SusieQ
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Post by SusieQ on Mar 21, 2014 20:26:10 GMT -8
8DYou can still wash a well seasoned cast iron pan by hand with mild soap, water and a cloth if it needs it. Just don't scrub it with anything abrasive and make sure you dry it immediately. It's kind of like not scrubbing a Teflon pan. And don't do anything to make it rust, like tossing it in a wet sink a leaving it. Then you coat the inside lightly with lard or oil before putting it away. It's not like you're going to leave stuck on food in it for the next time. smh, Oh, and they make disposable liners for the cast iron dutch ovens. I must be old.
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Post by bigbill on Mar 21, 2014 20:27:05 GMT -8
Cowcharge Remember back when you learned in school how bacteria died around 165 degrees F so once you wipe it out and heat it to 350 degrees where most things are fried how dirty is it. Trust me it is way cleaner than the hands you eat that sandwich with. And I bet your dog even gives you kisses now and then, wonder what else he has been licking and you are still alive.
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SusieQ
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Post by SusieQ on Mar 21, 2014 20:31:37 GMT -8
My granny and mom would save the lard and reuse it. Bacon grease, too. And my mom was an RN and very anti germ, anti-spoiled food. But, I never could bring my self to do that. And I don't use lard but I don't reuse my oil, either.
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cowcharge
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Post by cowcharge on Mar 27, 2014 9:49:26 GMT -8
Cowcharge Remember back when you learned in school how bacteria died around 165 degrees F so once you wipe it out and heat it to 350 degrees where most things are fried how dirty is it. Trust me it is way cleaner than the hands you eat that sandwich with. And I bet your dog even gives you kisses now and then, wonder what else he has been licking and you are still alive. LOL eating dead, well-done bacteria embedded mixed with years-old lard isn't any more appetizing to me than eating live bacteria. And my hands don't have forty years' worth stuck to them (since I take a bath every Saturday whether I need one or not, no more than a week's worth are on my hands at any one time). As for the dog, kisses come with the territory and are an acceptable risk, given the rewards of having a dog (much like with a woman). I don't let her lick my mouth out anyway. What reward is there in cooking with a dirty pan?
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Post by bigbill on Mar 27, 2014 11:28:09 GMT -8
AS for the reward of cooking with a seasoned pan, if you have to ask there is no way to explain it to you. As far as bacteria goes there is more on your toothbrush than in a cast iron pan.
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cowcharge
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Post by cowcharge on Mar 27, 2014 13:05:41 GMT -8
The only benefit I've heard of is its non-stick properties. Lots of ways to do that. What else is there?
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Post by universalexports on Mar 27, 2014 15:07:43 GMT -8
you actually get Iron in your system from using it, proven fact, and the taste is just beyond words.
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Ten
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Post by Ten on Mar 27, 2014 16:24:39 GMT -8
Did I hear something about "non-stick" in this conversation?? I have NEVER seen that happen....must mean I really don't know how to do it...
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pathfinder3081
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Post by pathfinder3081 on Mar 27, 2014 17:19:04 GMT -8
Whatever you guys say.. But I keep my stuff clean a squared away.. It's not rocket science, but I tell ya its fun and tasty. The are a few ways to do the same thing I suppose. I just find it interesting.. This was fun starter.. Bacon, Onion, Mushrooms, Bell Pepper, Red Spuds & Cheese... Serve that up with a grilled Steak. Mmmm
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SusieQ
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Post by SusieQ on Mar 27, 2014 17:51:55 GMT -8
Another benefit of using cast iron is that heats quickly and evenly. The biggest downside for me is the weight. Too heavy to lug around.
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Post by universalexports on Mar 27, 2014 17:52:56 GMT -8
Did I hear something about "non-stick" in this conversation?? I have NEVER seen that happen....must mean I really don't know how to do it... Yeah, with a good seasoning job it will be non-stick, lots of videos on youtube showing it at work.
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pirateslife
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Post by pirateslife on Mar 27, 2014 17:55:03 GMT -8
>:DAnyone washes my cornbread skillet will get whacked with my cornbread skillet
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Post by bigbill on Mar 27, 2014 18:08:27 GMT -8
Another benefit of using cast iron is that heats quickly and evenly. The biggest downside for me is the weight. Too heavy to lug around. An old boy that lived on the farm next to ours said the only downside to a cast iron skillet was when he would come home drunk and his wife hit him over the head with it.
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gary350
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Post by gary350 on Nov 8, 2015 18:55:55 GMT -8
I have cooked with cast iron all my life. My mother and grandmother both cooked with cast iron.
The best way to clean a good cast iron skillet, pot or Dutch oven is, rinse with water then wipe it out with a paper towel. Never use soap or chemicals.
If you need to clean cast iron that was not taken care of pack it in charcoal or a wood fire then let it burn until everything burns off.
Best way to season a cast iron cook several slices of bacon in it. Wipe the cast iron inside and out with bacon grease then bake it in the oven at 400 degrees for an hour. Real animal fat is many times better than liquid cooking oil.
Nothing better than a properly seasoned NO STICK skillet, pot, pan, Dutch oven.
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