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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 12-03-2014, 07:27 PM   #46
kccrow kccrow is offline
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Originally Posted by Fire Me Boy! View Post
Basing my comments on personal experience, not something I read off the internet. I posted that same link a while back... I still don't buy it. Some I'll go along with - washing with soap is not one of them.

Not silly superstition, personal experience.






As for heat distribution, you're right, to an extent. On the stovetop it doesn't do great. In the oven, it does just fine. And the reason cast iron is so awesome is because of how well it retains heat. So preheat in the oven, then move to the stovetop. Many of us do that.
I don't want to confuse anyone with the soap "washing." I don't wash mine every time I use them, in fact, I very rarely wash them. I usually just wipe them out and carry on. But, there are things that you cook that don't just come off nicely by wiping them out. I mildly wash with a soapy washcloth, rinse, and immediately dry and re-season. It works for me, and I don't lose years of seasoning to it. I'm not scrubbing down to bare iron again or something. Just enough to get the tough grits off and no more soap. It doesn't kill the pan like most people like to claim. A normal re-seasoning restores it to its glory just fine.

I do agree on the oven pre-heat or cooking in an oven, but I rarely use a cast skillet for that because I have a cast Dutch oven.
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Old 12-03-2014, 07:30 PM   #47
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Originally Posted by kccrow View Post
.... but I rarely use a cast skillet for that because I have a cast Dutch oven.
And I suppose your scrub that down to bare metal with soap too?
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Old 12-03-2014, 07:44 PM   #48
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I'm sure nobody else thought to tell the guy to polish his new cast iron either, since everyone here is an expert. I'm not trying to get in a pissing match, but disregarding my post like its not worthy because of silly superstition or misinformation is horseshit.
Calm down capitan butthurt, this is CP, everyone is an idiot and a dumbazz if they don't agree with a post. I sanded my pan baby butt smooth, not for the faint of heart. I'm guessing you cook on a gas stove? Mines a flat top electric and I have never had a problem with heat distribution.
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Old 12-04-2014, 06:00 PM   #49
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Calm down capitan butthurt, this is CP, everyone is an idiot and a dumbazz if they don't agree with a post. I sanded my pan baby butt smooth, not for the faint of heart. I'm guessing you cook on a gas stove? Mines a flat top electric and I have never had a problem with heat distribution.
I'm not butt hurt, I'm frustrated by stupidity. Truth be told, I've met about 4 intelligent people here thusfar. Yes, I currently cook on gas. I have cooked on electric, and I do agree it does wonders for cast.
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Old 12-20-2014, 08:15 PM   #50
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Hey George, curious how your pan is working out for you? Do you like it or did you say the heck with this...
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Old 12-20-2014, 08:17 PM   #51
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Hey George, curious how your pan is working out for you? Do you like it or did you say the heck with this...
I've used it a couple of times. Did eggs and sausage (good) and fried hamburgers (not so good). When you fry hamburger, it sets off the smoke alarms in the house. Better just to go out on the back porch and do that on my Weber Gas Grill.
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Old 12-20-2014, 08:24 PM   #52
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I've used it a couple of times. Did eggs and sausage (good) and fried hamburgers (not so good). When you fry hamburger, it sets off the smoke alarms in the house. Better just to go out on the back porch and do that on my Weber Gas Grill.
They can be a bit stinky, but they give an awesome crust to meat.
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Old 12-20-2014, 08:25 PM   #53
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I think Q will really like the cast iron.
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Old 12-20-2014, 08:26 PM   #54
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Quote:
Originally Posted by Buzz View Post
They can be a bit stinky, but they give an awesome crust to meat.

I prefer burgers in my cast iron to the grill.
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Old 12-20-2014, 08:29 PM   #55
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Quote:
Originally Posted by Fire Me Boy! View Post
I prefer burgers in my cast iron to the grill.
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.
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Old 12-20-2014, 08:40 PM   #56
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Originally Posted by Fire Me Boy! View Post
I prefer burgers in my cast iron to the grill.
I agree, I bought a 3 lb roll of 80/20 and pre made 7 patty's in sandwich bags and used the rest in my casserole. I squish them about a 1/4" thick into the sandwich bag using a dinner plate on top. Pull them out of the freezer and onto hot cast iron, with shrinkage and crust, makes a perfect burger.
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Old 12-20-2014, 08:46 PM   #57
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I agree, I bought a 3 lb roll of 80/20 and pre made 7 patty's in sandwich bags and used the rest in my casserole. I squish them about a 1/4" thick into the sandwich bag using a dinner plate on top. Pull them out of the freezer and onto hot cast iron, with shrinkage and crust, makes a perfect burger.

I hand form and like 'em thick. I can cook longer to develop that thick crust without overcooking the burger.

Good stuff, either way!
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Old 12-20-2014, 09:04 PM   #58
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I hand form and like 'em thick. I can cook longer to develop that thick crust without overcooking the burger.

Good stuff, either way!
It depends on the quality of meat for me, If it's a steak burger, yes, thicker and medium rear. Cheap hamburger, I form it thin.
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Old 12-20-2014, 09:06 PM   #59
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I use 80/20 on hamburger meat. Anything leaner than that is too dry.
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Old 12-20-2014, 09:16 PM   #60
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I use 80/20 on hamburger meat. Anything leaner than that is too dry.
80/20 works for me, are you smashing the patty?
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