Anyone else love Cast Iron pans? Here's my collection:
yeah, they cook very well.
Not in particular. There are some things that they are useful for, but I find that their maintenance is a bit cumbersome, actually. If you simply need the stable heat that they provide, you can actually just set any pot or pan within a cast iron skillet on the stove. I would rather do this, but that's because I prefer the ease of cleaning non-stick cookware over trying not to damage the surface of the cast iron that you struggled to cure.
once you properly oil a cast iron i has good non stick properties and your food has extra iron in it. (yum nutritious.)
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The maintenance is different, not more cumbersome. Once I'm done with my skillet I will wipe it out, set it on high heat for a few minutes until it smokes and then add about a tablespoon of kosher salt. At that point I'll grab a pair of tongs and waded up paper towel and scrape the salt around the pan until all the little bits of stuck-on food are liberated. That happens with ease because of the temp of the pan. After I wipe the salt and food bits out of the pan I turn off the heat and wipe the pan out with vegetable oil.
Sounds like a process but no more effort than soap and water. The result of doing this for years is a slick, nonstick surface. It's also great to have some pans dedicated to certain things. I have a refried beans cast-iron skillet that is only used for that purpose. It performs perfectly every time.
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Enameled cast iron. Best of both worlds.
Cast iron is great! My main use for it is on the grill and over fire.
I have an 18 inch pan and a pair of 8 inch Staub casseroles
good for searing scallops :)
Notice the top of one of my dutch ovens (red) below the cast iron!
thanks for the tips!
i use to clean with salt after the pan has cooled. stupid me!
i have a cast iron skillet at home. i've seasoned it so well, almost nothing sticks to it. i wipe it off with a wet paper towel, but never any sort of soap or degreaser.
i'll have to try that salt trick tho.
I have a cast iron griddle with enamel bottom, and a three litre cast iron casserole dish finished with enamel. I've been meaning to get hold of a cast iron frying pan as I've been told it's more difficult to get a decent crust on a steak with a griddle pan, compared to a flat frying pan.
I love cast iron. I only have cast iron and stainless cookware in the house. I ditched all of my Teflon a few years ago, and never looked back.
As stated, maintenance is different, but there are advantages as well. Use it in the oven, on the grill, or over an open flame, all is good.
Cast iron pans are amazing. I think I have about 5 of them now, different shapes and sizes. So much nicer to cook on than modern nonstick, and the food tastes better imo
mmm...gumbo
cast iron rules in my kitchen have been using the same 12inch pan for 20+ years have gone through 5 sets of other types of pots and pans in those same 20 years.
They also retain heat very well
So, I've figured out how to cook the perfect hamburger... I love this method because you get that crispy outer-crust typical of a flat-top burger but you still get the smoky flavors from a home barbecued burger.
Preheat a charcoal grill with a load of charcoal over to one side only. Set your cast iron skillet over the direct heat.
Add hamburgers and sear for 1-2 minutes on first side. Then flip the burgers and move the skillet over indirect heat to the other side of the grill. Now apply the lid and close off all the vents. Wait 5 minutes for medium. Let rest.
Nuclear option for summer time: go stick it on the grill and heat that sucker to 700F for 10 minutes. No scrubbing required.
cast iron and enameled cast iron is all i cook with.