Timeline for Is a black coating dangerous when cooking on cast iron?
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
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| May 20, 2018 at 18:46 | answer | added | Griffin | timeline score: 1 | |
| Sep 22, 2016 at 16:41 | answer | added | Charlie M | timeline score: 2 | |
| Oct 7, 2013 at 1:38 | vote | accept | CommunityBot | ||
| Oct 7, 2013 at 1:14 | comment | added | Aaronut | I don't know what gristle could possibly have to do with "black stuff" or cast iron in general. It would help if you could explain your logic. | |
| Oct 7, 2013 at 1:13 | history | edited | Aaronut | CC BY-SA 3.0 |
deleted 5 characters in body; edited title
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| Oct 6, 2013 at 23:59 | answer | added | Susan T. | timeline score: 1 | |
| Oct 6, 2013 at 23:52 | history | tweeted | twitter.com/#!/StackCooking/status/387002535233724416 | ||
| Oct 6, 2013 at 22:19 | comment | added | Jolenealaska♦ | Look at this one too. cooking.stackexchange.com/questions/7165/… Are you seeing any evidence of the seasoning of your pan being scraped up? How about evidence beyond the "black stuff" of your food burning? It's either one or the other. A well seasoned cast iron pan is a beautiful thing, if the seasoning of your pan isn't ideal, it's worth the effort to improve it. The best way to go about seasoning/reseasoning is the subject of much debate on this site, but I definitely recommend cleaning first with steel wool if you decide that reseasoning is necessary. | |
| Oct 6, 2013 at 22:03 | comment | added | Cascabel♦ | Does this answer your question? cooking.stackexchange.com/questions/36097/… | |
| Oct 6, 2013 at 21:21 | answer | added | Cascabel♦ | timeline score: 7 | |
| Oct 6, 2013 at 21:09 | comment | added | Cascabel♦ | Do you mean gristle? That's cartilage in meat, the tough stuff you can't really eat. | |
| Oct 6, 2013 at 20:16 | history | asked | user17188 | CC BY-SA 3.0 |