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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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11-07-2010, 09:56 AM | #1 |
Mystic Knight of the Sea
Join Date: Mar 2006
Location: The Great Swamp
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Do you like to cook in cast iron?
That's my favorite. My wife seems to prefer the Revere Ware stainless steel stainless steel pans and skillets with a copper bottom. She prefers them because of the lighter weight, especially in the larger pots and pans.
I think the copper bottom pans and skillets are OK, but I still prefer the heavier cast iron. I don't care for Teflon or other coated cookware. I found a cast iron lid for my 13.5" Lodge cast iron skillet. I ordered it yesterday. I got the lid for $51.39. That's expensive I know. I gave about $25 for my skillet to go camping with years ago. I've also got a Lodge dutch oven and Lodge tea pot. What is your favorite kind of cookware?
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11-07-2010, 10:10 AM | #2 |
Statistical Error
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Teflon I reserve for eggs , omlets, and such. Stainless steel/copper bottom's for rice, pasta, and stuff to boil. For everything else I use a cast iron to include making tortillas.
I've got a small cast iron dutch oven, but have yet to use it. I look for cast iron ware at flea markets and garage sales. You can't beat those old cast iron pans, well used and well seasoned.
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11-07-2010, 10:45 AM | #3 |
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Join Date: Jul 2006
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I only have one cast iron pot/lid left.
The drunk g'son made off with all the others. Including skillets, with lids and various other sizes of pots and Dutch ovens. Oh well, if he doesn't hock 'em for booze they will be put to good use, I hope. |
11-07-2010, 10:54 AM | #4 | |
Junior Member
Join Date: Mar 2006
Location: Arizona
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My wife cooks many things on a griddle, pan cakes, french toast, bacon etc. Cast iron makes for even heat and works very good |
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11-07-2010, 10:58 AM | #5 |
Home on the range
Join Date: Dec 2006
Location: S. Indiana
Posts: 17,281
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I use mine alot. Just be sure to season them with animal fat, bacon grease, etc. vegetable oils make them sticky
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11-07-2010, 11:09 AM | #6 |
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My ol' huntin' buddy was also a great camp cook.
Surprised everybody, on a trip. We had a small camp, with three vehicles surround the campsite, out in the desert. Built a good campfire, sitting around warming ourselves, early morning. About the time we decided to take off, everyone thoght John was just burrying the campfire. After six or seven hours out walking and shooting at various varmints, we all, finally came back to the campsite/vehicles. Most of 'em wanted to head back to town and get something to eat. John brought out tin plates and silverware, told everyone to have a seat. Dug out his dutch oven, where he had burried it among the coals and served up a fantastic venison stew. He had precooked it at home, then it finished it up at the campsite. Miss my old huntin' buddy, he allways came up with good stuff! |
11-07-2010, 11:13 AM | #7 |
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I much prefer my cast iron for cooking.
I have one skillet that is around 100 yrs. old and is so well seasoned, it is better than teflon. Only buy American-made cast iron - overseas manufactured cast iron has high lead content. As Hangfire said, only season with animal grease - a very light coat and baked for a few hours at 250 degrees, then wipe clean with a paper towel. Never scrub your cast iron - boil it clean if you have stubborn food stuck to it.
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11-07-2010, 11:20 AM | #8 |
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Location: Now, North Carolina
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I bought a small fry pan to use to cook eggs only in it. I was just getting it seasoned just right so the eggs didn't stick, some ass wipe in my house put it in the dish washer. I now have to remove rust and start all over again.
Boy did that piss me off... I hit the fricken roof.
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11-07-2010, 01:28 PM | #9 | |
Mystic Knight of the Sea
Join Date: Mar 2006
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The waffle iron is to be used over a fire. It's a lot of trouble getting out and using, but sure makes good waffles. And I have a couple of Wagner cast iron skillets and a corn pone pan. My big skillet is a Lodge. I wouldn't eat something that I knew was cooked in foreign cast iron. |
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11-07-2010, 01:56 PM | #10 |
KaBoom Kontrol Modulator
Join Date: Mar 2006
Location: Colorado, Western Slope
Posts: 16,229
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Oh Boy!
You don't want to get me started on cast iron cooking gear. But I'll try to hold it down. Can't make a REAL pineapple upside down cake like the old bisquick recipe UNLESS you use a well seasoned cast iron skillet. Can't make REAL chili in anything except cast iron, why? just one of those mysteries of life guess. Cast iron Dutch Oven is the original slow cooker, and out performs the kind with a plug in cord about 8 ways from Sunday. The old man's method with new was to boil up a mess of potato peelings first in a new piece, claimed it drew the oils and debris out of the pores, then it got baked to 350 and he'd add the lard or other animal fat and bake it at 250 for a few hours, let it cool and use it. When he was salvedgeing resturaunts and hotels fallen on hard times, he moved around around a lot, usually donated his own cast iron to whatever resturaunt he'd been working, and bought new at his next , "too heavy to haul around" was his explanation. Left all my cast iron with in-laws in WI when we moved, brought the Stainless steel clad aluminum with (it has it's uses, as has been mentioned) Bought some fair to middlin teflon stuff which has held up better than anticipated, but will be replaced this year with cast iron, USA made only. Never mastered the old man's skill to produce perfect omlets with a cast iron skillet so I'll keep on buying an 8" teflon coated aluminum pan for that purpose, long as you keep it moving like you should, the 15-30 seconds it takes to cook an omelet works okay. Electric stove here and I hate 'em, I want to see flames so I can adjust the heat properly, takes damn near a year to figure out an electric stove or oven, cause their errors are non-linear. Don't know if I'm making any sense or not, so I'll shut up now. Except for saying CAST IRON RULES! Regards, ... |
11-07-2010, 06:17 PM | #11 |
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The only flames I want in my house come from the pellet stove, prior to that it was the wood burning cast iron stove we used.
I don't like gas stoves, for cooking or anything else. Don't like the smell of propane and gas lines are bombs looking for a place/time to detonate. Personal opinion, others have theirs. |
11-07-2010, 06:48 PM | #12 |
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We used to cook a lot with cast iron until my wife had to have a glass top stove. The manufacturer strongly advised against using cast iron on top because of scratching the surface or breaking if something heavy is dropped on it. We still use what we can in the oven.
We have about ten pieces of cast iron including skillets, Dutch oven, griddle, wedge maker skillet for corn bread and a few others. The newest piece is at least twenty five years old. Some of it I inherited from my Grandmother and is older than my tired self. Since Pogo started this thread I have been looking for something that will protect the surface of the glass top and allow us to use the cast iron.
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11-07-2010, 08:12 PM | #13 |
slug
Join Date: May 2007
Location: Stover, Missouri
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If I were king, cast iron would be the only legal cookware. Do I like it? YES! We have an old 12" skillet and an 8qt pot with a lid. We have used the pot for deep frying, stews and whatever. The skillet doesn't get used enough. I'd like to find some old smaller pieces, as I believe the old pieces are a better quality iron and haven't been "alloyed" with years worth of "recycling".
Brian
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11-09-2010, 01:46 AM | #14 |
Gone
Join Date: Mar 2006
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I cook in cast iron most the time.Just keep it seasoned and they last a couple lifetimes,unlike all that pot metal crap that bends and might last a year.I have a cast iron frying pan and a griddle that I use the most.I need another dutch oven.
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11-09-2010, 03:47 PM | #15 | |
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