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Fervet olla, vivit amicitia.

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2 Ingredient Ice Cream

Started by Melanie. Last reply by Grinning Cat Jun 7. 2 Replies

Steak Sammich! How do you make yours?

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Egg Loaf!

Started by Melanie. Last reply by sk8eycat Jun 6. 6 Replies

Beer, Beer, Glorious Beer!

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Champagne Ice

Started by The Flying Atheist. Last reply by The Flying Atheist May 27. 6 Replies

Ahi Tuna and Watermelon Nachos!

Started by Benjamin Eugene Jackson. Last reply by The Flying Atheist May 23. 3 Replies

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Comment by The Flying Atheist on February 5, 2014 at 8:36pm

My mother has two cast iron corn bread skillets.  Each one makes eight miniature molds of ears of corn about six inches in length.  They're very cute.  Not that the shape makes the corn bread taste better, but the corn bread seems to taste better in the shape of an ear of corn!  lol 

Comment by sk8eycat on February 5, 2014 at 7:25pm

Aha!  Thank ALL of you!  My mom had three different-sized cast iron skillets that she used when I was growing up; she taught me to cook. but never mentioned the care of the things. Then when I came home from my third season with Holiday, she'd bought that damn electric range, and the skillets were out in the garage because she's been told that they would fuse to electric burners.  I don't know if that's true, but I got an apartment, and I never saw the skillets again.  If I'd known how fabulous they are, I would have asked her for them myself.

Comment by Patricia on February 5, 2014 at 4:15pm

The soap/detergent will cut the fat, ruining the ''seasoning''. My eggs always cook as if in a non-stick pan. Adding fat before/after each cooking session, will keep the seasoning intact. If for some reason it has to be washed, re-seasoning will be in the cards. I don't find oils are as good for the non-sticking in cast iron.

Comment by Pat on February 5, 2014 at 3:57pm

sk8eycat. Use a very thin coating of oil. I use Crisco or vegetable oil (never canola oil - I have my reasons, which is a long explanation). It doesn't take much oil. When I use shortening, I rub a very thin coat on with my fingers, and use paper towels to rub off the excess before I put it in the oven. Get the coating as thin as you can.

Patricia is correct. When cleaning, use a paper towel or cloth. When cleaning, if things are gunked up in the pan, rub it with salt. Then remove the salt, another very light coat of oil, and store. Pretty much the same procedure I use with my wok.

Comment by Joan Denoo on February 5, 2014 at 3:53pm

Patricia, Oh yes, I remember grandma using lard and could fry eggs in hers. I can't do that with mine. 

Don't you wash it with soap and water? I know the instruction is not to according to many people. How often do you have to re season yours? Are you able to fry eggs in it without adding a light layer of oil?  

Comment by Patricia on February 5, 2014 at 3:45pm

I never seasoned my cast iron with oil....always used the lard or solid fat.

After cooking, clean the pan out with paper towel or cloth rather than using any soap/detergent & water to wash it. This worked well to keep the pan non-stick. Wipe down with more fat after clean out, cover, & store.

Comment by sk8eycat on February 5, 2014 at 3:32pm

How MUCH cooking oil do you use?  A light coat?  Heavy coat? Or more?  Like a quarter inch?

Also, once the skillet is seasoned, is it true that you should never wash it again...unless you have to?  And then you have to follow the washing with another seasoning session?

My friend ... the one I cat sit for has a collection of cast iron that I never touch when I'm in her kitchen. 

She even has one that I want...a cornbread skillet!  You heat it in the oven while you're making the batter, take it out, set on a trivet, pour in the batter (hear it sizzle), and about 30 minutes later you have 8 wedges of perfect cornbread.  My fave is with jalapenos and cheese. Or bacon & cheese.  Or 3 kinds of cheese.  Or with butter.   ;>P

Comment by Joan Denoo on February 5, 2014 at 3:32pm

Pat, excellent advice. I agree. Thanks. 

Comment by Pat on February 5, 2014 at 3:12pm

Joan, good point and directions about having seasoned cast iron cookware. The only thing I would are two points.

First, make sure you kitchen has good ventilation. When the oil is at 400+ degrees in the oven, it gives off smoke like a 3 alarm fire.

Second, cover the bottom of your oven with aluminum foil. The oil will drip off the cast iron and burn on the bottom. Cleaning the oven afterwards, without the foil, is like chiseling granite. 

Comment by Joan Denoo on February 5, 2014 at 3:02pm

Randall, is your cast iron skillet well seasoned? If not, 

Wash, dry, season with cooking oil (high temp. olive oil, vegetable, canola, soybean), NOT extra virgin olive oil or butter. Bake at 350-400 degrees F for one hour. Turn off oven and let cool. 

For stir fries, I either use my cast iron skillet or a steel skillet that also tolerates high heat. 

I have an electric stove and would like gas. My oven goes to about 350 and no higher and I like pizze baked in one of the 500 degree F ovens. Or the hot clay wood burning ovens that one of our mom and pop cafes has. 

We are going out for Chinese this afternoon and I love watching them cook over very high heat gas.  The steam and aromas just roil off the pan. 


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