Cast Iron

Cast Iron

Cast Iron Questions

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by 2302 · about 4 hours ago

I recently purchased a cast iron set and have love cooking with it. However, whenever I look up recipes/instructions on how to cook up a steak or something, it always says to cook on high heat.I like to cook on medium to low heat to prevent... (more)

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ivymcivy 0 · June 22, 2014 at 4:37 AM

The problem with most home cooks is that they are afraid to cook with high heat. The Maillard Reaction is what creates caramelization and flavor - even a rare steak needs a decent sear on it to be delicious. If you are afraid of heat, don't cook... (more)

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by 0 · about 4 hours ago

Hi everyone, I have scoured paleohacks and many others websites looking for peer reviewed, scientific studies dealing with the polymerized fat seasoning on cast iron cookware. I cannot find anything. Again, I found lots of advice and... (more)

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thhq 0 · February 23, 2014 at 8:00 PM

The practical solution: Burn the pan in a fire and reseason it with saturated fat. This is standard practice for sketchy thrift store bargains or something you find in an old cabin. The wonk solution: 1. Unsaturated fats like... (more)

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by 529 · about 4 hours ago

Hello! If trans-fat consumpution is problematic, is trans-fat formation while seasoning a cast-iron pan problematic? This site claims that trans-fats are integral to a good seasoning surface. It recommends flaxseed oil as a seasoning oil. The... (more)

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Matt_11 0 · June 19, 2013 at 2:59 AM

PUFAs are what you need for seasoning. They're oxidizable and polymerizable. Saturated fats are actually the worst in terms of seasoning ability because they lack ability to oxidize. Flaxseed is a great oil to use for it, I seasoned my cast iron... (more)

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by 35 · about 4 hours ago

My favorite method for cooking steak and burgers is to sear both sides in a cast iron skillet then put the whole thing in a 450 oven for a few minutes. However, despite looking at dozens of recipes, I've never seen a recommendation for how hot... (more)

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UncleLongHair 0 · March 09, 2013 at 9:30 PM

800 degrees is pretty darn hot and will quickly sear the steak, that is about how hot a grill will get. I'd be surprised if your skillet is actually 1000 degrees, maybe in certain spots but probably not the whole thing. Note that at any temp... (more)

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by 20 · about 4 hours ago

I've recently switched over to cast-iron skillets for all of my cooking needs. While my stews taste much, much better, I haven't head any luck getting my omelets and other egg concoctions to do anything but stick to the bottom of the skillets.... (more)

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Moonablaze 0 · August 26, 2012 at 7:39 AM

Use more fat. Most people who switch from teflon to cast iron expect proteins to just slide off the surface with a whisper of veggie oil spray. Try putting a couple tablespoons of butter or coconut oil in the pan before the eggs hit. You'll be... (more)

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by 1876 · about 4 hours ago

I've seen a lot of REALLY rusty cast iron pans at tag sales or getting thrown away and have seen online tutorials for restoring them. Has anyone had any luck or ever even tried bringing back a really nasty cast iron pan?

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Tyler_F 0 · August 20, 2012 at 5:39 PM

The easiest way to strip cast iron clean? Throw it in a self-cleaning oven. Failing that, you could always use electrolysis. (more)

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by 1876 · about 4 hours ago

I would really like to use my cast iron pans to cook with, but we just got a new stove in our apartment and were told by the guy who delivered and installed our stove to NEVER use cast iron on a glass top stove. Does anyone know anything about... (more)

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Sleepyhouse22 0 · August 20, 2012 at 2:39 PM

I use my castiron on my glasstop stove. It creates this very hard to remove black ring around the burner you are using. This was already there when we started renting this place and my landlord said that using this rust remover works kinda, but... (more)

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by 120 · about 4 hours ago

i'm looking into getting a skillet....i only getting one so I am willing to spend more to get one that's good quality....i found this one on amazon: Lodge Enameled Cast-Iron 11-Inch Skillet....i know its not top of the line, but from my... (more)

