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Baltimore Food Examiner
Showing entries for Category: cast-iron-pans
Showing entries for Category: cast-iron-pans
Cast Iron, Part II
 Hello dear readers. I received a number of responses via personal email regarding Cast Iron and its many charms. I'd like to share a few with you. Also, please feel free to post a comment if you are so moved. Then everyone can enjoy your responses.I believe there will be more on the cast iron discussion in the future, as it seems to strike a visceral chord amongst readers. And thank you for reading. From W in Chicago: "Did i ever tell about the time I left my CI on the electric stove to heat up and of course forgot about it. When I came back in the room the CI was molten red and a spot the shape of the coil was now missing my seasoning....it was burned off. I was pi**ed like a freak. That's it....I'm still furious." From A in New York: "I actually flew out to LA with a cast iron skillet under my arm when i was a' wooin'". From S in Brooklyn: "I love cast iron skillets." From H in Chicago: "Thanks for tip...did not know to clean cast iron with salt and a little scrubbing. Cleaning it has always been a mystery for me and deterrent for my constant CI use." From D in Baltimore: "Nice article. I'm re-inspired and will pull my CIs out. I usually use them just for cornbread!" |
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Cast Iron Can Save Your Life
 One of the things that convinced me that my now husband and I should become permanently hitched was the fact that we both brought complimentary cast iron skillets to the relationship. I had a medium and an extra-large sized sized skillet, and he had a slightly larger medium skillet and a small one. All well-seasoned, all fit into one another in a perfect pile on the stove top. If that's not a sign, I don't know what is. Plus, we also had matching cats and no secret cat allergies. That was a big one, too.Cast iron cookery is no joke. You don't need or really, should even want any other kind of skillet. I suppose stainless steel is a close second, but you can't season a stainless, scrubbed pan like you can one made of cast iron. One old friend, sort of a Renissance man -- painter, writer, chef, carpenter, maniac -- comes to mind when the subject comes up. He schooled me in my youth on the nuances of how to clean a cast iron pan (let us refer to it as CI from now on) without ruining the hard-won seasoning that has been baked on from multiple uses.
There are also the benefits of adding iron to your diet, and not adding questionable metals, like aluminum or even worse, the dreaded TEFLON non-stick surface, that inevitably, over time, breaks down and slowly becomes a part of your food, then a part of your body. Yuck. Get rid of it, it will kill you. I cook just about everything in my CI pans. Pizza, sauces, grilled cheese, sauteed apples. I re-heat my daughters' recurring elbow macaroni and peas dinner in the pans. Use them on the top of your stove, plop them in the oven. Take 'em camping. My crazy, afore-mentioned friend also reminded me that a cast iron pan can stop a bullet. CAST IRON CAN SAVE YOUR LIFE. |
Juliette Goodwin
Juliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.
Juliette Goodwin's take on food knows no bounds. From the food on your dinner plate to the grub in your dog's bowl, Juliette offers an enlightening and informative view on all things edible.
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