Cooking with Cast Iron

[gblowfish]

I recently was gifted with a very nice large cast iron skillet and cast iron flat plate that is like a griddle on one side, and grooved on the other for searing steaks and such.

I've never cooked on cast iron before. I know it's cool that you can put the skillet in the oven to finish off foods and such. But what about care and cleaning?

I've read always wash by hand, hot water and a nylon bristle brush, don't scrub too hard. Don't use soap of any kind, never put in the dishwasher or submerge cast iron in water. Make sure to dry the cast iron completely immediately after washing, then put it back on the fire for a couple minutes to make sure all the water is out, then either wipe it down with olive oil, or spray with PAM or other cooking spray and wipe down to keep the seasoning in tact.

Also heard store with a paper towel around the item to absorb moisture.

Others have said mild soap is OK, as long as you dry the cast iron immediately after washing. Soap will kill the bacteria from cooking.

Any thoughts? What has your experience been? And what do you like to cook most in cast iron? Eggs and bacon, steaks, chicken? Etc?

[gblowfish]

Originally Posted by Buzz

80/20 works for me, are you smashing the patty?

No, I hand pack them, No need to smash them, it just squishes the juice out of the burger.

[Baby Lee]

Cast iron dutch oven is the perfect popcorn popping machine.

And popping popcorn is the perfect way to reinforce the seasoning on your cast iron without muss, fuss or odors.

[HonestChieffan]

I just counted. 36 CI pots n pans. Most Wagner but recently buying BSR

[lewdog]

Originally Posted by gblowfish

They cooked up fine, it's just the grease smoke set off the smoke alarms in the house! Can't open the windows in the middle of December.

I cook burgers in my cast iron ON the grill! I do this a lot to not stink or smoke up the house. Throw the cast iron right on the grill and just cook away. I do this with chicken, steak and pork chops too.

[Fire Me Boy!]

Originally Posted by gblowfish

No, I hand pack them, No need to smash them, it just squishes the juice out of the burger.

:Spock:

Not if you smash them before they cook.

[scho63]

Two nights ago I used my 15 pound cast iron dutch oven to cook a pot roast. It came out so damn tender and delicious!

Seared it everywhere, even standing on ends while holding it with the tongs to get every spot seared just right. I then removed the roast, added garlic and onions to the bottom of the pan with more oil and some butter and thyme, oregano and basil, cooked then briefly, then added two cups of Chianti and four cups of cold water, added the roast back in along with big carrot and potato chunks.

Brought to a boil then turned down to a slow percolate for 3 hours.

For the gravy I added just butter and sour cream to thicken, whisking briskly while reducing.

[gblowfish]

That sounds really tasty man!

[TRR]

I received a No. 12 Smithey cast iron skillet for Xmas, and man is it a game changer. Less splatter, heats so evenly, and wipes down with no problem. The price tag isn’t cheap, but it’s the absolute best cast iron skillet I’ve ever owned.

[Megatron96]

Originally Posted by TRR

I received a No. 12 Smithey cast iron skillet for Xmas, and man is it a game changer. Less splatter, heats so evenly, and wipes down with no problem. The price tag isn’t cheap, but it’s the absolute best cast iron skillet I’ve ever owned.

Really nice, aren't they? Love mine.

[FlaChief58]

My wife just got me a CI grill pan. I've cured it, but haven't cooked anything in it yet though. I picked up some ground elk last week, so I'm planning on elk burgers next week one day.