Cooking With Cast Iron

Simon

I can't even remember what got me interested in pans, probably wanting to try cooking more and watching some cooking videos on YouTube, but I kind of started wanting to get a cast-iron skillet specifically so started reading up on them. Hey, if you're going to spend $50 on something you need to study them and create a comparison spreadsheet ... right?

Not only did cast-iron look great for cooking but there are some studies that show risks to Aluminium / Teflon cookware ... not that the WTS was "right" about Aluminium, but Teflon can give off carcinogenic chemicals if overheated (so what if it chips off into your food?). The worse that can happen with cast iron is that you get extra Iron in your diet.

I was pretty decided I'd order a Lodge brand one from Amazon but then I saw some at the local Costco - 2 Italian made skillets for about $38 CAD. Sold!

They were pre-seasoned so when I got home I decided I'd cook myself a nice fried egg sandwich on one of my new pans. Oh dear. Now I had a new skillet with stuck on egg and a sense of disappointment.

I read up some more about seasoning and care for your pans. Turns out a cast-iron pan is a commitment and the first "cooking" can often stick. I felt less bad. Also, the pre-seasoning doesn't mean thorough seasoning.

After cleaning it I went through what ultimately took about 2 days of oiling them and baking to season them both. They got blacker and blacker and smoother and smoother. I used vegetable shortening but next time they need it I'm going to try Flax Seed oil which looks like it gives a harder / smoother coating.

But even so, now when I cook eggs they slide around like it's Teflon coated! A bit of butter, low heat. Salt and pepper seasoning in the pan before flipping and nice over-easy eggs. Mmmmmnn.

Cleaning consists of running it under the hot tap, sprinkling in a little course sea-salt and scrubbing it with a brush before popping it back on the stove to dry thoroughly (important!) and then rubbing it with a little oil and putting it away. No soap required - building up my tasty seasoning baby!

I've tried cooking steaks and they came out great, so good that I've bought some nicer cuts of prime rib that I'll be cooking tonight. The pan just soaks up the heat and gives it off at a much more constant level than Aluminium so it retains the heat when you put the steak in.

I'm also going to try some giant Yorkshire Pudding next and Pizza also looks good to cook in them.

Yes, I'm a convert. I know I sound like an old-lady but I love my new skillets!

But apparently, the new-made cast-iron pans are not the same as the old ones. The surface is rougher and the older ones were sometimes machined to have a smoother finish (which probably costs a lot more). I've seen some people are starting to manufacture those older-style finish ones so I'm going to keep an eye out for those being available.

https://www.kickstarter.com/projects/field-company/the-field-skillet-lighter-smoother-cast-iron

But I can definitely recommend giving cast-iron a go if you haven't already.

Now, who wants eggs?

FadeToBlack

Probably would make a great wedding present... Instructions included...

littlerockguy

I got about 4 or 5 cast iron skillets and wouldn't part with them. I use them for just about everything. If you season them and take care of them properly food will never stick and they will outlast you.

LRG

Xanthippe

I season mine by putting a drop of oil in it, letting it spread as it gets warm and then leaving it on a low heat for about twenty minutes. Mine has an unscrewable wooden handle so you can take it off and put the pan in the over for casseroles etc once the ingredients have been browned on th hob.

OUTLAW

I love cast iron..

Got some stainless steel..

Some non-stick..

I lost my cast iron in the midst of moving...Ahhhhhhh!..

Keep them seasoned and you have a great frying pan..

You can do other things besides cook with them..

Bear in the yard?.....Bang a metal cup on the frying pan..

Cat`s on the kitchen counter? ..

Give-em one upside the head with the frying pan..PONG!..

They`ll never do that again!..

Image result for Knocked out cat

redvip2000

Also use. Have 2 of them, 12 inch and 10 inch pans

Added benefit that they never need replacing like the teflon coated.

Also season mine with oil. For cleaning, if there is burned or dry bits, i put water on the pan and heat it up for 5 min, then let it sit to soften everything up, then easy rinse. Once wet, back on the fire to dry it up for 2 minutes. Done.

eva luna

I love mine too. :-)

The best for a frittata. perfection.

They are passed down in the Family.

Ha, they are a better weapon of mass fear than a lightweight aluminum pan. Meow.

You can find them at garage sales and goodwill sometimes. Usually over cleaned though.

PS , butter is good for you. Trust me.

Simon

Mine has an unscrewable wooden handle so you can take it off and put the pan in the over for casseroles etc once the ingredients have been browned on th hob

Yeah, I need to get one of those silicon handles for mine ... right now I leave a tea-towel over it to stop myself picking it up. Man, those things can retain heat and because they are heavy they press into your hand more so you really feel it.

For cleaning, if there is burned or dry bits, i put water on the pan and heat it up for 5 min, then let it sit to soften everything up, then easy rinse. Once wet, back on the fire to dry it up for 2 minutes. Done.

I'm surprised how easily everything came off, even the high-heat cooked steaks. The course sea-salt really works great, I usually give it a scrub while it's still warm (leave it a bit if it's been cooked hot) but drying is essential - putting it back on the heat evaporates any moisture which is going to be the enemy.

Magnum

I'm interested in living off the grid, simple living, etc., and as a result, have been interested in cast iron cookware. I have a Lodge set but haven't used it yet. Wanted to read up on how to season it, clean it, etc. Sounds like I'm going to like it.

Magwitch

I have an obsession with cast iron pans. The FINEX brand is my absolute favorite.....I can find this brand sometimes at TJ Maxx and/or Marshalls for a good price.

My last move, I had to give up cooking on gas and had to switch to an electric stove....... I hate it. I cannot get the pans the correct temperature ever. Does anyone else have this problem with cast iron and an electric stove?

Cooking With Cast Iron

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