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Old 01-16-2009, 12:07 PM   #31
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My sister had a glass top stove in my dad's house. She got ticked off cause his CI kept causing scratches.

Dad said, "then take the g......d.... thing out of here then!"

Dad got his old coil electric stove back, and no more problems.
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Old 01-16-2009, 01:58 PM   #32
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Old 01-21-2009, 01:31 AM   #33
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As everyone knows I have a wood cookstove so I use CI for everything of course. The important part is the seasoning like everyone said and be sure not to store it anywhere near any kind of moisture or steam source because it can rust. Don't panic if it does rust, just take a wire brush to it then use steel wool and reseason it. One mistake is washing them in harsh detergents like Dawn. I use plain castile bar soap when washing mine but not much of it.
I find that CI makes up for a lot of issues like uneven heat that can plague a wood stove and don't cook anything with a high acid content in it like tomatos. I use heavy stainless steel for that because acid will eat the seasoning coat on the pan.
Lodge is a great brand and it's found everywhere, even Wal-Mart carries it.
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Old 01-27-2009, 05:07 PM   #34
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Why ci?

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Originally Posted by kwitel View Post

So in what areas would you recommend I try a CI skillet?
They are so cheap so I figured i'd try one; any particular brand to look at?
Can someone explain the seasoning process?

Thanks!
Not only do I cook a lot, I work P/T at Williams-Sonoma. I had to learn a LOT about cookware - especially for the store I'm in here in NY.

CI is best for grilling applications and braising. Properly seasoned, they can be used for just about everything perhaps except crepes. That said, I don't use mine for everything.

You mentioned All Clad. The All Clad SS is pricey, but I've used mine for years and they are still my go to pans. Learning the right technique is part of the equation. SS is harder than Alum but not a good conductor. All clad was the first company that figured out how to sandwich those materials all the way up the sides of your pan and not just pile up a "disk" at the bottom - which some companies still do. That technique is fine in a stock pot, but not for other pans where you might get sticking where the sides meet the bottom due to inconsistent heat distribution.

Now let's look at the other popular material - copper. The best at heat distribution and responsiveness but the most expensive and hardest to care for and it needs to be combined with other material since copper leeches ions into the food which over time isn't good for you. So copper pots are lined in tin or SS. SS being the best.

Cast iron retains heat best, but isn't responsive - once hot it stays hot. That is the perfect property for searing foods and for long braisings. I wouldn't use a grill pan that wasn't CI! It's great for steaks, chicken breast, butterflied chickens, pork and burgers. You can use it just on the stove top (after pre heating it) and for some recipes - it's great to use under the broiler or in the oven. I like the ones with the ridges for grilled items. I always recommend the Lodge brand. They are inexpensive and if you take care of it, it will last generations! Get preseaoned - the only kind we sell at WS. Baking in CI is also great. I make crisps and corn bread in my CI.

Braising - also a great place to use CI. I use a Staub covered baker for long braised items and even some roasting. The heat transfer is great. The only draw back is the weight!!

I hope this was helpful and not too confusing.

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Old 01-31-2009, 05:54 PM   #35
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I guess you CAN use cast iron for crepes, but you might break your wrist swishing the batter around in the heavy pan! LOL!

Great explanation of the products.

I also have a full set of RevereWare and they also had copper bottom as well as aluminum clad pans, and I have that old set, but I prefer cast iron for pan or skillet cooking on the range.

To new cooks, I have one thing to say.....The only thing different about cooking in Cast Iron is you need "patience", because it takes cast iron a while to heat up enough, so leave the temperature of the range on "low-medium" if you need it to be there, and WAIT! You will not be disappointed with the final product, it will cook beautifully and not burn.

(I have burned more food in Stainless Steel pans and saucepots. I have to stand over it and keep moving it around.) I much prefer the texture, flavor, and final blending of food in cast iron, or enamel covered cast iron.

I prefer the old DESCOWARE!
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Old 01-31-2009, 05:59 PM   #36
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Quote:
Originally Posted by Erinny View Post
As everyone knows I have a wood cookstove so I use CI for everything of course. The important part is the seasoning like everyone said and be sure not to store it anywhere near any kind of moisture or steam source because it can rust. Don't panic if it does rust, just take a wire brush to it then use steel wool and reseason it. One mistake is washing them in harsh detergents like Dawn. I use plain castile bar soap when washing mine but not much of it.
I find that CI makes up for a lot of issues like uneven heat that can plague a wood stove and don't cook anything with a high acid content in it like tomatos. I use heavy stainless steel for that because acid will eat the seasoning coat on the pan.
Lodge is a great brand and it's found everywhere, even Wal-Mart carries it.
I have a FARBERWARE Cast Iron 12 inch skillet. I treat it much the same as you do your LODGE. I was at Marshall's this week and they had a 12 inch Lodge on sale half price for about $59. It looked much the same as my FARBERWARE, but when I tried to pick it up off the shelf, it was so heavy, I couldn't even lift it! I got mine on EBAY for under $30.

Some brands are lighter weight than others and they cook just fine. You may have to season them more often, if they aren't pre-seasoned, till they get really dark, but they are good to cook in.

Candy
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Old 02-01-2009, 10:04 PM   #37
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there's more to it than just type of metal

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Originally Posted by sugarx2 View Post
I guess you CAN use cast iron for crepes, but you might break your wrist swishing the batter around in the heavy pan! LOL!

Great explanation of the products.
I have enough issues with carpal tunnel without trying crepes in cast iron! I work at Williams-Sonoma part time, so I better know a little about the properties of different materials. Often it's not just about the pot, but the combination of many variables that should be taken into consideration.


Quote:
Originally Posted by sugarx2 View Post
(I have burned more food in Stainless Steel pans and saucepots. I have to stand over it and keep moving it around.) I much prefer the texture, flavor, and final blending of food in cast iron, or enamel covered cast iron.
SS shouldn't cause foods to burn. I caramelize onions in my All Clad all stainless saute pan. I certainly don't stir them the entire time it takes!

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Old 02-06-2009, 01:20 AM   #38
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Quote:
Originally Posted by sugarx2 View Post
(I have burned more food in Stainless Steel pans and saucepots. I have to stand over it and keep moving it around.) I much prefer the texture, flavor, and final blending of food in cast iron, or enamel covered cast iron.

I prefer the old DESCOWARE!
Me too! I save the aluminum clad stainless steel for stock pots, double boilers, bowls, basins, and colanders.
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Old 02-07-2009, 04:19 PM   #39
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So I am new to CI cookware and my CI grill has developed some rust because I didn't know the proper way to clean it. What should I do to remove the rust?
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Old 02-07-2009, 07:23 PM   #40
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Lightbulb How to care for CI cookware

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Originally Posted by Easton View Post
So I am new to CI cookware and my CI grill has developed some rust because I didn't know the proper way to clean it. What should I do to remove the rust?
From Lodge Manufacturing's website:
"If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section Re-seasoning Your Lodge Cookware"

I always refer people to their website for info on CI cookware because I think the instructions are well written and easy to understand. If you have any other questions, let me know.


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