Post by John Gusmano on Aug 29, 2013 21:44:15 GMT -5
My wife and I are looking into purchasing some cast iron cookware. I am just looking for your guys's opinions on cast iron and any suggestions??? I know next to nothing about it so any advice will be greatly appreciated...Thanks!
OBSESSED: A word the lazy use to describe the dedicated.
Post by Jack of all Trapping on Aug 29, 2013 22:18:23 GMT -5
I was born into a cast iron family. I still use the Griswold cast iron pots and pans my Grandmother used. I wouldn't use anything else. Once they are seasoned and maintained, they will last forever. You will find you can cook everything and anything with them. I set the Dutch Oven on the wood cook stove and when I come back at the end of the day, I have a hearty stew or roast done to perfection. It takes a little technique to use them because they retain heat so well, but easy to learn. You must never scrub them when washing. It destroys the seasoning. I use hot water and a little soap. Its a snap to clean them when properly seasoned. All new cast iron pots and pans and older ones that have been cleaned or used hard need to be seasoned or re-seasoned. Remember to season the inside and outside of the pan. Seasoning is easy. I use olive oil but any cooking oil will do I suppose. I use a rag and wipe the inside/outside with a coat of oil. Not the rag from your fur shed either!!! Not a heavy coat either. I place them in the oven at 350 for about a hour or better. I do turn them over once when in the oven. Always have and just how I was taught. A lot of good books out now about cooking with cast iron which may be beneficial. Good luck to you and yours ;D Peace Jack
"WHERE THE DEER LEAP AND THE PANTHER CREEPS, WHERE THE TROUT LEAPS HIGH AT THE HOVERING FLY, AND THE EAGLE'S CRY BODES A TEMPEST NIGH, THIS IS MY HOME IN THE MOUNTAINS ALONE."
One I may add is make sure you buy American. The Chinese s**ts are very soft and just don't seem to take a seasoning well.
On cleaning, I use water and a sponge. If I'm camping, I scrub lightly with water and wood ash.
To re-season, throw some bacon in it and fry it up.
For the best cast iron, go to an antique shop. Not hard to find a selection of old american cast iron cookware at an antique shop. I got my griddle and waffle press from one. Check it over for cracks, make sure it's not warped on the bottom, and you wanna buy the stuff that's as smooth as ceramic. The newer stuff to me feels gritty and pitted. That's gotta be tough to season, and get that thick coating on the bottom that a true seasoned skillet or Dutch oven has.
Yea but what about the times I go through the drive thru and don't have pants on?---Maritimer
Cast iron cooking is some of the best cooking out there. It does take a little getting used to but, once you get it........you can't beat it. I don't have to many "nastolgic" pots or pans. Most of my cast is Lodge Logic from the Bass Pro shop. I love it. As someone else mentioned, you really don't want to wash your cast iron. I use water and a soft bristled scrub brush.....it cleans up nicely. Hope you find what you're looking for and that you enjoy all the fine meals you and your family will have. ;D
Probably n NOT American to stay competitive with the REAL stuff price wise.
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Most of my cast iron are handmedowns from my grandparents to my parents and now to me and will go to my kids when I'm dead. Care for it and it'll last forever. The only thing I don't like to use my iron pans for is scrambling eggs. If I have something stuck in the pan I just put a little water in the pan and let it boil for a very short time and it all comes to the surface, so no scrubbing required.
Avoid the cheap stuff sold at Tractor supply and don't buy the pre season stuff either unless it's an antique that was seasoned properly and not some spray on crap.
I recently scored some awesome Griswald pans at a yard sale. There was nothing but crap on the table and I asked the person if they had any old cast iron cookware they wanted to part with. I figured it was worth a shot eh? Surprisingly they said yes and ran inside. They came out with 2 fry pans and a deep dish chicken fryer pan that were very old and perfectly seasoned. I got all 3 for 10 bucks.
Post by treestand13 on Aug 30, 2013 10:43:22 GMT -5
When I go married 20 some years ago,my mother -in -law had bought us a cast iron pan set for Christmas. They had wood handles, I seasoned them all up and loved them, My wife kept complaining that they were to have and wanted regular pans, I gave the cast iron ones to a friend for his camp the we go to. Someone stole them,with his gramps deer horns. I now have a small set that I keep in my camper and like Jc dont like cooking eggs in them so I have a regular non stick for them. I love the way the cast heats up and if I want to I can use them over the camp fire.
Trapping and Hunting is not a matter of life or death its much more important then that.
JTW13 Poland Maine
Post by determinator on Aug 30, 2013 15:58:10 GMT -5
Go to the local thrift shop, and get an old one or two for a couple bucks apiece. I've got a bunch of 'em, but usually use only the biggest one. As far as eggs, I don't make them in the cast iron pan either.
If you want to get a CI pan to see if you will like it go to good will you can get them for cheap just cleanit and season it and you off.
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I just made a pot roast in my Lodge Dutch oven. The one with no legs works great in the oven. One hour per pound of meat at 220* . 3 pound chuck roast 6 carrots 6 celery 6 red potatoes lots of room more than any crock pot. Clean it like you are deglazing a pan with alittle water. I will post my spice mix if you want. Once you try cast iron you don't go back.
Terri and I have two pans from made by lodge. I love cooking in cast iron!!! we are slowly getting more cast pans and throwing out the other pots that are old. Up here in Canehda Ontario in Canadian Tire stores they have cast iron pots and pan but are covered with a ceramic type coating. I say they are CRAP!!!!
Besides cooking in a cast iron pot or pan you get your daily does of Iron.... Oh yea liver that has been marinated in worschester shire sause and hp and a touch of soy sauce.....let marinate for a few hours then cook in pan..... sautéed mushroom and onions and mashed potatoes...... mmmmmmmmmmmmmmmmmm ;D
ok back to cast look at Lodge cast iron from Bass Pro they are made right there in the USA. awesome guarantee... JMO