HellToupee
Footballguy
Cast Iron Skillet fans unite. Lots of good info .
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Hi HT,I would recommend the Logic line from Lodge https://secure.lodgemfg.com/storefront/prod...1404&menu=logicI'm in the process of buying new cookware and I'm thinking about adding a 12inch cast iron.Never had one but always wanted to pick one up. How much use does it get in your kitchen?
My dad gave me one for Christmas last year that belonged to his family and has to be pretty old. Very cool.Hi HT,I would recommend the Logic line from Lodge https://secure.lodgemfg.com/storefront/prod...1404&menu=logicI'm in the process of buying new cookware and I'm thinking about adding a 12inch cast iron.Never had one but always wanted to pick one up. How much use does it get in your kitchen?
The Logic line is pre seasoned so you don't have to do any of the normal prep and seasoning. Big plus. The 12" will get a ton of use.
It's heavy but that's really the only drawback.
It's inexpensive and you should be able to pass it on to your kids because it'll last for a long time. Good stuff.
J
hey, whatever floats your boat...wipe it using a rag and a pair of thongs...
interesting, need to look into this.I did have a cast iron flat thing for pancakes and stuff, needless to say, it was rusty after the first time I used it.Burgers, esp. , taste way better in a cast iron skillet.
Lots of thngs like gumbos and what not - eggs even taste better in them Basically, anything with meat in it tastes better in the cast iron.
Cleaning - the way *I* clean mine is that I simply wipe it out, rinse it off, and let it dry by heating it on the stove. If it is really soiled, or something burnt onto it, I'll heat it with water and a drop (no more) of dish liquid in it, wipe it using a rag and a pair of thongs, and then (using a potholder) dump the dirty soap water in the sink, rinse it well, return it to the heated stove and wait for the water to evaporate off it. Remove it from the heat, let it cool overnight or for a few hours, put away.
What you must remember in cleaning cast ioron skillets is that standing water plus iron = rust. Rust does not taste good.
hey, whatever floats your boat...wipe it using a rag and a pair of thongs...
That is more likely b/c you didn't season it before using it the first time rather than washing it and not drying it.Just a guess.interesting, need to look into this.I did have a cast iron flat thing for pancakes and stuff, needless to say, it was rusty after the first time I used it.Burgers, esp. , taste way better in a cast iron skillet.
Lots of thngs like gumbos and what not - eggs even taste better in them Basically, anything with meat in it tastes better in the cast iron.
Cleaning - the way *I* clean mine is that I simply wipe it out, rinse it off, and let it dry by heating it on the stove. If it is really soiled, or something burnt onto it, I'll heat it with water and a drop (no more) of dish liquid in it, wipe it using a rag and a pair of thongs, and then (using a potholder) dump the dirty soap water in the sink, rinse it well, return it to the heated stove and wait for the water to evaporate off it. Remove it from the heat, let it cool overnight or for a few hours, put away.
What you must remember in cleaning cast ioron skillets is that standing water plus iron = rust. Rust does not taste good.
Mine's so seasoned that could soak that thing overnight in a sink full of soapy water and it won't even come close to breaking down it's barrier...That is more likely b/c you didn't season it before using it the first time rather than washing it and not drying it.Just a guess.interesting, need to look into this.I did have a cast iron flat thing for pancakes and stuff, needless to say, it was rusty after the first time I used it.Burgers, esp. , taste way better in a cast iron skillet.
Lots of thngs like gumbos and what not - eggs even taste better in them Basically, anything with meat in it tastes better in the cast iron.
Cleaning - the way *I* clean mine is that I simply wipe it out, rinse it off, and let it dry by heating it on the stove. If it is really soiled, or something burnt onto it, I'll heat it with water and a drop (no more) of dish liquid in it, wipe it using a rag and a pair of thongs, and then (using a potholder) dump the dirty soap water in the sink, rinse it well, return it to the heated stove and wait for the water to evaporate off it. Remove it from the heat, let it cool overnight or for a few hours, put away.
What you must remember in cleaning cast ioron skillets is that standing water plus iron = rust. Rust does not taste good.
MmmmmmYup - not even a deep fryer makes fried chicken as well as an expert with a cast iron skillet. The secret is corn bread and NOT white flour for the breading.Nothing beats Southern Fried Chicken in a cast iron skillet...
