Thread: Cast iron?

Originally Posted by STF

so do i never wash it at all, ever?

Most stuff that sticks to the surface after cooking will come loose with boiling water. Just let it sit for a bit and scrape it off with a plastic scraper (I use a metal spatula sometimes) or rub with a nylon scrubbing pad.

I use dish washing detergent and a stainless steel scrub on my cast iron and steel skillets, then dry off on a hot stove.

The myth never ends

Cast Iron myths are as bad as SR myths

I no longer say "Dish Soap" I qualify it by saying Dawn I doubt there are many Dish Soaps on the market that still contain Lye but who knows

LYE will strip seasoning, that is where the saying came from, if Dawn strips seasoning you didn't season well...

Only two things I don't cook in my CI, even though it won't hurt it

Tomato Sauces - cooks in Enameled CI
Fish - cooks in Stainless steel

Cento have a great rep in San Marzano circles and it is well earned

However

The best canned tomato can't touch fresh tomatoes right out of the garden oven roasted with fresh garlic




Skins on or off just depends on what you are after, for this Capellini Pomodoro w/Shrimp I removed the skins, made for a smoother pan sauce

Cento has the regular and the organic. The organics cost more but the tomatoes are larger in size. I buy mine on Amazon by the case.

It's hard to beat snags on the barbie, but so much rain here means I'm cooking inside with the cast iron. The road I normally take to work is under water, so my usual 15 minute drive is now 45 minutes taking the long way around . Usually takes 4 to 7 days for the water to recede.

Here's what the Carmine's cookbook has to say about tomatoes.



Of course that's their take on it. Take that for what it's worth.

I like to use fresh tomatoes but they are not as consistent as the canned ones. Also for sauce they have the bite that is hard to replicate with fresh ones unless you want to stew and process them yourself which my grandmother taught me how to do. If I grew my own and put up a few dozen jars I would rather have that but I don't and figure why reinvent the wheel? My recipe is adjusted to work with the canned and trust me, you would have no complaints.

Cast iron and spam, a good combo. Going to have Spam fried rice later, getting my ducks in a row.

Originally Posted by spazola

Cast iron and spam, a good combo. Going to have Spam fried rice later, getting my ducks in a row.

I've never tried Spam-------shrimp, ham, pork etc but never spam. You'll have to post some pics with everything else included.

Originally Posted by DZEC

Most stuff that sticks to the surface after cooking will come loose with boiling water. Just let it sit for a bit and scrape it off with a plastic scraper (I use a metal spatula sometimes) or rub with a nylon scrubbing pad.

After I use my cast iron I deglaze it with some water, quick scrub with a nylon brush then dry and oil.

Geek