A cast iron skillet tip...

[duane_wade]

I love to cook with cast iron. Cleaning is easy with a straight edge scraper and salt. Scrape out what you can the pour ¼ tsp of salt in the skillet and use a paper towel or oiled cloth to scrub anything leftover from the scraping then wipe with a lightly oiled paper towel or cloth

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[Skeet 028]

Now I'm done..I just haveta make a small batch of mild chili and some good ol cornbread to go with it. Tomorrow I think...gotta go get another gun today...

 

[runscott]

I can't imagine frying chicken in anything other than my cast iron skillet with Crisco or real lard. It doesn't taste right any other way and I only do it about once a month. My Cheetos habit will kill me quicker.

 

[Jessie]

Yeah, if a person can only have one set of cookware, itshould be cast iron.

 

[AZ2VET]

Ya'll are probably gonna gringe. But when I brought the first wife to Jacksonville after returning from first deployment in 89 she brought a couple of her grandmothers cast iron pans. First time we decided to use them and pulled them out from the cabinate they were rusty. Cleaned it up and used it. Food stuck but cooked, wiped it out and gave it a wipe of oil and put away. A few days later was rusty as heck. Repeat process. After a while we were both like the hell with this. I don't know what she did with them pans but they disappeared.

 

[Jessie]

They were never seasoned is all

 

[Skeet 028]

I can't imagine frying chicken in anything other than my cast iron skillet with Crisco or real lard. It doesn't taste right any other way .

^^^^^^^^^^^
Ummmm REAL Fried chicken.

 

[Ole Joe Clark]

Bluegills in mine last Friday eve. Don't even own anything else!

And yes, a little hot water in the pan, scrape with spatula, rinse, and apply a very light coat of oil and good to go again!

Bluegills are the best tasting fish on the planet.

Have a blessed day,

Leon

 

[bill2000]

THIS^^^^. Takes a while to clean enough of them but it's time well spent. Brings back good memories of boyhood fishing and coming back after dark with a mess of sunfish strung through the gills on a stick and cooking over the camp fire

 

[Mals9]

I inherited my mom's cast iron pans and dutch oven, all Griswold. I use them as much as possible. A 10" pan makes great homemade pizza and the 475 oven seasons them at the same time. A little cornmeal in the pan and no sticking issues at all.

Mals

 

[Krogen]

One of my favorite dishes
A little oil in a hot skillet
Chicken thighs sprinkled with salt,paprika and cayenne
Brown both sides over medium high heat for a few minutes
Put the skillet in a a 350° oven for 35 minutes

Thanks, arjay! I tried this last night. Quick and simple. I used smoked paprika and (maybe for some folks) a little too much cayenne. Washed down with a frosty beer, it was a tasty meal.

 

[2tall79]

I was watching a video on how to season a new cast iron griddle/grill I bought for my gas BBQ. One of the tips offered was to cut a white potato in half and rub it over the surface before cooking to prevent food from sticking. I haven't tried it yet but I will.

 

[cowboy4evr]

Been cooking with cast iron for many a year . One of my best buys was finding in a pawn shop in a little out of way town in SE Az on a Sunday . It looked like a chicken fryer , nice and deep . Nothing new about that , right ? Well this one came with a cast iron lid with a handle on it you could use the lid to fry breakfast on . Ok , now it gets interesting as the bottom side of the lid had a big star . Research told me it was made for the Texas National Guard around or right after WWI . I and my sister was on my Harley that day . I bought it for $40 , packed it in the leather saddle bags and off we rode . It's in great shape . Regards, Paul

 

[torizus]

What would be a couple of the good brands of cast iron pans or skillets made today ?

 

[Protocall_Design]

The best cast iron skillet tip I know of is - Behave yourself and keep your head out from under it!

 

[Krogen]

What would be a couple of the good brands of cast iron pans or skillets made today ?

There's always Lodge, but they're pretty rough. There are some big dollar, fancy ones but I forget their names - to much $$

I suggest you haunt the 2nd hand stores and garage sales; maybe Ebay and score a Griswold or Wagner. Not all of 'em are collectors items and the cost can be reasonable. It's not a lot of work to clean them up and re-season them. Skillets of old were very smooth. Mine are slippery as teflon.

 

[torizus]

Griswold or Wagner it is....thanks

This thread made me hungry.

 

[johngalt]

There's always Lodge, but they're pretty rough. There are some big dollar, fancy ones but I forget their names - to much $$

I suggest you haunt the 2nd hand stores and garage sales; maybe Ebay and score a Griswold or Wagner. Not all of 'em are collectors items and the cost can be reasonable. It's not a lot of work to clean them up and re-season them. Skillets of old were very smooth. Mine are slippery as teflon.

If you are looking for new USA made skillets, there is Lodge (inexpensive, a huge variety, but rough) and the more expensive deluxe ones.

I have a Stargazer 10", I like it. I also have a 1930's vintage Lodge #9 (smooth) and a Wagner #8. The Wagner is warped, but now that I have a gas stove it works ok.

The Stargazer is smoother than both the Lodge and Wagner, but I like all of them.

 

[Peak53]

Found this skillet in Mom's cabin

and then figured out what it is for
Papa's Corn Bread - Papa (that's me) adds brown sugar and polenta (a rough ground corn meal) to other similar recipes above. Half regular corn meal and half polenta. I know, I know. Some folks think sugar ruins it. It doesn't. You can also add green chilis or cheese or bourbon if that suits ya'. This is manna.

 

[Tom Kent]

Someone mentioned handing down cast iron to the next generation. I have several cast iron skillets and dutch ovens. My oldest granddaughter has already inventoried them and laid claim to them "when I'm ready to let go of them".