what is the best way to season this press?
1030849
If it is new wash good in hot water with dish detergent and dry good coat it good top and bottom, with cooking oil I use cranola Put in a 300 degree oven for 1 1/2 hrs let cool and it is seasoned. I have this press works great in a 10 inch cast iron skillet [Note on cleaning real dirty cast iron skillets with alot of crud on the outside throw them in a good hot fireplace for a couple hours or until it is burnt clean, buff with a wire wheel on a grinder till bright and clean. follow the above instructions.] Good luck
1030850
Use lard or pork grease if you can. Coat the platter and put in an oven on medium heat for a couple hours. May need to do more than once
1030851
I'm not sure but ours did not need any special seasoning other than to of course clean it well at first, then hot water rinse it and wipe down with paper towels. We don't try to remove ALL the bacon grease other than what hot tap water removes. Don't use soap after the first cleaning unless it gets dirty some other way than using it to cook with. We still like and use ours!
1030852
I would respectfully submit that you should NEVER use soap on cast iron. Just wipe it as clean as you can with a paper towel. Keep it lightly oiled. Soap will compromise the seasoning of the cast iron.
1030853
I just used the press to cook bacon, wash with soap and water with a soft cloth....don't scrub it. over time it will continue to season slowly.....dry on stove top then spray with pam or season with lard....
433529
Wash lightly with soap & sponge when still hot. You dont want to scrub too much to keep it seasoned (or reseason it).If you get rust, scrub with steel wool, rinse, dry thoroughly, then oil and begin re-seasoning.
2138864
I'm no tortilla expert, and i'm looking for a new press as my aluminum one is a joke i have to use a rolling pin , but honest the best thing i've found is mix very warm to hot not boiling water with a pinch of salt and add this to the masa flour. Then knead and let it rest. The longer your masa sits the better it gets. If i try to make a tortilla just after mixing they crack while cooking. Just give it thirty minutes to an hour, then go back it should work out well. Good luck!
1798782
I use a stainless steel chain link scrub and hot water only. Works beautifully! The first year I season with shortening after use (scrub with chain link, put in warm oven to dry, season and put back in warm oven). I did this seasoning routine for almost 1 year and never did it again. It's 3 yrs old now and priceless. Each time you use it it gets better. I use it for all dishes that calls for a Dutch oven or large pot, not just stir fry. And let me tell you it makes a killer paella!
1952064
Carole, another trick is to rub the fatty edge of the meat along the *hot* grates. You could also spray with Pam *before* heating it.
1535392
http://www.nytimes.com/2005/02/09/dining/09wbox.html?_r=0Here's an article on how to season a wok.
979401
Season the same way you would for cast iron. I do thin layer Crisco & bake upside down 450 for one hour x2.
2128636
To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
19097
Nothing cooking wise when it comes to texture etc. The iron press in my opinon is easier. Just pour in mixture and wait for it to cook on its own. These for sure come out nice and thick!
2031317
I have the same problem but not all the time. Depends on the meat and the temperature of the meat. I spray a little PAM before each pressing and that helps a lot.
1957023
Your going to have to re-season/blacken it. Fill it with oil, preferably animal fat, and put it in a 500 degree oven for about three hours or over a fire pit.
1227191
Sorry for the delayed response. You already know they're paper, but I want to share a tip. Instead of filling the press with water and have the first part dribble out weak or turn it upside down and mix it then add the filter and bottom piece after like some suggest, I've found that just by adding a little water and making it like a paste, then adding the rest of the water keeps it from trickling out sooner than those of us who like strong coffee would like.
165209
To season the pan use a good vegetable oil and table salt. Oil the cooking surface of the pan well, put enough salt on the oil that you can see the salt easily. Then place the pan in an oven, turn on the oven,heat to approximately 400 degrees for an hour, turn off the oven and when cool remove the pan and rub well with burlap or any good rough cloth and rinse the pan clean. There are other seasoning methods but I have found this to work the best for me.
1750141
On some presses you may need to change the ram. If your press doesn't have the priming ram then buy the $40 kit
437767
You have to weigh the beans, then push the appropriate button to match that weight. Then figure out what program and profile you want. It takes a few roasts to figure out exactly what you need, but may change depending on the type of bean. And then you want to stay near, set your timer and listen for cracks...knowing you might want to stop a bit short of your desired roast as it will keep cooking a bit during cool down. Then when cooled, use a hand vac to vacuum up the chaff. I do 5 roasts and then do a cleaning cycle as recommended....just push the 1/4 lb button, then the start button. After the cleaning cycle I use a generic Magic Eraser sponge to wipe the surface of the inside of the machine to get the remaining oils off. The manual and website may suggest something else, but this works for me. That's it! Oh yeah, and once every six months, take out the screws off the plate and clean the fan underneath. It's just a computer case fan, so pretty easy to do with canned air.
465424
Boil water in it (the lacquer should turn a white-ish color when it's ready), scrub the lacquer out, then season the wok.
310374
Wash it in warm soapy water. Heat the pan, but nowhere as hot as you would cast iron. Oil it to season. Let it cool. Start using it. I have read, aerosol cooking sprays have something in the propellent that shortens the life of the non-stick coating. I use a pump sprayer also purchased on Amazon.