Thread: cast iron pans

Originally Posted by Bluerain

.....snip.....
P.S. STAY AWAY FROM ANY BRANDS FROM CHINA!!! my dumb self got an EMRIL cast iron pan it doesn't hold a non-stick coating at all (i hate that guy anyway he should BAM! himself away)

His cast iron pans have a glass enamel glaze on them.
They do not season well because of the glaze
but do other things well. If you find one for
a buck or two at a garage sale sure grab it but not something
to buy new. If you cook with an abundance of fat and heat
sure just do not pay full price.

My guess is that scrubbing with Comet, Bon-Ami or Bartenders friend
over a year will whip them in shape but that is contrary to the lore
or cast iron.

The old 49ers would clean their cast iron pans with sand. They take
a lot of abrasion abuse and come out on the other side better
for it.

I learned how to clean my cast iron by watching chinese chefs cleaning their woks.I heat the pan up,then run it under very hot water and scrub with a brown wok brush(not the stiff bamboo headed ones)then dry on the burner and oil it or leave it dry.Never had a problem yet and my seasoning stay fine.

Question on the chinese stuff. I aquired a skillet that has made in taiwan stamped on ot.It works great actually,however, educate me if you will....what should I worry about or should I if it says Taiwan ?

Originally Posted by Wintchase

What's "seasoning" a pan?

Seasoning results from use.
There is a lot of opinions on how and why but
with use thin layers of oil harden and become
a surface that releases cooked food almost as well as
teflon but develops a rich flavor "fond" that teflon cannot.
The layer separates the iron from food so food will
not taste like iron or metal.

The thin oxidized and polymerized layers of oil and
fat that build up are seasoning. They are not "dirt"
that needs to be scrubbed and cleaned away but
modern housewives might and do.

BTW: Dishwashers are evil for pans of all makes and models.

I was on holiday for a few weeks this summer, my friend came to check on our house a couple times. We had an email while away from our friend saying she washed the old pan sat on the stove for us...

My wife saw the look of horror on my face and realised it was a much loved cast pan I leave on the stove due to constant use. Of course my friend meant well but she'd got the soap and wire wool out and really went to town on it destroying the seasoning. Some people just don't understand! You can't be angry for people trying to help but leave the cast alone if you don't know what you're doing ladies! Der der der

I've only had one pre seasoned pan and the first thing I did was get rid of it and start fresh. I'm sure it would have been fine but I like to know I've done them myself and I enjoy the process.

Originally Posted by Sasquatch

I was on holiday for a few weeks this summer, my friend came to check on our house a couple times. We had an email while away from our friend saying she washed the old pan sat on the stove for us...

My wife saw the look of horror on my face and realised it was a much loved cast pan I leave on the stove due to constant use. Of course my friend meant well but she'd got the soap and wire wool out and really went to town on it destroying the seasoning. Some people just don't understand! You can't be angry for people trying to help but leave the cast alone if you don't know what you're doing ladies!

My boss got all of his dads cast iron when he passed away...he washes it with soap and water.I tried to tell him...but he is very prideful at times......it's old cast iron too. Sad...so very sad.

Originally Posted by Nightblade

My boss got all of his dads cast iron when he passed away...he washes it with soap and water.I tried to tell him...but he is very prideful at times......it's old cast iron too. Sad...so very sad.

I never understand people like that, not willing to listen to someone with experience and genuine interest in certain subjects. Perhaps some people can't see past not using soap on something food related.

Originally Posted by Nightblade

Question on the chinese stuff. I aquired a skillet that has made in taiwan stamped on ot.It works great actually,however, educate me if you will....what should I worry about or should I if it says Taiwan ?

Not full sure about Taiwan but other countries around there do not regulate what gets melted down for it's cast iron jobs. A random sampling that I read about (will try finding it again) showed traces of cadmium, lead, and many other un healthy ellements in the cast iron pans. Seems melting down anything in the junk yards is ok for them... yikes...

Contaminents aside the quality of many of the Chinese peices is also much lower, less metal = thinner walls that don't heat evenly. I have a camp dutch oven about the size of a 14 deep Lodge and it is less than half the weight. It was a gift and I can't get rid of it just yet... Sure as hell not going to use it...

Originally Posted by DwarvenChef

Not full sure about Taiwan but other countries around there do not regulate what gets melted down for it's cast iron jobs. A random sampling that I read about (will try finding it again) showed traces of cadmium, lead, and many other un healthy ellements in the cast iron pans. Seems melting down anything in the junk yards is ok for them... yikes...

Contaminents aside the quality of many of the Chinese peices is also much lower, less metal = thinner walls that don't heat evenly. I have a camp dutch oven about the size of a 14 deep Lodge and it is less than half the weight. It was a gift and I can't get rid of it just yet... Sure as hell not going to use it...

Well a good seasoning will keep the traces of bad stuff from contaminating food
short of very bad loads of heavy metals. But this is yet another reason to shop
for an old pan made locally.

It is not the end of the world to have an iron pan see wire wool and soap.
Scrub with sand or sand paper rinse clean, toss in some fat rich trimmings and cook them down.
Wipe with a paper towel, toss in some trimmings and cook again.

I recall a pan used by Paul. He had a bunch of kids skating on it with chunks of fat-
back tied on their feet. It worked because he never let it get so hot that it burned
the kids. I do not think I could eat even one of his flap jacks they were big but OH so good.

Most folk use too much heat....

Originally Posted by DwarvenChef

.....
less metal = thinner walls that don't heat evenly. I have a camp dutch oven about the size of a 14 deep Lodge and it is less than half the weight. It was a gift and I can't get rid of it just yet... Sure as hell not going to use it...

If nothing else use it as a fire safe ash bucket. Worry the lip and lid with some
sand so it closes tight enough to extinguish embers. If it leaks a little air it might also
keep embers live enough to start a cook fire in the morning.

Heck drill a hole in the bottom and plant flowers...