Cast Iron Questions
I recently purchased a cast iron set and have love cooking with it. However, whenever I look up recipes/instructions on how to cook up a steak or something, it always says to cook on high heat.I like to cook on medium to low heat to prevent... (more)
Hi everyone, I have scoured paleohacks and many others websites looking for peer reviewed, scientific studies dealing with the polymerized fat seasoning on cast iron cookware. I cannot find anything. Again, I found lots of advice and... (more)
I feel stupid for asking this. Is there a way I can check if my cast-iron skillet is seasoned well enough? I don't want to throw in some high grade salmon and end up a metallic taste or black color on it.
Hello! If trans-fat consumpution is problematic, is trans-fat formation while seasoning a cast-iron pan problematic? This site claims that trans-fats are integral to a good seasoning surface. It recommends flaxseed oil as a seasoning oil. The... (more)
My favorite method for cooking steak and burgers is to sear both sides in a cast iron skillet then put the whole thing in a 450 oven for a few minutes. However, despite looking at dozens of recipes, I've never seen a recommendation for how hot... (more)
What kind of baking sheet do you use? I had a moderately priced one I got from a local mega-mart, but whatever the coating on it was started to chip off. I'm not worried about price, but everything I'm seeing on Amazon I can't tell what kind of... (more)
I've recently switched over to cast-iron skillets for all of my cooking needs. While my stews taste much, much better, I haven't head any luck getting my omelets and other egg concoctions to do anything but stick to the bottom of the skillets.... (more)
I've seen a lot of REALLY rusty cast iron pans at tag sales or getting thrown away and have seen online tutorials for restoring them. Has anyone had any luck or ever even tried bringing back a really nasty cast iron pan?
I would really like to use my cast iron pans to cook with, but we just got a new stove in our apartment and were told by the guy who delivered and installed our stove to NEVER use cast iron on a glass top stove. Does anyone know anything about... (more)
i'm looking into getting a skillet....i only getting one so I am willing to spend more to get one that's good quality....i found this one on amazon: Lodge Enameled Cast-Iron 11-Inch Skillet....i know its not top of the line, but from my... (more)
what say you? is the soy oil of concern? if so, can I get rid of it and re-season? Also, i went to the Lodge web site because so many people recommend that brand and it turns out they season with soy oil too, is this problematic? (I don't have... (more)
I don't think it's too big a deal personally. The amount of oil which would get into your food is negligible. If it bothers you, you can remove the seasoning with steel wool and reseason with lard.
Hello everybody ! I decided to scrub my cast iron after it got some rust on it. After a vigirous rub, spots appeared. ImageShack album Any idea what the silver dots are ? They seem like little cracks. Thank you for your time and help ! (more)
Soo...I recently read some article about too much iron. Given what looks like a pretty high-iron diet due to all the red meat, fresh veggies, etc., is it bad to also use a cast iron pan? I hear lots of people avoiding iron in their multi-vitamin... (more)
Robb Wolf recommends various Lodge Logic products on his site (http://astore.amazon.com/robwol-20?node=8&page=1). Lodge Logic products do come pre-seasoned though. "What type oil is used to season Lodge Seasoned Cast Iron? We use a... (more)
I'm in the market for new pots and pans, including a new cast iron pan. My last one was like $25 from Target and it was ok. I noticed that I had to maintain the "seasoning" quit frequently, otherwise foods would stick. My question is are the... (more)
I'm looking for tips on how to season and maintain a cast-iron skillet, Paleo-style. If you Google it, you will invariably find tips to use Crisco or vegetable oil (plus people arguing back and forth about why one is better than the other). Only... (more)
I think you are over-thinking it. I also think you are being a bit anxious. A skillet takes a while to get "good 'n seasoned", be patient. Also, I'd totally drop the scouring, sanding, salt, etc. Each of these is stripping the seasoning. All of... (more)
Since going paleo and using copious amounts of lard to cook with, I suddenly realized I do not need to fry with a teflon pan any more. I want to try something else and indeed have tried out a couple of sad looking affairs which left me scrubbing... (more)
I have been wiping a strange, metallic, or fishy-smelling black substance from my cast iron pan after cooking, which had had its seasoning stripped fully or significantly through scraping/scouring/soap-washing. Foods had been somewhat burnt in it... (more)
i am thinking of something cast-iron or stainless steel that would heat up but raise the food up away from the heat... does such a thing exist? it would make a lot of sense, no?
Cast-iron cookware seems to get a lot of paleo love. I have trouble understanding how it could really be healthy. But perhaps my concerns can be dismissed. (I would love to have a healthy non-stick option). 1) The seasoning process seems to... (more)
It's fine, just re-season it by applying plenty of oil or lard and putting it into a cool-ish oven ~200 degrees for a few hours or overnight. Then wipe away excess oil with a paper towel and it's good as new.