Calling all Cast Iron Chefs

Some breakfast burritos CI style.
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The wife isn't really an egg person (I know, blasphemy) but she tore up two of these guys. I said its all in the seasoning, which ae replied salt and pepper? I just smiled and nodded, yes dear that was what I meant. :lol:
 
Scoville DeVille said:
So, being new to CI, Is it ok to use metal utensils? like, when I make Mole, I stand there whisking for about 10 minutes... dumb questions but.... duh, so am I.
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Actually you should use only metal or wood in CI.

This is the one I use and it is worth it's weight in gold!!!
http://www.amazon.co...ref=pd_sim_k_17

A few of my babies!
#9 Griswold Dutch Oven
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From the 1860's !
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Here she is frying eggs! (click the picture below)

before and after of my 1915 Wagnerware almost a foot across.
beforeafterbertha.jpg

Our sparsly updated food blog starring cast iron and lard :)
http://fffpratt.blog...cken-or-in.html
 
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Katrina said:
Here she is frying eggs! (click the picture below)

before and after of my 1915 Wagnerware almost a foot across.
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Those are some great pieces you have there. This egg video takes the cake; I want to get my pans to this level of nonsticky-ness.

Thanks for the Cast Iron Porn!
 
Ok, so who has a cast iron wok? We have been discussing in other threads that CI would not be ideal for making a stir fry. Do you have one and does it work?
 
well, the one in question probably belongs to me. And I probably don't use it as a traditional wok is supposed to be used.

I can put it over the high heat and the really thick bottom transfers heat up the thick sides really well. I (obviously) don't lift it to toss the food, I use the SS spatula thingy to keep the food moving around. It works good to do a quick high-temp stir fry. I haven't use it for deep frying but I think it would work great for that. Tempura...oh Yea!
 
I have used my cast iron wok a couple of times now. The trick is to leave it over high heat for about 15-20 minutes before even putting oil in it. It heats slowly, but gets extremely hot, and retains it well. Mine weighs about 11 pounds without food, but I still manage to flip/toss the food while I am stir frying. It is a bit harder than with my old non-stick pan, but I feel much better knowing that I don't have to worry about toxic fumes when cooking at high temps.
 
Salsalady, Did you know that your chicken pan is known as an Iron Mountain brand made by Griswold? The iron mountain skillets were a less expensive line made to sell in hardware stores. They are the same high quality as the Griswolds and were made around 1940. I have 2 of the chicken pans with the covers and several of the regular skillets.
Dan
 
Thanks for the info, Dan. This thread has prompted me to break out the #8 and do some chicken-n-dumplings! Stay tuned~
 
salsalady said:
Thanks for the info, Dan. This thread has prompted me to break out the #8 and do some chicken-n-dumplings! Stay tuned~
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I could get into some chicken and dumplings. Yup.

My CI skillet gets used as much as I can. I don't hardly use the expensive nonstick skillets anymore and the expensive stainless one gets used less and less. Everything just works better with CI. Mine is a big 15" one, but I need to get a 12" one someday to keep it company.
 
JayT said:
Ok, so who has a cast iron wok? We have been discussing in other threads that CI would not be ideal for making a stir fry. Do you have one and does it work?
Click to expand...
 
i have a hammered iron wok that i have had for years and yes they are great to work with,just like a real cast iron piece they need to be taken care of and are great to cook with.
 
i have a non "cast iron wok" but i have the type if you walked into a Chinese restaurant you would find the same wok but  in a larger format. that said,it is the same as cast iron they need to be seasoned and taken care of the same . woks should be iron seasoned and thin, hammered ones are the best.
 
not sure if i am on the same page
 
Yes, you can use it on you gas burner stove without any issue.
 
cast iron is the best material for most cooking,
the only way to improove it would be to bind the cast iron molecules to helium molecules.
 
JayT said:
Ok, so who has a cast iron wok? We have been discussing in other threads that CI would not be ideal for making a stir fry. Do you have one and does it work?
Click to expand...
Carbon Steel is better and with the handle you can maneuver it on the stove top. There is a huge weight difference in a CI wok vs a C.S. wok. I have 2 carbon steel woks from the 70's that have become non stick from seasoning over the years just like CI does. 
Katrina said:
Actually you should use only metal or wood in CI.

This is the one I use and it is worth it's weight in gold!!!
http://www.amazon.co...ref=pd_sim_k_17

A few of my babies!
#9 Griswold Dutch Oven
WP_000803.jpg

From the 1860's !
oldpan3.jpg

Here she is frying eggs! (click the picture below)

before and after of my 1915 Wagnerware almost a foot across.
beforeafterbertha.jpg

Our sparsly updated food blog starring cast iron and lard
icon_smile.gif

http://fffpratt.blog...cken-or-in.html
Click to expand...
Nice CI !!!!!
 
As an Amazon Associate we earn from qualifying purchases.
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