What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Cast Iron Skillet care

I watched a cook in a Denney's restaurant years ago pop the slices in the deep fryer and then toss on the grill.

I didn't like that at all.
 
Ain't eaten there since! He also did the frozen breakfast sausage the same way. That is no way to prep. And he had the holding drawers PACKED with that crap - for the whole day.

Nothing like turning the place into another fast food place - no care aobut anything except pushing the food out.
 
Last week we made bacon in the oven after coating it with brown sugar and some pepper..

Tip.. Do not cook it as long as you normally would. The idea is not to have super crispy bacon. Then the sugar cools, it will do that for you..

It was delicious except for a couple pieces that were too done..
 
Sounds like this method would produce great bacon to crumble onto a spinach salad... Never tried sugaring it myself before... will have to give it a whirl!
 
I have 4. Only one was bought new and that was when I was in college. I'm retired now so you know how old that thing is. The rest were salvaged from people about to throw them away for the newer stuff. I scrup each one down to bare cast iron sometimes even using a chisel to cut out the old caked on whatever. Then I wash it with soap, dry it, coat it with oil and bake it in the oven at 275 degrees for about 2 1/2 hours. Might even wipe it out with a paper towel, re-oil it and bake it a second time. Then I consider it cured. Cured cast iron - The original non-stick skillet!
 
I have made that bacon recipe too with the brown sugar, lots of black pepper and I think I Used a bit of ground mustard too. It was so good and the family balways wants it. The only draw back is I had seen it done on a cooking show. I placed the bacon on a broiling pan as done on the show. The thing about cooking shows is the chefs never wash their own dishes. That candied bacon sure made a challenging cleaning job.
 
The Ironic Chef said:
I have made that bacon recipe too with the brown sugar, lots of black pepper and I think I Used a bit of ground mustard too. It was so good and the family balways wants it. The only draw back is I had seen it done on a cooking show. I placed the bacon on a broiling pan as done on the show. The thing about cooking shows is the chefs never wash their own dishes. That candied bacon sure made a challenging cleaning job.
Click to expand...


I will back you on that. I've used cast iron to do glazed carrots on the grill before. Putting them on the warming rake 10 minutes before grilling the meat with honey and Splenda. That Splenda, as would sugar, really stuck to that skillet. It wasn't the usual wipe it out with a paper towel at all.
 
The good thing about cast iron skillets, if seasoned, most comes off by heating some water in it.and some scraping. I think whom ever invented broiler pans with all them slots should be shot, lol.
 
I have a huge collection of cast iron - Griswold, Wagner, and heavy no-name. I'll wash in soap and water, use pam, and generally mistreat the stuff and it doesn't hurt it a bit or affect the flavour of food. The best way to season a skillet, IMHO, is to fry fish in canola oil. It cleans up like a dream. I've been cooking with cast iron for over 50 years & have skillets over 100 years old.

Mrs W was a Griswold so we're partial to the stuff - that and All-Clad.

Regards,

JW

Cook Chatty Cathy said:
I have several ways to clean my cast iron skillet:

1] I degalze it while it is hot and wipe it clean and dry

2] I will wash it with soap and water if needed but I do so briskly and always follow with a good drying and wipe w/ fresh oila afterwards

3] Sometimes I just wipe it out while it is hot if it's not too dirty

I always keep mine stored in the oven and allow it to remain in there until I need to place my food into the oven, I kind of liken this to curing it every so often.

Whay are some of your methods of cleaning and storing your cast iron ?
Click to expand...
 
Last edited:
You must log in or register to reply here.
Back
Top