Cooking For Engineers

castironkettles2 · Guest

I've just started writing some articles on cooking using cast iron cookware at http://www.ecastironkettles.com, and I'm interested in what other members think of this type of cookware.

I seem to get the impression that some people swear by their cast iron cookware because it can heat evenly and is long lasting, whereas others just find them too heavy to handle and find seasoning an extra hassle.

Looking forward to reading your comments.

buttered popcorn · Joined: 01 Oct 2010 Posts: 6

I never cook with anything else. I wash my pans with soap sometimes and then put them on the stove and heat until the water boils off. The I add some garlic olive oil and swirl, then wipe lightly with paper towel. Then I do not use soap.
Mostly though I found that if the pan is well seasoned, it will wipe out with a towel. Season fully by coating sides and bottom with seasoned oil of choice and bake at around 250-300 for 30 minutes. You can throw it in when baking something else. Remove carefully ( hot handle ) and let cool . I have gone two years before having to re-season pans in past. Would not cook with anything else. Have 8", 10 " as well a large soup pot. All from yard sales. All my knives are carbon steel as well, and I treat them the same way.

How to care for pans:
http://www.google.com/url?sa=t&source=web&cd=1&ved=0CD4QtwIw...

See care instructions for knife care :
http://wildfirecutlery.com/WILDFIRE_CUTLERY_-_e-card-2.ppt

[url][/url]

DrBiggles · Joined: 12 May 2005 Posts: 356 Location: Richmond, CA

kitchen boy · Joined: 20 Mar 2011 Posts: 7

KitchenBarbarian · Joined: 10 Feb 2012 Posts: 11

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

I have a number of old cast iron hand me downs - but recently picked up an old Griswold (thrift shop...) that is amazing thin and lightweight. it's become a fav in the kitchen.

DrBiggles · Joined: 12 May 2005 Posts: 356 Location: Richmond, CA

[quote="KitchenBarbarian"]

Guest · Guest

I have a lot of the high priced cookware: allclad, Lecreuset, Staub,etc. and speaking only of the fry pans, I consistently reach for my cast iron FPs the most. I have a 12'' Lodge that I use at least 3-4 times a week annd I use my very old lecreuset(not enameled inside) almost daily. I do not use soap on any of my cast iron, just hot water. After cleaning, I add a couple drops of olive oil or canola oil and wipe with paper towel. The one thing I've learned is to add hot water immediately after using, and by the time I'm ready to clean up, the pan cleans easily. And , yes, it is heavy but worth the heft to me.

mckalley · Joined: 05 Apr 2012 Posts: 1

I really like mine although I have a few modern pans too but prefer the old cast iron ones.

I guess its like everything else: you get what you pay for.
If you pay for premium brands then you can get a great pan which will last you years, pay a little and you'll get little quality.

Not all cast iron pans are created equally!

Guest · Guest

There is only one US manufacturer of cast iron cookware in the USA, and that's Lodge. Their quality is consistent, so the claim "you get what you pay for" is baseless. (This obviously doesn't apply to buyers in other countries)

ColbyCorey · Posted: Wed Jun 20, 2012 7:35 am Post subject:

I agree with you that it may vary in other countries. As they say you need one piece of cast iron cookware because of its versatility. I have two of them. I used them mostly in winter to stews and roasts. If you are not comfortable with weight then look for enameled cast iron cookware that contains both helper and main handles and ergonomically designed handles that resist heat.