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Pizza Crust Recipe That Doesn't Taste Like A Biscuit

Awesome thank you! I don't have a mixer but I'll try it anyways, thank you so much.

Mar 17, 2013
vairox in Home Cooking

Pizza Crust Recipe That Doesn't Taste Like A Biscuit

I've tried a few pizza crust recipes and the pizza always comes out like's I'm eating sauce, cheese and toppings on a Bisquick biscuit. Can anyone shoot me to a recipe that is at least remotely similar to real pizza crust? I don't care if it's thin and crispy or more of a pan style, as long as it's not like eating a biscuit. Thanks guys I appreciate it!!

Mar 17, 2013
vairox in Home Cooking

Cast Iron seasoning won't turn Black and stay

<I think you got it. To me, fried eggs are the ultimate test. I think you are good to go. Good job!>

Thank you! I sanded that thing down for a while (new lodge is real rough). I figured I might have ruined it by doing that cause the seasoning would keep coming off in residue or getting real thin but I think it was from cooking things with sugar in them that stuck and ruined it too soon after seasoning it so I'll just use it for a while with eggs and whatever else like grilled cheese etc and see how it goes with bacon later

Mar 08, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

With just eggs no the seasoning seems just fine, in fact it was still a little shiny after I rinsed it out with hot water after those eggs and if I would have cooked fish or bacon it would have been really dull and "thin" with an iron smell but with eggs it's like I didn't cook anything in it. I'll just keep using it and see how it goes and be careful about what I decide to cook it in. I cooked the bacon in the carbon steel, the burnt on sugar from the bacon just comes out with a little scrubbing from the nylon brush and it doesn't pull any seasoning off like it would with the CI.

Mar 06, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

Eggs this morning

http://tinypic.com/r/2j1v137/6

... they slide around, maybe a SLIGHT stick but a little nudge and they coast around in the pan, I'll just cook eggs and avoid anything with any type of sugar for a while and see how it goes.

Mar 06, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

Yeah I guess you're right LOL! It doesn't wash off to the bare iron, but man it almost does. I'll keep using it without reseasoning it and see what happens. What is your stove top method? I've only tried in the oven...

Mar 05, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

hmmm, I cooked 3 salmon filets in the CI, just coconut oil, salt and pepper. There was no sticking, and the pan cleaned up well but the seasoning came off (well a lot of it) and it was almost down to the grey iron, I could smell the iron smell. I reapplied some crisco and heated it up on the stove top until it smoked, the paper towel I used to put the crisco on was pretty black. Seems I'm gonna have to do this after each time I cook and a real stable seasoning layer may never develop. First pic is after washing it out with hot water and a nylon brush, second is the paper towel, third is after putting crisco on, not a real big difference and nothing like it was when it came out of the oven.

Mar 05, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

I'm gonna try that on the stove top, what is YOUR stove top season method that works? I've only tried it in the oven and it seems that the stovetop might be faster, I'm willing to try anything so throw it at me cause I'm still learning about CI

Mar 05, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

Yeah the carbon steel won't season like the cast iron, it's just different and really IDC because as long as there's a little oil in it it's fine and the grey stuff won't come off in food like you would have with cast iron. I saw a youtube video of a chef seasoning a volrath carbon steel pan 12 times with flax seed oil and when he was done it looked exactly like a nice black teflon pan, I just can't replicate that and I think it's cause the pan is too big for the burner and it won't get hot enough all around.

The cast iron I just redid, that's what it looks like now after 5 seasonings at 450 with crisco and 1 at 525 with avocado oil. I guess just be careful not to cook anything that has any sugar in it, those burnt on bacon sugar stuff comes out pretty easily from the carbon steel but with the cast iron it ruins the seasoning like u said. So should I just cook fried potatoes, sausage, eggs and everything else in it for a couple months before trying bacon again?

Mar 05, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

Is this what it's supposed to "look" like? I just got done cooking bacon in the carbon steel pan, the sticky stuff from bacon comes right out with a nylon scrubber. the cast Iron pan I just reseasoned and haven't used it yet, it's like a really dark brown color not black.

Mar 05, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

<You can season cast iron pans on stove top too. The seasoning should stay on for carbon steel or cast iron cookware. In rare case, one may ruin the seasoning surface and need to restart, but it should be rare. >

Carbon steel works fine for bacon, but if I put a piece of fish it like instantly removes the seasoning right where the fish was placed. Reaseasoning carbon steel is pretty fast though so I don't really worry about it.

<There is another reason why your seasoning won't stay on. It is possible that your pan has a layer of rust before you start seasoning. As such, the seasoning was built on top the unstable rust and will constantly fall off. Another explanation is that you over built your seasoning by doing 20 layers of seasoning. This could build a crusty layer that chips easily.>

That makes sense, but there's no rust, at least visibly that I see. I sanded it down, scrubbed with soap and a scrubber, rinsed very thoroughly , then wiped it down dry and then heated it for 10 minutes at 450 before applying crisco to season and there was no red rust or black rust... The crusty layer chipping off sounds more like it.

<Can you be more specific how your seasoning get "ruined"? Do you see the seasoning dissolves and show signs of grey color? Or do you see the seasoning chips off?>

after cooking something like bacon, or anything that sticks at all, I will rinse under super hot water and lightly go over it with a nylon scrubber. I use one of those baby bottle scrubbers, it's not that rough at all. The seasoning in the center will seem to scrub away and there will be a black residue that just never wipes away.

Mar 04, 2013
vairox in Cookware

Cast Iron seasoning won't turn Black and stay

I can't even count how many sites and pages I've read about seasoning cast iron, oils, temperatures etc over the past 2 months. The issue I'm having is I can get a nice black seasoning on my cast iron frying pan, but if I cook ANYTHING that has any sugar in it whatsoever it ruins it, bacon, salmon with lemon pepper seasoning, anything, the seasoning gets ruined and I have to start over. The pan I have is a Lodge 12 inch, I sanded it down so it's super smooth, cause it's pretty rough brand new and I seasoned it at 450 for an hour each time with a VERY THIN layer of crisco, it takes about 20 layers to even start to look black and I think that's because I sanded it down to raw iron and it just looks dark brown after seasoning (never sticky). Getting kinda frustrated with the pan, I have a carbon steel pan that I can reseason in 5 minutes on the stove so I don't care if the seasoning doesn't stay but the cast iron takes a long time in the oven, any tips?

Mar 04, 2013
vairox in Cookware