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Flynnster
01-18-2012, 12:36 AM
Well after seeing a thread on another forum about cast iron, I went out to target and picked up a 12 in skillet by Lodge. Only cost me about $20. In the past I had always assumed cast iron was terrible and everything stuck to it. But after this week using mine I am in love! I can even cook fried eggs on the thing! Also, it makes a mean steak.

Anyone else use cat iron? If so what kinds of things do you like to cook in it?

crazyirishman
01-18-2012, 01:10 AM
Anyone else use cat iron?

I didn't know they made that specific club. Do you use that to chip the cat out of the litter box?

In all seriousness, cast iron is fantastic. My dad is a hobbyist that restores junk cast iron cookware and he has made some fantastic buys (and, by association, some excellent breakfasts)

sevans105
01-18-2012, 01:31 AM
I love cast iron....not so fond of cat iron.....the little hairs get stuck in my food.

I do a lot of sous vide cooking and use the cast iron to create that lovely sear. Just did that with a pork butt this evening. Sooooooo tasty.

sevans105
01-18-2012, 01:33 AM
I love cast iron....not so fond of cat iron.....the little hairs get stuck in my food.

I do a lot of sous vide cooking and use the cast iron to create that lovely sear. Just did that with a pork loin this evening. Sooooooo tasty.

Smokin Gator
01-18-2012, 05:37 AM
I love cooking on/in cast iron. I have three cast iron skillets in the kitchen that are used constantly. My favorite piece though is a cast iron wok that never get put away. It lives on the top of the stove.

SvilleKid
01-18-2012, 06:59 AM
I've got cast iron skillets from both my grandmothers that are used on an almost daily basis. I have half a dozen corn bread pans, from round pie slices, to muffin to stick that I use for all my corn bread needs. I have four sizes of Dutch ovens (kind with legs and raised rim top that I use for a multitude of outdoor cooking. I've rescued at least a dozen skillets and cornbread pans and refurbished, and have given most away to my children. It's the original non-stick surface if seasoned and maintained correctly, and we use it for at least 50% of our cooking (Stainless steel used for most of remainder. I think the only pieces I have that I purchased new were three of the Dutch ovens. The remainder were all inherited or rescued from many sources.

Fordman4ever
01-18-2012, 07:13 AM
I have 2 cast iron skillets that I use for everything from frying bacon to making cornbread and everything in between. I was at Tractor Supply Co. the other day and they had a dutch oven/skillet combo set on sale for $13. I'm probably gonna go pick that up some time this week. I'll probably use the dutch oven in my smoker.

McSmokey
01-18-2012, 07:14 AM
I cook all meat and some of my veggie sautes in/on cast iron it's the only way to go.

Subvet642
01-18-2012, 07:30 AM
Cast iron is awesome, I use mine as often as possible.

cricky101
01-18-2012, 08:39 AM
I got one for Christmas and have used it a couple times since and really like it.

tsolomon
01-18-2012, 09:30 AM
Purchased a 12" cast iron skillet from Katom last year with deep side and a glass lid and we cook everything in it. Bought the 14" cast iron wok this year and we are enjoying a lot of stir frys. :D

mosesbotbol
01-18-2012, 10:00 AM
I have a few Le Creuset cast iron pots and pans. Great for low temp braising or high heat steaks. If it is bare cast iron, seasoning is important. Don't use soap to clean pan and wipe down pan with Pam or grape seed oil before putting away.

Flynnster
01-18-2012, 10:09 AM
Wow, I never knew how many people used cast iron! MY roommates are making fun of me for using it every day almost since I got it, but I'll be darned if I cant cook everything in it!

Chainsaw13
01-18-2012, 10:10 AM
I haven't had much luck with cast iron pans, but then I've never bought the seasoned ones. I do however love using my Lodge cast iron dutch ovens. Mmm, I can taste braised lamb shanks right now.

mosesbotbol
01-18-2012, 11:40 AM
Wow, I never knew how many people used cast iron! MY roommates are making fun of me for using it every day almost since I got it, but I'll be darned if I cant cook everything in it!

