|
|
Post by berlyn on Mar 16, 2007 9:59:19 GMT -5
It's Fatfutures fault!! She shared the joys of cast iron and now I have a new addiction ;D My mom gave me her 12" and 10" Lodge skillets, they might scratch her "modern" GE profile cooktop. Well, her loss was my gain most certainly ;D
I have cooked and baked in it per Michelle's excellent seasoning instructions. Last night on chat I warmed it while the oven was pre-heating poured a lttle bacon grease in it and made a batch of cornbread for the red beans and rice. MMMMmmm good.
There is no other way to make cornbread other than in a cast iron skillett. The clean up was wiping the pan out. How easy can you get!!
Cast iron and Chambers not only rocks but goes hand in hand!!
|
|
|
|
Post by ahappycamper on Mar 16, 2007 17:51:37 GMT -5
Funny you should mention this but my brother & his wife just got a new stove with a smooth top and they've offered me 3 cast iron pans which they can no longer use for the same reason. I've got to go to Pennsylvania to get them but my sister in law mentioned a few thrift type shops we can do also.
I've been checking ebay for some great old cast iron and some vintage pans & roasters. I'm keeping my eye out for one of those great muffin pans.
Love my cast iron too.
Janice
|
|
|
|
Post by joannesanders on Apr 6, 2007 8:18:20 GMT -5
Aga makes some great cast iron cookware that comes in all sizes and even some colors that might match your Chambers. You can find them at Domain stores because Domain is owned by Aga and Agas and the cookware are sold there.
|
|
|
|
Post by FatFutures on Apr 6, 2007 8:21:39 GMT -5
Joanne, let me be the first to welcome you! Glad you've joined us! Do you have a Chambers or, are you still on the "hunt"
|
|
|
|
Post by scottielass on Apr 6, 2007 8:29:44 GMT -5
If you can take the "Twangy" atmosphere...Check out Cracker Barrell. They have a fairly good selection of cast iron cookware.
|
|
|
|
Post by FatFutures on Apr 6, 2007 8:42:18 GMT -5
Sorry to disagree kiddies... but, that newer stuff just can't compete to older cast iron cookware. The newer stuff is quite heavy and clunky. It is also very rough cast. Most new cast iron has not had the interior milled. So they are grainy and rough... take a bazillion years of seasoning to get them smooth, if ever! Look at this piece:  Even the exterior is quite finely cast.  This pan was made sometime prior to the 1890's. It is amazingly light and smooth as glass on the interior surface. With some creative shopping, you can find older piece at a fraction of the cost of new cast iron. And, have a MUCH better quality pan. |
|
|
|
Post by scottielass on Apr 6, 2007 8:52:37 GMT -5
I agree on the quality of older cast iron, Michelle. Thankfully, I have some pieces that date from my great-grandmother. I just know shipping costs are high because of the weight. I brought up Cracker Barrell as an "if all else fails" option.
|
|
|
|
Post by FatFutures on Apr 6, 2007 8:58:57 GMT -5
Oh, I know Amanda! And, I didn't mean to come across snarky. Guess I'm a little passionate about my cast iron! LOL!
My dogs
Chambers
Cast iron
Orchids
My fish
Gee.. I think I need a few more hobbies!
|
|
|
|
Post by mdob on Apr 6, 2007 10:50:58 GMT -5
I agree with the older cast iron being the best. I have both old and new and in my opinion there is no comparing the two. I went to a local yard sale late last summer and got a griswold skillet and it is light weight and seasons like a dream. It is just about the only skillet I use now. I also like Wagner, but I think the Griswold is my favorite. I also have a old cast iron chicken fryer seasoned perfectly that I got on a local auction. Makes the best fried chicken ever. Love my cast iron. I learned a little trick from an oldtimer last year. Wipe your cast iron with mineral oil. It won't have a strong smell and I don't notice a build up on the cast iron. I like using it better than the vegetable oil to season. Have done it both ways.
|
|
|
|
Post by southernbelle on Apr 8, 2007 6:09:38 GMT -5
The reason the new cast iron has a rough surface texture while the old cast iron has a smooth surface is the result of the sand used in manufacturing. The new pieces are made with a large grain, porous, playground grade sand . The old cast iron was made with the finest grain sand that could be found, in fact it is named "face powder" grade. "Big" sand is less expensive & reduces manufacturing costs.
