Comments on: Caring For Your Cast Iron http://corduroyorange.com/?p=89 The only Food Blog written by Jesse Sharrard Sat, 11 Apr 2026 23:49:46 +0000 http://wordpress.org/?v=2.6 By: Dutch http://corduroyorange.com/?p=89#comment-52816 Dutch Wed, 03 Jun 2009 12:46:23 +0000 http://corduroyorange.com/?p=89#comment-52816 great post! thanks for the tips and idea share in caring cast iron. i learn more from it. thanks! we will come back often. great post! thanks for the tips and idea share in caring cast iron. i learn more from it. thanks! we will come back often.

]]> By: Cast Iron Dutch Oven http://corduroyorange.com/?p=89#comment-47088 Cast Iron Dutch Oven Thu, 18 Dec 2008 14:31:30 +0000 http://corduroyorange.com/?p=89#comment-47088 I live in New Orleans where the humidity is almost always high. Since a Dutch oven is a regular tool in my kitchen, where making a roux is an every other day task, I keep my <a href="http://www. kitchenappliancestoday.com" rel="nofollow">cast iron Dutch oven</a> wrapped in newspaper. My wife is big on recycling newspapers, and there are a stack of them handy whenever I finish drying my oven. I like to wrap my Dutch oven in the front page and arrange the paper so that a big picture of one of our local politicians in right on top! Also, you are exactly right about being careful of the temperature of the liquid poured into a hot Dutch oven. The ovens are tools that need careful handling if they are to serve your cooking needs for a long time. I live in New Orleans where the humidity is almost always high. Since a Dutch oven is a regular tool in my kitchen, where making a roux is an every other day task, I keep my cast iron Dutch oven wrapped in newspaper. My wife is big on recycling newspapers, and there are a stack of them handy whenever I finish drying my oven. I like to wrap my Dutch oven in the front page and arrange the paper so that a big picture of one of our local politicians in right on top! Also, you are exactly right about being careful of the temperature of the liquid poured into a hot Dutch oven. The ovens are tools that need careful handling if they are to serve your cooking needs for a long time.

]]> By: Corduroy Orange » Blog Archive » Updated Cast Iron Care Tips http://corduroyorange.com/?p=89#comment-39706 Corduroy Orange » Blog Archive » Updated Cast Iron Care Tips Sat, 21 Jun 2008 19:20:04 +0000 http://corduroyorange.com/?p=89#comment-39706 [...] —Meadow I’ve got basic tips on caring for and seasoning your cast iron posted here and they’re all still valid, though I have an updated and somewhat easier suggestion for seasoning your cast iron. [...] [...] —Meadow I’ve got basic tips on caring for and seasoning your cast iron posted here and they’re all still valid, though I have an updated and somewhat easier suggestion for seasoning your cast iron. [...]

]]> By: Corduroy Orange » Blog Archive » Cooking Without an Oven http://corduroyorange.com/?p=89#comment-539 Corduroy Orange » Blog Archive » Cooking Without an Oven Wed, 27 Dec 2006 21:26:30 +0000 http://corduroyorange.com/?p=89#comment-539 [...] Try having a salad with each meal for an easy vegetable. Additionally, you could boil or steam most any vegetable if you prefer them cooked. If you really want your vegetables roasted, you could roast them on the stovetop in a dutch oven. [...] [...] Try having a salad with each meal for an easy vegetable. Additionally, you could boil or steam most any vegetable if you prefer them cooked. If you really want your vegetables roasted, you could roast them on the stovetop in a dutch oven. [...]

]]> By: Corduroy Orange » Blog Archive » The Mother Sauces, Part I http://corduroyorange.com/?p=89#comment-474 Corduroy Orange » Blog Archive » The Mother Sauces, Part I Wed, 20 Dec 2006 20:36:55 +0000 http://corduroyorange.com/?p=89#comment-474 [...] If you’re from Louisiana, chances are making a roux is second nature to you; if not, the prospect might seem a little scary, but it shouldn’t. Fat and flour is all you need. The fat can be any of your choice: oil, butter, or lard. Mix with approximately an equal volume of flour, and stir constantly over mediumish heat with a wooden spoon in a pan that’s not made of aluminum (an aluminum pan will have a tendency to turn your roux grey). Many—myself included— prefer to use cast iron when possible. [...] [...] If you’re from Louisiana, chances are making a roux is second nature to you; if not, the prospect might seem a little scary, but it shouldn’t. Fat and flour is all you need. The fat can be any of your choice: oil, butter, or lard. Mix with approximately an equal volume of flour, and stir constantly over mediumish heat with a wooden spoon in a pan that’s not made of aluminum (an aluminum pan will have a tendency to turn your roux grey). Many—myself included— prefer to use cast iron when possible. [...]

]]> By: kari http://corduroyorange.com/?p=89#comment-342 kari Thu, 07 Dec 2006 01:51:37 +0000 http://corduroyorange.com/?p=89#comment-342 it's totally dirty hippie, but I love soy sauce and nutritional yeast on popcorn. we used to eat it that way when I was a wee tyke on our fold out couch as we watched space shuttles launch. And I'll testify to the cast iron survival skills - dad pulled 2 large skillets and the dutch oven out of the barn for me last year. He'd been carrying them around with him from my great grandfathers chicken farm in TN, and as far as I'm concerned they may have been associated with the original family homestead in the 1800s! thanks! it’s totally dirty hippie, but I love soy sauce and nutritional yeast on popcorn. we used to eat it that way when I was a wee tyke on our fold out couch as we watched space shuttles launch.

And I’ll testify to the cast iron survival skills - dad pulled 2 large skillets and the dutch oven out of the barn for me last year. He’d been carrying them around with him from my great grandfathers chicken farm in TN, and as far as I’m concerned they may have been associated with the original family homestead in the 1800s!

thanks!

]]> By: justin http://corduroyorange.com/?p=89#comment-319 justin Tue, 05 Dec 2006 02:18:36 +0000 http://corduroyorange.com/?p=89#comment-319 i've done hot sauce before too, specifically 'buffalo' brand hot sauce- it's thicker, about a watery ketchup consistency, so it doesn't soak in quite so much. also, a fresh sqeezed lime half is delicious, even if the last few kernel crumbs get soggy. did we know somebody who used chocolate sauce? i really don't feel like i'm making that up. i’ve done hot sauce before too, specifically ‘buffalo’ brand hot sauce- it’s thicker, about a watery ketchup consistency, so it doesn’t soak in quite so much. also, a fresh sqeezed lime half is delicious, even if the last few kernel crumbs get soggy. did we know somebody who used chocolate sauce? i really don’t feel like i’m making that up.

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