Should be the other way around... What the f do they know? It's great for many things, but does not respond good to sudden heat changes and is not the best for cooking liquids unless it's enamalized.

Remember to just wipe off or use as little water as possible to clean. Heat and scrape off works well and then just oil it.

SvilleKid
01-18-2012, 01:41 PM
Should be the other way around... What the f do they know? It's great for many things, but does not respond good to sudden heat changes and is not the best for cooking liquids unless it's enamalized.

Remember to just wipe off or use as little water as possible to clean. Heat and scrape off works well and then just oil it.

Water in cleaning isn't the issue. Soap is the no-no for cast iron. My typical cleanup is super hot water in pan/pot for 10 minutes or so, then wipe it out with a non-soap dishrag. If my stove is still hot, or if I'm cooking on coals, I add water to the level of whatever was cooked, then set it back on fire/heat to get water hot. Been cleaning this way for 30+ years. Only thing is, you can't put the water in it, and walk away and forget it. One day in water, and you will find yourself re-seasoning in a hurry!

For those interested in learning more, and with great recipes and links, go to the International Dutch Oven Society's site at: www.IDOS.com (http://www.IDOS.com)

I found that site in the 1990's while a scout leader, and doing a lot more dutch oven cooking than I currently do. Haven't looked at it in a couple of years. It appears that it may be a pay site to get to most of the good stuff. That's a shame. But if you are really into Dutch Oven cooking, it is probably well worth the price!

awsmith4
01-18-2012, 01:48 PM
I had two or three good cast iron pieces that we used/use all the time and just acquired a bunch more from my step grandfather. The coolest piece he had though went to my stepdad, a waffle iron similar to this link

http://static.veracart.com/generalarmynavy/item_images/set_1/50/lg.jpg

mosesbotbol
01-18-2012, 01:49 PM
Water in cleaning isn't the issue. Soap is the no-

Only thing is, you can't put the water in it, and walk away and forget it. One day in water, and you will find yourself re-seasoning in a hurry!

That is the issue and excessive water with a sponge I find to take off a little coating, but it's better to just have a good habit of just scrapping with a minimum of water.

I own some DeBuyer Mineral Element pans which are even more sensitive than cast iron to water that rock for cooking meat.

SvilleKid
01-18-2012, 02:36 PM
I had two or three good cast iron pieces that we used/use all the time and just acquired a bunch more from my step grandfather. The coolest piece he had though went to my stepdad, a waffle iron similar to this link

http://static.veracart.com/generalarmynavy/item_images/set_1/50/lg.jpg

I got one of these probably 20 years ago in a local antique shop, and gave it to my mother for decoration. It will come back to me when passes away. The one I got has a frame around it that allows the pan to readily flip, but it also takes the cooking surface well above the usable range for a modern heating element. I figure it must have been made for old wood stoves, or maybe for open coal cooking, as I can see no way to effectively get heat to it in it's current configuration. As far as I know, my mom has never used it.

Just out of curiosity, Eric.... You ever see that waffle iron in use?

mosesbotbol
01-18-2012, 02:40 PM
There's always cast iron pans or enamel cast iron (le creuset) on craigslist for much cheaper than new. These pans last lifetimes, so no worries buying used.

Jasonw560
01-18-2012, 02:49 PM
My FIL uses it. He does a lot of "cowboy cooking"...beans, camp bread, stews, etc. Has a fire ring in the back yard.

He wouldn't use anything else.

awsmith4
01-18-2012, 02:58 PM
I got one of these probably 20 years ago in a local antique shop, and gave it to my mother for decoration. It will come back to me when passes away. The one I got has a frame around it that allows the pan to readily flip, but it also takes the cooking surface well above the usable range for a modern heating element. I figure it must have been made for old wood stoves, or maybe for open coal cooking, as I can see no way to effectively get heat to it in it's current configuration. As far as I know, my mom has never used it.

Just out of curiosity, Eric.... You ever see that waffle iron in use?


