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Started By
Message
Somebody school me on cast-iron skillets......
Posted on 8/6/11 at 12:36 pm
Posted on 8/6/11 at 12:36 pm
I'm looking to purchase one (mainly for cooking steaks).....what should I look for when purchasing one?
-ridges or flat?
-Walmart or a more expensive one from a kitchen/specialty shop?
-best ways to break them in? I've heard cook bacon in them for several weeks, and I've also heard to simply coat it with vegetable oil and stick it in the oven many times before actually cooking on it.
-is it true you should never get the skillet wet or wash it with soap/water? simply wipe it down after each use with a paper towel? when you oil it and stick it in the oven before cooking your steak, the oil/heat will basically clean it by themselves?
-any other tips on what I should look for when purchasing? This is something serious to me....I'm taking it like purchasing a new car/house
-ridges or flat?
-Walmart or a more expensive one from a kitchen/specialty shop?
-best ways to break them in? I've heard cook bacon in them for several weeks, and I've also heard to simply coat it with vegetable oil and stick it in the oven many times before actually cooking on it.
-is it true you should never get the skillet wet or wash it with soap/water? simply wipe it down after each use with a paper towel? when you oil it and stick it in the oven before cooking your steak, the oil/heat will basically clean it by themselves?
-any other tips on what I should look for when purchasing? This is something serious to me....I'm taking it like purchasing a new car/house
8
Posted on 8/6/11 at 12:46 pm to UFownstSECsince1950
Cast iron is cast iron, there is no need for spending big bucks unless you go for enamelized stuff. If you desire grill marks, then get the ridged pan. Oil and oven, tru dat. If you soap cast, then you will have to do the oil/oven thing again, so never ever do that to one.
Posted on 8/6/11 at 12:48 pm to UFownstSECsince1950
Good Eats E1P2
Watch this.
Watch this.
Posted on 8/6/11 at 1:41 pm to heatom2
I am interested in getting one of these as well, what is a good price for one of these? I know I could google, but I have no clue what is to cheap or expensive.
Posted on 8/6/11 at 1:43 pm to Tactical1
What size do you want?
Posted on 8/6/11 at 1:45 pm to heatom2
I suppose a 16-20 inch skillet would do the trick.
Posted on 8/6/11 at 1:47 pm to Tactical1
I got a Lodge cast iron skillet and dutch oven from WalMarks. Both are great.
Posted on 8/6/11 at 1:47 pm to Tactical1
quote:
16-20 inch skillet
I hope you have an overhead crane in your kitchen, that's gonna be heavy.
I have a 10 inch and it's wonderfully versatile.
I'd say from your hardware store a 10 inch would be less than $25 depending on the store. A 15 inch wouldn't be too much more.
Posted on 8/6/11 at 1:52 pm to heatom2
I bought a skillet and Dutch oven last week. Both are already "seasoned". Do you have to oil and put it in the oven anyway?
The guy on your vid said wash it in warm soapy water when you first get it and then coat with oil and place in the oven for an hour at 350. I thought using soap was a no-no with cast iron?
The guy on your vid said wash it in warm soapy water when you first get it and then coat with oil and place in the oven for an hour at 350. I thought using soap was a no-no with cast iron?
Posted on 8/6/11 at 1:56 pm to crimsonsaint
quote:
The guy on your vid said wash it in warm soapy water when you first get it and then coat with oil and place in the oven for an hour at 350. I thought using soap was a no-no with cast iron
Only after it is seasoned do you not want to wash it with soap and water. Raw iron skillets/dutch ovens come with a waxy coating on it to prevent rusting in the store, which is why you have to wash those. I recured my "pre-seasoned" pots but I don't think it's necessary.
This post was edited on 8/6/11 at 2:33 pm
Posted on 8/6/11 at 1:56 pm to Tactical1
quote:
I suppose a 16-20 inch skillet would do the trick.
That's not a skillet, that's a dangerous weapon in a domestic dispute.
Posted on 8/6/11 at 2:03 pm to Zach
Have you been bringing cheese into the house again?
Posted on 8/6/11 at 2:09 pm to heatom2
This is probably a stupid question, but you only oil the inside of the pan before putting in the oven right?
Posted on 8/6/11 at 2:11 pm to crimsonsaint
quote:
This is probably a stupid question, but you only oil the inside of the pan before putting in the oven right?
Coat the entire pan, inside and out, the lid as well. I put it in upside down and put a roasting pan on the rack underneath to catch the oil.
Posted on 8/6/11 at 2:14 pm to CITWTT
quote:
Have you been bringing cheese into the house again?
The last time cheese entered this house was 3 weeks ago. I got a pre-made pasta salad from the deli at Brookshires. When I opened the container I saw some type of cheese sprinkled in amongst the olives, pasta, tomatoes and ham. I quickly ate it and got rid of the evidence before 'she who must be obeyed' awakened.
This post was edited on 8/6/11 at 2:15 pm
Posted on 8/6/11 at 2:22 pm to heatom2
Glad i read this thread. I was thinking about using them this evening, but since they're already "seasoned", I was gonna cook with em as is.
Posted on 8/6/11 at 2:26 pm to crimsonsaint
quote:
crimsonsaint
You don't have to season them yourself, I just did it for reasons unknown to even myself.
Posted on 8/6/11 at 2:31 pm to heatom2
Well alrighty then
Posted on 8/6/11 at 2:44 pm to heatom2
Quick tip, everytime you use cast iron, when finished put a thin coat of oil all over and store in a cool dry place. Also offset the lid slightly so that you get some ventilation to the inside.
Posted on 8/6/11 at 3:36 pm to heatom2
quote:
Quick tip, everytime you use cast iron, when finished put a thin coat of oil all over and store in a cool dry place. Also offset the lid slightly so that you get some ventilation to the inside.
Instead of offsetting the lid, i Just put the lid on upside down, will allow air and not fall over. Trick my grandpa taught me.
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