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Rob_20 0 · August 20, 2012 at 4:15 AM

Don't confuse enameled and pre-seasoned. http://www.lodgemfg.com/Seasoned.asp And you can always get the old school lodge cheap at walmart and season it yourself. (more)

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by 9402 · about 4 hours ago

We are ready to dump our non-stick cookware and switch to the real deal. From this thread, it seems there is some consensus around Griswold/Wagner for... (more)

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AStar 0 · June 06, 2012 at 3:52 AM

The older Griswold and Wagner pans were significantly smoother than most of the new cast iron cookware sold today. After removal from the mold they were polished, which significantly helped their non-stick qualities. The new pans are, from what... (more)

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by 15 · about 5 hours ago

Hello everybody ! I decided to scrub my cast iron after it got some rust on it. After a vigirous rub, spots appeared. ImageShack album Any idea what the silver dots are ? They seem like little cracks. Thank you for your time and help ! (more)

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Moonablaze 0 · February 02, 2012 at 8:13 PM

these are cracks, in the seasoning. you'll need to re-season. cook a bunch of bacon in the pan, wipe out the pan but leave a thin layer of fat. stick it in the oven at 500F for about half an hour. the oven will get a bit smokey but that's ok. ... (more)

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by 455 · about 5 hours ago

Soo...I recently read some article about too much iron. Given what looks like a pretty high-iron diet due to all the red meat, fresh veggies, etc., is it bad to also use a cast iron pan? I hear lots of people avoiding iron in their multi-vitamin... (more)

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Janine_Lattimore 0 · July 31, 2011 at 10:16 AM

Hi, I'm just about to do a research project on minerals because I am becoming aware of growing evidence that we are not getting the minerals from food that we think we are. Modern soils are severely depleted of minerals and plants only absorb... (more)

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by 75 · about 5 hours ago

Robb Wolf recommends various Lodge Logic products on his site (http://astore.amazon.com/robwol-20?node=8&page=1). Lodge Logic products do come pre-seasoned though. "What type oil is used to season Lodge Seasoned Cast Iron? We use a... (more)

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Bryson 0 · July 28, 2011 at 6:24 AM

The type of oil used to season is irrelevant. A season is made up mostly of burnt oil turned to carbon, and there's no paleo/non-paleo carbon. The oil burns off, leaving carbon in the uneven parts of the surface making it smooth. Adding to the... (more)

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by 5768 · about 5 hours ago

I'm in the market for new pots and pans, including a new cast iron pan. My last one was like $25 from Target and it was ok. I noticed that I had to maintain the "seasoning" quit frequently, otherwise foods would stick. My question is are the... (more)

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Carl_Stawicki 0 · April 27, 2011 at 2:22 PM

I'm a dedicated Lodge guy. A 12" Lodge skillet w/lid will cost you only 40 bucks and last long enough for your offspring's offspring to fight over.

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by 6157 · about 5 hours ago

I'm looking for tips on how to season and maintain a cast-iron skillet, Paleo-style. If you Google it, you will invariably find tips to use Crisco or vegetable oil (plus people arguing back and forth about why one is better than the other). Only... (more)

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Blue__the_Thrifty_Mom 0 · May 21, 2010 at 5:04 PM

I think you are over-thinking it. I also think you are being a bit anxious. A skillet takes a while to get "good 'n seasoned", be patient. Also, I'd totally drop the scouring, sanding, salt, etc. Each of these is stripping the seasoning. All of... (more)

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by 7063 · about 5 hours ago

Since going paleo and using copious amounts of lard to cook with, I suddenly realized I do not need to fry with a teflon pan any more. I want to try something else and indeed have tried out a couple of sad looking affairs which left me scrubbing... (more)

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gilliebean 0 · April 12, 2010 at 8:51 PM

I use cast iron and enamel cookware. A while back I did a ton of research and settled on these. I have a Lodge cast iron double dutch oven. And I have two Chantal enamel-on-steel frying pans - 8" and 11". I use all three every single day. I... (more)

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by 271 · October 21, 2014 at 4:34 AM

I feel stupid for asking this. Is there a way I can check if my cast-iron skillet is seasoned well enough? I don't want to throw in some high grade salmon and end up a metallic taste or black color on it.

