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Cast iron still rules(8 posts)

Cast iron still rulesAlex-in-Evanston
Dec 12, 2001 8:32 AM
I use calphalon at home, but I was cooking at the alex-in-evanston ancestral homeplace this weekend. I got a chance to use a high-sided, 12-inch cast iron pan for a few different dishes. It's still the greatest. You want non-stick? - use more butter.

Alex
re: Cast iron still rulesrollo tommassi
Dec 12, 2001 10:25 AM
my mom gave me on old one of hers years ago, and it's The Bomb. Plus, you get extra "iron" in your diet! ;)

Best use for cooking slow cookin'up my choc-full-o secret ingredients "Danger Chili".

If tempered properly, just as non-stick as that cancerous teflon. Cover bottom with favorite lard or oil. (Bacon lard or venison tallow is perfect if ya got it, olive oil if not. Do not use Crisco crap.). Heat pad in oven for about 10 minutes (set at about 200 deg. only).

Turn off heat, let pan completely cool in oven (overnight is easiest). Lard or oil will set into pan in nooks and crannies.

Do not use harsh cleaners or scrubbers on cooking surface to clean; warm soapy water only. Pan should have slightly oily/tacky feel to it after cleaning. If not, repeat warming with oil.
A cast iron cook shouldn't ride a kestrel.Alex-in-Evanston
Dec 12, 2001 1:32 PM
I'll have to dump it when I make the move away from calphalon. I've never really been happy with that frame anyway.

Regards,

ALex
The original nonstick and srill the best (nm)I AM
Dec 12, 2001 2:14 PM
re: Cast iron still rulesTig
Dec 13, 2001 7:35 AM
My wife uses one all the time. Just season them with a little oil and heat after each cleaning and they'll stay rust-free. I almost wish she couldn't cook so well. I'm having a tough time keeping the fat off my gut for the first time in my life. More riding should do the trick!
No question about itcory
Dec 13, 2001 8:13 AM
Somebody gave me a set of Calphalon a couple of years ago, and it's nice stuff. But I do half the cooking in our family, and more than half the stuff I cook gets done in either an old cast iron skillet (mom gave it to me when I got my first apartment) or a cast iron pot. Can't beat 'em.
source of iron, tooDog
Dec 13, 2001 9:06 AM
It's a good way to get more iron into your diet, too. The iron actually permeates the food, to some degree. That's a good thing.

http://www.cocokids.org/healthnutrition/preventanemia.html

Dog
You can get great Japanese tea pots.javagenki
Dec 16, 2001 3:21 PM
They run about $100, but they really help those who have a hard time getting enough iron.