See KGB? Listen to TDoss - he's a good ole southern boy cook, IIRC.Mine's so seasoned that could soak that thing overnight in a sink full of soapy water and it won't even come close to breaking down it's barrier...That is more likely b/c you didn't season it before using it the first time rather than washing it and not drying it.Just a guess.interesting, need to look into this.I did have a cast iron flat thing for pancakes and stuff, needless to say, it was rusty after the first time I used it.Burgers, esp. , taste way better in a cast iron skillet.
Lots of thngs like gumbos and what not - eggs even taste better in them Basically, anything with meat in it tastes better in the cast iron.
Cleaning - the way *I* clean mine is that I simply wipe it out, rinse it off, and let it dry by heating it on the stove. If it is really soiled, or something burnt onto it, I'll heat it with water and a drop (no more) of dish liquid in it, wipe it using a rag and a pair of thongs, and then (using a potholder) dump the dirty soap water in the sink, rinse it well, return it to the heated stove and wait for the water to evaporate off it. Remove it from the heat, let it cool overnight or for a few hours, put away.
What you must remember in cleaning cast ioron skillets is that standing water plus iron = rust. Rust does not taste good.
No secret at all - I usually oil mine with corn oil, preheat it in the oven, then pour the batter into the hot oiled skillet before baking it until done. I use the Dinosaur Bar-B-Que recipe for their honey cornbread. Yummy.Any secret to cornbread in a C-I-S? I intend to make some ham/bean soup or some brunswick stew and want to try my first batch of cornbread in the cast iron skillet.![]()
I totally disagree with the corn meal vs. flour thing here. Southern Fried Chicken is made with white flour....at least in my part of the South.But yes: Cast Iron is the best. Especially if you fry with propane...only way to get the oil hot enough IMHO. (Like a generator...please remember to use outside!)MmmmmmYup - not even a deep fryer makes fried chicken as well as an expert with a cast iron skillet. The secret is corn bread and NOT white flour for the breading.Nothing beats Southern Fried Chicken in a cast iron skillet...
In a cast iron skillet or deep fried? I find fried chicken kind of tricky with flour in a cast iron skillet and corn meal (tyhus the breading itself) stays on better if made with corn meal.Just my opinion.I totally disagree with the corn meal vs. flour thing here. Southern Fried Chicken is made with white flour....at least in my part of the South.MmmmmmYup - not even a deep fryer makes fried chicken as well as an expert with a cast iron skillet. The secret is corn bread and NOT white flour for the breading.Nothing beats Southern Fried Chicken in a cast iron skillet...
P.S. - note that I said "fried chicken" - even though I was responsding to "southern" fried chickenIn a cast iron skillet or deep fried? I find fried chicken kind of tricky with flour in a cast iron skillet and corn meal (tyhus the breading itself) stays on better if made with corn meal.Just my opinion.I totally disagree with the corn meal vs. flour thing here. Southern Fried Chicken is made with white flour....at least in my part of the South.MmmmmmYup - not even a deep fryer makes fried chicken as well as an expert with a cast iron skillet. The secret is corn bread and NOT white flour for the breading.Nothing beats Southern Fried Chicken in a cast iron skillet...
Hi Bakes,Glad that worked out for you. I set my smoke alarm off twice with that the other day.One of the best steaks I've had in recent memory was inspired by a previous thread on this board - sear it as hot as possible in a skillet, let it rest for an hour, then finish it in the skillet in a low oven. Used a basic dry rub. Insane.![]()
Listen to the man. He knows of what he speaks. That's why I preheat the oiled pan before adding the batter. My kids fight over the crunchy bits....And cornbread simply is crap unless cooked in castiron. The metal & oil tend to fry the bottoms of the bread....yummy yum yum.
I'll second that as well. I've bought most of mine at either Snow's Hardware in Orleans, MA or Eureka Tent & Camping (Johnson Outdoor) in Binghamton NY. Better prices than anywhere, even Wal-Mart.Joe also suggested getting the preseasoned skillets...this too I disagree with only because of how easy it is to season your own. Most hardware stores have good ones at good prices for some wierd reason.
