cast iron

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.

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!

Thought you were talking about Cast Iron from blast furnaces - but this is cooking, must be an Americanism..

Um, the top of that article has an appropriate redirect for you. Cast iron cookware is cookware made from cast iron.

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.

Paul,

What do you think of the Lodge skillets sold today?

-Bob

< 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 ]

Originally posted by Bob Reardon:
Paul,

What do you think of the Lodge skillets sold today?

-Bob

Crap. The cooking surface is rough.

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.

Thanks for the tips.