#how to clean a cast iron skillet after use

[prokitchendeals]

How To Clean A Cast-Iron Skillet: The Complete Guide

Cast iron skillets are some of the most versatile and durable cookware you can own. They're perfect for cooking everything from breakfast potatoes to chicken legs. But like any other piece of cookware, cast iron needs to be cleaned properly to maintain its shine and durability.

To how to clean a cast iron skillet start by preheating your oven to 400 degrees Fahrenheit. Then, place the skillet in the oven and let it heat up for 10 minutes. After 10 minutes, remove the skillet from the oven and let it cool down slightly.

Now, use a non-abrasive scrubber (such as a soft cloth or sponge) to clean the inside of the skillet. Make sure to get into all the crevices and corners. Finally, dry the skillet with a towel.

[sreegs]

this started out as a short rant about non-stick cookware but i've got an infodump about cookware in general and suggestions for what's the most useful vs the least useful in the kitchen. the thing about cooking is you can do a lot with a little equipment, despite appearances to the contrary. however the vessels you cook in are the most used tools in the kitchen, aside from a chef's knife

ok, first my little rant about non-stick cookware:

it doesn't last, and that's the main flaw of non-stick cookware. whether it has a non-stick coating or it's a special material that is inherently non-stick (at first), eventually they wear down and the non-stick benefits you bought the pan for pretty much disappear.

that isn't to say non-stick cookware is not useful. I have one non-stick frying pan in my kitchen and I use it to cook eggs and other things that are notorious for sticking. i also use it to reheat leftovers just because it's easier to clean. that's all i use it for

so, if you're in the market for cookware because you're moving out or just finally getting a kitchen of your own, do not go buying all non-stick pots and pans. sauce pans, skillets, stock pots (the big pots you use for soup), sauté pans, etc, those actually need your food to stick in some cases, especially for soups and sauces. why's that?

it's about the fond. example: when you're making a soup you usually start by sautéing solid ingredients in the pan first. those get browned and they leave a bit of slightly-burned foodstuff on the bottom of the pot. that's called fond. it's super concentrated savory flavor. right before you add the stock to the soup, you "deglaze" the pan by adding a little bit of liquid to the bottom of the pot and gently scraping it off and integrating it into the soup. fond is also like the basis of all sauces and stews and gravies pretty much anything else you're cooking

where should you buy cookware? obviously you can always buy new, I suggest buying direct from the manufacturer if you really want new. you can also find good cookware at garage sales.

if you have access to them, restaurant supply stores have cheap cookware but it's also made to be beat to death in a commercial kitchen. it works just as well as the stuff aimed at the consumer because, well, metal pans are metal pans. it's not rocket science. but there is cheap bad cookware in the restaurant supply store so shop carefully

so what kind of cookware should you buy? here are options i recommend, but not in any particular order:

stainless steel

stainless steel pans are versatile and they last forever. they work on the stovetop and they go in the oven too. so not only can you use them to fry up some veggies, you can also use them to roast a beast in the oven. they're easy to keep clean, though they eventually get a patina especially on the bottom. use dish soap. the easiest way to get tough spots off them are gentle abrasives like Barkeeper's Friend. these range from cheap to expensive, and some of the expensive ones are worth it (but not too expensive. like $100-200 range for really nice ones. remember, they last forever, so it's like a one-time fee)

good stainless steel pans should be heavy. if you're out shopping for them, pick them up and compare how they feel. if you spot a really cheap one and it feels light like a non-stick pan, avoid it.

carbon steel

these got popular lately, and frankly i don't have too much experience with them since the one i had ended up being left behind in a move. however they're totally fine to work with and are easier to maintain than a cast iron pan. however they sometimes come with wooden handles (a lot of them are wok-shaped because, well, a lot of woks are carbon steel), so remember you can't put wooden-handle pans in the oven. also since they're thinner they're probably not as good for the oven as other materials in terms of both performance and longevity

taking care of them is a little harder than stainless steel, because after you wash and dry them, you have to coat them in a thin layer of oil to prevent rusting

cast iron

okay first i want to get the cleaning bit out the way: YOU CAN WASH YOUR CAST IRON PANS WITH DISH SOAP. that bullshit about only using salt and water and never getting soap on it is from an era when soaps were made of lye. MODERN DETERGENTS ARE NOT MADE OF LYE, THEY'RE NOT EVEN SOAP. HOWEVER: DO NOT SCRUB YOUR CAST IRON WITH METAL SCRUB SPONGES

now about cast iron itself: it's cheap and it's a long-term investment. your cast iron gradually becomes a non-stick pan over time if you maintain its seasoning. a cast iron pan becomes seasoned naturally over time as long as you wash it soon after it cools down from cooking (don't ever leave food or water in it, it will rust), and after it's clean, you cover it with an extremely thin layer of cooking oil.

you can re-season cast iron that has lost its seasoning too. i don't want to turn this post into a cast-iron infodump post so i'll leave it to you to google "how to season cast iron pans" and "how to maintain cast iron pans". just remember the "don't wash it with soap" line is bullshit unless you actually have dish soap that contains lye, like where'd you get that?

these are also great for cooking in the oven as well as the stovetop. their high-density and dark color make for good heat distribution. a lot of people swear by cast iron as the best material to sear meat with, however i never really noticed the difference between cast iron and stainless steel.

enameled cast iron

le creuset can sit on it and spin. don't buy their shit it's overpriced. enameled cast iron is much more affordable from companies like lodge who already make cheap, good, regular cast iron pans. it's a cast iron pan coated with ceramic. enameled cast iron is really good for even heat distribution, however you do have to be careful not to chip it. it may also, despite your best efforts, just wear down over time because ceramic isn't as wear-resistant as metal.

enameled pans can go in the oven as well.

non-stick pans

only buy one (1) non-stick pan. make it a frying pan or sauté pan. and do not spend a lot of money on it. like $40-50 tops. i've seen $100+ non-stick pans and i think someone made those as a joke. it's a grift. you will be replacing it on a semi-regular basis depending on how often you use it.

if your non-stick pan uses a coating, if it starts flaking it's time to get rid of it. those ceramic non-stick pans you just gotta toss it when they lose their smoothness

that's it. post over. go cook. if you have any questions send an ask

[astra-galaxie]

🏳️‍🌈👽🫂💔🔪🎭😬😶 for yann toussaint please :) (i just love his character so much so don't judge me!)

I would never judge you for suggesting Yann! Now, some other characters… There might be some judgment!😉

🏳️‍🌈 A sexuality headcanon

Yann strikes me as bisexual or even pansexual. He's seen many forms of love while travelling the world, and while some surprised him at first, he always took the time to learn before making assumptions. This led to a better, broader understanding of how love is viewed and displayed across cultures and helped him define his sexuality.

👽 A headcanon about a weird quirk of there

Yann has a habit of not cleaning out his coffee mug—at least not after each use. While he's never gone more than a few days without cleaning his mug, Yann often forgets to clean it. He always has a pot of coffee brewing and fills his mug as needed, which also means it's rarely empty. Frank likes to tease Yann that he's trying to keep his mug ��seasoned” like a cast iron skillet.

�� A friendship headcanon

Yann is one of the best friends anyone could ask for. He's loyal, kind, funny, and caring. He's also very much the “Dad” friend, even before he became a father. Yann is always ready to help his friends and be there for them, whether helping someone move or being a shoulder to cry on.

💔 An angsty headcanon

Yann blames himself for Dinah Cooper’s death. He believes he is responsible because he put that letter in the newspaper to The Puppeteer and made them start killing parents again. Yann wonders if Dinah would still be alive if he had never written that letter and hates himself for robbing another young boy of his mother. He can't even bring himself to face Blake or Louie and apologize for being the reason Dinah is dead, but he hopes that maybe one day, he will have the courage to confess.

🔪 A headcanon relating to fighting/violence

Yann tries to avoid violence, choosing to deal with confrontation through words instead of fighting. But if you push him to fight, he will defend himself. He's learned the basics of various fighting styles and knows how to protect himself and others. He won't start a fight, but he WILL finish it!

🎭 A headcanon about what they lie about

Yann rarely lies unless it's for a good reason. But he will regularly lie about how much coffee he's drank in one day. While everyone knows Yann is a coffee addict, most don't know his record for one day…

(It's 10 cups. Jessica was not very pleased when she found out, as Yann's heart was beating so fast that she thought it would stop!)

😬 A headcanon about the worst thing they’ve done

While not specifically one thing, the worst Yann has ever done was after his parents were murdered, he became hostile, cold, and angry. He would lash out at others and pick fights with kids at school. It got so bad that the Principal recommended that he be transferred to a reform school to try to correct his sudden behaviour change. Thankfully, Yann got put back on the right path before that needed to happen, and he turned his life around. Travelling the world also helped him, but to this day, Yann hates who he was as a teenager and regrets letting his grief consume his life and almost ruin it in the process.