In cast iron of course. I must admit I've never actually tried the cornmeal thing, but a cousin of mine used to crush Corn Flakes into her flour and made some pretty amazing chicken.In a cast iron skillet or deep fried? I find fried chicken kind of tricky with flour in a cast iron skillet and corn meal (tyhus the breading itself) stays on better if made with corn meal.
Just my opinion.
I'm still pissed you would use cornmeal.P.S. - note that I said "fried chicken" - even though I was responsding to "southern" fried chicken
good info here. hell I didnt even know what seasoning was. I think I'll do it myself next time...See KGB? Listen to TDoss - he's a good ole southern boy cook, IIRC.Mine's so seasoned that could soak that thing overnight in a sink full of soapy water and it won't even come close to breaking down it's barrier...That is more likely b/c you didn't season it before using it the first time rather than washing it and not drying it.Just a guess.interesting, need to look into this.I did have a cast iron flat thing for pancakes and stuff, needless to say, it was rusty after the first time I used it.Burgers, esp. , taste way better in a cast iron skillet.
Lots of thngs like gumbos and what not - eggs even taste better in them Basically, anything with meat in it tastes better in the cast iron.
Cleaning - the way *I* clean mine is that I simply wipe it out, rinse it off, and let it dry by heating it on the stove. If it is really soiled, or something burnt onto it, I'll heat it with water and a drop (no more) of dish liquid in it, wipe it using a rag and a pair of thongs, and then (using a potholder) dump the dirty soap water in the sink, rinse it well, return it to the heated stove and wait for the water to evaporate off it. Remove it from the heat, let it cool overnight or for a few hours, put away.
What you must remember in cleaning cast ioron skillets is that standing water plus iron = rust. Rust does not taste good.
We do the buttermilk. Makes it better. JIn cast iron of course. I must admit I've never actually tried the cornmeal thing, but a cousin of mine used to crush Corn Flakes into her flour and made some pretty amazing chicken.In a cast iron skillet or deep fried? I find fried chicken kind of tricky with flour in a cast iron skillet and corn meal (tyhus the breading itself) stays on better if made with corn meal.
Just my opinion.
One way to combat the flour not sticking issue is to "marinate" your chicken in an ice water bath before cooking. A lot of southern chefs also go the buttermilk route which also helps the flour stick.
Hey Joe!Yeah it did - couldn't remember who posted that, but just outstanding - great flavor and texture when it's cooked that way.Hi Bakes,Glad that worked out for you. I set my smoke alarm off twice with that the other day.One of the best steaks I've had in recent memory was inspired by a previous thread on this board - sear it as hot as possible in a skillet, let it rest for an hour, then finish it in the skillet in a low oven. Used a basic dry rub. Insane.![]()
It is good though.
I wound up going with the square griddle for the steaks https://secure.lodgemfg.com/storefront/prod...&idProduct=3986 and it was perfect. Easily got 3 big NY Strips on it without crowding.![]()
J
I think the biggest trick is being able to get the oil hot enough and maintain that heat during cooking. The only way to do that (unless you have better stoves than any restaurant i've ever worked at) is to cook it outside with a propane cooker. Plus, the roar of the fire & gas sounds cool. And you don't mess up your kitchen.Thats it. Southern Food Festival at the McStaggers tomorrow.We do the buttermilk. Makes it better.
J
Hi Bakes,Yeah I looked at several different models but the problem for me was crowding. Plus I was worried about steaming the meat with the higher sides. The square griddle worked perfectly.Hey Joe!Yeah it did - couldn't remember who posted that, but just outstanding - great flavor and texture when it's cooked that way.Hi Bakes,Glad that worked out for you. I set my smoke alarm off twice with that the other day.One of the best steaks I've had in recent memory was inspired by a previous thread on this board - sear it as hot as possible in a skillet, let it rest for an hour, then finish it in the skillet in a low oven. Used a basic dry rub. Insane.![]()
It is good though.
I wound up going with the square griddle for the steaks https://secure.lodgemfg.com/storefront/prod...&idProduct=3986 and it was perfect. Easily got 3 big NY Strips on it without crowding.![]()
J
I need to get one of those square griddles - I have a big rectangular one that covers two burners on the stove or half the gas grill, but the 12" square size seems pretty much ideal for cooking a few steaks on one burner than a 12" round skillet. Less crowding. Cool!
