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Old 05-16-2013, 02:28 AM   #256
HalcyonDaze
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We set the pot up at RDV and were preparing it for cooking by heating it over the burner and applying cooking oil. Some black residue was coming off the sides so we filled it with water and brought it to a boil, dumped it out and put more water with dish soap in and scrubbed. No more residue.

So we cooked in it.

All seems fine so far
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Old 05-16-2013, 12:42 PM   #257
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Quote:
Originally Posted by HalcyonDaze View Post
We set the pot up at RDV and were preparing it for cooking by heating it over the burner and applying cooking oil. Some black residue was coming off the sides so we filled it with water and brought it to a boil, dumped it out and put more water with dish soap in and scrubbed. No more residue.

So we cooked in it.

All seems fine so far
Prolly 205 and I don't want to start anything but my mamma (I listen to my mamma) told me never to use cooking oil or soap on cast iron. Animal fat only and only water to clean (if you ever do clean it).

I usually cook bacon or sausage on Saturday mornings and make corn bread Sunday afternoons. The cornbread soaks up all the fat and the pan comes out of the over black and clean.
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Old 05-16-2013, 06:30 PM   #258
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I want to try this

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Old 06-06-2013, 11:45 AM   #259
wesplains
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Just the way we did it back then.

I have an old set my sister has sent me piece by piece over the years and I finally dug them out. Now I need to clean them up.

Next I have one of those flat top stove (new) and need to see if I can use the cast iron on it. Some say yes and some say no.

As to washing cast iron pans in soapy water. I grew up helping with the dishes after a meal. We use soapy water and clear water to rinse. Then on the stove (wood at the time and later propane gas) to dry them. They always did fine.

Not saying right or wrong, but it did not seem to hurt the pans nor us kids.
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Old 06-06-2013, 05:41 PM   #260
P B G
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wesplains - its iron it will heat on induction. I think that it may damage the glass due to weight/texture. But I think I've seen some sort of aluminum pad that sits between (non inductive) and then the heat moves to the iron.

Would have to verify, but I have used it before.
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Old 06-06-2013, 06:07 PM   #261
ShadyRascal
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We have a flat top gloss black stove. Using cast iron on it is not a problem. Just don't slide it around and be dumb with it. Btw we are anal people and keep our stuff perfect too.
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Old 06-07-2013, 04:28 AM   #262
wesplains
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PBG and ShadyRascal thanks for the replies. I would like to get it in shape for use before my sister comes out for a visit. I know she would get a kick out of seeing me use it.

Thanks again.
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Old 06-21-2013, 12:02 PM   #263
MotoBoss
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Here's a recipe I love to make with pork roast and beans


Homemade Iron Skillet Cornbread
In your cast iron skillet cook;
1/2 lb bacon until done / pull out and set aside / do not discard grease

Mix in two separate bowls:

Dry
2 cup cornmeal
1 cup flower
1 tea spoon each baking powder / baking soda
2 table spoon sugar
1 pinch salt
pepper to taste

Wet
4 eggs
2 cups milk

When blended thoroughly mix together wet and dry and add reserved bacon
Pour into warm cast iron skillet with reserved bacon grease

Place on grill or in oven at 375 degrees for 20-25 minuets until done
Enjoy!
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Old 08-13-2013, 01:52 PM   #264
BEEMERPECKER
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Best way I've found to cook steaks in a CI skillet

Who'd a thunk Costco has some of the best meat around. This is the best way I've found to cook it.

http://www.lindauerfarms.com/how_to_...broiling_steak

How to Broil Premium Steak

Use the instructions below to broil Filet Mignon, Porterhouse, New York Strip Sirloin, and Ribeye steaks.

Required Utensils:

Oven with oven rack and broil setting
Cast-iron skillet
Hot pad
Spatula or tongs
Steak Broiling Instructions:

Bring steaks to room temperature and use a clean cloth to remove excess moisture.
CAUTION: Thawing frozen meat incorrectly can lead to serious food born illness. Before proceeding, please read our "How to Handle Steak" section to learn how to bring meat to room temperature safely.
Move oven rack about 6 inches from heating element.
Place a cast-iron skillet on the rack.
Pre-heat broiler and skillet by setting the oven to broil and waiting 15 to 20 minutes.
While the oven is pre-heating, rub steaks with olive oil, kosher salt and fresh coarsely ground pepper.
Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks in the skillet. (Be very careful because the pan will be extremely hot and may spit and splatter.)
Close the oven and sear the steaks for 3 minutes on one side then turn and sear the opposite side for 3 minutes.
Once seared, set the oven to 500F and cook until the steaks are done to your liking. (*Broiling Time Chart Below) Turn steaks half way through the remaining cooking time.
Remove the steaks from the oven and let rest for 5 minutes before slicing.
Serve on warm plates to help maintain meat temperature.
Important Notes:

Chart times DO NOT include searing time. Filet mignon usually takes about one minutes less to cook than other steaks. Time chart is for cooking one steak at a time. Cooking more than one steak at a time may require slightly longer cooking times. The best way to ensure your meat is done to your liking is to use an instant-read meat thermometer one to three minutes before the recommended cooking time expires.

