Re: [CH] cast iron
Big Jim (bigjim@atlantic.net)
Fri, 23 Mar 2001 05:02:34 -0500
There is also a Lodge outlet store in South Pittsburgh, TN
Big Jim
James A. Whitten
bigjim@atlantic.net
http://www.lazyq.com
http://pte-fl.com
----- Original Message -----
From: "Mike Simmons" <msimmons@wnm.net>
To: "Chad A Gard" <gard@indy.net>; <chile-heads@globalgarden.com>; "peter g"
<peter.g@telus.net>
Sent: Thursday, April 22, 1999 10:05 PM
Subject: Re: [CH] cast iron
>
> 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
> >
> >
> >
> >
>