Hey tipsey,Would you share the recipie with the FBG brethren?I think the biggest trick is being able to get the oil hot enough and maintain that heat during cooking. The only way to do that (unless you have better stoves than any restaurant i've ever worked at) is to cook it outside with a propane cooker. Plus, the roar of the fire & gas sounds cool. And you don't mess up your kitchen.Thats it. Southern Food Festival at the McStaggers tomorrow.We do the buttermilk. Makes it better.
J
Fried Chicken
Corn Bread
Collard Greens
White Beans & Rice
Mash Po
and Sweet Tea. I make the best freaking sweat tea on the planet. It's grandmas recipie (so is the chicken & corn bread).
Can't ruin one...just scrub it clean...use steel wool and comet to take out the rust...and start all over...reseason as already detailed earlier and you'll be good to go...This is a great thread. Not only did I ruin my one attempted meal, I also ruined the CIS with my multiple attempts to (incorrectly) clean it.
I'm still pissed you would use cornmeal.P.S. - note that I said "fried chicken" - even though I was responsding to "southern" fried chicken![]()
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And, tipsy, if you are EVER out here in Denver, get in touch with me.Some white boys from Jacksonville florida opened the best southern food place west of the Mississippi out here in Colorado called "Tom's home cookin'" - sweet tea like you wouldn't believe existed outside the south, and catfish is their speciality.Hey tipsey,Would you share the recipie with the FBG brethren?I think the biggest trick is being able to get the oil hot enough and maintain that heat during cooking. The only way to do that (unless you have better stoves than any restaurant i've ever worked at) is to cook it outside with a propane cooker. Plus, the roar of the fire & gas sounds cool. And you don't mess up your kitchen.Thats it. Southern Food Festival at the McStaggers tomorrow.We do the buttermilk. Makes it better.
J
Fried Chicken
Corn Bread
Collard Greens
White Beans & Rice
Mash Po
and Sweet Tea. I make the best freaking sweat tea on the planet. It's grandmas recipie (so is the chicken & corn bread).
J
Hey Joe!Hmm... I'm liking that idea, not only for the intense heat generated by the chimney but also for the side dishes. After searing over the chimney, dump the coals in the Weber, throw on the wok (or veggie pan, whatever) and grill up some onions, peppers, etc. while the steak finishes. If you do the long method, wrap some big old Russets in foil and throw them in the coals for a while as well.Hi Bakes,
Yeah I looked at several different models but the problem for me was crowding. Plus I was worried about steaming the meat with the higher sides. The square griddle worked perfectly.
I think next time I'm going to do the thing outside over the charcoal chimney for searing and then bringing it in to the oven. I really do think it's better than the grill. (never thought I'd say that)
J
I like the way you think.JHmm... I'm liking that idea, not only for the intense heat generated by the chimney but also for the side dishes. After searing over the chimney, dump the coals in the Weber, throw on the wok (or veggie pan, whatever) and grill up some onions, peppers, etc. while the steak finishes. If you do the long method, wrap some big old Russets in foil and throw them in the coals for a while as well.
When you learn how to spell my name.Hey tipsey,
Would you share the recipie with the FBG brethren?
J
I doubt I'll be in Denver again in the near future, but you never know. I demand to eat at this place if I do.And you must come into Dantes if you make it to town. I would diet before you come down! Thats if we don't all kill each other before then....we have been busier than ever and with the bare minimum of staff. Everyone is working doubles and the customers are unrelenting. Its been quite stressful...to the point that one of the owners took about 6 of the staff to Florida for our 2 days off this week. Hopefully with the students coming back now, we will be able to hire up a little.And, tipsy, if you are EVER out here in Denver, get in touch with me.
Some white boys from Jacksonville florida opened the best southern food place west of the Mississippi out here in Colorado called "Tom's home cookin'" - sweet tea like you wouldn't believe existed outside the south, and catfish is their speciality.
(p.s. - you may ask how I know it is the best? ex-g.f. is a Nothe Cacky lacky native who livced the vast bulk of her life east of the mississippi and south of the Mason Dixon. She confirmed what I suspected about that place - and she's the one who pointed out the sweet tea thing to me)
BTW, I may be in New Orleans for a wedding in mid-Feb - is Dante's re-opened/still open? You back at work?