I'm done with POS cookware, it's time for Cast Iron

[NetWareHead]

Just don't touch them. They'll stick at first, but let them cook and they'll release themselves.

The hotness just makes it so that they cook that much faster.

Nonstick isn't bad. They're fine for certain applications, just as cast iron is good for other applications.

Teflon didn't become extremely popular because it sucked ass.

Teflon became popular because it gave people a non stick surface instantly, out of the box a pan is non stick.

Cast Iron can also get that non stick, but only with repeated use and maintenance of the seasoning.

I like cast iron since there are no harmful chemicals and I can use metal utensils that a teflon pan cant handle.

 

[TheFamilyMan]

Nice, so copper doesn't hurt it? I've always used a plastic scraper (I think I got it with a George Foreman year ago). The plastic actually is getting worn down from the cast iron texture though, so I'm looking for alternatives.

Oh, and I don't know why I said it was a skillet, it's a griddle I have. I got confused in my previous post.

When I'm done with my cast iron cookware, I'll use either a little bit of the grease left in from cooking or toss a little Crisco in there to melt. I then take some salt from a stash I keep handy (can't remember the type but the crystals are fairly large) and put a few good pinches in the skillet and run a paper towel around inside to "clean" any crusties off while hot all the while making sure the skillet stays "greased". I shake the salt out over the garbage and done.

 

[lxskllr]

BTW, what I mean by a copper scrubber, is something like a Chore Boy. It's a copper wool I guess, but much heavier grained than steel wool. I got mine(no name) from the dollar store a decade ago. They're Italian made, and have lasted a long time. I use one every year or two.

 

[keird]

I am also experimenting with flaxseed oil on my 10" grill pan.

I am on the third layer and its looking pretty awesome.

I just finished seasoning with my 5th layer of flax seed oil on one of my cast iron pans. After boiling some water in it, I love wiping it off and seeing a completely clean paper towel. The pan looks like a dark brown rather than a flat black but I just finished my 5th layer yesterday though.

Stripping the old vegetable oil seasoning on my pans is a chore that takes a couple of days. I use oven cleaner and a wire bristled brush attachment with a drill. Pain in the ass but the effort makes my cast iron look amazing.

 

[Vdubchaos]

Me and my wife ended up purchasing a cooking set from Royal Prestige right after we got married about 3 years ago and they are great pots. We paid about $1,500 for it all if I remember correctly but it will last us forever.

Wait, you paid $1500 for pots/pans?

 

[torpid]

umm

You are NOT suppose to cook anything over medium while using Nonstick pans. It breaks down the teflon and it gets into your food!!!

I won't tell you what could happen to your health....

Medium-high is fine, and even high is fine if used appropriately. You have to get non stick over 500 degrees for it to be a safety or wear issue. Almost every manufacturer says to use up to medium-high for most things, and use high only for boiling water and the like.

I don't know what you are possibly doing that you are getting pans that last about 6 months despite cooking on Medium and using wooden utensils. I've had a Calphalon Unison for several years and I regularly cook on medium high (sometimes even high) and it's still in great condition.

 

[Josh123]

Wait, you paid $1500 for pots/pans?

Yes and I'd do it again.

Some people on AT spend that much just on video cards alone then end up upgrading again in a few years. These pans will last us our whole life and if we have any problems at all we can send them in to be replaced.

 

[lxskllr]

I find it mildly amusing that people have to be careful to cook at a lower temperature to avoid damaging their cookware. That's fine in the back country when you're heating water in a leaf, but I expect better from household gear.

 

[Anubis]

Wait, you paid $1500 for pots/pans?

Yes and I'd do it again.

Some people on AT spend that much just on video cards alone then end up upgrading again in a few years. These pans will last us our whole life and if we have any problems at all we can send them in to be replaced.

yea im not sure why he is shocked. really high end cookware is not cheap

like cooking knifes, some of those can cost 1000 for a single knife
pretty sure someone on this forum is really into them

 

[yottabit]

There's quality options besides cast iron too. I use multi-clad cookware for pretty much everything except for eggs. It's stainless steel inside wrapped by an aluminum core on the outside. Supposedly all-clad style cookware offers some benefit (adds an extra stainless steel layer on the outside) but I think it's mostly for looks IMO. The flat anodized appearance of the multi-clad on the outside is a lot easier to maintain.

I suspect this set will last me the rest of my life and it was only a few hundred dollars for the main set.

 

[JoeBleed]

After boiling some water in it,

I've always read you weren't supposed to boil water in a cast iron pan because it is more likely to strip away the seasoning. I've had it recommend to help clean badly stuck on stuff on SS pots/pans and that does work well for that.

Keep us updated on how the flax oil seasoning goes, i've read this is about the best oil to use to get a very tough seasoning layer that will hold up to a lot of abuse.

I got all of my parents cast iron stuff when they got a glass top electric stove. I know people that use them on those kinds of stoves, but my dad didn't want to. I happily took them. was looking to buy some of my own at the time so that worked out well for me.

Also, when doing this kind of seasoning, are you supposed to do it to both inside and outside of the pan or just the inside/cooking surface? I've never really seen that stated. Thanks.

 

[Iron Woode]

I've always read you weren't supposed to boil water in a cast iron pan because it is more likely to strip away the seasoning. I've had it recommend to help clean badly stuck on stuff on SS pots/pans and that does work well for that.

Keep us updated on how the flax oil seasoning goes, i've read this is about the best oil to use to get a very tough seasoning layer that will hold up to a lot of abuse.

I got all of my parents cast iron stuff when they got a glass top electric stove. I know people that use them on those kinds of stoves, but my dad didn't want to. I happily took them. was looking to buy some of my own at the time so that worked out well for me.

Also, when doing this kind of seasoning, are you supposed to do it to both inside and outside of the pan or just the inside/cooking surface? I've never really seen that stated. Thanks.

1. boiling water in a cast iron pan is fine. it helps dislodge stuck on material for cleaning

2. the flaxseed oil is expensive but you won't need a lot. I am doing it only inside but some people do the whole pan. To do it at home you will need to lightly coat it (about 1 tablespoon) and then put it in the oven at around 500F for around 45 mins to an hour. Let it cool down. Then repeat for at least 4 layers.

Mine is looking gloss black. Not the greatest pic but here is one:

 

[NetWareHead]

Also, when doing this kind of seasoning, are you supposed to do it to both inside and outside of the pan or just the inside/cooking surface? I've never really seen that stated. Thanks.

If you are starting with a bare pan, then season the entire thing. Seasoning is also rust prevention. But if the pan already has season on it, I only repeatedly season the cooking side as this builds up and increases the non stick properties. Once you get a layer of seasoning on the outside, thats sufficient.

 

[NetWareHead]

I've always read you weren't supposed to boil water in a cast iron pan because it is more likely to strip away the seasoning. I've had it recommend to help clean badly stuck on stuff on SS pots/pans and that does work well for that.

Boiling water is fine. I boil water in it to loosen stubborn stuck on food. The only thing that can damage your seasoning is acidic food.

 

[JoeBleed]

Good to know about the boiling water. It works great on my SS stuff.

I was also given an unused pan like the one pictured in Iron Woode's post that my dad never used for what ever reason. I hope to use that eventually as a test for seasoning to see how it goes.