Cast Iron Revisited

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

  1. TerryD

    TerryD Member

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    They will take longer to warm up and the center will be hotter than the perimeter.

    Put it on and let it heat up till the handle is hot, then start cooking. If the handle isn't hot, the pan isn't warmed evenly.

    I've even warmed my bigger pans in the oven first to get them up pretty evenly, but you'll still want to pay attention and rotate the food in the pan as it cooks too get the best, most even cook.

    They do work well frying in fat (fried chicken style) as the oil helps even out those temperatures.
     
  2. KMCMICHAEL

    KMCMICHAEL Member

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    Thanks, I regularly substitute bacon grease for olive oil in most recipes.
    Chicken Marsala will likely be my first thing as my kids like it and are due for a visit. I had planned to cook the chicken on the outside edge of he pan and the sauce part will be irrelevant. I have cooked for them before using two pans but this will be easier.
     
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  3. Fatt_tony

    Fatt_tony Member

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    I heard someone say that if you move your pan around over the burner every so often it will help keep the whole thing hot. I don’t have anything bigger than a 12” so I have no experience.
     
  4. OKcherokee

    OKcherokee Member

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  5. Andy the Aussie

    Andy the Aussie Moderator of the Century Staff Member

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    Just did some scrambled eggs with diced bacon in my cast iron skillet that normally lives in my camping gear and which Mrs Andy can't comprehend is less sticky than her fancy coated stuff that I really dislike... :D
     
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  6. Wisdom

    Wisdom Member

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    We're cooking daily on a cast iron skillet my grandparents bought in 1931. When my grandfather gave it to me, an egg would easily slide out of it with a drop of oil. You could see your reflection perfectly. Years of my wife scrubbing it in soapy water has taken away the non-stick finish, but after many discussions on the subject shes coming around. The finish is starting to rebuild. We've accumulated a dozen or more pans, dutch ovens, and several cornbread pans. Fish, peppers, and corn stick pans, along with some old muffin pans. Mostly Lodge, with two Wagners, at least one Griswold, and several Martins. Im wanting a Field Co. to add to the collection. Anyone using any of their stuff?
     
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  7. Kylemeister

    Kylemeister Member

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    I've got two of the Field skillets. I like them better than my Lodge, even after taking a sander to it to smooth out the surface. I wish the Field skillets had a pouring notch for saving bacon grease, but that's my only real complaint.
     
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  8. McKROB

    McKROB Member

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  9. Kylemeister

    Kylemeister Member

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    Dang. That's cool.

    I also see that Lodge has branched out into the carbon steel pans, going in against some much bigger names. I'd like to see one in person, as I'm eyeballing at Matfer for a new egg skillet.
     
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