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Re-seasoning and cleaning old cast-iron skillets [Moved from Home Cooking board]

I just finished cleaning an old cast iron skillet - didn't find this method on the thread so thought I'd add:
If you've got a propane torch (The kind that screws directly on the can of propane - used for welding, scalding the skin off peppers and tomatoes, browning merangue, etc) Just heat the pan all over with the torch - it will take about 20 minutes.
My skillet was crusted with a very rough layer of scale - little rust - steel wool wouldn't touch it, but after the scale turned white from the torch it came off like a dust with just a scrubbing sponge.

Found my pans at Goodwill (one an old Wagner - another a Griswold for 10 bucks each) - just be persistent. I prefer these pans over nonstick in every way except weight. Even eggs don't stick anymore - crusts steak without fail, and I can renew the finish anytime with just oil. Now that's a cooking appliance :)

May 16, 2011
KevinPorter in Cookware

Should New York City Take Soda Away from Poor People?

What about sugar itself? Honey? Agave syrup?

Oct 21, 2010
KevinPorter in Features

Making Mustard at home! Tips, tricks and general advice?

Yes - thanks for this! Great information here. I'm trying a whole seed version tonight. Wife let me know we were running low.

I really appreciate the information on how to control the heat. I may try a powder/vinegar mix and see what happens...

Sep 30, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

:D Don't you love it? Thanks for the recipe - will definitely try it. I found some really good local raw honey at WF the other day - bet it will work great in this.

Sep 17, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

Thanks Morwen - I'll check those out the next time I'm at the library. I never think to do that ahead of time - good thing for the internet.

Krislady - I left out the sugar this last time and I was happy with the result. I also tried cooking it longer in order to make it "milder" - that seemed to work out well. Took about 20 minutes to get it to a "medium" heat.

I think I'm going to try a plain version next. Just vinegar, wine, water, mustard seed and salt.

Thanks for the replies!

Sep 14, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

Thanks - I saw the mstard museum site. Too bad it's so far away - looks like fun. I'm going to order a big batch of both the yellow and brown seeds from Penzeys - they've got it for less than $5 a pound. I'm excited to try the whole grain mustard - how long did you let it sit out for a "medium" heat?

Sep 14, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

All right - I'm trying it again tonight. This time, no sugar. And I'm going to mix with wine first, instead of water.

Sep 13, 2010
KevinPorter in Home Cooking

Best Baguette?

Thanks, this is a great discussion board. I did - I used a sourdough starter along with a teaspoon of yeast and then bulk fermented for 24-48 hours after kneading (These are both basically from Fromartz's recipe).

Sep 13, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

Thanks for the link Smtucker. That is a good price... I'm going to have to buy some to compare with so that's a help.

I was surprised how good this first version came out - Next time I'm going to buy some mustard seed and grind it myself - although I don't know if it will make a difference. It may be the preparation that is more important than the ingredients.

Sep 13, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

Harter, this recipe said basically the same thing at first, calling for mixing the mustard powder with water for a time, then blending with the cold wine/vinegar infused with flavorings for 20 minutes before cooking off the excess liquid. It sounds like the longer it sits with the cold liquids the hotter it gets maybe?

Sep 13, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

Thanks for the reply Corneygirl. Did it make a difference what types of mustard seed you used? We're thinking of making a bunch and giving it as gifts for Christmas. From what I read mustard basically never goes bad.

Sep 13, 2010
KevinPorter in Home Cooking

Making Mustard at home! Tips, tricks and general advice?

I am a mustard fiend - and my wife eats even more than I do. After going through a bottle every couple of weeks, and not being able to find our favorites, I decided to find a recipe.

Well, last night I made mustard for the first time. Holy cow! It was easier than I expected, and turned out good! (maybe a touch too sweet - and I'm hoping for a little bit more authentic flavor, but imho it was really good! I felt like it might have rivaled the Grocery store version of Maille - but am concerned about the extra flavorings in the recipe? I'm hoping to make the authentic stuff.)

Anyway, my wife and I are both fans of Maille - Our absolute favorite is Edmond Fallot, but it's SO expensive. I'd love to be able to make something that tastes like that!

We also like Whole grain mustards and are willing to try just about anything.

So, anybody else want to try making mustard? Let's see what we can do!

The recipe I used was here, and it is good, but I think it has too many ingredients (I'm especially concerned about the sugar)?
http://homecooking.about.com/od/condi...

I used Coleman Mustard Powder and Cider Vinegar.

Sep 13, 2010
KevinPorter in Home Cooking

Best Baguette?

Hi all, I just joined Chowhound, and since this was the discussion that (finally) got me to join I thought I'd say hello here and bump up this helpful thread too. I've been trying to make baguettes for years. First time was 15 years ago for a French class and they were terrible (I think I used a Martha Stewart recipe?) I tried again a couple years ago, and couldn't figure out how to get the nice holes in the crumb.
Well, this thread finally did it for me. The enthusiasm here got me to try it again. The King Arthur recipe was a good start, and I learned a lot from the link to Fromartz's baguettes on Chewswise. And thanks, Father Kitchen too, for the story of the "problem" bread - it gave me heart. I'll try and attach a photo from some of the later attempts.
Thanks all!

Sep 13, 2010
KevinPorter in Home Cooking