😶 A random headcanon!

He's a slight hoarder. Not in the sense of keeping trash and never throwing anything away, but Yann struggles to get rid of sentimental things. Whether it be a drawing one of his kids made, a broken toy or an old book, Yann finds precious memories in nearly everything. As such, he tends to keep things for a long time and can't let go of them for fear he will lose the memories along with them. Jessica helps him do some spring cleaning each year, during which they go through some of his stuff and find things to throw out or donate. It's never easy for Yann to let go of something from the past, but knowing they can help others make memories like they did for him helps.

And there you have it! Some sweet and angsty headcanons for Yann! I hope you liked them and thanks for the request, Liz!

[crazy-plate-lady]

I want to know 12, 14, 25, 29 STAT

💕 @28yearoldcheerleader

14. What’s something you’ve always wanted to do but maybe been to scared to do?

Sometimes I think about getting a tattoo, but I’d never actually do it. What if it’s not perfect and I have to stare at this little imperfection for the rest of my life?

25. What is your favorite season and why?

I like winter! The holiday season is the best. I get a chance to host parties and of course there’s all the great food. I just have to be careful, because it’s also Brown Bird cookie season.

29. What do you do when you’re sad?

I like to cheer up the old fashioned way: wallowing in my misery, eating (low-fat) ice cream, and watching rom-coms.

12. What’s some good advice you want to share?

Some of my friends you like to borrow my cast iron pans, but I notice they don’t always clean them properly when they’re done. Here’s my advice on how to properly clean cast iron cookware:

Since cast-iron pans can handle heavy-duty cooking, you might have a bit of a mess to clean up when you're done cooking. Here is a step-by-step guide to help ensure you don’t damage your friend’s pan.

Step 1: Clean the pan while it’s still hot. As tempting as it might be to let the pan sit while you enjoy your freshly prepared feast, taking a few minutes to care for your cast iron immediately after you use it will save you a lot of time later. That’s because stuck-on food hardens as it cools.

Step 2: Clean the pan with hot water – and no soap. Hot water will help loosen food that stuck onto the pan. Firmly scrub the pan with your cast-iron scrubber. You may have heard conflicting info about whether it’s okay to use soap. Conventional wisdom says soap strips seasoning from a pan. Some articles floating around the Internet claim that you can, in fact, use a tiny bit of soap and your pan will be okay. I’ve tested both methods and concluded that soap does indeed strip cast iron – even if it’s just a little bit. Steer clear. I mean it.

Step 3: For stuck-on messes, use some salt and a dry towel. The abrasion of the salt helps lift the food away, and working it in with a dry towel, which has lots of surface area, amplifies the elbow grease. If the food still won’t come off, try boiling a little water in the pan.

ℹ️ For more information: https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-clean-a-cast-iron-skillet

[darkwingphoenix]

New @loominggaia Memes, Hot and Fresh!

Get 'em while they HOT!

Skylie tryna make Civ VI playable for her nieces and nephews before any of her siblings die (Those siblings are concerned)

A thing Skylie did once in 7002 for her birthday (It'd be Skylie Teyvat/Unknown God, 1,000, Purple, 6'1", Taurus (My Zodiac), Yes (Saraia), Evangeline, a ton of stuff at the time, banana pudding, tired (Sleepy) and Size 9 shoes)

Trip sometimes

Paimon at times

Skylie coming to Uekoro/Evangeline and her nieces/nephews

Saraia when Cerulea and Rodrig get Murked by Skylie, as they're bleeding out and Skylie's having an emotional crisis

Skylie when Cyana accuses her of being the Unknown God

Saraia when Cobalt tells her he's slowly abolishing slavery

Skylie when Cyangeline's kids try to get her to confess about her cult

Amber as a toddler (She bit Skylie)

Amber when Marghan tries hitting on her

Divines when killed

Cobalt trying to find out how to kill Cerulea and Rodrig with no fault of his own

Skylie and Saraia at a Zareenite fast food joint

Most Evangeline Women vs Skylie

Many words to describe Justinia's rack

Maia as an Adult (Again)

Sai seducing Cobalt (She used Justinia's tips for help)

Skylie vs Alaine (Skylie lost the fight but won the war, as Alaine is now naked)

Many words for Sex around Looming Gaia (And Saraia screaming for no reason)

Cobalt so pissed off at Teal burning Clarity with a cast iron pot he kills her with the same pan out of rage (Clarity is his baby even if she isn't the same species)(Danus is traumatized at the end)

Justinia seducing Cobalt

Amber and Citrine singing a song in Volskapek (Citrine knows the actual lyrics, she's just being a lil shit)

(Both canon and not canon, technically) The FGG after getting paid for escorting Cyangeline to Uekoro

Average Ascendii Warship out at Sea

Saraia being attacked by Evangeline archers (She's been shot at so much she knows the attack patterns by now)(This is actually a League of Legends meme, not Genshin!)

Citrine after all of her clean white clothes came out permanently pink via Kitsu doing transmutation on them as practice

Saraia after meeting Cerno again

Skylie and Citrine, aged 8, dancing at Cyangeline's wedding!(Yes, they only married once Citrine was 8, shuddup)

Several slaves after being tasked with watching Clarity as she takes a nap (She's sleeping with her face in the water, but she's developed her gills so she's fine)

Skylie after meeting up with Saraia in Evangeline Palace (She was wiped out by a building dropped by a light-based siege weapon Saraia was testing out, having Skylie stand under it so she can respawn to break out of the palace while Saraia broke in)

Angeline explaining her bisexuality (Cyana's this motherfucker)

Cyangeline and their kids once Cobalt snaps at their parents after killing Teal over making Clarity burn her hands on a cast iron skillet (They're packing up right before hopping off the wall onto King, who's hidden by the wall)

Qara when fighting Saraia and Skylie in a warehouse in Driza (Her greed indirectly killed her, as she allowed the owner of the warehouse to let his warehouse be super dangerous without inspections and building codes to streamline profits)

Divines when dead, basically (They have unlimited lives)

Tyria, Metzwell, Amber, and Citrine tryna get extra credit at 10 pm (They're already passing, they just want extra credit)

Darshaan, Saraia, Trip and Skylie when they get attacked by Kelvingyard road patrol (Skylie's doing the singing)

Saraia and Skylie announcing their love officially at a Royal Gala in 6069

Skylie pulling up to the Athenaeum to teach some kiddos and hand out Visions

Skylie and Darshaan planning to kill Marghan (Saraia was busy at a paleontological symposium)

Kitsu and Amber scaring some kids in Uekoro (Amber illusioned herself as a skorpius)

Skylie and Cyangeline Kids fleeing from Evangeline Palace before Cerulea pulls up

Skylie defeating Evangeline ogre royal guards via her uber autism

Angeline flirting with Cyana

Maia, Skylie, Darshaan, and Saraia singing (Darshaan is twerking during his lines)(He's third)

Cobalt vs Rodrig in terms of how they view women

Lumine and Maia bonding as queer Evangeline women

Skylie (With toddler Citrine in a box), Saraia, and Darshaan with a random Matuzan corn farmer (Saraia's gonna corn farm DAT AZZ)

The Evangeline royal cousins (The new set with Cerulea's grandkids) on Halloween/its Evangeline equivalent

Maia and Lumine as preteens when they first met Skylie

Saraia to Cerulea

Saraia and Trip on their way to Evangeline Capital (They forgot Darshaan)

The Evangeline royal cousins, Justinia, Skylie, Trip, Thetos (Amber's friend when she met him on a trip to Skylie's pad in Drifter's Hollow) and Danus with kazoos in Evangeline Palace (Paimon started it)

Trip (Daughter of Mr. Ocean and thus technically a royal), Darshaan, Skylie, and Saraia with Iriana and Karenza for the first Royal Gala held in Ascendance (Darshaan is doing drag because he feels like it)

Darshaan and Trip during the Ascendii invasion of Zareen

Every Ascendance military base on the weekends (All of the bullets are blanks)

Lumine, Paimon (Whose voice can get HELLA DEEP when she wants) and Maia doing karaoke)

Maia being an icon

Amber making an illusion of herself

Shouko (My IcySpicy fankid) using both pyro and floemancy (She has a red elf's immunity to burns) with Amber providing illusion clones

Ascendii Soldiers on the road patrol grind (Their helmets look like this)(Ignore the last 5 seconds)

Trip's last 3 braincells

Perfect meme for Justinia

Lumine being given a potion to cure her maleness from Amber (Who already knows curative magic, she just picked up alchemy lmao)

Monsters discussing love

Lumine, Paimon, Kitsu, Citrine, Maia, and Alani hunting down Aether (Lumine's twin brother) for an absurdly long distance

