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Gypsy Jan
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Here's a Nifty Blog
Entirely devoted to the care of and cooking with cast iron: http://blackirondude.blogspot.com/
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Udo
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| Quote: | Originally posted by Mexicorn
When cooking fish should I use cast Iron or Teflon?
Where can I buy two cast iron skillets at a reasonable price?
[Edited on 11-3-2009 by Mexicorn] |
I usually buy mine at yard sales ($1.00 or less per piece). The rusted ones get a light scraping with 000 steel wool, then the peanut or canola
oil/oven treatment.
My fish is always cooked in something cast iron. The sear is incredible!
Udo
Youth is wasted on the young!
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Udo
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All i gotta say is WOW, watta site!
Udo
Youth is wasted on the young!
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tripledigitken
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I use to cook everything in cast iron. But recently the concerns over reactive ingredients with cast iron has gotten my attention. ie lemon/limes on
fish, tomato sauce etc.
Am I overconcerned, missinformed, or do I need another Pacifico before I squeeze the lime on the pescado?
Ken
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Barry A.
Select Nomad
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Location: Redding, Northern CA
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Cooking with "cast Iron" beats GERITOL!!!!
(a joke-------I don't have a clue about Ken's question)
Barry
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Gypsy Jan
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Thanks Udo
I'm glad you like it!
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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BajaNuts
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Posts: 1085
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Location: eastern WA, the DRY side
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Mood: no worry, no hurry....it's all good!
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3Dken-
I think any iron will react with acidic ingredients, but I always thought cooking with cast iron was a good thing as it put trace amounts of iron
(which for women especially) is important.
It has been brought up about the new pans which are made in China, and I have to wonder if there are other "ingredients" in the Chinese pan
manufacturing recipe which might not be good for us. If they are using iron (especially if they are using recycled iron) that has a lot of other
"stuff" in it, that could contribute to the cracking issues and to bad reactions to acidic foods.
Cooking in iron is generally a good thing, as opposed to cooking in aluminum pans, which has been linked to Alzeimer's. It's been linked in the way
that most Alzeimer's patients have high aluminum content in their brains.
Now, Teflon or ceramic coated aluminum is a whole other thing, like aluminum bottomed Revereware pans. NOW, we're talking COOKWARE!
Just urban legends stuff here, I haven't looked up the AMJ articles to back it up. Basically because this is a cookware thread, not a medical thread.
SO~ off I go to check out the irondude website~~~
PS~ my one gripe about ceramic or teflon coated aluminum pans is that they tend to warp easily. Not hard to do when doing a stir fry...
and from then on they don't sit on the electric coils flat and have hot spots.
I know, get gas, don't worry about hot spots....
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wadeinthewater
Junior Nomad
Posts: 44
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Here's the site for the International Dutch Oven Society. They have a recipe section and also talk about"saving" pans.
http://www.idos.org/
They come to the Internation Sportsman shows I do in Nor CA and have a cook-off competition there, too! It's always great fun to go visit their booth
and competiton. 
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tripledigitken
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| Quote: | Originally posted by BajaNuts
3Dken-
I think any iron will react with acidic ingredients, but I always thought cooking with cast iron was a good thing as it put trace amounts of iron
(which for women especially) is important.
It has been brought up about the new pans which are made in China, and I have to wonder if there are other "ingredients" in the Chinese pan
manufacturing recipe which might not be good for us. If they are using iron (especially if they are using recycled iron) that has a lot of other
"stuff" in it, that could contribute to the cracking issues and to bad reactions to acidic foods.
Cooking in iron is generally a good thing, as opposed to cooking in aluminum pans, which has been linked to Alzeimer's. It's been linked in the way
that most Alzeimer's patients have high aluminum content in their brains.
Now, Teflon or ceramic coated aluminum is a whole other thing, like aluminum bottomed Revereware pans. NOW, we're talking COOKWARE!
Just urban legends stuff here, I haven't looked up the AMJ articles to back it up. Basically because this is a cookware thread, not a medical thread.
SO~ off I go to check out the irondude website~~~
PS~ my one gripe about ceramic or teflon coated aluminum pans is that they tend to warp easily. Not hard to do when doing a stir fry...
and from then on they don't sit on the electric coils flat and have hot spots.
I know, get gas, don't worry about hot spots.... |
Here's a pretty good article on the issue of reactive foods and cookware.
(I'll wait till the fish is out of the skillet before I add the lime)
Ken
http://www.rwood.com/Articles/Healthy_Cookware.htm
[Edited on 11-19-2009 by tripledigitken]
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Santiago
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I must say, this thread keeps just hanging around - all I wanted to know was should I oil the pan before leaving for a few months. If I get 4 pages
it will be a personal best.
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Pompano
Elite Nomad
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Location: Bay of Conception and Up North
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I usually just spray my cast iron with Salt-X after every fishing trip ..plus hone those barbs a bit, too.
I do what the voices in my tackle box tell me.
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Gypsy Jan
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Hey, Santiago
Don't you know that Nomads will obsess over, rant and generally hijack any subject without rhyme or reason, according to whim?
If you aspire to a four-page post status, here is my modest contribution to your goal.
Cheers, GJ
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
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Mood: Suicide Hot line ... please hold
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So good to hear that others like cooking with cast iron... my wife threw my cast iron pan away after a few years of marriage.. said she did not like
cooking and cleaning the heavy thing... Was brought up eating just about everything from a cast iron pan or pot.
I'm going to read the link supplied about Ken.. after posting..
[Edited on 11-19-2009 by wessongroup]
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Sharksbaja
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Is it possible to do a pot roast in anythang but an iron dutch oven?
My moms' seasoned, floured fried chicken is first browned in oil in a large iron skillet, remove oil and transfer to the oven for about an hour @
350F. Ya can't do that with an ordinary skillet.
Killer good! Now if they only made a dutch oven big enough for a 24 lb turkey.
[Edited on 11-19-2009 by Sharksbaja]
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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wessongroup
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My mom used to cook a pot roast in a iron dutch oven too..
The turkey one is great, still laughing...
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Gypsy Jan
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Hey Sharks
Will a 10-quart, deep-seasoned cast iron pot work for you?
http://www.shopperschoice.com/category_name_Cast-Iron-Camp-P...
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Sharksbaja
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Posts: 5814
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Location: Newport, Mulege B.C.S.
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Height: 8.25 inches
Width: 14.75 inches
Depth: 15 inches
Weight: 27 pounds
Cool! I don't think you could get more than an 8-10 pounder in there though.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Pompano
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Registered: 11-14-2004
Location: Bay of Conception and Up North
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Ocean Beach, Washington
Corky, this pan is big enough for quite a few 20lbers...at 10 feet in diameter. You'll have to talk to a blacksmith in Newport to
make a lid for you, though. 
That pan was created in 1941 for a clam festival in Ocean Beach, Washington state.
Thank God you never have to WASH it.
I've been making all my soups, stews, roasts, fry breads, bannocks, biscuits, and slumgullions in a cast iron dutch oven since I was a teenager.
Nothing like Remington Mallards in a dutch oven...unless it's waking up on a camping trip morning to a fresh, hot,
mouth-watering, tasty 'compage'. A real treat and ready-made breakfast in your embers-covered dutch oven.
p.s. it's 3 AM...almost time to head to the ramp!
I do what the voices in my tackle box tell me.
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Gypsy Jan
Ultra Nomad
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I Just Know
That someone out there has "pan envy".
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
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"That someone out there has "pan envy".
Thanks, a good one and your right...
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