Cast Iron Cookware

[BoondockSaint]

While I was cooking breakfast this morning in my trusty Lodge skillet, I got into a conversation with my dad about how much I liked cooking with cast iron. So, he mentions that he thought that we had some cast iron stuffed away in a crawl space that was his mother's. I went and took a look and sure enough there were 2 skillets and a dutch oven. They're in the oven right now being re-seasoned. (The brand name is Griswold and I looked it up and apparently there a bunch of people who collect Griswold cast iron. Very bizarre.)

Anyway, cast iron rules the school. I don't think there is anything better to cook with. If kept properly it's non-stick. It's cheap. It cooks evenly and retains heat so well. Goes from the stove top to the oven with no problem. It lasts forever.

So keep you copper and your Teflon and your aluminum. Give me cast iron or give me death.

[One Dead Fred]

I could get nice pots, but the best I can do with my cast iron is scrambled eggs.

[Melissa the Accountant]

Anyway, cast iron rules the school.
So true. I know you're talking about the raw cast iron cookware, but in addition to that, I have also enjoyed cooking on enameled cast iron pieces. The trick is to find them at thrift stores, yard sales, or on clearance. I have a terrific cast iron dutch oven that I use for soups, and you're right, it's unbeatable in terms of even, steady heating.

[Coach]

While I was cooking breakfast this morning in my trusty Lodge skillet, I got into a conversation with my dad about how much I liked cooking with cast iron. So, he mentions that he thought that we had some cast iron stuffed away in a crawl space that was his mother's. I went and took a look and sure enough there were 2 skillets and a dutch oven. They're in the oven right now being re-seasoned. (The brand name is Griswold and I looked it up and apparently there a bunch of people who collect Griswold cast iron. Very bizarre.)

Anyway, cast iron rules the school. I don't think there is anything better to cook with. If kept properly it's non-stick. It's cheap. It cooks evenly and retains heat so well. Goes from the stove top to the oven with no problem. It lasts forever.

So keep you copper and your Teflon and your aluminum. Give me cast iron or give me death.
Agreed. Many chefs talk about the greatness of cast iron, yet few people I know actually know how to use the stuff..If properly seasoned, it should never need be scrubbed down.
I love cooking with it...I have a cast Iron Pot and a "crane" in my fireplace that I love to cook stew and soup in.

[Chigworthy]

My skillet gets used all the time. When I'm not cooking with it, it is rubbed down with olive oil and sitting on the top shelf in my oven. There, it works great as a thermal mass for baking hearth breads, and it gets seasoned constantly.

[Tenbatsuzen]

(The brand name is Griswold and I looked it up and apparently there a bunch of people who collect Griswold cast iron. Very bizarre.)


Was the cookware... Rusty?

http://www.onepagewonder.com/christmas_vacation_small.jpg

[joethebartender]

Another good thing about cast iron is that you can cook with it right right on the grill. I have a 22 1/2" charcoal weber ketel. (that's it in my av pic)

I use an iron skillet for onions and peppers for fajitas, sausage and peppers, and sauteed mushrooms.

I also use a small dutch oven on the grill for cooking (and keeping) beer and onions hot in for wursts or for making baked beans.

Cooking the whole meal outside keeps the kitchen cool and the house from stinking like onions and garlic!:wink: The house may stink like something else after I make the beans though.:ohmy:

[BoondockSaint]

Forgot about using it on the grill. You can also put it under the grate and throw some woodchips in there for some smoke.

[weekapaugjz]

So true. I know you're talking about the raw cast iron cookware, but in addition to that, I have also enjoyed cooking on enameled cast iron pieces. The trick is to find them at thrift stores, yard sales, or on clearance. I have a terrific cast iron dutch oven that I use for soups, and you're right, it's unbeatable in terms of even, steady heating.

i have an enameled cast iron grill pan that i absolutely love. i live in an apt. complex and can't have a big grill but this pan does a great job with cooking steaks, pork chops, sausages, etc. heats evenly throughout so rotating whatever is cooking is not needed. i need to get some more cast iron goodies.

