Re: [CH] cast iron

Chad A Gard (gard@indy.net)
Thu, 22 Mar 2001 16:51:32 -0500 

>    as i'd like to get an all-round utility cooker, for use on a gas BBQ
>...
>i'm interested in your opinion about Lodge cast iron products.
>do you recommend them? is there really any difference between
>brands of cast iron cookware? which specific style/sizes do you have
>experience with ; & what do you cook in them?
>advice appreciated !


I'm a big cast iron fan...
	Cast iron well maintained can be nearly as non-stick as teflon, but
you can use metal implements, knives, and such.  And, heat is dissipated
very nicely  even if you have a very poor electric stove like mine.  I also
use cast iron on the grill when it's too hot in the summer to cook indoors
(OK, I just like cooking outdoors, but an added bennefit is it doesn't heat
up the house).

I have the following items from Lodge:

1 6" skillet
1 8" skillet
1 10" skillet
1 12" skillet
2 15" skillets
1 7qt dutch oven

The first 3 items were actually purchased as musical instruments.  I've
only ever coocked with the 10" of those three, as 6" and 8" is really too
small to be practical.  I use the 15" skillets constantly.  The lid for the
dutch oven fits the 12" skillet.

They may have changed some of their castings and have different sizes now,
though.

You need to make sure to season your cast iron.  Before using a new item,
wash it in very hot soapy water, and scrub it down with a stiff brush.
Then, coat it with an oil or shortening of some kind.  Many people use lard
or vegetable shortening.  I don't have them on hand and find them messy, so
I typically use olive or peanut oil.  Coat both inside and outside, and any
lids, too.  "Bake" them in your oven at 375 for an hour.  I like to put
them upside down so excess oil can run off.  Putting foil under is a good
idea ;).  Then, let it cool slowly in the oven (ie, with the door closed).

It should have kind of a carmely-brown color.  As you use them more,
they'll change to shiney black.  When finished, store uncovered.  if you
cover them, you can get condensation inside which will cause the pot/pan to
rust.  If you get rust, scrub with steel wool - or in bad cases, a steel
brush followed by steel wool - until all the rust is gone, then re-season.
If you don't use it for a long time, you'll probably want to re-season it
before use to avoid getting a metalic flavor.  It's supposed to be good if
your first several times using the pan/pot are something greasy, like bacon
or maybe deep frying something, but I am not a fan of bacon or deep frying,
so have never done that with mine - it just takes a little longer to get
nice and black.

Don't wash 'em in a dishwasher.  I don't have one, so it doesn't matter ;),
but they will disolve the seasoning off.  That's bad.  Hand wash it in
regular dish soap.  From experience, be sure not to have glasses in the
sink.  You're bound to drop the cast iron, and a wimpy glass won't stand a
chance.

I cook all sorts of stuff in mine, including acidic & tomato based foods
that you're not supposed to cook in cast iron.  Yeah, whatever ;).  As long
as the pan is well seasoned and used for cooking (not storage), it'll be
fine even with long-simmering food containg tomatos.  Including my chili,
which not only has beans, but tomatos, too.  Sometimes (in the winter, when
I want something more "filling") I even put potatos in it.  But I _never_
serve it over spaghetti, and it doesn't have cinamon in it.  So there.  (it
really sucks sometimes living as close to Cincinnati as Indianapolis is...
They really have strange thoughts as to what chili should be).


Now, this _gas_ BBQ of yours....



Chad Gard, CTS KB9WXQ
INCHASE: http://www.inchase.org  Co-founder
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