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Let's talk about cast iron

Community Guru
Amanda L Member Since: Jan 23, 2018
11 of 15

Anthony H wrote:

Kudos all around. Nothing sizzles like a cast iron pan, but my fav is my heavy Dutch oven. Five alarm jambalaya, anyone?  


When I was a kid we made peach cobbler in a Dutch oven at least once a year. It was the best dessert ever. 

 

 

 

 

Community Guru
Kelly B Member Since: Jan 1, 2016
12 of 15

My house is tiny but I have two of them. I keep them in the oven... that's how little space I have.

 

I did the thing where you use steel wool/SOS to strip them and then rebake them in the oven for like an hour and a half. But it's certainly not nonstick... I don't use it to fry eggs, for example.

Community Guru
Virginia F Member Since: Feb 15, 2016
13 of 15

Renata S wrote:

I've got a cast iron frying pan someone re-gifted to me and I'd like to re-gift it to a friend who will probably use it (it seems a little too large for my purposes). The problem is that it wasn't seasoned properly the first time. 

I found this video recently that shows you how to do this using the self-clean function on modern stoves. I know there are a number of cast iron fans on UW, so I thought I'd share it. 

Does anyone else have any new food or cooking discoveries? 

https://www.youtube.com/watch?v=j6Tz3HnnCFs


I have my mother's small cast iron skillet - it's at least 70-80 years old and still going strong. I also have a medium and an extra large, both used and given to me and cherished. The 8" and 10" never leave my stove top.

 

This is something I do when I think they need a "refresh" seasoning. I cook something requiring a shallow fry - pour in about 1-2" of a neutral oil, cut up some flour or corn tortillas, and make homemade chips ... or perhaps some  schnitzel, or Navajo fry bread, or chicken parmesan, or whatever. Once that's done, *pour off most of the oil, leaving a fillm (I save it to use for swiping on the pans after cooking). Set it over a burner on low heat for a bit and then wipe it out. That should work, depending on how bad the surface is to begin with.

 

*ETA: Let the oil sit in the pan for awhile before pouring off.

Community Guru
Nichola L Member Since: Mar 13, 2015
14 of 15

Renata S wrote:

I've got a cast iron frying pan someone re-gifted to me and I'd like to re-gift it to a friend who will probably use it (it seems a little too large for my purposes). The problem is that it wasn't seasoned properly the first time. 

I found this video recently that shows you how to do this using the self-clean function on modern stoves. I know there are a number of cast iron fans on UW, so I thought I'd share it. 

Does anyone else have any new food or cooking discoveries? 

https://www.youtube.com/watch?v=j6Tz3HnnCFs


____________________

I am sure this must be on the Internet somewhere, but if you want to get rid of onion or garlic smells from your hands rub them against stainless steel. I found a lump of stainless steel "soap" and it really does work. I also use on the plastic lids of containers that have had onion in them.  

Community Guru
Petra R Member Since: Aug 3, 2011
15 of 15

Nichola L wrote:

 

I am sure this must be on the Internet somewhere, but if you want to get rid of onion or garlic smells from your hands rub them against stainless steel. I found a lump of stainless steel "soap" and it really does work. I also use on the plastic lids of containers that have had onion in them.  I wish there was a stainless steel floor cleaner.....

I chopped three huge onions and tripped over Luca (Luca is another story... I do not own Luca. He just quietly lives in my kitchen) on my way to the pan.

 

Chopped onions EVERYWHERE.

 

My kitchen smells of chopped onions.

 

Luca was not harmed during (or subsequently to) the chopping of the onions (or the aftermath.)

 

I also tripped over bl**dy Luca while carrying my favourite bowl, which was full of pomegranate seeds a couple of months ago. My favourite bowl broke. Do you know how messy (and red!!!!) pomegranate seeds are?

 

Luca is a health hazard.

 

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