Those prices are a little high especially with shipping for what I pay for them, usually $5 in consignment shops around here.
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Happy Midnight Ride of Paul Revere (1775)! ⛪🕯️🕛🏇🏼
Cold Handle Curious
- Thread starter alsg
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Those prices are a little high especially with shipping for what I pay for them, usually $5 in consignment shops around here.
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The way the guy in the photo is holding hand, you can almost see a smart phone in it. He just finished googling "How to bake Bannock, using a open fire?"
I was watching a youtube cooking episode in which the chef discussed and demonstrated the wonders of carbon steel pans. Apparently they're the go to pan for serious cooks in Europe. She also mentioned seasoning techniques of both the carbon steel and the cast iron fry pans. Carbon steel = cold handle??
https://www.youtube.com/watch?v=UBCX...&index=18&t=0s
Wandering over to a different channel I found another seasoning approach for newly purchased pans.
https://www.youtube.com/watch?v=-suTmUX4Vbk
https://www.youtube.com/watch?v=UBCX...&index=18&t=0s
Wandering over to a different channel I found another seasoning approach for newly purchased pans.
https://www.youtube.com/watch?v=-suTmUX4Vbk
Last edited:
G
Guest
Guest
[h=3]I struggled with seasoning until I found this and followed her instructions and used flaxseed oil:
Chemistry of Cast Iron Seasoning: A Science-Based How-To
The Recipe for Perfect Cast Iron Seasoning[/h] The basic idea is this: Smear a food-grade drying oil onto a cast iron pan, and then bake it above the oil’s smoke point. This will initiate the release of free radicals and polymerization. The more drying the oil, the harder the polymer. So start with the right oil.
Go to your local health food store or organic grocery and buy a bottle of flaxseed oil. It’s sold as an omega-3 supplement and it’s in the refrigeration section because it goes rancid so easily."
[url]http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/[/URL]
Chemistry of Cast Iron Seasoning: A Science-Based How-To
The Recipe for Perfect Cast Iron Seasoning[/h] The basic idea is this: Smear a food-grade drying oil onto a cast iron pan, and then bake it above the oil’s smoke point. This will initiate the release of free radicals and polymerization. The more drying the oil, the harder the polymer. So start with the right oil.
Go to your local health food store or organic grocery and buy a bottle of flaxseed oil. It’s sold as an omega-3 supplement and it’s in the refrigeration section because it goes rancid so easily."
[url]http://sherylcanter.com/wordpress/2010/02/black-rust-and-cast-iron-seasoning/[/URL]
G
Guest
Guest
Bens Backwoods has Paderno Carbon Steel Skillet 9 1/2", but is sold out in the 11" size. Not cold handle but a carbon steel close approximation, maybe better. [h=2][/h]
I have 2 carbon steel pans that I use regularly at home - one, a cold handle and the other from Bluebird Mfgr. Both were confiscated by me right before we sold our fishing/hunting camp "as-is". They'd been up there since the early 70's.
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