Default 150

Cast Iron Questions

Cast Iron

All Questions

86c97b2779feab3c330f5e1c5fea7e25
0
Votes
0
Answers
7
Views
382
by 2272 · June 22, 2014 at 4:37 AM

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)

618fc5298c4a96b817c4918c795a875f
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)

4f92067b1cd578c8f781748f115166a2
0
Votes
0
Answers
2
Views
1K
by 0 · February 23, 2014 at 8:10 PM

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)

Medium avatar
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)

D8644ecc819aa7fb98ed93eece4befa2
0
Votes
0
Answers
3
Views
273
by 271 · February 03, 2014 at 11:05 PM

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.

Medium avatar
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.

F92e4ca55291c3f3096a3d4d3d854986
1
Votes
1
Answers
6
Views
734
by 11664 · July 22, 2013 at 3:19 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]

C56baa1b4f39839c018180bf63226f7d
air_hadoken 0 · July 22, 2013 at 3:19 AM

Unless rust has eaten the thing through, the answer is always no. Because you can always do a new cure, it's pretty much impossible to "ruin" cast iron. Everyone else in this thread has great advice on how to do that.

1f9b52f29960095986234231d91e1967
1
Votes
1
Answers
1
Views
612
by 512 · June 19, 2013 at 1:57 PM

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)

7bf306ada57db47547e9da39a415edf6
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)

1f9b52f29960095986234231d91e1967
0
Votes
0
Answers
3
Views
781
by 512 · June 19, 2013 at 2:59 AM

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)

32f5749fa6cf7adbeb0b0b031ba82b46
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)

A331baf66eb60e84fd98badc31945020
0
Votes
0
Answers
5
Views
2.2K
by 35 · May 18, 2013 at 2:39 AM

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)

Ab6daa520210dacab54a86aee2f60a5e
Bill_in_St_Louis 0 · May 18, 2013 at 2:39 AM

The Alton Brown method, ie burner on high, destroys the skillet's seasoning in one go, fills the house with smoke, and annoys the wife.

B72e976b2df9e7f01315830062a5209c
0
Votes
0
Answers
8
Views
523
by 1338 · February 27, 2013 at 7:23 PM

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)

best answer

3491e51730101b18724dc57c86601173
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)

D862472c6245074ba9aaff3b3f388bb7
1
Votes
1
Answers
4
Views
425
by 5 · February 05, 2013 at 3:18 AM

How do you get rust out of cast iron skillet

D5cc9a30fa713e09330d945ece5f4c07
CaveGirl_2 0 · February 05, 2013 at 3:18 AM

I may try cast iron again thanks to this thread. I have tried several times but never was able to get even a bit of "non-stick" properties into a cast iron pan. I learned enough from that link to know I probably was not "seasoning" properly. (more)

1412050ff90e06254145b7d43e27b70e
4
Votes
4
Answers
9
Views
15.3K
by 20 · April 21, 2013 at 10:40 PM

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)

10121ac7b6beb99c0fbfbf1522c50adb
cavebitch 0 · April 21, 2013 at 10:40 PM

Cook bacon in the pan. Remove the bacon. Leave the bacon fat. Now cook eggs however you like. Eat eggs and bacon. Smile and plan to this again.

46c9fbd45b82453f6a2dfe614a853314
5
Votes
5
Answers
9
Views
919
by 1883 · January 06, 2013 at 8:45 PM

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?

61848fb3934eb0f08abacf0b920bf81b
Daniel_18 0 · January 06, 2013 at 8:45 PM

Go to your home hardware store and by lye. Soak the pan in it for 24 hours and the seasoning will come right off. Be sure to clean and re-season really well.

46c9fbd45b82453f6a2dfe614a853314
3
Votes
3
Answers
5
Views
1.7K
by 1883 · August 20, 2012 at 5:04 PM

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)

44739854bd06eb5c32af5d33aa866864
jjtitus 0 · August 20, 2012 at 5:04 PM

I've been using Lodge cast iron cookware on my glass stovetop for 3 years now and it hasn't been a problem... I take care not to scrape it around a lot, and obviously don't slam it down, but other than that it's just like any other pan. There... (more)

A83576a9f44259787cb153bc17436580
2
Votes
2
Answers
8
Views
6.4K
by 120 · August 20, 2012 at 6:30 PM

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)

Bdf98e5a57befa6f0877f978ba09871c
Caleb_the_Hobbit 0 · August 20, 2012 at 6:30 PM

If I were to recommend anything, go with this: https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=4044 Basically, the shallow skillet doubles as a lid and gives you a dutch oven. Properly seasoned (like people above... (more)

05055dcbf12c81f1cce777ec365870af
0
Votes
0
Answers
3
Views
518
by 1776 · August 01, 2012 at 12:45 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?

