Wandering Adventure Party

sounds like New Orleans needs more Cowbell.

So … I use avacado oil since that’s what cook with. (High smoke temp, no funky flavors.)

My seasoning process depends on- if I’ve scrubbed the old seasoning off, then it’s in the oven at about 300f, (smoke point is about 400,) I wipe on a small dab of oil on both sides it takes a teaspoon or less for the inside, (most gets into the cotton cloth…)

And I let it sit for a while. When it’s not tacky, I add another wipe. And do that until I’m not around anymore. 2-3 wipes,every half hour to hour will get you back to a factory seasoning.

You technically don’t need to heat it at all- oil polynerizes at room temp, just a lot more slowly. So unless it’s my egg pan, I recommend getting to “factory +” and then just giving a light wipe after use until eggs slide around like magic.

The smoke point of the seasoning is higher than the raw oil, but saturated oils (butter, bacon grease… coconut oil…) are so low that you break down your seasoning from getting too hot easily. (Olive oil is also out for the same reason.)

As a side note… you can get those diner-style sauce bottles pretty cheaply and have a conveniently sized squirt nozzle for said oils.

reminds me of hot and cold coffee (EDIT, hah. I didn’t read far enough.)

it’s a fun gag to pull when you have guests over.

if you’re looking for baking stuff, King Arthur Flour has a lot of good and reliable recipes (and if you have problems, a help line, heh.)

But generally, I find them on the internet or wherever. I’m not a fan of allrecipes or other recipe aggregates. I generally don’t trust YT recipes unless they’re someone whose got some chops, so to speak. (rando content creator recipes make me cry harder than onions.)

I’ll also pass on any recipe touted as “easy” or similar. Not because I don’t like easy, but because a lot of times they take dubious shortcuts or add things that don’t really belong. For example, you really should use a ham hock for your pea soup. (or at the very least, pork/bone broth,) yes, it takes time. yes, it maybe more complicated. But it’s not nearly as good otherwise… and it’s not that difficult, really.

dad’s have perfected the anti-joke. I’m merely an uncle, though, so I struggle through it.

Promises, promises.

Only if you don’t buy the cheapest cardboard. Since that’s what LC sells…

You snip some leaves off the citrus tree in your backyard, add some jalapeños, and sweet basil you’re gonna have a whole different dish.

Now I’m somewhat morbidly curious as to what that would taste like.

Nitro?

Like. As in. Like. Nitroglycerin? The, uh, main ingredient in dynamite?

Yeah. I wouldn’t use that.

Jokes aside, a quick search suggests “nitro” just means enameled cast iron. Which, I use staub enameled coquette (oval chicken roaster) and it’s beautiful; but I wouldn’t trust marketing that’s “Nitro️ enamel” or something, particularly if they won’t tell you what it is, precisely.

(Similar to how Greenpan won’t say what’s in their not-actually-ceramic)

those potatoes are indeed quite sexy.

If I said, “they look like cookies”…. Would you throw one at me?

So… is that a no?

(Worth a shot. They look tasty.)

I tried this and found I couldn’t get the seasoning to take. (It’ll failed the deglaze-with-water test.)

It seasoned up nicely, no doubt, but then tossing water into a leidenfrost-hot pan removed it. (Actually? I think I was doing asparagus, the water was to steam after a quick fry.)

Your mileage may vary, though. Just make sure to have a proper filter mask on ( not the cheap dental masks)

You do not want the filings in your lungs.

And a strong magnet near will reduce the iron dust moving about the shop. Put it in a doggie poo bag for easy cleaning.

I’m saying the small bags people use to clean up poo on their walks- previously unused- You put the magnet inside then you can set that anywhere.

When done, instead of fighting the magnet, you just invert the baggie and trap the filings and toss.