Tell me about your cast iron!

[kcsunshine]

KC -what does your hubby cook outdoors? I got a book from the library awhile back about making bread and desserts in cast iron and how you could make tinfoil dividers to cook two items in one pot. I've always thought that would be fun but haven't done that with mine. I've just used them in the oven and on the stovetop.

He makes mostly stews like beef stew or rabbit stew. Then cooks greens in the smaller pot on top. We don't eat desserts or much bread so haven't tried any of that. We had a outdoor Halloween party here one year, you know one of those family/friend type where everyone brought a dish. He had rabbit stew and collard greens cooking - I made cornbread (indoors) and everyone ate it all up. We like cooking chili outdoors, too.

Oh I forgot to add in my list of cast iron, I also have a square skillet and a round griddle/type. Most of my cast iron, except for a few new ones, came from my Grandmother and mother. Even in her later years Mamaw had a tiny little iron skillet just big enough for 1 egg. She used it all the time for breakfast. Sometimes cooked 1 big biscuit in it. My grandmother never knew what processed food was. When she ate something canned, it was something she canned. And there were no sandwiches - she cooked every meal.

 

[SSDreamin]

I have no idea how to post links on here, but Marianne posted a very interesting link for cleaning a cast iron pan in a self cleaning oven. I have a big chicken fryer I got from DS #1's 'estate' and, since it was packed away quite a while before I found it, it looks a little rough. Plan to try that link to clean it, as soon as I get a fire brick.
The post was in a thread by Goatilocks. How to clean cast iron, or something like that. Sorry I'm so inept!

 

[i_am2bz]

If you find the link, SSD, please direct us to where it is...that might be easier than throwing the dang things in a big fire!

 

[Marianne]

I have no idea how to post links on here, but Marianne posted a very interesting link for cleaning a cast iron pan in a self cleaning oven. I have a big chicken fryer I got from DS #1's 'estate' and, since it was packed away quite a while before I found it, it looks a little rough. Plan to try that link to clean it, as soon as I get a fire brick.
The post was in a thread by Goatilocks. How to clean cast iron, or something like that. Sorry I'm so inept!

Oh boy....I think it was just to put in in the oven up on a firebrick, and run the oven through a cycle.

Ha! Found the link! http://www.richsoil.com/cast-iron.jsp

I have two that were given to me. I'm going to put mine in our little woodburner. Oh, just one. The other one has a wood handle...no brand name, so probably a real cheapo.

 

[~gd]

I have 2 pieces bought new, but a few weeks ago found 3 skillets of different sizes at a flea market for 10 bucks. They look in reasonably good shape, but I haven't used them b/c I can't get past the "ick" factor of using some stranger's cookware. (And I'm not usually a germaphobe, honest!) What do ya'll recommend - just give it a good old scrubbing, re-season, & get over it?

Hey do you all have some kind of super germ up there in Zebulon, NC ? The germs are going to fry if you just pop the skillets in a 350 oven for a hour. Sometimes old cast iron doesn't look all that great because of the build up of carbon on the outside. I usually power wire brush them inside and out, wipe with a damp rag to remove any loose particles and re-season them immediately to prevent rust in case I got down to bare metal. The reason I mention 350 for a hour it that is how I re-season them. I think Lodge recomends veg. oil for the re-seasoning but I have always used Lard myself. If they are rusted you can remove rust with a electo-chemical method, check to be sure there are no deep pits but usually even if there are some they can still be used. they just won't be as 'non stick' as good cast iron is. Do Not try to season over rust, if you do you will have black bits in your food for years. If you can't get over your germaphobia PM me and I will drive up from Sanford and take them off your hands probably for more than you paid for them. ~gd

 

[terri9630]

I just took the weed burner to mine to get the rust off and reseasoned with lard.

 

[framing fowl]

Love it!

I have a little skillet that does one egg too. I never thought I would use it when DH bought it but it's great for doing an egg perfectly for an egg sandwhich.

My most recent addition is I guess what they call a fajita skillet. It's round with barely a raised lip around it. I still haven't used that one though. Any ideas?

 

[terri9630]

Love it!

I have a little skillet that does one egg too. I never thought I would use it when DH bought it but it's great for doing an egg perfectly for an egg sandwhich.

My most recent addition is I guess what they call a fajita skillet. It's round with barely a raised lip around it. I still haven't used that one though. Any ideas?

We have one and use it for warming tortilas and making grilled cheese sandwiches.

 

[ORChick]

Love it!

I have a little skillet that does one egg too. I never thought I would use it when DH bought it but it's great for doing an egg perfectly for an egg sandwhich.

My most recent addition is I guess what they call a fajita skillet. It's round with barely a raised lip around it. I still haven't used that one though. Any ideas?

I got one of these specifically for toasting whole spices when I make curries and such.

 

[framing fowl]

I have only toasted spices once and it was perfect for that. I used it when I toasted the fennel for my porchetta. I'm going to have to look into doing more of that!