Cast Iron Revisited

Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.

  1. anrkst6973

    anrkst6973 Member

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    Bloody awesome Viking. Love the cooking area you've got.
     
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  2. IW17

    IW17 Member

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    Wow. That's pretty awesome.
     
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  3. Strigidae

    Strigidae Moderator Staff Member

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    Amazing outside cooking area!
     
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  4. Mountainmistwanderer

    Mountainmistwanderer Member

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    I'm seriously considering about switching over to strictly nothing but cast iron for cookware. Is this a bad move? I can't think of any scenarios for cooking on the stovetop where I might need something else but what do y'all think?
     
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  5. anrkst6973

    anrkst6973 Member

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    I use a LOT of cast iron ;).......but, I have and use hd stainless saucepans, stewboilers, even a sautée pan or 2. It's a lot quicker to heat, and cool. ( imagine that recipe that says sautée till soft then, remove from heat.) you take a cast iron pan off the fire or stove and it just keeps on cooking/sizzling...because it's cast iron. Whereas the ss will stop quickly or can even be halted by plopping it down on a wet cloth ( which would warp carbon steel or crack cast iron. :( ). Iron is great for 90% of cooking, but that other stuff has its place too. :). Just my humble .02 right?
     
  6. Mountainmistwanderer

    Mountainmistwanderer Member

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    Excellent info. Thank you.
     
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  7. Expat

    Expat Expat™ Knives Staff Member

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    The only non cast iron I have is a stainless steel pot for boiling pasta. And some glass casserole type things. That’s it.
     
  8. Mountainmistwanderer

    Mountainmistwanderer Member

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    I'm trying to get the wife to go this route. Getting tired of buying a new nonstick about once a year because once the surface gets a scratch it must go. Supposedly a bad thing when scratched. I say just ditch the chemical laden nonstick pans.
     
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  9. Lostviking

    Lostviking Member

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    I’m in the Cast/Stainless camp as well.

    There is a learning curve with cast iron. But it is well worth the effort.

    I find it satisfying to cook food on a pan that is older than I am.
     
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  10. anrkst6973

    anrkst6973 Member

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    I was in the same boat, but knowing my girls would never accept the seasoning/handling/maintaince of carbon steel or cast iron (but they eat my cooking like ravenous wolves!! :D ) I got them a full set of Cuisinart tri-clad stainless steel skillets. Expensive initially but, no coating, no replacement, indestructible, and they can be attacked by steel wool to keep them clean and shiny.
     
  11. C99c

    C99c Member

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    I cook everything using a cast iron skillet or a baking sheet, although honeslty I don't have a wide range of dishes I regularly make.

    We still have one very small SS skillet that my wife uses occasionally. I'm going to throw it away soon and replace it with a small carbon steel skillet from Lodge.
     
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  12. Mountainmistwanderer

    Mountainmistwanderer Member

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    I do use the few cast irons I do have plus we have a couple of SS pans but I want to phase out the nonstick stuff.
     
  13. Mountainmistwanderer

    Mountainmistwanderer Member

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    Don't know if I posted this already but here is a great pizza recipe. It does work great. I do have a large thick stone for the oven but we prefer the cast iron method.
     
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  14. Strigidae

    Strigidae Moderator Staff Member

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    Never thought of using a cast iron for that! Brilliant!
     
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  15. Mountainmistwanderer

    Mountainmistwanderer Member

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    Works great and trust me...follow his small details
     
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  16. Lostviking

    Lostviking Member

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  17. Expat

    Expat Expat™ Knives Staff Member

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    it’s literally the ONLY thing to use to heat up leftover pizza. You’ll never microwave it again.
     
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  18. olderguy

    olderguy Member

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    I use a cast iron microwave from the 40's :rolleyes:
     
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  19. Lostviking

    Lostviking Member

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  20. OKcherokee

    OKcherokee Member

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    Haha, sad but we have one of those and have never used it.
     

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