Kitchen Essentials: Cast Iron Skillet - Simply Cooking

Kitchen Essentials: Cast Iron Skillet - Simply Cooking

This is a great article covering all the basics for usage and care.

'Round the Chuckbox: Is a Griswold #20 cast iron skillet worth $340?

'Round the Chuckbox: Is a Griswold #20 cast iron skillet worth $340?:

"Although a serious collector may disagree, $100 is my limit for just about any cast iron any piece. Even then it has to be a larger Dutch oven or skillet that I can use to feed a hungry crew of railroaders."

This is the mother of all cast iron skillets. I'd love to have one this big...

Vermont Preppers Network: Cast iron cooking

Vermont Preppers Network: Cast iron cooking

There are quite a few styles of cast iron cookware I had not heard of. This is a great list and fascinating, well-written little article on different styles and options...

Cast Iron Care: not for the germaphobic « One Particular Kitchen

Cast Iron Care: not for the germaphobic « One Particular Kitchen

Now this is interesting. This woman has a set of skillets that is 3 generations old. She has great looking photos of her skillets. She never bakes, or "seasons" them with high heat. She cleans while warm with a stiff brush and coats it with oil, and then leaves it. It can't possibly get any easier. And with what I'm guessing are at least 50 year old skillets, her method has a lot of creedance!

“A Year in Provence” Deep-Dish Pizza Pie | Ezra Pound Cake

“A Year in Provence” Deep-Dish Pizza Pie | Ezra Pound Cake: "Now that I’ve seen how easy it is to make and bake pizza in a cast-iron skillet, I think our Friday night pizza deliveries are over. Most of the toppings I used were remnants from other meals, making this one seriously cheap pizza. Thanks for the inspiration, Karen Beth and everyone with You Want Pies With That?"

Another great recipe and photo to go with it...Pizza and cast iron skillets...my two favorite things put together!

Iron Skillet Spaghetti | eCurry - The Recipe Blog

Iron Skillet Spaghetti | eCurry - The Recipe Blog: "Now to the Skillet pasta… or “Skilletini” as they call it in Johnny Carinos. If you have ever visited this restaurant, you would know what I am talking about. When you order the Skilletini, it comes hissing, sizzling & steaming in an iron skillet- sounds more like a Fajita than an order of Pasta. And it is delicious"

Great photographs and killer recipe! Never thought of this before!

Gord's Kitchen: Skillet Cornbread

Gord's Kitchen: Skillet Cornbread: "Skillet Cornbread

I really do think a great way to start a weekend morning is to make some cornbread. I often made cornmeal muffins Saturday mornings but lately I have decided that skillet cornbread is the way to go. It is very good and very easy to make. I quite dislike the sweet cakey cornbread that restaurants tend to serve. Montana`s Restaurant cornbread is particularly bad. Mine is firm and not very sweet. It should be served with butter and, if you like, a bit of maple syrup. If you are more of a traditionalist, serve it with molasses.

What you need to start, is a cast iron skillet. First thing, heat the oven to 425 degrees, wipe some oil around the skillet and put it in the oven."

The recipe couldn't be any easier...

Cast iron skillet pizzas on Flickr - Photo Sharing!

Cast iron skillet pizzas on Flickr - Photo Sharing!

This looks fantastic! I need to find some recipes for these kinds of pizzas!

Truth Be Told...Cleaning cast iron cookware | Serious Eats : Talk : Cooking and Baking

Truth Be Told...Cleaning cast iron cookware | Serious Eats : Talk : Cooking and Baking:

"Oh, what I wouldn't give for my Grandmother's 3 perfectly seasoned cast skillets!! I have a few Lodge pieces, and one Griswald, and sometimes I feel I need to wash them with soap, which means I am forever reseasoning them. How do you clean yours? Any tips on seasoning...what do you use, veggie oil, bacon fat?? Please share your tips!!"

Quite a few great tips on this entry, and it proves that no methods work the same for everybody!

Get Your Skillet On (Recipe: Cast Iron Skillet Pineapple Upside Down Cake) – Inn Cuisine

Get Your Skillet On (Recipe: Cast Iron Skillet Pineapple Upside Down Cake) – Inn Cuisine

You need to see the pictures on this one! You can't have too many tips on how to make this classic dessert better!

Cast Iron Skillet Central: "Cooking In Cast Iron Cookware"

You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast iron frying pan and some delicious gravy to cover that rice.

There are many pieces of cast iron cookware. Many a fine meals have been prepared in cast iron frying pans and skillets. Cast iron has handles that can endure the heat. When you're not using your cookware, it is best to grease it down to prevent rust . Cleaning cast iron is rather simple if cleaned while warm. Wash out and towel dry. Storing food in cast iron is not recommended. Moisture can form and cause rust to develop . This could be very harmful.



Cast Iron Cookware : Fry Pans - great for frying chicken or fish Dutch Ovens- Can be used for many purposes. This can be used when camping out or cooking your favorite pot of soup or beans. Cornbread Pan- ideal for cooking cornbread or small pieces of fish. Flat Bottom Square Skillet- used for frying up that bacon or sausage. Country Kettle- makes some great chili, soups and stews. Cast Iron Charcoal Grill - great for grilling on picnics. You can find this cookware at ball games where tailgating is permitted.

Campers use cast iron cookware to prepare their outdoor meals. Haven't you ever eaten that fried bacon, eggs and outdoor toast? Catching fish and frying them up outdoors by the creek is awesome. Sporting events, is an excellent place to see cast iron cookware put through a test.

Cast Iron cookware isn't all that expensive. It does require more maintenance than other cookware. Preserving your cookware is simple. Keep it clean and greased down.

If your parents and grandparents used cast iron cookware , you can believe that it is durable and can stand the heat. The weight of the cast iron helps to equalize the heat. Cast iron is great for slow cooking.

When selecting your cookware, cast iron is the only one that has multiple uses. Indoor and outdoor usage. Having cast iron cookware will benefit your family for generations to come. Carry your children and grandchildren down to the creek and fry those fish up. Camp out and enjoy the scent of that bacon cooking and that coffee brewing. Your life will never be the same , once you invest in cast iron cookware. Prepare to hand down your cast iron cookware to your children. It is that durable.

Article Source: http://www.articlesbase.com/internet-articles/cooking-in-cast-iron-cookware-159941.html

Benefits Of Using Cast Iron Cookware

Cast iron cookwarehas been used for centuries to cook meals, wash clothes and as wall ornaments in a home. The benefits of using cast iron cookware are truly evident to people who love the outdoors because cast iron cookware holds up well when exposed to all weather elements. Any rust that forms is easily removed and the strong metal surface is often not affected by any type of cooking temperatures.

Most people love cooking with cast iron cookware because of the resilient cast iron metal promotes even heat distribution. Some people enjoy cooking with cast iron cookware because it can be used inside the oven and can withstand a variety of heating levels without causing damage to the shape of the cooking pan. Cast iron cookware is also liked because it travels well and can produce many edible items.

The various shapes of cast iron cookware allow people to bake, boil and roast foods without fear that any foods will be over cooked. Cast iron cookware shortens the cooking process and allows cooks to utilize the interior space of an oven more effectively because cast iron cookware sets are manufactured for this purpose.

Many people enjoy cooking cornbread in large cast iron skillets because the corn meal browns evenly on top and on the bottom. There are many styles of corn bread that can be cooked at one time and this is especially helpful if a family prefers to eat wedges of cornbread for an evening meal and sconces for an afternoon snack. The pre-shaped forms for sconces allow cooks to provide elegant morsels for guest at a dinner party.

