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Thread: Cast Iron Pans

  1. 06-09-2013, 11:27 AM #1
    cali baker
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    Cast Iron Pans




    I just got a 10" pan today. Do you guys cook on one? I had a HUGE cast iron skillet which I braised turkey parts in and it turned out so good. But it was wayyyyy too big and heavy for every day use so I gave it to my co worker. I think the size I got today fits my cooking needs better. Anyways, what have you made on your cast iron pan?
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  2. 06-09-2013, 03:29 PM #2
    cali~jenn
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    Re: Cast Iron Pans




    I have a baby little one that I got from my mom. I use it when I can but being so small it doesn't get used that often. Is perfect size for frying tortillas.lol
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  3. 06-09-2013, 04:51 PM #3
    threeovens
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    Re: Cast Iron Pans




    I have all sizes of cast iron skillets. I cook everything in there. The best part is that you can finish stuff off in the oven. It's a great way to make cornbread because you can cut it into wedges and serve in the cast iron "rustic" style. Also, since it can get hotter than a non-stick skillet, it is good for searing a steak or other meats. They also retain heat more evenly and for longer than ordinary skillets.

    New cast iron normally needs to be "seasoned." It also sometimes has a gummy coating that you have to wash off. To season, it should be rubbed, inside and out, with some sort of oil (how about that coconut oil?) and baked in the oven over low to moderate heat for an hour or so. Periodically, I re-season it by either using it to fry with a lot of oil or butter. I do mean a lot. Until your skillet is well-seasoned don't cook fish in it or use soap to wash it because it will retain those not so yummy flavors. Once it is blackened, it is fine to cook fish and clean with soap and water. At least I do.
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  4. 06-09-2013, 05:34 PM #4
    TraciInTexas
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    Deja vu...

    http://tastetestedrecipes.com/showthread.php?t=782
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  5. 06-09-2013, 06:23 PM #5
    cali baker
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    Re: Cast Iron Pans




    Lol, thought this was a familiar topic!

    [MENTION=642]threeovens[/MENTION] , I didn't need to season it since it was a new pan ; just washed it, dried , and coated with oil. I used it tonight -- do I just wipe it with a paper towel and coat with oil again? I know I should not wash with soap and water anymore.
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  6. 06-09-2013, 06:56 PM #6
    threeovens
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    Re: Cast Iron Pans




    That's what they say - just wipe out with a paper towel. Someone did tell me that the new pans come already seasoned. After a few uses you may notice that the pan is a little dull. Just rub it with more oil.

    I love the cast iron pans. When I was a child, I remember my grandmother had hers hanging up on hooks that stuck out of the fireplace in the kitchen.
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  7. 06-10-2013, 02:18 PM #7
    cali baker
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    Re: Cast Iron Pans




    Quote Originally Posted by threeovens View Post
    That's what they say - just wipe out with a paper towel. Someone did tell me that the new pans come already seasoned. After a few uses you may notice that the pan is a little dull. Just rub it with more oil.

    I love the cast iron pans. When I was a child, I remember my grandmother had hers hanging up on hooks that stuck out of the fireplace in the kitchen.
    I think I'm going to re-season the pan even tho they say it was seasoned already. I found that my food was sticking on the pan last night while cooking and i'm eager for it to become "non-stick". I do like my new pan though.
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  8. 06-18-2013, 07:40 PM #8
    TraciInTexas
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    Quote Originally Posted by cali baker View Post
    I think I'm going to re-season the pan even tho they say it was seasoned already. I found that my food was sticking on the pan last night while cooking and i'm eager for it to become "non-stick". I do like my new pan though.
    Scrub him well, and then lightly coat it with a high-heat oil like peanut or coconut oil. Oven to about 350... After an hour, rub it down with oil again. Another hour, check it. The original Season may take three or four hours, but it will stay for years until you prolonged-boil water in it or wash with soap & a scrubbing. He'll look smooth and slightly shiny when seasoned, kinda between matte and shiny. Satin paint finish?
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  9. 06-18-2013, 07:43 PM #9
    TraciInTexas
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    When you use them, just swish with water and dry it on the burner. When it's dry, a very light swipe of oil while its hot and it will stay seasoned perpetually!
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  10. 06-18-2013, 07:56 PM #10
    cali baker
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    Re: Cast Iron Pans




    thanks for the tips Traci!
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