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Post by WILL on Jun 3, 2012 14:21:47 GMT -7
We just replaced our primary cooking pan with cast iron. We also purchased a 7 quart Dutch oven and griddle. We have no idea what we're getting into here. So far, we've heard good and bad things about cast iron cook wear. Frankly, I'm feeling like we may have made a bad purchase. Can anyone here enlighten us?  |
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Post by geron on Jun 3, 2012 14:37:45 GMT -7
Keep it seasoned properly. Yours looks like it is the "pre-seasoned" cast iron. Never wash it with dish detergent. That will cut the seasoning off. Just use hot water and a brush to clean up.
Mom could never use cast iron because she was a "cleanliness freak" if there ever was one. Scrubbed the dickens out of hers with SOS pads. Everything stuck to it when she cooked.
I really like mine but with "aging wrists" and "uncle arty" it's just too heavy to manipulate any more.
Check some dutch oven forums for good advice on seasoning and maintaining the seasoning.
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Post by olebama on Jun 3, 2012 14:45:04 GMT -7
The wife will only use cast iron when she cooks cornbread. You just have to keep everything seasoned so food won't stick. Like Geron said, don't use soap in them. They are good to use over a camp fire, just hard to transport them there.
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Post by angelhelp on Jun 3, 2012 14:47:14 GMT -7
Don't use it until it's been seasoned.
Don't wash it with soap because you'll remove the protective grease that comprises the seasoning.
Food won't stick as long as that coating's in place. You can also use spray grease or any other additional grease for cooking that you'd normally use. We don't eat fried foods in my house, but we often use a "frying pan" for stovetop cooking.
The Dutch oven can be used inside your normal oven as well as over a fire. Think of it for the same uses as a crockpot.
The grill works well for broiling meat, for broiling sandwiches, and for defrosting.
As long as you scrape off whatever food bits remain, then make certain that the seasoning is intact, and dry the iron thoroughly between washes & uses, you should have it "forever".
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Post by COB on Jun 3, 2012 15:37:10 GMT -7
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Post by woodscustom on Jun 3, 2012 15:58:31 GMT -7
If you have replaced your cookware with Cast, you will quiclky learn the ins and outs of cast. It's not a black science, but there is a learning curve. I hate to say it in this day and age, but Lard and Bacon grease is your friend with cast, just like it was back in 1912.
Germaphobes can't cook with cast as stated above. When done correctly, you can fry up an entire breakfast in a skillet, wipe it out with a paper towel, and hang the skillet on a hook....DONE.
Same way with a dutch oven. A brush and hot water is ALL I use to wash it out. Then it goes back over the fire to warm up and dry, then it gets a good coat of veg oil or bacon grease inside and out, then sat aside for later use. It sets on the wood stove right now, ready to go.
No one has yet to have stated how GOOD food is cooked with cast. It puts a taste to the food that can't be described. Stew out of a Cast pot like yours will beat out the same stew in a Stainless pot ANY DAY OF THE WEEK.
I applaud your choice. You'll be glad you did.
WC
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Post by Cwi555 on Jun 3, 2012 16:02:34 GMT -7
Cast iron turns into an heirloom thing. The longer you cook with it, the more characteristics you impart to it based on the specific manner of and what you cook. I could go into the science of it if you wish.
I have a pan manufactured in 1898, passed forward through one side of my family of which, it's the only pan that makes specific recipes correctly because of their unique characteristics.
This particular pan came from my Grandmother, I've purchased 4 pans of equal size etc, used the same ingredients to the .01 gram, and the 4 new pans all tasted the same with the original pan from my Grandmother being the only one that made the cornbread right.
It was made by lodge which btw, the company was only two years old when it was originally purchased.
Another factoid for you, they go through the nth degree to assure the same metal formula from 1896 forward is used in their home products.
All of their enamel pans are made in China, and in my opinion are of poor quality. Not from bad design, but with environmental rules being what they are, it was next to impossible to make them in the states. Stick with the standard cast iron pans.
I would not be feeling bad about your purchase. It will take some getting used to, but time will show the wisdom of it.
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Post by wtrfwlr on Jun 3, 2012 16:03:33 GMT -7
I'm with all of the above. I see the set that you purchased IS made by Lodge. They are Primo in the world of cast. I have never had anything that was 'preseasoned' so I can't help you there. All my cast skillets and pots and Dutch ovens belong to my Grandmother who got them as handme downs from her mom who very well may have gotten them from hers!
I do have one Lodge skillet that I found in a dumpster that had been tossed with a huge pile a burnt something in it? I took it home and finished burning the stuff out of it and re-seasoned it and it looks just like what you just bought!
You're gonna LOVE it!
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Post by onidah on Jun 3, 2012 16:11:45 GMT -7
I think you made a bad purchase. Seriously. You didn't buy enough cast iron pans. Three just won't do it. You need to buy many other various shapes and sizes ASAP.
I currently own and use about 40 pieces of cast iron cookware. Anything from a Lodge cast iron wok to a Griswold waffle iron from the early 1900's. Nothing matches cast iron's durability, taste, non-stick abilities, and heat distribution properties.
Treat them well, use them often, keep them oiled and dry in storage and your grandkid's grandkids will be thanking you for your recent purchase.
Onidah
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Post by WILL on Jun 3, 2012 16:12:42 GMT -7
Alright, thanks guys. I'm feeling much better about our purchase after reading your replies.
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Post by garret on Jun 3, 2012 16:17:24 GMT -7
i use a cast dutch ovena lot for making stews and pochi's (south african currys) i have also made damper and scones in it over the camp fire.
if i didnt have such a good quality set of stainless and copper pans i would be replacing it all with cast
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Post by xwing on Jun 3, 2012 16:18:08 GMT -7
I USE A DUTCH OVEN SOMETIMES WHEN CAMPING OUT OF THE TRUCK...GREAT FOR BISCUTS
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Post by wtrfwlr on Jun 3, 2012 16:20:36 GMT -7
Alright, thanks guys. I'm feeling much better about our purchase after reading your replies. Good, I know what that stuff costs and it was not a purchase to take lightly! New Lodge stuff is high$$$ But hey you get what you pay for and you bought good stuff. |
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Post by sirderrin on Jun 3, 2012 17:45:12 GMT -7
Once you go cast you will never go back!  |
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Post by dtucker on Jun 3, 2012 17:53:58 GMT -7
I use mine everyday. My husband knows not to touch my cast iron, he is a clean freak so he would mess them up. I have about 15 pieces all together. The main one I use I have had about 20 years and it was my grandmothers before that (I have no idea how old it is but I know she had it her whole adult life and she passed at age 75.) So if you keep it seasoned and don't over do it on the cleaning and scrubbing it will probably last forever. Do not cook acid based foods such as tomaotes or tomatoe sauce in it. The acid will mess with the seasoning on it. I love mine it makes the best corn bread and biscuits. I love mine and hope it lasts long enough for my daughter to use it.
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