The entire history of the world by Saraia

Skylie vibing through Uekoro Village with Amber/Maui, Citrine, Alani, Kitsu, Maia, Lumine, Paimon, Tyger, Clementino, Rustafi, Angeline, Ellen Joan, Clarity, Justinia, Trip and the Uekoran people being confused af

Skylie doing this song with the Drifter's Hollow villagers, Darshaan and Saraia

Angeline spilling Amber's crush on someone to said crush while Skylie cackles

Trip as a pimp named Slickback

Skylie and Cyana having a normal sisterly bonding sesh

Saraia thinking about the nearly 2,000 years of her life and wishing she could've had a normal life (She's gotten over it, but she still wishes her life didn't happen the way it had)(She's only told Skylie how much she feels about this)

Ascendii Royal Guards Off Duty

More next time! BAI BEETCH

[doggiedyke]

I've been restoring cast iron all day and when I get an old pan clean I like to look up the manufacturer to see how old the pan I'm working on is. The Vollrath No.7 skillet I've been working on is anywhere from 80-100 years old! That's so cool! It's mine now and it's finally receiving some love after sitting with someone's camping gear for the last 15 years. It's been really tough to get all the seasoning off, even sitting in a vinegar bath overnight and scrubbing with steel wool. It was clearly very well used!

[queen-of-deans-booty]

Taxi Driver: Part One

Pairing: Dean Winchester x Female!Reader

Word Count: ~2.5k

Warnings: canon angst and violence

Author’s Note: I do not own anything from Supernatural. All credit goes to their respective owners. Any and all comments on these are appreciated.

After months of training Joanna to use the potty, you open that it sticks this time. She is twenty-nine months old, almost three years! Maryann is now three months old, and she is learning so much already. She is different from Joanna at this age, but you welcome the differences. She's more vocal and isn't afraid to speak her mind whenever she gets scared or when she wants something. Joanna was more calm in that way, but no two kids are alike.

Zeus has been extra careful with Maryann, always being around her, protecting her even if there is nothing to protect her from. He's been such a good addition to the family, that it makes you think you should get another dog.

One problem at a time.

Kevin has asked you and the brothers to come over and help him with something, but he wouldn't say over the phone. Joanna is still training, so you'll go over as soon as she uses the potty. She is in the makeshift living room watching cartoons to help her go. The Bunker doesn't have a living room, so you have to make one yourself even if it isn't conventional.

Sam and Dean are packing the car while you get Maryann ready. She coos and kicks her legs while you get her dressed, and you do so without issue.

"There you go, my angel. All ready to go."

You pick her up and kiss her chubby cheeks, and she giggles at the attention.

"Mama, I went potty," Joanna calls out for you.

She gets up and runs over to you without any pants or her pull up on. You walk over to the portable toilet and look inside to see that she did go pee on her own.

"Good job, baby. Did you wipe?"

"Yes."

"Okay, let's go wash your hands." You take her to the bathroom and let her use the step stool so she can wash her hands. "Whenever you need to go potty, you just tell me you need to go. I will take you, but try not to go in your pull ups, okay?"

"Okay," Joanna grins.

Sam and Dean come back, and you pass Maryann to her father while Sam grabs Joanna. You clean up the portable toilet before heading out to the car. Everyone is already buckled in, so when you get into the backseat, Dean immediately takes off for Kevin.

"Kevin, open up! Kevin!" Dean yells when you all finally arrive. He pounds on the metal door, and Kevin opens it slightly, holding a huge cast-iron skillet. He doesn't look so good like he hasn't been taking care of himself. "Whoa! Whoa. Geez. What's going on? What's with the SOS?"

"It's him."

"It's who?" Sam asks.

Kevin opens the door wider and lets all three of you in. It doesn't smell that great in here, and Kevin seems disoriented and unwell.

"Crowley. He's in my head. Do you know what that means?"

"Kevin, are you okay? If Crowley knew where you were, he'd do a hell of a lot more than mess with your head," you sigh. "Where's Garth?"

"On a case or the dentist. I don't know. I haven't heard from him."

"Okay, well, what did you want to tell us that you couldn't say on the phone? Would you put the frying pan down, please?" Dean sighs.

"I translated the second trial from the tablet," Kevin says, placing the skillet on the stove.

"Are you serious? That's good!"

"If Crowley's in my head, he knows."

"Okay, he's definitely not in your head. It's okay. We know you're distressed. Just stay with us, alright? What's the second trial?"

"An innocent soul has to be rescued from Hell and delivered unto Heaven."

"Rescue a soul from Hell? Like actually go to Hell? How do you get a soul unto Heaven? I mean, how do you even get a soul out of Hell?"

"We're gonna need an expert," Dean smirks.

"This isn't going to end well for them," you chuckle. "Stay here, Kevin, we'll get what we need and then come back."

"Fine by me," Kevin shrugs.

You're not really on board with this place, but if you want to complete the second trial, then you need the help of a crossroads demon. Luckily, you don't have to travel far to summon one. Sam and Dean obviously set up a devil's trap so the demon can't escape, and you're hanging out by the car with your kids still inside.

As soon as Sam buries a box into the ground, a demon appears.

"Winchesters," the demon rolls his eyes.

"What happened to the hot chicks?" Dean asks, facing the demon.

"I'm out of here."

The demon tries to leave, but the devil's trap is what's keeping him in place. The demon realizes he is utterly fucked, but he doesn't know it. Dean doesn't want to do this in the middle of the open area, so with some struggle coming from the demon, he is able to transport him to an abandoned garage.

The demon is tied to a chair, Sam and Dean use a devil's trap to keep him from going anywhere, your kids stay in the car, and you're sitting on the truck on the Impala.

"I'm not telling you anything." Dean dumps some holy water on him, and the demon yells in pain as his skin sizzles. "Bite me."

"Well, then how about another owie?"

The demon yells in more pain as Dean dumps more holy water on him.

"You know, wouldn't it be a lot easier just to tell us how to enter Hell uninvited," Sam says.

"It's a secret," he sighs.

"We promise we won't tell anyone."

"I can't. It's forbidden, man. They're gonna kill me." Sam gets more holy water, and the demon panics inside. "Alright, look, for a price, y'all can be smuggled across Hell's border."

"By who?"

"Rogue reapers. They got secret ways, in and out, and not just Hell. Everything, heaven included."

"Rogue reapers smuggling people? So, what, they're like hell coyotes?"

"Now kill me. Come on, man. Better death than Crowley," the demon begs.

"First you're gonna tell us... everything," Dean grins.

"No, I can't."

"Would you rather we bring her in?" Dean asks, and the demon looks at you.

You smile at him and wave, using your magic to lightly threaten him by having it mist around your hand.

"I'm much worse," you grin.

"Hell no. I ain't going to be a fool for messing around with the Sapphire Witch."

"Glad to know you've heard of me," you shrug.

After some persuading, the demon gave up the information on who to contact to get into Hell. His name is Ajay, and you know exactly where he likes to hang out. He isn't expecting you, so you hope he is going to be in the place where the demon says he works.

Dean killed the demon so if he is wrong, then you can't go back and ask him.

Ajay likes to pose as a taxi driver for humans, but for people who know who he is, he will take them places where they aren't invited. Dean slowly pulls up to the curb where he is, and since you're right next to him, you feel comfortable leaving your kids in the car.

"Ajay. We need to talk to you for a sec," Dean says.

"You know my name."

"And what you do. We want to do business."

"You three are mortal--flesh and blood."

"Yes, well, we want to get into Hell, and you can help us with that."

"No one wants to get into Hell," he laughs.

"Can you do it?"

"It's possible, but I have special skills. I have overhead. It will be pricey."

"How pricey?"

"You three are resourceful. One day, you will owe me a favor, and I might ask the witch for that."

"You say that like you know us," you scoff.

"Of course I do. You're the Winchesters."

"Have we met before?"

"I am the reaper who took Bobby Singer to Hell."

At his words, your entire world slows down around you. Your heartbeat gets louder in your ears, tears brim your eyes, and your hands start to shake. Your dad has been in Hell this entire time? Your bottom lip trembles, but you try to compose yourself.

"What did you just say?"

"No, we burned his bones. Once we did that, it was over. End of story," Sam shakes his head.

"Not necessarily."

"No, no, no, because, see, Bobby was on the good side of things, and good guys go to the penthouse," Dean says.

"Most of the time. It depends on who you know, and what palms get greased. If you're on the King of Hell's no-fly list, there's no way you can cruise the friendly skies."

"Okay, how much for three tickets down and four back?" you ask.

There's no way in Hell you're going to let your father rot down there for much longer.

"Y/N. Come here." Sam takes you and Dean off to the side while Ajay hangs back, unbothered. "What the hell are you thinking?"

