Cast Iron Part 2: The Using-It Edition
Not only do I use my cast iron pan for normal cast iron pan things, I use it when I want to roast something small, because the only roasting pan I have is huge. For instance, last night I roasted a chicken.
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Cast Iron Part 2: The Using-It Edition
Help!!!!
i usually sear steaks in another skillet, and decided to try my cast iron skillet this time. Just as I took the steak out of the pan, flames started in the bottom of the skillet . It was small and i easily put it out with salt, but WHY did it do that. Maybe time to season it again?
Cast Iron Part 2: The Using-It Edition
Help!!!!
i usually sear steaks in another skillet, and decided to try my cast iron skillet this time. Just as I took the steak out of the pan, flames started in the bottom of the skillet . It was small and i easily put it out with salt, but WHY did it do that. Maybe time to season it again?
Cast Iron Part 2: The Using-It Edition
@robincat, i'm a regular weightlifter, can bench or row a hundred pounds and do a 20 pound bicep curl with ease, and i can barely lift my 12" lodge pan. i certainly can't lift it and flip the food out with one hand. i have to scoop the food out with a spatula.
Cast Iron Part 2: The Using-It Edition
Sear a generous pork roast in half butter, half olive oil on high heat so that it gets a gorgeous crust, and then finish it in the oven at 400 for about a half hour. Tent with foil and let it sit to completion for 5-10 minutes while you fix side dishes. I season liberally with salt (Herbamare seasoned salt anyone?) and pepper, and then throw in some sherry just before putting the whole thing in the oven. This is a great quick prep I semi-cadged from W Puck. The pan juices are fabulous!
PS: Costco has a great price on a giant pork loin you can cut into three sections BTW and freeze - and this is good for at least one of the roasts, post-thaw.
Cast Iron Part 2: The Using-It Edition
@editmom, actually, it's a variation of a german dessert called kaiserschmarren. the pancake is poofy, not flaky like tatin. it's soooo delicious. i could eat a whole one myself, so i limit myself to to making them once every decade or so.
Cast Iron Part 2: The Using-It Edition
where's the link on taking care of your cast iron pan?
Cast Iron Part 2: The Using-It Edition
Pineapple Upside Down Cake was meant to be made in a 12 inch cast iron pan. It was my grandmother's specialty until she could not lift and turn it over anymore.
Cast Iron Part 2: The Using-It Edition
@mares: I cook a lot of different things in my cast iron dutch oven, including jambalaya, which is heavy on tomatoes. If your iron is well seasoned, the seasoning will protect it from the acid. I also make spaghetti sauce in it. No problem.
Cast Iron Part 2: The Using-It Edition
@Editmom - dutch baby is a big pancake:
http://en.wikipedia.org/wiki/Dutch_baby_pancake
Cast Iron Part 2: The Using-It Edition
You can NOT cook anything acidic in them, certainly nothing with tomatoes or sauce. No balsmic vinegar reductions either.
You can roast, fry and saute and bake.
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