Who uses a cast iron skillet?

[Calliaz]

they work great... HOWEVER.. we've yet to find a good brush to clean them with. any suggestions?

I don't use a brush. I use a nylon scraper like these:
http://www.amazon.com/Pampered-Chef...1?ie=UTF8&s=home-garden&qid=1278611726&sr=8-1

 

[apnep]

You can also find a nice selection at a place like Academy Sports or a place that sells camping gear. Just an idea. I don't know what kind of selection Walmart offers, but I've seen tons of cast iron stuff at the sporting goods store.

Ang

 

[njsweetP]

Hi everyone! Thanks for all the replies! I am going to get the Lodge Preseasoned 12" from Amazon:
http://www.amazon.com/gp/product/B00006JSUB/ref=s9_simh_gw_p79_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=03D78GXFRBGDHAQ7W9N9&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846

 

[wmharley]

I don't use a brush. I use a nylon scraper like these:
http://www.amazon.com/Pampered-Chef...1?ie=UTF8&s=home-garden&qid=1278611726&sr=8-1

we have those...

 

[arminnie]

I've never seasoned one as the ones I have are all old. My father liked to collect them. We have a garage full of them - all sizes including big bean pots.

Right now I'm using the aluminum pots and pans (Guardian - which are literally bullet proof) my mother bought 65 years ago. I like them much better than my Calphalon.

I was taught to always dry cast iron on a burner until the last drop of water evaporated. My only complaint about cast iron is that it doesn't go in the dishwasher.

It's great for adding a little more iron to the diet.

 

[TOTALLYGOOFY]

What a great thread with useful ideas!

I use cast iron skillets daily for the majority of cooking other than omelets.
Since I don't use a lot of oil/butter when cooking, when food sticks I first wipe out any excess food with a paper towel. Than I put the pan back on the stove with water until it comes to a boil using a spatula to loosen up food. Than I dump the hot water, and if there is any remaining food I pour a bunch of salt iusing paper towels to scour the pan. (It is much easier than it likely sounds). Salt is economical and to my knowledge a safe abrassive.

If I were going to purchase new ones today I would go with Lodge, because they are economical and I think made in the USA. However, I have two LeCreuset's which I purchased a long time ago at one of their outlet stores,
and really like the outside enameled surface which is easier to keep clean and so far I have never experienced any rust issues.

 

[usandthem]

I bought mine @ Target last November (Lodge Brand) DD wanted to try making corn bread in a skillet for Thanksgiving. It worked beautifully and was not very expensive (under $20). Have used it for a variety of things since, love the fact that I can stick it in the oven.

 

[Deb & Bill]

I bought mine about 40 years ago. I don't remember doing much at all to it. But I wash it right away when I use it, don't leave it soak in the sink for more than a few minutes or it will rust. I also have my mother's old one which is probably about 70 years old. Same condition.

 

[MissNurse]

I have various sizes of Lodge ones that I got as wedding gifts. A definite staple here in the south! They are like towels! I only use them in the oven to make cornbread, though. They are plenty seasoned now (10 yrs later), and my cornbread never sticks!

 

[3girlsfun]

I have almost all Le Crusiant (I have no idea how to spell that word, sorry) cookware, all cast iron. I love it!!! It is pricey, but you can pick it up in outlets, TJ Maxx, and Tuesday Mornings.

 

[snarlingcoyote]

I have two that I bought cheap at the Army Navy store when I first married, 20 years ago, and several more that were found in an old (1930's) stove at my old house that are likely 80+ years old.

Over the years, I've noticed that everyone has their own rituals for dealing with cast iron. It all boils down to not letting them sit long in water and, if you're like us and don't cook very often, oiling them down. If you use them every day, this step is completely unnessessary. If you use them less than once a month, OTOH, you need to rub in a little oil or grease before you put them away, especially if they're new and haven't absorbed a great deal of grease in their lives. (I don't need to rub oil or shortening or lard into the old skillets, just the new ones. The old ones have obviously been well-used.)

That's pretty much it. The rest is a matter of flavor and/or personal preference. Everyone has their own family/personal rituals as many people have posted - if you don't have one, borrow someone else's.

 

[Ms.Grumpy]

When I started dating my DH 12 years ago I fell in love w/my MIL cast iron skillet. I had never seen one before and she would always be frying chicken in the skillet.
She has passed and I have inherited the skillet, that was once her mothers skillet.
Well...DH washed the skillet and now it is rusted in the inside, I am glad I found this thread b/c I thought that the skillet was no longer usable. Can someone tell me step by step what I have to do to bring this wonderful skillet back to its glory. TIA

 

[njsweetP]

When I started dating my DH 12 years ago I fell in love w/my MIL cast iron skillet. I had never seen one before and she would always be frying chicken in the skillet.
She has passed and I have inherited the skillet, that was once her mothers skillet.
Well...DH washed the skillet and now it is rusted in the inside, I am glad I found this thread b/c I thought that the skillet was no longer usable. Can someone tell me step by step what I have to do to bring this wonderful skillet back to its glory. TIA

Try this:
http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp

It says you can use a fine grade sandpaper to sand away the rust. HTH.

 

[Ms.Grumpy]

Thanks for the link njsweetP! Glad to know the skillet is still usable and does not have to be discarded.

 

[maggieusa]

qvc has some on clearance great prices

 

[Purseval]

Cooks Illustrated did a comparison of the preseasoned skillets with ones they seasoned themselves and another that was around 80 years old. They didn't find much difference in any of them and recommended you buy a preseasoned one. Ours was around $10 on sale at a local supermarket. We also have a huge one I got from my grandmother. Not only are they great for eggs they are perfect if you like any sort of blackened dish because you can heat them up until they glow without hurting them. We also make skillet cornbread, absolute heaven.

 

[webprinter]

I have one Staub that I absolutely love but can't afford any more Staub. I have 5 or6 Lodge pans/pots that seem to work just as well as the Staub and are a lot cheaper. We stop at the Lodge factory store every time we are near TN and get another one.

 

[Cjmuma]

I have 2 that I Bought at Cracker Barrell, and if they start to rust a bit, I just scrub of the rust with a scrubbie, and then make sure to oil it better before I let it sit! NEVER NEVER let it stand with water in it though, or you will be srubbing sooner than you think! I actually got mine after our last trip to disney, and fell in love with a blueberry buckle that they make @ Garden Grill! It is excellent!

 

[summersalt]

Yummo!

 

[muffyn]

sometimes my skillets will have a black residue coming off of them.. can't figure out what I am doing wrong.
just wash in hot water with a veggier brush, dry after,, but the cloth usually comes out black,, even rubbing with a paper towel with crisco, the paper is black.
huh?