CAST-IRON Pan Cooking

[AGRIMAN]

I have seen a big difference between Lodge and "other" brands which are much less expensive and imported. At least in Dutch ovens. We got our son a 10" camp Dutch oven a few years back; I think it was Stansport. It is ok, but not for cobblers etc where you want no stick. Or Lodge(12") is much nicer finish.

We picked up Lodge 12" for the Scout troop; they are holding up great considering the boys do not care for them like I would our own(I take my own on camputs with them).

I agree, I have 6 Dutch ovens ranging from 8" to 16" and the lodge camp style is by way my favorite. I only have one cheap import which was given to me. It cooks fine, but you can tell the difference in the finish.

My biggest problem is the eyelet on the lip is too big. You don't have good control when using the handle and if you are not careful you will dump it.

 

[Sawyer Rob]

I frequently do eggs in my CI pan. I take the eggs out, wipe out the eggs from the sides (adding a little water if needed to steam off anything that was stuck), then put back the pan on the stove where I wipe the inside down with a little oil (just enough to leave a sheen) and let it sit till cool.

Aaron Z

And that's the right way to do it Aaron!

SR

 

[/pine]

I frequently do eggs in my CI pan. I take the eggs out, wipe out the eggs from the sides (adding a little water if needed to steam off anything that was stuck), then put back the pan on the stove where I wipe the inside down with a little oil (just enough to leave a sheen) and let it sit till cool.
Aaron Z

Eggs and meat with fat are easy to clean up after...not the same after making a skillet full of (venison or whatever) Sloppy Joe mix...

After cleaned and dried (but still slightly warm) I usually apply a light coat of non-flavored spray on oil and separate with a paper plate for stacking/storing...

 

[JamesHW]

In the city I use a 8" Lodge for almost everything, fry eggs, pan sear a steak or a quick Thai curry stir fry. Almost never have anything stick and on the rare occasion something does I simply scrub it out with a combination of kosher salt and oil. The pebbly surface did bother me for a while so I just sanded it smooth and re-seasoned it. Up in the country we have a collection of antique pans & griddles we use that came with the house when my great uncle purchased the farm for $500 in 1905.

 

[Sawyer Rob]

When I want to do a stir fry, I use a Lodge CI wak I bought along with a couple Lodge pan risers, like new at a garage sale for 10 bucks...

SR

 

[seaneastok]

I use mine everyday,and is just about the only thing I cook on.I have a large collection of 8 and 10 inch Erie,Wagner,and Griswold pans,dutch ovens.griddles and one waffle griddle.Some have been handed down, and some I have bought at garage sales and second hand stores. I have enough in the collection that the wife said I couldn't buy anymore(but I still do) some early models of ci can be quite valuable so I am always on the lookout.

I picked up a 10 inch, deep wall Griswold with the original glass lid(which the lid is very hard to find) for 15 bucks at a second hand store a few years back and had a CI dealer/collector offer me a hefty profit which I turned down..

 

[Richard]

Also, do you guys have any suggestions for cooking steak in a cast iron pan?

My understanding (and experience) is you want to cook on the cast iron with it as blisteringly hot as possible. Turn the stove on high (slowly) and let the skillet get scorching hot.

Toss your room temperature steak on it and resist the temptation to get the fire extinguisher (my place filled with so much freaking smoke you could hardly see the other side of the room)

Leave it on there for maybe 3 minutes and flip, causing yet again, more smoke.

If you like your steak to be a bit crusty on the outside (I've been told it's called 'Pittsburgh style') then this will do it. It was as fine as any steak I've had at Ruth's Chris or Flemings steakhouse.

Just make sure you're starting with an excellent cut of steak to begin with.


Side comment, when I was staying in my old apartment, I was alone. I wanted a cherry pie but didn't want to eat the volume of a full cherry pie.

I pulled my #4 Griswold out, put a SINGLE pie crust in the bottom with a single can of cherries. I pulled the crust over as little flaps across the top and baked it.

Worked like a charm. Made 4 moderate sized pieces of cherry pie or maybe 2 'piggish' sized pieces.