Iron Will

[PolWatch]

This is an article from a regional market's magazine that I thought y'all might enjoy. Cast iron skillets are required equipment in any southern kitchen...I can't imagine cooking a meal without one. My kitchen has 5 cast iron skillets & 1 griddle. My favorite skillet was my mother's and is at least 75+ years old.

'What other household item can stop a bullet, anchor a canoe, stave off a wild animal attack, drive a railroad spike and fry a perfect egg?

Try that with one of those shiny, imported copper pans you've got dangling like Christmas ornaments from your overhead pot-rack.

Cast iron skillets don't dangle. They clatter. They bang. And when the mojo is just right--they sizzle.'

snip

'If you Goggle the term "Ode to a cast iron skillet," you will get several pages of testimonials online. Only a Grecian urn can top that. But try making a decent Shrimp Creole in a Grecian urn and see what happens.'

http://www.yourgms.com/downloads/magazine-1219/magazine-1219.html#13/z

[Peter1469]

I never had any luck with cast iron. :sad:

[PolWatch]

Cast iron does require special treatment. They have to be seasoned and I oil mine after every use. Unlike some, I do wash my cast iron in hot water & soap...some people think that ruins the seasoning but I can't even think of eating out of something that hasn't been washed. (After washing, set on a burner until dry, wipe with lightly oiled paper towels.)

Once you get the cast oil seasoned, it beats any non-stick cookware on the market.

[Peter1469]

Maybe I will try again.

[PolWatch]

There are lots of theories about why cast iron skillets are so good but I think it is simply because they spread the heat evenly. You don't have 'hot spots' with a good cast iron pot.

[Peter1469]

Yes, they do spread the heat evenly. I haven't had problems with my stainless. But they were a lot more expensive than cast iron.

[donttread]

this is an article from a regional market's magazine that i thought y'all might enjoy. Cast iron skillets are required equipment in any southern kitchen...i can't imagine cooking a meal without one. My kitchen has 5 cast iron skillets & 1 griddle. My favorite skillet was my mother's and is at least 75+ years old.

'what other household item can stop a bullet, anchor a canoe, stave off a wild animal attack, drive a railroad spike and fry a perfect egg?

Try that with one of those shiny, imported copper pans you've got dangling like christmas ornaments from your overhead pot-rack.

Cast iron skillets don't dangle. They clatter. They bang. And when the mojo is just right--they sizzle.'

snip

'if you goggle the term "ode to a cast iron skillet," you will get several pages of testimonials online. Only a grecian urn can top that. But try making a decent shrimp creole in a grecian urn and see what happens.'

http://www.yourgms.com/downloads/magazine-1219/magazine-1219.html#13/z

lol

[Chris]

Cast iron does require special treatment. They have to be seasoned and I oil mine after every use. Unlike some, I do wash my cast iron in hot water & soap...some people think that ruins the seasoning but I can't even think of eating out of something that hasn't been washed. (After washing, set on a burner until dry, wipe with lightly oiled paper towels.)

Once you get the cast oil seasoned, it beats any non-stick cookware on the market.


What oil is recommended?

[PolWatch]

I just use vegetable oil....

[Polecat]

Cast Iron is great stuff. If you know how to use it. My mom had a bad habit of soaking hers in soapy water. Bad, bad thing to do. The biggest caveat is they weigh a ton.

[PolWatch]

Cast Iron is great stuff. If you know how to use it. My mom had a bad habit of soaking hers in soapy water. Bad, bad thing to do. The biggest caveat is they weigh a ton.

multi-purpose....get a work out while cooking...also a plus for keeping husbands in line.......(before someone accuses me of husband-abuse, its a joke)

[Polecat]

I reconditioned my Mom's and have it now. I only use it for cooking with oil or fat. It never gets water based stuff put in it like spaghetti sauce etc.

