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Old 12-02-2014, 04:39 PM  
gblowfish gblowfish is offline
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Cooking with Cast Iron
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?
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Old 12-02-2014, 04:58 PM   #16
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I think Q will really like owning them.


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Old 12-02-2014, 05:30 PM   #17
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I think Q will really like owning them.


TY TY TY!!!!
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Old 12-02-2014, 05:44 PM   #18
Hog's Gone Fishin Hog's Gone Fishin is offline
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Is that one of the Manning brothers ?
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Old 12-02-2014, 05:55 PM   #19
tooge tooge is offline
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Use coarse sea salt as an abrasive to clean it out. Or, deglaze it with some wine each time u. Use it. One big word of caution. Never put cold water into the super hit pan or you can crack it
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Old 12-02-2014, 06:21 PM   #20
vailpass vailpass is offline
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Be sure to season it first if it isn't already...
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Old 12-02-2014, 06:25 PM   #21
kccrow kccrow is offline
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If you want your skillet to cook like an old Griswold then you best get out some elbow grease and the sandpaper. New cast iron isn't polished like the old ones. 40 grit, then 80, then 120 and expect to spend a couple hours doing each grit. Get rid of that textured surface. Then season very well.

You can use soap, its more of a wise tale than anything. You can't soak nor scrub vigorously with soap. A quick wipe out with a soapy washcloth wont hurt a thing.
Re-season after every wash, for sure.

Do remember that cast iron does not cook "evenly". It actually is hottest wherever it is nearest the flames. Cast iron disperses heat like shit, but the bonus is that hot cast iron stays hot a long time.

Cook every greasy thing you can in that pan, especially initially and it will aid that seasoning process.
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Old 12-02-2014, 07:10 PM   #22
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Do remember that cast iron does not cook "evenly". It actually is hottest wherever it is nearest the flames. Cast iron disperses heat like shit, but the bonus is that hot cast iron stays hot a long time.

Huh? most "evenly" cooking pan I have ever used.
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Old 12-02-2014, 07:26 PM   #23
Fire Me Boy! Fire Me Boy! is offline
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Please don't use Pam to season. Heat pan, rub with Flaxseed oil and a very hot oven for 90 minutes. Then let cool completely. Repeat a few times and you'll be set.

Pam has other ingredients in it - you don't want to bake those into your pan.
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Old 12-02-2014, 07:27 PM   #24
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by kccrow View Post
You can use soap, its more of a wise tale than anything. You can't soak nor scrub vigorously with soap. A quick wipe out with a soapy washcloth wont hurt a thing.
Re-season after every wash, for sure.

Do remember that cast iron does not cook "evenly". It actually is hottest wherever it is nearest the flames. Cast iron disperses heat like shit, but the bonus is that hot cast iron stays hot a long time.

And ignore this.
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Old 12-02-2014, 07:35 PM   #25
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Lol someone said put soap on your cast iron!

Mines about to go into the oven for cornbread~
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Old 12-02-2014, 08:01 PM   #26
vailpass vailpass is offline
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Originally Posted by Fire Me Boy! View Post
Please don't use Pam to season. Heat pan, rub with Flaxseed oil and a very hot oven for 90 minutes. Then let cool completely. Repeat a few times and you'll be set.

Pam has other ingredients in it - you don't want to bake those into your pan.
This is the method I used, what do you think? I used shortening not oil for higher heart tolerance then cooked a shit load of bacon when done...


http://www.thekitchn.com/how-to-seas...-kitchn-107614
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Old 12-02-2014, 08:05 PM   #27
Fire Me Boy! Fire Me Boy! is offline
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This is the method I used, what do you think? I used shortening not oil for higher heart tolerance then cooked a shit load of bacon when done...





http://www.thekitchn.com/how-to-seas...-kitchn-107614

The shortening is fine, but you need to heat it past its smoke point. Shortening is around 360*. So try it at 400. It will get stinky, and it may smoke some. That's normal.

When you season cast iron, you're creating a patina on the iron, which can only be accomplished by polymerizing the oil by heating it past its smoke point.
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Old 12-02-2014, 08:07 PM   #28
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On a side note blowfish, cooking with cast iron is a learning process. Heat your pan to temp and let it do the work. You may taste a metallic / iron taste in your food at first, I noticed it but everyone else didn't.
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Old 12-02-2014, 08:18 PM   #29
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And ignore this.
If your oil is polymerized, washing with hot soapy water is not going to hurt it. It may seem twee to be pedantic about soap and cast iron, but washing away smelly foodstuffs overrides silly superstition.
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Old 12-02-2014, 08:30 PM   #30
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If your oil is polymerized, washing with hot soapy water is not going to hurt it. It may seem twee to be pedantic about soap and cast iron, but washing away smelly foodstuffs overrides silly superstition.
Since it's not just silly superstition, you shouldn't use soap. People with very well seasoned pans can do so, but there's no need to take the risk.
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