Cast Iron Skillet
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- paraselene0
he must have at least come away from the incident with two sunny-side up eggs where his eyes were and a rasher of bacon where his mouth was, non?
- -sputnik-0
lots to choose from
- paraselene0
this one's good:
http://www.101cookbooks.com/abou…
saves you buying 101 cookbooks and i also like her turn of phrase.
a bit similar to the julie/julia project for my liking, but hey, still a mostly original idea...
- ********0
nice, thanks guys!
- studderine0
superchunk?
- CincodeMayo0
Not sure if this was mentioned yet, but I once read somewhere that once you clean and dry your CIS (cast iron skillet for you uncool folk) oil it up with whatever oil you have in your kitchen and stick it in a plastic bag til next use. This keeps the CIS from rusting and always keeps that shiny black coat.
- TheBlueOne0
(And really well designed as well)
Also:
- ********0
good ones, I think I have caught the bug. Just need the resources.
- non0
I thought I was the only food geek here! I've been on Chowhound for a while now... Great to see that some are as obsessed as me when it comes to tradtionnal cooking tools.
CAST IRON SKILLETS FOR EVER! Oh and maybe some fully cladded stainless too...
- -sputnik-0
glad to see there are foodies here as well. i'm all about the stainless all-clads, but that's personal preference. i got the roaster recently which is top notch.
i also love wusthof classic knives. i had henckels before, but they weren't as good IMO
- johndiggity0
i just got some calphalon katana's and they are the truth. chef's and santoku.
- -scarabin-0
looks like shake 'n' bake and hamburger helper to me
- Amp0
To those who wash your cast iron skillet out with water and a sponge: take it from me, that's a great way to ruin your skillet. I did that a couple times, all the finish came off and I was left with a rusty useless piece of useless cookware. Now I need to go out and get another one.
- -scarabin-0
ikea all the way here
my whole kitchen outfit cost like 50 bucks
- CincodeMayo0
I thought I was the only food geek here! I've been on Chowhound for a while now...
non
(Feb 21 07, 11:51)Nope, me too.
- johndiggity0
as long as you towell dry it after you wash it and give it a rub down, it will last indefinitely
- -sputnik-0
yeah amp, a friend of mine from georgia showed us how to properly season and pan, and he said we should never wash it.
- -sputnik-0
*season the pan
- non0
I'm buying this soon. I had a chance to try it and fell in love.
http://us.st11.yimg.com/us.st.yi…
I also like all-clad, but those are a bit too pricey for me at the moment. I'll be buying some Anolon clad (not the advanced clad crap, the original) from a lady at a great price soon.
- Nairn0
Evidently you're a cleaner cooker than i, madirish.
Personally, i need to wipe much of the shit out of the bottom of the pan - not scour the fucker clean with soap, just scrape-wipe the majority of ittybitty shit off. If I do this quickly under water whilst the skillet's still red hot, I can keep a nicely seasoned cooking sheen whilst keeping it pretty clean.
My thing is I cook a variety of foods on there - strong-tasting chorizos and steaks to subtler chicken and veggies and I don't want any taste remaining and affecting the next dish with its flavour.
Anyway, works fine for me.