"There's no way I'm letting my dad rot in there. I have to go."

"We've gone over this. I have to do the trials solo."

"This is my dad we're talking about here, Sam," you say emotionally.

"You haven't exactly been up to full speed lately, okay? We got one shot at this. We can't miss."

Sam's right. He has to take this one alone. You don't like it, but you can't stop him.

"You bring my dad back, okay? You bring him home."

"I'm not going to miss. I'll bring him back," Sam says, showing the demon knife he has on him. He walks back to Ajay in determination. "I'm in, just me."

"Follow me."

"Wait, how does this work?" Dean stops the couple.

"Not to fret. He'll be back in exactly twenty-four hours. Return for him then."

Ajay and Sam walk off into some alley, and you have no choice but to trust Sam that he's got this. You look at Dean and then at your watch, quickly setting a timer for twenty-four hours. You assume this is the exact place where Ajay will bring him back, so you know when to get him once time runs out.

"Come on, we should get food for Kevin that's not hotdogs," you sigh.

You get food for yourself and the kids when Dean stops to get some for Kevin. You get back to Kevin's place with a bunch of food in your hands, but Kevin isn't anywhere to be found.

"Kevin? Are you here?" you call out.

Joanna runs inside with her toys, giggling and talking to herself, Maryann coos in your arms, and Dean sets the food on the table.

"Yo, Kev, it's us!"

"Kevin?"

"I believe the closet would be safest," Kevin says from behind you.

"Safe from what?"

"Crowley. He's in my head, Dean, and if he's in my head, he knows where I am! You know, we should move out. We'll find another place."

"Kevin, you need to take a deep breath and calm down. Please, come out," you say gently. Kevin sighs and comes out of the closet. "There you go. Come on."

"Just tell me when this all ends, because that's the only thing I want to hear."

"No, like I told you before, this isn't going to end."

"Dean," you hiss and look at him. "Kevin, it can end. When we close the Gates of Hell, there will be no one after you or your mom. You can go back to college, meet someone, and have the life you wanted. There is an end, you just have to keep your head up right now."

"I'm gonna be in my room. Let me know when there's a good day."

Kevin takes his food and goes back into the closet where he thinks it's safe. Joanna whines when she gets hungry, but you're not in the mood to hear her whine right now.

"Joanna, ask politely about it. You don't whine when you want something. What do you want?"

"I'm hungry, mama."

"Do you want your food?"

"Yes please."

Dean picks her up and sits her at the big table where he gives her food. Maryann has already fed, so she is resting in your arms comfortably. The only thing you can do right now is wait, but you're not going to spend the night in this death trap. There is a motel not far from here, so that's where you're going to spend the night.

Kevin doesn't seem to mind staying here by himself, so when it starts getting dark, you and Dean head over to the motel room to settle in.

Joanna has her toddler bed and Maryann has her crib, and as soon as Maryann is down, she is asleep.

"Mama, I have to go potty," Joanna whimpers.

"Come on." You take her to the toilet and help her onto it since you don't have your potty training toilet with you. "I'll be right outside, okay? You let me know when you're done."

You step outside so you're not watching her. You do keep the door partially open so you can make sure she doesn't fall into the toilet or something like that. When she's done, she hops off the toilet and flushes it, so you take that as your cue to walk back in.

"Good job, baby. We need to wash your hands now."

You pick her up and lean her over the sink since she doesn't have a step stool to help her. When she's done, you wipe her hands on the towel and take her to bed. She can't sleep without a bedtime story, and you know just the one to tell her.

"Your uncle Sammy is going to be a superhero today."

"Really?" her eyes light up.

"He's going to save your grandpa from a really bad place with bad people."

"Who?"

"Demons. You remember how we talked about demons? How they're bad people who hurt others?" She nods without saying anything. "Well, your grandpa is with these bad people, and your uncle is going to save him. He's going to be saved so he can go to Heaven."

"Is Heaven good?"

"Heaven is good. It's where good people go after they die."

"Sammy is a superhero," she grins.

"Sammy is a superhero," you chuckle. "Go to bed, my love. I'll see you in the morning."

You kiss her head and leave the room, only shutting it halfway. You and Dean will take the big beds in the main room, and he's already settled into one. You two face each other, and Dean can see how hard you're trying not to break down.

"How are you doing? I don't want to hear that you're fine," he whispers.

"Then I don't know what to tell you," you sigh.

"Sweetheart, we lost a child. You shouldn't be fine. I'm not fine. I have nightmares about him and the life he'll never get to have. I'm sad that he's gone... are you?"

Of course you're fucking sad. You're destroyed by this loss, but you can't show it. If Joanna or Maryann see you break down, they're going to think that they will need to take care of you. It's what John did to Sam and Dean when Mary died. There is no way you're going to end up like John, so no matter what you do, you can't let your kids see you break down.

"Of course, I'm fucking sad," you sniffle, trying to keep the tears in.

"You don't act like it."

"You don't understand. You should, but you don't. Let's just leave it alone."

"And bottle it down? I'm all for that, but this is one of those things where you can't push it down. It's going to come out one day, and you're not going to like what happens."

"I don't need you lecturing me on grief."

"I'm just saying that this isn't healthy," he sighs.

"I'm fine, Dean."

You turn away from him and let two tears fall onto the pillow. He's right, but you can't seem to find it in yourself to face this.

x

Follow my library blog @aqueenslibrary​​​​​​​ where I reblog all my stories, so you can put notifications on there without the extra stuff :)

[vanilla-cigarillos]

Cleaning Your Cast Iron

Using cast iron is a rite of passage for many in the South, and making sure that you proper clean your pans is critical! Here’s a quick little tutorial from your local Appalachian lady to help keep your cast iron lasting longer.

You want to clean your cast iron skillets as soon as possible after cooking to prevent corrosives (such as water, acidic food, etc.) from damaging the seasoning, which causes foods to stick.

For daily cleaning, there are a couple of options!

Salt

You can use (kosher) salt to remove bits of food from your cast iron pans.

While still warm, pour 1 cup of it into the pan, then use a folded kitchen towel to scrub it clean. Rinse the cast iron pan with hot water to remove the salt, then you can dry it using a clean kitchen towel or place it back over a hot stove top for some quick evaporation.

If Food Isn’t Stuck

If your cast iron skillet is well seasoned and nothing is really stuck to it after cooking, wipe it well with a paper towel.

How To Season Your Cast Iron

Seasoning your cast iron skillet means applying a layer of oil to the metal to create a non-stick surface and to protect the cast iron from corrosives that will cause it to rust.

Re-seasoning your cast iron pan would depend on how often you use it. However, a general safe bet is to do it a few times a year.

Preheat your oven to 450°F

Start by cleaning your cast iron pan thoroughly using warm, soapy water.

Scrub the surface until clean.

Coat the inner and outer surface of your cast iron pan with vegetable oil.

Place the cast iron pan inside the oven in an upside-down position, with a cookie sheet underneath and bake it for about an hour.

After an hour, remove the cast iron pan from the oven and let it cool.

Once it is cool enough to handle, grab a paper towel and rub it across the surface of your cast oil pain. If nothing rubs off, your pan is seasoned. If black residue rubs off, you need to repeat the process.

[fan-art-ic]

Crazy how like. My mom is in a lot of pain and literally groaning from her bedroom. I'm holding an ice pack to my chest on the couch right below the steps, her Husband is a little further away at the table, but Presumably can still hear her. He definitely is aware she feels bad, and he is on his cellular device watching racing videos

Totally bullshit. I got a new ice pack for me and one for my mom, and I went upstairs. I half hoped it would shame him into acting better. I got out the thc cream I got for her months ago and rubbed her back till she wasn't stiff and holding child's pose out of pain. Got her some water, some pain killers, rubbed her neck. She was propped up watching TV and I was feeling a headache coming on, so I went back down.

Sisters boyfriend started watching TV around me, totally fine it's whatever. I end up watching too instead of being on my phone and I'm just holding my ice pack to my chest. I end up texting a long, but singular message to my moms Husband (still watching videos at the table) about how she isn't feeling well and could probably use some tlc from her husband. I mentioned that she was feeling a bit anxious ruining their trip because she feels ill, and that she didn't like the white noise machine he played for her last night. It wasn't something she would have told him, otherwise she wouldn't have told me.

Historically, with my bio father, my mom spent years venting to me about him every day after school when she picked me up. No matter what I said or suggested, nothing changed. She just got more and more fed up, and they equally divorced. Her new Husband has seemed more open and nicer, so I figured I would just give him a tip off because we both care for my mom a lot. I texted him because our house has thin walls and sound carries really easy from down to upstairs.

