Any cast-iron lovers here?

[amyquilt]

Cast iron addict here, too! I have several pieces from my mother and others I purchased, Lodge brand.

Any cooking I don't do in cast iron, I only use stainless steel. No non-stick or other yuck for us.

 

[NanaKat]

Same here....cast iron or stainless....no non-stick cookware.
I have several covered skillets by Wagner. I use several sizes and even have a cowboy skillet (18 inch) with lid for outdoor cooking in coals. Dutch oven and stew pot get lots of use too. Griddles are great too.

By the way, Teflon emits a gas that is not safe for my lovebirds and parakeet. It can kill these small birds.

 

[Scrambled Egg]

I have just one nicely seasoned and blackened cast iron frying pan that I really like. Took me 3 years early in our marriage to finally get the thing seasoned right!!

 

[redhen]

I have a lot of cast iron pans..I cant use them now though because i went and bought one of those glass top stoves like a dummy!

 

[Henrietta23]

Quote:
Read back, several of us use ours on glass top. We're just cautious!

 

[Slywoody]

Love my old Wagner. I cook anything it. I even made fudge that rocked.

 

[redhen]

Quote:
Read back, several of us use ours on glass top. We're just cautious!

OOh, your brave! Maybe i'll try it..

 

[LaSombra]

my mom always has used cast iron. I grew up with it. Only thing is that you can't stick it in the dishwasher (lazy me). However, stew cannot be made in anything but a cast iron dutch oven. *nod*

 

[ChooksChick]

Quote:
Dear god, do not use "shove the skillet into the fire" method. On this forum you will learn everything about cast iron.
http://www.griswoldandwagner.com/cgi-bin/yabb/YaBB.pl

Oh, and for seasoning, what I found works the best is some form of pig fat. Either lard or bacon. And do not cook an egg in freshly seasoned skillet, it will strip the seasoning off.

I definitely, as you can see by my post regarding cracks, do not subscribe to the plunging-the-hot-pan-into-the-cold-river method. If you read the entire article, it's not abusive, and it isn't about tempering the skillet, but about burning off everything, in an even, time-consuming way. This is for folks without a self-cleaning oven. Nothing wrong with it, and it doesn't hurt your pan if you DON'T CHANGE TEMPERATURE SUDDENLY. It clearly says cool your pan gently.

You have to really read the article.

 

[ChooksChick]

Quote:
I blame this for our increases in autism, illness, cancer, etc. It's made with known carcinogens and the FDA grandfathered it because each of the compounds is approved via some 1930's rule that allows them separately...but the company's own data shows the product is safe except when heat is applied...

Neato. This isn't safe for us, either. Iron all the way!!