I got a new propane grill to use for takoyaki as a pop up but i am running into multiple issues. Inconsistent heating, batter sticking onto cast iron. feeling pretty defeated about this. any help would be appreciated
by Xlaotian
6 Comments
TofuTheBlackCat
You might also get advice on the cast iron sub. How did u season it? Is your temp too high?
MistakeBorn4413
I’m not an expert for takoyaki making, but cast iron is a very poor heat conductor, so be sure heat it up slowly/gradually to get better heat distribution. Once properly heated, add oil and spread it out thinly with a paper towel or brush. Then finally add the batter.
Also, if this is brand new, you may even need to season it before you even use it. I assume those plates come off; just look up instructions on how to season cast iron pans and follow the process.
JapanesePeso
Put more oil in each hole before cooking. Let it setup more before flipping.
KingHapa
Can you get the takoyaki pans hot enough for your first coating of canola oil to reach smoke point?
If you can please try; Heat up pans until smoke point, Reduce heat to cooking temp, Apply COLD oil, Add takoyaki batter…etc,
I’ve always used this method with non stick pans and cast iron and everything comes off easy
Yourdailyimouto
It’s either you need more heat or the batter is too wet. The ratio needs to be 1 cup of water for every 3 cups of flour. Never let the pan lose any heat. You might want the pan to have direct exposure to the sun if you turned off the gas
Fatherofweedplants
Have you seasoned the cast iron ? I would wash with dawn and re-season until you have a glossy film on it.
6 Comments
You might also get advice on the cast iron sub. How did u season it? Is your temp too high?
I’m not an expert for takoyaki making, but cast iron is a very poor heat conductor, so be sure heat it up slowly/gradually to get better heat distribution. Once properly heated, add oil and spread it out thinly with a paper towel or brush. Then finally add the batter.
Also, if this is brand new, you may even need to season it before you even use it. I assume those plates come off; just look up instructions on how to season cast iron pans and follow the process.
Put more oil in each hole before cooking. Let it setup more before flipping.
Can you get the takoyaki pans hot enough for your first coating of canola oil to reach smoke point?
If you can please try;
Heat up pans until smoke point,
Reduce heat to cooking temp,
Apply COLD oil,
Add takoyaki batter…etc,
I’ve always used this method with non stick pans and cast iron and everything comes off easy
It’s either you need more heat or the batter is too wet. The ratio needs to be 1 cup of water for every 3 cups of flour. Never let the pan lose any heat. You might want the pan to have direct exposure to the sun if you turned off the gas
Have you seasoned the cast iron ? I would wash with dawn and re-season until you have a glossy film on it.