- Joined
- Jan 19, 2013
- Messages
- 9,470
As I waltz through mid life approaching half a century, recent events have cause me to pause and seriously have a think.
One area of concern, high carb, sugar and caffeine intake.
Last week as a rice replacement I charred some asparagus in a rather hot frying pan with olive oil!
Apparently I did more harm than good releasing dangerous carcinogenic smoke and residue! Olive oil has a low smoke point.
So Mrs Rudd has bought me a cast iron skillet so I can grill/char things correctly.
Little did I know, cast iron needs seasoning. It’s a science!
Pan Oiled and buffed with grape seed oil (high smoke point), 150 degrees for 10 min, wiped off drips, now in for an hour at 200 degrees.
This can he done up to four times to get that non stick surface.
barebonesliving.com
One area of concern, high carb, sugar and caffeine intake.
Last week as a rice replacement I charred some asparagus in a rather hot frying pan with olive oil!
Apparently I did more harm than good releasing dangerous carcinogenic smoke and residue! Olive oil has a low smoke point.
So Mrs Rudd has bought me a cast iron skillet so I can grill/char things correctly.
Little did I know, cast iron needs seasoning. It’s a science!
Pan Oiled and buffed with grape seed oil (high smoke point), 150 degrees for 10 min, wiped off drips, now in for an hour at 200 degrees.
This can he done up to four times to get that non stick surface.
Cleaning and Seasoning Your Cast Iron
The process of forging Barebones cast iron is slow and thoughtful. Each piece is created with meticulous artistry and craftsmanship, and then pre-seasoned with natural, organic oils before being shipped. By leaving the surface ever so raw and rugged, the oils are better absorbed, providing an...
barebonesliving.com
