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Anonymous10/03/25, 23:27No.21636421/SQTDDTOT/ Stupid Questions That Don't Deserve Their Own Thread - Cast Iron Edition
I'm new to cast iron. Got a dutch oven for camping and I plan on seasoning it this weekend. A lot of the instructions I'm seeing season the whole thing including the bottom? What is the purpose of seasoning the parts that don't touch food? Should I really season the bottom and sides of the dutch oven?
planning to use avocado oil btw
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Replies
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Anon10/03/25, 23:30No.21636434
You should season your hands before you touch it too
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Anon10/03/25, 23:33No.21636437
>What is the purpose of seasoning the parts that don't touch food?
It prevents rusting
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Anon10/03/25, 23:35No.21636441
>I really season the bottom and sides of the dutch oven?
yes
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Anon10/03/25, 23:36No.21636442
thread complete
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Anon10/04/25, 06:26No.21636953
It's probably pre seasoned so just wash it and it's good to go.
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Anon10/04/25, 06:35No.21636966
cooking literally seasons it. you don't have to pretend you're doing something fancy up front. you literally won't taste any difference and it won't affect the cast iron any differently.also, anyone saying to wipe the entire thing is retarded. the parts that touch the food legitimately are the most important. the bottom won't rust if you just dry it properly and throw it in the oven to heat any excess moisture away.people take this shit too serious
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Anon10/05/25, 02:00No.21638287
i dont get meals as my food supply but I snack through out the day. Not chips/junk food. why do i always feel hungry/?
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Anon10/05/25, 02:07No.21638299
Pro chef here,
1.soak pan in salt water for 8hrs to season fully
2. Bake pan in oven at 475F for 35 minutes
3.while pan is still hot, add 1 cup 50/50 distilled vinegar/lemon juice and let sit overnight.
Pan is now virtually non stick
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Anon10/05/25, 20:22No.21639639
Caught a deal on a metric fucktonne of ground coffee for cheap recently. I wanna brew a lot at once but not go through the hassle of loading and brewing and reloading and rebrewing (and reloading and rebrewing and reloading and rebrewing) using a moka. Espresso ground is notoriously ill-suited for drip filters. Any suggestion for using up enough quickly to brew about 1500ml of coffee?
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Anon10/05/25, 20:54No.21639678
I'm a dumbass and got myself in a situation where I don't have a stove and have only limited to nonexistent freezer space. I can spare the time to shop every day, but it's still an annoyance, and I can't bake anything. I do have a hot plate, a pressure cooker, and a microwave, but I get the feeling I'm gonna be spending a lot of time eating soup or beans. Dishes washed by hand, so I guess I'm gonna be eating a lot of leftovers back to back.
How do I best adapt to my own dumbass decision?
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Anon10/05/25, 21:00No.21639688
>What is the purpose of seasoning the parts that don't touch food?
To create a protective layer so your shit doesn't rust
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Anon10/06/25, 04:10No.21640329
what's a good cleaver?
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Anon10/06/25, 11:53No.21640737
Should I order KFC or McDonalds?
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Anon10/06/25, 19:54No.21641395
What should I use to filter out the really fine pulp when juicing stuff like apples and grapes to get clear juice? I tried using coffee filters but all the pulp just clogs it up and it stops draining.
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Anon10/06/25, 20:43No.21641485
>I plan on seasoning
Any pan you bought new in 2025 is already seasoned
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Anon10/07/25, 01:01No.21641972
I live in New England and want to buy guanciale. Is my best option ordering from the Internet?
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Anon10/07/25, 17:08No.21643092
>SQTDDTOT
What do you do with these
Came from a "pantry"
I've never had these on my shopping lists
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Anon10/07/25, 17:16No.21643102
First time cooking with picrel. Why does it smell so different than all the products containing artificial truffle aroma?
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Anon10/07/25, 18:39No.21643276
not needed on a Lodge it's already pre-seasoned.
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Anon10/08/25, 06:51No.21644582
I'm making a dish for my gf for a special occasion and I need some ideas for vegetables that I could serve with the dish.
Things that that I'm going to serve:
>Duck beast with an orange, caramel and rum sauce
>Mashed potatoes with roasted garlic pressed through a fine mesh strainer
>Dry red wine
Preferably some vegetable I could sauté so I could create a full dish with different textures.
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Anon10/08/25, 08:45No.21644665
My liquid honey oozes out from the closed container, and makes a big fucking sticky mess in my pantry. I've looked it up and apparently it's from water content in the honey.
Is there any way to stop this?
