Re: [CH] cast iron
Mike Simmons (msimmons@wnm.net)
Thu, 22 Apr 1999 22:05:26 -0500
Cast Iron is great, although not exclusive. I cook mostly with it and my
last piece: a 12" Dutch Oven/Without feet ?, I believe that is what they
called it, is great for big dishes like chili, especially on the wood stove.
There is an outlet store in Gatingburg TN.
-----Original Message-----
From: Chad A Gard <gard@indy.net>
To: chile-heads@globalgarden.com <chile-heads@globalgarden.com>; peter g
<peter.g@telus.net>
Date: Thursday, March 22, 2001 5:25 PM
Subject: Re: [CH] cast iron
>
>> 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
>SCOA: http://www.stormchasersofamerica.org Member #3
>INSWA: http://www.insw.org Unit #21
>
>
>
>