If I had no choice & had to buy a new piece of cast iron, I'd have to take a grinder to it & smooth out the cooking surface the first thing.
BTW - Mineral Oil works on your cast iron and doesn't turn rancid because it contains no salts, unlike Crisco, Olive Oil or Peanut oil. You can also safely use it on your wooden salad bowels, cutting boards, cheese boards and wooden kitchen counters. That's an old trick from the medical industry.
|
|
|
|
Post by berlyn on Apr 8, 2007 10:41:00 GMT -5
The reason the new cast iron has a rough surface texture while the old cast iron has a smooth surface is the result of the sand used in manufacturing. The new pieces are made with a large grain, porous, playground grade sand . The old cast iron was made with the finest grain sand that could be found, in fact it is named "face powder" grade. "Big" sand is less expensive & reduces manufacturing costs. If I had no choice & had to buy a new piece of cast iron, I'd have to take a grinder to it & smooth out the cooking surface the first thing. BTW - Mineral Oil works on your cast iron and doesn't turn rancid because it contains no salts, unlike Crisco, Olive Oil or Peanut oil. You can also safely use it on your wooden salad bowels, cutting boards, cheese boards and wooden kitchen counters. That's an old trick from the medical industry. Thanks that's nice to know. I always keep mineral oil around. Use it with my pets. |
|
|
|
Post by damnoldhippie on Apr 8, 2007 11:36:30 GMT -5
One of my fave pieces of cast iron is a very old, thin and smooth Wagner chicken fryer (super deep skillet with lid). I use that sucker every day. Now, I'm not sure I'd use mineral oil to season cast iron...on a bamboo or wood cutting board, sure. As far as I've ever heard, the "proper" way to season cast iron is to heat your oven to 400 degrees, and warm the cast iron slightly, and apply a very THIN layer of crisco to the whole pan, inside and out. Then bake it in the oven for at least 3 to 4 hours, upside down, with some foil on the bottom of the oven to catch drips. After a few hours, turn off the oven, leave the cast iron in, and let it cool down naturally. Then yer done. The crisco BAKES in, and there's no way it can be "rancid" after a proper seasoning.
|
|
|
|
Post by falcon on Apr 8, 2007 12:35:00 GMT -5
I've been cooking on cast iron for a large majority of my life. I've basically grown up in boy scouting, and my leaders taught me early on that cast iron is the best for cooking over an open fire. It's how it evenly spreads the heat out over the whole pan/pot/griddle/etc with the uneven heat and flame of the campfire. Cooking in a dutch oven is a whole art in itself. It's wonders never seems to stop amazing me. Cooking stews and cobblers is how most peeps use it, but OMG... you can make anything (literally) in a dutch over than you can in the kitchen. There's nothing like fresh baked blue berry muffins camping out in the wilderness, whatching the sun come up. I think I'm going to start hunting for some cast iron for the kitchen, and get/teach the wifey to use them instead of the skillets we are now... We'll see  Woot! |
|
|
|
Post by justchattin on Apr 8, 2007 12:35:49 GMT -5
Mmmmm... Peeps.
|
|
|
|
Post by FatFutures on Apr 11, 2007 6:24:56 GMT -5
Many of you have the right idea on seasoning cast iron. I will use mineral oil for pieces that will be for display only. I find that for user pieces, mineral isn't great. It's doesn't "mix" well with other cooking oils/fats.
Initial seasoning: after I've cleaned a piece I give it a final rinse in COLD water, this reduces/prevents that initial flash rust. Towel dry the piece. place the piece in a 400 degree oven. NOTE: Leave your oven door open for the first few minutes of pre-heating! This will allow the condensation to escape/evaporate. Condensation can cause a reddish-orangish tint to the piece.
Leave in the oven for 30-45 minutes. This will help darken and even out the color.
Remove from oven (reduce temp to 350) place on cookie sheet and COAT with Crisco. Don't be stingy here. Let it sit for a few minutes well, about 10 minutes is good. I find that it actually helps the process to allow the piece to cool.
