Heck! Now I’m interested. Dang you and @Noobz347
I’ve got to know now. I’ll let y’all know my findings.
Heck! Now I’m interested. Dang you and @Noobz347
Hummmmmmmm.......I’m doin’ a bit of larnin’.
So, the starches from the potato skins in combination with the salt and oil emulsify the coating from the factories applied to the bare cast iron. Primarily those found in the pits made from the initial sand casting. In short, it really helps clean the crap out of the skillet from the factory protective coating. Wether it be wax or oils.
So it’s great for the initial cleaning of the new metal. Yet the manufacturers claim this helps to season the new metal.
I also read a few sites that tested wiping down grill grates with a potato helps to make it non stick. Through various tests they have conducted, I tend to believe their results.
I have yet to read connecting thoughts of why the potato would offer any non stick protection for seasoning cast iron. It would seem that from manufacturer instructions that I would deduce that the oil itself used along with the skins and salt is the main “seasoning” factor in that particular function.
Potatoes are somewhat higher in Omega 3 fatty acids, something flaxseed oil uses effectively to provide a non stick surface in conjunction with heat.
So, I’m guessing here now since my background is in painting cars, maybe the potato skins tend to raise the Omega 3 level of the seasoning oil that we know help to build a nice initial seasoninig in a new pan?
It also sounds like the salt and potato would make a wicked good cleaner for your skillet with really baked on crud too.
I’ll read more to see if I find contradictory views to what I suggest here.
I got the idea from a guy named Guga on one of his cooking videos.
I'm going to follow the instructions for the Matfer, but I still find it difficult to walk away from Crisbee. I just seasoned the new Blackstone with it last month and it holds up great.Heck! Now I’m interested. Dang you and @Noobz347
I’ve got to know now. I’ll let y’all know my findings.
Sous vide a steak at 118 for a couple of hours, then drop it on a hot cast iron pan or griddle for a quick sear on each side. It's the best steak you'll ever cook.@Davedacarpainter I love watching Guga cook! He's the reason that I decided to do the dry aging of that steak last year. I've also gotten a lot of ideas from him about things I can cook with the sous vide. He has a channel called "Sous Vide Everything", and, well, he Sous Vides everything!
I would love to use a cast iron properly, but the effort just seems to be too much for my lazy arse. LOL.
So, the pans too, huh?:baa:Some of it belonged to my grandmother and hasn't been 'washed' since before I was born.
That's simply beautiful.
Look at you, gettin' all fancy with the design on the crust.
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