Cooks truly appreciate the benefits of using cast iron cookware when it is time to clean up after dinner. Even the hardest baked on foods can be easily removed with a limited amount of soaking. Maintaining a smooth interior surface in a cast iron pan can be accomplished with a steel wool pad. Many cooks have learned through years of use that cleaning all surfaces of cast iron cookware will render better results if a consistent circular motion is used on the cooking surface.

Cast iron cookware maintains a pitch black metal surface at all times. Since cast iron is prone to rusting, cooks have found that oil will keep rust from forming. Any type of oil can be used on cast iron cookware and many cooks will choose to store cast iron cookware with a rich layer of oil on it so that it will be ready for use each day. Cast iron cookware is a good value for the money because it will last for many years and many cast iron pieces have been passed on to many generations of families.

Article Source: http://www.articlesbase.com/internet-articles/benefits-of-using-cast-iron-cookware-219952.html

How Do I Treat a Cast Iron Skillet?

FACTORY NEW: Cast iron pans fresh from the factory usually are treated with a coating to prevent them from rusting before they sell. This coating is not good to eat and it may contain plastic or wax, so it's a good idea to go over your pan with steel wool before seasoning the pan or using it for the first time. After scouring it with steel wool, wash your skillet or pan in hot soapy water and then place over heat until dry. After you have cleaned and dried your new pan, condition it before using.

RUST: If your pan or skillet is presently rusty, clean off the rust with steel wool first. You can recondition virtually any cast iron skillet or pot, no matter how yucky it is when you find it. After you have scoured off the rust, wash it and dry it over heat. Then condition your pan.

TO CONDITION: If it is new, recently cleaned with steel wool, or otherwise not greasy, you need to "season" or "condition" it first before cooking. To do this, put it on a hot burner, add a couple of tablespoons of cooking oil. Allow to get hot, then to cool, then wipe the oil all over, then wipe off any excess oil.

TO CLEAN: There are different methods, but perhaps the best method is the one that never uses soap. Soap will strip the skillet of the oil, and it is supposed to have oil on it! Unlike other pans, a good cast iron piece will be black with residual oil. This prevents the pan from rusting and the metal from reacting with the food, and the oil also makes it work like a non-stick pan. So instead of soap, use salt to clean the pan. Coarse kosher salt is good for this purpose because it is the right coarseness and you can get a large box cheaply. When you're done cooking, rinse out your pan, dump in a tablespoon or two of salt and scrub the pan just with salt and water combined in a thick, grainy paste. Rinse, then put the pan on the burner again and heat to dry the pan before putting it away (so it doesn't rust). The pan still has oil on it but it's clean, so next time you cook you can just begin cooking without having to condition the pan again.

Article Source: http://www.articlesbase.com/diy-articles/how-do-i-treat-a-cast-iron-skillet-476075.html

Cast Iron Skillets.... Back in Style! and Very Collectible

With all the latest gadgets on the market today, it is amazing that the cast iron skillet has survived the test of time. Nothing seems to last as long in the kitchen as that old iron skillet.

Cast Iron cookware is a heat conductor, which means it heats evenly and consistently, it is affordable and will last a lifetime or two! It is the old fashioned way to cook "fat free"

A cast iron skillet can go from stove to oven, and you don't need any special utensils to cook with it (unlike teflon style pans) they don't warp, and they clean up well.

All our grandmothers had cast iron skillets and stove top griddles. They were quite often passed down to the next generation. You simply cleaned them with soap and water, or a stiff brush and then "seasoned" them to prevent rusting etc, .

How to season:

Seasoning is when you add a protective layer to your cast iron skillet, or cookware, to prevent rusting and to provide a non stick surface for cooking. Once seasons properly, a cast iron skillet will last for generations.

Seasoning is a three step process, you need to clean the skillet or pan and then apply a layer of animal fat or vegetable oil, and then heat the cookware to bond the fat to the metal.

If you have an older pan, then it has naturally become seasoned over time from years of cooking, and you simple have to clean with soap and water.

You could buy a new one, but why not check the local flea markets, second hand stores and the internet?.. These are great places to start, and cast iron skillets have become collectables, as they are a part of history and have stood the test of time.

Some people are actually making a business of buying and selling old cookware, such as the trusty cast iron skillets and griddles, and therefore are a good investment. You can't break them or wear them out, they are heavy and have been known to make a good weapon in a pinch!

Article Source: http://www.articlesbase.com/accessories-articles/cast-iron-skillets-their-back-in-style-and-very-collectible-352686.html

Cast iron skillet seasoning

Seasoning is a process used to protect cast iron and carbon steel[4] cookware from rusting, provide a non-stick surface for cooking, and prevent food from interacting with the iron of the pan. This is a process similar to bluing (steel), forming an oxidizing chemical reaction with iron on the surface selectively forming magnetite (Fe3O4), the black oxide of iron (as opposed to rust, the red oxide of iron (Fe2O3)). Black oxide provides minimal protection against corrosion, unless also treated with a water-displacing oil to reduce wetting and galvanic action.

Seasoning is a three-step process, involving cleaning the cookware to expose the bare metal, applying a layer of animal fat or vegetable oil, and heating the cookware to bond the fat to the metal.[5] Seasoning also occurs as a natural by-product of using the cookware to cook foods that deposit oils or fats on the pan.

New cast iron that is not pre-seasoned is often sold with a protective coating (wax or shellac). This coating must be removed (typically by scouring) to expose the bare cast iron surface before the pan is seasoned.[6] For already-used pans that are to be re-seasoned, the cleaning process can be more complex, involving rust removal and deep cleaning (with strong soap or lye,[7] or by burning in a campfire or self-cleaning oven[8]) to remove existing seasoning and build-up.

Fats and oils typically used for seasoning include lard, hydrogenated cooking oils such as Crisco, and palm or coconut oil (in general, oils that are high in saturated fats, and therefore less likely to become rancid).

Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron, the fats and/or oils protect the metal from contact with the air during the reaction, which would cause rust to form. Some cast iron users advocate heating the pan slightly before applying the fat or oil to ensure that the pan is completely dry and to open "the pores" of the pan.[9], [10]

Newly seasoned cast iron will have a dark brown coating. If the seasoning process is repeated, or after prolonged use, this coating will turn glossy and black, and the non-stick properties of the pan will further improve.[11]

  1. ^ "Care and seasoning of your wok". Retrieved on 2008-01-03.
  2. ^ "Home seasoning your Lodge cast iron cookware". Retrieved on 2008-01-03.
  3. ^ "Care of Cast Iron Pots and Pans". Retrieved on 2008-01-03.
  4. ^ "Cleaning Cast Iron With Lye". Retrieved on 2008-01-03.
  5. ^ "How to use your self-cleaning oven for cleaning cast iron". Retrieved on 2008-01-03.
  6. ^ "Seasoning Cast Iron". Retrieved on 2008-01-03.
  7. ^ "Cooking Louisiana - Seasoning Cast Iron Pots". Retrieved on 2007-12-31.
  8. ^ "Home seasoning your Lodge cast iron cookware". Retrieved on 2008-01-03.

Source: Wikipedia
License: GNU FDL

Health effects of using a cast iron skillet

Cast iron cookware leaches small amounts of iron into the food. Anemics, and those with iron deficiencies, may benefit from this effect, though those with excess iron issues (for example, people with hemochromatosis) may suffer negative effects. [2][3]

  1. ^ "Cooking with Cast-Iron?". Retrieved on 2007-12-30.
  2. ^ "Techniques for Restoring an old Cast-Iron Skillet". Retrieved on 2007-12-30.


