Cooking with cast iron

I like the 12” deep skillet.



Much less spatter to clean up.

And you should see how much ground beef that can be browned up all at once.

 

Why am I also thinking about all the cartoon violence that could be accomplished with that thing?

 

It could get the coyote into no end of trouble.

 

I know this is a cast iron thread, but if you haven't tried it carbon steel is definitely nice to use as well. I baked a pizza in a 15" Lodge carbon steel pan tonight and it was yummy.

This was the pan I used for it, but I only paid $30 for it at an outlet store near me.
https://www.lodgecastiron.com/product/carbon-steel-pan?sku=CRS15

 

Killer deal, Dale!
I have two carbon steel pans and motivated by this thread to pick up a third. Should have it Wednesday.

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That looks yummy, even to the lactose intolerant.

 

@PanChango you did get a great deal on that pan. Since carbon steel is definitely a cousin to cast iron, this thread is as good a place as any to discuss it.

 

Nice. I saw that they were back in stock recently and have been resisting getting another one.

 

Cast iron is a great for most cooking.
I have lots of it.
I have a coated cast iron Dutch oven for stuff like chili.
Carbon steel is also very good.
I like it because it is a little bit lighter and you can toss things easier.
I have 2 frying pans.
I also have stainless steel pots and pans.
I use them for things like deep frying, clarifying butter, syrup and candy.

Oh and I like cornbread in an iron skillet.
Mine is gluten free.
The only way to make cornbread.

A good 10 inch iron skillet with a lid, a " chicken fryer " deep skillet with a lid.
Those two things will cook 90% of everything you can cook with castiron.
Add a flat griddle and your set for life.
enjoy!!


tp

 

Gas is the way to go stovewise since we're enabling and all.

 

I shot a photo essay concerning the nonstick nature of a properly seasoned cast iron skillet.
This is not how I usually cook eggs.
I wiped the skillet clean with paper towels.
I put 3 eggs and some jalapeno slices in a cold skillet.
I put the lid on and cranked up the heat for 3 minutes and then let it rest for 2 minutes.

The cold skillet:



3 eggs and jalapeno slices in the cold skillet:





The eggs cooked:




One egg separated from the others:



One egg removed:



Two eggs removed:



The empty skillet:



What makes the skillet special in terms of being nonstick,
is that the nonstick surface can be repaired simply.
If anything happens to it, I just scrape it flat and cook with oil.

The two most common ways to ruin it are by over heating it
or using detergent on it.

 

I've never cooked on induction so that didn't even occur to me.

Gas stoves are definitely a pain to clean.

 

That is what I have and it is also the easiest to warp pans too.

We don't have any gas lines run here, so I would need to get the 200 lb tanks and have delivery which just isnt worth the hassle.

 

Yes. I have to take my time and slowly heat them. I start with the stove on 2 or 3 for 5 plus minutes, then move it up slightly. I never go above 5 or 6 with them and normally turn it down during the cook. It is kind of a drag. I picked a Matfer 12" pan and brought it up to temp a little quickly on the first cook and it became a spinner. Luckily it mostly went back to shape.

 

There's a fella on you tube that does cookware reviews, Uncle Scott's Kitchen. He tests on gas, glass top and induction. I've seen a couple of his videos where the carbon steel pans warped using induction.

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