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Joined 2 years ago
cake
Cake day: June 16th, 2023

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  • It’s great. One thing I did, that I recommend (I’ve made this same recipe around 3 times now) is using fresh compressed baker’s yeast instead of instant. I just prefer it more, and that shit rises like crazy.

    The conversion is 1 tsp of instant yeast = 8.5g of fresh compressed yeast.

    I think it tastes and smells better, and it rises much faster. (really makes the 24 hour wait for the dough worth it, otherwise I sometimes go even a bit longer than 24 when I use instant yeast) (depends on your fridge temperature, of course - mine was at 4 degrees Celsius)


  • Derin@lemmy.beru.coOPtoCast Iron@lemmy.worldCast Iron Pan Pizza
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    1 year ago

    Mine is completely non stick at this point, just ran a spatula around the rim and the whole thing popped out.

    My recommendation is to do 3 coats in an oven, before you start cooking. When cooking, your first initial meals should be fat heavy (think bacon, steak, maybe even a shallow fry like a schnitzel).

    And, until the seasoning layer is strong, reseason on the stove top each time after cooking.

    I personally recommend this video, which I think is the most insightful. My biggest mistake early on was seasoning with too much oil, which would leave a sticky residue behind.

    You know your seasoning is there when you can fry an egg (in butter or oil) with no stickage.

    Edit: Also, I should add that I’ve had this pan for around 5 years, so it’s got some great layers built up. Nothing is better than just cooking with the pan for a long period of time.