bouche Posted November 9, 2011 Report Share Posted November 9, 2011 Does anyone use cast iron in cooking? I spent a couple of weeks hunting on Ebay for a good sized Griswold #10 cast iron pan. There's a slew of collectors out there that don't even cook with them. They just collect. The one I picked up doesn't look like it was used much, and from the markings on it, it's apparently made in the original factory of Erie, PA around 1957. So it should be quite old, according to what I've read. However, being old, I would expect major seasoning and use evidence, but it still has that grey iron look to it. It's not a shimmery deep black. According to my research, Griswold and Wagner are the top choices for pans that last many lifetimes.Anyway, just curious if anyone is into cast iron Link to comment Share on other sites More sharing options...
SaggyBalls Posted November 10, 2011 Report Share Posted November 10, 2011 if by 'into' you mean mostly or only use cast iron pans and pots then not me, but I have a great enameled cast iron dutch oven and the required frying pan.If I needed more cookware Cast Iron would be on my list along with high quality stainless. Loads of companies are making great affordable cast iron cookware (Ikea, Kitchen Aid)) to try to get some customers that would buy more 'le creuset' if they could bring themselves to fork over $300 for a heavy as hell pan.I think for me the measure of a good cast iron pan is the size of its handle and if it's really big a second small stabilizing handle for 2 handed carrying and pouring. Names and stamps are really unimportant to myself or most people that just need to USE those pots. You don't need somebody else's seasoning when you can do it yourself. When you're done cooking, make sure the pan is good and hot and clean it under running hot water (run the tap) and use a brush to scrub away the now steam cleaned food, put back on residual heat to dry it off and wipe with oil so you never have to wash with soap and to save time later. If you have a sprinkler setting on your tap, this is a good use for it.If you skip this step at the end of cooking you're gonna have to reheat your pan to repeat those steps.If you're going to continue to be particular about this, you can go a couple of routes.If you're a vegan or need to keep veggie kosher (don't let meat or animal touch certain pans) then try to season with coconut or avocado oil as they have the highest smoke points. So when you get that pan really hot it'll burn less. If you're neither then use clarified butter. It'll taste better and won't go rancid like some oils will. If you can't clarify butter to save your life then buy some ghee (same thing) at the grocery store (most food basics) FOR $8 a pound. It's worth it if you think you'll overcook it, unless you're buying loss leader $2 butter. Does that ever happen anymore?FWIW, that's a bit extreme for most people, myself included..But if you're INTO it... Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 10, 2011 Report Share Posted November 10, 2011 I don't even wash my cast iron after using it, it's so seasoned Link to comment Share on other sites More sharing options...
rubberdinghy Posted November 10, 2011 Report Share Posted November 10, 2011 Yep...Love my "casty" I believe we've been here before...There's a second hand store on Sievright here in Ottawa (Blossom Park) and apparently he's got tons dirt cheap...Gotta get me arse down there Link to comment Share on other sites More sharing options...
bouche Posted November 10, 2011 Author Report Share Posted November 10, 2011 i'd like to check that place out though I have no idea where Blossom Park is. you can't beat home fries on cast iron. I made a cornbread in one of the other older pans. Easy. Link to comment Share on other sites More sharing options...
Freak By Night Posted November 11, 2011 Report Share Posted November 11, 2011 If you go to that store Dinghy, could you let me know what kind of cast iron pans they have? Or if you can get just get the address, I'd be grateful. I'm looking for a top quality cast iron pan, but I don't want any made in China crap. I got a great le Crueset dutch oven last year for 25000 Aeroplan points. Link to comment Share on other sites More sharing options...
jaybone Posted November 14, 2011 Report Share Posted November 14, 2011 My bro-in-law frequents auctions so I asked him to keep an eye out for some good cast iron pans for me.He has come back with one good one, but I want a really big and deep one to make fries in.I'm still in the market for a good dutch oven. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 14, 2011 Report Share Posted November 14, 2011 I'll give you a dutch oven, pal Link to comment Share on other sites More sharing options...
jaybone Posted November 14, 2011 Report Share Posted November 14, 2011 Sleepover!!! Link to comment Share on other sites More sharing options...
rubberdinghy Posted November 17, 2011 Report Share Posted November 17, 2011 Maybe I'll head out there this weekend...Blossom Park is kinda near Bank and Hunt Club bouchie. Link to comment Share on other sites More sharing options...
bouche Posted November 17, 2011 Author Report Share Posted November 17, 2011 I tried out the pan the other night after 4 seasoning sessions. I pan fried a piece of salmon and there was no opportunity for it to stick.i want more! Link to comment Share on other sites More sharing options...
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