Cast iron cook ware - Do you love it or hate it?

Answer 1

Absolutely love it! I have five cast iron skillets in different sizes, a ten-inch and a 13-inch cast iron griddle, a cast iron fry pan ( a deep skillet with a cover), three cast iron Dutch ovens, three cast iron camp ovens in different sizes, and eight other cast iron pots, a cast iron loaf pan, a cast iron muffin pan, a cast iron skilled divided into sections, and a cast iron teapot. They are indeed heavy, and they do demand more care than steel or aluminum cookware - but the iron works so very well!

Answer 2

Love it! Cast iron is without a doubt the best for cooking as the heat is distributed evenly.
Some people say it gives food a good flavor but what is happening is all the food is cooking at the same rate,
so the flavors blend like in soups and stews. Frying foods will also cook evenly unlike other skillets where the meat closest to center cooks faster.
Cleanings not that hard rinse with mild dish soap and sit on burner till water is gone about 30-45 seconds.

Answer 3

I love it. But it's almost impossible to get 'good' cast iron pans anymore... new cast iron is cast too well (the surface is too 'perfect') so will not season properly, it is the imperfect surface of older pans that gives enough 'purchase' to allow oils and greases to penetrate the metal and create a real non-stick surface. With very old iron pans, cleaning merely involves rinsing with hot, soapy water, rinsing again with colder clean water, and drying. It is never necessary to scrub because nothing will stick to the surface.

You can still occasionally find good cast ironware at estate sales...

Answer 4

It's good and bad.

Good: Sears meat like the devil's vengence. Great heat conduction and distribution. Lasts forever. Not terrible to clean if you know how.

Bad: Heavy. (not a problem for me but for others). real problem is iron is a reactive metal and anything you cook with acid can react with it.

I have one cast iron pan for making the the ultimate seared steak. Nothing else.

Answer 5

because it really is new, verify it really is pro nicely. Coat the interior with a skinny layer of cooking oil and placed it in the oven at four hundred F for an hour. The oil carbonizes and creates a strong non-stick floor. My Grandma suggested the great way replaced into to coat it with lard and throw it in a bon-fireplace yet those are present day circumstances. Now you've the suitable pan for oven baked corn-bread. on the range proper,a high-quality iron is the in person-friendly words way(for my area) to practice dinner a steak "Pittsburgh type". With a touch oil, get it smoking warm. actually.Then sear your salt and peppered steak to perfection. i'm hungry now.

Answer 6

Cast Iron is wonderful.......but

it must be seasoned properly before use and throughout its life

it must never be washed with dishsoap (only hot clean water)

it must never go into a dishwasher

it must always be dried throughly before putting it away

**hint to dry it good before storing, put it in the oven for a few minutes on low heat. My Mother used to store all of her cast iron in the over in fact.

Answer 7

I used to hate it. I got a set of it 13 years ago, and nothing ever cooked right in it. But nobody told me I had to SEASON it first! So it took me years to learn to love it. Now I have an even bigger set. The only thing I still won't cook in it is eggs.

Answer 8

I love cast iron pans plus they are better for you. I have had a problem with being low in iron so I used my cast iron skillet. It helped, no more problems with iron.

Answer 9

Love the flavor it gives the food, hate that it will rust if you don't dry it thoroughly. Also, you have to make sure you that you season (with oil)the cast iron when new.

Answer 10

I absolutely L O V E it. It gives a special flavor and is so easy to use. You are able to cook on top of the stove with it and also cook in the oven with it. You can also take it on camping trips and cook over the open fire with it. One word of caution: Always keep it seasoned.