Cast iron cookware

[farmgirl19]

Cast Iron is healthy to cook with. Some of the Le Crueset actually has the non-stick coating, and I don't like that. It isn't just the cast iron center I want, but the cook surface too.

 

[creekbend]

Cast Iron is healthy to cook with. Some of the Le Crueset actually has the non-stick coating, and I don't like that. It isn't just the cast iron center I want, but the cook surface too.

You are correct.

 

[adirondackmtnman]

Cast Iron is healthy to cook with. Some of the Le Crueset actually has the non-stick coating, and I don't like that. It isn't just the cast iron center I want, but the cook surface too.

Very true...It's not healthy to preheat the teflon(the stuff's not 'healthy' anyway) to the point you would with cast iron, and those thin, flimsy pans don't hold the heat to cook properly with anyway...

Sent from my LGL35G using TractorByNet

 

[farmgirl19]

And one can defrost a steak from the freezer in rocord time, with no microwave! Just set the steak (still in the wrapper) in the cast iron skillet, and let it set. No heat involved! I go flip the steak after 5 or 6 minuted, if it is very thick.

Can't beat cast iron cookware!

 

[adirondackmtnman]

I find that my cast iron seasons better with shortening or lard, than it does with oils. I think many of the cast iron manufacturers recommend shortening over oils too. And sprays just don't work, IMO, and leave a film that comes off on the next food that you cook. I think it has to do with the temps needed to season, and the size of the particles in shortening/lard, vs. oils.

Now that I'm thinking of it, I have the bottom half of a dutch oven (the top's been missing since before I was a twinkle in my father's eye) that my grandmother used to fry her doughnuts in, using...You guessed it, lard! Best tasting doughnuts you ever threw down your tonsil-hole right there, especially when rolled in cinnnamon sugar while still hot!!! But more to the point, that pan has the best seasoning I've ever seen, I guess it can be attributed to the lard...I never woulda put 2 and 2 together.

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[TomSeller]

Now that I'm thinking of it, I have the bottom half of a dutch oven (the top's been missing since before I was a twinkle in my father's eye) that my grandmother used to fry her doughnuts in, using...You guessed it, lard! Best tasting doughnuts you ever threw down your tonsil-hole right there, especially when rolled in cinnnamon sugar while still hot!!! But more to the point, that pan has the best seasoning I've ever seen, I guess it can be attributed to the lard...I never woulda put 2 and 2 together.

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Absolutely correct, my Mom's doughnut pan, a Wagner deep fryer, was seasoned to perfection. Lots of lard, lots of doughnuts. Eggs should not stick at all. I use my #5s to make sort of a scramble/omelet and the eggs slide right out. I always add a slight amount of oil or butter and smear it around just prior to cookig the eggs. You do need some oil of some sort. Same for pancakes. Clean up is just a paper towel. Meat on the other hand has to stick slightly to create that crust that tastes so good. Before I clean the pans after cooking meat, I use a FLAT edge spatula to chip off the crud down to the surface, rinse it out, and follow up with a plastic/spounge. I use the Dobie pads. Re-rinse. No soap as has been mentioned. DRY them right way and heat them slightly on the stove to fully dry them. I then add cocunut oil and melt that but stop prior to smoking. Smear it around, inside and out. Cool and store.

 

[FTG-05]

Just be advised that not all Lodge products are USA production...look in the bottom for country of origin
That said, Lodge buys some of their castings here in Vermont, others they produce at their foundry in Kentucky.
They are having some kind of special deal through Walmart now, by the way.

The only thing that comes from Vermont Castings is the large 12" skillet, they don't currently have enough capacity to keep up with demand on that particular skillet. This comes from one of the factory managers per their April National Cornbread Festival tour held once per year; this is the only time you can tour the factory. They are in the middle of a manufacturing expansion, once that's done, they'll make all cast iron at their factory in New Pittsburgh, TN.

The only cast iron that Lodge gets from out of the country is their enameled cast iron, it comes from China. Yea, they say it gets made to their spec, but from the questions I hear people ask at their factory store in SP, I don't think that story is very credible. People want USA made cast iron.

Having said that, my wife loves here Le Cruosant (sp) French made enameled cast iron; she better as much as it costs!!!!

 

[RoyJackson]

The only thing that comes from Vermont Castings is the large 12" skillet, they don't currently have enough capacity to keep up with demand on that particular skillet. This comes from one of the factory managers per their April National Cornbread Festival tour held once per year; this is the only time you can tour the factory. They are in the middle of a manufacturing expansion, once that's done, they'll make all cast iron at their factory in New Pittsburgh, TN.

The only cast iron that Lodge gets from out of the country is their enameled cast iron, it comes from China. Yea, they say it gets made to their spec, but from the questions I hear people ask at their factory store in SP, I don't think that story is very credible. People want USA made cast iron.

Having said that, my wife loves here Le Cruosant (sp) French made enameled cast iron; she better as much as it costs!!!!

Since I worked at Vermont Castings, I'm well aware of what we produce for Lodge. VC will continue producing the skillets for about another year...then, if all goes to plan, Lodge will take over production. This wasn't any surprise as Lodge had this plan when the worked was sourced to VC.
VC is looking into producing cookware themselves, BTW.

 

[SPIKER]

We have a more than a few cast iron pans and 2 dutch ovens (the type that does not have coals on lid.) O have a "Imperial" Cast Iron that was made in Ireland. Originally it was Enameled with ceramic type coating similar to old kitchen sinks. It had 2 chips in it and I got it as a "throw-away" & sandblasted off the ceramic coating. It came with a 10" wooden handle & eggs slide right out like a TV commercial! When I sold my house it was setting on the stove (I was still moving stuff out) and the new owners tossed it out! Woman said it was all nasty and greasy!!! Never seen one like it before or since but keep my eyes peeled.

Our normal frying pans are a Werner 12" high side, we deep-fry chicken & french frys in it and make lots of bacon, sausage, hamburgers etc. so the meat tends to keep the coating a bit knocked down, for the eggs and french toast we use a flat 10" griddle that does not have any IDs on it but is 98% non-stick. We do scrub them some but usually only the woman goes after them too aggressively with soap/plastic scrubber pad. Most of the time in last few years I been one cleaning them with spatula and water only. Let them cool with the grease/grime setting in them and scrape it out with metal spatula, if something is stuck then heat it a bit and toss in a bit of water it will boil it loose. scrape and toss in some lard or bacon grease & be good to go. If there are just little bits in the pan I run hot water and a lightly soaped scrubber around it but not so much that the grease and coating comes off. If it does then spray in some canola oil till you can fry some bacon or 73% hamburger.

Mark