Comments on: Back with a new cast iron skillet! http://www.feedingumi.com/2010/01/back-with-a-new-cast-iron-skillet/?utm_source=rss&utm_medium=rss&utm_campaign=back-with-a-new-cast-iron-skillet Stories from a monster's kitchen Sun, 20 Nov 2011 16:56:45 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Ron http://www.feedingumi.com/2010/01/back-with-a-new-cast-iron-skillet/comment-page-1/#comment-978 Ron Sun, 05 Jun 2011 13:42:13 +0000 http://www.feedingumi.com/?p=1371#comment-978 Aaron, Agree on the acidic foods and the patina. Since my dutch oven serves as a spaghetti sauce and chili factory, it takes a bit more care when cleaning so I alterntes the acidic and oily. Cast Iron is porous so it will absorb oil when it is heated and retain the oil when it cools. I usually give it a quick spray with something like PAM between use which helps retain it's non-stick surface and won't go rancid. Ron Aaron,
Agree on the acidic foods and the patina. Since my dutch oven serves as a spaghetti sauce and chili factory, it takes a bit more care when cleaning so I alterntes the acidic and oily. Cast Iron is porous so it will absorb oil when it is heated and retain the oil when it cools. I usually give it a quick spray with something like PAM between use which helps retain it’s non-stick surface and won’t go rancid.

Ron

]]> By: Aaron http://www.feedingumi.com/2010/01/back-with-a-new-cast-iron-skillet/comment-page-1/#comment-287 Aaron Wed, 13 Jan 2010 16:48:24 +0000 http://www.feedingumi.com/?p=1371#comment-287 Hooray for cast iron! I think people like talking about cast iron because it's one of those easy American oral traditions. And I have seen a lot of anti-seasoning comments here, so thought I should put in my two cents. -A well-seasoned skillet is way better than any non stick pan. But it takes a long time to get to that point, so most peoples' skillets don't work as well as they could. Old people's cast iron is usually amazing in my experience. -Acidic foods deteriorate the patina, which means it needs a little more upkeep than just continual use, unless you only fry oily foods in it. And it works best if you heat it higher than you would if you were just frying something, since the oil actually has to do something (not sure exactly how this works...) After you wash and oil it and are heating it, I heat it until it starts smoking, which is sort of annoying, but is quicker than oven seasoning. -I am pretty sure that the pan would have to have a prior defect in order for it to crack. I have seen pans for sale with little cracks, so I think it happens once in a while and they still try to sell it, but if there aren't any imperfections to begin with, I don't think you can do much to it. -You should get a cast iron dutch oven and make bread in it. Very good. Hooray for cast iron! I think people like talking about cast iron because it’s one of those easy American oral traditions. And I have seen a lot of anti-seasoning comments here, so thought I should put in my two cents.

-A well-seasoned skillet is way better than any non stick pan. But it takes a long time to get to that point, so most peoples’ skillets don’t work as well as they could. Old people’s cast iron is usually amazing in my experience.

-Acidic foods deteriorate the patina, which means it needs a little more upkeep than just continual use, unless you only fry oily foods in it. And it works best if you heat it higher than you would if you were just frying something, since the oil actually has to do something (not sure exactly how this works…) After you wash and oil it and are heating it, I heat it until it starts smoking, which is sort of annoying, but is quicker than oven seasoning.

-I am pretty sure that the pan would have to have a prior defect in order for it to crack. I have seen pans for sale with little cracks, so I think it happens once in a while and they still try to sell it, but if there aren’t any imperfections to begin with, I don’t think you can do much to it.

-You should get a cast iron dutch oven and make bread in it. Very good.

]]> By: umi http://www.feedingumi.com/2010/01/back-with-a-new-cast-iron-skillet/comment-page-1/#comment-281 umi Tue, 12 Jan 2010 14:18:43 +0000 http://www.feedingumi.com/?p=1371#comment-281 I seasoned it twice, made some eggs and bacon... and they stuck a bit (although the eggs scraped off easily enough) Ryan made some steak and onions last night. Yum. These f-ers are heavy, though, but otherwise, I think I can get used to them. I seasoned it twice, made some eggs and bacon… and they stuck a bit (although the eggs scraped off easily enough)

Ryan made some steak and onions last night. Yum.

These f-ers are heavy, though, but otherwise, I think I can get used to them.

]]> By: Genevieve http://www.feedingumi.com/2010/01/back-with-a-new-cast-iron-skillet/comment-page-1/#comment-280 Genevieve Tue, 12 Jan 2010 00:17:29 +0000 http://www.feedingumi.com/?p=1371#comment-280 I grew up using cast iron. I love it. And it is really easy to care for. Rather than seasoning it you should have just made some french fries -- that's oily enough. :-) I grew up using cast iron. I love it. And it is really easy to care for. Rather than seasoning it you should have just made some french fries — that’s oily enough. :-)

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