Silly question, is a vinegar forced patina food safe?

hornetguy said:
:eek:
you're not using soap when you wash it, are you?
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I do. But I also reapply a thin layer of cooking oil after it's dried off, per the instructions for the skillet. That's been working well for me so far. They do recommend washing (not just 'rinsing') by hand as any other dishes would be done, BTW.
 
Obsessed with Edges said:
I do. But I also reapply a thin layer of cooking oil after it's dried off, per the instructions for the skillet. That's been working well for me so far. They do recommend washing (not just 'rinsing') by hand as any other dishes would be done, BTW.
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If you have a proper seasoned pan you can wash with warm water and soap as long as you aren't using a scouring pad. I've never understood why this is so taboo.
 
I don't have cast iron... (glass stove top) but I have two Lodge carbon steel pans that I use. They season the same way cast iron does. About 80% of the time, I can simply wipe them out with a paper towel after use... occasionally I will have to fill them part way up and let them soak with water. Then I use a bristle brush to remove any stuck food, rinse, then dry on a low burner heat. Once dry, I wipe with cooking oil, and let that heat up long enough to harden it. The smaller pan is for eggs, grilled cheese sandwiches, etc.... the larger pan is mostly for biscuits, or other larger dish items...

The pans are about as non-stick as any pans I've used.

BISCUITS.jpg
 
hornetguy said:
I don't have cast iron... (glass stove top) but I have two Lodge carbon steel pans that I use. They season the same way cast iron does. About 80% of the time, I can simply wipe them out with a paper towel after use... occasionally I will have to fill them part way up and let them soak with water. Then I use a bristle brush to remove any stuck food, rinse, then dry on a low burner heat. Once dry, I wipe with cooking oil, and let that heat up long enough to harden it. The smaller pan is for eggs, grilled cheese sandwiches, etc.... the larger pan is mostly for biscuits, or other larger dish items...

The pans are about as non-stick as any pans I've used.

View attachment 2686111
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Those biscuits look great. :thumbsup:

I've been pretty impressed with the quality of the Lodge skillet I bought. It's the big 12" pan, a seriously heavy beast - almost too big for the sink. It'll be great for prepping full meals in one pan. Yesterday, I also picked up one of their cast iron griddle pans with the ridges for sear marks on burgers, steaks, etc. Looking forward to using that one too.
 
luethge said:
How about cold bluing though ? I’ve always avoided using blued knives on food after reading it was toxic.. can’t remember where I read that. Anyone have any feedback on that matter ?
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Although cold blue liquid is highly toxic, I don’t believe there’s any chance of a cold blued knife causing poisoning.

Bluing solution is just an oxidizer that changes the surface of the steel to form magnetite. The residual solution is rinsed away.

In fact, some pans these days are cold-blued from the factory.
 
Yes it's safe. It's just a reaction from the acid in the vinegar (acetic acid). It's just happening faster than normally happens unless you're cutting up a lot of lemons, limes, oranges, or other very acidic foods.
 
I’ve used vinegar for forced patinas on my own carbon knives, and I’ve always found them food safe. I actually made a curry the other night with natural coconut milk, and my knife with the vinegar patina cut through everything just fine. I’ve read it’s best to let the patina fully set before using the knife with food, but after that, I’ve never had any issues.
 
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