Posted on 02/12/2016 11:43:05 AM PST by nickcarraway
You ever eat at Gino’s, in B’klyn?
My favorite restaurant!
Ed
It's amazing that 6 -7 years ago, you could find a lot of it very cheap. Back then a 12" skillet would be about $15. Now...they're at or above $40 as people are rediscovering how great it is to cook with.
Good thinking! I knew olive oil had its temp limit but I’ll bet something like grapeseed or peanut oil would be better for the cast iron. Thanks for the tip.
Also I have seen info about diets lacking iron due to the switch away from iron cookware.
not sure of the validity
Seems possible.
But I have also heard tales of non-stick cookware use being toxic to pet birds and cats. Having used and had both over the years I call BS on particular nugget.
I use electrolysis to clean the old coating off altogether.
My set up is a large storage tub, a 12"X 20" piece of 1/4" plate as the anode, and a 24 volt charger with 2 car batteries in series.
Once I have the items cleaned (it has taken as long as 3 weeks, but the results are worth it) I start the re-seasoning process.
I start by washing the item to be seasoned thoroughly in soap and water, then dry it as well as I can. Then the item is immediately placed into a 550* oven for an hour. This is to prevent that super-light rust that forms in minutes in this area. Every half-hour thereafter I use a natural fiber cloth to wipe a SUPER-THIN coating of FLAXSEED OIL on the pan, making sure there is good coverage but NO puddling or large amounts of oil anywhere.
The flaxseed oil has a low smoke point, so it reacts quickly with the pan to form your coating. The natural fiber cloth is so that your pan doesn't get a layer of rayon/nylon/polyester blend stuck to it rather than the desired oil coating.
While linseed oil and flaxseed oil are essentially the same, I would rather use a FOOD GRADE oil rather than an industrial product on something I'm cooking on. I get mine from the local organic grocery, but most vitamin shops should have it.
See my post just above
It is available on line from Amazon. A 16oz Bottle is $10.55 with free shipping. Check out the Amazon reviews. It will last a long time. I use it only on beef so it’s also gteat on hamburgers. It does not have the harsh spice flavor you get from a Lawrys or a McCormick. It has the perfect touch. You can also get it with no MSG, but I like the original, with MSG. I don’t let MSG phobia step in the way of incredible taste. With the amount (1/4 tsp) of the seasoning salt you use on a steak there is not that much MSG.
I know the grand daughter of Johnney Meaker. They have a nice family.
Thanks. I’ll order some.
And you are right about MSG, the stuff really does improve flavor
I checked the Johnny’s Fine Foods website and they seem to give good prices. I don’t know about shipping. For the 16 oz Bottle, they want $5.79.
http://johnnysfinefoods.com/products/seasoning-salts/seasoning-salt-16oz/
It came Tuesday, so I tried it on the left-over chicken pot pie we had. Veerrry nice.
Tried it on my eggs and biscuits and gravy for breakfast the next, then some fried chicken I bought for lunch. Both winners.
I have since tried it on hamburger steak, ramen noodles, and a strip steak.
You were right. The best I ever had? I don’t know, but whatever is ahead of it is running scared right now.
Thanks for this information.
Excellent! You have tried Johnny’s on things I have never thought of. Steak and mushrooms are a perfect combination seasoned with Johnny’s. Enjoy.
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