Source: Wikipedia
License: GNU FDL

Cast Iron Skillet Central: Lodge cast iron skillet

Some brands rise above the fray and become identified deeply with a particular product. Think BMW and "luxury" or Apple and "ipod music player". In the realm of cast iron skillets and cookware, the name Lodge is above the rest.

Cast iron cookware from Lodge has a long storied history. The Lodge company bills themselves as "America's Original Cookware". They have been making cast iron skillets and other cookware for over 100 years. In fact, many pieces of cookware produced 100 years ago are still happily in services in hundreds and thousands of kitchen across the country to this day!

So if you are on the market for more cast iron cookware, you most certainly want to browse their selection. Here are some searches to get you going!









Best Wishes!
Cast Iron Skillet Central

Cast Iron Skillet: Get back to basics!

So you are interested in getting a cast iron skillet? Or are you interested in finding out how to care for one? Did you know there are dozens of ways to season your cast iron skillet? There are endless variations of classic recipes, from corn-bread to lasagna, that you can prepare right on stop of your stove. And don't forget the perennial skillet classic - pineapple upside down cake!

Well, we've collected dozens of "how to" articles for cast iron skillet care and usage. Make sure you see the blog history links to view the titles. When you are done, why not visit Amazon.com for the biggest selection and best prices on everything from cast iron skillets big and small, to books dedicated to cooking with them.

Our advertisers would also love to assist you in purchasing or learning more about cast iron skillets - they have your interests in mind!

If you decide to browse Amazon.com, here are two search links to get you rolling with some very fine-tuned results - we did the hard work for you:

Cast Iron Skillets: Amazon.com/cast-iron-skillet

Cast Iron Skillet Recipe books: Amazon.com/cast-iron-skillet/recipes

Thanks! And have fun with your skillet!

Cast Iron Skillet Central: "How To Season Cast Iron Cookware"

Why season your cast iron? Well, the point of using a cast iron pan or skillet is to have a cooking surface that heats evenly and doesn't cause food to stick to it during the cooking process. Seasoning your cast iron cookware is going to make this possible.

Seasoning a cast iron pan is a scientific process. It's a lot like blacksmithing: The combination of heat and metal, treated in certain ways, improves the quality of the final product. Cast iron pans are fairly simple and fairly standard items, so the process shouldn't deviate too much from what I'm about to describe.

First of all, when you buy cast iron cookware, avoid anything but a solid piece of cast iron. You don't want anything that screws on, nor do you want any wood fixtures or strange coatings. Just 100 percent cast iron! When you have selected your cookware, also make sure that you have food grade peanut or coconut oil, and a roll of paper towels. You may have read that lard or animal fat is appropriate for the task, but that's incorrect. You want a hard layer of curing, not the soft layer that animal fat gives you! Remove all the labels on the pan, scrub it by hand (never use a dishwasher on your cast iron) to get any glues off, and allow it to air dry fully. Never season a wet pan!

Now lightly coat the entire inside of your pan. I cannot stress this enough: Only use a light coat of oil! Using too much oil is not only a waste, but will increase the amount of oil that needs to be burnt off, thus disrupting the seasoning process. Put out a piece of aluminum foil (a little larger than the main body of the pan) on a counter top that you can spare for a couple of days. Flip the pan over (face-down, with the bottom of the pan pointed at the sky) so that the oil and slowly run and dry over the course of the next 36 hours to 48 hours. At the end of that period, take the pan off the foil and examine it, but do not touch the cooking surface! If you see any spots that are still liquid, gently blot them. The pan should now be ready to season.

Set your oven to 500 degrees (Fahrenheit of course) and cut out another strip of aluminum foil, the same size as last time. Put that foil on the shelf of your oven, and place the pan face down (bottom of the pan once again pointed at the sky) on top of it. Some people say that you can do this process at lower temperatures... but that isn't science. Science says that you want about 500 degrees in order to properly burn the oil to the pan. Leave the pan in the over for a full hour. If you're doing multiple pieces at once, leave them in for an extra five minutes or so.

After you've started the pan baking, remember this important step: Turn on every vent and open every kitchen window that you can! This process can be smoky, to say the least! Proper ventilation is a must. Of course, be aware of fire hazards at all times, and be ready to deal with them!

When time is up, remove the cookware from the oven with your best oven gloves; it's going to be very hot. Allow it to cool on the stove top, then examine the surface. Now, because you used good oils at high heats, you should see some darkening or blackening of the pan. If you aren't satisfied, apply a very light coat of oil, and season it in the oven for another 60 minutes at 500 degrees. Because you allowed it to cool first, and you're using such a light layer of oil, this should be no problem for the pan (no need to let the oil get tacky for a couple of days on the second run). Either way, when you're satisfied, allow it to cool to room temperature. Never use water to cool your cast iron pan, as it will undo all the hard work you've just done!

On that note, some tips for caring for your seasoned cast iron:

* Clean cast iron while it's hot. If you need to use water to clean it, use only hot water, and always clean by hand - no dishwashers!

* Much of the time, you've fried something oily in the pan, and you can simply use a paper towel to gently wipe the pan clean.

* If you have to scrub (shame on you for using too much heat or not enough oil!), use a bamboo or stiff fiber brush to avoid damaging the cured surface. No wire, no steel wool! You can use modern soaps, but no 'traditional' soaps with harsh chemicals in them. And remember: Hot water (use rubber gloves if it's too hot for you) when you wash your cast iron!

* In time, after you use your cast iron enough, you'll see it blacken. This coating is awesome, better than any commercial coating out there. You'll need to use less and less oil, and caring for the pan will become easier and easier.

Johnny Waymire is an entrepreneurial enthusiast that has branched into the internet arena with web sites dedicated to helping consumers make wise decisions when purchasing kitchen appliances and flat panel TVs.

Why You Should Consider Cast Iron Cookware

Cast iron cookware is not a thing of the past; it is actually an item that is used by many cooks and homemakers on a daily basis. The cookware that is made of cast iron has many benefits. It conducts heat very well; it heats the food evenly and thoroughly and can even be resistant to foods sticking to it.

It is only resistant to foods sticking if it has been seasoned well and not allowed to become unseasoned. If you have never used this type of cookware, you might be pleasantly surprised what can be done with it and just how well it cooks the foods you love.

Cast iron cookware is not only a product that has been used by pioneering women and those of southern decent, but by professional cooks and chefs. For many professionals, this is the cookware of choice, because of the ability to control the temperatures of the foods and their dependability.

This cookware isn't used just for cooking on the stove, but for making foods that need to be baked as well. Items like cornbread and even biscuits can be baked evenly in cookware made of cast iron, along with many other dishes.

There are many different types of it that are made of cast iron. There are skillets and frying pans that come in many different sizes. Many individuals can remember their mothers and grandmothers frying chicken on Sunday's in these pans or many other meals.

There are also the cast iron griddles. These griddles can be used to make pancakes, French toast or perhaps a grilled cheese sandwich. These griddles are so resilient that they can be used to cook foods over a campfire.

Another cast iron cookware item is the Dutch oven. Long before the crock pot was ever thought of, the Dutch oven was making slow cooked meals for the whole family. The great thing about these Dutch ovens is, like other of it that is made of cast iron, it can go from stovetop to oven and back again, if needed, without a problem.

Cast iron cookware can be used for many, many years and unlike other of it, will not become damaged. This of course requires that you take care of it and season and clean it correctly. This cookware has many uses and is actually quite enjoyable to use.

Sometimes this cookware gets taken for granted and seen as cookware that was used only in days, far gone by, such as the pioneer days. If you are looking for a good dependable piece of cookware to cook your favorite foods on, then you should really invest in a piece of this cookware.

