Text 23926, 94 rader
Skriven 2015-02-12 01:33:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23882 av Stephen Haffly (1:396/45.27)
Ärende: Re: abusing cast iron
=============================
 -=> On 02-10-15  20:34,  Stephen Haffly <=-
 -=> spoke to Dale Shipp about abusing cast iron <=-

 DS> What happened to the pan that bit the dust?  I thought cast iron was
 DS> essentially forever.  We have had a Faberware aluminum pan get melted
 DS> when it was left too long on a hot burner.

 SH> It had a ridge around the edge of the bottom. I had the (what seemed
 SH> like a good one at the time) idea to grind the rim off so it would be
 SH> flat and be less likely to scratch our new stove. Unfortunately, after
 SH> doing so, I found that the bottom was not flat, but convex. the
 SH> attemot to flatten it caused cracks. I should have thought to check
 SH> before starting.

Another reason why we would not like a smooth top stove :-}}

 SH> The new pan is a Lodge pan with the helper handle. The first thing
 SH> that happened was to sand the rough inside to make it as smooth as I

Decent thought.  I'm wasn't sure what you meant by "helper handle".  I
did a google, and saw pans with an extra loop handle in front.  Is that
what you mean?

 SH> could since I don't have a lathe to turn it smooth. Next was cleaning
 SH> and then seasoning with flaxseed oil. After several coats with each
 SH> followed by 1 hour in an oven, initially at 350 degrees F and then at
 SH> 550 degrees F after I checked online again, the initial seasoning was
 SH> done. Now we need to use it regularly to finish the job.

Sounds good.

 SH> At least the pan wasn't a family heirloom.

I don't know if you noticed when you were here, but one rack on the
under cabinet lazy susan is filled up with cast iron of one sort or
another.  Some of them might be older than we are, a few we bought new
(or were gifts new).  One of them has a seasoning that makes the cooking
surface look almost like glass.  We have another that has a locking lid.
Both of those last two were inherited from Gail's mother or grandmother.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poppy & Sesame Seed Straws
 Categories: Appetizer
      Yield: 60 Servings
 
      2 tb Poppy seeds
      2 tb Sesame seeds
      1 lg Egg white
      2 tb Olive oil
    1/4 ts Salt
      6    Phyllo dough sheets (14x18"
 
  :      Preheat oven to 400 degrees F. Lightly coat 2 baking sheets
  with nonstick cooking spray or line with parchment paper. Heat a small
  heavy skillet over medium heat. Add the poppy and sesame seeds and
  cook, stirring until they are aromatic and toasted, 2 to 3 minutes.
  Turn out onto a plate to cool. In a small bowl, whisk together egg
  white, oil and salt.
  :      Lay a sheet of phyllo on a work surface with a short side
  toward you. With a pastry brush, lightly coat the lower half of the
  sheet with the egg-white mixture and sprinkle with 1 tsp. seeds. Fold
  the upper half over to cover the lower half. Brush the right half of
  the folded sheet with egg-white mixture, sprinkle with 1/4 tsp. seeds
  and fold the left half over the seeds. Brush the bottom half of the
  folded sheet with the egg-white mixture, sprinkle with 1/4 tsp. seeds
  and fold the upper half over. Finally, brush the top with the
  egg-white mixture and sprinkle with 1/4 tsp. seeds. Cut into 10 short
  strips using a knife or serrated pastry cutter. With a wide spatula,
  transfer the strips to the baking sheet, placing them about 1/2 inch
  apart. Repeat the procedure with the remaining 5 sheets of phyllo,
  egg-white mixture and seeds. Bake the straws for 8 to 10 minutes,
  until golden and crisp. Transfer to a rack to cool.
  :      The straws may be stored in an airtight container at room
  temperature for 1 week or in the freezer for up to 2 months.
  :      Makes about 5 dozen straws.
  
  19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg
  sodium; 9 mg cholesterol.
  
  From Eating Well, May/June 1993.
  
  From: Jr Byers                        Date: 09-03-96
  Cooking
 
MMMMM


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