Cast Iron Cookware

[Vince]

OK, a slightly off topic discussion. :grin:
Who among us enjoys cooking on cast iron? It's almost Midnight and I'm seasoning my cast iron skillet. I've found it best to do this chore when everyone else is asleep in the abode. What about you all?
I've come to like cast iron for it's qualities and ability to cook things well over a gas stove. I like it as much as copper bottomed pans. What can I say? I guess I'm just old fashioned in my cooking. Tomorrow I'll bake some bread for my day off.

Vince

 

[DrMike]

I have two cast iron skillets. Seasoning takes place when my wife is gone. In fact, it is time to do the chore once again; I'll do it before the week is out.

 

[D21ALASKA]

They're all I use anymore. I like being able to just scrape them out while they're hot and oil them a bit. I hate doing dishes! Plus they last forever and cook food a lot better than most of the stuff you can buy today.

 

[Hegland]

Great thread!

Two places where cast is invaluable for me are crepes and nice, crispy grilled cheese sandwiches. I also am learning to like ceramic-lined cast.

What procedure do you guys use for seasoning, how often, etc??

 

[DrMike]

What procedure do you guys use for seasoning, how often, etc??

I scour the skilled and/or pan with salt, heating the skillet/pan in a 450 degree oven. When it is clean, I coat the bottom with Crisco. I really prefer lard, but I am not as likely to have it on hand. I let the skillet tell me when it needs seasoning. I would think that bear grease, rendered and kept in the refrigerator would work very well for this chore. My wife is asking me for some bear grease to make salve for her heels (No, not for me--I not her heel!), and another lady has asked for some for making saddle balm. It will be bear season in a few weeks, so I need to see about getting some bear fat this year. When eggs begin to stick when fried, it is time to season again. It is about every nine months or so.

 

[Vince]

Another thought:

Never ever use soap on a cast iron cooking tool.
Wipe it out with a paper towel and that's all you need to do. I like bacon grease or lard for seasoning. If you do have some burnt, stuck on, food bits put a little salt and cold water in the pan to scrub it out. After drying it with a towel place it on the stove and wipe a little olive oil in it.
Once you use soap you have to re-season it again.

 

[DrMike]

Another thought:

Never ever use soap on a cast iron cooking tool.
Wipe it out with a paper towel and that's all you need to do. I like bacon grease or lard for seasoning. If you do have some burnt, stuck on, food bits put a little salt and cold water in the pan to scrub it out. After drying it with a towel place it on the stove and wipe a little olive oil in it.
Once you use soap you have to re-season it again.

Amen! My wife washing my cast iron skillet almost caused us to need marriage counselling. :evil:

 

[Rol_P]

I have a round and square skillet and they are great for sautéing vegetables and frying or broiling venison and elk burgers and breakfast sausage. Generally put a little olive oil in the pan and scrape up the crispy morsels and make gravy..yum yum.... I think the olive oil keeps the skillets pretty well seasoned..

 

[tim629]

i try to clean mine right as i'm done cooking while the pan is still hot:

scrape the pan, pour in some water and use a paper towel to push the debris around, scrape it into the garbage then throw in some oil, wipe out the excess and good to go

 

[longwinters]

I've used cast iron for probably 20 years. Grew up with it too. From dutch ovens to griddles to fry pans. Its all good. I also use the ceramic coated stuff for soups and some stews.

Ever bake bread in a cast dutch oven? Wonderful stuff.

Long

 

[7mmJoe]

My wife just came into the room and found me reading through this thread, this lead to a conversation about hunting and long and short we are going duck hunting together next season, first time hunting for her and first time for ducks with me. On another note, looking for a second 12ga auto, I'm looking at Beretta's A300 in a 26", any thoughts?

 

[sask boy]

Hmmm, marriage counseling does anyone know a good Pastor :shock: Just kidding Mike. My wife does almost all our cooking on cast iron. She makes a crepe that people state is next to none. She always browns our roasts on the cast iron skillet before slow cooking :wink:.

Blessings,
Dan

 

[SJB358]

I do pretty much all my cooking in cast iron at home. Matter of fact, my wife actually asked for cast iron for Christmas and by God, she got everything she wanted. I love cast. Just seems easy to cook with and easy to clean. If I need to clean I use a little water and salt. Seems to clean them up quick. Most of the time I can just scrape them out and they are good to go..

 

[ScreaminEagle]

Everything tastes better on a cast iron skillet! I have a whole set from Lodge.