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America's Test Kitchen on Cast Iron Cookware
Posted on 4/8/15 at 12:30 am
Posted on 4/8/15 at 12:30 am
LINK /
This post was edited on 4/8/15 at 12:31 am
2
Posted on 4/8/15 at 12:35 am to Gris Gris
good article. i definitely like the last part of it
This was me before I started to use them. Now I want to use them all the time
quote:
TD: What’s the one thing you want home cooks to know about cast iron?
LM: I feel like I want to tell everybody who’s not using cast iron: Don’t be afraid to try it.
This was me before I started to use them. Now I want to use them all the time
Posted on 4/8/15 at 1:14 am to Jones
Agreed. There have been some cookware threads lately. One poster wanted something other than cast iron because it was too much trouble. He was doing it wrong.
Posted on 4/8/15 at 5:41 am to Gris Gris
When my kitchen reno is done and I'm using gas for the first time, I'm gonna get some cast iron skillets! None of my current ones are as large as those pictured.
Thanks for the link.
Thanks for the link.
Posted on 4/8/15 at 8:14 am to Darla Hood
quote:
When my kitchen reno is done and I'm using gas for the first time, I'm gonna get some cast iron skillets!
Back when I was poor and had an electric stove (lol 2 months ago), I had no problemo with cast iron and the elements.
But damn gas is so much better!
Posted on 4/8/15 at 8:26 am to Motorboat
I have a traditional cast iron skillet that is older than me, as well as a Le Creuset enameled version. I never think about it much, but I tend to use them for different tasks along the lines they discussed.
The Le Creuset is my go to gravy maker, and I use it for some other basic cooking. When I want to blacken something, or put a helluva sear on a steak, I get the old one out and heat it like a branding iron on an outdoor burner.
The Le Creuset is my go to gravy maker, and I use it for some other basic cooking. When I want to blacken something, or put a helluva sear on a steak, I get the old one out and heat it like a branding iron on an outdoor burner.
Posted on 4/8/15 at 8:40 am to Twenty 49
quote:
The Le Creuset is my go to gravy maker, and I use it for some other basic cooking. When I want to blacken something, or put a helluva sear on a steak, I get the old one out and heat it like a branding iron on an outdoor burner.
This. I use both my regular cast irons and my enameled ones more than any other pot. Now that I have mini enameled ones along with the large one, I don't even use nonstick pots for simple things like vegetables anymore. They're pretty much only used for boiling pasta.
A burger, steak, pork chop, etc. in the cast iron is awesome. I did chicken clubs a while back where I did the bacon first and then seared the crap out of a flattened chicken breast on the cast iron. It was worlds better than making chicken in a regular skillet.
With the enameled, I braise a lot of things. My favorite side dish to make in it is mustard/collard greens.
Posted on 4/8/15 at 10:42 am to LouisianaLady
I have 4 now. I bought a small one in college, since I didn't have one. Then I inherited another small one from my grandmother. Probably 60-70 years old. It is my go to for small pans of cornbread. And I bought a larger one, and then a square one with ribs in the pan for cooking meat. About the only thing I cook in the other pans are boiling water for pasta or rice, and large recipes like spaghetti sauce, soups, or stir fry. I have an electric skillet I use for that.
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