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No kitchen is worth cooking in without a cast iron skillet. We have had at least one since we married 37 years ago, and our parents and grandparents before us. I must admit, I prefer Caphalon for eggs, though. I have learned to use the lower temp, and I just like it better. No stick and easy clean. I use the same method as some have stated for the old cast iron; a little water while still hot and a scrubber. No soap unless it won't come clean any other way. | |||
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Fire begets Fire |
Untrue. Normal cooking temperatures will kill bacteria, that is true, however often what hurts you isn't the bacteria but the poisons they emit. Take Botulism - the bacteria you can kill off by cooking, but the leftover toxins are still present - and won't be destroyed until you totally incinerate at super high temps - (far above what you stove or oven can do). Those toxins (Now fashionable as Botox) are lethal. See Ptomaine poisoning.
Soap is your friend; all it does is allow water to "touch" the surface (surfactant). You don't need a lot - a drop or two in some hot water with a little rubbing gets you there. Also, thoroughly clean your knives and cutting boards. You need to wash the bad stuff off your prep tools. Unlike many microbe invaders, you don't build immunity to toxins. Understand bacteria and their byproducts (enzymes, proteins/toxins, alcohol, CO2, etc.). For me, the only thing that won't go in the dishwasher is cast iron. But understand the the organic chemistry here, incl. the deep polymerized layer of your cast iron - it's damn near bulletproof if truly formed on your skillets. I believe you want to use fats that are solid are room temp. and melt at high temps to form your polymer layer - also it's key that you have a good oven that get's high temps easily. (I am lucky to have access to a Gaggenau.) Frankly, for most cooking I use All-Clad non-stick which both go on the stove, in the oven and into the dishwasher. (I understand the "fond" argument; I just deal with it differently vs. traditional French methods.) So do my carbon steel chef's knives and all cutting boards are semi-soft 3/4" thick plastic. All into the washer, come out damn near sterile. "Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein | |||
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Member |
I don't think bacteria are going to live long enough in a regularly used cast iron pan to produce enough dangerous toxins to cause anyone a problem. Do you have a reference for a case of botulism poisoning or other Ptomaine poisoning coming from cast iron cookware that was cleaned but without soap? I would certainly be interested in reading about it as it might change how I care for mine (I do use a soapy rag occasionally when there's a great deal of oil/grease in the pan - the polymerized seasoning is not significantly affected, we agree on this certainly). But as a physician, I've never heard/read about botulism poisoning outside of improperly canned foods or honey given to infants. | |||
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| Too soon old, too late smart |
I wasn't aware of a couple of this cooking cowboy's tips. Link | |||
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Wait, what? |
If one lets food sit in a pan for a week or two, and simply cleans it by running water, I might agree with you. But if you use it, and clean it down to the polymerization, re-oil it, and use it the next day, bacteria will have no way to get a foothold. Even if it did, there is no food source to let bacteria flourish in enough numbers to produce sufficient toxins to harm you. I've been doing the same thing for 25+ years. It seems to be working fine. “Remember to get vaccinated or a vaccinated person might get sick from a virus they got vaccinated against because you’re not vaccinated.” - author unknown | |||
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| In the yahd, not too fah from the cah  |
Got my skillet and I've used it almost every day since. I love this thing. I don't have flax seed oil and can't find any so I've just been using vegetable oil. | |||
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Member |
Before moving to my new home with a glass top electric range, I gave away my old, loved cast iron pans and miss them. Has anyone here used a grill mat on glass to protect the surface under cast iron? The only information I found online is a suggestion to be careful and not move the pan to avoid scratching- but I tend to rotate the pan often, and don't want to ruin the glass surface. | |||
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Semper Fi - 1775 |
Random cooking tip: I’ve found that keeping a box of blue disposable “shop towels” in the kitchen is the way to go when it comes to wiping down cast iron pans. Unlike regular paper towels, shop towels do not leave any type of lint residue. ___________________________ All it takes...is all you got. ____________________________ For those who have fought for it, Freedom has a flavor the protected will never know ΜΟΛΩΝ ΛΑΒΕ | |||
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Baroque Bloke |