[PolWatch]

I use mine for everything/anything. I also wash it after use in hot water & soap. I dry it over a hot burner & wipe with an oiled napkin after it is dry. My favorite skillet is 75+ years old and I use it just about everyday...bacon & eggs, cornbread, pineapple upside down cake, fried chicken...whatever I need a skillet for.

[Peter1469]

Just remember guys. If you have cast iron and if you piss your wife off.....

[Polecat]

Just remember guys. If you have cast iron and if you piss your wife off.....

We had a prenup that limits her to the rolling pin.

[Redrose]

This is an article from a regional market's magazine that I thought y'all might enjoy. Cast iron skillets are required equipment in any southern kitchen...I can't imagine cooking a meal without one. My kitchen has 5 cast iron skillets & 1 griddle. My favorite skillet was my mother's and is at least 75+ years old.

'What other household item can stop a bullet, anchor a canoe, stave off a wild animal attack, drive a railroad spike and fry a perfect egg?

Try that with one of those shiny, imported copper pans you've got dangling like Christmas ornaments from your overhead pot-rack.

Cast iron skillets don't dangle. They clatter. They bang. And when the mojo is just right--they sizzle.'

snip

'If you Goggle the term "Ode to a cast iron skillet," you will get several pages of testimonials online. Only a Grecian urn can top that. But try making a decent Shrimp Creole in a Grecian urn and see what happens.'

http://www.yourgms.com/downloads/magazine-1219/magazine-1219.html#13/z


I love cast iron skillets, but you can't use them on a glass top stove. I miss my gas stove too.

[Dr. Who]

I love cast iron skillets, but you can't use them on a glass top stove. I miss my gas stove too.
You can use them on a glass (ceramic) top stove, but you just have to be careful not to slide them (cause scratching of the surface) or drop them.

[del]

i have my great grandmother's spider

she was some pissed when i took it, too lol

great pan

[nic34]

I use mine for everything/anything. I also wash it after use in hot water & soap. I dry it over a hot burner & wipe with an oiled napkin after it is dry. My favorite skillet is 75+ years old and I use it just about everyday...bacon & eggs, cornbread, pineapple upside down cake, fried chicken...whatever I need a skillet for.
I use iron too. Gets heavy after awhile, but you are right, keeps your arms and wrists in shape.

I have a dutch oven that I use for peach cobbler in the campfire. Just cover with coals. Great stuff.

[southwest88]

Just remember guys. If you have cast iron and if you piss your wife off.....

Dude! Hence the name.

To the man with a hammer, all problems are nails.



Add to Chapter...


http://en.thinkexist.com/i/sq/RevisionIcon.gif (http://thinkexist.com/user/suggest/quotation_revision.asp?quotation=and_the_man_of_go d_said-where_fell_it-and_he&id=268797)
http://en.thinkexist.com/i/sq/eCardIcon.gif (http://thinkexist.com/common/email/quotes_sender.asp?id=268797&quote=and_the_man_of_god_said-where_fell_it-and_he)
http://en.thinkexist.com/i/sq/PrintIcon.gif
http://en.thinkexist.com/i/sq/BookmarkIcon.gif (http://thinkexist.com/services/bookmark.asp?id=268797&quote=and_the_man_of_god_said-where_fell_it-and_he)
http://en.thinkexist.com/i/sq/discuss.gif (http://thinkexist.com/common/discuss.asp?id=268797&quote=and_the_man_of_god_said-where_fell_it-and_he)
http://en.thinkexist.com/i/sq/SourceIcon.gif










http://thinkexist.com/i/sq/2star.gif http://thinkexist.com/i/sq/ThumbsUp.gif http://thinkexist.com/i/sq/ThumbsDwn.gif“Iron till it be thoroughly heated is incapable to be wrought; so God sees good to cast some men into the furnace of affliction, and then beats them on his anvil into what frame he pleases. (http://thinkexist.com/quotation/iron_till_it_be_thoroughly_heated_is_incapable_to/327061.html)”


http://thinkexist.com/i/sq/as4.gif Anne Bradstreet quotes (http://thinkexist.com/quotes/anne_bradstreet/) (British (http://thinkexist.com/nationality/british_authors/) poet, 1612-1672 (http://thinkexist.com/birthday/september_16/))

[Bob]

Cast iron does require special treatment. They have to be seasoned and I oil mine after every use. Unlike some, I do wash my cast iron in hot water & soap...some people think that ruins the seasoning but I can't even think of eating out of something that hasn't been washed. (After washing, set on a burner until dry, wipe with lightly oiled paper towels.)