Then wipe off ALL the excess Crisco. Just when you think you've wiped all of it off, wipe it again! Pay attention to any nooks and crannies... any place where there is pooled Crisco will gunk up and harden, not nice!
Place the piece in the oven for 10 minutes, remove and wipe again. Cast Iron is not porous but, it apprently does have voids that will hold the Crisco. When you heat it, the Crisco will seep out of the void, creating mini-puddles, must wipe those down or you will have alumpy, bumpy cooking surface.
Place in the oven again for 20-30 minutes. Remove. You're done!
At this point, for pieces I will be keeping and cooking with, instead of selling, I will pour in a few drops of vegge oil while the pan is still blazing hot and wipe, wipe wipe. Remember, the secret its to add the oil and then try to remove it all. Sound silly but it works!
After that, the best way to to build up seasoning on your cast iron is to use it! Bake some corn bread! Or, try out those oven roasted taters.
|
|
|
|
Post by haasfan on Apr 11, 2007 6:51:23 GMT -5
Did the cast iron check, four items, two from Taiwan [pulls crisco from cupboard and washes out mouth], one from Denmark and this one which I think will garner approval although, as you see, it hasn't been properly cleaned........yet. What does the number "7" on the handle indicate?   |
|
|
|
Post by FatFutures on Apr 11, 2007 6:55:39 GMT -5
After you are done washing with Crisco... take those Taiwan pieces and put them in the trash. OR.... use em as planters! LOL!!!!!!!!!
Nice little handles griddle. The 7 indicates the size. How I don't know cuz I'll betcha a nickel it's not 7 inches round! Probably more like at at the least. Again, with out a maker's mark or name there really is no way to know who made this piece but, it's easily 100 +/- yrs old! Is it pitted or just uber gunky? Might clean up to be an excellent omelette pan!
|
|
|
|
Post by haasfan on Apr 11, 2007 6:58:27 GMT -5
uber gunky... and i know where i bought it.....from a huge pile of cast iron, each piece five bucks......but i wasn't into cast iron then, i was looking for something to use for quick heatups....ok, i will clean it and season it and repost pics.
|
|
|
|
Post by FatFutures on Apr 12, 2007 7:18:53 GMT -5
I forgot to post about regular cleaning/maintenance.
Sometimes all that's needed is a paper towel!
Most of the time all you need to do to clean you cast iron is rinse with HOT water and lightly scrub with a plastic brush. Sometimes all that's needed is a paper towel!
If you've cooked something that has stuck on the pan, immediately after removing food pour in some HOT water and let the pan sit. When you wash up you will find that any stuck on food will come off very easily with the plastic brush.
After "washing" dry pan and place on med flame. Allow the pan to get fairly hot. Turn off the flame and add a few drops of oil ( I use plain old veggie oil) to the pan, spread the oil over the entire pan, inside and out, with a paper towel. Let the pan sit for a minute, take a clean paper towel and remove ALL excess oil. Making sure you remove ALL the oil helps to ensure that the pan won't go rancid.
It might seem like a lot. But, that it's much easier than trying to remove stuck on foods from an aluminum pan. Once you get the hang of it, it's just another routine! And well worth it.
|
|
|
|
Post by fschimmel on Apr 12, 2007 9:56:00 GMT -5
The way I was taught to clean cast iron in the Boy Scouts, was to wash the piece just like you refer and then dry it. Then pour salt in the pan and rub it around the pan with a paper towel until the pan no longer makes the paper towel dirty. I do this to my pan maybe once a year. Then I re-season the pan.
