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Thread: Cast Iron Cookware

  1. #41
    Quote Originally Posted by DeepCSweede View Post
    Enameled has a ceramic coating on the outside and in most cases the inside of the pan. Main difference is the asthetics. Secondary is that some people do not want to cook acidic foods in cast iron because the acid can leach / eat away the seasoning of the pan. I have never run into that with our well seasoned pans and have cooked a lot of stews up north with no flavor / damage to the pan, but I will not store these foods in the pan after cooking. The enamel allows you to utilize the heat retention of CI without worrying about that. If I am making a stew or something with a lot of tomatoes, I generally use the enameled just because I can store it in the fridge without transferring it. Downside is I do not like to sear stuff in the enameled pans because they are a PITA to clean up and also you have to use non-metal spatulas/spoons to not damage the enamel where cast iron is actually better to use metal spatulas.
    I don't know... I'd still always use wooden spoons and silicon/plastic spatula's. There is nothing worse than cutting a gouge in your seasoning. Have to remove it all and start over.

  2. #42
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    Quote Originally Posted by PinkBunny View Post
    I don't know... I'd still always use wooden spoons and silicon/plastic spatula's. There is nothing worse than cutting a gouge in your seasoning. Have to remove it all and start over.

    You dont have to remove it all... you just dry it and wipe it down with oil. New seasoning will develope on any damaged spot in time or you can force it by rubbing oil on the pan and heating it. Seasoning is amazingly self reparing.

  3. #43
    Senior Member DeepCSweede's Avatar
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    This is probably the best resource I found on cast iron. I really agree with the majority of what she says about usage and maintenance of cast iron and is where I learned about the concept of metal cookware / spatulas to even out and maintain the seasoning.

    http://www.richsoil.com/cast-iron.jsp

  4. #44
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    Quote Originally Posted by PinkBunny View Post
    I don't know... I'd still always use wooden spoons and silicon/plastic spatula's. There is nothing worse than cutting a gouge in your seasoning. Have to remove it all and start over.
    I use a metal spatula on my Griswold all the time, and I can not imagine damaging to seasoning with it! Seasoning does not just sit on the surface of cast iron, it is impregnated into the metal.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #45
    Delbert Ealy's Avatar
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    I got my lodge around valentines day and I love it, can't remember if itsa a 10 or 12, but I do love it. Got a grill pan of the same size, but I havn't used it much, but I would like to get a 6 incher for doing pancakes and eggs.
    Yeah now I can make myself a damascus spatula to use on my pan
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  6. #46
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by Delbert Ealy View Post
    ... Yeah now I can make myself a damascus spatula to use on my pan
    Del
    HEY! You better make at least 2 of those! -that reminds me: I need to send you some sketches ...

  7. #47
    Senior Member Shinob1's Avatar
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    Quote Originally Posted by DeepCSweede View Post
    This is probably the best resource I found on cast iron. I really agree with the majority of what she says about usage and maintenance of cast iron and is where I learned about the concept of metal cookware / spatulas to even out and maintain the seasoning.

    http://www.richsoil.com/cast-iron.jsp
    Just gave that a read, good stuff. On the Wagners, what do the numbers mean? Is it the size of the skillet? I'm looking for something that's 12 inches.

  8. #48

  9. #49
    Senior Member Shinob1's Avatar
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    How do you guys feel about the lodge signature series?

  10. #50
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    Quote Originally Posted by DeepCSweede View Post
    This is something I couldn't find anywhere on the Internet... I am inept...you are awesome.

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