cast iron cooking

Discussion in 'Shiny Things' started by The Cyclops, Aug 17, 2012.

  1. Big Bird 928

    Big Bird 928 Long timer

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    Dave, the link you posted is great, and I do fully agree with the spatula selection being critical to keeping the pan in good shape. Never use plastic, always stainless. Alot of spatula's in this day are rounded on the end, and the ones that are flat are normally very sharp on the corners, once you find one that is the right shape, the pans just about season themselves to a very slick finish in short order.

    I have an ok mix of CI, 2 newer lodge pans that are good enough for most things, a 2 burner griddle and a dutch oven. Only the dutch oven was in good enough shape when I got it to not need stripping and re-seasoning, but what can one expect when you get each for under 5 dollars.
  2. Mambo Dave

    Mambo Dave Backyard Adventurer

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    That's awesome that you liked it.

    I earned my third cast iron pan from the cleaning out of a house... this thing was so rusted that when I told someone they should take it, they thought I was crazy. Better for the trash they said.

    So... I went about scrubbing it and cleaning it. Despite some pits in the cooking surface that I'm not sure can even be seen anymore, it's as good as any I have (except it has a heat ring - which I don't like on electric burners, so I use it for oven use).

    Way back when I was first introduced to cast iron via Pail Wheaton and Permies things, and he came out with that page (though I may have heard of using a good spatula on some other you tube video prior to it) is when I ordered my two spatulas:
    http://www.amazon.com/gp/product/B002CJNBTO/ref=oh_details_o00_s00_i00
    and
    http://www.amazon.com/gp/product/B002CJNBTE/ref=oh_details_o00_s00_i01

    Being a single guy, the Dexter-Russel 4" x 2.5" sees the most use in the not-so-large CI skillets I have. The larger one reminds me of a size we'd use in restaurant kitchens.
  3. Big Bird 928

    Big Bird 928 Long timer

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    One of my favorite things to make in cast iron is Lefse, for those who are un-initiated click the link below.
    http://www.thekitchn.com/recipe-norwegian-potato-lefse-recipes-from-the-kitchn-175433

    I have not made this since my grandma passed away however, though I probably will soon.

    My wife has taken to my cast irons really well, since we got married last year, considering she can be a clenliness freak when it comes to the kitchen, and reaches for them before our other pans. When we were talking about care of them all I had to do was tell her about an old roomate of mine that broke my 14" pan, and she is very carefull and attentive when using them now. (something about me testing the ring of the pan on his head, yes I have mellowed considerably)
  4. univibe88

    univibe88 Long timer

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    How in hell did your roommate break a cast iron pan?
  5. Big Bird 928

    Big Bird 928 Long timer

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    I'm not sure if it was putting cold water in a hot pan, or over heating the pan, but I tell you I had a hell of a time trying to find out where the bacon grease was coming from on the stove top one morning... :cry
  6. Xeraux

    Xeraux Archvillain

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    Holy shit. "Sorry pal"?

    No one said "boil after each use". That's just a method for cleaning up any larger bits in the bottom it that doesn't involve scraping or an abrasive pad and it helps prevent transfer of flavors. In the video, they were cooking several things in a row, you don't want the egg tasting like salmon. Many people in this thread have said they deglaze their cast-iron this way.

    Yeah. I'm sure a French cookware maker who's been around since the 1800s "must not know what they're selling." :rolleyes, indeed.

    God. This is worse than an oil thread.
  7. Nytelyte

    Nytelyte Somewhere about

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    I remember a few pages back where people were talking about the best oil to use...

    So it kinda is an oil thread.
    [runs off to buy bobisthecastironoilguy.com]
    :lol3
  8. Mambo Dave

    Mambo Dave Backyard Adventurer

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    We haven't posted a good discussion about that in a few pages now - I wonder wht oil NASA uses for their cast iron? :rofl
  9. Dismount

    Dismount Boring bastard

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    10wbacon.
  10. Xeraux

    Xeraux Archvillain

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  11. TheOtherBart

    TheOtherBart Long timer

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  12. HalcyonDaze

    HalcyonDaze The Great Unwashed

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    So I've been charged with preparing a big cast iron soap pot of a thing for cooking large quantities of food for the Rick's Rendezvous which starts tomorrow.

    Modified the burner basket to carry much more weight than designed for. Check that box.

    Now for the pot. No doubt Chinese made from our melted cars and such. Who cares, that's not the point. What concerns me is the finish on the pot. At first I thought it was black paint, doubtless made from lead based paint laced with arsenic. But on closer inspection it seemed to be made of wax- probably lead based and laced with same arsenic. Gotta luv them Chinese safety regs and all.

    So here's what I did: Built a fire and set the pot in it. As each section that was directly in contact became flat black and quit smoking on the inside, I would turn it a little and heat that section. Much gasoline was used to keep it good and hot. POOF!!!

    Once satisfied that all the suspicious finish was converted to carbon powder, I removed it from the fire and used a side grinder with wire cup to clean it both inside and out. Did that while it was still hot.

    Once it cooled some, I poured hot soapy water in and used a charcoal grill scrubber to clean it both inside and out. It's down to bare clean metal but it's rough as a cob.

    Now seeking advice:

    1. Do you think more should be done to clean it?
    2. Would you use a flap sanding wheel on the grinder to smooth it before seasoning it?

    Many beers were consumed during the process and it's now dark outside. Some things won't be clearly seen until morning. :lol3
  13. Dysco

    Dysco Diaper slinger

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    Gasoline? :huh


    Sand it with a medium grit before seasoning.
  14. HalcyonDaze

    HalcyonDaze The Great Unwashed

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    :roflIt was an old jug with funky green stuff in it, useless for anything but starting brush fires. The firewood was wet hemlock, didn't want to stay hot so I doused it repeatedly with small amounts of the gas.

    Had a feeling I'd need to sand it some, will do in the morning.
  15. Dismount

    Dismount Boring bastard

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    I keep meaning to pick up a couple of flap wheels. Hand sanding cast iron down is moderately awful.
  16. HalcyonDaze

    HalcyonDaze The Great Unwashed

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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 :lol3
  17. BMW Kurt

    BMW Kurt Bluesman

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    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.
  18. McCormack

    McCormack Cronkite of CSM

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    I want to try this :tb

    <iframe width="560" height="315" src="http://www.youtube.com/embed/dK7G7EebS88?rel=0" frameborder="0" allowfullscreen></iframe>
  19. wesplains

    wesplains Been Heading West My Whole Life.

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    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.
  20. P B G

    P B G Long timer

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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.