Comments on: Using Cast Iron

By: Doyle

Doyle — Wed, 17 Jun 2009 23:37:20 +0000

As a vegetarian, cast iron cookware really does it right for me. My wife and I cook a big batch of veggies in a very old and wonderfully seasoned dutch oven. We then use a 10 inch cast iron skillet to make quesadillas with corn tortillas, soy cheese and the veggies. It is one of my favorite dishes. The clean up is my job and it is a snap with cast iron. We have non stick that stuck and is now languishing in the pantry.

By: meadow

meadow — Sat, 21 Jun 2008 02:35:13 +0000

Lots of talk about “properly seasoned” and “good care”. How would one do those things with cast iron, exactly?

By: Andi

Andi — Thu, 31 May 2007 14:30:03 +0000

Ok, I realize this is a really delayed comment but unfortunately, I don’t read blogs the way they were intended, daily. I sit down and read a months worth in 1 sitting. So to throw my $.02 in the ring re: birds and teflon….

Birds breathe everything twice as long as mammals. Thus they are affected by fumes more. And I’ve burnt non-stick pans to know that it smells like a bunch of chemicals (although I’ve never burnt cast iron to know what that smells like). Birds really do die if exposed to the fumes of burning teflon but they have air sacs that mammals don’t have thus making their respiration completely different.

By: CL

CL — Fri, 18 May 2007 14:59:38 +0000

One advantage not previously mentioned for cast iron pans is that some of the iron flakes off into your food and adds to the iron content of the diet. This is especially useful for those of us who sometimes have anemia. I’ve been told that the source of the iron doesn’t matter and that it is all equally good for us.

My experience is that my old antique (cheap at yard sales) cast iron pans are heavier and work better than the new ones. One great discovery was how well my antique cast iron grill pan works. It is a great mid-winter substitute for grilling outdoors.

A well seasoned cast iron pan is non-stick and as far as I’m concerned is one of the most essential pieces of kitchen equipment. They are definitely worth the investment.

By: Xerxes1729

Xerxes1729 — Wed, 16 May 2007 02:59:04 +0000

Cast iron will also dissolve into acidic liquids (tomatoes, vinegar, wine, etc.) and will impart strange colors and flavors to long-simmered dishes. I like cast iron for frying, searing and broiling, but I use stainless steel for braising and simmering.

By: kari

kari — Wed, 16 May 2007 02:05:00 +0000

justin - I hadn’t heard any of that stuff at all. my motto in these internets ages is to get all the information I can and then make a decision. I think that your cast iron lobby theory is probably about right on, so I’ll stick to my caphelon (because if it’s wrong, I don’t want to be right) and my cast iron.

By: Chuck

Chuck — Wed, 16 May 2007 00:28:58 +0000

Thank you all for the help / justifications I’ll be making an investment soon, I hope!

By: Sam

Sam — Tue, 15 May 2007 18:07:06 +0000

I just saw some nice cast iron skillets at a yard sale this weekend. They were $cheap and its not the first time I’ve seen (or uncommon to see) cast iron cookware for sale like that, after all, they last a lifetime at least.

I’m sure they could be scrubbed and seasoned and be fantastic without splurging.

That’s my thought, anyway.

By: Troy

Troy — Tue, 15 May 2007 12:11:41 +0000

Justification for the use of cast iron would include that quality cast iron will last a lifetime, but non-stick skillets (especially the cheap ones) will wear out over a few years. Look at it as a one-time investment and as long as you care for them properly, you will never need to replace them. This is good fiscal advice as well as environmental, as it saves you money over the long haul, and saves the environment because you don’t have to keep buying new things and throwing the old ones away to the landfill.

By: Olive

Olive — Tue, 15 May 2007 08:19:46 +0000

My understanding is that birds can also die from the fumes from hot oil. ( http://www.forthebirdsdvm.com/birdcare.htm for example, and of course http://en.wikipedia.org/wiki/Teflon has some words to say) So, while I don’t want Teflon flakes in my food because that’s sort of nasty, I would, say, eat a chunk of Teflon on a dare if money were involved.

I only use my non-stick for a handful of things, like pancakes, and the reason is generally that my cast iron pan is to heavy for me to lift with one hand. I like a pan I can fearlessly gouge with a metal spatula.