ok, does anyone here LOVE their cast-iron skillets?

[vash]

they are my go-to skillets. i use them for everything. i bought a round wire rack that fits inside my 12" skillet, and turned it into a fantastic roasting pan. i am going to try a apple cobbler tomorrow. i also have a 10" pan. the two working together makes a killer cuban pressed sandwich. i want a dutch oven so i dont have to abuse my le creuset dutch oven for frying duty.

go LODGE! you cant go wrong.

cliff
p.s. sorry for the lame thread. i am sipping tequila on the rocks. mmmmm...woozy. heheh.

[BRPORSCHE]

I'll have to snap a pic of our 5 gallon cast iron jambalaya pot tomm. Thing's a beaut.

[porsche4life]

Next time I go camping with the scouts I will snap some pics of those very well used Dutch ovens. Mmm cobbler. Just always line with foil for something like that. Makes cleanup a breeze.

[doug_porsche]

My wife does. And my ears have practically stopped ringing after she hit me with it.

[aigel]

I have a full set of lodge pans from 7" to 24". They are awesome. Mine are seasoned for a decade and are as "non stick" as a fancy Teflon pan. They are heavy as hell and therefore will not cool at all if you throw something in them. They will brown and sear meat very nicely, even if you throw in a 4 pound steak. The biggest pan goes with me to camping trips and I cook for the crowd using it. The biggest hit are the pan fried abalone steaks at the north coast ...

George

[Hard-Deck]

I have Lodge Dutch Ovens and flat pans. I LOVE mine. I've made everything from simple eggs and bacon to chicken, potatoe dishes and desserts like Apple Cobbler. Wouldn't live without them.

[aigel]

Here you go, Cliffy - my favorite pan hard at work - prepping some wild boar chops. They will end up in a cream sauce with mushrooms later in the recipe ... when are we going pig hunting?

George

[varmint]

i inherited a bunch of griswold cast iron. never understood why people cook on anything else.

[jyl]

I wish the typical cast iron skillet had better handles - longer and more raised. Riveted-on would be fine with me. I like the easy clean up and heat retention. Does the seasoning hold up if used for wet duty, e.g. simmering a sauce? I've never tried.

[aigel]

Originally Posted by jyl

I wish the typical cast iron skillet had better handles - longer and more raised. Riveted-on would be fine with me. I like the easy clean up and heat retention. Does the seasoning hold up if used for wet duty, e.g. simmering a sauce? I've never tried.

You can get cast iron pans with wooden long handles. But they may be more $ than the lodge camping store / wal mart buy.

The seasoning holds up well to sauces. The only thing you can not do is leave wet food in the pan (i.e. put leftovers in the fridge, still in the pan). That will bring out rust.

The seasoning is easily recovered if it should "wear" off. There is nothing magic about the seasoning. The trick is to not clean the pan with soap or even very hot water. Just scrape and wipe it clean and add some oil if required.

George

[trekkor]

sorry for the lame thread

It was started at 9:14, so at least I give you a pass.

Blackened lamb chops in a cast iron skillet... Ya-Now!!



KT

[masraum]

Here's another old long cast iron thread. This one gets into collecting cast iron stuff, the good brands, the difference between old and new, seasoning, etc.....

Anyone cook with a Cast Iron Skillet?

[vash]

john. if the sauce is not very acidic, i consider it fair game. i have done some tomato based sauces, but i will reseason my pan afterwards. PIA, really.

george, those chops look great!!! i wish you were going on the easter pig o rama. if i get an invite to "grandmas" peach orchard, i will give you a hollar.

[Heel n Toe]

What's the story on whether cast iron pans work well on a glass cooktop?

That's what we have... we'd like to get one if they cook well on glass.

The only thing I've found online regards the possibility that the bottom of a cast iron pan could scratch the glass:

Scratches can not be removed. To avoid scratching, use pans with smooth bottoms. Rough pan bottoms and foil pans will scratch the glass.

[stomachmonkey]

Have Grandmas made around 1910 in Erie PA.

Love it.

[Heel n Toe]

Found some more info:

All pots and pans should be flat on the bottom for heat conduction and smooth on the bottom to not cause scratching. Many glass cooktop manufacturers include instructions saying not to use cast iron cookware, but modern cast iron, without the "raised ring" on the bottom will work fine.

[tabs]

After the last long Thread about Cast Iron I bought a Griswald 12 incher....it is about the only pan that I use now...all those fancy schmancy All Clads are now just gathering dust in the cupboard.

I just let the thing sit on the stove, clean it out with a paper towel and it is good to go again.
As stated heat retention is the key.

So I would say if you only wanted one CI pan get a big one...12 inches at least. It can do the small jobs as well.

One other thing since I was diagnoised with Diabetes, I just don't cook as much anymore, and the cooking I do is much simpler. Sooo

[sammyg2]

For christmas I got a ceramic coated cast iron dutch oven. Heavier than all get out but it cooks really nice. It's a good compliment to my two cast iron skillets.

[Heel n Toe]

Is the ceramic coating on the inside or the outside... or both?

[Rusty Heap]

Cast Iron Poker anyone?

I'll see your pork chops....
...and raise you 2.5" thick boneless ribeye steaks!

Here getting a quick sear on each side then a low and slow finish in the BBQ.



YES I LOVE MY CAST IRON ON THE BBQ SIDE BURNER!!!!!!!!!!!!