Cast iron cookware

[FreeinChrist]

I loved dutch oven cooking using Lodge cast iron. We have quite a bit of cast iron that we have not used in years. So now I have the perfect pit to have a coal fire (Belizean coal is more like wood). After Christmas, I plan to get it out and start doing some of my old Girl Scout recipes in a dutch oven and to use the skillet.

Found this site for seasoning it:
http://www.wikihow.com/Season-Cast-Iron-Cookware

If I was dependent on the grid for power, it would be worthwhile, imho, to have a way to use cast iron and cook outdoors. You don't want to use the fancy stuff.

 

[Fireinfolding]

Yeah, some of the other stuff can often have plastic handles that cant withstand the heat, even in ovens. Its good to have a few pots you dont need to worry too much about that.

I baked a couple pizza recipes either on a pizza stone or a very large cast iron pan (that particular one weighs a ton). And I have baked a decent sour dough bread recipe in the dutch one, and it turns out pretty good (gets a good crust on it). Although this week I am looking forward to baking a bread recipe in a coffee can, I saw it online, and I figured I would give it a go (sounds sort of fun).

I recall watching a video once where this woman said there are "some folks" that will not wash their cast iron with soap (well I am one of them, I never have) LOL That does seem sort of gross I guess but thats what we were taught (not to do that). Just hot water and I use one of those steel chain wash cloths to clean off any other stuff, and ofcourse always oil em' up afterwards. I'm not the worse for it, never killed me.

They would definately hide soot I suppose because they are so dark.

I havent done cooking in any pit yet.

 

[MWood]

I have an iron skillet or two and it has been years since I have seasoned either one. The last time I washed and cleaned it, oiled it, put it in the oven at 400 for an hour, let it cool, washed it, put oil in it and went to cooking. The cooking it self will season, and keep it seasoned.
After cooking, and there is a mess in my skillet, I will put it on a burner and get it smoking hot and pour about one and a half cups of water in it quickly. It will sizzle, boil, and steam until it settles down to a high boil. Turn the burner off, dump the hot water in the sink, stick it in the soapy water, scrub it with a nylon bristle brush, rinse in cool water, dry with a towel, put it back on the burner on low and let it get hot again.
This pan is seasoned and does not need any oil. Leave it dry. Oil will collect dust and whatever else is air born like cat/dog hair. It will not rust. Mine don't.

 

[Fireinfolding]

I guess it depends on the person everyone seems to do things differently with their cast iron. I would love to find really old cast iron because the stuff today doesnt seem that great with the spray pre seasoning.

I have followed this guys advice, now he says no boiling water, and no soap, others use soap, I dont, I have pretty good results with mine. I have only seasoned mine once so far.

 

[SavedByGrace3]

Love the cast iron ware. There is also a place in NC that sells all sorts of cast iron pots and ware. Cheaper than Lodge but I cannot vouch for the heft or quality.
I will see if I can find it.