|
|
|
|
Post by pipercollins on Apr 12, 2007 9:58:22 GMT -5
I forgot to post about regular cleaning/maintenance. Sometimes all that's needed is a paper towel! Most of the time all you need to do to clean you cast iron is rinse with HOT water and lightly scrub with a plastic brush. Sometimes all that's needed is a paper towel! If you've cooked something that has stuck on the pan, immediately after removing food pour in some HOT water and let the pan sit. When you wash up you will find that any stuck on food will come off very easily with the plastic brush. After "washing" dry pan and place on med flame. Allow the pan to get fairly hot. Turn off the flame and add a few drops of oil ( I use plain old veggie oil) to the pan, spread the oil over the entire pan, inside and out, with a paper towel. Let the pan sit for a minute, take a clean paper towel and remove ALL excess oil. Making sure you remove ALL the oil helps to ensure that the pan won't go rancid. It might seem like a lot. But, that it's much easier than trying to remove stuck on foods from an aluminum pan. Once you get the hang of it, it's just another routine! And well worth it. From Alton Brown's cookbook tips on cast iron, you can clean cooked-on food from a (warm) cast iron pan using a little cooking fat and some kosher salt. Works pretty well |
|
|
|
Post by FatFutures on Apr 12, 2007 10:00:28 GMT -5
Then I re-season the pan. I've heard people talk about this salt method before. But, I'm sure I understand why you would want to "start over" on the seasoning of the pan. Yes, salt will remove most of the seasoning on your pan. Yes, lots of people, way back when used this method. They also used to place skillets in the fire to remove built up crud. Ummmm... the fire method can and WILL cause cast iron to crack and or warp. My thinking is that maybe those old methods aren't REALLY that great. The way I maintain my skillets keeps them very clean and the glossy black seasoning continues to get better and better. |
|
|
|
Post by FatFutures on Apr 12, 2007 10:05:35 GMT -5
Sorry gang, I just can't get on board with the salt for cleaning. It's too corrosive.
If your pan is seasoned a little hot water in a hot pan will take care of the problem. I made scambled eggs this morning for my darling hubby. Browned sausage (sausage and bacon cooked in the skillet first WILL cause your eggs to stick), onions, eggs and then topped the whole mess with cheese (then tossed in fresh flour tortillas).
I put hot water in the still hot pan, let it sit for the amount of time it took me to put a little homemade salsa on the tacos and give it to Craig. Took my plastic brush and swirled it aroundin the pan and everybit of stuck on food came off. There was no real scrubbing involved.
|
|
|
|
Post by haasfan on Apr 12, 2007 10:08:52 GMT -5
Fat, apparantly there is some methodology for cooking with cast iron...if making bacon and eggs, is the pan to be cleaned after the bacon is cooked then make the eggs??? I have had the sticky egg experience and would like to avoid it in the future.
|
|
|
|
Post by FatFutures on Apr 12, 2007 10:13:44 GMT -5
Two possible solutions:
Use a seperate pan for the bacon and eggs.
Cook the bacon in the oven (I prefer this method)
|
|
|
|
Post by msv on Apr 12, 2007 14:34:04 GMT -5
Super tips, I thank you, now to use my 'Korea contribution. sigh...v and I don't even know where I got that..
|
|
|
|
Post by jsrose on Apr 12, 2007 23:33:30 GMT -5
Fatfutures, have you run across a cast-iron dutch oven that will fit into the thermowell?
It seems like a wonderful marriage to me.
I'm thinking that Lodge might make one, but even though we're both from southeast Tennessee, I know there's lighter and tighter grain cast-iron out there - like my 10" Griswold skillet.
Jack
|
|
|
|
Post by cdclaycomb on Apr 13, 2007 6:41:10 GMT -5
I've been looking for a cast iron piece to fit in the thermowell for months. So far, no luck.......there are very small dutch ovens (Lodge) with bail handles, that I think would work, but the capacity is quite small. A larger one would need to be both very straight-sided and the lips that hold the handle would still have to fit within the dimensions of the twell.
I keep hoping to find an old example that will work. Any thoughts, Michelle?
|
|
|
|
Post by FatFutures on Apr 13, 2007 9:45:46 GMT -5
The first thing I did when I got my #6 Griswold dutch oven was to see if it would fit in the t-well. No go... the handles are just a SMIDGE too big. I could grind them down a hair and they would fit. But... there is no WAY I would do that to this cutie! Griswold made a deep dutch oven but, I'm not sure if that would fit either. I think that the alumnum pots are pretty much it for the t-well. Not that I'm not keeping my eyes open for something in cast iron that would fit. Cast iron retains heat so well that it would only enhance the CWTGO feature!
|
|
|
|
Post by fschimmel on Apr 13, 2007 11:52:51 GMT -5
Anyone see anything in stainless for the thermowell?
|
|