He sends back a text asking if this was something she told me to pass on or a "personal insight" and then Immediately puts down his phone and begins to do the dishes. Then when I text back personal, I get this:

oh do I come off as having more insight into "your" "wife"? My MOM? And like I said, he was NOT doing any kind of clean up until I said he could go hang out on his phone with the woman he married who is feeling shitty, and Suddenly it's "iF yOu CoUlD hAnDlE sOmE oF tHe ChOrEs I cAn HEAD UP RIGHT NOW" even though he knoooooooows I can't do anything. Then when I remind him that he acts all confused and plays dumb and says shit about going forward once I'm healed up.

And he kept talking out loud even though I said I didn't want the sound to carry. And someone was watching TV right there, texting is literally logical!

And then after he's cleaned up the whole kitchen (NICER THAN HE "USUALLY" [I SAY THAT SARCASTICALLY] DOES. WHICH MAKES ONE THINK) he sits back down at the table to watch videos! on his phone! and he quite literally did that for a good ten 15 minutes before announcing he was going up. Told him goodnight hoping I don't see his joker face again today

AND he washed my sisters cast iron skillet. With soapy water. AFTER, only earlier this YEAR, pitting my mom's cast iron pan in the dishwasher.

[softquietsteadylove]

We need another thenamesh zombie AU prompt!:D some action where both of them impress each other with their skills killing zombies but they also notice how well they fight together

Gil clipped his backpack closed and settled it on his back. Neither he nor Thena had spoken a word in...well, it was a long time for him.

Thena was really nice; not just anyone would have let him join them in their attempt to leave the safety of the mall and hit the road. Not just anyone would have let him live after he'd stumbled into their trap. She'd even let him stay the night as she packed up and prepared for the trip.

She was really nice, she just wasn't a talker.

Gil was--always had been. But he was trying to resist the urge to crack the occasional joke here or there. He didn't think she would appreciate it.

The first time they'd met she had told him 'no funny business' if she let him out of her trap. He had asked: "what about semi-formal business?'. He still didn't know if she had laughed at that or not, but he liked to imagine she did.

"Ready?" she asked, pausing over his shoulder with her own bag of supplies packed. She had two...machetes? Maybe they were just long knives--he really didn't have the knowledge about weapons necessary to identify them. But she seemed plenty capable with them.

"Ready," he smiled, standing to join her. He gripped the handle of his cast iron skillet in his hand. "How long has it been for you?"

"Hm?" she looked at him.

"Since you've been out in it?" Gil asked quietly. He kept an eye on her, trying to see if there was any indication that she was nervous about it or scared in any way. Not that he would expect that from the stoic woman beside him. "I'm a little nervous."

Thena looked up at him, her brows raising fractionally in surprise.

Gil shrugged, gripping his skillet close. "I guess I'm not much of a fighter."

Thena turned her head to inspect him. Her eyes were sharp and critical, and he just realised they were a really pretty green colour.

"Okay," Gil blew out a breath as they arrived at the outer door leading to the parking lot. They were still close to the edge of town, and maybe things wouldn't be too bad.

Thena settled her shoulders, twirling the blades in her hands. He supposed that made sense for that to be her psych up routine. She wasn't a talk-to-herself kind of woman.

"Just come out swinging behind me."

She was a force of nature--like a Goddess of War. Gil watched as Thena led the charge, taking down zombies left and right as soon as she was in the open air. She used those long knives like a pro.

Gil followed, not wanting to be completely left in the dust. But man, she was incredible. He had never really seen her in action, but he could see why she had been perfectly fine on her own all this time.

Thena turned to check on him as soon as there was a sign of thinning in the herd. It was an expression of concern for him, which was sweet. But she didn't have to worry.

Gil had his eyes squeezed closed with every hit, but he didn't have to be so worried. Every contact he made with that skillet of his took a zombie's head clean off.

Those muscles weren't just for show.

"Get down!"

Gil didn't know why, but he did it without question. If Thena was telling him to do it, then he would do it. He ducked down holding his arms over his head. After a second, he peeked up, spotting the body of a zombie with one of her knives lodged in it. She had thrown it to cover for him. "Thanks for the--Thena, behind you!"

She turned, holding out the blade of her remaining knife. But the thing had a security vest on, not as fragile and easily deterred as the rest of them. She grunted as it walked against her mindlessly.

"Hold it steady," Gil grunted as he braced himself behind her, at least preventing her from being pushed back further. He reached around her, surprised at how small she seemed now that they were close. "I've got the blade. You hold the handle and we can both get it through him, I bet."

"On three." Thena let Gil's hand move over hers, sliding it out from under it so she could grip the handle properly. "One-"

"Two," Gil inhaled, gripping the handle with her. "Three!"

Both of them turned their heads as they pulled at the handle, Gil's other hand helping to push the blade through the security guard.

"Ha!" Gil laughed, still leaning against her back, still holding the handle of the knife with his hand over hers. "We did it!"

"Shush!"

"Sorry, sorry," Gil rolled his lips closed, looking around to see what he had drawn towards them with his celebration. But they seemed to have broken through the last of those remaining in the area. He smiled at her, whispering this time, "we did it!"

Thena let out the faintest of laughs. But it was definitely a laugh, and she was definitely smiling. She looked down, "thanks for the assist."

Gil cleared his throat, letting go of her hands and stepping away from her again. "Y-You're the expert. You saved me too."

Thena went quiet again as Gil walked back to where he had been, pulling out her other knife and picking up his skillet again. She smiled at him as he handed her weapon back to her, "we make a good team."

He certainly thought so. But he gave her a sheepish smile, brushing off his trusty skillet, "I'm just glad I could lend a hand."

"Don't sell yourself short," she advised, and it was the most words he'd heard her say at once, at this point. "You're good."

Gil blushed, trying to tell himself not to feel flustered by the way she said it. She was just a...travelling companion. A very platonic, very pretty, very dangerous travelling companion.

[holyterrortomboy]

love coming on here to see your polls as usual. dad how do i take care of a cast iron pan?

i'm so glad you asked! whether you want a real answer or not you're getting it 😌

i actually have two cast iron skillets i use and treat differently. one is for meat and savory stuff i don't mind taking on meat seasoning, and one is for not-meat (eg scrambles for my vegetarian friends) and sweets (skillet cookies, dutch babies etc).

WASHING i very very rarely use soap on my savory skillet, i think maybe two or three times in its decade with me, and it was always because i'd fucked up the previuos seasoning or didn't let it get hot enough to be truly non-stick and the mess that was left was impossible to remove without soap. USUALLY though i just run it under hot water and scrub it with my cast iron specific brush.

i have recently started using soap on my non-meat/sweets skillet after every use. this is partially an experiment to see how it does being washed with soap and partially because it IS so mixed use and i don't want say, salt and pepper from scrambled eggs lingering in my chocolate chip pancakes, ya know?

SEASONING this is the same for both skillets. i heat them up on the stove, first cooking surface side down and then i flip them so they're right-side up. this is to make sure they're 100% dry before i put any oil on. i use basic vegetable oil, just enough to coat the entire cooking surface. and then i use a cloth to clean out any excess, like it ends up looking like i didn't put oil in there at all and that's good. if you put too much it'll get gummy. i do this while it's still over super low heat, then i let it sit on the heat for 5ish more minutes before letting it cool. every 10 or so uses i'll season the whole skillet - top, bottom, handle, etc with the same technique.

[traaansfem]

A large sieve, or a colander with medium or small holes for water drainage that you line with a rough cheesecloth to prevent the rice just spilling out both work for this, and those same implements end up being very useful for cooking pasta and draining it if you have a sink in your kitchen (SUPER IMPORTANT. one of my highest priorities in a residence is good access to water in useful spots). This lets you clean rice much faster than swirling it in a bowl or something, particularly as you can run water over it for as long as it would take to fill a bowl of water and remove more aflatoxin or other detritus by simple dint of the mechanical motion of the water and the rice not settling to the bottom of a bowl to soak in dirty water. Moveable sink heads are your friend for this, but they are not strictly necessary- they are just a time saver.

Colanders also work for storing small pans and bowls, as long as you don't put anything narrow enough to fall through the holes in them. Store colanders and similar things in drawers and cupboards below head height if possible, and optimally in pull out drawers- this prevents you from pulling a pan off a shelf and accidentally dropping a pail full of knives on yourself because a visiting relative or new roommate doesn't know how you organize your kitchen and tried straightening.

Anyway, colander and a stainless steel saucepan with wide sides- good for a lot of starches, even rice if you don't have a rice cooker. There are thermal plates with weird alloys to allow you to cook rice on the stovetop but it will not beat a rice cooker. The stainless steel saucepan also works for sauces, some dessert recipes, frying (if you're moving out of a rental soon and you think your landlord could deal with the smell of fried fish, donuts, chicken, and assorted aerosolized oil bits, etc). Cast iron skillets are good for higher heat cooking, but you'll want some way to handle smoke for that, since it will produce some simply due to the temperature differences from stainless. A fan you can mount near your window or some way to ventilate a kitchen is important for some bigger recipes.

