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cast iron

 
paul wheaton
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For about two years I've been working on an article about the care of cast iron. It's far from done, but there is enough to cover the basics. So I posted it!

richsoil.com/castiron

What do you think?

My current research has to do with certain meats leaving a sticky goo on the pan. So if I cook bacon, there will be the sticky goo which the egss will then stick too. I suspect it has something to do with the sugars used to cure the bacon.
 
Gail Schlentz
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Awesome article, Paul!!

A little over a year ago, I re-discovered cast iron, & have been loving it ever since. I totally agree with everything in your article, & have gone through most of it myself! I have a hard time with not useing soap, but maybe I'll try it now that I know you haven't croaked from food poisoning! Also - cleaning stuck-on stuff by boiling some water is GREAT advice.

I have 2 little bits that I might add to what you have written. First is that Wagner cast iron is (IMHO) every bit as wonderful as Griswold - both American-made, I believe. I've bought both kinds on eBay & love them. (have also bought "other" kinds from eBay & HATE them!) The other thing I might add is advice about the spatula - I was surprised to find a fabulous (and REALLY inexpensive) spatula in the camping section of WalMart. I think it was a Coleman brand, and was somewhere around $2. I love it.

Thank you for your article!! It's awesome!
 
Peter Rooke
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Thought you were talking about Cast Iron from blast furnaces - but this is cooking, must be an Americanism..
 
Jim Yingst
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Um, the top of that article has an appropriate redirect for you. Cast iron cookware is cookware made from cast iron.
 
paul wheaton
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Elaine,

Thanks for your kind words!

I own a piece of wagner. It seems a little wimpier than the griswold stuff. I think the wagner folks bought the griswold company in the 50's.
 
Bob Reardon
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Paul,

What do you think of the Lodge skillets sold today?

-Bob
 
Gail Schlentz
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< butting in >
I know you asked Paul but here's my $.02

A couple of years ago, I bought a flat, round Lodge piece (new). The surface was very rough. I have actually used it a lot - but only for frying quesadillas - quite greasy, & no chance of it sticking. It's well seasoned now, but I wouldn't dream of cooking something like eggs on it, for fear they would stick horribly.
< /butting in >
[ September 11, 2006: Message edited by: Elaine Micheals ]
 
paul wheaton
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Originally posted by Bob Reardon:
Paul,

What do you think of the Lodge skillets sold today?

-Bob


Crap. The cooking surface is rough.
 
paul wheaton
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Originally posted by Elaine Micheals:
< butting in >
I know you asked Paul but here's my $.02

A couple of years ago, I bought a flat, round Lodge piece (new). The surface was very rough. I have actually used it a lot - but only for frying quesadillas - quite greasy, & no chance of it sticking. It's well seasoned now, but I wouldn't dream of cooking something like eggs on it, for fear they would stick horribly.
< /butting in >

[ September 11, 2006: Message edited by: Elaine Micheals ]


I think that if you use a lodge pan with a stainless steel spatula with a flat edge, twice a day for about six months it will be almost as good as a griswold. But there will be a lot of sticking during that time.
 
Bob Reardon
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Thanks for the tips.
 
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