Another thing to remember is that if a meal is to go from stove top cooking to a pop into the oven, cast iron does both. No burn handles or speciality equipment. I have 3 skillets (all sizes) and a dutch pot. They are also a handy weapon for intruders. NEVER mess with a woman with a cast iron skillet. That is how women won the west. :0)
I'm over 70 and have been using an iron skillet for years and years. I've tried the others, but always go back to the iron one,.Iron skillets were the only kind my mom had in her house, or for that matter, in mine too for a good many years .Can't beat an iron skillet for baking cornbread (such a nice crisp brown crust) or pineapple upside down cake. I once had an iron dutch oven, which I am sorry to say I sold for next to nothing at a garage sale. I got rid of my iron skillets (I had 3 different sized-ones), but later regretted it and went out and bought another one,. Guess it's true that what goes around comes around, as they went out of style, but are now back in.
Mary Lou St. Louis, Mo. B'day 7/24
current weight: 163.0
Fitness Minutes: (23,328) Posts: 1,169 10/5/11 11:05 P
I have a set that I've been using for camping for ug...decades...and lord only knows how long mom and gramma were using them. I didn't even think to use them in the house. You're brilliant. I'm busting them out tomorrow. Gotta revamp my plans for meals for the week tomorrow anyway.
S - Start slowly, set yourself up for success T - Try new things, don't say you can't do something or don't like something before you have tried it. A - Add movement everywhere, walking farther, calf raises while waiting in line, etc. R - Realize that you are human & will make mistakes T- Take time to recognize your successes - celebrate!
God, grant me the serenity to accept the people I cannot change, the courage to change the one I can and the wisdom to know it's me.
current weight: 198.0
Fitness Minutes: (63,862) Posts: 1,630 10/5/11 9:00 P
"I have been bent and broken, but - I hope - into a better shape." -Charles Dickens
"You may have to fight a battle more than once to win it."- Margaret Thatcher "Success seems to be connected with action. Successful people keep moving. They make mistakes, but they don't quit" -Conrad Hilton
current weight: 256.8
Fitness Minutes: (95,697) Posts: 5,413 10/5/11 7:03 P
Thanks for all the insight! I love the idea that it seasons like my baking stone and that clean-up is really just about the same as the stone. Definitely going to look for one. Eager to give it a go now.
"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-
"What wisdom can you find that is greater than kindness?" -Jean Jacques Rousseau- ~*~*~*~*~*~*~*~*~*~*~*~ Co-team leader: I Love Muffins Co-team leader: Cooking for One or Two
Thank you for sharing this. I had one many years ago and never really learned how to use it, so got rid of it. Like somebody said, it was so heavy. Then I got a glass top stove and I heard, also, that you can't use one on there. Well, I bought another one anyway because I keep hearing how great they are. I wasn't really sure how to season it. I will try this method and see how it goes. I didn't know prior that you weren't supposed to use soap and water on them either. I like that it can go from stove to oven, but they are heavy, I will say that.
I love cast iron pans! I use them all the time. When I moved, recently, I had to make the transition from gas to a glass-top electric range. Arg. I was told I couldn't use my cast iron pans on it and didn't for a while. I recently tried, and I'm back to my normal way of cooking. They heat better, are pretty much nonstick, and are so easy to clean with just hot water and a brush. Get a variety of sizes and you're set for almost anything.
The first thing with cast iron is that it is not washed in soap and water. Just wipe out with a paper towel or at most with a LITTLE water. It is seasoned with oil and you don't want to remove it. I burn it off once a year in a bonfire. This can be done in the oven with it put as high a temp as it will go for 30 minutes to burn of any residue. Then reseason. When cooking, cast iron needs to be heated up. After it is heated, it is great for quick searing. Once it is heated up, a very low flame is all that is needed to keep it cooking. On electric, I always turned it off for the last 10 minutes of cooking. Hope this helps. I've alway cooked with cast iron and I don't think about HOW.
This is just the latest article I've come across on the benefits of cooking with cast iron. I'm hoping to find a gently used skillet to try it out as I don't have one, though I do have a cast iron pan for cornbread.
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