[Team_Ramrod]

While I was cooking breakfast this morning in my trusty Lodge skillet, I got into a conversation with my dad about how much I liked cooking with cast iron. So, he mentions that he thought that we had some cast iron stuffed away in a crawl space that was his mother's. I went and took a look and sure enough there were 2 skillets and a dutch oven. They're in the oven right now being re-seasoned. (The brand name is Griswold and I looked it up and apparently there a bunch of people who collect Griswold cast iron. Very bizarre.)

Anyway, cast iron rules the school. I don't think there is anything better to cook with. If kept properly it's non-stick. It's cheap. It cooks evenly and retains heat so well. Goes from the stove top to the oven with no problem. It lasts forever.

So keep you copper and your Teflon and your aluminum. Give me cast iron or give me death.

Grandma was waaaaaay ahead of her times.

She would get along well with the Jackass boys.

[BoondockSaint]

Grandma was waaaaaay ahead of her times.

She would get along well with the Jackass boys.

You should see her cast iron dildo.

And I just took them out of the oven after they cooled down and it is amazing what some steel wool and oil can do.

[Team_Ramrod]

You should see her cast iron dildo.

Not when I'm at work, bro. I can't be bursting out laughter while I'm supposed to be 'earning' a paycheck.

[sailor]

My skillet gets used all the time. When I'm not cooking with it, it is rubbed down with olive oil and sitting on the top shelf in my oven. There, it works great as a thermal mass for baking hearth breads, and it gets seasoned constantly.

wouldn't olive oil smoke? why not canola or vegetable oil or such?

[Chigworthy]

Just a swipe of olive oil and no smoke. I think the lower flash point of olive oil actually seasons better than your canolas or grapeseeds. I don't know nearly enough about rapes though.

[happytypinggirl]

i use different types of cookware for different things, but cast iron absolutely is one of the greatest things you can have in your kitchen. unless of course you're like 90 and can't lift shit, in which case you're screwed. cuz its REALLY heavy.

[Bossanova]

I love cast iron, I get to wear those cutie oven mits when I cook with them. Makes me feel like Martha Stewart........sort of

[BoondockSaint]

Just a swipe of olive oil and no smoke. I think the lower flash point of olive oil actually seasons better than your canolas or grapeseeds. I don't know nearly enough about rapes though.

I suggest attending Ron Bennington's Rape Prevention Prevention class.

[drusilla]

i use different types of cookware for different things, but cast iron absolutely is one of the greatest things you can have in your kitchen. unless of course you're like 90 and can't lift shit, in which case you're screwed. cuz its REALLY heavy.

yeah that's me. i'm a spaz & would wind up dropping a full pot right on my foot. i'll stick to regular wok & pot cookware.

[Devo37]

i love my cast iron (3 of them for 10 bucks!), but i'm still learning to use them.

any suggestions for cooking a steak?

[PapaBear]

I love cast iron. I have two Lodge skillets and a Lodge stove-top grill/griddle. Even my ash tray is a tiny Lodge skillet!

http://i6.photobucket.com/albums/y229/snowmaninva66/-MediaCard-BlackBerry-pictures-I-1.jpg

[Jeano]

i love my cast iron (3 of them for 10 bucks!), but i'm still learning to use them.

any suggestions for cooking a steak?

For steaks in cast iron: Get the skillet EXTREMELY HOT. Take a room temperature New York Strip or Ribeye and rub liberally with your average cajun seasoning (store bought is fine). Melt some butter and drizzle on the steak and put the steak in the pan butter side down. THERE WILL BE FLAMES. So be careful. Two minutes on one side, drizzle the other side with butter and flip. Again, FLAMES! Two more minutes and let the steak rest while you saute some onions in the skillet. Delicious. And you'll smell that steak for about 3 days, but it's worth it.