A whole world of information about cast iron cookware eagerly awaits you from Mike Selvon portal. We appreciate your feedback at our kitchenaid bakeware blog.

Cast Iron Cookware - Cooking Old School

Cast iron cookware is some of the best and most popular out there. It is definitely from an older school of design and use, but that definitely does not make it inferior to more recent models! It has long been a favorite choice of many groups, from long time housewives and mothers to independent chefs to serious campers and hikers.

Many people swear that food tests better out of this type of pan than any substitute. Cooking with cast iron is not held to just one group, either. Some of the dishes that are most commonly pointed to as being best out of cast iron include everything from Cajun seafood to Mexican style fajitas to any type of breakfast food. Even cornbread! Such a variety shows what can be done with this cookware.

Cast iron is popular for many different reasons. Unlike say stainless steel, it is an ideal heat conductor and will almost always heat evenly and consistently. It is relatively cheap in comparison with many other types of cookware, and with proper care can last multiple generations, a claim many other types of cookware cannot make.

It is easy to learn to use cast iron, and since you should preheat your cookware before using, you even get a head start on dinner preparation. One of the most popular methods of checking to know if the pan is ready is to drop a few (not many) drops of water on the pan. If the drops sizzle, then the pan is ready. If it disappears instantly, then you need to cool the pan down a little.

One important note: do not pour large amounts of cold liquid into a hot pan, since this is the one thing that can cause the cast iron to break.

Proper care of cast iron is most often referred to as "seasoning." This type of pan is unusual in that it is not supposed to be scrubbed often. Seasoning, instead, is when you embed oil and grease into the pores of the iron cookware, which prevents rust.

Seasoning is done by warming the pot or skillet, then rubbing a thin layer of shortening or corn oil all over the surface of the pan, inside and out. Afterward, lay the pot or skillet upside down inside a 350-degree oven. Most suggest one hour, while some other manufactures suggest as many as 4-5. The shortening will turn in to a non-sticky, hard coating. Allow the pan to cool overnight.

Cast iron retains heat effectively; so make sure to allow plenty of time to cool so you don't burn your hands. Seasoning should be repeated after each use of the cookware. As one downside: be wary of using acidic foods, which can deteriorate the seasoning, which makes the pan itself more vulnerable to rust and damage.

Wash cast iron in hot water only, and dry. Seasoning is always important, and you don't want to scrub unless absolutely necessary, because scrubbing will take away the layer of shortening that protects the pots from rust. If you have to scrub, then make sure you season the pan afterwards to repair its protective coat. Drying over heat is also important. It can be dried over an oven burner turned on low.

While the maintenance of cast iron may seem daunting, it is actually easy, and the high quality of food, affordability of pans, and ability to pass the cookware from generation to generation makes it a tough choice to beat.

Still looking for the perfect cookware? Try visiting http://www.cookwareanswers.com a website that specializes in providing cookware advice, tips and resources to included information on cast iron cookware.

Learning About Cast Iron Cookware

Cookwares are made of different materials. It's a matter of personal choice what people buy. Some are fond of aluminum cooking items because it is easy to handle with its lightweight characteristics. Others are used to working with steel kitchen items. They trust the durability and effectiveness of steel materials in their cooking.

For discussion, one of the more common and popular material is iron. Iron has many innate characteristics that make it a dependable element in producing several cooking items. It is loved for its non-toxic qualities. It has become popular because of its excellent diffusion and amazing heat retention properties. Moreover, it can be molded very easily.

Iron is a very heavy material, and this makes iron products like cookwares very durable and long lasting. Most professional cooks and other cook enthusiasts prefer this material for their cookware.

For years, vessels made out of bare cast iron have been favored for cooking purposes. It is an all-time favorite, particularly for frying and searing because of its ability to maintain and withstand high temperatures. Its superb retention and heat diffusion characteristics make it the best choice for braised dishes or long-cooking stews.

In addition to this, since cast iron skillets have a tendency to develop exceedingly "non-stick" surfaces, they are perfect for egg dishes such as scrambled eggs, pineapple and cornbread upside-down cakes.

Bare cast iron cookware comes in frying pans, dutch ovens, tetsubin, deep fryers, potjies, woks, griddles and flattop grills.

Since cast iron cookware can leach a little amount of iron onto the food, people with iron deficiencies can even benefit from this. It is advisable for anemic people but unwise for those with diagnosed excessive iron issues. For enameled cast iron cookware however, it already has some coating, and leaching is no longer an issue.

When cleaning, it is advisable not to use a dishwasher or scourer. It can damage or remove the seasoning of bare cast iron pots and pans. You only need to wipe them after every use or utilize a stiff brush with some hot water. If greasy, use mild soap and water.

Conventional cast iron are mostly produced in the US, Italy, France, Sweden, Denmark, and UK.

Countries that manufacture un-enameled and enameled cast iron cookware include Korea, India, China and Japan. Famous brands are Grisworld, Lodge, Wagner, John Wright and All-Clad.

The enameled types of cast iron feature a somewhat vitreous enamel glaze. This type was also very popular from the late 19th up to the mid 20th centuries, after which, it was replaced by "modern metal alloys". However, it remains very popular to Dutch ovens.

This enamel coating is placed over the cast iron to prevent rusts from attacking. It works in the same way as stainless steels preventing coppers from rusting. It is easy to clean. The pigments used in the enameling process produce vibrant colors. Although this is more expensive compared to bare cast iron, it is safer to use.

Famous manufacturers are Le Chasseur, Le Creuset, Lodge, Descoware, Staub, John Wright, Martha Stewart, Daniel Boulud Kitchen, Rachel Ray Cookware and Mario Batali.

For more information on Cast Iron cookware and Cookware and Microwaves please visit our website.

Cast Iron Cookware - Top 3 Benefits

Any good cook worth his or her salt, knows that cast iron cookware is superior to most other cookware in so many ways.

If you're using aluminum or stainless steel cookware in your kitchen, try this: get yourself just one good cast iron skillet, and use it for a month. This will likely be enough to convince you of its many benefits!

The Three Main Benefits of Cast Iron Cookware

If you're considering trying it, or if you have some that you are not currently using, here are some things to think about.

  1. Distributes heat evenly. Eliminate the "hot" and "cold" spots you'll find on thin aluminum or stainless steel pots. Cookware that distributes heat evenly will improve your results!
  2. Retains its heat. You'll soon come to love the heat retention, even after removing it from the heat source. Great to use for serving as your food stays hot longer! And lets face it, if it's supposed to be served hot, you want cookware that will deliver!
  3. Outlasts other cookware. Quality cast iron cookware will outlast you! There's a good chance your grandchildren will pass it on to their kids. If it's well cared for, it will last for generations.

Caring for your cookware
Whether you inherit this great cookware or buy it new, a few simple pointers will ensure your cookware serves you well now and can be passed on for generations.
Season it!
Well seasoned cast iron is the best "no-stick" cookware you could ever wish for! And there is no risk of contamination from possible toxic compounds leaching into your food as is possible with Teflon and other coatings.