Once you get the cast oil seasoned, it beats any non-stick cookware on the market.

And you get iron in your food too.

[Peter1469]

And you get iron in your food too.

How much leaching is associated with cast iron.

[Bob]

http://www.cookscountry.com/equipment_reviews/1087-cast-iron-skillets?incode=MKSKZ00L0

America's test kitchen review of cast iron skillets

This is a very good resource. The TV program is America's test kitchen

The written materials are called Cooks Country. They are on PBS TV.

Cast-Iron SkilletsPublished September 1, 2007. From Cook's Illustrated.
OVERVIEW:Over the past 30 years, nonstick skillets have taken the place of cast iron in most homes. But with disturbing reports about the effects of nonstick coatings on the environment and our health, we decided to take another look at cast iron to see if it's worth bringing back into the kitchen.
Cast iron has always been known to have a few advantages over other types of cookware. Its material and weight give it excellent heat retention for high-heat cooking techniques such as frying and searing. You can use it on the stovetop or bake with it in the oven. Its durability is legendary—many people are still cooking with cast-iron pans handed down for generations. Unlike most consumer products, cast-iron pans actually improve with time and heavy use.
Cast iron also has disadvantages. It's heavy and needs special care. It must be seasoned to prevent it from rusting or reacting with the foods you cook. Until its seasoning is well established, food will stick to it. You shouldn't use soap or steel wool on it, lest you strip off the seasoning. But manufacturers have been tweaking the design and materials to maintain its principal benefits while diminishing some of the downside. They have begun coating the surface with a variety of materials to either begin the seasoning process or render it unnecessary. In some cases, new coatings bonded onto the cast iron make soap and even the dishwasher no longer off-limits. Unfortunately, the one thing that didn't get better with innovation was price: Traditional unseasoned cast-iron skillets are a true bargain, costing between $11 and $20. Most preseasoned pans are also fairly cheap, at $15 to $30, but we found fancier pans that hovered around the $100 mark.
There were several factors that distinguished the high-ranked models. First, they were seasoned by the manufacturer. Seasoning new pans in the oven creates oily fumes and a mess as shortening drips off the pan.
What's more, the unseasoned pans lagged behind the factory-seasoned pans in nonstick performance throughout our testing. Their lighter hue also produced lighter browning on the corn bread than the solidly black preseasoned pans.
Second, evenness of cooking without hot spots or heat surges was very important. We wanted a pan that wouldn't cool off too much when food was added and would quickly climb back to the desired temperature.
A third key factor was the diameter of the interior cooking surface, which made a difference when trying to accommodate multiple chicken breasts or steaks without crowding or steaming. We have a strong preference for the larger pans.
Weight was a thorny issue. While we preferred the bigger pans, they tended to be heavy and difficult for a smaller cook to manipulate in tasks such as swirling melting butter, pouring off a pan sauce, and flipping to release corn bread. Good handle design can help offset the problem.
Durability is one of the biggest virtues of cast iron. In the case of cast iron, you don't need to spend more to get more—simple cast iron pans were more resistant to scratching that enameled or nickel-finished pans.
METHODOLOGY:We tested eight cast-iron skillets, each approximately 12 inches in diameter along with our top-rated nonstick and stainless-steel skillets. We compared the performance of these pans in a number of cooking tests.
EGGSWe prepared scrambled eggs in each pan as the first test (after seasoning pans that required it), noting degree of sticking and ease of cleanup. We did it again after completing all other cooking tests to observe whether pans became more seasoned during testing. The rating re?ects performance in the second round.
STEAKWe pan-seared steaks and prepared a tomato-based pan sauce in each pan. We preferred pans that provided a well-browned crust and a good fond that led to a complex, flavorful pan sauce.