96440612cf0fcf366bf5ad8f776fca84
raydawg 0 · August 01, 2012 at 12:45 AM

Try this: http://www.webstaurantstore.com/fmp-243-1015-11-x-21-x-5-8-portable-cast-iron-griddle-with-2-grilling-surfaces/3592431015.html or http://www.webstaurantstore.com/cast-iron-portable-griddle-reversible-20-x-9-1-2/359IGD2095.html or if... (more)

Ae8946707ddebf0f0bfbcfc63276d823
2
Votes
2
Answers
7
Views
17K
by 9387 · March 29, 2014 at 6:24 AM

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)

best answer

C1484e8cfca0cc00f40da25d36f689b8
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)

E7adfe31507efb7c935f618a829f56d6
1
Votes
1
Answers
10
Views
1.3K
by 1479 · May 11, 2012 at 5:28 PM

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)

3b38bcc91dbfc6a114f4bdce544103d3
Diane_3 0 · May 11, 2012 at 5:28 PM

I have ALWAYS seasoned my cast irom with lard or butter myself. Works great!

A9f861a3b9e9bf433e3568cdc8c4fe96
3
Votes
3
Answers
4
Views
2.2K
by 15 · February 02, 2012 at 8:15 PM

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)

0fb8c214817d8daf8a67ebeaa7a90edc
Shane_Toman 0 · February 02, 2012 at 8:02 PM

First World Problems.

7f2a21bd9f9ef81db6d8217316e0b40a
8
Votes
8
Answers
7
Views
2.8K
by 165 · September 20, 2011 at 7:35 PM

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)

345c1755efe005edd162b770dc6fb821
Kelly_3 0 · September 20, 2011 at 7:35 PM

I just bought two cast iron pans, yet to use or season them, but plan on using bacon!!! I remember an old boyfriends greek grandmother who cookesoakot and used her cast skillet but obviously not for everything. She also prided herself in her oil... (more)

5d6a58590ba76136e8dc50c561c8ada2
6
Votes
6
Answers
2
Views
2.2K
by 453 · July 31, 2011 at 1:56 PM

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)

best answer

7d1bf729d330e264b1c247d37cfa1f3c
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)

2bdc990a200584a385650cf68475f095
1
Votes
1
Answers
10
Views
18.6K
by 75 · July 28, 2011 at 6:24 AM

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)

34a367e60db77270bd7096dc04270fdc
HeatherC 0 · July 27, 2011 at 3:13 PM

Not really on topic but, my parents have several pieces of cast iron that belonged to their parents - I suspect my brother and I will have to throw down for who gets those eventually. I do agree with others though, I wouldn't worry too much about... (more)

22212e9ba2a041e6da6c963d4d41615a
3
Votes
3
Answers
15
Views
5.4K
by 5624 · March 26, 2012 at 4:14 AM

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)

Bb2adc4df725b56e99e0652c0feb4640
rammer 0 · March 26, 2012 at 2:59 AM

The catch is probably the increase in iron consumption due to cooking stuff in these pans.

77732bf6bf2b8a360f523ef87c3b7523
21
Votes
21
Answers
21
Views
6.2K
by 6164 · August 23, 2012 at 3:38 PM

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)

best answer

8e75344356f4a455185ee52da0b90bf2
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)

33b6c516904a967ef8ecb30f1dbd8cf2
6
Votes
6
Answers
10
Views
2.6K
by 6832 · April 15, 2010 at 2:05 AM

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)

4b2c69a83c3fc875385a4a9d2f3ed281
kb 0 · April 15, 2010 at 2:05 AM

tip for your cast iron - you can scour the pan with salt if you have stuck on bits you need to get unstuck. works like a charm.