Steak Broiling Time Chart

Thickness 1" 1 1/4" 1 3/4"

Rare
(120 - 125F) 0 - 1 Min. 2 - 3 Min. 4 - 5 Min.

Medium Rare
(130 - 135F) 1 - 2 Min. 3 - 4 Min. 5 - 6 Min.

Medium
(140 - 150F) 2 - 3 Min. 4 - 5 Min. 6 - 7 Min.

Medium Well
(150-160F) 4 - 5 Min. 6 - 7 Min. 8 - 9 Min.
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Old 08-13-2013, 06:19 PM   #265
Sam Buca
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Quote:
Originally Posted by BEEMERPECKER View Post
Who'd a thunk Costco has some of the best meat around. This is the best way I've found to cook it.

http://www.lindauerfarms.com/how_to_...broiling_steak

How to Broil Premium Steak

Use the instructions below to broil Filet Mignon, Porterhouse, New York Strip Sirloin, and Ribeye steaks.

Required Utensils:

Oven with oven rack and broil setting
Cast-iron skillet
Hot pad
Spatula or tongs
Steak Broiling Instructions:

...


SNIP

.

That is more or less what I do outside. I put olive oil and butter in the pan and then heat it up very high on the cooker - almost smoking. I may coat the meat with blackened spice, or just salt and pepper and sear the meat on both sides.

Once nicely seared I transfer them to the BBQ and cook them until ready normally bleu (very rare).

My favorite is Filet Mignon wrapped in bacon with caramelized onions and/or anchovy butter, sided with Brussels sprouts and wild rice.

Alternatively I use the leftovers in the pan to fry mushrooms, add some port and spices and thicken it with cream as a sauce.
I am still struggling with my creamed peppercorn sauce. I always seem to burn the pepper corns.



.

Sam Buca screwed with this post 08-13-2013 at 06:27 PM
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Old 01-09-2014, 01:00 PM   #266
barryadam
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Slow cooked homemade baked beans.

Cast iron Dutch oven,
or,
Ceramic bean pot,
or,
Porcelain coated cast iron Dutch oven?

Why?

Barry
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Old 01-09-2014, 01:38 PM   #267
HapHazard
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Quote:
Originally Posted by barryadam View Post
Slow cooked homemade baked beans.

Cast iron Dutch oven,
or,
Ceramic bean pot,
or,
Porcelain coated cast iron Dutch oven?

Why?

Barry
My wife slow cooks beans in a cast iron dutch oven at 250degrees pretty much all day, adding a bit of water every 2.5 to 3hrs or so. They come out great.

She was using the Dutch oven to brown some beef that was floured, and put white floury fingerprints on the lid that I can't get rid of (our deal is that she cooks, I reap the benefits and wash up) .
Any suggestions on how to clean them off?
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Old 01-09-2014, 02:07 PM   #268
CDS
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Does this count? I will say that I also have about six non-enameled dutch ovens but this has to be one of my favorites.


hereford shortribs.




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Old 01-09-2014, 02:35 PM   #269
H96669
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Quote:
Originally Posted by HapHazard View Post
My wife slow cooks beans in a cast iron dutch oven at 250degrees pretty much all day, adding a bit of water every 2.5 to 3hrs or so. They come out great.

She was using the Dutch oven to brown some beef that was floured, and put white floury fingerprints on the lid that I can't get rid of (our deal is that she cooks, I reap the benefits and wash up) .
Any suggestions on how to clean them off?
Pam??? Don't laugh, I cleaned paint off a cast iron stove that way. That is latex she tried to clean first, diluted the s...t out of it and got it in the pores.

Heat it up good...spray Pam and blot with a paper towel, may work.
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Old 01-10-2014, 02:46 PM   #270
mhpr262
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Quote:
Originally Posted by Xeraux View Post


Ooh la la.
Hey I have the exact same pan! So far I have used it only once but I am very pleased with it, too. I sweated off several large batches of ham, diced potatoes, carrots, onions and bulb celery for a pea soup and there was no sticking at all, even though I had done no seasoning of any kind. I just washed out the bees wax with hot water and dishwashing soap, then heated the pan, put oil in in and started cooking. It is heavy as hell though!
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