Saturday, March 31, 2018

Cooking post

I've been making omelettes since I was a kid.  But always used the aluminum non-stick omelette pans.  Well, in my advanced years I have finally graduated to a proper carbon steel pan like this.

And it works.  You gotta have oil in there.  What would be ideal, tho, is if I could get the seasoning to look like this:

Instead of blotchy.  Like I have.

I know how to season a pan properly.  My problem, I am sure, is, like most things, I am too impatient.  I need to cook more bacon in the omelette pan.  MUCH more.  Let time and use even out the blotches.

Relax, T-Bolt.  Half your problems go away when you relax about it.


Also, searching for the perfect oil for pan searing a steak?  Yeah, peanut oil is just fine.  And not weird.  High enough smoke temp, and I don't have to worry about it.

Flax?  Rapeseed?  Advocado?  Truffle?  Some types of Olive?  Too complicated.  Relax.

Butter or bacon grease?  Too smoky.  ;-)


B said...

Bacon fat, or lard, rather than a vegetable based oil, will make a more durable coating that will actually be more nonstick than the veggie stuff.

Yes, it is more difficult and messy, but at the end of the day, most things that are good are harder to do, aren't they?

Brad_in_IL said...

Good morning. Fellow semi-avid home cook here. I've been considering a carbon steel pan so your post is timely. What brand (and size) of carbon steel pan did you buy? I've been vacillating between the Lodge 12" pre-seasoned and the 11 7/8 offering from Matfer Bourgeat.
- Brad

New Jovian Thunderbolt said...

The one i have is a Mineral B.

9.5 inches. Though I wish they had gotten an 8 inch one instead. Comes coated in beeswax to prevent rust while sitting on the store shelf.

Zendo Deb said...

Lard is the way to go. No taste. No smell. High smoke point.

Zendo Deb said...

Oh, and get REAL lard. Not that hydrogenated stuff that is shelf-stable that you find in the Mexican-food section of your local grocery store.

Real lard needs to be refrigerated.

If you can't find lard, your local foodie outlet might have duck-fat. (A good second choice.)

jon spencer said...

Rougie duck fat.
Amazon sells it.

Will said...

For d-i-y bacon fat, look for packages of bacon ends and pieces. Couple chunks will produce lots of fluid without burning bacon strips to carbon trying to do the job. You can stick a fork in them and steer them around to ensure a good coating. Cheaper than bacon strips, and you may find them without added preservatives.

Consider getting an IR remote thermometer with the laser aiming setup, at a tool store (Horror Fright). Easy to keep track of how hot you are getting the meat, and maybe how hot the pan is itself. Ever notice the gas flame will change when you turn on the exhaust fan?