Also check out what reader Eric found on the Le Creuset site. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I fit the handle to the pan and continued to adjust the hole with a hand drill until the wood fit the skillet handle snugly. I bought a silicon handle for this purpose, but when it was left on the skillet it became too hot to handle. Wood contains mostly cellulose which is a polymer, albeit an organic polymer. This Instructable demonstrates how to make a wooden handle for skillets that is still oven safe. A few months ago I won a “Le Crueset” cast iron saute pan, with a wooden handle. https://en.wikipedia.org/wiki/Calipers#Vernier_cal... My concern would be the glue failing at cooking temperature cycles. Thanks for sharing your great idea and presentation. Join the discussion today. This action happens with normal use and produces a very nice seasoning patina. Sounds like the easiest/fastest way to get a cast iron pan nice and seasoned. Originally the handle was snug enough that it didn't need a screw, but after a little use it began to loosen up and I decided to add a screw.The screw will heat up, so a grip avoiding it is necessary. Drill a pilot hole here. If you eat bacon I recommend using the pan to cook your bacon for a few weeks/ months depending on how often you eat bacon. Sand the surfaces of the wood to make an even smooth block. I drilled center, left and right before it drilled out the two small remaining bits of wood. Following in the theme of my last post about cast iron skillets, it is important for me to address a common problem that occurs once you start cooking with cast iron cookware on a regular basis. I had the same worry, but that is all that I had laying around. Reply Read the Seasoning cast iron with wooden handle? Wonderful idea . There shouldn't be any volatile components in the wood as long as it isn't pretreated wood. Even after gas-fired ranges-- and, eventually, electric stoves-- became ubiquitous, cast iron cookware continued to be manufactured in the sizes and with the designations originally established for its use on wood-burning stoves. I would also steer clear of soft wood and use a hard wood, because it has a higher combustion temperature and will last mush longer. I’d bet money that the pan is pre-seasoned. This method not only breaks the fatty acids off their glycerol backbones, it breaks the fatty acids themselves into pieces — pieces which, in the presence of metal and oxygen, rearrange themselves into chains known as polymers. I put it on to cook some sausages, added fat to cook in, and then I got distracted by something, (night shift brain, always makes cooking just that little bit more exciting!) The end result for the pan is that all the tiny pores in the metal get plugged up and the surface becomes slick. I wanted a handle for my cast iron skillets so I didn't always have to use a towel to grip them. This is off topic for this question, but something that you might be able to help me with. Share it with us! But it looks like that’s enameled, like most of what La Creuset sells: http://www.lecreuset.com/heritage-fry-pan-with-wood-handle, “Durable black enamel finish requires no seasoning” Top shelf of the cleaning section in the supermarket. A dial caliper works well for this purpose. http://www.lecreuset.com/heritage-fry-pan-with-wood-handle, http://www.lecreuset.com/heritage-fry-pan-with-wood-handle#sthash.TcwREHUb.dpuf, http://www.debuyer.com/manuels/Entretien%20Tole.pdf. I ask because Le Creuset is obviously a very respectable brand, as such the odds are very good that it’s pre-seasoned and all you need to do is start using it. In fact “just using it” is good advice just generally for cast iron. Alternately, a reader had an interesting suggestion when I last discussed this topic: take the pan to a corner diner and ask them to put it in the deep fryer for 5 minutes or so. Seasoning all has to do with the breakdown of fat molecules. Cast Iron ★This versatile cast iron pan is perfect for many uses at home or on the camping. I might try this. A 1924 Wagner Manufacturing Co. catalog gives these as the bottom diameters of their regular cast iron skillets: Hey Annemarie! Use a router to round out the edges of the handle. I’m reluctant to do that with the wooden handle. Use and time, as you so accurately point out, is the rest of the process… and perhaps the most important part. Over time, the matte black interior enamel of Le Creuset skillets develops a natural patina that is ideal for searing and frying. I just wanted to plug the KnappMade CM Scrubber — perfect for cast iron, woks, glassware, basically anything that isn’t enameled/non-stick. How to Clean Cast Iron Without Ruining the Seasoning, 19 Great Thanksgiving Desserts That Aren't Pie, How to Bake Three Amazing Pies in One Morning, How to Make Thanksgiving for One (or Two), December 2020 Cookbook of the Month: FOOD52 WEBSITE. It’s a stinky, smoky process and one that in my opinion isn’t necessary, except maybe for a wok. Since we have recipes that require putting a nonstick skillet in an oven hotter than that, we wanted a method for protecting the handle in ovens running up to 450 degrees. Wouldn't the wood eventually bake into charcoal. discussion from the Chowhound Cookware, Cast Iron food community. I also (at De Buyer’s suggestion) try to avoid scrubbing it with soap and just use a soft brush and super hot water – when nothing sticks, this seems to do the job nicely. And I'm not trying to be a jerk (I just like to be accurate), but those are dial calipers. Cut a screw to the right length if necessary. Patti LaBelle's sweet potato pie @ Walmart? I love the “take it to a diner” suggestion. On cannot achieve instant gratification in the pan seasoning process. Thanks again. A few months ago I won a “Le Crueset” cast iron saute pan, with a wooden handle. p.s. I'll see if it holds up. The rope was also not oven safe and contained a polymer. We tried simply wrapping the handle with a double layer of aluminum foil, but in a 450-degree oven this bought us only a few extra minutes before the handle exceeded 350 degrees. very beautiful! If you’ve ever spent hours trying to scour blackened drips of burnt fat off the exterior of a sauté pan, you’re familiar with the stuff. Let me know if you try it. Done. To create a polymer film on the inside of a pan you need oil (because less saturated fats make harder polymers) and a temperature of 500 degrees or more. THERE you go. You find it on the outside of pans and on cooktop surfaces because that’s where the big heat is. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Though I wouldn’t recommend that as a technique, that should have done the trick, Annemarie! Not important, other than vernier calipers are pretty cool. Add a screw to the hole to fasten the handle in place. “Remove all packaging and labels. If I feel worried about germs, I tend to put it back on the hot plate, add a little oil and heat to smoking – I hope that kills everything (no tummy bugs so far!) I then used a hand drill to manually smooth out the inside of the rough hole.
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