 TX_CO4 
Member
Joined: Apr 2006  TX, USA
 Posts: 6265 Feedback: 100% (21) |
Posted: 3/21/2012 9:18:52 PM
THE IMAGE ABOVE IS A PAID ADVERTISEMENT my kitchen. I am so absolutely utterly amazed how much better cast iron performs over my expensive calphalon pans. Cast iron is hands down the winner. Now being a modern on the go family we are prone to cooking hamburger helper, and the such a couple nights a week. I know the cast iron works good for eggs, steaks, pancakes, and other grillable style foods, but will a cast iron pan work with say hamburger helper, or will it turn into a stick to the pan mess? |
|
|
|
|
Posted: 3/21/2012 9:25:45 PM
I've made scalloped cheddar potatoes in cast iron and mac'n'cheese. The crispy, browned bits stuck to the cast iron were the best. That said, there was some scraping to get clean. I suppose a heathier coating of butter might have caused them to release, but it's worth it.
|
|
|
|
|
Posted: 3/21/2012 9:29:27 PM
Originally Posted By 308endurdebate:
I've made scalloped cheddar potatoes in cast iron and mac'n'cheese. The crispy, browned bits stuck to the cast iron were the best. That said, there was some scraping to get clean. I suppose a heathier coating of butter might have caused them to release, but it's worth it. I guess I'm just gonna have to dive in and try it. |
|
|
|
BigHitter
Member
Team Member
Joined: Jan 2005 OH, USA
Posts: 195 Feedback: 100% (2) Link To This Post |
Posted: 3/21/2012 9:36:14 PM
I learned at Boy Scouts that any thing that can be cooked can be cooked in cast iron. We cooked lots of ...helper all the time. I had the best peach cobbler I ever tasted out of a Dutch oven.
Cleanup isn't too bad if it's seasoned properly. Try some corn bread. |
|
|
|
Posted: 3/21/2012 9:52:25 PM
Man, Love me some cast-iron cooked cornbread. Only way to cook it.
|
|
|
|
rusteerooster
member of the Old Farts club
Team Member
Joined: Mar 2005 SC, USA
Posts: 6390 Feedback: 100% (101) Link To This Post |
Posted: 3/21/2012 10:23:24 PM
[Last Edit: 3/21/2012 10:27:27 PM by rusteerooster]
Originally Posted By gdawg:
Man, Love me some cast-iron cooked cornbread. Only way to cook it. This for sure...and some of the best roast you will ever eat. BTW: the trick to cooking with cast iron on the stove top is getting the heat right. Most folks want to cook on high heat, wrong...cook on med and adjust down if needed. The only time I use high is if I am frying taters...  |
|
|
|
Posted: 3/22/2012 11:56:39 AM
Three secrets:
Season it properly. Make sure the grease is hot before putting the meat in to cook and Bob’s your Uncle. Never wash it with anything stronger than a sponge and water. Remember those two things and you can cook anything in it. |
|
|
|
RaynoEleven
Member
Team Member
Joined: Dec 2004 IL, USA
Posts: 2214 Feedback: 0% (0) Link To This Post |
Posted: 3/22/2012 12:18:04 PM
Originally Posted By rusteerooster:
Originally Posted By gdawg:
Man, Love me some cast-iron cooked cornbread. Only way to cook it. This for sure...and some of the best roast you will ever eat. BTW: the trick to cooking with cast iron on the stove top is getting the heat right. Most folks want to cook on high heat, wrong...cook on med and adjust down if needed. The only time I use high is if I am frying taters... I cook on cast iron a lot and the only problems I have with sticking is when I use too much heat. I have done hamburger helper in cast iron, clean up wasn't too bad, but the result wasn't worth the extra effort. |
|
|
|
Posted: 3/22/2012 12:42:27 PM
my wife fixes literally everything in her cast iron. As mentioned season it properly and don't use harsh chemicals on it ever. I do know she cleans it immediately after cooking so that is important. Now as for cooking hamburger helper... YESSIR! we even have lazagna in ours and I can't imagine anything more challenging that that one. Oh I should mention that my wife has some really good quality cast iron stuff. The only skillet she has issues with is the cheapie one we picked up at bass pro on sale. That one is not very good. The others are great.
oh wanted to also mention that cornbread is awesome in a skillet. Put some honey on it and ... well it taste fantastic. You should also try sourdough bisquits. They turn out so good we eat them by themselves with a little blackberry preserves or honey and it is to die for. Cast iron is the only way to go. |
|
|
|
|
Posted: 3/22/2012 7:33:25 PM
Not to Hijack, has anyone used any new cast-iron that has already been pre-seasoned (factory), and your thoughts.
|
|
|
|
|
Posted: 3/22/2012 8:04:07 PM
It's ALL we've used for 20+ years.
 |
|
|
|
trwoprod
Member
Team Member
Joined: May 2006 TX, USA
Posts: 14941 Feedback: 100% (1) Link To This Post |
Posted: 3/22/2012 11:17:46 PM
Originally Posted By gdawg:
Not to Hijack, has anyone used any new cast-iron that has already been pre-seasoned (factory), and your thoughts. I have. It's a good start. I still miss Lodge and Wagner machined interiors, but I am happier that Lodge at least is still in business. You will still need some work to get a really good surface. On the hamburger helper, the best thing that you can do it what I tell everyone –– turn the heat down! |
|
ARCHIVED