CORN BREADWe put the pans in the oven; we preferred those that made corn bread that released easily from the pan and had a crisp, golden crust and moist interior.
CHICKENWe looked for shallow-fried breaded chicken cutlets that were crisp and golden brown outside and moist inside, preferring pans that retained heat well, even when food was added, and did not get crowded.
DESIGNWe considered design features such as helper handles, weight, and shape, and performance features that helped make the pan easy to use and clean. Pans that required strong arms lost some points.

less (http://www.cookscountry.com/equipment_reviews/1087-cast-iron-skillets?incode=MKSKZ00L0#)

[Captain Obvious]

This is an article from a regional market's magazine that I thought y'all might enjoy. Cast iron skillets are required equipment in any southern kitchen...I can't imagine cooking a meal without one. My kitchen has 5 cast iron skillets & 1 griddle. My favorite skillet was my mother's and is at least 75+ years old.

'What other household item can stop a bullet, anchor a canoe, stave off a wild animal attack, drive a railroad spike and fry a perfect egg?

Try that with one of those shiny, imported copper pans you've got dangling like Christmas ornaments from your overhead pot-rack.

Cast iron skillets don't dangle. They clatter. They bang. And when the mojo is just right--they sizzle.'

snip

'If you Goggle the term "Ode to a cast iron skillet," you will get several pages of testimonials online. Only a Grecian urn can top that. But try making a decent Shrimp Creole in a Grecian urn and see what happens.'

http://www.yourgms.com/downloads/magazine-1219/magazine-1219.html#13/z

I use them a lot too. I'm actually on the hunt for a large dutch oven, digging around flea markets and stuff for one, haven't found it.

I had a couple pieces that I sadly gave away a long time ago, wish I still had them but I have a 5qt dutch oven we use on the campfire a lot, a really large skillet, a medium skillet, small one and two griddles - one is grooved. The other one my wife uses for pancakes, it needs resurfaced.

I also use a hammered iron wok that needs special care, but it's fantastic to cook in.

I could use iron exclusively, except for eggs, we have a cheapo teflon set for them. And a stainless set that I sometimes use if I'm making a big meal.

[PolWatch]

why do you think the skillet needs to be resurfaced? or do you mean re-seasoned?

[Captain Obvious]

why do you think the skillet needs to be resurfaced? or do you mean re-seasoned?

Reseasoned, that's what I meant.

It's pretty crusty. She doesn't really take care of it, I never use it. It has like two clean circles where the pancakes are made and everything around them is crust. I just haven't gotten around to it.

[PolWatch]

next time you build a big fire...just toss the skillet in the fire. It will clean all the crud off...then re-season. My husband burns mine clean about once a year. I have a gas range and get a build up on the outside of the pans.

[Captain Obvious]

next time you build a big fire...just toss the skillet in the fire. It will clean all the crud off...then re-season. My husband burns mine clean about once a year. I have a gas range and get a build up on the outside of the pans.

Buddy of mine told me to do that. I will too, next time we get a fire going.

[Captain Obvious]

I posted this here before I think, but this is the skillet on a grate/tripod that I jerry-rigged for over the campfire embers.

Bacon frying.

http://i23.photobucket.com/albums/b373/eastms/0406141127_zps30367eb0.jpg (http://s23.photobucket.com/user/eastms/media/0406141127_zps30367eb0.jpg.html)

[PolWatch]

good idea!

[Captain Obvious]

good idea!

We have an old stainless grate from an old gas grill that I held onto for some reason (good stainless grill grates are hard to come by nowadays) and my wife had the idea to use that for grilling over the campfire. Haven't rigged something up yet but I'm thinking rebar and something to affix the grate to it with.

