scrambled eggs in 8" cast iron skillet
Some people say that cast iron is too hard to clean. That is one of the beauties of cast iron--it is easy to clean. Several good cast iron skillets and pots will last three or more generations. I cooked scrambled eggs in this skillet (above) 24 hours before I took this picture. As you can see in the picture below, little egg is left in the pan. Yes, I even scrambled with a spoon. So, there was no flat edge to scrape the pan.
Cast iron has been in use for 2000 years, so this is not a new-to-the-last-century innovation. It is a proven type of cookware.
clean skillet
I took the spoon and flicked out what egg was left. The morsels were not even stuck on. Then, I used a cloth to flick out the rest of the morsels. How much easier can that be?
After I saw the picture on the laptop screen, I went back to see what was in the pan the--red stuff. There is nothing evident. ???
Besides being NOT harmful like aluminum cookware and Teflon, cast iron adds iron to your intake of food. So, cast iron has a positive benefit to your health. Don't be fooled, the new and improved Teflon is still harmful.
If cast iron does not need a full seasoning, I can just put a bit of oil in the skillet, heat it and trust it will be okay until I have time to fully season it. This one is due.
If you are buying used, buy what you can. Taiwanese cast iron is light, but better than no cast iron and much better than Teflon. No matter the brand or where it is made, the cast iron will be better than Teflon or aluminum. If you are buying new, buy Lodge but not from Walmart. Lodge is one of the brands that are MADE IN AMERICA, right in Tennessee, just north of me. Old Lodge is better than new lodge.
You may find a piece of cast iron marked on the bottom with Griswold or Erie. Buy it unless it is cracked. Some cast iron pieces are not marked. I will buy any cast iron at the right price. It goes straight to an antique shop sometimes. Right now, my gas grill is full of skillets!
Campers and Preppers are probably already familiar with the Lodge brand and with the use of cast iron. No, this is not back-packing cookware.
My mother had her grandmother's ( b. ca 1850) cast iron skillet. No one knows if it was handed down to her. When our house burned to the ground when I was four, the skillet cracked. My mother still owned the skillet when she died.
Your turn
Do you use cast iron? If you don't, why not? If you do, how long have you been using it? Tell me your experiences, good or bad.
Linda~
ReplyDeleteI am a big time cast iron fan...have used it all my life, have memories of my mom and grandma out in the back yard building up a hot fire to start the seasoning process for her skillets, to burn the stuff off the outside and insides too.
I have a small one used primarily for eggs and 2 big ones that I use for everything. I have a dutch oven too...it's my pride and joy.
I was always told about the iron from the skillets. I love the way they heat evenly. And I love the way they look.
I have not used anything with Teflon on it since the 70's, when the information about Teflon first came out, and I read a news story about someone who left a Teflon pan on the stove and it overheated and the fumes killed her birds.
Great post. Are you feeling better??
Bought a set from e-bay about 2 years ago, 4 pans, and a frying pan. I think they were 25 years old when I bought them, can't remember the brand, if I ever knew it.
ReplyDelete3 of the pans 5", 6" and 7" are in daily use, frying pan maybe 3 times weekly.
I've never washed them yet, just a rinse out and occasional wipe with a cloth.
Slight down-side is the weight, but i can live with that.
Garry has been collecting some caste iron (skillets and a dutch oven so far) at garage sales but he has to season them still. I use stainless steel in the meantime. I haven't used caste iron because they are so heavy and I'm not sure how one doesn't get food poisoning from not actually scouring them. I need to learn more.
ReplyDeleteWe've got lots of cast iron. We use our 8" skillet for everything from eggs to chops to small roasts. We have a griswold #9 dutch oven with the self basting lid, another dutch with the recessed style lid, and even a monster pan that's around 18" wide. Havent used that one yet, but when we spotted it for $20 at a sale, we couldnt leave it behind. :) Cast is wonderful to cook with once properly seasoned, and so easy to clean! My guy loves loves loves the stuff. I'm planning on grabbing him a griswold waffle maker for his birthday (saw it at a local antique shop a little while ago... Hope it's still there!)
ReplyDeleteAkannie,
ReplyDeleteI sue the gas grill, but the idea is the same. Of course, if the fire is too hot, the skillet will crack. Don't you love the way the little ones cook eggs. Since I heard about the Teflon killing bird, I have steered clear of the nasty cookware in favor of other non-toxic cookware.
Cumbrian,
It sounds like you got a good deal. The weight is only a small downside for me. I have larger skillets that have a handle and a small helper handle.
LindaM,
Stainless steel is a good choice. The surface of the pan is sealed during curing/seasoning, so there is no way to get food poisoning.
Rae,
You have a great assortment of cast iron. Griswold is just the tops and ancient! Good luck on getting the low-priced waffle iron; that price is a steal!
Akannie,
DeleteI meant...I "use" the gas grill, not "sue."
I love cast iron! I have a cast iron pan and a cast iron casserole. They are easy to clean, stovetop and oven safe, and versatile. Their longevity can't be beat.
ReplyDeletePamela,
ReplyDeleteWe need a cast iron-lovers club. I don't have a casserole, but I suppose an iron skillet could be used like a casserole since they can be used in the oven. If only my children would learn to love cast iron!
I love my cast iron cookware, I think the food has way more flavour :)
ReplyDelete