Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.
Bloody awesome Viking. Love the cooking area you've got.
Wow. That's pretty awesome.
Amazing outside cooking area!
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?
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?
Excellent info. Thank you.
The only non cast iron I have is a stainless steel pot for boiling pasta. And some glass casserole type things. That’s it.
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.
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.
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!! ) 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.
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.
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.
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.
Never thought of using a cast iron for that! Brilliant!
Works great and trust me...follow his small details
it’s literally the ONLY thing to use to heat up leftover pizza. You’ll never microwave it again.
I use a cast iron microwave from the 40's
Lodge makes a nice Pizza/Baking Pan We use it at 500F-550F with great results.
It preheats for close to an hour, before we toss the pizza on it.
Haha, sad but we have one of those and have never used it.