Cooking With Cast Iron! Wow!

[Georgetoon]

Well, I stopped at Walmart and bought a 10-1/4-inch skillet and a 5 quart dutch oven.  I seasoned them both last night.  Not a moment to soon as we got hit with a big snowstorm overnight.

With a few tips form Rudge, I used the 12-inch skillet to warm leftover chili.  I made chili in a slow cooker on Saturday.  I'm trying to avoid using the Microwave so much.  The cast iron allows me to slow down a bit, warm or prepare meals and just enjoy the process.  

Tonight, I'm collecting all the Teflon and putting it in storage.  Making room for the good stuff.

How quickly they convert, once they've actually tried iron cookware.

Did you see this thread?

http://www.pclinuxos.com/forum/index.php/topic,111369.0.html

I use that little rocket with all my cast iron cookware, and the combo is slick as can be. I haven't cooked on the stove since I got it. High tech and old tech, a perfect marriage.

Wow!  "Yes. The induction cooker only heats the pot, not the surface of the unit itself."  With cast iron, you're all set!:)  I'm gonna investigate some more.  Thanks!:)

[Old-Polack]

Well, I stopped at Walmart and bought a 10-1/4-inch skillet and a 5 quart dutch oven.  I seasoned them both last night.  Not a moment to soon as we got hit with a big snowstorm overnight.

With a few tips form Rudge, I used the 12-inch skillet to warm leftover chili.  I made chili in a slow cooker on Saturday.  I'm trying to avoid using the Microwave so much.  The cast iron allows me to slow down a bit, warm or prepare meals and just enjoy the process.  

Tonight, I'm collecting all the Teflon and putting it in storage.  Making room for the good stuff.

How quickly they convert, once they've actually tried iron cookware.

Did you see this thread?

http://www.pclinuxos.com/forum/index.php/topic,111369.0.html

I use that little rocket with all my cast iron cookware, and the combo is slick as can be. I haven't cooked on the stove since I got it. High tech and old tech, a perfect marriage.

Wow!  "Yes. The induction cooker only heats the pot, not the surface of the unit itself."  With cast iron, you're all set!:)  I'm gonna investigate some more.  Thanks!:)

My chili/soup cooker is an early model of this, by way of my grandmother's passing, in 1983. This is one of the items I learned to cook with as a young boy, so has more sentimental than monetary value. Mine is one of the originals, with a square cast iron lid knob, but otherwise much the same as the current version. It works beautifully with the induction cooker.




http://www.newegg.com/Product/Product.aspx?Item=9SIA1J60DE8839

Also a bit of history about these, and links to the companies current product line. These are truly lovely items to cook in.

http://www.lecreuset.ca/About-Us2/Our-History/

[joechimp]

I think there is about to be a run on cast iron pans and induction cookers. I know I want them now. I want one because I have a glass top stove and even though they say you can use cast iron on them. One slip of the hand and there goes the glass top stove. The induction cooker next to the stove would be great for those things I would like to cook in a cast iron pan.

Thanks for all the great suggestions people. 

[joechimp]

Here is a pro and con on induction cookers. It is a couple years old but might answer a few questions.

http://theinductionsite.com/proandcon.shtml

Not bad deals out there either.

http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM

[Old-Polack]

I think there is about to be a run on cast iron pans and induction cookers. I know I want them now. I want one because I have a glass top stove and even though they say you can use cast iron on them. One slip of the hand and there goes the glass top stove. The induction cooker next to the stove would be great for those things I would like to cook in a cast iron pan.

Thanks for all the great suggestions people. 

My cast iron has always been used on electric stoves, including my ceramic topped stove, which was new in 1991, and still in perfect shape. My grandmother had an electric stove in the first floor kitchen, and a gas stove in the basement kitchen. Mostly she used the first floor kitchen for daily use, but had the basement kitchen built for when there was a large group to feed, and she either needed the extra capacity, or just didn't want to mess up the kitchen the guests would see.  

[joechimp]

I think there is about to be a run on cast iron pans and induction cookers. I know I want them now. I want one because I have a glass top stove and even though they say you can use cast iron on them. One slip of the hand and there goes the glass top stove. The induction cooker next to the stove would be great for those things I would like to cook in a cast iron pan.

Thanks for all the great suggestions people. 

