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

[raildogg]

So a lot of people talk about the greatness of cast iron skillets for cooking various types of foods. When I bought it, it was working ok but soon afterwards, rust starting forming on the bottom. I didn't pay attention to it too much. Now, the inside is covered with rust so it's not usable at the moment.

Just throw it away or is there something I am missing? Thanks.

 

[Kaido]

You have to dry it well after each washing so it doesn't rust. There are a lot of ways to remove rust, here's one:

http://www.wikihow.com/Remove-Rust-from-a-Cast-Iron-Skillet

 

[raildogg]

Thanks. These require more care than other cooking tools. Not sure if I do that much cooking though.

 

[sandorski]

When you clean it, put it on a hot burner for a couple minutes afterwards. Note the word "clean", don't put it into a sink of water, don't use soap. Wipe it out with a wet cloth, use a nylon scrubber if need be. For stuff really stuck on, fill it with warm water and let it sit an hour or so.

 

[lxskllr]

They don't require much more care. Hand clean in the sink, and dry on a burner before putting it away.

 

[dave_the_nerd]

They don't require much more care. Hand clean in the sink, and dry on a burner before putting it away.

Well, that and don't put it away with a bunch of damp pans.

 

[futurefields]

I dont understand this fascination with cast iron pans and all that. Probably the same people that grind their own coffee, brew their own beer, only buy meat in the form of whole frozen cows, etc...

Personally I use non-stick cookware. And I buy Foster Farms chicken, and I buy my beer from the store, and I also love me some Starbucks.

 

[KK]

I dont understand this fascination with cast iron pans and all that. Probably the same people that grind their own coffee, brew their own beer, only buy meat in the form of whole frozen cows, etc...

Personally I use non-stick cookware. And I buy Foster Farms chicken, and I buy my beer from the store, and I also love me some Starbucks.

o, the huge manatee...

 

[UglyCasanova]

I dont understand this fascination with cast iron pans and all that. Probably the same people that grind their own coffee, brew their own beer, only buy meat in the form of whole frozen cows, etc...

Personally I use non-stick cookware. And I buy Foster Farms chicken, and I buy my beer from the store, and I also love me some Starbucks.

My cast iron skillet is my favorite thing to cook in (its non-stick cookware as well ). I store it on top of my stove since its used so much. When done, just rinse it out and heat it up to dry it off as others have said. As to why I like it (besides being non stick), it gets hot and retains the heat like no other.

 

[who?]

You're supposed to keep it seasoned with oil and not wash it, just wipe it out with a paper towel. I think the rough surface keeps bacteria from being able to survive on it's surface.

 

[jagec]

I dont understand this fascination with cast iron pans and all that. Probably the same people that grind their own coffee, brew their own beer, only buy meat in the form of whole frozen cows, etc...

Personally I use non-stick cookware. And I buy Foster Farms chicken, and I buy my beer from the store, and I also love me some Starbucks.

Cast iron cookware is practically as "non-stick" as non-stick itself, but with the added bonus of more consistent temperatures, the ability to put it in the oven, use metal utensils, and scrape at it if things DO stick...which you can't do with "non-stick". Also, it forms a much better fond than "non-stick", doesn't flake off teflon over time, and doubles as weaponry in case of zombie attack.

 

[Cerb]

Well, that and don't put it away with a bunch of damp pans.

I like the stove top and oven as places to, "put it away," myself.

Cleaning should usually involve no more than salt, and maybe just a little bit of water (as in, dampen a paper towel, "little bit,"). I have no qualms about scraping mine with a steel spatula, though. They're pretty good about sticking and not sticking, but if you're cooking up bacon or something, you end up with stuck-on gunk, if you like it crispy.

You're supposed to keep it seasoned with oil and not wash it, just wipe it out with a paper towel. I think the rough surface keeps bacteria from being able to survive on it's surface.

More that carbonized bits of food, and rancid oil, while not exactly nutritious, are pretty safe, and the few nasties can live in them will die when you heat it up enough to cook your next meal.

