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Posted: 1/6/2011 4:26:58 PM EDT
Link Posted: 1/6/2011 4:30:17 PM EDT
Nothing better than beef stew from my cast iron dutch oven!
And fried eggs always taste better in a cast iron skillet.
Link Posted: 1/6/2011 4:31:10 PM EDT
http://www.youtube.com/watch?v=3yX1Q3x9Cs4
Link Posted: 1/6/2011 4:31:19 PM EDT
I use mine a lot.
Link Posted: 1/6/2011 4:32:47 PM EDT
I use my cast iron frying almost daily.
Link Posted: 1/6/2011 4:32:54 PM EDT


I cook chili over the fire all the time.

Link Posted: 1/6/2011 4:33:13 PM EDT
We have several pieces of cast iron cookware. If you like camping, do yourself a favor and buy a Lodge dutch oven with the raised rim lid for camp cooking along with a lid lifter. We bake pies, pizza, etc. while camping. Always keep your cast iron well seasoned and don't use dish soap to clean them.
Link Posted: 1/6/2011 4:34:30 PM EDT
Originally Posted By Rudolf_Diesel:
http://www.youtube.com/watch?v=3yX1Q3x9Cs4


Done this many times.

Link Posted: 1/6/2011 4:36:02 PM EDT
[Last Edit: 1/6/2011 4:38:23 PM EDT by Blindspooch]
Originally Posted By Rudolf_Diesel:
http://www.youtube.com/watch?v=3yX1Q3x9Cs4


Tried this a few weeks ago with a porterhouse

Got a few rib-eyes in the freezer for another go 'round this weekend
Link Posted: 1/6/2011 4:36:07 PM EDT
Love mine and always looking for more vintage pieces to add to my collection
Link Posted: 1/6/2011 4:38:46 PM EDT
Originally Posted By Rudolf_Diesel:
http://www.youtube.com/watch?v=3yX1Q3x9Cs4

Made it hot. Also, big +1 for using cast iron.

Link Posted: 1/6/2011 4:55:34 PM EDT
It is the only way to cook.
Link Posted: 1/6/2011 5:03:25 PM EDT
Link Posted: 1/6/2011 5:07:20 PM EDT
I have cooked my breakfast (and dinners) on ours, everyday, for the last 5 years. Cleaning is simple, boil water in it, then dump out, wipe clean, and re-oil.

I have 4 of them from 6" to a big 18" or 24" pan. I love em'.
Link Posted: 1/6/2011 5:07:30 PM EDT
Link Posted: 1/6/2011 5:10:04 PM EDT




Link Posted: 1/6/2011 5:10:19 PM EDT
Cooking with cast iron also ensures that you get some iron into your diet.
Link Posted: 1/6/2011 5:11:03 PM EDT
Best cookware going. My wife is getting older and has arthritis and insists on lighter weight cookware for her use.

I have a 5 gal. round bottom pot with lid we use for making soup( my daughter in law called it stew cause it's so thick), chili, and gumbo. It's the easiest to clean pot we have, I just lay it on its side and spray it out with a water hose, then wipe down with mineral oil to prevent rust. The point of using mineral oil vs a cooking oil or animal fat is that it does not turn rancid if you go for a long time between uses.
Link Posted: 1/6/2011 5:11:23 PM EDT
Any one who loves America thats who
Link Posted: 1/6/2011 5:12:21 PM EDT
Once you learn to cook right with a little bit of fat and getting your pan to the proper temperature before putting something in it, it really becomes pretty easy to cook in one. I rarely use anything else :D
Link Posted: 1/6/2011 5:13:37 PM EDT
Weekly, usually. I fry my venison steaks in one and sometimes ribeyes. I also cook eggs and bacon in it.
Link Posted: 1/6/2011 5:14:05 PM EDT

Originally Posted By Rudolf_Diesel:
http://www.youtube.com/watch?v=3yX1Q3x9Cs4


No shit! thats what I just ate about an hour ago
Link Posted: 1/6/2011 5:15:57 PM EDT
Originally Posted By Keekleberrys:
I got a 12" cast iron skillet for xmas and I find myself uising it more and more. I have used them before but always thought they were a pain in the ass to clean. Ive found though that if you keep it properly seasoned and use just a little bit of pam, butter, or olive oil you dont have any problems.