It's really quite simple. If you have new cast iron that is not pre-seasoned (much of it now comes seasoned) or you have old, possibly rusted cookware that needs some "help", here are the steps to take to create a long-lasting, natural, non-stick cooking surface:

  1. Begin with " clean" cookware. In this case, clean means free of any coasting that may have been applied by the manufacturer. If you have old cast iron, ensure it is free of rust. A palm sander with a medium grit disk works well to clean the surface. Change the disk as required to ensure you get down to the bare metal.
  2. Use lard to season the surface. Using enough to cover the surface to about 1/8 of an inch, place the pan in the oven at 300°F and bake for a couple of hours. Then pour off the excess lard. Let the pan cool, then wipe with a paper towel. The process may be repeated a couple of times for best results. It's best to use the pan for some oil or fat dishes the first few times after seasoning.
  3. Clean your pan properly after each use. Simply wipe it with a paper towel, or, if some food has stuck to the pan, soak it for a few minutes, then wipe the pan. Never use detergent or scouring pads as this will remove the seasoned surface.

If you don't anticipate using your cast iron for a long period of time, it's a good idea to wipe it with a thin coat of a stable oil such as olive oil to help keep moisture, and therefore rust, at bay.

One word of caution: because this cookware is such a good conductor of heat, pot and pan handles get extremely hot. Keep some good potholders handy and be sure to use them!

Kim Thornton is the co-creator and webmaster for Rustic-Lodge-Lifestyle.com ... your complete online resource for rustic lodge decor and lifestyle!

For more information about cast iron cookware, its benefits and care, see this page.

Cast Iron Skillet Central: "EASY Old Fashioned Pineapple UPSIDE-DOWN Cake in Skillet Recipe YUM!"

This is a great old fashioned pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!

Topping Ingredients:

1/2 cup butter

1 cup firmly packed brown sugar

1 can (20 oz) pineapple slices, well drained

Maraschino Cherries drained & halved

Walnut halves

CAKE Ingredients:

1 pkg yellow cake mix

1 pkg (4 serving size) instant vanilla pudding & pie filling mix

4 eggs

1 cup water

1/2 cup oil

HOW TO:

  1. Preheat Oven to 350 degrees
  2. For topping, melt butter over low heat in 12" cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
  3. 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!
Check out my website for beautiful linens, tea party accouterments, and tea party favors!

Cast Iron Cookware

If, during a spring-cleaning spree, you come across an old cast iron griddle that belonged to your mother or grandmother, please don't throw it away. As long as it has no cracks or nicks, you can clean it, and the effort will be worthwhile. Trust us, cast iron is top-grade cookware material because, not only does it heat evenly and consistently, cast iron is cheap and will last a lifetime with proper care. We will look at the care aspect a little later, but first, why cast iron cookware?

  • It is the old-fashioned way to cook fat free. A well-seasoned cast iron pan is stick-resistant and requires no additional oil. Food will slide out of it as easily as from a non-stick pan
  • It goes from stove to oven with equal ease.
  • It does not warp
  • It is incredibly easy to clean
  • Its heat retention qualities allow for precise control of cooking temperatures

Where to Buy

Cast iron cookware is available for sale on the Internet, at cookery stores everywhere, economy stores, flea markets, tag and yard sales, the lot. If a cast iron pan is rusty or grease-coated, you can still buy it. Not only will you enjoy a lifetime of fat-free cooking, you can pass the pan on to your children and grandchildren.

A Myth Busted

Most people will tell you that they do not like cast iron cookware because everything they cook sticks. Well, if food sticks to your cast iron pan, it has not been seasoned properly and needs re-seasoning. As we mentioned earlier, cast iron is a natural non-stick surface and if your pan is seasoned correctly food will not stick to the surface at any cost.

Buying Guide

Skillet/ Frying Pan: When buying a cast iron skillet griddle or pan, choose the size most comfortable for you. Most people feel the 10-inch skillet is the easiest to handle.

Griddle: If you possess one of these, you will soon become renowned for your pancakes and crispy French toast. Cast iron griddles work very well on electric or gas ranges, but they are equally handy over a campfire.

Dutch Oven: Cast iron Dutch ovens have been used for hundreds of years. Perhaps no cookware material maintains a good, even temperature better than the heavy metal of this pot, and you can set it on stovetop or oven without a second thought.

Usage

  • Preheat your skillet before you begin cooking. Water droplets should sizzle and then vaporize from the heated surface. If the water vaporizes immediately, the pan is too hot. If water only bubbles in the pan, it is not hot enough.
  • DO NOT pour large amounts of cold liquid into your hot skillet. This can cause the cast iron to crack.
  • Don't forget to use potholders. Cast iron cookware gets extremely hot when heated.
  • All new cast iron pots and skillets have a protective coating on them, which you must remove. Most American companies use a special food-safe wax, while imports are coated with shellac. In either case, scrub the cast iron cookware with a scouring pad, using soap and hot tap water.
  • Never boil water in cast iron cookware because the hot water will remove small bits of oil from the surface, which you can see floating around. This causes the seasoning (explained later) to break down and the cast iron cookware to rust.

Maintenance

  • The most important part of maintaining cast iron cookware is 'seasoning' or 'curing'. Your food will never stick to the surface and the cast iron will not rust if it is properly seasoned. Besides, it becomes easy to clean as well.
  • Seasoning means filling the pores in the metal with grease, which is subsequently cooked in. This provides a smooth, nonstick surface on both the inside and outside. The best way to do this is to lightly oil the inside of a pan with neutral cooking oil while the pan is still hot and on the burner. Then, remove from the burner and lightly wipe the excess oil off the pan.
  • If the cast iron cookware is not seasoned properly or part of the seasoning wears off, it should be properly cleaned and re-seasoned.
  • It is best to clean while it is still hot using warm water and soap, and scraping when necessary. However, do not soak or leave soapy water in cast iron cookware. Rinse thoroughly and dry well with a dishcloth. To make sure the cookware is completely dry, place it on the heated burner of your stove for a minute or two.
  • Store with the lids off, especially in humid weather, because if covered, moisture can build up and cause the cookware to rust.
  • In any case, place a few paper towels inside a pan/skillet to make sure that any moisture will be absorbed. Dryness is of paramount importance.
  • If your food gets a metallic taste, or turns dark, it either means that your pan has not been well seasoned, or you are leaving food in it well after it is cooked. So, do not store food (particularly acidic food) in cast iron cookware, as the acid in the food will break down the seasoning.
  • If your old or new cast iron cookware displays light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and re-season.

Important: If too much oil or shortening is applied to a pan in the seasoning process, it will gum up when the pan is heated. In this case, the grease can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and re-seasoned.

Tania Penwell provides information on cast iron cookware and other kinds of cookware for A1 Market - the site for the savvy shopper.

Cast Iron Skillet Cooking Advantages

In our modern kitchen, it won't be hard for us to find a variety cookware made with the most technologically advance processes and materials. However, no matter how far engineers go to develop the perfect tools for the professional and home cook, they may never replace the cast iron skillet.

In this article, we will look at three things about cast iron, which cooks appreciate. It heats food evenly, it imparts iron in our diets and it is a real value. After a reading this article maybe you'll start cooking with a cast iron skillet because of its benefits.

One of the problems with using a regular pan is how some portions of food cook faster than other sections. Stainless steel or aluminum pans share hot and cold surface areas. One of the properties of cast iron is its ability to retain heat and distribute it evenly on its surface. That means when you cook with a cast iron skillet, your food will taste better because you won't be over cooking it in one area and under cooking it in another.

Iron is an important mineral in our diets. Our bodies use it to make red blood cells. It is in green leafy vegetables. But many of us don't get enough of it in our meals. When using a cast iron skillet, you are cooking some of that iron into the food. This is not to say you shouldn't also supplement your iron needs in other ways, but to say that cooking with a cast iron skillet may have some passive nutritional benefits.

Modern cookware is very attractive and desirable. Quality cookware makes cooking more enjoyable and easier. Quality is expensive, but if you are a good cook, then owning brand name top of the line cookware might be a good personal choice. However, the cast iron skillet performs as well as, if not better than many pans that are more expensive. Cast iron skillets are among the most inexpensive cookware you can buy. For all the benefits that it gives, it is a real bargain.

