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Thread: Cast iron cookware

  1. 03-20-2010, 04:46 PM #1
    cjnspecial
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    Thumbs up Cast iron cookware

    Anybody else use cast iron cookware? I love mine and cook cornbread, biscuits, roux, fried foods and most everything in it.
    Check out what I found at a local flea market for cheap. Looks ancient but it's light, the lid fits tight and the inside was machined smooth...which to me is critical for good cast iron cookware. It is super smooth and seasons much easier. As far as I know, none of the cast iron cookware mfgrs are machining the cooking surfaces anymore.


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  2. 03-20-2010, 05:08 PM #2
    CGC4200
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    Mexican cornbread

    I use a 12" cast iron skillet to bake cornbread. I usually chop up
    several jalapeno peppers to spice it up.
    I was way down south several years ago, first place I every heard
    of boudin & shrimp gumbo.
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  3. 03-20-2010, 05:51 PM #3
    ray benson
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    My wife uses a 10 5/8" to fry fish and pork chops; bake meatloaf, pot roasts and hams.
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  4. 03-20-2010, 05:54 PM #4
    isaaccarlson
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    we use quite a few cast iron pots/pans

    they work great
    electric heat- an arm
    gas heat- a leg
    wood heat- priceless
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  5. 03-20-2010, 05:59 PM #5
    yooper
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    I use cast Iron all the time. I have a cast iron corn bread pan out at camp that has I think 9 molds shaped like corn cobs. I bought it at St. Vinnie's for 8 bucks. seen the same one at an antique store for well over 100. told the dealer and she told me I should sell it, told her hell no I cook my corn bread in there!!! think she thought I was crazy.
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  6. 03-20-2010, 06:23 PM #6
    BlueRidgeMark
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    Quote Originally Posted by cjnspecial View Post
    Anybody else use cast iron cookware? I love mine and cook cornbread, biscuits, roux, fried foods and most everything in it.
    Check out what I found at a local flea market for cheap. Looks ancient but it's light, the lid fits tight and the inside was machined smooth...which to me is critical for good cast iron cookware. It is super smooth and seasons much easier. As far as I know, none of the cast iron cookware mfgrs are machining the cooking surfaces anymore.

    That is sweet!

    I've got a Dutch oven (6 quart? 8? Not sure...) that I picked up at a garage sale almost 20 years ago. Cost me a whopping FIFTY CENTS!

    We use it constantly. My wife was a slow convert to the glories of cast iron cooking, but she's fully on board with it now. We don't use much of anything else, really.

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  7. 03-20-2010, 07:10 PM #7
    cjnspecial
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    Quote Originally Posted by yooper View Post
    I use cast Iron all the time. I have a cast iron corn bread pan out at camp that has I think 9 molds shaped like corn cobs. I bought it at St. Vinnie's for 8 bucks. seen the same one at an antique store for well over 100. told the dealer and she told me I should sell it, told her hell no I cook my corn bread in there!!! think she thought I was crazy.
    People that don't use their cast iron are crazy....the more it's used, the better it is!
    Way too many saws.
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  8. 03-20-2010, 07:28 PM #8
    CGC4200
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    chopping poison ivey vines on trees in winter

    I have let another year pass without axing these vines on some farm trees.
    When I was young, poison oak and ivey was not a problem; must have got
    allergic with age.
    It is about time for polk(poke) to sprout; at least you can eat it.
    I read some BS couple of years ago that said it was mildly psychoactive,
    but generations of Southerners have eaten it & survived.
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  9. 03-20-2010, 08:24 PM #9
    yooper
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    Quote Originally Posted by CGC4200 View Post
    I have let another year pass without axing these vines on some farm trees.
    When I was young, poison oak and ivey was not a problem; must have got
    allergic with age.
    It is about time for polk(poke) to sprout; at least you can eat it.
    I read some BS couple of years ago that said it was mildly psychoactive,
    but generations of Southerners have eaten it & survived.
    and of course PI is best fried in a cast iron pan. lets the oil out for better use as sun bathing oil, Teflon has nuthen to offer in that way.
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  10. 03-20-2010, 08:25 PM #10
    rbtree
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    True, they're nice for cooking...but the amount of iron that gets injested is really bad. Read here http://cookware.mercola.com/cookware.aspx I only use stainless steel lined aluminum, which is far better for transfer of heat that iron. Plain aluminum is really bad for the body, however.
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  11. 03-20-2010, 08:33 PM #11
    yooper
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    Quote Originally Posted by rbtree View Post
    True, they're nice for cooking...but the amount of iron that gets injested is really bad. Read here http://cookware.mercola.com/cookware.aspx I only use stainless steel lined aluminum, which is far better for transfer of heat that iron. Plain aluminum is really bad for the body, however.
    I think I would trust something more than an advertisement, not saying yer wrong but well my mom told me masturbating would make me go blind when I was young and hell I can see fine now. and hell I will see fine next year too I hope.
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  12. 03-20-2010, 08:35 PM #12
    isaaccarlson
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    fully seasoned cast iron has a coating baked on and the food never touches

    the metal...even if it did...you get more iron by eating wheaties!!!
    electric heat- an arm
    gas heat- a leg
    wood heat- priceless
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  13. 03-20-2010, 08:46 PM #13
    biggenius29
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    I have a Cast Iron pot that I use over the fire. It makes great doughnuts or anything you would deep fry. Come summer time and on a Friday or Saturday night I always have a fire going, and the pot is usually over the fire with oil in it.

    Anything goes in the pot (besides fish) And usually the later it gets, the more interesting the food gets Fish is never allowed.
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  14. 03-20-2010, 08:51 PM #14
    yooper
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    nutten better then the fire fondue pot!! why not fish though
    ' so not to change the flavor of the oil? it will not hurt the pot if it is properly seasoned. just curious.
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  15. 03-20-2010, 09:47 PM #15
    biggenius29
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    Quote Originally Posted by yooper View Post
    nutten better then the fire fondue pot!! why not fish though
    ' so not to change the flavor of the oil? it will not hurt the pot if it is properly seasoned. just curious.

    My house, my pot, my rules. I cant stand the smell, taste, texture of fish.


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    I would rather have a German division in front of me than a French one behind me.

    General George S. Patton.


    Going to war without France is like going deer hunting without your accordion.

    Norman Schwartzkopf.


    God bless our Troops... Especially our Snipers
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