Let's pump some iron

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Let's pump some iron

Postby BrookfieldAngler » Jun Sat 02, 2012 12:59 pm

So I just got my first cast iron cookware items as a b-day present from the wifey - a 10.5" skillet and a 10" grill pan. I have them baking in the oven as I type.

While I wait, let talk about some cast iron recipes!

What do you like to make on your heavy metal?
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Re: Let's pump some iron

Postby pikekid96 » Jun Sat 02, 2012 6:36 pm

steak, hamburgers, homemade hashbrowns, lots of stuff!
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Re: Let's pump some iron

Postby cb-fishes » Jun Tue 12, 2012 8:11 am

I cook almost everything in cast iron- I've got 4 pieces of cast iron cookware:

A shallow skillet - great for potatoes, pan-fried fish, making quesadillas
A deeper skillet - great for larger quantities, chilli, stir fries
An un-enameled dutch oven- great for stews, chilli, beans, making sauces, deep frying
An enameled dutch oven - big enough for a whole chicken, great for bigger stews and stuff

Besides my crockpot, grill, and a stockpot, these are pretty much the only pieces of cookware I use. They will last forever, they get better the more you use them, and they can be used anywhere: stovetop, oven, grill- I even used them directly on the campfire during camping a few weeks back.

I like them because they're versatile, old school, no-nonsense (none of that non-stick coating BS), and they heat so nicely.

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Re: Let's pump some iron

Postby BrookfieldAngler » Jun Tue 12, 2012 8:19 am

Thanks!

So far, I have done some grilled cheese, pork chops, chicken breasts, and steaks. I actually have an easier time cooking with this than other pans. I am not sure if it's the way they heat or what, but everything seems easier to me.

I am working hard on building up a good seasoning. It's a change to clean the pan(s) right away instead of waiting until later that evening or the next day. I have been storing them with a light coating of oil as well.
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Re: Let's pump some iron

Postby cb-fishes » Jun Tue 12, 2012 8:23 am

Yeah the seasoning is key.. I've had trouble getting mine seasoned just right, so what I usually do at first is cook a bunch of bacon in them repeatedly. Leave the bacon grease, come back later, heat it up again. After a few days of that, I rinse off what remains and enjoy my pan! I've done the oven heating thing too, but it seems the stovetop way works fine as well.

I think they're way more forgiving than normal pans- they heat slowly but evenly, not as much chance of burning your food! And they stay warm for so long... They're just awesome
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Re: Let's pump some iron

Postby Big Al » Jun Tue 12, 2012 9:06 am

The secret to cast iron is never use soap. Rinse with water - that's it. You can use a nylon brush and/or a plastic scraper for larger or stuck on bits. I always coat with oil after use. Favorite recipe has to be either cobbler or cake done in a dutch oven.
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Re: Let's pump some iron

Postby BrookfieldAngler » Jun Tue 12, 2012 9:11 am

Yeah I have avoided the soap and made it very clear to the wife not to as well. I got a nylon brush specifically for this cookware because the brush gets pretty nasty and I wouldn't use it on other things. For the most part, though, I only use the brush on the grill pan so I can get in between the ridges. It makes it a lot easier. Also, after rinsing the pans, I warm them up to help the remaining water evaporate and then coat with oil.
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Re: Let's pump some iron

Postby ohoffm » Jun Tue 12, 2012 2:47 pm

Proper seasoning is definitely a key. Another thing to consider: make sure it is not around when you tell your wife you are going on yet another fishing trip. No fun getting bonked by one of those :)
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Re: Let's pump some iron

Postby RamblingBen » Jun Tue 12, 2012 3:09 pm

To clean mine I use a bunch of kosher salt and wipe the salt into the pan with a paper towel, it will get a surprising amount of stuff off, Then use water if necessary.
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Re: Let's pump some iron

Postby red_mucilin » Jul Fri 13, 2012 11:39 pm

coconut oil. eggs chicken fish. coconut oil seasoning. get a small stainless steel brush from hardware store.
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