Page 1 of 2 12 LastLast
Results 1 to 10 of 11
  1. #1
    waxing poetic Hipcheck's Avatar




    Join Date
    Apr 2001
    Posts
    31,180
    Liked
    1344 times
    Karma
    1356238
    Mentioned
    18 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    369 Post(s)

    Default Cast Iron Skillet

    Found a good deal on one and was wondering if some here had some good recipes or tips on how they use them.
    What sets him apart is that he’s big, and he can skate, and he can protect the puck from anyone. If you’re trying to get it and he doesn’t want you to get, you’re not going to. -Justin Williams on Kopitar

    Click 4 LGK INTERNET RADIO ARCHIVE

  2. #2
    1st Scoring Line Salty Dog's Avatar




    Join Date
    Dec 2006
    Posts
    3,835
    Liked
    1193 times
    Karma
    1209967
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    231 Post(s)

    Default

    Cast iron rules all!

    If it isn't already seasoned, you'll have to season it. Once you get a good seasoning, it'll work even better and be easier to clean. Don't use soap or scrub to hard when cleaning and make sure to dry it completely or it will rust very easily. I usually dry mine, put it back on the heat until smoking hot and then rub some oil on with a paper towel before putting it away.

    Recipes are endless. They are great for pan frying steaks. Just season up your steak, get the pan ripping hot, add a bit of oil, and cook away. They are also good for making corn bread loafs, frying chicken, and anything that requires consistent high heat.

    Be careful of the handle though - it gets just as hot at the pan.

  3. #3
    I'm Back Homer Simpson's Avatar




    Join Date
    Jul 2002
    Posts
    4,548
    Liked
    280 times
    Karma
    4043400
    Images
    3
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    49 Post(s)

    Default

    Quote Originally Posted by Hipcheck View Post
    Found a good deal on one and was wondering if some here had some good tips on how they use them.
    When you wife gets out of line, grab the skillet and put her in her place. Good thread, I have one and I have only used it for cooking some steaks. I prefer the grill better though. Maybe a good recipe and especially hints will change my mind.

  4. #4
    Sing, cuckoo! BIG JOE's Avatar




    Join Date
    Jan 2004
    Posts
    6,778
    Liked
    571 times
    Karma
    1489319
    Images
    72
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    72 Post(s)

    Default

    I cook Swedish meatballs on mine and they are Fantastic !

  5. #5
    Life is a highway ImA1032's Avatar




    Join Date
    Jul 2004
    Posts
    4,704
    Liked
    4 times
    Karma
    1010000
    Images
    1
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    1 Post(s)

    Default




  6. #6
    Team LGK OTTo VoN BLoTTo's Avatar




    Join Date
    Aug 2005
    Posts
    2,766
    Liked
    136 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    14 Post(s)

    Default

    Quote Originally Posted by Salty Dog View Post
    Cast iron rules all!

    If it isn't already seasoned, you'll have to season it. Once you get a good seasoning, it'll work even better and be easier to clean. Don't use soap or scrub to hard when cleaning and make sure to dry it completely or it will rust very easily. I usually dry mine, put it back on the heat until smoking hot and then rub some oil on with a paper towel before putting it away.

    Perfect advice, Salty. The seasoning and upkeep is super-important.

    Agreed on the Steaks. You'll never get a better crust than with a smoking hot cast-iron. Great with pork chops too.

    One that Ms. Blotto makes is brick-chicken. It's been a while and I can't remember how she portioned the bird, but essentially you wrap a few bricks in foil and press the garlic/salt/rosemary/olive oil marinated pieces as flat as possible onto the hot surface and leave them until golden brown and cooked through. Both sides. Stays sealed and juicy, with killer carmelization and concentration of flavor. I think she takes the skin off for this recipe--which is usually my favorite part--but it's not missed here. We'd eat the meat with roasted garlic and a squeeze of lemon.

    * * *

    One of my favorites is Panini's. If you have two c.i. pans, heat up both and put the sandwich in one, and set the bottom of the hot second pan atop the sandwich. The heat and weight will press and brown the sammy on both sides. You don't get those fancy lines, but thin, perfectly crunchy bread every time.

  7. #7
    The Icy Lake Damien C's Avatar




    Join Date
    Aug 2005
    Posts
    2,684
    Liked
    20 times
    Karma
    1000000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    2 Post(s)

    Default

    I love my cast iron and use it for just about anything. The seasoning on that thing is so thick it's practically a non-stick.

  8. #8
    Go, Kings, Go Rinkrat's Avatar




    Join Date
    Aug 1999
    Posts
    211,815
    Liked
    8507 times
    Karma
    131320945
    Images
    6741
    Mentioned
    63 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    662 Post(s)

    Default

    MMMMMMmmmmmmm!! Love mine!!

    Sear a steak on it with another heavy pot (or a brick wrapped in foil) on top of the steak. If it's a thick steak, throw it in a hot oven for a few minutes to finish it off.

  9. #9
    waxing poetic Hipcheck's Avatar




    Join Date
    Apr 2001
    Posts
    31,180
    Liked
    1344 times
    Karma
    1356238
    Mentioned
    18 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    369 Post(s)

    Default

    When cooking are you guys using added oil or just the oil accumulated in the seasoning process?

    Blotto-the chicken sounds great.
    What sets him apart is that he’s big, and he can skate, and he can protect the puck from anyone. If you’re trying to get it and he doesn’t want you to get, you’re not going to. -Justin Williams on Kopitar

    Click 4 LGK INTERNET RADIO ARCHIVE

  10. #10
    Everybody relax, I'm here KingThomas's Avatar




    Join Date
    Feb 2004
    Posts
    1,588
    Liked
    492 times
    Karma
    1098004
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    97 Post(s)

    Default

    I use my cast iron when I go camping.

    For breakfast, toast gets made on the hot surface, then I'll fry up some bacon then eggs get cooked in the grease.

    Then for lunch, fresh (still alive 10 min prior to being cooked) deep fried trout fillets with a lemon & Mrs.Dash rub.

    Mmmmm. Can't wait for camping on the Kern again!

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65