My cast iron has always been used on electric stoves, including my ceramic topped stove, which was new in 1991, and still in perfect shape. My grandmother had an electric stove in the first floor kitchen, and a gas stove in the basement kitchen. Mostly she used the first floor kitchen for daily use, but had the basement kitchen built for when there was a large group to feed, and she either needed the extra capacity, or just didn't want to mess up the kitchen the guests would see.  

OK O-P you are less of a butter fingers than I am. I would be sure to drop the pan on the stove and no more stove. 

[Old-Polack]

Not bad deals out there either.

http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM

That's my cooktop, for $8.00 less than I paid, last December 2nd, from Amazon. Good buy then, better buy now. 

Besides cast Iron, I also have some enameled steel cookware that also works well with the induction cooktop. So far, the only cookware I own, that doesn't work with the induction cooktop, is a cheap set of copper bottomed stainless steel Revere Ware pans, and a deep 12 in. glass covered, Wearever Teflon coated aluminum fry pan. I only own the latter because my wife was a bitty little thing, and simply couldn't handle the weight of cast iron cookware, when cooking alone.

[Georgetoon]

My chili/soup cooker is an early model of this, by way of my grandmother's passing, in 1983. This is one of the items I learned to cook with as a young boy, so has more sentimental than monetary value. Mine is one of the originals, with a square cast iron lid knob, but otherwise much the same as the current version. It works beautifully with the induction cooker.




http://www.newegg.com/Product/Product.aspx?Item=9SIA1J60DE8839

Also a bit of history about these, and links to the companies current product line. These are truly lovely items to cook in.

http://www.lecreuset.ca/About-Us2/Our-History/

Very slick.  Okay,  I bought a Lodge cast iron dutch oven.  What is the difference between enameled cast iron and just plain 'ol cast iron?

[Rudge]

My chili/soup cooker is an early model of this, by way of my grandmother's passing, in 1983. This is one of the items I learned to cook with as a young boy, so has more sentimental than monetary value. Mine is one of the originals, with a square cast iron lid knob, but otherwise much the same as the current version. It works beautifully with the induction cooker.




http://www.newegg.com/Product/Product.aspx?Item=9SIA1J60DE8839


Also a bit of history about these, and links to the companies current product line. These are truly lovely items to cook in.

http://www.lecreuset.ca/About-Us2/Our-History/

Very slick.  Okay,  I bought a Lodge cast iron dutch oven.  What is the difference between enameled cast iron and just plain 'ol cast iron?

An enamel coating is more decorative (to some) and eliminates the need to "season" the cookware. That enamel is pretty non stick as is. They will also not react to tomato based sauces. (Bare cast iron doesn't like tomatoes)  

The drawbacks are that the enameled ones, will not "season" and therefore, will not get better and better over time.

Also, if you have an enameled one, you might think twice about placing it in and dumping coals over it at a campfire. Not so with the regular old cast iron ones, that's what they were designed to do.  

[joechimp]

Thank you to all you culinary experts. You know who you are. 

We who are less skilled and informed as you learn a lot from you about cooking baking and related things. This thread is a great example of that.

It seems the fruits of PCLinuxOS also leads to a full belly. 

[Old-Polack]

Thank you to all you culinary experts. You know who you are. 

We who are less skilled and informed as you learn a lot from you about cooking baking and related things. This thread is a great example of that.

It seems the fruits of PCLinuxOS also leads to a full belly. 

Speaking of....

Our local produce market had some really beautiful portabella mushrooms for $1.99/lb, so I bought four, which was exactly one pound. I also got some beef liver, and bacon on a one day unadvertised special for $2.50/lb. I grabbed four packages of the bacon, because it was good looking bacon, and the price was right. 

When I got home, I sliced up one of the mushrooms into 1/4 in. thick slices, melted some butter in the cast iron skillet, cut 2 slices of the bacon in half, and placed them in the butter along with half of the portabella slices. When they seemed close to ready, I pushed them to the side of the skillet and added a slice of the beef liver, seasoned it and cooked it for 1.5 minutes per side. When done, I covered the liver with the bacon, then the portabella slices, and sprinkled some coarse grated pepper jack cheese over the top. I cover the skillet again for 30 seconds to let the cheese melt, then used a wide spatula to scoop the whole thing unto a plate.

