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Thread: Cast Iron

  1. #11
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    One more CI fan, here.

    Back in my recklessly wasted and misspent youth, I did have occasion to board a summer with a little old widow who had CI of nearly every size and description. she kept the most-often used in the oven at @100 degrees - almost ready to cook in. every piece had that perfect sheen of season. (God bless you, Mrs. Henry, may your kitchen in Heaven be as joyful as the one you maintained here).
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  2. #12
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    Quote Originally Posted by Fishinkeylargo View Post
    Bought a couple more cast iron cooking pans and am in the process of seasoning them. Round #3 in the oven right now. Love cooking with cast iron and not sure why I waited so long to get a cast iron grill pan. Also have a small 2 qt pot being processed. Should be ready to use in a couple hours.
    +1! Welcome to the world of cast iron cooking. Not a lot of folks do it correctly but steak (or ay other protein) can be done REALLY nicely in cast iron. If you really want to get into it check out using a comal on your cooktop. Flat on one side and raised ridges on the other.

    https://shop.lodgemfg.com/griddles-a...ll-griddle.asp
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  3. #13
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    I'm a bit of a segregationist here... I segregate my cast iron... there's indoor cast iron and outdoor cast iron

    Outside I have some great cast iron of the big green egg; a skillet, a half moon piece, flat on one side, ridges on the other. the ridges cook great steaks... the flat side makes great grilled cheese...

    Indoor, the usual suspects, my skillet, a ridged cooking iron, dutch oven...
    chefduane and Sekol like this.
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  5. #14
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    We've got a 7 qt dutch oven and about every sized skillet from 8" to 17" and a few sauce pans. We have a couple of older flatirons and I use the cornbread mold for making lead ingots. About the only thing on the wishlist is the double sided griddle. We've cooked just about everything in them with the exception of lasagna and Prime Rib. I'd considered getting the cast iron wok but my 2 hammered steel ones work fine. A couple of the smaller fry pans are from the 50's with decades of seasoning in them and insides as smooth as glass. For most home cooking, you simply can't beat cast iron.
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    One of the fringe benefits of managing rental condominiums is that our guests almost all fish, and often lay a zip lock bag off filets on us- usually redfish, trout or sheep's head. The absolute best way to cook those filets is in a cast iron skillet over a charcoal fire.

    Lightly oil the skillet- (very light)- and allow it to sit atop a charcoal fire until hot. I mean really hot. Filets into the skillet skinned-side-up and close the lid. Five minutes later, out they come- no need to flip- done perfectly with a light crustiness on the underside.

    Now I'm hungry...
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    Tortillas-Bread

    I use cast iron for many kitchen duties, roasting veggies, making tortillas, blanching, and so much more.
    Two of the most uses (almost daily) is to re-heat tortillas in the oven [and they stay hot on the table].....
    and making artisan bread.
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  8. #17
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    Quote Originally Posted by elPescador View Post
    I use cast iron for many kitchen duties, roasting veggies, making tortillas, blanching, and so much more.
    Two of the most uses (almost daily) is to re-heat tortillas in the oven [and they stay hot on the table].....
    and making artisan bread.
    How do you like the ceramic coated CI ?
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    GPS Coordinates to lake where they all reside. Always wear your life vests kids. Boating accidents DO happen.

  9. #18
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    I cant speak for elPescador, but if I am judging right by the photo's, I have a similar size dutch oven to the blue one and love it. The exterior coating is great, easy to clean. Inside its coated, but differently, the light texturing it has makes for great browning and searing just like non coated.
    Fishinkeylargo likes this.
    "Malo periculosam, libertatem quam quietam servitutem" (I prefer dangerous freedom to peaceful slavery) Thomas Jefferson in a letter to James Madison

    "They who can give up essential liberty to obtain a little temporary safety, deserve neither liberty nor safety." Benjamin Franklin

    "If everyone is thinking alike then someone isn't thinking!" General Patton

    "If we waited for Washington to tell us when to plant, we should soon want bread." Thomas Jefferson


  10. #19
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    I'm sure everybody here can both appreciate and feel their pain in the video below...
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  11. #20
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    LOL, got the wife an induction stove a few years ago, and wouldn't you know it, nothing cooks faster or better on induction than cast iron. Suddenly the wife wants more CI skillets and pans. She has some enameled dutch oven (a big one), and a couple of frying pans. The frying pans usually stay in the oven to season, along with the pizza stone.
    Fishinkeylargo likes this.
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