Anyway, my kitchen appliance necessities list is:

Rice cooker

Sieve that nests in a colander (or the inverse, colander that nests in a sieve- doesn't matter much- don't bother matching brands, sizes are fairly similar across them)

Stainless steel sauce pan with high sides (a good one will be inherited from your parents or someone 20-30 years older than you (age bracket stuff more than anything), after they bought it moving into their first rental in a new city, or something like that. and you can often find those same exact models of pans today- not going to shill anything, but you can often check embossed or engraved metal bits in the handles and track down more of a good type of pan with that.)

Cast iron pan (pick one you can fit in your oven if you have one, or comfortably one your stovetop if not. the smallest ones I see much use out of are 7-ish inches- as long as it fits on a stove, you can get use out of it. these are great for breakfast dishes where you heat eggs or starches, and often high fat proteins.)

Cutlery- Spoons, Knives, Forks, Serrated knives. DO NOT bother buying any that aren't marked dishwasher safe- even if you aren't using one, that is an implication of lower durability and resilience overall.

A fan you can use to clear smoke out of an area FAST (multipurpose for people without my allergies, from what I gather)

1 or 2 Chef knives- generally larger and sharper than cutlery meant for eating. (do not put these in a dishwasher, as the blade will deteriorate.)

Paring knife- a tiny chefs knife, usually has a different tip shape depending on its intended use. (meant for small, less starchy/tough vegetables and fungi by and large.)

2 Cheap cutting boards- you use these until they are marked and scratched enough that they're hard to clean, then you get new ones. mostly for food safety reasons.

A couple food safe prep bowls- glass, non-american pyrex, ceramic, metal, plastic, whatever you can get that will last. my preference is for simple metal, but I've known people who prefer plastic bowls with metal interiors and a rubber base for stability.

Optional but highly recommended

Whetstone or knife sharpener- Will extend the life of chef knives and paring knives significantly, at some point the blade will be back past the fuller- you'll need to get the fuller reground by an actual professional then, unless you've taken up metalworking.

Pressure cooker- Instant pots are actually as useful as the raving maddened hordes on SEO recipe sites say- also great for stock without boiling bones on the stove for six hours.

Cheese/vegetable grater- many are garbage, but sometimes you'll get one that lasts you for 30+ years with no discernible change in sharpness, even if it goes through a dishwasher.

Fish spatula- actually just a really long metal spatula with slots running down the metal section- basically just a stiff spatula but netter for most stovetop cooking, although they are not great for baking.

A little stainless steel chainmail square for cleaning pans- not strictly necessary, but it makes cleaning cast iron pans way faster, as well as cleaning particularly dirty stainless steel pans without nonstick coatings. This is a good tool for cleaning pans with caked on grime, burnt things, and similar stuff- dried or burnt caramel for instance. If something is very stubborn and would shred a sponge to clean, it would be wiser to sue one of these and then go over again with a sponge. I have one of these, and I put it in the dishwasher after use- it is an incredible tool for minimizing time spent scrubbing pans.

Things TO do for cleaning:

Clean the metal inserts of pressure cookers and rice cookers. Put them in a sink and fill partway with warm/hot water, a little dish soap and scrub them with a sponge. good practice in general, but these benefit from this a lot, as it prevents bacterial buildup a lot more effectively than just dishwashing with a mechanical dishwasher- although if the insert is rated for that, it can be good to put it in for a cycle in that afterwards, if the recipe you cooked had you worried about contamination.

Set out a towel or a drying mat for washed utensils and pots/pans, and dry them after you wash everything you can stand to wash at once. If you have chronic fatigue, prioritize the things you'll use the most or the easiest things to clean. This step can be exhausting, and the drying mat saves you some time, and prevents water from pooling on the objects as they rest, before you dry them.

Run water over things before adding soap and scrubbing when you clean them- this saves effort, as sometimes things you think will be a nightmare to clean have a section that is water soluble, and the problem ends up being much smaller than you feared.

Finally, advice on things to NOT do when cleaning these things:

NEVER put something with rivets in a dishwasher. There are quicker ways to crack the surrounding materials via thermal stress, but mostly only with liquid nitrogen. A lot of kitchen knife and stiff spatula attrition is down to this.

Do not put anything with wood in a dishwasher. This will damage the wood and make it dry, brittle, and prone to splintering.

Do NOT reuse a sponge for more than a few days and NEVER use a sponge for more than a week. There is very quickly a point in a sponge's use cycle where it spreads more bacteria than it removes grease, grime, and other forms of debris.

Don't dump things in a sink full of sudsy water. I have seen people slice off fingertips when there were knives in a sink of water that was obscured by soap bubbles, murkyness, or simple water based refraction- this is easily avoided, so please do avoid it.

This is by no means an exhaustive list, but it should have the basics, and it should serve as a good resource for the cleaning stage of cooking and baking. I hope this helps to anyone looking for more info on the original post or clarifications on the matters below.

Dear people living on your own for the first time:

Here’s some advice I wasn’t told from the myriad of posts before that I wish I’d been given before

Wash the OUTSIDE of your pots and pans as well as the cooking surface. I’ve had a few roommates now who have only cleaned the inside and I’ve had to replace a $150 set of cookware twice.

“its only one time, how bad could using metal on nonstick cookware really be?” very bad. don’t do this.

Buy a rice cooker. Buy the middle tier rice cooker. Cheap ones will burn your rice, high tier ones are too expensive. Rice is good and cheap and, really, you don’t actually have to wash it if you don’t care about making gourmet food.

Buy band-aids. You don’t think you need band-ads until you need a band-aid, and by then it’s too late. (if you don’t follow this advice, a paper towel and some tape is an acceptable solution while you go get real bandages and neosporin)

You are on tumblr, which means you probably spend most of your time in one spot on a computer or phone. if this spot doesn’t have a trash can in arm’s reach, put one there.

 I spent 4 years piling trash on my desk in increasingly precarious ways until I had a designated area to put it. Trash cans can and should go anywhere there is a frequent generation of trash, typical locations be damned.

If you live with one or two roommates, discuss placing empty boxes in the back of your fridge and freezer. You probably don’t need all the space that the standard 5-person-family fridge provides, and tupperware will be shoved back there and left to stink up the entire appliance.

Get a wall calendar, put it somewhere communal, and have everyone put their household-relevant schedules on it. Communication is by far the weakest link with roommates (even good ones!) and having something to reference for appointments is always good

[timetraveltasting]

BETTY CROCKER'S PINEAPPLE UPSIDE-DOWN CAKE (1950)

I finally worked up the courage to give baking a dessert another crack in order to complete my next Tasting History dish: Betty Crocker's Pineapple Upside-Down Cake. I figured, if anyone can teach me how to bake a simple dessert after my many baking disasters, it's probably Betty Crocker... even though she didn't exist. She was actually not a real person, but rather an idea: a creation of the Washburn Crosby Company's (later General Mills) marketing department as a relatable household expert who could answer customers' endless baking, cooking, and household questions. A salesman's dream and a beloved friend of 1950s housewives, she hosted radio shows, appeared on TV, published recipes and cookbooks, and answered fanmail. Despite her persona being imaginary, a role played by various women and GM staff, her influence was very real. She made easy-to-follow recipes (using Washburn Crosby/GM products, of course) that made tasty cooking and baking a breeze, often providing a key recipe followed by variations on that recipe. A variation on her key recipe for Upside-Down Cake, this Pineapple Upside-Down Cake Recipe comes from Betty Crocker's Picture Cook Book, published in 1950. I decided to make this recipe because Betty Crocker has never steered me wrong yet (I use her boxed cake mixes, usually!), and my husband and I are big pineapple fans. See Max’s video on how to make the dish here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

There were just a few changes I made from Max's recipe. Firstly, I have no cast iron skillet, and I wasn't about to go hunting for one (I can't really think of other dishes I would use it for), so I just used an enamel pie pan, a bit smaller than the one Max calls for. Because my pan was a bit smaller, I used less pineapple slices. I took a chance on using the same amount of batter as Max despite my smaller pan, but it ended up fine. I chose to omit the pecans completely, as I don't really like them. Instead, I replaced them with cherries, because I absolutely love cherries! I couldn't find the usual maraschino cherries easily at my local supermarkets (are they not common in Germany maybe?), so I used Kaiser cherries. Not sure if this is the ideal substitution, but based on colour and size, they seemed close.

