Comments on: kim b.'s earthday pledge: good-bye teflon, hello cast iron

By: pat

pat — Thu, 20 Mar 2008 08:22:11 +0000

made a large batch of clam sauce in a iron skillet, when empying pan noticed it was rough on the inner rim only to find lots of flaking black stuff-is it harmful having this in my food

By: shelterrific » Blog Archive » kim b.’s earthday pledge: the lure of the mall

Fri, 01 Jun 2007 16:05:18 +0000

[...] it’s changing a lightbulb, getting rid of your Teflon, starting a compost pile or even recycling a bit, one change is more than you did before. Baby [...]

By: Rachel

Rachel — Sun, 13 May 2007 16:16:11 +0000

I clean mine by hot water and a green or blue scour pad until I not catching the pad on any food bits. I will sometime dry it on the stove and rub a little oil over it while still hot.

My favorite thing to cook in my cast iron pan right now is Irish Soda Bread. I use this recipe with my own variations. “http://smittenkitchen.com/2007/03/blasphemous-bread”
One was currents and toasted fennel seed. Another was cranberry and orange (extract as I didn’t have any peel that day)

By: cyh

cyh — Fri, 11 May 2007 21:23:47 +0000

I found that using a plastic pan scrapper is a quick way to get the crusty bits off– much better than using your fingernails– and it doesn’t ruin the surface!

By: rocky

rocky — Fri, 11 May 2007 20:30:48 +0000

i’ve had mine for years and it’s the best. another way to scrap off the bits is to rub it with lots of coarse salt with a rag. …at least that’s how my partner cleans it. i cook, he cleans. o, “the minimalist” at ny times had a great story on using the cast iron pan in the broiler to make everything >> http://www.nytimes.com/2007/01/31/dining/31mini.html?ex=1327899600&en=a2554c37622f0cdc&ei=5088&partner=rssnyt&emc=rss

le creuset pans are great too. sometimes it’s better because you can just make the sauce right in it (non-reactive). we rarely eat out anymore because they made our cooking better and easier– sear it on the stove then pop it in the oven to finish. easy and yummy.

By: smaltgirl

smaltgirl — Fri, 11 May 2007 20:08:32 +0000

I am glad Liz has had such a positive experience using soap. I may reconsider my approach if I have a very “dirty” pan in the future. I’ve always used the theory of avoiding soap. Lots of hot water and a bit of scraping has done a good job of removing food residue without removing the seasoning. Then a quick dry in a cooling oven. A friend of mine goes overboard a bit, in my opinion – he refuses to use metal utensils in his. I have never had a problem scratching off my seasoning.

I cook almost everything in it. Nothing beats cast iron for putting a lovely crust on a pork tenderloin or a steak. When I was pregnant and low on iron, my doctor recommended cooking in cast iron and in particular (and this will freak people out) tomato sauces. Many will tell you that cooking acid sauces in cast iron will give the sauce an off, metallic taste and ruin your pan. But, as long as I kept the cooking time down, I did not have that experience.

By: readingglasses

readingglasses — Fri, 11 May 2007 18:53:56 +0000

Never wash a cast-iron pan once you have it seasoned. All you have to do is run it under hot-hot water after use, scrape off any crusty bits until you have a clean surface, and then wipe it dry with a paper towel (no need to dry by reheating on stovetop).

By: liz

liz — Fri, 11 May 2007 18:17:58 +0000

I know everyone recommends not washing cast iron, but my family always has — all you need to do is wash it and then immediately dry it by heating it on the stovetop. This keeps the seasoning just fine and you don’t have to be icked out by the thought of using an unwashed pan.

By: Julie

Julie — Fri, 11 May 2007 17:04:38 +0000

Cast iron all the way, for all the reasons you mentioned. Great for baking too.