Plus they are indestructable so I can throw it in the camp fire, which is why I asked for one.

I think food honestly tastes better and nothing beats a grilled cheese cooked on cast iron.


I love mine. It is my favorite cookware. I love the shape of them too. Deep enough that you can boil water / rice in them and also has pour spouts on the side.
Link Posted: 1/6/2011 5:21:46 PM EDT
[Last Edit: 1/6/2011 5:22:18 PM EDT by SWS]
I used mine tonight to cook some burgers and saute some 'shrooms.
Link Posted: 1/6/2011 5:50:48 PM EDT
Link Posted: 1/6/2011 11:31:45 PM EDT
Link Posted: 1/7/2011 12:07:17 AM EDT
I just bought a very large CI skillet from the world before Christmas. Love it.
Link Posted: 1/7/2011 12:09:27 AM EDT
I love mine and will probably get a few more for car camping.
Link Posted: 1/7/2011 12:34:03 AM EDT
You do not want to clean cast iron. You can wipe it down, but dont wash it. They get better, and the food tastes better, in time with this method.
Link Posted: 1/7/2011 12:58:50 AM EDT


Cast Iron - The original non stick pan...

Link Posted: 1/7/2011 1:31:20 AM EDT
[Last Edit: 1/7/2011 1:32:49 AM EDT by HeliBoy]
Made a few steaks in my 12" Lodge last night pure win

ETA: I use a little bit of lard to dress mine after a rinse with hot water
Link Posted: 1/7/2011 2:10:24 AM EDT
Link Posted: 1/7/2011 3:00:57 AM EDT
What is this cast iron you speak of?




I just had pizza from my cast iron pan last night.


And a ribeye seared in the skillet then into the oven using Alton Brown's method.

Stew the night before.

I ordered a muffin pan and a bread pan from Amazon.com last night.
Link Posted: 1/7/2011 3:03:42 AM EDT
pretty much all I use anymore.

Link Posted: 1/7/2011 3:07:14 AM EDT
I have one ancient cast iron pas that was my great grandmas. I'm not a pro cast iron chef, but as far as cooking inside goes, especially meat I love using that thing.
Link Posted: 1/7/2011 3:07:35 AM EDT
[Last Edit: 1/7/2011 3:15:31 AM EDT by Mazeman]
I love my cast iron.

I clean mine with hot water. Never use soap on it.
Link Posted: 1/7/2011 3:19:34 AM EDT
Only way to make cornbread is in cast iron. Preheat skillet with the oven.
Link Posted: 1/7/2011 3:23:50 AM EDT

Originally Posted By Scott_R:
Only way to make cornbread is in cast iron. Preheat skillet with the oven.

And lube with fatback or bacon grease.
Link Posted: 1/7/2011 3:35:32 AM EDT
Yeah, but not usually plain cast iron. I love Le Creuset enamelware and the various knockoffs thereof.
Link Posted: 1/7/2011 3:47:59 AM EDT
Tagging for later. I have a skillet that hasn't been used for years. Time to get it out.
Link Posted: 1/7/2011 3:58:39 AM EDT
Originally Posted By Keekleberrys:
I have used them before but always thought they were a pain in the ass to clean.


Get yourself a package of iodine free table salt. Cost me $0.25 at the grocery store. Tablespoon or two into the pan, use a paper towel to scrub the pan with the salt, rinse with water and dry. It's clean, just put a bit of oil into pan and wipe it around with another paper towel.

Link Posted: 1/7/2011 4:06:01 AM EDT
You can pick up cast iron pretty cheap if you keep an eye out at yard sales.

