- This topic has 5 replies, 6 voices, and was last updated 12 years, 11 months ago by imported_Stonylady1.
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February 14, 2008 at 1:55 am #20165imported_mesoParticipant
I have always wanted a beautiful set of cookware (copper, stainless etc etc) but as that desire wore off, I became a little more economically practical. I love my iron skillet!!! And my guess is that I will have it for life without any need for substitution. I fry in it as well as bake in it. I also hear it releases some iron into your food. While it is heavy and cumbersome, it is easily stored in the oven. I have watched many friends tear through expensive pots and pans. The beloved iron skillet has no plastic components and thus, never melts. Also, it heats up food very evenly……meso
February 14, 2008 at 2:15 pm #21630imported_vlozanoI totally agree with you! I do love my Cast Iron – I only wish I still had the strength in my “upper” years to lift it like I used to be able to, especially filled with food. Don’t toss out those other lightweight pans just yet. Keep a couple around for the day when… V
February 16, 2008 at 1:19 am #21631imported_RobinSParticipantI have the iron skillet that was my Grandmothers…I imagine it is at least 60 years old….it’s a real beauty. The only thing I cook in it is cornbread…we are vegetarians, so I never found a lot of use for it…but it sure does mean the world to me.
July 9, 2008 at 6:13 pm #21661imported_themelclubParticipantI think these pieces of cast iron are wonderful! I had never owned these until recently. My daughter has been buying me pieces at garage sales & at swap meets. I know they are heavy, but they really cant be beat! Recently, I bought a 5 or 6 Qt. enameled cast iron stock-pot at Wal-mart. I bought it for the color & also for the price. I couldnt afford one of those 200 dollar ones! I cant believe how fast it cooks. It seems silly to me, but it boils a lot faster than my expensive stainless steel pots! I was able to make homemade split pea soup in less than 2 hours! And, you know how long it takes to make that! I think we should all re-think pots & pans and their cost! And, their effectiveness! Maybe there was a reason women always used cast iron!? And, in time, if the pots get too heavy, maybe someone else should be lifting these for us! ;)
September 27, 2011 at 3:04 pm #22040imported_CarlBielenberg77ParticipantI've always been taught the proper way to dry water off a cast-iron skillet is to heat up the wet pan on the stove so the water steams off.
Does anyone else do this?
December 16, 2011 at 1:23 pm #22046imported_Stonylady1ParticipantCast iron is all I use in my kitchen – I've been using it for thirty-plus years and in spite of the heft of some of the larger pieces, I would never give it up! Yes, Carl, I have been told by many traditional users that the proper way to dry cast iron is on the stovetop until all dampness is gone. In addition to that, it's a good idea to wipe the cooking surface with a light skim coat of veggie oil, just enough for a sheen, while the pan is hot. This not only protects the pan from any moisture that may creep into the pan storage area later, it also creates a fairly non-stick surface after repeated oilings. My only hope is that I will still be able to lift the darn things when I'm in my 80's!
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