The cast iron skillet has been around longer than many of the cookware we see today. That's because cooks throughout the ages realize it can't be beat for the way it cooks food evenly and how inexpensive it is to own and use. If you don't already own and use a cast iron skillet, then now is the time you try it. Because when you finally do, you're going to wonder why you hadn't started sooner.

Copyright © 2008 by Wanda Lam

Click here for the best cast iron skillet and where to buy it... Or visit http://www.easylivingmall.com/kitchen/cast-iron-skillet-care-tips/ for cast iron skillet care tips.

Cast Iron Skillets - They're Back!

With all the latest gadgets on the market today, it is amazing that the cast iron skillet has survived the test of time. Nothing seems to last as long in the kitchen as that old iron skillet.

Cast Iron cookware is a heat conductor, which means it heats evenly and consistently, it is affordable and will last a lifetime or two! It is the old fashioned way to cook "fat free"

A cast iron skillet can go from stove to oven, and you don't need any special utensils to cook with it (unlike teflon style pans) they don't warp, and they clean up well.

All our grandmothers had cast iron skillets and stove top griddles. They were quite often passed down to the next generation. You simply cleaned them with soap and water, or a stiff brush and then "seasoned" them to prevent rusting etc.

How to season:

Seasoning is when you add a protective layer to your cast iron skillet, or cookware, to prevent rusting and to provide a non stick surface for cooking. Once seasons properly, a cast iron skillet will last for generations.

Seasoning is a three step process, you need to clean the skillet or pan and then apply a layer of animal fat or vegetable oil, and then heat the cookware to bond the fat to the metal.

If you have an older pan, then it has naturally become seasoned over time from years of cooking, and you simple have to clean with soap and water.

You could buy a new one, but why not check the local flea markets, second hand stores and the internet?.. These are great places to start, and cast iron skillets have become collectables, as they are a part of history and have stood the test of time.

Some people are actually making a business of buying and selling old cookware, such as the trusty cast iron skillets and griddles, and therefore are a good investment. You can't break them or wear them out, they are heavy and have been known to make a good weapon in a pinch!

http://www.my-pampered-kitchen.com/ironskillets.html find out more about cast iron skillets, and how to buy and sell them. Article and website by Diane Palmer

Cast Iron Skillet Central: "Must Haves for Any At-Home Chef"

With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for 'fit for a king' meals. Not being a professional Chef shouldn't stop you from being able to cook like one. But, you'll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.

Mixing Bowls

Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You'll be glad you didn't skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.

Pre-Seasoned Cookware

Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don't have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.

Specialty Measuring Spoons

If you've ever seen one of grandma's old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you're right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.

First out Pie Spatula

What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros - use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!

Kitchen Companion Guide

Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.

Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.

Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.

Eating Healthy? Get Out the Cast Iron Skillet

When I was a kid I think every family in the neighborhood had a cast iron skillet. The skillets were pretty much the same, but the meals that came from them were as diverse as the families. Our next door neighbors were from St. Paul, MN and they fixed Swedish Meatballs in their skillet.

My family came from German and English stock and our meals reflected this heritage. Often my mother fixed German Fries, sliced onions and potatoes fried to a crispy brown. When I try hard I can see the German Fries in the skillet and smell the delicious smell that permeated the house.

When German, Swedish and Europan immigrants came to America some brought their cast iron skillets with them. These skillets accompanied them on the Westward migration. Later, chuck wagon cooks used cast iron skillets, baking pans, and Dutch Ovens to fix meals.

A cast iron skillet seems dated when compared to today's electric appliances. But cast iron skillets are making a comback and for good reasons. Consider these features.

DURABILITY. Cast iron skillets have stood the test of time. They're so durable they've been passed down from mother, to daughter, to grandaughter.

USABILITY. You may use a cast iron skillet on your stove top, in the oven, over an open fire, on charcoal or gas grill. Better yet, today's cast iron skillets come with a non-stick coating.

VARIETY. A six-inch skillet is perfect for fixing a meal for one. The larger 10-inch skillet is just right for family meals. Grill pans - skillets with ridges on the bottom - are also available.

COST. You'll search far and wide before you find a better value. A six-inch skillet costs about $8 and a 10-inch skillet costs about $17,not bad for a lifetime investment. The cost of a grill pan varies, depending on whether the exterior has an enamel coating.

You'll need to re-season your skillet if you've had it for a long time. Lodge, the primary manufacturer of cast iron cookware, says you should wash the skillet in hot soapy water first. Dry the skillet and let it stand on the counter for a few hours.

Next, Lodge says to preheat your oven to 350 degrees. Coat the skillet with solid or liquid shortening. Place the skillet on a jelly roll pan to catch any drips. "Bake" the skillet in the oven for one hour. Turn the oven off and let the skillet cool completely before you open the door. Last, wipe off any residue with paper towels.

Never wash a skillet in soapy water or scour it after it's been re-seasoned. Instead, rinse the skillet under hot water and swish away food residue with a stiff brush. Make sure the skillet is dry before you put it away. You may also rub the skillet with salt to clean it. Rinse the salt off with hot water.

Over time a dark coating will develop on the bottom of your skillet. Don't worry, this is exactly what you want. In fact, some professional chefs think this coating gives food extra (and maybe secret) flavor. A well seasoned skillet needs only a coating of baking spray for shortening. Some recipes may not need shortening at all.

I have two skillets, a plain one and a griddle pan. What do I fix in them? A better question would be, "What don't I fix in them?" Marvelous food comes from these skillets: chunky applesauce flavored with cinnamon, stir-fried onions, peppers, mushrooms, and pea pods, fried brown rice with lots of veggies, chicken scallops with lemon sauce, lean hamburger patties, grilled asparagus with a hint of garlic, and more.

Cooking healthy? Forget those fancy, shmancy pans. Get out the cast iron skillet and fix healthy meals for yourself and your family.

Copyright 2005 by Harriet Hodgson. For more information on her work please go to http://www.harriethodgson.com.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine," in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with co-author Dr. Lois Krahn, is available from http://www.amazon.com

How to Properly Season Your Cast Iron Dutch Oven-Frying Pan or Skillet

So you have realized the benefits of cooking outdoors with cast iron pans, pots, skillets and Dutch ovens. Now that you have purchased your new cast iron utensil, you need to properly clean and “season” it.

Seasoning is basically saturating the cast iron metal with oil or grease. Seasoning helps burn off any of the impurities that may be in the metal. To start the seasoning process of your cast iron utensils, first you need to give a very through cleaning with very hot water and soap. Next coat the inside surfaces with a heavy coating of grease, oil, Crisco, etc. If you have a Dutch oven or a pot with a lid, make sure that is completely coated also.

Then place your coated cast iron utensil into an oven at about 300 degrees. Get the utensil hot and let the oils soak into the iron. Carefully smear the heated oil into all areas of metal so you do not miss any little crevasses or areas. The utensil can get a little smoky so you may want to keep the stove vent running. Let it season for a few hours.

After seasoning, you should not have to do it again unless the utensil is washed with soap, especially a de-greasing detergent. All that is needed to clean cast iron is hot water, maybe a little scouring to remove any stuck on food. Washing with soap will require seasoning again.

One thing to remember especially when you are done seasoning or cooking with your cast iron utensil is never, never immerse it in cold water or snow. Cooling cast iron too fast will cause warpage and buckling and make the utensil useless.

Now that your cast iron utensil is ready for cooking, enjoy the wonderful meals that can be created right at your campsite!!!