Not yet (its Al btw) but its frame allows the cooking surface to lay flat but still allows you to flip the waffle. I don't think Papa had used it in years since his wife passed but my stepdad and I will get around to it sooner or later...if it was at my house I would have by now.

SvilleKid
01-18-2012, 03:01 PM
I picked up a piece a couple of years back that I thought was a different cornbread pan. Someone had sand blasted (or bead blasted?) the majority of the pan, and it had some surface rust due to a lack of oil after the idiot blasted it!

It has 7 cooking "cups" in a circular pattern with one in the middle of the six. Only, the "cups" were round on the bottom. And, the name indented into the top near the handle was a strange word, that starts with an "A E" joined into a single letter. AEbleskiver. I thought the name was the manufacturer, but it was the name of the item cooked in the pan. I did some internet searches, and found the name readily. It was for a Danish fruit tort (most often time apple - the name interpreted to "apple slices"). The idea was that the batter was put in the hot cup, it was allowed to set for a little bit for the bottom half to crust over, then a fork is used to rotate the batter ninety degrees, allowing uncooked batter to spill oven into the cup area, giving a tort that was now crusted over on 3/4 of it's surface. Filling was then added in the middle, and the tort was rotated the final 90 degrees, letting the remaining batter spill into the cup, and giving you a round tort with fruit in the middle, a little bit smaller than a baseball. There were many recipes available on the web.

I cooked cornbread in it a couple of times, but never did the rotation thing, as it was just too much trouble at the time. I still have it tucked away, and will probably give it a try for it's true intended use one day when I have nothing else to do. In the meantime, I cook cornbread in it several times a year, just to get the surface back to a slickness that will actually allow a rotation attempt.

This is pretty much the type I have:

http://lh3.googleusercontent.com/public/mFt4UyBh-y6vqvqX_vHKCgtOH5wDJHXmnVz3BVtPfsfgMTVeBLOHMohfZMZ wzYbg7jqXYWdvj6j47zBEYzHdOVBDU0VkkrKP9Snj9Kts201Y5 0hPi7mXUBIkkYxuzntdsT-iLYQ8Oe3kfq5veRBd1BClRhTTGrP4QuxGrg

It appeared to be an older design than this, but I have no idea of the actual age.

SvilleKid
01-18-2012, 03:08 PM
Not yet (its Al btw) but its frame allows the cooking surface to lay flat but still allows you to flip the waffle. I don't think Papa had used it in years since his wife passed but my stepdad and I will get around to it sooner or later...if it was at my house I would have by now.

Good luck with getting it back, AL!! Sorry about the name. I even checked to make sure I have it right, then was distracted by a commercial about a show with Eric Roberts, and my mind went totally "old guy" on me! Dammit!

I actually plan on getting mine back in the next several months. Mom's already told all us kids that the ones who gave her stuff will be the ones to get them back when she passes. However, I have one sister who raided mom and dad's house when we moved them out after dad's stroke. And I have no doubt she would do it again if given the chance. So, I'll be laying claim to the waffle pan soon.

RevSmoke
01-18-2012, 03:09 PM
I love my cast iron. But, it doesn't cook well on an electric range.

awsmith4
01-18-2012, 03:12 PM
Good luck with getting it back, AL!! Sorry about the name. I even checked to make sure I have it right, then was distracted by a commercial about a show with Eric Roberts, and my mind went totally "old guy" on me! Dammit!

I actually plan on getting mine back in the next several months. Mom's already told all us kids that the ones who gave her stuff will be the ones to get them back when she passes. However, I have one sister who raided mom and dad's house when we moved them out after dad's stroke. And I have no doubt she would do it again if given the chance. So, I'll be laying claim to the waffle pan soon.

My parents are still fairly young (late 50s early 60s) but it will just take one call to mom and ask her if that waffle iron he isn't using is taking up her cabinet space, I play dirty. :D

And don't worry about the name thing Clem ;)

SvilleKid
01-18-2012, 03:20 PM
I love my cast iron. But, it doesn't cook well on an electric range.

