Recent content by bubbler33

Hi, I'm interested in purchasing a slow cooker. I have read on these forums that the newer models are not true slow cookers as they cook the meals way too fast. Are there any newer models at all that would be considered real slow cookers? The new Hamilton Beach Set 'n Forget model seems to...

Thank you all for your responses. I have a glass top cooking stove so I think a pan without a heat ring would suit me best. Question, the pan I am looking at is in really great condition but has some scratches and usage marks on the surface after it has been cleaned throughly. Is it possible to...

For the past few days I have been searching for a Griswold cast iron skillet because I've heard they're the best. My searches led to me to certain skillets that have heat rings and others that do not. I have found a great #8 skillet that does not have a heat ring and I really want it. I'm not...

I've noticed that when I rub my hand along the bottom of my cast iron skillet, it feels rough and flaky. It seems little black flakes come off of it as well when I rub it with my hand or rub it down with olive oil, like the seasoning is coming off. Is there anyway to fix this? If so, how can I...

the coating was very light, barely any shortening really. It was also turned upside down. The very first few times I seasoned it that way it didn't make little mini puddles like that, only after a couple seasonings it starts to do that.

Dunno why but I was gonna season my cast iron some more so I rubbed it with a real light coating of vegetable shortening and put it upside down for 400 then 450 for an hour and a half, now there's spots all over the bottom of the skillet and streaks on the sides. The shortening seems to go into...

Eh, I really wouldn't use soap. One of my other seasoned cast irons was accidently washed in soap and it left some kind of streaks on the inside of my cast iron skillet. Back to the original topic, the salt was really the only thing that took off the residue left on my cast iron. I had let it...

When I'm done cooking on my cast iron I usually see a little residue left from food. What I do is right after I turn off the stove, fill the skillet with hot water and bring it to a boil for about a minute then let it sit for about 10 and then clean it with a brush. After that, i'll rub some oil...

Okay so I covered the whole pan in crisco shortening and baked for 450 for an hour, now the pan has like an orange or copper color to it. Looks similar to the color the burger residue had. Is this copper color normal?

Okay well I took some sandpaper to it. (BTW it's a Lodge Logic pre-seasoned cast iron) I think I pretty much sanded it down as much as it could go. Think I even sanded off the original pre-seasoning. So I just re-season and I should be good to go? No soap taste or anything should come about...

Okay, so my father just came over and washed it with soap while I wasn't there. Is the cast iron ruined? I heard about cast iron being porous and taking on the taste of soap if its used. Will my food taste like soap now?

Is it absolutely necessary to remove the seasoning and clean off the residue or is it possible that the residue will deteriorate itself? Also, is there any other way to remove seasoning as I do not have a coal or gas grill at the moment. Thank you.

I'm totally new to cooking with cast iron. When I got my first pan I seasoned it properly in the oven at about 350 with lard. However, I've been cooking hamburgers on it recently. I usually cook the burgers in the middle of the pan. After cooking they leave brown looking residue on the pan in...