Nick Filonovich is the Co-Owner of Sandycreekoutdoors.com. They carry all of your outdoor needs from camping, fishing, hunting, outdoor living, etc. at discounted prices. Please visit the site for more articles that will help your outdoor pleasures! Don’t forget to sign up for their Newsletter that contains new articles about the outdoors. Sign up and check out our site at http://www.sandycreekoutdoors.com

How To Season Your Cast Iron Cookware

Cast iron has a porous surface. The seasoning process serves to fill and smooth the surface of the pan. It's true that the more you use and season a cast-iron, the more non-stick the surface becomes. Here is how you season a new or used cast-iron utensil:

1. If the pan is new, be sure any adhesive label is completely removed.

2. Wash, rinse and dry the utensil.

3. Grease the inside surface with Crisco or other solid shortening. A medium-light coating, as you would grease a cake pan, is sufficient.

4. Heat the oven to 350ºF, and position the oven rack in the top third of the oven.

5. Open your windows because there is going to be some smoke.

6. Rub a thin layer of shortening (like Crisco) or oil (bacon grease works great, too) all over the inner bottom and sides of the pan with a paper towel.

7. Place your pan upside down on the top oven rack with a rimmed baking sheet or a roasting pan underneath to catch the drippings.

8. Bake the pan this way for 1 hour. Then turn off the oven and allow it to cool with the pan inside.

When the pan is correctly seasoned, the cooking surface should be smooth and shiny. It helps if the first few things you cook with your newly seasoned pan involve oil, try frying or sautéing something.

To eliminate any concerns about using too much shortening, you can put the pan in the oven upside down. Put a cookie sheet or aluminum foil on the rack below to catch any drips.

A skillet or other utensil can be seasoned as often as necessary to maintain a good surface. Let's say you've just made tortillas and, after all that heat, the surface of your cast iron looks dry. Just season it again before you put it away.

Until the pan is very well seasoned, either by many uses or repeated seasonings, do not attempt to cook foods with a high acid content (tomatoes, for instance). The corrosive nature of high-acid foods will not react well to unseasoned cast-iron. Once a pan is well-seasoned, however, you can use it for just about anything. I do believe my mother could have fried plutonium in her big skillet.

Perhaps the most difficult thing for a particularly fastidious cook to do is refrain from using soap or detergent in the cleaning process. Seasoned cast-iron utensils may be cleaned very nicely with boiling water and a stiff-bristled brush. (I have a short-handled brush with stiff nylon bristles that I use only for cleaning my cast-iron skillets.) And often, say after making cornbread, I merely brush the skillet vigorously, wipe it with a damp sponge, and dry it with a paper towel. It is important to dry cast-iron utensils well after use; they will rust unless thoroughly dried. Cast-iron utensils will darken with use, turning from a steely gray, when new, to dark gray or black.

Over years of use, my cast-iron skillets have become old friends. Although I would never choose to replace them, if I had to (let's say an astute kitchen thief broke in and recognized my skillets for the treasures they are), I could buy new skillets, season them well, and have some new old friends.

Johnny Waymire has a great free resource site, http://kitchen-appliance-advisor.com containing practical and helpful information on how to purchase Kitchen Appliances that fit YOUR needs. Visit to find all the helps, brands and reviews to make your next purchase very informative.

How to Care for Your Cast Iron Skillet (includes recipes)

Some of the best meals I’ve ever eaten were made by my grandmothers in their cast iron skillets. Tender, flaky catfish; finger-lickin’ chicken; and mouth watering cornbread were the traditional scrumptious fare. Today, we have a new generation of cooks, and they are conjuring up all sorts of new and tempting recipes to cook in cast iron skillets that have either been handed down through generations, or picked up brand-spanking-new at the local Williams-Sonoma store. But before I share some of those unusual recipes with you, I would like to first educate you on how to care for your skillet.

First rule: Don’t ever wash your cast iron skillet! Doesn’t that just blow your mind? I was positive that my mother was slipping into early dementia when she told me that years ago. But I soon found out she knew what she was talking about, as always. Actually, you should wash your skillet the first time, but afterwards, put away the soap when it comes to cleaning your skillet. And never put it in the dishwasher.

If you have a used skillet that was handed down or picked up at a garage sale, you can clean the rust and crud off with a steel wool pad. Then wash it with mild soap and water, dry thoroughly, and prepare to season it as follows:

SEASONING YOUR SKILLET

What is seasoning? It’s a process that you go through to “break in” your skillet, giving it a smooth, non-stick surface. And the more you cook in it, the better it becomes seasoned. You cannot overuse a cast iron skillet.

The seasoning process is applicable for both new and used skillets that you are breaking in. Generously grease the insides with shortening, oil or bacon grease, and heat in the oven for a couple of hours at 300 degrees. Allow it to cool completely, then drain off any excess grease, wipe completely dry with a paper towel and store. This procedure may need to be repeated a few times until your skillet has been completely broken in. And from time to time, you may still need to repeat seasoning sessions to maintain a good surface; especially if you cook acidic foods, like tomatoes, in it.

CLEANING YOUR SKILLET

Seasoned cast iron skillets can be cleaned up nicely with boiling water and a stiff-bristled brush. Brush the skillet vigorously with the brush, rinse it out with clean water, and completely dry it to prevent rust spots. Some people reheat the skillet again on the stove to make sure it is thoroughly dried. Remember, no soap and no dishwasher.

Another bonus when using cast iron cookware, is that it can also enhance the iron content of food. Scrambling eggs or simmering spaghetti sauce in an iron skillet can double or triple the iron absorbed in a meal. To this day, many doctors still recommend that a person with an iron deficiency have their food cooked in a cast iron pot or skillet.

RECIPES THAT YOU NEVER THOUGHT OF COOKING IN A CAST IRON SKILLET

Okay, here are some of those recipes I promised that you can stir up in your nicely broken in cast iron skillet:

CAST IRON GERMAN POTATO SALAD

4 slices bacon

1 medium red onion, diced

1 pound red potatoes, precooked and cut in half

3 tbsp. white vinegar

Salt and pepper, to taste

Fry the slices of bacon in a cast iron skillet. When done, remove bacon with a slotted spoon and add onion to bacon drippings, cooking and stirring until onion is clear. Add potatoes and sear for 1 minute, cut side down, until brown and crisp. Remove from heat and pour the contents into a large mixing bowl, setting the skillet aside. Crumble the bacon and add to potatoes, along with the vinegar, salt and pepper, mixing thoroughly. Chill and serve.

MADIERA TUNA STEAKS

4 tuna steaks (3/4 to 1-inch thick)

1 cup orange juice

1/8 teaspoon celery salt

1/8 teaspoon onion salt

1/8 teaspoon white pepper

1/2 cup all-purpose flour

Salt to taste

Extra-virgin olive oil

4 tablespoons soy sauce

1/3 cup Madiera

1 cup heavy cream

1/2 tablespoon horseradish or to taste

Marinate the tuna steaks in the orange juice for 3 hours or overnight, in the refrigerator.

When ready to cook, combine celery salt, onion salt, white pepper, flour, and salt in a large bowl. Remove the tuna steaks from the orange juice and dip in the flour mixture, lightly coating both sides.

Heat the olive oil in a cast iron skillet on high and add the tuna, searing for one minute, before turning over and searing for another minute. Reduce heat to medium and cook for one extra minute, being careful not to overcook. Remove tuna steaks to a warming plate and reduce heat to medium-low.

Add soy sauce, Madiera, cream and horseradish to skillet and stirring until thoroughly heated. Remove from heat and pour sauce over tuna steaks. Serve immediately.

