Cast Iron Skillet
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- ********0
sorbet is a palate cleanser.
salad is nothing.
- johndiggity0
i've been upgrading all my kitchen stuff recently, and got turned onto the whole cast iron scene. these are great because they are pre-seasoned, and bombproof and pretty cheap to boot. however, i've got the 15 1/4" skillet and it easily weighs about 12lbs or so. best thing to clean it with is a rag with some salt and warm water.
- TheBlueOne0
Wow..was busy this morning and I finally look at the old NT PVN and my little posting is growing!!
Hahaha...yeah I picked up a new chef's knife last night too..trying to figure what to cook up tonite...
:)
- _salisae_0
and the conversation goes round in circles:
*NEVER*, ever, ever, Ever wash your iron w/ a sponge, water, or soap......... EVER. this is de-facto, 100%, w/o question how you will not ever get your pan to be seasoned, let alone work as you like.
to develop a seasoned pan;
- begin a session w/ it by getting it up to heat over a low flame
- w/ a paper towel folden in quarter, rub across the pan an even, thin, honest amount of oil- olive is nice, given it's high flash rate.
- let pan work oil and once begun to smoke, take fresh paper towl and remove excess oil..... do *not* remove from flame.
- let pan continue to work and then once most residue is begining to settle, adjust flame/heat source for cooking method.
note: roasting poultry is a great way to season virgin cast iron, any shape or size.Nairn- once you are done w/ your dish and while the pan is still very hot, wipe out *completly* w/ more towels (cotten if possible), but do NOT wash. you will ruin it. if there are crusty bits that are either burnt on, or stuck, get a rigid plastic spatula and remove them- not metal as this will scar seasoning you are trying to build up and then remove through use.
remember- one is not wanting seasoning to build up, but rather condition the cooking surfave w/ heat and a medium to a desired surface finish.
- johndiggity0
what kind of knives did you get?
- mrdobolina0
I have a restaurant supply store near my place. I recommend finding one in your area. You can find things there that you can't find in normal stores and the prices are almost always better and the items are of professional quality.
- madirish0
agree w/ dobs- very good thing to know about.
i like those lodge brand pans as well diggity. they are really inexpensive, but anything but cheap as far as quality.
also, to hardware stores- many times they stock great cast iron, for a fraction of the price.
- mrdobolina0
at the restaurant supply store by me, they have woks 4 feet in diameter.
- -sputnik-0
the best biscuits can only be made in a well-seasoned cast iron skillet, IMO
- k0na_an0k0
Cast Iron Skillet would make a great band name.
- Concrete0
at the restaurant supply store by me, they have woks 4 feet in diameter.
mrdobolina
(Feb 21 07, 08:04)For stir-frying dogs, baby panda's and small ginger children.
- paraselene0
also important to note the awesome weaponry power of the item in question, as witnessed by tom, jerry, bugs bunny, elmer fudd, sylvester, et al.
- mrdobolina0
...alice cramden
- _salisae_0
also important to note the awesome weaponry power of the item in question, as witnessed by tom, jerry, bugs bunny, elmer fudd, sylvester, et al.
paraselene
(Feb 21 07, 08:30)as well as my father's wife. she must've taken a que from tv. i'm certain he deserved it.
- moldero0
i miss them cast Iron Skillet's
- ********0
did your dad end up with a molded, skillet-shaped head?
- _salisae_0
ha .. no. he's also been bucked in the rear by a bull. must've equaled him out somehow.
- ********0
anyone know of good cooking sites with interesting recipes?
- mrdobolina0
I like this one a lot.