Seasoning a Cast Iron Dutch Oven?

[Pupsnpullets]

Thanks for all the info. I've double checked my 'new' oven and all it says is #8, 10 5/8", made in the USA. It has a wire handle but no legs like I've seen on some others.

al, you must have super strong cupboards to take the weight of 50 of these things

So my next question would be is how cooking with cast iron differs to cooking with a regular ceramic dish? Lower heat, I'd imagine. What else? Do you feel there is an energy saving quality to cast iron?

I welcome all comments.

 

[monty590]

Hi,

I've always been told that you shouldn't wash your cast iron. Why? I've been washing my cast iron pans for years and they seem fine.

Also, when I cook with cast iron instead of a steel pan, I notice that the whole bottom of the pan gets heated instead of just a hot spot in the center, thats helpful.

I also notice that if I don't reduce the heat after the pan heats up, I will soon be frying the heck out of my food.

I've been looking at Lodge Dutch ovens on line for a year and they are around $50. It depends on the size though.

Nice find!

 

[al6517]

Quote:

No silly, I keep them in heavy wooden boxes in the barn. Cast iron heats more evenly, is easier to regulate the temp, and is naturaly non stick. I only pull mine out for special occasions, I do allot of Cowboy cookouts over open wood fires, and I am the cook at hunting camp. You can cook anything better in cast iron, example : I have cooked chocolate cake, apple pies, cobblers, bisquits, all over mesquite wood open flame. Just try it you will love them. I will tell you something that is funny to all my friends, you should see their faces when i pull out big bertha, she is a 26" wide skillet, I use it for breakfast and I can put 2 doz fried eggs in at once, what a hoot that is. have fun with them I do.

AL

 

[birdnutz]

Mine went through a house fire and still are fine. I do clean them with soap and heat them on the stove after cleaning. I also use olive oil and never had a problem. Maybe I'm doing it wrong?

 

[al6517]

The reason for not using soap is threefold, 1=many say it leaves an after taste when cooking. 2=it takes away some of it's non stick capability. 3=you will always have to reseason after washing with soap.
on another note be carefull what type oil you use to season with, some may go rancid, just a light coat of pure vegi oil works. some people use olive oil but it smokes more at lower temps.

AL

 

[Their Other Mother]

I like to use solid shortening to keep mine up. I make pineapple upsidedown cake in my big fry pan - turns out so easy, looks and tastes great. I have a dutch oven that the outside lid rusted on. how should I clean the rust off?

Lets start a poll: How many pieces of cast iron do you own?
1 griddle that covers 2 burners on my stove top
2 - 12" fry pans
1 - 10" fry pan
1 - 6" fry pan
2 - 12" dutch ovens
1 - 6 qt pot (rounded bottom with legs,wire bale but no lid)

 

[al6517]

Quote:
Steel wool or one of those green scratchy pads removes the rust quite well.
I have================
15-dutch ovens w/lids, all sizes
10-skillets all sizes
15-frying pans, all sizes
15-pots, all sizes
3-gridles, reversable, flat on one side, grill marks on the other side.
2- large roasters
10-cornbread and muffin molds
and dozens of other cast iron items that go with them.
I think thats it though I may have forgotten 5 or 10.
I love them like I love my chickens, whoops sorry.

AL

 

[Pupsnpullets]

Thanks again for all the info. I'm cleaning it up today. I'd like to start another post for cast iron cookery to get me started. I'm getting quite excited! You'd think I was 5 years old again

 

[mullers3acers]

The info everyone is telling you is correct. We went on a wagon train event about 5 or 6 yrs ago cooked with cast iron and have been hooked ever since. 99% of my cookware now is cast iron. We have most of it displayed on our kitchen wall or stored on or in the kitchen cook/wood stove.

As far as the price you did well dh and I went to an auction and a 12 in pan went for $50

 

[LilRalphieRoosmama]

I love using cast iron cookware!! Here's a couple more tips: to get really stuck-on food off, put some water in the pan and just let it simmer on the stove. Will be super easy to wipe out afterwards (and salt does help if necessary to scour). Also, let the pan heat up slowly - start it out on med-low and never turn the heat up past medium. There usually isn't a need to anyway.

You got a GREAT deal on your dutch oven!!!