Anyone cook with a Cast Iron Skillet?

[fastpat]

I simply don't understand how anyone can think of a skillet cooked steak as the "best ever", when everyone should know that steaks should be cooked on over a grill, gas or charcoal, to get the best flavor.

There are lots of things that cook better in a cast iron fry pan, steaks are NOT one of them.

[sammyg2]

I use mine for eggs, fried chicken, and blackened halibut, my favorite fish dish.

The wife stuck it in the diswasher once, I almost beat her with it. Getting it and keeping it seasoned just right is an art. I never scrub on mine with scotchbrite or anything, it's so well seasoned it almost like a non-stick pan now. Just a wash rag or soft sponge it all it takes.

[tabs]

Well U Boyz convinced me, I bought 2 Cast Iron Griddles on the Bay...one a round 11 inch Wagner for $13.00 including shipping and a Griswold Rectangler 20 x 11 for $26.00 including shipping. Just under $40 for the 2.

I probably will buy a 12 or 14 inch Skillet.

I have an 8 inch Wagner Skillet, a 10 inch #8 Griswold Chicken Pan nickle with lid, a Griswold #9 Dutch Oven and a NEW with rough finish Wagner 10 inch Griddle.

I currently have quiet abit of ALL CLAD...which I love, but I always like to experiment when cooking. I use the Chicken Pan when I deep fry stuff as the Cast Iron holds the heat

[mjohnson]

Originally posted by fastpat
I simply don't understand how anyone can think of a skillet cooked steak as the "best ever", when everyone should know that steaks should be cooked on over a grill, gas or charcoal, to get the best flavor.

There are lots of things that cook better in a cast iron fry pan, steaks are NOT one of them.

While I'll grant the superiority of cow seared over hardwood charcoal (ribeye, rare, for me with grilled green chiles) the ladyfolks seem a bit more agreeable after the pan steak with black pepper/cognac/cream or rosemary/port reduction sauce.

By "agreeable" I mean _agreeable_. Heh heh...

One way or the other, we stay in for steak.

mike
'78SC

[mjohnson]

The old pan that I have has a nearly mirror-finish, smooth cooking surface.

The new Lodge pans are pretty much the raw sand-cast surface.

Has anyone considered modifying their pan? How much of a pain would it be to mill the inside surface smooth?

mike
'78SC

[VINMAN]

Originally posted by fastpat
I simply don't understand how anyone can think of a skillet cooked steak as the "best ever", when everyone should know that steaks should be cooked on over a grill, gas or charcoal, to get the best flavor.

There are lots of things that cook better in a cast iron fry pan, steaks are NOT one of them.

+1!!

[tabs]

Originally posted by mjohnson
The old pan that I have has a nearly mirror-finish, smooth cooking surface.

The new Lodge pans are pretty much the raw sand-cast surface.

Has anyone considered modifying their pan? How much of a pain would it be to mill the inside surface smooth?

mike
'78SC

While its a novel idea...U can buy the older Griswold or Wagner pieces on the Bay for so little that it wouldn't be worth it to Mill the newer pieces smooth.

As stated above I bought a Wagner 11 inch Griddle for $3.99 + $9.25 Shiiping for a total of $13.24 on the Bay.

And a 20 X 11 Griswold Griddle for $26.50 out the door on the Bay...

It probably would cost more just to buy the new pieces.

[sammyg2]

Here's a pretty good web page that describes care and use of cast iron and also how to properly season a new skillet:
http://whatscookingamerica.net/Information/CastIronPans.htm

[masraum]

Originally posted by fastpat
I simply don't understand how anyone can think of a skillet cooked steak as the "best ever", when everyone should know that steaks should be cooked on over a grill, gas or charcoal, to get the best flavor.

There are lots of things that cook better in a cast iron fry pan, steaks are NOT one of them.

I didn't want to say anything, but since you've said it...

When I read about the skillet steak, I thought the same thing. But hey, if someone wants to cook me a steak in a skillet and change my mind....

I think shouting that steak in a skillet is the best ever here in Texas might get you put in jail or a sanitarium.

[john70t]

On some of the cooking shows, they sear the meat to seal it, and then slow bake the remainder. The juices/trimmings in the pan are then used for carmelizing onions/etc for toppings.

A sanding disk might make the surface a little smoother, and then re-season.

[SLO-BOB]

Originally posted by alf
wow, lots of fans here.

Q for those that have more than one. Will one skillet do most of what you need or do you need others for special apps?

We use two. One for spicy foods, one for everything else. The spicy one is square, the other round.

Nothing says "Good-morning" like some oniony, spicy pancakes. MMmmmm.

That said, we use the two cast iron and one stainless-again, depending on what's being cooked. The stainless gets far less use, but it's very good for sticky things like fried eggs, crepes, etc. Like cast iron, it needs to be seasoned. We seasoned ours (15 plus years ago) in olive oil. Frankly, after the first 6 months, it wouldn't matter if you seasoned it on toothpaste.

As noted, no dishwasher. We soak (just water) immediately after cooking and wash after dinner. Don't let it soak in soap as it absorbs tastes.