[PolWatch]

My husband suggested using smaller diameter rebar and bend it to same size as the grate (can use propane torch to heat rebar so it can be bent easily) & use s/s wire to secure the grate to it. If you have access to a welder, it can be welded. My idea: cut a metal drum to the right height & sit the grate on that. redneck ingenuity!

[Captain Obvious]

My husband suggested using smaller diameter rebar and bend it to same size as the grate (can use propane torch to heat rebar so it can be bent easily) & use s/s wire to secure the grate to it. If you have access to a welder, it can be welded. My idea: cut a metal drum to the right height & sit the grate on that. redneck ingenuity!

I don't do torches though except for copper plumbing.

I change brake pads, brake rotors, I fix washing machines, run ventwork through walls and ceilings, I plasterboard, paint, refloor. I even changed a clutch once with someone's help. I don't weld though, don't want to start now and lose a finger or something.

[PolWatch]

The propane torch would be to heat the rebar only....easier to bend

[Captain Obvious]

I've seen the metal drum thing, the only problem with that is those drums are flimsy anymore and they rust easy. We get them for burn barrels.

Plus they (the ones I get at least) have this odd chemical residue in them, not sure I'd want to cook something in it.

[Captain Obvious]

The propane torch would be to heat the rebar only....easier to bend

I dunno, we'll see.

I'll come up with something. I'm industrious.

[PolWatch]

you can get food grade drums but you have to search. They are flimsy and would not last too long. You would have to get someone to cut one down to size also (but you would get 2 usable burn circles) The rebar would probably be the easiest to fab.

ps: if you know anyone with industrial type connections, they do make s/s pipe....would be $$$ to buy and would need someone to cut to size but would last forever

[PolWatch]

If there is a source for terra-cotta pipe in your area...large industrial type, a t/c joint would work like the cut down drum

http://atozscreens.com/wp-content/uploads/2013/06/AtoZChimneySweep-SacramentoCA-FlueTileExtention.jpg

[Polecat]

Scrap yard is a good place to find bits & pieces of heavy steel for projects. 1/4" plate is great for rings. How you going to loose a finger welding? Just curious. You have to screw up pretty bad to loose a finger to a weld.

[Captain Obvious]

If there is a source for terra-cotta pipe in your area...large industrial type, a t/c joint would work like the cut down drum

http://atozscreens.com/wp-content/uploads/2013/06/AtoZChimneySweep-SacramentoCA-FlueTileExtention.jpg

That's stuff is expensive though I think.

Either way, I just bought a Weber kettle grill, big one. For the house, I have a smaller Weber table-top kettle grill for the camper for charcoal grilling. I've sworn off propane. The stuff for over the firepit is just something cool to do, I have enough projects, lol!

[PolWatch]

ah...projects are fun. The pic is a chimney flue....not too $$

[Polecat]

The ratio of coal in Kingsford seems to have gone up lately. We have been charcoal for 20 years but the flavor from coal is getting excessive.

[Captain Obvious]

The ratio of coal in Kingsford seems to have gone up lately. We have been charcoal for 20 years but the flavor from coal is getting excessive.

Not sure what you're saying but it sounds interesting.

I don't use Kingsford charcoal, it burns like shit and it's expensive. There's one or two store brand versions I use that are bigger, woodier and burn a hell of a lot better.

None of that match lite shit either.

[PolWatch]

We use wood mixed with a small amount of charcoal....lot better flavor.

[Polecat]

Not sure what you're saying but it sounds interesting.

I don't use Kingsford charcoal, it burns like $#@! and it's expensive. There's one or two store brand versions I use that are bigger, woodier and burn a hell of a lot better.

None of that match lite $#@! either.

We don't use any lighter fluid. Electric starter. I want to find a supply of hickory and apple and cook with straight wood.

[Captain Obvious]

We don't use any lighter fluid. Electric starter. I want to find a supply of hickory and apple and cook with straight wood.

They make them?

