BS: Iron cookware (frying pan)

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,Eliza
Date: 19 Apr 14 - 06:18 AM

Aaaaaagh! I'm now drooling. Have just looked on their website (Le Creuset I mean) and would you believe it? Here's a list of ALL their colours available in cast iron cookware:-

white
teal
fennel
slate
kiwi
Dijon
rose
mineral blue
amethyst
Marseille
cerise
cassis
coastal blue

If I ever win the Lottery, I shall get online and immediately order a complete set in every single colour available. Want it! Want it! Want it...!!

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,leeneia
Date: 19 Apr 14 - 11:15 AM

Janie, quit torturing yourself with images of your ex sneaking into your home and abstracting the precious skillet, gloating all the while.

Chances are high that one of your kids took the skillet along to go camping with his dad and then forgot all about it. It's what kids do. Then, when questioned, he panicked and fibbed. That also is what kids do.

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,crazy little woman
Date: 19 Apr 14 - 11:18 AM

" I will continue to use my Gramps' pan until my arthritis causes me to drop it, set my kitchen on fire and I die happy, knowing I didn't buy a cheap piece of broken America, whether it was from Lodge or China."

the rational sex strikes again!


:)

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST,♂
Date: 19 Apr 14 - 11:53 AM

With you all the way, gnu.

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 19 Apr 14 - 12:26 PM

Sock puppets cook with cast iron? One ID on a thread is enough, guests.

I hadn't been aware of particular brands of cast iron, but after looking into some of the brands discussed I find them jumping out at me. Like in this month's Martha Stewart Living there is an ad for Newman's Own skillet Beef and Broccoli in one of those Lodge pans with the loop handle. Small world.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 19 Apr 14 - 12:38 PM

Yes, ma'am.

Subject: RE: BS: Iron cookware (frying pan)
From: Jeri
Date: 19 Apr 14 - 01:04 PM

She didn't mean you. She meant "leenieia"/"crazy little woman".
I figure you're an anonymous guy. You aren't being different people.

Subject: RE: BS: Iron cookware (frying pan)
From: Black belt caterpillar wrestler
Date: 19 Apr 14 - 01:16 PM

I have had one Le Creuset casserole fail with the ceramic lining cracking, don't know what happened to it exactly, but thought that the food shouldn't have had crunchy bits in!

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 19 Apr 14 - 01:30 PM

"the rational sex strikes again!"

I don't think either sex likes rashes. But, yes, men do tend to be all brash and bravado even if it means burning the house down.

In any case, my new Lodge smoothie will be mine on Tuesday and I am all atwitter about it. Pancakes and sausages at my place for everyone. Even garg! I'll keep the Chinese Tire pan until after that because it's got a much longer handle than the Lodge pans so I can use two hands to swing it when I hit garg upside the head with it.

JUSSSST TEASIN there, garg. I would never do that. If I did, I'd have to clean it before I took it back for a refund.

Subject: RE: BS: Iron cookware (frying pan)
From: Q (Frank Staplin)
Date: 19 Apr 14 - 01:48 PM

Gnu, you said you ordered the Lodge. Let u know how it turns out. I'm sure that it will do fine after a few seasonings.

I remember the last one we seasoned, years ago. Following a neighbor's suggestion, we washed with soap, dried, and coated it with lard. Then put it in the oven at high heat, upside down. Heat for two hours. Cool.
Looked this up and it seems the preferred method.

Some put the oven at "self-clean," but others say this can warp the pan.

After the oven, we put the skillet on the top of the stove, thin-coated it with lard, and "fried" fat bacon in it. Threw out the bacon and grease and wiped it clean after it cooled.
(I checked Lodge and they suggest vegetable oil for seasoning.)

Some suggest smoothing with 000 steel wool or steel kitchen scrubber pad.

Dunno what is best, perhaps users have other suggestions.

Found some Griswolds on EBay, 12 inch, guaranteed flat bottom and smooth, going for about $120. They don't have the loop handle.

It seems to me that one could get a Lodge and season several times and get a good result for less money- elbow grease required, however..

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 19 Apr 14 - 03:47 PM

Q... I just don't believe in 'pre-seasoned'* but I don't believe it is necessary to season a new pan any more than twice if it's a polished pan. And, no, never use any more than 400F to season in an over. One hour is fine. Matter of fact, you can tell when it's done and it doesn't take an hour... you'll know when.

* I shall wash it with hot soapy water and scrub it with steel wool and season it myself with vegetable shortening. Then, first pan will be bacon ans I shall save the grease.

And, yes, I will report as I certainly appreciate all the posts and knowledge imparted herein.