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samc 0 · February 03, 2014 at 3:42 PM

Do a test cook with an egg. If it sticks and becomes a mess then re-season the pan until it works.

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by 1365 · October 21, 2014 at 4:17 AM

What kind of baking sheet do you use? I had a moderately priced one I got from a local mega-mart, but whatever the coating on it was started to chip off. I'm not worried about price, but everything I'm seeing on Amazon I can't tell what kind of... (more)

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Janknitz 0 · February 27, 2013 at 4:00 PM

Heavy duty aluminum baking sheets from restaurant supply. I like them heavy so they won't warp. And if you find a local restaurant supply store the sizes are generous but the prices are reasonable. Steer clear of non-stick because the coating can... (more)

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by 1786 · October 21, 2014 at 3:59 AM

i am thinking of something cast-iron or stainless steel that would heat up but raise the food up away from the heat... does such a thing exist? it would make a lot of sense, no?

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Alvaro 0 · July 31, 2012 at 4:12 PM

I would buy a cast iron grill to use on top of your stove

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by 165 · October 21, 2014 at 3:27 AM

Cast-iron cookware seems to get a lot of paleo love. I have trouble understanding how it could really be healthy. But perhaps my concerns can be dismissed. (I would love to have a healthy non-stick option). 1) The seasoning process seems to... (more)

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paleohacks 0 · September 20, 2011 at 5:13 PM

Who told you to season with unsaturated fat? Bacon grease is the king when it comes to seasoning cast iron cookware! All hail king bacon!!!

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by 5 · October 20, 2014 at 3:51 AM

How do you get rust out of cast iron skillet

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greymouser 0 · February 04, 2013 at 7:01 PM

First, forget about the pan's seasoning for a moment. Second thing is the get a wire or brillo-type scrubber and scrub the rust off. You can use vinegar to make this more effective. There's really no secret to it: scrub, vinegar, scrub. Once all... (more)

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by 11683 · October 19, 2014 at 4:14 AM

I burned quite a bit of food on this pan, so I used baking soda to scour it off. Now it's looking pale grey and kind of sad. Is it still ok? ![alt text][2]

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NewPaleon 0 · July 21, 2013 at 4:13 PM

It's fine, just re-season it by applying plenty of oil or lard and putting it into a cool-ish oven ~200 degrees for a few hours or overnight. Then wipe away excess oil with a paper towel and it's good as new.

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by 529 · October 18, 2014 at 4:04 AM

I have been wiping a strange, metallic, or fishy-smelling black substance from my cast iron pan after cooking, which had had its seasoning stripped fully or significantly through scraping/scouring/soap-washing. Foods had been somewhat burnt in it... (more)

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August 0 · June 19, 2013 at 1:57 PM

Rust + carbon. The rust comes from the pan, the carbon is leftover burnt food. Try heating the pan up, then put some water in it, as the water boils take a metal spatula and scrape the pan (don't put too much water in at once). When it the pan... (more)

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by 1492 · October 18, 2014 at 3:36 AM

what say you? is the soy oil of concern? if so, can I get rid of it and re-season? Also, i went to the Lodge web site because so many people recommend that brand and it turns out they season with soy oil too, is this problematic? (I don't have... (more)

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trjones 0 · May 10, 2012 at 4:11 PM

I don't think it's too big a deal personally. The amount of oil which would get into your food is negligible. If it bothers you, you can remove the seasoning with steel wool and reseason with lard.

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