My cast iron skillet makes some killer deep-dish pizzas.
Link Posted: 1/7/2011 4:14:33 AM EDT
Originally Posted By photokirk:
You can pick up cast iron pretty cheap if you keep an eye out at yard sales.

My cast iron skillet makes some killer deep-dish pizzas.


ALWAYS be wary of used cast iron, was frequently used by some to melt lead back in the day. That being said, I use 2 hand-me-down cast iron skillets, but I feel very confident they weren't used as lead melters. besides, new cast iron never seems to be that pricey (standard stuff anyway).
Link Posted: 1/7/2011 6:05:17 AM EDT

Originally Posted By skin290:
Originally Posted By photokirk:
You can pick up cast iron pretty cheap if you keep an eye out at yard sales.

My cast iron skillet makes some killer deep-dish pizzas.


ALWAYS be wary of used cast iron, was frequently used by some to melt lead back in the day. That being said, I use 2 hand-me-down cast iron skillets, but I feel very confident they weren't used as lead melters. besides, new cast iron never seems to be that pricey (standard stuff anyway).
The key is to find a Lodge outlet store and ask where the seconds are. I stop at ones in Severville TN and Commerce GA. Thet are only cosmetic seconds and they are marked. They are about 1/2 priced. I got a 14" deep dutch oven for $60 they are normally $100+. There was a slight casting flaw on the outside.

Link Posted: 1/7/2011 6:06:08 AM EDT
Everything tastes better on cast iron

You can't beat a good Dutch Oven cobbler cooked over coals...mmmmm
Link Posted: 1/7/2011 7:43:16 AM EDT
Originally Posted By skin290:
Originally Posted By photokirk:
You can pick up cast iron pretty cheap if you keep an eye out at yard sales.

My cast iron skillet makes some killer deep-dish pizzas.


ALWAYS be wary of used cast iron, was frequently used by some to melt lead back in the day. That being said, I use 2 hand-me-down cast iron skillets, but I feel very confident they weren't used as lead melters. besides, new cast iron never seems to be that pricey (standard stuff anyway).


12" Lodge skillet= $3 at a yard sale. Sand-blast and re-season and it's good to go.
Link Posted: 1/7/2011 7:44:10 AM EDT
All we use around here. Season them right and they are on par with teflon.
Link Posted: 1/7/2011 7:50:30 AM EDT
Originally Posted By Breugel:

Originally Posted By Scott_R:
Only way to make cornbread is in cast iron. Preheat skillet with the oven.

And lube with fatback or bacon grease.


I'm AR4U, and I approve this this message.
Link Posted: 1/7/2011 7:52:10 AM EDT
[Last Edit: 1/7/2011 7:54:28 AM EDT by testify4]
Love my Lodge skillet. Great for searing and as mentioned above, proper cornbread. Treat them right and you will be happy for a lifetime. I wonder how many gallons of bacon fat I have poured out of mine?

I need to get a cast iron dutch oven one of these days.
Link Posted: 1/7/2011 7:55:30 AM EDT
[Last Edit: 1/7/2011 7:56:27 AM EDT by Brak]
Originally Posted By skin290:
Originally Posted By photokirk:
You can pick up cast iron pretty cheap if you keep an eye out at yard sales.

My cast iron skillet makes some killer deep-dish pizzas.


ALWAYS be wary of used cast iron, was frequently used by some to melt lead back in the day. That being said, I use 2 hand-me-down cast iron skillets, but I feel very confident they weren't used as lead melters. besides, new cast iron never seems to be that pricey (standard stuff anyway).


I assume that using one of those instant lead-check test swabs on the cooking surface would be enough to rule out use as a lead melter?

Also, what is the best online source for the supposedly superior antique cast iron cookware?
Link Posted: 1/7/2011 7:56:29 AM EDT
I have a whole set of All-Clad, but cook almost exclusively on my Cast iron Skillet and Griddle now!
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