Until last year, I used mine on an insert for my Jenn-Aire that had cast iron cooking eyes. It took forever to get a cast iron pan heated, but once it was warm, between the eye and the pan, it would stay hot for a very long time. Was a royal PITA when lower temps were called for, and hard as heck to regulate. I now use them on an insert that has radiant heat coils under the glass, where the heat is almost instantaneous. What a BIG difference! Should have tossed the cast iron eye inserts years ago!

The radiant eyes are still not as good from a heat control point as gas would be, but alas, we don't have gas available where we live (except propane). I'm not a big proponent of cooking with LP. Too finicky in colder weather, and doesn't put out as much BTUs as natural gas.

Maybe one day.....

Fordman4ever
01-18-2012, 03:37 PM
I use salt to clean my pans. just pour some salt in the pan to use as an abrasive and rub it around with a dry cloth. don't even have to rinse it out. Then I just put some oil in it and throw it under the stove.

SvilleKid
01-18-2012, 03:54 PM
:D

And don't worry about the name thing Clem ;)

That's Mr. Kadiddlehopper, please! At least that's how I feel half the time!:D:r

SvilleKid
01-18-2012, 04:07 PM
There's always cast iron pans or enamel cast iron (le creuset) on craigslist for much cheaper than new. These pans last lifetimes, so no worries buying used.

Not only do they last forever, unless they have been abused, it is really difficult to permanently damage one! Though I have appraised more than one house where they were being used as dog dishes outside, and were rusted and pitted beyond resurrection!:td

Heck, check around yard sales and flea markets. As long as it's not made in China, but is stamped with a manufacture (especially Lodge, of course), they should be safe to use, and there are deals to be had! I purchased three pans (1 wedge cornbread, 1 stick cornbread and an 8 inch frying pan) from a local flea market (that likes to think they are an antique store!) for a total of $20 last year. Presents for my (then) new DIL. I've picked up several of them free from individuals that have no idea how to use them, and just set them aside as "too hard to use". It's amazing where, and how cheap these can be had used!

mosesbotbol
01-18-2012, 06:19 PM
Bacon is amazing in cast iron.

pnoon
01-18-2012, 06:59 PM
I have a Lodge cast iron dutch oven. Still new and inexperienced with it.
It does make an amazing loaf of bread.
http://www.nytimes.com/2006/11/08/dining/081mrex.html

Flynnster
01-18-2012, 10:01 PM
Sunofa cam home today to my roomemates dirty dishes, including my new skillet. He says "don't worry I washed it really well before I used it"

He used soap, and a metal scrubby thing.

effff

sevans105
01-18-2012, 10:29 PM
http://www.google.com/search?q=ffffffffuuuuuu&tbm=isch&pbx=1&aq=&oq=&aqi=&fkt=&fsdt=&cqt=&rst=&htf=&his=&maction=&site=images&gl=us&client=ms-android-verizon&source=mog&csll=&action=&ltoken=5ff6cfb&biw=360&bih=615&sei=pZsXT52WCYqEsALq7sitAg#i=13

http://www.google.com/search?q=ffffffffuuuuuu&tbm=isch&pbx=1&aq=&oq=&aqi=&fkt=&fsdt=&cqt=&rst=&htf=&his=&maction=&site=images&gl=us&client=ms-android-verizon&source=mog&csll=&action=&ltoken=5ff6cfb&biw=360&bih=615&sei=pZsXT52WCYqEsALq7sitAg#i=13

mosesbotbol
01-19-2012, 06:38 AM
Sunofa cam home today to my roomemates dirty dishes, including my new skillet. He says "don't worry I washed it really well before I used it"

He used soap, and a metal scrubby thing.

effff

Gotta give them a demo on how to clean or "don't use it". -(P

Flynnster
01-19-2012, 10:17 AM
Tell me about it. I reseasond it last night how lodge says to do on their website.