These? Scott 75130 Shop Towels, 55 Towels $3.40 www.amazon.com/dp/B000TRQHXS/r..._api_i_6wyoEb2SZREMA Serious about crackers | |||
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| Semper Fi - 1775 |
^^^^^^^ Yep. You can wipe down a warm pan with oil and there will be zero fibers left behind. Just this morning I bought another box and keep them in my pantry. Crazy useful to have in the kitchen. Scott Shop Towels Original (75190), Blue, Pop-Up Dispenser Box, 10" x 12", 200 Sheets per Box https://www.amazon.com/dp/B008..._api_i_xtzoEbJHGBWY7 ___________________________ All it takes...is all you got. ____________________________ For those who have fought for it, Freedom has a flavor the protected will never know ΜΟΛΩΝ ΛΑΒΕ | |||
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| Member |
[QUOTE]Originally posted by Ronin1069: Random cooking tip: I’ve found that keeping a box of blue disposable “shop towels” in the kitchen is the way to go when it comes to wiping down cast iron pans. Unlike regular paper towels, shop towels do not leave any type of lint residue.[/QUOTE Agree, they also wick up and hold lots more oil per towel. I usually fold and separate a sheet into thirds, as that is enough to wipe down my cast iron pans. | |||
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| Member |
Thanks for the link. Just ordered a box. Another example of Sigforum causing me to spend money. However, in every case, it's been money well spent. | |||
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| Lawyers, Guns and Money  |
I have a #8 Favorite Piqua Ware which is about 100 years old or so. I love it. "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." -- Justice Janice Rogers Brown "The United States government is the largest criminal enterprise on earth." -rduckwor | |||
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| Member |
I love my cast iron pans! Use the Griswold #3 (about 160mm diameter x 32mm deep) about four times a week making eggs for breakfast. Sadly, my wife discarded my very large "Favorite" when she saw it was rusty. She didn't know that that could be restored. I have about seven frying pans and a dutch oven. This is AFTER giving some away as gifts. This is NOT including the five pans that my kid owns for when they move out. Been buying up good yard sale deals to keep a few on hand for future gifts. One of the best score was at a flea market. Talked the lady into selling her pans at significant discount of her marked price. With that, I counter-offerred her to buy all of her pans at that peice. They looked rough. Excessive oil caked on and some rust. Bought some lye to strip. Then multiple thin layers of fresh seasoning. Look like new pans. Family likes my corn bread done in these pans. I preheat to cooking temp while empty, the let the batter sizzle when it is poured in forvthe baking. Another fam-fave is in Dutch oven (Griswold #8, about 250mm diameter x 98mm deep) is to have one cup peanut oil heated on med-high on electric stovetopuntil a few kernels pop. Then I dump in 1/4 cup of kernels. Cover loosely with foil, hold with silicone gloves or hot pads and slide across element to keep kernels moving until almost all are popped. Biggest mistake was not cleaning acidic tomato sauce out right away. Ate a lot of the seasoning off. | |||
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| Member |
Forgot to mention...I found that stainless steel scrub pads work great at cleaning everything off. A quick wash in normal dish pan soapy water, dry immediately. Then add a thin coat of oil for storage. No issues. --Tom The right of self preservation, in turn, was understood as the right to defend oneself against attacks by lawless individuals, or, if absolutely necessary, to resist and throw off a tyrannical government. | |||
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| Member |
Chainmail works good for cleaning. | |||
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| Member |
Did you discard the wife?  Question, do you use vinegar after the lye cleaning? | |||
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| Member |
LOL, no wife still around, but everytime I see a large "Favorite" pan I remind her that she owes me a replacement. Cost is too prohibitive as we see these in antique venues. I bought mine at a thrift store back in the 1980's. I didn't use vinegar, which sounds like a good idea. Just washed it multiple times before seasoning. --Tom The right of self preservation, in turn, was understood as the right to defend oneself against attacks by lawless individuals, or, if absolutely necessary, to resist and throw off a tyrannical government. | |||
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Member |
Chain mail is awesome for cast iron and carbon steel skillets! | |||
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| Muzzle flash aficionado  |
I have a square cast iron skillet I use to cook bacon and Spam. I bought it probably in 1971 and it's still going fine. (FWIW, bacon and Spam are the only things I fry, thus the limited use. I'm not a cook.) flashguy Texan by choice, not accident of birth | |||
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