I preheated the oven, melted the butter, then poured it into the bottom of my enamel pan. As directed, I sprinkled in the brown sugar as evenly as possible, then nestled in five pineapple rings in a star shape, putting a Kaiser cherry in each ring. Instead of filling in empty areas with pecans, I just added more cherries. The more the cherrier, I say! Next, I whisked the flour, salt, and baking powder together in a small bowl and set it aside. In a large mixing bowl, I used my electric hand mixer to beat the eggs for 5 minutes (it indeed took this long for them to get that 'lemon-y' colour Max described). I gradually added the sugar, pineapple juice, and vanilla while mixing with the hand mixer, then I swapped for a spatula and folded the flour in, little by little. I gently poured the mixture over the pineapples in the pan, tasted a bit of the batter from the mixing bowl (delicious!), and popped the pan in the oven. I baked it for 35 minutes, and the top had turned a deep golden brown, so I took it out and tested with a toothpick to see if it would come out clean: it did. This would usually signify that the centre is cooked through. Spoiler: not so - but I wouldn't find this out until cutting the cake to serve. I let the cake cool for 10 minutes, then gently turned it upside-down and jiggled it out onto a plate. It came out pretty easily, luckily. Releasing it from the pan exposed the beautiful colours of the brown sugar, yellow pineapples, and red cherries. It looked like some butter (or uncooked batter?) had kind of pooled around the cherry in the centre of the cake, but other than that, I was very proud of how it looked. Proud, until I cut into the cake to serve and discovered it was not fully cooked through...

My experience tasting it:

Since I had already tasted the batter, and it was positively delicious, we decided to go forth and eat the cake, uncooked, mushy centre and all - and we did not regret it! Still hot from the oven, the buttery centre melted in our mouths. The pineapple brought a nice sweet and sour taste, the cake was fluffy and really did taste like pineapple, and the cherries were, well, the cherry on top! We added a little light vanilla custard on top to bring that cold and hot contrast, and they paired wonderfully together. Next time, I might cook the cake a little longer to ensure there are no soggy bits in the middle, but otherwise, I consider this cake a winning recipe. We had it three days in a row for dessert, and it even tasted great served cold. I definitely plan on making it again, and again, and again. And luckily, with Betty Crocker's many variations on this recipe with different fruits, we can even change up the fruit each time to see what our favourites are. The only fruit I can see beating pineapple is peach, but we'll try it out to see. Like Max said, there is a reason Betty Crocker is so well-loved, even if she is not a real person: her recipes are actually wonderful and fool-proof. Well, almost fool-proof! If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Betty Crocker's Pineapple Upside-Down Cake original recipe (1950)

Sourced from Betty Crocker's Picture Cook Book (1950).

Cake Batter: Beat until thick and lemon-colored (5 min.) 2 eggs Gradually beat in… 2/3 cup sugar Beat in all at once… 6 tbsp. juice from fruit 1 tsp. flavoring Sift together and beat in all at once… 1 cup sifted Gold Medal Flour or Softasilk Cake Flour 1/3 tsp. baking powder 1/4 tsp. salt Temperature: 350° (mod. oven) Time: Bake 45 min. Melt 1/3 cup butter in heavy 10” skillet or baking dish. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange drained cooked fruit in attractive pattern on the butter-sugar coating. Make the Cake Batter and pour it over fruit. Bake until wooden pick thrust into center of cake comes out clean. Immediately turn upside-down on serving plate. Do not remove pan for a few minutes. Brown sugar mixture will run down over cake instead of clinging to pan. Serve warm with plain or whipped cream. 

Modern Recipe

Based on Betty Crocker's Picture Cook Book (1950) and Max Miller’s version in his Tasting History video.

Ingredients:

Pineapple Topping

1/3 cup (75 g) butter

1/2 cup (110 g) brown sugar

7 canned pineapple rings

7 maraschino cherries

Pecan halves, about 12

Cake

1 cup (125 g) cake flour or sifted all-purpose flour

1/3 tsp baking powder

1/4 tsp salt

2 eggs

2/3 cup (135 g) sugar

6 tablespoons (90 ml) juice from canned pineapple

1 teaspoon vanilla

Method:

Preheat the oven to 350°F (175°C).

For the pineapple topping: Melt the butter in a 10-inch cast iron skillet, then take it off the heat. Sprinkle the brown sugar evenly in the pan. Arrange the pineapple rings in the pan and add a maraschino cherry in the center of each ring. Fill in the empty spaces between the rings with pecan halves.

For the cake: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, beat the eggs with an electric beater until they are thick and lemon-colored, about 5 minutes.

Gradually add in the sugar and beat until just incorporated, then add the pineapple juice and vanilla and mix them in.

Add the flour mixture 1/3 at a time and mix it in by hand.

Gently pour the batter over the prepared skillet, being careful to not disturb the pattern of the fruit.

Bake for 30 to 35 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool on a wire rack for 10 minutes, then carefully turn it out onto a serving plate, from which you may serve it forth.

[rocacookware]

The Ultimate Guide to Cast Iron Cookware Sets: Benefits, Care, and Choosing the Right One

Cast iron cookware has stood the test of time, remaining a favorite among both amateur and professional chefs. Known for its durability, exceptional heat retention, and versatility, cast iron is a must-have in any kitchen. If you're contemplating adding a cast iron cookware set to your culinary arsenal, this guide will help you understand its benefits, how to properly care for it, and what to look for when choosing the right set for you.

Why Invest in Cast Iron Cookware?

Exceptional Heat Retention and Distribution Cast iron cookware is celebrated for its remarkable heat retention and even distribution. This ensures that once the cookware reaches the desired temperature, it maintains it consistently, which is perfect for searing, frying, and baking. The even heat distribution helps prevent hot spots, leading to uniform cooking results.

Unmatched Durability One of the standout features of cast iron cookware is its durability. With proper care, cast iron cookware can last for generations. It is capable of withstanding high temperatures and heavy use without warping or cracking, making it a long-term investment for your kitchen.

Versatility in Cooking Cast iron cookware is incredibly versatile. It can be used on a variety of heat sources, including gas, electric, and induction stoves. Additionally, many cast iron pieces are oven-safe and can even be used over an open flame or on a grill. This versatility makes cast iron a great choice for everything from stovetop recipes to oven-baked dishes.

Natural Non-Stick Properties When seasoned properly, cast iron cookware develops a natural non-stick surface. Seasoning involves applying a thin layer of oil and heating it to create a polymerized coating. This coating prevents food from sticking and enhances the flavor of your dishes over time.

How to Care for Your Cast Iron Cookware

To maintain the performance and longevity of your cast iron cookware, follow these care tips:

Seasoning Regular seasoning is crucial for maintaining the non-stick surface of your cast iron cookware. After each use, clean the cookware and apply a thin layer of oil to the surface. Heat it to ensure the oil bonds to the cookware, forming a protective layer.

Cleaning Avoid using harsh detergents or abrasive scrubbers, as these can damage the seasoning. Instead, clean your cast iron cookware with hot water and a non-abrasive brush or sponge. For stubborn residue, a paste made of coarse salt and water can help scrub the surface effectively.

Drying and Oiling To prevent rust, thoroughly dry your cast iron cookware after washing. You can place it on low heat on the stovetop to evaporate any remaining moisture. Once dry, apply a thin layer of oil to protect the seasoning and keep the cookware in good condition.

Storage Store your cast iron cookware in a dry place to avoid rusting. If stacking multiple pieces, use a paper towel between them to absorb any residual moisture and prevent scratching.

Choosing the Right Cast Iron Cookware Set

When selecting a cast iron cookware set, consider the following factors:

Type of Cookware Determine which types of cookware you need. Common pieces include skillets, Dutch ovens, and griddles. Some sets include a variety of pieces to suit different cooking needs, while others may focus on a few essential items.

Pre-Seasoned vs. Enameled Decide whether you prefer pre-seasoned or enameled cast iron. Pre-seasoned cookware requires ongoing seasoning to maintain its non-stick properties, while enameled cookware does not require seasoning and is easier to clean. Enameled cookware often comes in various colors and finishes, offering a stylish touch to your kitchen.

Size and Weight Choose a set that fits your cooking needs and kitchen space. Larger pieces are great for cooking big meals, while smaller pieces are more versatile and easier to handle. Consider the weight of the cookware as well, as heavier pieces can be more challenging to maneuver.

Handle Design Look for cookware with ergonomic handles that provide a comfortable grip. Some pieces feature helper handles for added convenience when lifting or moving heavier items.

Conclusion

A cast iron cookware set is a valuable addition to any kitchen, offering exceptional heat retention, durability, and versatility. By understanding the benefits and proper care techniques, you can ensure that your cast iron cookware remains in excellent condition and continues to enhance your cooking experience. Choose a set that meets your needs, and enjoy the timeless advantages of cast iron cooking for years to come.

