cast iron cooking

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

  1. ShadyRascal

    ShadyRascal Master of None

    Joined:
    Feb 14, 2007
    Oddometer:
    6,965
    Location:
    the Root, Western Montana
    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.
  2. wesplains

    wesplains Nothing normal please.

    Joined:
    Apr 3, 2008
    Oddometer:
    271
    Location:
    Wishing I was back there
    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.
  3. MotoBoss

    MotoBoss Bad Influence

    Joined:
    Apr 15, 2009
    Oddometer:
    3,969
    Location:
    Mid South Indiana
    Here's a recipe I love to make with pork roast and beans


    Homemade Iron Skillet Cornbread<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:eek:ffice:eek:ffice" /><o:p></o:p>
    In your cast iron skillet cook;<o:p></o:p>
    1/2 lb bacon until done / pull out and set aside / do not discard grease
    <o:p></o:p>
    Mix in two separate bowls:
    <o:p></o:p>
    Dry
    2 cup cornmeal<o:p></o:p>
    1 cup flower<o:p></o:p>
    1 tea spoon each baking powder / baking soda<o:p></o:p>
    2 table spoon sugar<o:p></o:p>
    1 pinch salt<o:p></o:p>
    pepper to taste
    <o:p></o:p>
    Wet
    4 eggs<o:p></o:p>
    2 cups milk
    <o:p></o:p>
    When blended thoroughly mix together wet and dry and add reserved bacon<o:p></o:p>
    Pour into warm cast iron skillet with reserved bacon grease
    <o:p></o:p>
    Place on grill or in oven at 375 degrees for 20-25 minuets until done<o:p></o:p>
    Enjoy!<o:p></o:p>
    <o:p></o:p>
  4. BEEMERPECKER

    BEEMERPECKER Just Lookin'

    Joined:
    Nov 15, 2005
    Oddometer:
    343
    Location:
    The Flemish Cap
    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_cook_steak/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.
  5. Sam Buca

    Sam Buca a.k.a. Daniel

    Joined:
    Aug 8, 2002
    Oddometer:
    2,898
    Location:
    Simi Valley, CA

    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.



    .
  6. barryadam

    barryadam Diamond in the back

    Joined:
    Jun 11, 2008
    Oddometer:
    379
    Location:
    Southern California
    Slow cooked homemade baked beans.

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

    Why?

    Barry
  7. HapHazard

    HapHazard Waiting for Gudenov

    Joined:
    Dec 30, 2009
    Oddometer:
    2,372
    Location:
    Central CT
    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) . :lol3
    Any suggestions on how to clean them off?
  8. CDS

    CDS Been here awhile

    Joined:
    Feb 24, 2007
    Oddometer:
    349
    Location:
    WNC
    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.
    [​IMG]

    hereford shortribs.
    [​IMG]

    [​IMG]

    [​IMG]
  9. H96669

    H96669 A proud pragmatist.

    Joined:
    Nov 20, 2009
    Oddometer:
    4,748
    Location:
    Hiding off Hwy 6, B.C.
    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.
  10. mhpr262

    mhpr262 Banned

    Joined:
    Sep 1, 2007
    Oddometer:
    4,086
    Location:
    Erding, Germany
    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!
  11. P B G

    P B G Long timer

    Joined:
    Mar 7, 2008
    Oddometer:
    10,001
    Location:
    Greater Chicago
    Nice pan - my gf got a pan for Christmas from some friends - said it was a "crepe pan" so I figured it was some sort of Teflon get up - lo and behold - de Buyer crepe pan - blue steel.

    Pretty nice pan really!
  12. Denis

    Denis Been here awhile

    Joined:
    Mar 18, 2004
    Oddometer:
    679
    Location:
    San Diego
    Picked this up today for $80.00. The Le Crueset 5 quart was $300.00.
    [​IMG]

    [​IMG]

    Denis
  13. univibe88

    univibe88 Slidell4Life

    Joined:
    Aug 29, 2009
    Oddometer:
    2,397
    Location:
    Taxachusetts
    I have one of those. I LOVE it!!
  14. discochris

    discochris Long timer

    Joined:
    Jul 30, 2007
    Oddometer:
    1,365
    Location:
    Sometimes the Twin Cities, Sometimes NW Wisconsin
    Same here. Shouldn't be a problem as long as you aren't dropping the pan on the stove.
  15. Skyshadow

    Skyshadow Banned

    Joined:
    Jan 5, 2014
    Oddometer:
    637
    Location:
    By the hemlock tree on top of a hill
    Anyone use their stuff in a big green egg?
  16. MotoBoss

    MotoBoss Bad Influence

    Joined:
    Apr 15, 2009
    Oddometer:
    3,969
    Location:
    Mid South Indiana

    I use my Lodge DO in my egg all the time. Smoke a pork loin while cooking up a bean dish or burn some chicken while baking cornbread. Works great once you get the timing down. Just like using them in an oven since the BGE is so temperature controllable.
  17. Skyshadow

    Skyshadow Banned

    Joined:
    Jan 5, 2014
    Oddometer:
    637
    Location:
    By the hemlock tree on top of a hill
    We use the egg and old Griswold DO for everything from stews to bakes. Actually just picked up a Lodge cast iron bread pan. That thing works great. i just make sure to hit the pan with high flashpoint flax oil after every use and all is good. Sadly, all the SO wanted was an oven. She got one, then we got the egg. Oven is nice for a quick warm up...if nothing else. Go egg, never go back.
  18. CDS

    CDS Been here awhile

    Joined:
    Feb 24, 2007
    Oddometer:
    349
    Location:
    WNC
    Use my Lodge in BGE quite often. Works great!
  19. CDS

    CDS Been here awhile

    Joined:
    Feb 24, 2007
    Oddometer:
    349
    Location:
    WNC
    Very Nice! I have been looking at those.
  20. Bill-66

    Bill-66 Hencho in Kansas

    Joined:
    Sep 13, 2009
    Oddometer:
    7,653
    Location:
    The Northwet..
    For those of you in the PNW...Fred Meyers has these for 99$...and a 25% off coupon on the shelf..walked out for $75...woot!