There really is no hope for him though. He brought a lot of kitchen stuff and all of th pans he brought used to be teflon coated, but now are two tone. Silver bottoms with black sides.

awsmith4
01-19-2012, 09:46 PM
Everybody went to bed a bit early, except me so I just finished re-seasoning one of my inherited pans. Came out well, I still have a little one that needs some serious scraping but I couldn't fine any of my metal putty knife/scrappers and steel wool was not getting the job done. Guess I'll work on it this weekend.

Steve
01-19-2012, 10:01 PM
Love my cast iron dutch ovens and skillets.

:banger

Fordman4ever
01-20-2012, 06:17 AM
Everybody went to bed a bit early, except me so I just finished re-seasoning one of my inherited pans. Came out well, I still have a little one that needs some serious scraping but I couldn't fine any of my metal putty knife/scrappers and steel wool was not getting the job done. Guess I'll work on it this weekend.

I've got one like that too. if you heat it up pretty good the flaky stuff comes off a lot easier. Just make sure that if you don't get it all and you want to wait til the next day to finish it put some oil or something in the pan to keep it from rusting up over night.

McSmokey
01-24-2012, 09:14 AM
Water in cleaning isn't the issue. Soap is the no-no for cast iron. My typical cleanup is super hot water in pan/pot for 10 minutes or so, then wipe it out with a non-soap dishrag. If my stove is still hot, or if I'm cooking on coals, I add water to the level of whatever was cooked, then set it back on fire/heat to get water hot. Been cleaning this way for 30+ years. Only thing is, you can't put the water in it, and walk away and forget it. One day in water, and you will find yourself re-seasoning in a hurry!

For those interested in learning more, and with great recipes and links, go to the International Dutch Oven Society's site at: www.IDOS.com (http://www.IDOS.com)

I found that site in the 1990's while a scout leader, and doing a lot more dutch oven cooking than I currently do. Haven't looked at it in a couple of years. It appears that it may be a pay site to get to most of the good stuff. That's a shame. But if you are really into Dutch Oven cooking, it is probably well worth the price!

I recently acquired to cast iron dutch ovens never actually cooked in one so I have some research to do.

blugill
01-25-2012, 03:19 PM
After tax season I plan on getting some cast iron cookware.
It sounds like the best way to go!

OLS
01-26-2012, 11:05 AM
My landlady is always hinting that she wants her metal building organized, but she thinks it's fine to just
dump crap in there and a year later let me organize it, nah, I'll pass....BUT I was in there the other day trying to
wrangle the lawn mower past the latest pile that crashed down from somwhere and there was a milk crate
with about 5 various sized skillets and about 10 Fajita cast iron Fajita serving pans. I snugged a couple of those
and secreted them away to the house before the lot turns into a rusty pile of fused metal. hehe.

OLS
01-26-2012, 11:08 AM
I recently acquired to cast iron dutch ovens never actually cooked in one so I have some research to do.

The boy can spell "Tuscaloosa" But caint spell TWO, lol. ;)
Sorry......hehe....leftovers from football season.

McSmokey
01-26-2012, 11:53 AM
My landlady is always hinting that she wants her metal building organized, but she thinks it's fine to just
dump crap in there and a year later let me organize it, nah, I'll pass....BUT I was in there the other day trying to
wrangle the lawn mower past the latest pile that crashed down from somwhere and there was a milk crate
with about 5 various sized skillets and about 10 Fajita cast iron Fajita serving pans. I snugged a couple of those
and secreted them away to the house before the lot turns into a rusty pile of fused metal. hehe.

Nice Snags! :tu

The boy can spell "Tuscaloosa" But caint spell TWO, lol. ;)
Sorry......hehe....leftovers from football season.

HA HA HA ;)

SvilleKid
01-26-2012, 12:44 PM
I thought I was going to pick up a nice blackened cornbread stick pan this week at a home I was appraising. Garage full of stuff going to Goodwill. Sitting right out on top! I was reaching for it, the owner said it was mine if I wanted it!!! Quickly grabed it, and almost threw it threw the ceiling, it was that much weight difference! Damn cast aluminum! Quietly put it back, thanked the owner, and said I was just looking. Spent too much time trying to make other cast aluminum pans work (unsuccessfully) to even mess with that!!

cricky101
01-26-2012, 01:05 PM
Made a small ribeye last night in my cast iron pan and sliced it thin for steak salads for the girlfriend and I. Heated up the pan, brushed the steak with a little oil on both sides and sprinkled with salt and pepper. Cooked for a few minutes per side until and came out an awesome medium rare with a great crust.