I always wondered why there aren't propane or electric coal starter set-ups anywhere. I use fluid but I'm not crazy about it.

A guy in the campground told me to try that tin beer mug thing where you burn newspaper to get a few coals started then toss them into the rest of the pile to start it with. Looks clunky and time consuming, plus newspaper has that ink.

[Polecat]

They make them?

I always wondered why there aren't propane or electric coal starter set-ups anywhere. I use fluid but I'm not crazy about it.

A guy in the campground told me to try that tin beer mug thing where you burn newspaper to get a few coals started then toss them into the rest of the pile to start it with. Looks clunky and time consuming, plus newspaper has that ink.

They are not that easy to find anymore but they are still around. The chimney method is next best. You can use a propane torch instead of newspaper. I have a push button torch right next to the flashlight at the back door. Great tool. It will start a campfire without extensive boyscout training.

[Captain Obvious]

They are not that easy to find anymore but they are still around. The chimney method is next best. You can use a propane torch instead of newspaper. I have a push button torch right next to the flashlight at the back door. Great tool. It will start a campfire without extensive boyscout training.

I use those wax/sawdust fire bricks, the little ones, half gets a campfire going.

[Private Pickle]

This is an article from a regional market's magazine that I thought y'all might enjoy. Cast iron skillets are required equipment in any southern kitchen...I can't imagine cooking a meal without one. My kitchen has 5 cast iron skillets & 1 griddle. My favorite skillet was my mother's and is at least 75+ years old.

'What other household item can stop a bullet, anchor a canoe, stave off a wild animal attack, drive a railroad spike and fry a perfect egg?

Try that with one of those shiny, imported copper pans you've got dangling like Christmas ornaments from your overhead pot-rack.

Cast iron skillets don't dangle. They clatter. They bang. And when the mojo is just right--they sizzle.'

snip

'If you Goggle the term "Ode to a cast iron skillet," you will get several pages of testimonials online. Only a Grecian urn can top that. But try making a decent Shrimp Creole in a Grecian urn and see what happens.'

http://www.yourgms.com/downloads/magazine-1219/magazine-1219.html#13/z

Whatever makes the bacon taste good. And of course the eggs and pancakes you make in the bacon grease. Not to mention draining all of that liquid gold into a cup and savoring it over a game of chess.

[Chris]

https://www.youtube.com/watch?v=6ChPbdD3zDk#t=354

[Mr. Right]

Like Pol, I have several cast iron skillets. The largest one is about 18" dia. I try not to wash mine in soap, but never mind. My wife DOES. When it needs to be re-seasoned, like after I use it for blackening fish, I just clean it up good with a scrubby pad and put a liberal coat of Crisco shortening and put it in the oven at 400 degrees for about 30 minutes.

[PolWatch]

I wash mine every time I use them. I just put them on a burner to make sure they dry completely and wipe them with a light coat of oil before storing them. I get my husband to toss them into his furnace to burn off the crud (that's a technical term) on the bottom every few years. Then, I do the re-season in the oven thingy.

[Mr. Right]

I wash mine every time I use them. I just put them on a burner to make sure they dry completely and wipe them with a light coat of oil before storing them. I get my husband to toss them into his furnace to burn off the crud (that's a technical term) on the bottom every few years. Then, I do the re-season in the oven thingy.

Yes, crud is a technical term. You can get the same result with a butane burner for crawfish or a wire wheel on a hand grinder. It will take anything off of steel or iron. To clean one without soap, like after making a roux, I just put it on the stove mostly full of water, heat the water, let it soak, scrub out the crud/ leftover roux or what evers left with a green scrubby pad. Then dump the mess into the sink and scrub again and wipe out with a paper towel. If you doubt that you got it all, scrub, and rinse again. Dry it on the stove and it's ready to go.

[Captain Obvious]

I haven't done it yet but I'm tossing mine in the campfire. I hope that gets some of the crust off, I really don't take care of mine as good as I used to.