Cast iron pan skillet did not work out as I wanted to

[mizzou]

i have a cast aluminum griddle, I tend to only use extremely low heat and it cooks the shit out of stuff

 

[BladeVenom]

I can assure you if the child swallowed a large amount of aluminum, in the form of pills they would get very sick too.

I don't think so. Aluminum is biologically inert. While too much iron is toxic.

I'm not against iron cookware. I was just comparing it to aluminum, which some people have wrongly judged to be less safe than iron.

 

[silverpig]

Absolute nonsense, the amount of iron that would leech, is so small, it would have no affect.

Please show a single case of iron overdose that wasn't due to a medical condition, transfusion, or iron supplement. You can't, because it is unheard of.

Here's an example

It's a type of overdose.

 

[slag]

Sure, but it can hurt the surface of the pan, and tastes bad . A seasoned pan can take a little tomato or lemon, but the flavor goes south if it has to spend time simmering down in it, even if you don't get rust. Been there, thrown out perfectly nutritious food, and now I'm careful about it.

http://whatscookingamerica.net/Information/IronCastIron.htm
Footnote #5 from my prior link (I can't believe I missed a perfectly good opportunity for a three seashells joke, too ). You'd basically have to eat the top 3 in their list, or similar, almost every day, and be eating iron-rich foods at other meals. So, if you were Popeye, and only came home to dinners of chili and apple sauce cooked in CI...

I make chili in our cast iron pan with high sides and it comes out great. It simmers all day and is super delicious. I use whole and stewed tomatos along with beef, pork, sometimes turkey or venison.

 

[CA19100]

Recipe?

Not my recipe (came from an old Frugal Gourmet book), but it's the one I use, and it's delicious! Rolling them in the melted shortening and turning them over makes for a really flavorful, crispy biscuit.



Harriet's Southern Biscuits

Serving Size : 6

Ingredients:
1 cup plus 2 tablespoons Flour
1 teaspoon Baking powder
1/2 teaspoon Salt
2 tablespoons Shortening
1/2 cup Buttermilk
1 tablespoon Shortening - for frying pan

Mix the dry ingredients together in a mixing bowl. Blend in the shortening until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2-inch thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much or it will get tough. Preheat oven to 450 degrees. Use a heavy black iron frying pan. Place the 1 tablespoon shortening in the frying pan and put the frying pan in the oven for about 7 minutes. Remove the pan from the oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 degrees for 10 minutes or until light brown. Makes 6 to 8 biscuits. Comments: Harriet Fields is a dear friend and a fine cook. One of the secrets to these little jewels is a very hot, oiled, black frying pan. I had never seen this prior to my instruction from Harriet, but now I can do these quite well myself.

 

[dawp]

Here's an example

It's a type of overdose.

just don't eat too much silver, you'll start looking like a smurf.

http://www.thesilveredge.com/blueman2.shtml

 

[SlickSnake]

Gross!

When I see a cook using a crusty, pitted out cast iron skillet that's never been washed and permanently stained and partially burned wooden cookware to cook with it, I'm not eating it. Unless I'm camping out and starving to death. Then I may risk food poisoning.

Otherwise, they both look real good hanging from the wall as decorative items in a kitchen.

And cooking in a converted steel toxic waste drum is another sure fire turn off for me. Just look at the cooked on CRUST on that skillet! Hungry yet?

 

[NetWareHead]

Gross!

When I see a cook using a crusty, pitted out cast iron skillet that's never been washed and permanently stained and partially burned wooden cookware to cook with it, I'm not eating it. Unless I'm camping out and starving to death. Then I may risk food poisoning.

Otherwise, they both look real good hanging from the wall as decorative items in a kitchen.

And cooking in a converted steel toxic waste drum is another sure fire turn off for me. Just look at the cooked on CRUST on that skillet! Hungry yet?

That skillet looks fine to me. Ready for some breakfast! There are more than one way to sanitize a skillet. Soap is one and heat is another. Although I agree about the caked on grease. You only need to leave a little grease on the pan after each use to continue building the seasoning. Too much at once won't give you good results and has the effect of turning rancid in the pan.