Subject: RE: BS: Iron cookware (frying pan)
From: Thompson
Date: 20 Apr 14 - 04:54 AM

A thought from left field: I was at the 're-enactment' (nobody died) of the Battle of Clontarf in Dublin yesterday and there were stalls selling Viking- and Irish-style weaponry, cookware, jewellery, furs, clothes, tweeds, linens, etc, etc. There were plenty of iron pots and pans for sale, and they looked like nice quality. If you have any local historical re-enactments, you might find a good pan there, or find a smith to make you one.

Guest Gargoyle, when you ask "Dude...WHAT. IS. YOUR. PROBLEM? Didn't you have a mother or father? How about a grandmother?", be cautious. Plenty of people didn't, and it's a sarcastic comment that could be pretty hurtful. I know you didn't mean it like that, but…

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 30 Apr 14 - 01:57 PM

I was in a large Hispanic grocery store this week and checked out the pots and pans. There is a smattering of cast iron, none of it as polished as described, but I did find a no-name skillet that had the loop handle opposite the main handle (akin to the Lodge pans).

I shop at several ethnic stores in the area, I'll report in from the Asian and Middle Eastern markets soon, I'm due trips over for some of my seasonings and my preferred olive oil.

SRS

Subject: RE: BS: Iron cookware (frying pan)
From: GUEST
Date: 30 Apr 14 - 02:26 PM

Used to be when British Steel was cutting armour plate in South Wales, the offcuts were used to make skillets - minimum 1/4", some 3/8", took an eternity to heat but once hot, kept the heat stable for an hour.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 30 Apr 14 - 02:37 PM

The Lodge is not polished* but it's a heckovalot smoother that the Kitchen Aid. I have decided to keep both and see how it goes. The KA is deeper and both handles are easier on my arthritis. Maybe I am out $30 or out $40 but the $40 Lodge is made in the USA so........

My old pans were not polished either. They were turned on a lathe to 'baby bottom smooth'. I can see the turnings.

Subject: RE: BS: Iron cookware (frying pan)
From: Ed T
Date: 30 Apr 14 - 03:31 PM

"the surface comes off bit by bit"

And, often if ends up in your tummy.

Subject: RE: BS: Iron cookware (frying pan)
From: Stilly River Sage
Date: 30 Apr 14 - 09:55 PM

Cast iron cookware is considered healthy because you get a little bit of iron from it.

Subject: RE: BS: Iron cookware (frying pan)
From: Big Mick
Date: 30 Apr 14 - 10:03 PM

Hey Stiily, what brand is your preferred olive oil? Why do you prefer it? I have been using Kirkland lately, and it is OK, but nothing to write home about.

Subject: RE: BS: Iron cookware (frying pan)
From: gnu
Date: 30 Apr 14 - 10:12 PM

Virgin pumpkin seed oil from France is best for men your age, Mick.

Ben Dover told me that.

Subject: RE: BS: Iron cookware (frying pan)
From: Joe_F
Date: 12 Nov 14 - 09:15 PM

Greases (per advice from various people over the years):
For meat (steaks, chops, etc.): none
For fish: olive oil & butter
For pancakes & for chicken livers & onions: bacon
For browning onions: suet

Subject: RE: BS: Iron cookware (frying pan)
From: Bert
Date: 12 Nov 14 - 09:58 PM

Despite the scare a few years ago aluminum cookware is safe.

When aluminum is exposed to air, a layer of aluminum oxide forms on it immediately. That is why it is so bloody difficult to solder. Aluminum oxide is one of the hardest substances known to man, and is second only to diamond in hardness. It cannot harm you. The aluminum that gets into your body comes from cosmetics and powders, not from pots and pans or ceramics.

So if you have arthritis, look out for aluminum pans. Good old worn out non stick pans can be picked up very cheaply at thrift stores and yard sales. Look out for collectible Wagner Ware, Club, or Guardian ware. They are all good.

Get yourself some wet or dry rubbing down paper at your hardware or automotive store, grab a pack of mixed grades. No kitchen should be without it. I use it for Cast iron pans, old Teflon coated pans and even stainless steel pots and pans and kitchen sinks. Choose an appropriate grade. If the surface is bad start with the coarsest and work your way down. An aluminum skillet polished to a 600 or finer finish will be non stick.

Another way to prove a cast iron skillet is to roast coffee in it. Buy some green beans from your local coffee store. Do this when you are expecting visitors because the smell of roasting coffee will impress the hell out of your guests.

When improving any pot, you don't have to do it all at once. Keep that 'wet or dry' by your kitchen sink and use it every time you clean the pot. Just use finer and finer paper on it until you are satisfied.