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Cast Iron Help
November 20, 2012
4:24 pm
Ross
Bel Air Maryland
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I put mine in there and they clean up fine.

November 29, 2012
9:59 am
stacylee
Indiana
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So I have a new cast iron skillet, should I put it in the self cleaning cycle of the oven, or cook bacon in it, and leave a little grease in it and put it in the cupboard. I am confused!

November 29, 2012
10:52 am
Ross
Bel Air Maryland
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Just fry some bacon and then save the fat and wipe the pan with a dry paper towel. If anything has stuck scrape it loose with a steel spatula. In about ten years when it has gotten really funky then you can put it through a self-cleaning cycle in the oven.

November 29, 2012
11:06 am
BuckeyeGirl
N.E. Ohio
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Agreeing with Ross again except to wash it first, though never again after that… at least never again with soap if at all possible, the very VERY tiniest bit of soap if absolutely necessary, after which the bacon (or other good fat or oil) advice goes again.  They put a coating of some kind of lubricant on it for packing and shipping, and I wouldn't trust it for human consumption.  A washing then the bacon, just a bit that you're willing to feed to the dog!  That's my advice at least!  Other than that I agree with Ross except that even after ten years you shouldn't have to resort to the cleaning cycle if you take good care of it.

Located in N.E. Ohio
November 29, 2012
9:11 pm
CATRAY44
By a lake in S. Michigan
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i rub a thin coat of lard in to my cast iron pans when they need to be seasoned. i bake them, upside down at 300* for an hour. i wipe out the excess after, and repeat a time or too. cooking bacon in it helps a lot. for cleaning, I use water – never soap. i use salt to do any scrubbing. i dry it on a burner (set a timer so i dont get busy and forget.) i then rub in a tiny bit of lard and put it away.

November 29, 2012
9:45 pm
brookdale
Eastern Maine
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October 17, 2010
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My cast iron frypans are stored stacked in the cupboard. I put one of those cheapo thin paper plates between each one so they don't get banged around too much. Also, any excess grease on them is absorbed by the paper plate. I do this in the camper when we are traveling too.

Remember, if it rains on your picnic it's also raining on your garden!
November 29, 2012
11:37 pm
bonita
north east IL
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I use the cheap paper plates too--when stacking my le creuset so the enamel has less chance to chip…pots going on 40 years!

Save the Earth. It's the only planet with chocolate.

November 30, 2012
7:42 am
tsmith
Arizona
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May 6, 2010
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I use hot water to wash and dry them on the burner.  Salt when a good scrubbing is required.  I light coating of lard and they are good to go!  You might need to season them in the oven a couple of times, since they are new.

 

Great idea with the paper plates!  A little more durable than the paper towels that I have been using.

November 30, 2012
9:44 am
Ross
Bel Air Maryland
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My skillet rarely leaves the stove.  It just gets used almost every day. Iron against iron doesn't trouble me. When I have a lot of fat left in the pan and am  not going to save it I add a handful of flour and work that into the fat  to soak it all up. Then I put that outside for the wildlife. The birds like it better than suet.

November 30, 2012
10:17 am
Ruthmarie
Northern CA
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May 5, 2010
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I keep my iron skillets on the stove 24/7 as well … small kitchen with cramped cupboards.  I put doubled coffee filters between pans in the cupboards although the paper plates sounds brilliant, particularly small ones for smaller pots nesting in pans.  I still use some cardboard circles from some papergood storage ….some of these are, um, older than a decade, but they reduce the clink result from the pull-out shelves. 

I've always used baking soda with a little slosh of vinegar to destick tough gunk on iron pans. Does pull some of the seasoning but regreasing on a warm element restores its humor and I didn't teeth grit through a hard scrub.  Now if I can just convince hubby to deglaze the hot pan with a little slosh of water after carmelized onions there wouldn't be a need to scrub.  8^)

November 30, 2012
10:29 am
stacylee
Indiana
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I found Suzanne's post on how to take care of the pans, too. I put it in the oven last night at 350 for an hour and then just let it cool itself. I say some bacon sandwiches for a Friday night dinner sounds pretty good! I need to get rid of all my nonstick stuff and replace it with cast iron. One piece at a time.

