Cast Iron Cooking

Whatever you do, don't cook fish in a cast iron skillet.....I only made that mistake once.

 

I don't know exactly what industry you're in, but if your coworker can buy a $300 frying pan, I made a bad career choice. Seriously, I've got Lodge and some Chinese pans that all totaled don't add up to that. But it does look good.

 

I don't see a big red button. There's supposed to be a big red button. One that I'm not supposed to touch...

 

I thought you were in power generation.
Wasn't all the way sure.
I've got some friends that are retired Navy nukes that are control room operators.
Your coworker moonlights at McDonalds for frying pans?
So, I have this one Dutch oven that only says made in the USA on the bottom.
I don't know when I seasoned it last, but we've had a lot of good food from it. Back on track now.

 

Lodge is good. Don’t use dish soap!

 

Awesome. Can I come visit? I only need a few seconds.

 

I'll hop in the Lear. Unfortunately, there is no such thing as good Canadian whiskey. I'll bring some local craft beer though.

 

My friends seem to like it. I'm not a fan as I don't like rye, and Forty Creek is a blend made with rye so I find the flavor isn't to my liking. I'll toss a couple bottles in the Lear for you though and bring them down.

 

My brother says it's the most affordable whisky he can drink straight. But we like rye a lot more than corn (bourbon / Crown) in our family.

 

I cook fish in a Lodge cast iron skillet all the time. But it is a dedicated seafood skillet and I wash it with dish soap and re-season after each use. It works great.

 

Sometimes you can just look at an item and tell it's well made. I would like to ask what makes this thing worth the $$? You're talking $200 more than a similar size Lodge pan.

 

Is there a health risk from cast iron? I really don’t know. However i will trust cast iron any day over some chemical nonstick garbage. There are probably people concerned about cast iron leaching iron who will instead use a made in china pan leaching gosh knows what

 

More risk from eating chips, pop, beer, french fries, smoked meat, cooking with T-Fal or Teflon (got rid of these years ago), etc etc etc.

I'll take my chances until Health Canada or another organizations bans it. I also stick with USA made (or France etc) made Cast Iron.

 

Been experimenting with this steel cook top on my oven for a few weeks.

 

I read today that California has banned cooking on anything other than eucalyptus leaves coated with Panda saliva.

 

sloppy joe little bit of sweet little bit of heat broke da mouth

 

I love my cast iron cookware. My wife has several plain and enameled cast iron pots and pans in the kitchen and I have 4 different size pans and a griddle plate that I use outside on the grills to make sauces and side dishes. You just can't do that with a teflon pan. These will probably outlast me and my kids, and just get better the more I use them.

 

shepards pie in the oven, chicken breast on the stove top, and veggies on the bbq. Can use these pots/pans for everything. Love them!

 

Why? I blacken fish in my cast iron skillet often. It's the best pan to blacken anything imo.

 

I used to manage long term heat rate call option contracts on CC power plants. Think Enron, but a different company. And we had Citations rather than Lears. It's a great way to travel. Wish I could afford to now, lol.

 

We still use some of my mom's old cast iron cookware.

 

Love some cast iron, great thread!