 

[bradly1101]

This is why it's better to use seasoned cast iron:

http://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=1&contentid=4491

 

[DCal430]

When you clean it, put it on a hot burner for a couple minutes afterwards. Note the word "clean", don't put it into a sink of water, don't use soap. Wipe it out with a wet cloth, use a nylon scrubber if need be. For stuff really stuck on, fill it with warm water and let it sit an hour or so.

???

If you don't wash the pan with soap and water, doesn't toxins or diseases build up on it?

 

[futurefields]

Cast iron cookware is practically as "non-stick" as non-stick itself, but with the added bonus of more consistent temperatures, the ability to put it in the oven, use metal utensils, and scrape at it if things DO stick...which you can't do with "non-stick". Also, it forms a much better fond than "non-stick", doesn't flake off teflon over time, and doubles as weaponry in case of zombie attack.

All I know is I buy the cheapest non-stick pan for like 10 bucks and I can cook chicken in it all day with no oil. ANd the cleanup is super easy. And I dont have to season it and junk like with a cast ironb skillet.

Theres just too many variables with the cast iron. Cheap non stick cookware eliminates a lot of those variables. As for non-stick coating flaking off, yeah it does a little bit if you pick at it with a knife but honestly the non-stick coating wearing off has never been a problem for me, and I buy the CHEAP stuff.

 

[Iron Woode]

???

If you don't wash the pan with soap and water, doesn't toxins or diseases build up on it?

no.

wash it in hot running water and use a stiff brush to clean the pan.

dry it and heat it up and then you can re-oil it if you wish.

a cast iron pan hits over 300F pretty fast. There is not much that is going to live under those conditions.

 

[Imp]

We wash ours with soap then apply a layer of oil. Has been working for two years, but we don't use it much.

 

[jagec]

Theres just too many variables with the cast iron. Cheap non stick cookware eliminates a lot of those variables.

You could say the same about reheating frozen dinners vs. cooking from scratch.

There really aren't that many variables with cast iron. I have nonstick pans, but I only use them for a couple of things, because I hate having to use awful plastic cookware and I just like the cast iron cooking experience. I swear that sauces taste better simmered in cast iron.

 

[Iron Woode]

All I know is I buy the cheapest non-stick pan for like 10 bucks and I can cook chicken in it all day with no oil. ANd the cleanup is super easy. And I dont have to season it and junk like with a cast ironb skillet.

Theres just too many variables with the cast iron. Cheap non stick cookware eliminates a lot of those variables. As for non-stick coating flaking off, yeah it does a little bit if you pick at it with a knife but honestly the non-stick coating wearing off has never been a problem for me, and I buy the CHEAP stuff.

yeah, that sounds so appetizing.

cast iron is safe and while it may have a little more effort involved, it is worlds above other non-stick cookware.

simple maintenance leaves you a pan that will last hundreds of years and won't need replacing due to wear.

 

[nanette1985]

I used to cook with my grandmother's cast iron skillet, but now that I'm a grandmother myself, it's way too heavy. I can't lift it or carry it or get it out of the oven.

I gave it to my daughter.

 

[dave_the_nerd]

Theres just too many variables with the cast iron. Cheap non stick cookware eliminates a lot of those variables.

Actually, you have that backwards. Fast, even heating is one reason cast iron is "better."

What pan you use can make a big difference in how the final product turns out, because the material the pan is made out of (the nonstick coating is a secondary thing) determines the heating properties.

For bakeware, personally, I prefer Pyrex.

 

[CA19100]

You haven't lived until you've had buttermilk biscuits baked in my cast iron skillet.

 

[Cerb]

You haven't lived until you've had buttermilk biscuits baked in my cast iron skillet.

If I die tomorrow, at least I know I've lived a few times. :biggrin:

 

[brainhulk]

I used to cook with my grandmother's cast iron skillet, but now that I'm a grandmother myself, it's way too heavy. I can't lift it or carry it or get it out of the oven.

I gave it to my daughter.

my mom gave me her cast iron skillet for the exact same reason. I love cooking ribeye's on it

 

[vincedea]

What happens when you use soap and water to clean?