For those that like liver and bacon, the portabella slices are a perfect compliment, and the pepper jack adds just a bit of zing. This was a spur of the moment recipe that just popped into my head, when looking at the portabella mushrooms, while still in the store. It sounded good to me. It was, too. 

Having now an open package of beef liver, I noticed I had about half of a fair sized green bell pepper, already cut into roughly 2 in. square chunks, left over uncooked from two days ago, when I put the other half of the sliced portabella into one of the saving containers built into the fridge, so tomorrow will be liver, onions, portabella slices, with green pepper chunks. I'll leave the cheese off of that one. I don't want the hot pepper clashing with the fried green bell pepper. Another recipe, based on what's at hand that will spoil if not used soon. 

[Rudge]

Thank you to all you culinary experts. You know who you are. 

We who are less skilled and informed as you learn a lot from you about cooking baking and related things. This thread is a great example of that.

It seems the fruits of PCLinuxOS also leads to a full belly. 

Speaking of....

Our local produce market had some really beautiful portabella mushrooms for $1.99/lb, so I bought four, which was exactly one pound. I also got some beef liver, and bacon on a one day unadvertised special for $2.50/lb. I grabbed four packages of the bacon, because it was good looking bacon, and the price was right. 

When I got home, I sliced up one of the mushrooms into 1/4 in. thick slices, melted some butter in the cast iron skillet, cut 2 slices of the bacon in half, and placed them in the butter along with half of the portabella slices. When they seemed close to ready, I pushed them to the side of the skillet and added a slice of the beef liver, seasoned it and cooked it for 1.5 minutes per side. When done, I covered the liver with the bacon, then the portabella slices, and sprinkled some coarse grated pepper jack cheese over the top. I cover the skillet again for 30 seconds to let the cheese melt, then used a wide spatula to scoop the whole thing unto a plate.

For those that like liver and bacon, the portabella slices are a perfect compliment, and the pepper jack adds just a bit of zing. This was a spur of the moment recipe that just popped into my head, when looking at the portabella mushrooms, while still in the store. It sounded good to me. It was, too. 

Having now an open package of beef liver, I noticed I had about half of a fair sized green bell pepper, already cut into roughly 2 in. square chunks, left over uncooked from two days ago, when I put the other half of the sliced portabella into one of the saving containers built into the fridge, so tomorrow will be liver, onions, portabella slices, with green pepper chunks. I'll leave the cheese off of that one. I don't want the hot pepper clashing with the fried green bell pepper. Another recipe, based on what's at hand that will spoil if not used soon. 

Understanding your food, how to properly cook it and combine it is WAY more important than any "recipe".

Anyone can follow a recipe.

You have to really know what you are doing to make up a valid dish from scratch by knowing what will go well with what and why.

These two dishes sound like the work of someone that knows what they are doing.   

[sammy2fish]

Here is a pro and con on induction cookers. It is a couple years old but might answer a few questions.

http://theinductionsite.com/proandcon.shtml

I can't believe that I read 3/4 of that article.

This induction way of doing things sounds really cool.

Though, being a bachelor, I would go the enameled cast-iron way.

[Georgetoon]

O-P,

I made a fantastic Chili in a slow cooker and reheated leftovers in the cast iron skillet with no visible problems.  Are you speaking of preparing a tomato based meal in cast iron over a long period of time?  I'm thinking that those pioneers made EVERYTHING in cast iron cookware.  Sloppy Joe and Chili were probably staples.

[Old-Polack]

O-P,

I made a fantastic Chili in a slow cooker and reheated leftovers in the cast iron skillet with no visible problems.  Are you speaking of preparing a tomato based meal in cast iron over a long period of time?  I'm thinking that those pioneers made EVERYTHING in cast iron cookware.  Sloppy Joe and Chili were probably staples.

I make spaghetti sauce in my raw cast iron skillet, with seemingly no bad effects, but then again it's 70+ years old, and well seasoned. When washing, I don't use soap, but do the washing from a running tap with 180+ degree hot water. Anything left in the pan just disappears, then I dry it, reheat the pan and re oil while hot. In most cases I just wipe the pan after use, while the heat is still on, using paper towels, without any water, then re oil. I leave the heat on for about an additional minute before turning it off and letting the pan cool.

Having done this for years, it just becomes a routine that feels perfectly natural, and part of the cooking process.