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Cast Iron Skillets

"Flavorizing Bars" I assume are grill ridges. I'd give it a try. The problem with steel wool is it usually incorporates soap, e.g. SOS pads, and we know soap is deadly for a good cast iron cooker.

And I remember where I heard about the Kosher salt as cleaner. It was on an episode of Alton Brown's Good Eats on the Food Network.
 
My mom always used Skillets.

I remember he 'seasoning' them.

The problem I have with them is they are so heavy, I can not lift them. Then cleaning them was always hard.
 
I always wondered how to cook with the cast iron skillets! I didn't know about seasoning them..but maybe that was something my mom learned ..we never used cast iron skillets at home:)
 
I have a cast iron that is starting to rust and I know now a days there are these abrasive type soap and I know that using and SOS and plain old elbow grease is the best way to clean but would it be ok to use these harsher soaps?
 
To remove rust, buff the pan with a fine wire wheel in an electric drill. Crusted rust can be dissolved by soaking the piece in a 50%solution of white vinegar and water for a few hours. Don't leave it more than overnight without checking it. This solution will eventually eat the iron!


After removing the burned on grease and rust, you are ready to season the pan. Put the pan in the oven to warm it. Remove it and apply shortening. I prefer solid Crisco. Some people prefer lard or bacon fat. Put it in the oven at 225 degrees for half an hour. Remove it and wipe it almost dry. You don't want any pooling of the shortening. Place it back in the oven for another half hour. The initial seasoning should be accomplished at this point. However, typical of cast iron cookware, the more you use it (and don't abuse), the better it will be. It is generally recommended that you cook fatty foods in the pan the first few times you use it, as this adds to the seasoning process.

Never put cold water in a hot cast iron pan! Some say not to even use detergent - just add hot water to the pan and bring to boil; scrape any stuck on food particles with a spatula.

Abrasive pads will cut into the seasoned surface.
 
thank you will get my finger dirty tomorrow
never thought of the 50%solution of white vinegar and water ... what won't that clean
 
I have a 17 inch, 2-13 inch, and a miniature one. I season mine on top of the stove. After I wash them, I put them on top and turn on the burner and wipe the excess water with a paper towel until the water is evaporated, and then pour grease or oil into the pan and wipe with the burner still on until it is shiny.
 
I love my cast iron cookware. After reading the horror stories about how dangerous teflon can be, I went back to cast iron heavily. For those who want to give them as gifts, but don't want to burden someone with the seasoning, check out Amazon for a company called Lodge Logic. I have bought a lot of cast iron from them and it comes PRE-SEASONED!

A few tips on cast iron. Don't leave acidic food in it for a long period of time (when not cooking), i.e. spaghetti sauce. It will eat through the seasoning and could pit the cookware. Don't put cold liquids on it when it is hot or you could warp or crack it.

I love the skillet because I can brown up say a pork roast in it, and then throw the whole thing right into the oven without using another dish (i.e. roasting pan).
 
You can also find Lodge Logic at Wal*Mart, in the camping section of all places. There is a wider selection the Lodge website, Lodge Manufacturing. I ordered a 12" Cast Iron Frying Pan and a burger press (a flat chunk of iron with a handle) from them in June and received it very quickly. I need to get a lid from them. They also sell a bunch of stuff for dutch ovens including a cooking table similar to the one C Dubb Butch Welch uses on his 'Dutch Oven and Camp Cooking' show.
 
oldbay said:
You can also find Lodge Logic at Wal*Mart, in the camping section of all places. There is a wider selection the Lodge website, . I ordered a 12" Cast Iron Frying Pan and a burger press (a flat chunk of iron with a handle) from them in June and received it very quickly. I need to get a lid from them. They also sell a bunch of stuff for dutch ovens including a cooking table similar to the one C Dubb Butch Welch uses on his 'Dutch Oven and Camp Cooking' show.
Click to expand...

I ordered the 12'', the smaller of their dutch ovens, a grill pan, and a griddle on one side, grill on the other pan..

Can't say enough about them.. The prices are more than reasonable..
 
After looking at the Lodge website, I have to think that they are one of a few cookware manufacturers that have kept production in the US (I I personally know of no others) and not sent it somewhere else. That alone makes me want to buy something! I'm going to have to give them some business.

Matt
 
Matt - I agree with you on that one!!! I try very hard to purchase American made products and of course it is getting harder and harder!!!

Even top names are no longer producing here and you think they are because of the name!
 
Can't blame China. It's world's firms moving all of their manufacturing experience there. The US and EU are providing the expertise to China. I bought a Henckel's knife a few months ago. They used to be a quality German made knife. Now they're a lower quality German Branded made in China knife. By lower quality, I mean the handle is plastic instead of wood. The blade itself is quality or so it seems.
 
Watch the garage sales and antique stores for cast iron - I picked up a heavy no-name skillet for fifty cents at a garage sale; lady said it belonged to her grandmother and it was too heavy for her to use. I have close to 20 pieces of Griswold and Wagner and love that old heavy skillet best.
 
I have 4 pieces that I use regularly and all but one was obtained used. My 10" Ditch Oven was in the throw away pile when we were cleaning out my MIL house after she moved into an assisted living retirement home. Country of origin is not marked on any but all are old enough that they are probably made in the US.
 
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