November 30, 2012
10:58 am
Ross
Bel Air Maryland
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I have and use some of both. A heavy aluminum pan is a good choice for frying squash or eggplant. Castiron will show hot spots on a gas burner.  I also have a flame spreader that gets used sometimes.

December 3, 2012
7:02 am
CATRAY44
By a lake in S. Michigan
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StacyLee, check out flea markets and antique malls. The old iron is amazing. have purchaes many nice skillets-Wopac, Wagner, Griswald, Piqua, Erie, etc., and have paid between 10 and 25 dollars for most of them. They are thinner and so much smoother than new castiron pieces. My favorites are from the end of the 19th century. Just check for cracks and wobbles.

December 3, 2012
10:01 am
mamawolf
Colorado Springs
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October 10, 2009
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I agree with Catray about finding cast iron in the antique malls and thrift shops. Just make sure the pieces are American made as the ones from Asia are quite grainy and do not take the seasoning. My cast iron my favorite utensil.

Work like you don't need the money, love like you've never been hurt and dance like you do when no one is watching.
December 3, 2012
3:24 pm
stacylee
Indiana
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June 9, 2011
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I will defintely try to find some old pieces, I love the history of it! Also, that Le Crueset brand, they have cast iron with some sort of an enamel covering, isn't that like cast iron, but you wouldn't have to season or oil it? I mean if you could afford it, they have some at TJ Maxx sometimes that are super cheap.

December 3, 2012
3:31 pm
BuckeyeGirl
N.E. Ohio
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If it's enameled it doesn't need seasoning and they are better in some cases than regular cast iron. I have a 'Lodge' brand enameled dutch oven and I love it!  It's still expensive, but they are awesome for soups and stews and are also excellent at the whole non-stick thing.  There are always times the regular cast iron is my preference though. 

Located in N.E. Ohio
December 3, 2012
11:11 pm
CATRAY44
By a lake in S. Michigan
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Neat blog about cast iron, here- http://blackirondude.blogspot.com/2008/05/old-cast-iron-vs-new-cast-iron.html plug in topics in his search and you will find some great information.

February 15, 2013
2:31 pm
razzintaz
Big Chicken
Forum Posts: 13
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May 15, 2011
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I have several cast iron pans.

3 of the 8 or 9-inch skillets (mostly for cooking eggs, kid's cook burgers in them, sandwiches, browning onions)

2 skookie pans (square) that were purchased in a kit, but we use these for cooking grilled cheese, and sometimes individual cookie desserts

1 10-inch skillet  no lid.. I use this ALL THE TIME.. browning meats, making taco meat..

1 flat 10 to 12-inch pan, we use it for making tortillas, pancakes during power outages

1 chicken fryer, used to make artisan breads, cook bacon, fry chicken,

1 10-inch wagner with NOT matching lid, used for artisan breads, bacon, frying foods, browning meat..

1 griddle.. came with my stove, fits across two burners, one side flat, the other side grooved for meat

 

I have not used the skookie pans for 4 months, but all the rest haven't been "put away" as they are always used! I only use my stainless steel pans for boiling water for pasta or potatoes!

WANTED: Enameled Dutch Oven (5 or 6qt) with lid

February 23, 2013
11:30 am
BuckeyeGirl
N.E. Ohio
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February 10, 2009
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I just got a pair of new off brand CI skillets marked down to $5 for the pair at Tractor Supply.  A 10" and a 12", they are "Red Stone" brand, quite low sided and if they hadn't been so inexpensive I'd never have looked at them twice.  The lower sides do seem useful for some things so that was a good thing…  I figured I'd grab them and see how they work.  My two old faithful CI skillets practically never leave my stove top and I don't think a day goes by without my using at least one, but they are pretty high sided, so I thought these might be useful, especially the smaller one for certain things.  I haven't tried cooking in them yet, they're "pre-seasoned" but I will wash them super well and season them myself anyway because I want to know what's on them suckers! cool

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