subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
I recently junked my counter-top electric oven/broiler. (I used it to cook small things when I didn't want to use the big oven - like small cassaroles or 1/2 a chicken.) Now I'm wondering if I could use my cast iron on the stove top for similar dry heat cooking.
I have a #8 and #10 skillet and a 5-qt dutch oven and I have cast iron lids for all of them. I could use round cake racks for a trivet if that's needed. Will I ruin the seasoning if I use them for dry-heat cooking on top of the stove?
Tell me your experience - give me your tips - advise me! TIA
ps: I did try roasting garlic this way (put the bulbs on a trivet in a covered pot) and that worked fine. Too chicken to try anything else.
pps: I have a gas stove
I have a #8 and #10 skillet and a 5-qt dutch oven and I have cast iron lids for all of them. I could use round cake racks for a trivet if that's needed. Will I ruin the seasoning if I use them for dry-heat cooking on top of the stove?
Tell me your experience - give me your tips - advise me! TIA
ps: I did try roasting garlic this way (put the bulbs on a trivet in a covered pot) and that worked fine. Too chicken to try anything else.
pps: I have a gas stove