Help with Cast iron stock pot.

[Rocket Raley]

Ok, I don't get it, lord I've tried. I love to cook but until I met my husband I had never heard of cast iron pans. My DH talks all the time about his mom's cooking and cast iron so I bought some and he is so happy.

I have been cooking in them for 2 years now but I hate to tell him that I just don't get it / understand it.

How are they better than a regular non-stick pan? They seem like so much more work then the regular ones.

I'm sure I'm missing something.

I bought them, seasoned them. When I cook in them it's the same as any other pan except I have found out scrambling eggs in them sticks. So does red link sausage.

I wait until it cools, put some dawn on it, and take a green scubby to it to get the food stuck to it off. Then dry with a paper towel, spray with Pam spray and put it back on top of the refrigerator, cause I read somewhere to leave them lying flat. When I get ready to cook I take it down, wipe it again with paper towels, add olive oil and start again.

What am I missing or doing wrong? With my nonstick egg pan, I throw it into the dishwasher and then under the counter.

 

[silkiechicken]

I know nothing about pans except from what I read in this thread, and sounds like you're scrubbing is taking off all the "good" and that these pans should never be washed, but rather, wiped clean after being cooked with, preferably wiped clean with oil.

 

[line-rat]

Quote:
I am betting that pot is cast aluminum. DO NOT PUT IN A BIG FIRE IT WILL MELT> I KNOW I MELTED ONE OF MY MOMS WHEN I WAS ALOT YOUNGER. WOW WAS SHE MAD.

 

[Settin'_Pretty]

If you aren't sure about Aluminum or cast, use a magnet.

Seasoning your Cookware
Thoroughly wash with mild soapy water your new skillet, dutch oven, griddle, or B.B.Q. grate, and then rinse and dry over low heat to remove all moisture from the porous metal.

With a paper towel LIGHTLY coat the ENTIRE surface of the heated pan or pot with Crisco or lard.
(Do not use butter or margarine). Coat the inside, outside, the lids, and corners.
Bake the cookware upside down at 400 degrees for 90 minutes without pre-heating.
Put some aluminum foil under the cookware to catch the drips.
Allow the pan to completely cool in the oven.
Remove from oven and wipe clean.

 

[MissPrissy]

Quote:
Good cast iron once seasoned should not need to be cleaned with soap. Soap is not a good thing for it. Wipe it out while it is hot and wash only lightly with dish soap only as needed. Your green scrubby has broken your seasoning and just oiling it after washing isn't doing the job.

If your scrambled eggs stick the pan is not seasoned properly and/or it wasn't hot enough when you put the eggs in.

 

[BamaChicken]

I always coat the insides with oil and salt and bake in the oven for about two hours on 200. Has always worked for me

 

[2dream]

After reading Katys post and looking at that pot again I think it is cast aluminum also. So the fire idea is definately out.
I have no idea how to season cast aluminum,

 

[MissPrissy]

I have looked at it again also. I, too, need to back track and say it is more likely cast aluminium.

When I first saw the photos I thought maybe it was cast AL but then I said surely she knows what her pot is.

Don't put your pot in a fire.

 

[BJ]

I think its genetic. You were born with the "cast iron" gene...or you weren't

. My husband, who calls himself "Appalachian American" totally understands how to use these pots and how to season them...and he likes to cook with them. I, however, born into a "non-Appalachian American" family, don't fully understand how to use these pots 'n pans, as much as I try, and my cooking in them never works out as well as my DH. Like I said, I think it's genetic!!!

 

[hencackle]

Appalachian American, that's funny! I have to borrow that.