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Anon10/08/25, 15:44No.21645209
Watch the Paul Harrell Thanksgiving specials. He was (rip) primarily a firearm instructor, but he would occasionally film himself cooking full holiday meals in the field using cast iron. He's been dead for years but I think of him every morning when I cut in the lard for my breakfast tortilla because of his autistic anecdote about his home ec exam.
https://youtu.be/sF3nBDbrs44?si=zVRPDGXs16-YF---
https://youtu.be/uYBincQTStk?si=gvFdF8yhZmLi_Ibv
https://youtu.be/s-Ka5TE0dmI?si=z-M2WsMbPry75U_k
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Anon10/08/25, 16:01No.21645225
Picrel is my 9 and something inch cast iron skillet that obviously needs renovating.What steps should I take?
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Anon10/08/25, 16:05No.21645236
this isnt readdit. youre allowed to post a thread dedicated to an inane question that can be answered in two seconds. hope you enjoy your visit.
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Anon10/09/25, 02:31No.21646179
Is milk+butter a reasonable substitute for cream?
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Anon10/09/25, 05:51No.21646428
Anyone ever try using something like this to quickly wash single servings of rice?I'm imagining filling it with 1/2 cup rice and swishing it through water - I just feel like it'd rinse it faster.
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Anon10/09/25, 15:30No.21647076
I'm looking for a cooking spatula like pic related that I can cook in cast iron and skillets with, my mom keeps on telling me that those types of spatulas are all for mixing and there aren't any that are made to cook out of a pan with.
If there aren't any that you can cook out of a pan with, I just need a good straight spatula with literally no retarded edge or bent on it.
Thanks.
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Anon10/09/25, 20:40No.21647568
Vaguely dumb question.
I've had this electric kettle for about a year or so now. It works for, but almost every time I use it and take the lid off, the rubber seal on it looks like it's coming out. It's easy to just push back in, but I'm not sure if there's an issue, if it means I should replace it, or what. Nothings really leaked out of it i think a few drops did one but that's about it.
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Anon10/10/25, 07:05No.21648413
While everyone is asking about kitchen tools, does anyone own a pair of these herb/scallion scissors with several blades (picrel) I sometimes see? Do they work well even on the white of the spring onion? Was thinking about putting them on my Christmas wishlist.
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Anon10/10/25, 11:03No.21648649
How do I keep my risotto creamy ? Rice absorbs everything eventually and becomes dry.
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Anon10/10/25, 20:22No.21649359
My cooking plate sparked and borked
Do I buy another ceramic one or induction?
I was initially kinda hesitant to get induction because my pc is kinda close to it and I wasnt sure if magnet bullshit would affect it
Yes I am retarded
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Anon10/11/25, 00:39No.21649717
ia hollandaise just butter mayonnaise?
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Anon10/11/25, 01:09No.21649765
I have a cast iron pan that belonged to my mom, she bought it second hand. until teflon pans came out thats all we used. the pan is over 70 years old. in the 30 years we used it when I was a kid we never once seasoned it. I started using it again about 7 years ago and had to re-season it as the original seasoning had flaked off from 25 years of not being used. It's not the same as it was. not sure if it will be properly seasoned again in my lifetime.
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Anon10/11/25, 01:34No.21649796
what are alternatives to oil in dough recipes? I don't trust jewgle and "AIs", and I just wanna make pizza without sneed oils.
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Anon10/11/25, 03:32No.21649960
Why did my boneless pork loin roast braising liquid turn into jelly?
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Anon10/11/25, 10:46No.21650374
Does anyone knows how to make jam?
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Anon10/11/25, 15:13No.21650666
Stove died, can you "boil" potatoes in a slow cooker?
I kinda dont want to starve tonight
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Anon10/11/25, 20:38No.21651102
when you're camping you're supposed to pack lightweight stuff, not things that are stupidly heavy as possible. Get stainless steel
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Anon10/12/25, 17:46No.21652797
This thread convinced me that /ck/ is useless for any cooking knowledge what so ever.
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Anon10/12/25, 19:52No.21652996
In your experience, does spending more money on high quality kitchen tools make you want to use them more? I'm about to drop 2k to get a complete collection of Le creuset and start cooking all my own meals to be healthier.
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Anon10/12/25, 20:14No.21653031
I've been cooking spatchcocked roast chickens and having a hell of a time with carving them. Each of the three times I've done this I've butchered the breasts.I am able to cut the breasts off of raw chickens or trussed baked chickens, but the spatchcock is throwing me for a loop. I'd appreciate any pointers on how to carve breasts clean from a spatchcocked roast chicken.
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Anon10/13/25, 01:59No.21653637
this isn't reddit. you're allowed to make threads about any inane thing that you want
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Anon10/13/25, 03:20No.21653918
can someone post their carbon steel pan? wondering if I need to reseason this if I don't have any issues with sticking
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Anon10/13/25, 03:41No.21653968
My mom bought a big bag of beet powder. She has never used it and it's sat in the cupboard taking up space. What can I make with it?
