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Post by Deleted on Jun 3, 2012 19:18:19 GMT -7
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Post by onidah on Jun 3, 2012 21:08:46 GMT -7
Some good information, but I disagree with the recommendation of lining the dutch oven with aluminum foil to keep it from getting dirty. Besides the expense (with the current price of aluminum foil), it just isn't necessary. That defeats the whole point of using cast iron in my mind. |
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Post by woodyz on Jun 3, 2012 21:43:06 GMT -7
+1 one no foil in my cast. I did find the post from that site I don't remember where I made a pdf print of all nine pages of entries, but it is too large to load and I can't remember how I used to split pages out of a pdf file, but I will figure it out.
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Post by mud on Jun 4, 2012 0:54:35 GMT -7
I bought my wife a stainless steel set (mid range price) for a gift. Last year I bought her a new cast iron skillet. We now have 4 skillets and a chicken fryer and that is all she uses unless she is boiling water or making spaghetti. She refuses to use the rather expensive stainless stuff anymore and it just hangs under the cabinets. I say welcome to the club! If you happen to stick your food you can either burn it out in the coals of a fire or simply boil water in the skillet. After the boil, just season it again. If you got Lodge brand they come with instructions on how to re-season but long story short when we have to do that it is just a matter of cleaning, wiping it down and then throw it in the oven and bake it at 300 for an hour or so.
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Post by cajunlady87 on Jun 4, 2012 3:14:23 GMT -7
Yes I cook in castiron and own several heirloom pieces, my most favorite is one owned by my great grandmother which has the wired bail handle which got hung in the fireplace to cook in.
For those looking to buy castiron, many of the older pieces are available at antique and thrift shops at unreasably cheaper prices than buying them new in other stores. Better quality at cheaper prices. Of course, any is better than none wherever you buy them.
Once a year I give them a thorough cleaning like my ancestors did. I build a fire and put them in it to burn off any build up on them such as grease on the outside.
When they get used I do use warm soapy water to clean them, then set them on the stove over a low heat to dry them up then take a saturated paper towel with oil which gets smeared inside while the pot is still hot. This prevents them from rusting and continuously reseasons them.
There is one food item I don't cook in them and that is okra. Okra turns black and picks up the iron taste.
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Post by Deleted on Jun 4, 2012 5:35:35 GMT -7
I agree with the foil thing!! I don't do it either. For doing pies fresh or frozen I place 3 golf ball size stones in the bottom then the pie on top. Some use an upside down pie tin.
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Post by dtucker on Jun 4, 2012 6:14:28 GMT -7
I read somewhere a long time ago, that it also puts more iron in your diet. I don't know if this is true or just an old wives tale., for what it's worth  |
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Post by Cwi555 on Jun 4, 2012 6:24:01 GMT -7
Batter that okra and it will not pick up the iron taste. 1 CUP cornmeal, tbsp of black pepper, 1/4 tspn salt. Mix dry.
Beat one large egg and soak okra cuts in egg for ~10 minutes.
Heat oil to med high coat okra evenly in dry mix. Place in hot oil.
stir continuously until it starts to turn brown then reduce heat to med.
continue until golden brown.
The batter will fleck off where it stayed next to the pan on the bottom leaving the okra without that iron taste.
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Post by Cwi555 on Jun 4, 2012 6:28:59 GMT -7
Given this thread, I think its time to pay lodge a visit this weekend. It's been a while, and I'd like to know if their factory outlet is still low on prices.
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Post by cajunlady87 on Jun 4, 2012 6:56:24 GMT -7
Batter that okra and it will not pick up the iron taste. 1 CUP cornmeal, tbsp of black pepper, 1/4 tspn salt. Mix dry. Beat one large egg and soak okra cuts in egg for ~10 minutes. Heat oil to med high coat okra evenly in dry mix. Place in hot oil. stir continuously until it starts to turn brown then reduce heat to med. continue until golden brown. The batter will fleck off where it stayed next to the pan on the bottom leaving the okra without that iron taste. I love it, thanks cwi. I should've elaborated more on that one. Frying okra in a castiron skillet isn't the problem. To make any gumbo with okra, the okra need to be "smothered down", a process which cooks them down to remove the sliminess, gives the color of the gumbo along with the cooked down onions, and also thickens the gravy. Done properly, the process is cooked on a very low heat setting and requires constant stirring, total time, approximately an hour depending on the amount of gumbo being cooked and the amount of okra used to do so. An interaction between the two creates this problem for me which doesn't jive. That's when my Magnalite takes over.  |
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Post by missasip on Jun 4, 2012 7:14:37 GMT -7
Though I do have SS pots and pans, as they do have their place, cast iron is my go to cooking utensils.
I have two Dutch Ovens. One like your new one and one that is made for cooking in campfire coals. It has the concave lid that holds coals on top. One thing I did long ago for my dutch ovens was mate the lids and pots. I use valve grinding compound on the mating surfaces to make a perfect seal. Especially the concave lid. I can bake anything in that dutch oven that can be cooked in a regular oven. Biscuits, pies, cakes, casiroles...
I have two 12" fry pans, one deep fryer w/lid and two flat griddles, one round, one rectangular. The round one is my grilled cheese badboy! ;D
I also have an eight qt pot with a heavy wire handle. I fry fish mainly in it.
You will be hooked.
Jimmy
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Post by geron on Jun 4, 2012 7:21:40 GMT -7
Given this thread, I think its time to pay lodge a visit this weekend. It's been a while, and I'd like to know if their factory outlet is still low on prices. We're going up to Tracy City, maybe today (Marugg Company, Scythe country). May have to stop by S. Pittsburg on the way back. With 9.25 sales tax it's cheaper to order online and pay postage. However, We need to get out and about. A break needed  |
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Post by wtrfwlr on Jun 4, 2012 7:24:40 GMT -7
Though I do have SS pots and pans, as they do have their place, cast iron is my go to cooking utensils. I have two Dutch Ovens. One like your new one and one that is made for cooking in campfire coals. It has the concave lid that holds coals on top. One thing I did long ago for my dutch ovens was mate the lids and pots. I use valve grinding compound on the mating surfaces to make a perfect seal. Especially the concave lid. I can bake anything in that dutch oven that can be cooked in a regular oven. Biscuits, pies, cakes, casiroles... I have two 12" fry pans, one deep fryer w/lid and two flat griddles, one round, one rectangular. The round one is my grilled cheese badboy! ;D I also have an eight qt pot with a heavy wire handle. I fry fish mainly in it. You will be hooked. Jimmy That's a great idea but it sounds like a lot of work. How long did that take? I may have to give that a try! Thanks for the tip! |
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Post by lonewufcry on Jun 4, 2012 7:49:31 GMT -7
With all that has been said I would like to tell you they are all correct and as for taking them camping. I have a CI that I take backpacking with me its a small skillet with high sides. Its a tad heavy for backpacking but worth every ounce. You can't go wrong with CI
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Post by cajunlady87 on Jun 4, 2012 7:58:55 GMT -7
My biggest is an eight quart like Missasip has, and my smallest is the perfect size to fry one egg in. Besides that I have several sizes of flat skillets like you Lonewufcry, several larger skillets and many larger pots and saucepans and one grill with a well all around to collect drippings. The grill covers two burners on my stove and is an heirloom from my mom's first purchased gas stove. I am the envy of many in my family for that grill.
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