[zishtatraditions]

The Many Benefits of Cast Iron Cookware and How to Maintain It | Zishta

In recent years, a resurgence of interest in traditional cooking methods has brought cast iron cookware back into the spotlight. Revered for its durability and versatility, cast iron has been a kitchen staple for centuries. Today, many home cooks and culinary enthusiasts are rediscovering the myriad benefits of using cast iron cookware. In this blog, we'll explore the advantages of cooking with cast iron, offer tips for maintaining these heirloom-quality pieces, and explain how to prevent rust from diminishing their longevity.

The Allure of Traditional Cast Iron Cookware

Cast iron cookware, including skillets, Dutch ovens, Kadai and Pans, has a storied history. Known for its excellent heat retention and even heating, cast iron is ideal for a wide range of cooking techniques, from searing and frying to baking and braising. Here are some key reasons why cast iron is making a comeback:

Superior Heat Retention: Cast iron absorbs and retains heat exceptionally well, making it perfect for dishes that require consistent cooking temperatures.

Versatility: Whether you're browning meat on the stovetop, baking cornbread in the oven, or cooking over an open flame, cast iron can handle it all.

Natural Non-Stick Surface: With proper seasoning, cast iron develops a natural non-stick coating, reducing the need for synthetic non-stick pans that can release harmful chemicals when overheated.

Durability: Built to last, cast-iron cookware can endure decades of use. Many families pass down their cast iron pans through generations, adding a touch of history to every meal.

Iron Fortification: Cooking with cast iron can contribute to your dietary iron intake, as trace amounts of the mineral leach into the food, which can be beneficial, particularly for those with iron deficiencies.

Maintaining Your Cast Iron Cookware

To fully enjoy the benefits of cast iron, it's essential to maintain it properly. Here are some maintenance tips to keep your cookware in top condition:

Seasoning: Seasoning involves coating the cookware with a thin layer of oil and heating it to create a non-stick surface. To season a new or rust-free cast iron pan:

Clean the pan thoroughly with warm, soapy water and dry it completely.

Apply a thin layer of vegetable oil or melted shortening to the entire surface.

Place the pan upside down in an oven preheated to 375°F (190°C). Bake for about an hour, then let it cool in the oven.

Cleaning: After each use, clean your cast iron cookware while it's still warm.

Avoid using soap; instead, scrub with a stiff brush and hot water.

For stubborn food residue, use a paste of coarse salt and water to scrub the surface.

Dry the cookware thoroughly with a towel to prevent moisture from causing rust.

Oiling: After cleaning, apply a light coat of oil to the surface to maintain the seasoning and protect the pan from moisture.

Preventing and Dealing with Rust

Despite its durability, cast iron can rust if not properly cared for. Rust forms when iron reacts with oxygen and moisture. Here's how to prevent and manage rust:

Avoid Prolonged Exposure to Water: Never soak cast iron in water or leave it to air dry. Always dry it immediately after washing.

Store Properly: Store your cast iron cookware in a dry place. If stacking pans, place a paper towel between them to absorb any moisture.

Re-Season Regularly: Frequent use and regular seasoning help maintain the protective layer that prevents rust.

Restore Rusty Pans: If rust does appear, don't worry. You can restore your pan with these steps:

Scrub the rust off with steel wool until the bare metal is visible.

Wash thoroughly with warm, soapy water, and dry completely.

Re-season the pan as you would, like a new one.

Cast iron cookware is more than just a tool in the kitchen; it's a link to culinary traditions and a testament to quality craftsmanship. With its unparalleled heat retention, natural non-stick properties, and longevity, cast iron cookware is a valuable addition to any kitchen. By following the proper maintenance and rust prevention tips, you can ensure that your cast iron pieces remain in excellent condition, ready to create delicious meals for generations to come. So, dust off that old skillet or invest in a new one and enjoy the timeless benefits of cooking with cast iron.

The Craft of Cast Iron Cookware: Traditional vs. Modern Manufacturing

Cast iron cookware, renowned for its durability and versatility, is created through a meticulous process that has evolved over centuries. Understanding how cast-iron cookware is made, both traditionally and with modern techniques, offers insight into the quality and characteristics of these beloved kitchen tools.

Traditional Cast Iron Cookware Manufacturing

1. Sand Moulding:

Pattern Making: Traditional cast iron cookware begins with a wooden or metal pattern of the item to be produced. This pattern is used to create mold.

Mold Creation: The pattern is placed in sand to create a negative impression. The sand is packed tightly around the pattern, which is then removed, leaving a cavity in the shape of the cookware piece.

2. Melting and Pouring:

Iron Melting: Pig iron, and sometimes steel are melted together in a blast furnace at temperatures around 2,800°F (1,538°C).

Pouring the Molten Iron: The molten iron is then carefully poured into the sand molds. The high temperature ensures that the iron flows smoothly into all the details of the mold.

3. Cooling and Breaking the Mold:

Cooling: The filled molds are left to cool and solidify, which can take several hours depending on the size and thickness of the cookware.

Removing the Casting: Once cooled, the sand mold is broken apart to reveal the rough cast iron piece.

4. Finishing:

Grinding and Polishing: The rough edges and surface imperfections are ground off, and the cookware is polished to a smoother finish.

Seasoning: Traditionally, cast iron cookware is seasoned with a layer of oil, which is baked onto the surface to create a non-stick coating and protect the iron from rust.

Modern Machine-Made Cast Iron Cookware

1. Precision and Uniformity:

Computer-Aided Design (CAD): Modern manufacturing often begins with CAD to create precise patterns and molds, ensuring uniformity and consistency across batches.

Automated Molding: Advanced machinery automates the sand molding process, producing molds more quickly and with greater precision than manual methods.

2. Improved Materials and Techniques:

Refined Alloys: Modern cast iron often includes refined alloys and additives to improve durability and heat distribution.

Induction Furnaces: Induction furnaces provide a more controlled melting process, leading to better quality control and consistent material properties.

3. Enhanced Finishing:

Machine Grinding and Polishing: Automated grinding and polishing machines ensure a smoother and more uniform finish.

Pre-Seasoning: Many modern cast-iron cookware pieces are pre-seasoned at the factory using high-temperature ovens and advanced seasoning techniques, making them ready to use right out of the box.

Key Differences Between Traditional and Modern Manufacturing

Craftsmanship vs. Automation:

Traditional: Emphasizes handcrafted techniques, with skilled artisans manually creating patterns, pouring molten iron, and finishing each piece. This results in unique, sometimes slightly varied pieces.

Modern: Utilizes automated processes for increased efficiency and uniformity, producing cookware with consistent quality and appearance.

Material Quality and Control:

Traditional: Relies on the skill of the foundry workers to manage material properties and ensure quality.

Modern: Benefits from advanced material science and quality control, ensuring better consistency in the iron's composition and properties.

Surface Finish:

Traditional: May have a rougher, more rustic finish due to manual grinding and polishing.

Modern: Typically features a smoother, more polished surface thanks to automated finishing processes.

Pre-Seasoning:

Traditional: Often requires the user to season the cookware multiple times before achieving a perfect non-stick surface.

Modern: Frequently comes pre-seasoned with advanced techniques, allowing for immediate use and a reliable non-stick coating.

While the essence of cast iron cookware remains unchanged, the methods of production have evolved significantly. Traditional manufacturing emphasizes artisanal craftsmanship and unique character, while modern techniques offer precision, consistency, and immediate usability. Both methods produce high-quality cookware that, with proper care, can last a lifetime and beyond. Whether you prefer the charm of handcrafted pieces or the convenience of modern pre-seasoned pans, cast iron cookware remains a treasured addition to any kitchen.

[riflebrass]

I need to give my roommate a real come to Jesus talk about my cast iron. The dude never cleans out my skillet after using it. If it's just a grilled cheese or some eggs that didn't stick it's no big deal but if it's fish clean that shit out. I don't want that flavor mixed with my hash browns.

Even worse he'll fuck something up REALLY bad and it sits for a few days because I don't need the skillet right away. By the time I need it shit's so bad I need to take the nuclear option and burn everything including the built up seasoning off with my oven's clean cycle. I just had to do that a couple weeks ago after asshole fucked up some bratwurst. After I re-oiled my pan I found out the range shit the bed. I was stuck with an oiled up pan I couldn't bake the finish onto for 3 days. That's not my roomie's fault but it pissed me off even more. Dude's very emotional. Has a lot of childhood trauma and shit so I try not to hurt feelings, but goddamn no matter how many times I try to get this guy to understand it just goes in one ear and out the other. "Oh I'm too tired to clean this now. I'll do it later." always turns into RB has to do it himself.

roommates of tumblr, stop using metal utensils on your roommates nonstick pans and stop soaking their cast iron pans in soap thank you and god bless