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Anon10/13/25, 06:19No.21654298
Anyone use towels in their kitchen? If so is it necessary to wash them separately? I wash mine with the bathroom towels and even though I know they come out clean I feel weird that the kitchen towels are in the washer with towels that have my body filth on them.
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Anon10/13/25, 13:42No.21654783
How do you crack eggs consistently? I hate cracking eggs, I consistently fuck it up, I try to use the same amount of force but the end result varies always. I try to hit the bottom of the egg with an angle to the countertop and most of the time it doesn't crack enough so I have to spread the cracked shell with my hands and this causes parts of the shell to fall in the pan. I hate it I hate it I hate it so much.
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Anon10/14/25, 06:01No.21656309
does the liquid come from just the caramel or is it (also) from the custard splitting?
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Anon10/14/25, 10:47No.21656587
I make a shortcake from time to time; a pizza once in a blue moon; and some other dough and batter related items occasionally. Despite me jerking off for almost two decades now, my hand isn't very pleased with all the mixing I have to do with a fork to make these batters and just kneading the dough. I'm looking at this thing, Braun Multimix 5 that is a hand mixer with dough spiral and blender attachments. I have no space or that much use for a proper standing mixer. How bad of an Idea this is?
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Anon10/14/25, 14:54No.21656906
could someone have tape worms without the side effects? i think something is going on.yesterday i drank a 30g protein shake and ate two huge meals. lunch and dinner and it made my stomach fat/full then when i woke up my stomach was back to being flat and I only poop 1 small piece
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Anon10/15/25, 21:22No.21659349
Ive been craving fried chicken sandwhiches but i refuse to eat seed oils, whats a good alternative for home frying. And what the fuck do i do with the oild when im done with it. I know some peope store and reuse the oil but fuck im def not going too.
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Anon10/16/25, 00:31No.21659634
I see faggot janny removed my DuPont refills and PTO m Paul Harrell cooking links.
Proves what I said about nonstick shills.Or was that a different thread, because I swear I posted in this one.
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Anon10/16/25, 07:09No.21660149
I have some frozen, cooked noodles from about a week ago. Can I just dump them into a pan and reheat them on the stovetop frozen as-is, or do I have to thaw them out before?
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Anon10/16/25, 21:31No.21661102
whats the best after market crouton? the OEM croutons always run out too fast
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Anon10/16/25, 22:57No.21661226
I just made a really nice rendang but will only eat it tomorrow and the day after. Is this smarts?
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Anon10/17/25, 06:38No.21661874
I'm making a beef stroganoff for dinner with macaroni pasta. What would be a good salad side dish to go with it?
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Anon10/17/25, 09:49No.21662008
I recently got an apartment in the melanin enriched part of town and the stove has those shitty electric coils. I fucking hate these things almost as much as I hate my neighbors. The latency on these is insane and makes cooking anything that isn't in a pot of boiling water a huge fucking pain in the ass. Is there any way to afro engineer these to be less shit?
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Anon10/17/25, 15:50No.21662418
Can I use Heinz tomato ketchup as a substitute for the tomato base on a pizza I want to make ?
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Anon10/17/25, 22:20No.21663087
I'm a fat fuck. I heard about ozempic and how it supresses appetite but it poisons you in the process so I said fuck it I'll raw dog appetite supression and just eat way less.
I'm eating like 800-1200 calories a day and I've lost 15lbs in 3 weeks. I'm mostly eating oven roasted chicken and vegetables, salad mix, eggs on toast and sometimes a turkey cheese sandwich.
I read online losing more than 2lbs a week is bad for you. I'm definitely losing muscle mass too but idk how much of my weight loss is fat vs muscle. I'm walking 2-4 miles a day to try and reduce muscle loss but I get more tired now than I used to. How bad would it be to continue this diet until the end of the year?
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Anon10/18/25, 03:44No.21663585
why doesnt my cheese sauce stick to my mac?
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Anon10/18/25, 23:51No.21665296
Im doing tuna tataki for dinner and broiled tuna belly with ikura, real wasabi paste, mayb garlic chips
Anything elsei should i add?
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Anon10/19/25, 00:23No.21665337
Whats a good side to go with Pokémon curry
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Anon10/19/25, 05:06No.21665677
A local farmer near me is selling fresh cold pressed olive oil he makes on his farm. Its 100 for 3 gal or 25 for a half gal. Both of those seem like insanely cheap prices. Think its worth it? Realistically i wouldnt be able to use that much olive oil that fast, how long would i be able to keep and store it
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Anon10/19/25, 13:15No.21666235
Aren't dutch ovens enameled? Why even "season" them?