[JCF]

Originally posted by 74-911
John this is the "family" cornbread recipe and has been in use for over 150 years that I know of.

1 ½ Cups white cornmeal (not the degerminated kind)
1 T. sugar
3 T. flour
½ t. salt
1 ½ t. baking powder
pinch baking soda
1 ½ Cups buttermilk
1 egg
cooking oil

Turn on oven to 425.
Put approx. 4 T. cooking oil into skillet and place skillet in oven.

Place all dry ingredients in large mixing bowl and mix thoroughly.
Add buttermilk and beaten egg and mix thoroughly.

When the oven temp reaches 425, remove skillet from oven and swirl to distribute grease,
Pour batter into skillet (batter should sizzle) and return to oven.
Cook at 425 for 30 minutes or golden brown.

Great just buttered or with stew or red beans or chicken fried steak or ......


Jack

Jack;

Made that yesterday and just finished off a chunk for breakfast.

+1

Thanks;
John

[Racerbvd]

My friend Serge cooked breakfast at the track on Sat morning on this

[azasadny]

My wife is a fantastic cook and she has several old "seasoned" iron skillets but she hasn't used them since we built the new kitchen, got the new gas stove and a new set of All-Clad Stainless steel cookware... I'll have to ask her to try one of the iron skillets again, especially for breakfast!!

[74-911]

Originally posted by JCF
Jack;

Made that yesterday and just finished off a chunk for breakfast.

+1

Thanks;
John

Glad you enjoyed it John.

If you want to get real "southern" with any leftovers for breakfast, crumble some into a glass and pour milk over it and eat with a spoon. The dark crust is really good that way.

Jack

[kach22i]

UPDATE 04/07/07

POT ROAST with rosemary potatoes

I made this meal up with what was on sale at the grocery store and what I could get out of the old "Joy of Cooking" cookbook.

I forget the exact cut of meat I picked up, ask some lady at the store to help me, and we found what she would use which happened to be what my mom would of used.

Cast iron skillet, heat up on low heat and pre-heat the oven to 350 degrees.

Add olive oil to the pan (be generous), allow to heat up on a higher heat, add meat and cook about half way done each side (big section in the middle is still red).

Add chopped up onions, garlic and a dozen or so spices including a little rosemary.

Add carrots and mushrooms and cover everything by using most of the contents of a large can of tomato sauce.

Cover with glass cover and put in the oven. I shoved it in a corner to leave room for a baking pan, which the potatoes would be on. I also put a cookie sheet on the bottom of the oven to catch any dripping. Leave in the oven for 3 to 3-1/2 hours. You might be able to do less than 3 hours; my meat weighed 3.43 lbs and was left in for a full three hours.

The red potatoes I purchased came with a stick of fresh rosemary. I washed the potatoes, cut them once in half, spread the little leaves over them and coated and rubbed olive oil over everything plus a little salt and pepper. I turned all the potatoes face down. Put in the oven and turned it down to 325 degrees and left them in for over an hour, almost 1-1/2 hours.

I pulled out the potatoes before the meat and put them back in for the last 15 minutes. They were crunchy and delicious.

Desert was a couple of sticks of refrigerated Kit-Kats in individual bowls of fresh sliced strawberries.

Wine was a Merlot, broken into while the food was cooking along with some feta cheese and toasted multi-grain bread.

The aroma coming out of the oven at times was so beautiful I almost teared up. The wine and cheese helped me keep my sanity.

[Tobra]

Originally posted by 125shifter
My wife jumped all over me for cooking blackened redfish in a cast iron skillet on the stove. Now I do it outside with the skillet on a propane cooker.

:agree:

Propane cookers good for a lot of things, I use my skillet on my outdoor gas frill all the time, best way for fajitas, but that is the only piece of beef I would ever put in a skillet, except for ground beef maybe, but that ain't steak.

Don't dig rosemary much.

[74-911]

Originally posted by Tobra
[B:
Propane cookers good for a lot of things, I use my skillet on my outdoor gas frill all the time, best way for fajitas, but that is the only piece of beef I would ever put in a skillet, except for ground beef maybe, but that ain't steak.
[/B]

Agree with the exception of chicken fried steak. A good chicken fried steak served with the gravy made right in the skillet with the drippings is true heaven....

Note: and the heavily battered, deep fried crap you get at restaurants and cafes is not how you make good chicken fried steak..

[tabascobobcat]

Last night I seared the Angus filet's in the cast iron skillet before cooking on the wood and charcoal grill. I strive for a "Chicago" style.
Med rare for me. Med for the wife.
Perfecto

[tabs]

Since this Thread started I have bought a coupla Cast Iron Griddles and a coupla frying pans...one is a #12 Griswald... Had to clean them and reseason them...

They do have their place and retain heat like nothing else. U do need to control the heat and less is mostly more with them. Yet I do like how they cook.

One of the more interesting ways to derust and clean them is through electroloisis. In a tub of water big enugh to accomodate the pans put in a few Tablespoons of Washing Soda. submerge the pans in the water and attach the negative end of a Battery Charger to the pans and the positive end to a rod thats not touching the pans...in a few hours the pans should be clean.