PINEAPPLE UPSIDE-DOWN CAKE

1 20 oz. can sliced pineapples in syrup

1/4 cup butter

2/3 cup packed brown sugar

10 maraschino cherries

1/4 cup chopped walnuts, pecans, or nut of your choice

1 16 oz. package pound cake mix

Drain the pineapple and reserve the syrup. In a 10” or 12” cast iron skillet, melt the butter over medium heat. Add the brown sugar to the butter and stir until dissolved, then remove from heat. Arrange the pineapple slices in the sugar mixture, placing a cherry in the center of each slice and sprinkling the chopped nuts in the remaining spaces. Prepare the cake mix according to the package directions, using the reserved pineapple syrup in place of milk. Pour the batter over the pineapple in the skillet and bake in a pre-heated oven at 350 degrees for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes, then loosen the edges and invert onto a serving plate.

CAST IRON SKILLET CARROT CAKE

1 3/4 cups flour

2/3 cup whole wheat flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. nutmeg

1/8 tsp. salt

3 tbsp. grapeseed oil

1 egg

3/4 cup brown sugar

2/3 cup buttermilk

1 1/2 cups grated carrots

1 cup raisins

In a large bowl, beat the egg, then add the sugar and buttermilk, stirring together thoroughly. Then add the two kinds of flour, baking soda, cinnamon, allspice, nutmeg and salt. Once these ingredients have been thoroughly blended, add grated carrots and raisins. Next, coat the insides of your cast iron skillet with the grapeseed oil and add cake mixture. Bake for approximately 40-45 minutes at 350 degrees, or until a toothpick comes out clean when inserted into the center. Cut into slices and serve warm.

BASURS ZALDA (GARLIC SOUP) OR MOSCOR ZALDA (DRUNKARD'S SOUP)
(I don’t know where this recipe originated from, but I have seen it on several sites and thought it was a hoot!)

2 tbsp. oil

3 eggs

3 cloves garlic, sliced thin

Parsley

Dry French bread, broken into small chunks

Water

Coat bottom of cast iron frying pan with oil. Add garlic and brown gently. Next add the chunks of French bread, stirring to thoroughly coat with oil. Add enough water to cover the bread, and add parsley. Simmer for about 15-20 minutes, then add the eggs, which can either be stirred in or poached.

This soup is good for sinusitis, colds and hangovers. However, be a good neighbor and stand down wind from people.

Bon appetite!

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Charlene Davis is an experienced and published writer specializing in business, retail, e-commerce, weddings, parenting, spirituality, and food. For more recipes and cooking articles, visit her Busy Moms Recipes blog at http://busymomsrecipes.blogspot.com or sign up for her free newsletter at http://www.busymomsrecipes.com

Cooking With a Cast Iron Skillet

Maybe it is because I am a guy or maybe it is because I barely spend time in the kitchen, but I just recently learned there is one item that my kitchen has been missing. A friend of mine just graduated from culinary school and she came over to show off her new found skills by preparing a nice dinner. Well, it didn't take her but a few minutes to realize I did not have a cast iron skillet. When she first mentioned it, I thought she was kidding. When I pictured I cast iron skillet the first thing to came to mind was some old Western movie. What did I need a cast iron skillet for? I have an expensive, ultra modern, Teflon coated set of pots and pans. Well, I got a lot of education in the benefits of cooking with a cast iron skillet that day. I won't bore anyone with all the details but I will sum it up.

Basically there are three things that make a cast iron skillet superior to your regular Teflon coated pan. The first is a natural non-stick surface. The more you use the skillet, the more non-stick it becomes. I've noticed that is exactly the opposite of the pans I have been cooking with. The second thing is that cast iron can get super hot. So if you have something that you want to sear or fry the cast iron skillet is the best choice. Third, a little bit of the iron leeches out into the food, which can be beneficial for people that don't have enough iron in their diet.

I've been cooking with my new cast iron skillet for a couple of weeks now and I think it is great. Eggs don't stick to it. It is perfect for cooking stews and even cornbread which I developed a liking for after a few years of living in the south. It may seem like something straight out of the 1800s, but if your kitchen does not have a cast iron skillet you are missing out.

If you want more information on cast iron skillets or want to purchase one you can visit http://cast-iron-skillets.com

Cast Iron Skillet Care

Some brand names in quality older and highly collectible cast iron skillets are Griswold and Wagner. Books have been written on both brands with information on types and sizes as well as what they are worth to collectors. You can still find these skillets at yard sales, flea markets and thrift stores where they can be purchased for a few dollars. These older skillets still offer many years of excellent service for cooking.

New and used cast iron skillets that have been cleaned need to seasoned. New skillets have to be seasoned before using them, used skillets that have been cleaned or scrubbed to the point where the smooth patina cooking surface has been removed also will have to under go the seasoning process. First, wash the skillet or pan in hot, soapy water; dry immediately. Using a cloth that has been soaked in cooking oil or melted solid shortening and wrung out, rub the entire surface of the cast iron, even the exterior and the lid. Heat upside down in a 350F oven for one hour. Turn oven off and leave the cast iron skillet in a safe place to cool. If the skillet has a heavy build up of burnt caked on grease on the bottom and sides you may have to remove it with oven cleaner and a good scraping and scrubbing before following the above procedure.

How do you clean cast iron after cooking in it? Use hot soapy water (though many experts avoid soap unless they'll be re-seasoning) and clean the pan by simply pouring boiling water over it and wiping it clean with a paper towel. Never use harsh detergents on cast iron. Dry at once.

When do you re-season your cast iron? When the skillet is rusty or the surface appears dull, not shiny, or when food has stuck to the bottom. Scour thoroughly with steel wool, then re-season as explained above. Store, uncovered, in a dry place.

For more information on cooking tips and food recipes please visit Cooking News

How Do I Treat A Cast Iron Skillet?

FACTORY NEW: Cast iron pans fresh from the factory usually are treated with a coating to prevent them from rusting before they sell. This coating is not good to eat and it may contain plastic or wax, so it's a good idea to go over your pan with steel wool before seasoning the pan or using it for the first time. After scouring it with steel wool, wash your skillet or pan in hot soapy water and then place over heat until dry. After you have cleaned and dried your new pan, condition it before using.

RUST: If your pan or skillet is presently rusty, clean off the rust with steel wool first. You can recondition virtually any cast iron skillet or pot, no matter how yucky it is when you find it. After you have scoured off the rust, wash it and dry it over heat. Then condition your pan.

TO CONDITION: If it is new, recently cleaned with steel wool, or otherwise not greasy, you need to "season" or "condition" it first before cooking. To do this, put it on a hot burner, add a couple of tablespoons of cooking oil. Allow to get hot, then to cool, then wipe the oil all over, then wipe off any excess oil.

TO CLEAN: There are different methods, but perhaps the best method is the one that never uses soap. Soap will strip the skillet of the oil, and it is supposed to have oil on it! Unlike other pans, a good cast iron piece will be black with residual oil. This prevents the pan from rusting and the metal from reacting with the food, and the oil also makes it work like a non-stick pan. So instead of soap, use salt to clean the pan. Coarse kosher salt is good for this purpose because it is the right coarseness and you can get a large box cheaply.

When you're done cooking, rinse out your pan, dump in a tablespoon or two of salt and scrub the pan just with salt and water combined in a thick, grainy paste. Rinse, then put the pan on the burner again and heat to dry the pan before putting it away (so it doesn't rust). The pan still has oil on it but it's clean, so next time you cook you can just begin cooking without having to condition the pan again.

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