Wharf Rat
01-27-2012, 06:12 PM
Bacon is amazing in cast iron.

and, very good to help with the seasoning!

sevans105
01-27-2012, 06:51 PM
Just seared some fantastic pork chops in my CI skillet. Soooooooo awesome. Brined them in brown sugar, salt, maple syrup red pepper flakes and apple cider vinegar. So tender.

SvilleKid
01-27-2012, 06:55 PM
Just seared some fantastic pork chops in my CI skillet. Soooooooo awesome. Brined them in brown sugar, salt, maple syrup red pepper flakes and apple cider vinegar. So tender.

You can sure get an excellent crust from the cast iron! Always nice on a piece of seared animal flesh!:dr

Scothew
01-29-2012, 09:18 AM
Any links you guys have for seasoning? Ive got two small cast iron skillets and my grandad is giving me two dutch ovens and a flat griddle that he used as a eagle scout leader. Im sure they will all need to be seasoned since its prob been 30 years since use.

SvilleKid
01-29-2012, 01:57 PM
Scott... what condition are they in? are they rusted? or just dirty?

Scothew
01-31-2012, 12:26 AM
theyve been wrapped up in news paper thats now about the color of the background here on CA. At a quick glance, most of the stuff looks to just be dusty and maybe a tad dirty.

SvilleKid
01-31-2012, 02:12 PM
theyve been wrapped up in news paper thats now about the color of the background here on CA. At a quick glance, most of the stuff looks to just be dusty and maybe a tad dirty.

Scott..... If you get close to Birmingham, bring them with you, give them to me for a a week or so, and I'll clean them up and season them!

fxpose
01-31-2012, 04:23 PM
My cast iron hibachi rocks! Makes the best burgers and steaks.

Hondo
01-31-2012, 04:49 PM
I love fooling with cast iron cookware. I have a lot of skillets from a small six inch up to a fourteen inch which I sit on my turkey fryer burner to use.

I have several Lodge skillets, but truthfully as much as I like Lodge these newer skillets can't hold a candle to the old stuff. Take a close look at the cooking surface of a new Lodge and you will find that it's pretty rough. My best performing skillets are old with completely smooth bottoms in them. I like them all though!

I have several dutch ovens too that I cook with on occasion. Something that all of my friends keep insisting I make is dutch oven pizza. It's pretty good but there are a lot of better things to make in a DO in my opinion.

I also have a waffle maker that I just picked up last spring... this thing is great and makes the most perfect waffles that I have ever seen. Never sticks... it just works great on my little camp stove. This one has the high rise that the maker sits in. It's probably five inches or more above the burner to the actual waffle iron. Oh yea, I dated that waffle iron and found that it was made between 1910 and 1922.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=11216&stc=1&d=1328049771

Bigd7400
07-23-2012, 11:29 AM
Cast Iron 12" skillet makes the best pineapple upside down cake you will ever eat. Melt some butter and brown sugar in the bottom, put in your pineapple slices (and cherries if ya want) then pour in batter and bake. Perfecto!

smitty81
07-23-2012, 12:04 PM
Oh yea, I love cast iron cook ware. I have 8" & 12" skillets at home that are always on the stove.

I also have two dutch ovens and a grill pan that I despise.

I just re-seasoned one of my dutch ovens last night and my 8" skillet.

Fordman4ever
07-23-2012, 12:09 PM
I'm about to pick up some CI to use in my smoker for beans and such. I can't wait.

smitty81
07-23-2012, 12:36 PM
I'm about to pick up some CI to use in my smoker for beans and such. I can't wait.

Where you picking that up at, scheels?