely!!!!!
Or you can super upgrade to this monster. It will accommodate 40ish garfish boullettes nicely!!!!!
Posted on 3/31/15 at 3:53 pm to Gris Gris
Well, I hate trying to maintain it. And I'm not even quite sure I'm doing it the right way. I always wash it with a wet rag, wipe olive oil all over it and put in the over for 15 mins before putting it up. The last time I tried using it, it had what seemed like soot all over it
Posted on 3/31/15 at 4:03 pm to Chuckd
I don't think olive oil is the right oil. Shortening, bacon grease, other oils like veg, canola or peanut oil. I think that the olive oil is why you have the soot. If you've used it a lot, you really shouldn't have to season it. I can't recall the last time I had to season any of my cast iron. I cook bacon and roux in them a lot, though, as far as the pots and skillets.
I rinse them in hot water, wipe them out and let them dry in a warm oven before I put them up. On occasion, I use a little mild Dawn on them, but mine are seasoned well and it takes none of the seasoning off.
I've gotten olive oil on my pizza baking steel which is somewhat similar to the cast iron. The olive oil eventually gets black and flakes off, so I clean it and start over. I think that's what happening to you. The olive oil I have on the steel is from me drizzling some of Domenica's olive oil over the pizza right before I serve it. Probably shouldn't be doing it, but on the baking steel, it's not a big deal. I wouldn't want it on my cast iron, though.
I rinse them in hot water, wipe them out and let them dry in a warm oven before I put them up. On occasion, I use a little mild Dawn on them, but mine are seasoned well and it takes none of the seasoning off.
I've gotten olive oil on my pizza baking steel which is somewhat similar to the cast iron. The olive oil eventually gets black and flakes off, so I clean it and start over. I think that's what happening to you. The olive oil I have on the steel is from me drizzling some of Domenica's olive oil over the pizza right before I serve it. Probably shouldn't be doing it, but on the baking steel, it's not a big deal. I wouldn't want it on my cast iron, though.
This post was edited on 3/31/15 at 4:04 pm
Posted on 3/31/15 at 4:05 pm to Chuckd
Get an 8 qt enameled cast iron. Lodge, Tramontina, Le Creuset, Staub...many good brands. The factory seconds sold at the Le Creuset outlet stores are a damn good value, and the imperfections are usually tiny cosmetic issues.
Enameled CI will cook just like an uncoated CI pot, with much easier cleanup & maintenance.
Enameled CI will cook just like an uncoated CI pot, with much easier cleanup & maintenance.
Posted on 3/31/15 at 4:44 pm to Gris Gris
I appreciate the advice. I'm going to clean the soot out and stop oiling it before I put it up.
Posted on 3/31/15 at 5:21 pm to Chuckd
quote:I prefer cast iron to all of these.
Magnalites? Teflon? Ceramic?
Posted on 3/31/15 at 5:24 pm to coolpapaboze
I love my cast iron but I must not season it right. I've used it maybe a dozen times since I last seasoned it and it's already screwed
Posted on 3/31/15 at 5:31 pm to hungryone
I really like those enameled cast iron pots like le Creuset.
Posted on 3/31/15 at 5:39 pm to Chuckd
quote:
I'm going to clean the soot out and stop oiling it before I put it up.
It may still need to be oiled if it's not already well seasoned. Just don't use olive oil. You were using the wrong kind of oil.
Posted on 3/31/15 at 5:39 pm to Chuckd
i just threw out my entire set of magnalite. i had gotten my blood and hair test done a few months ago and had some seriously high levels of aluminum. first thing they asked was what i was cooking with. got a new set of all clad and 1 14qt le cruset for my big pot.
This post was edited on 3/31/15 at 5:40 pm
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