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Post by featherduster on Mar 16, 2020 10:35:35 GMT -5
In my household I cook with a cast iron skillet 2-3 times a week, I use my wife's nonstick for eggs and that's about it.
I look at a cast iron skillet like a great fitting well worn comfortable pair of hunting boots, use them, clean them off, and keep them in a dry place till you need them again.
Restoring old ones is fine if you want but you can buy them real cheap at Wal-Mart, I have about 7 in different sizes I have accumulated over the years.
Nothing makes a fruit pie like a cast iron skillet.
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Post by oldhoyt on Mar 16, 2020 11:18:21 GMT -5
About 40 years ago I scrubbed the seasoning completely off my mother's cast iron skillet. That's the last time she asked me to do dishes.
I wipe out mine with just hot water in the sink and then heat on the stove top. Then pour in a little vegetable oil and wipe it around.
Last 2 weekends I've made a rosti (basically hash-browns) and man are they tasty. I tell my wife all the time, "Nothing cooks like iron".
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Post by Deleted on Mar 16, 2020 16:42:32 GMT -5
In my household I cook with a cast iron skillet 2-3 times a week, I use my wife's nonstick for eggs and that's about it. I look at a cast iron skillet like a great fitting well worn comfortable pair of hunting boots, use them, clean them off, and keep them in a dry place till you need them again. Restoring old ones is fine if you want but you can buy them real cheap at Wal-Mart, I have about 7 in different sizes I have accumulated over the years. Nothing makes a fruit pie like a cast iron skillet. I`ve seen recipes for cast iron skillet cornbread too. Dying to try it.
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Post by steiny on Mar 16, 2020 19:37:57 GMT -5
Yea, cornbread is great in a cast iron skillet.
I've picked up some great deals on cast iron cookware at antique shops. Some of them have a bunch of it, and I find the older stuff is a bit better than the new Lodge stuff. Seems like the new Lodge stuff is a little "rough surfaced" and takes quite a while to get broken in.
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