"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 06-17-2007, 01:27 PM   #1
Assistant Cook
 
Join Date: May 2007
Posts: 11
Cooking with cast iron cookware

When I follow recipes, it may say to do something like saute shallots on moderately high heat (medium high, I assume) for five minutes, but I know if I do this, the shallots will burn. Does this happen because I'm using cast iron cookware? If I used stainless steel cookware would I be able to follow recipes more closely to the way they're written in the books? Is there a conversion factor between cast iron cookware and stainless steel cookware?

__________________

__________________
ST93 is offline   Reply With Quote
Old 06-17-2007, 01:44 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I'm not much of a cook at all, but here's what I've noticed recently having switched from old TFal to SS cookware. I don't need near as much flame to cook with or things will burn. Not unless I'm constantly hovering over that one pan shaking and stirring.
I've often wondered why recipes even give you a flame adjustment. Med-High heat on one stove may very well be at least hundreds of BTUs different than M-H heat on another stove. Dontcha think? I think they should just use terms like; cook quickly, cook slowly..... something more all encompassing to whatever type of heat you are cooking with.
But that's just my opinion
__________________

__________________
pacanis is offline   Reply With Quote
Old 06-17-2007, 03:34 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
I'd just try it at a lower heat. I assume you are stirring occasionally while they saute.

Cast iron vs. SS shouldn't make too much of a difference once you get either one up to the right temp. The CI will take longer to heat up and willhold the heat longer than the SS.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-17-2007, 03:50 PM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
To be honest, regardless of the cookware I'm using, I ALWAYS saute onions/shallots/garlic at a lower temp than a recipe states. Because everyone's stove & cookware are different, it's impossible for a recipe to give temps & times for sauteing chopped or minced vegetables without burning them. I'd rather saute lower & longer than risk burning.

And in fact, I also ALWAYS add garlic last & just give it a few quick turns before adding other ingredients. The time lengths given for sauteeing garlic are always way too hot & way too long. And once you've burned garlic, you have to start all over. There's no way to rescue that bitter burned taste.
__________________
BreezyCooking is offline   Reply With Quote
Old 06-17-2007, 04:08 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Also, to add to what everyone already said, don't worry about the "5 minutes" thing. Cook them until they are done to the point you want them. That might take 5 minutes or it might take 2 minutes or it might take 10. Each stove and cooking situation is different.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-17-2007, 04:29 PM   #6
Cook
 
Michael Cook's Avatar
 
Join Date: Mar 2007
Posts: 77
Are you sauteing or pan frying?
__________________
More of what does not work will not work.
I'm not a chef but my smilie is!
Michael Cook is offline   Reply With Quote
Old 06-17-2007, 05:25 PM   #7
Assistant Cook
 
Join Date: May 2007
Posts: 11
Thanks

Quote:
Originally Posted by Michael Cook
Are you sauteing or pan frying?
I'm sauteing. But really, I could be doing any type of cooking when I notice recipes are 100% accurate due to various factors previously mentioned in the thread.

Interesting advice. It just reinforces what I've always known about following recipes - trust your instincts. Thanks.
__________________
ST93 is offline   Reply With Quote
Old 06-21-2007, 10:04 AM   #8
Assistant Cook
 
Join Date: Jun 2007
Location: Silver Spring MD
Posts: 37
Quote:
Originally Posted by ST93
When I follow recipes, it may say to do something like saute shallots on moderately high heat (medium high, I assume) for five minutes, but I know if I do this, the shallots will burn. Does this happen because I'm using cast iron cookware? If I used stainless steel cookware would I be able to follow recipes more closely to the way they're written in the books? Is there a conversion factor between cast iron cookware and stainless steel cookware?
Try sweating instead of sauteing, I think a lot of people don't know the difference between frying, sauteeing or sweating. I find that cooking on a lower heat in a little oil (sweating) is the best method for cooking shallots. Its almost worthless cooking them on high heat due to the fact that they will burn. You can actually brown them by deglazing every so often (adding liquid like wine and cooking it down a little) I wouldn't do this in a cast iron pan though, especially on high heat, I have snapped a few cast iron pans in half doing that.

I like using aluminum, I know people say it causes things like Alsheimers, but it hasn't been proven. They may not be great for cooking acidic foods, but for pan frying or sauteeing, they work quite well. Stainless Steel I find is the best way to go for cooking acidic foods.

Cast iron heats up pretty quickly. Alumnium does too but I find it has a more even temperature through out the cooking surface. Stainless steel is great too bu I find it doesn't conduct heat as well as the other too, it has its uses and it might be your best bet for cooking your shallots.
__________________
OnlineCooking is offline   Reply With Quote
Old 06-21-2007, 12:30 PM   #9
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by OnlineCooking
I like using aluminum, I know people say it causes things like Alsheimers, but it hasn't been proven.
Or is it that you don't remember?


Recipes are a guide. Stoves aren't always calibrated correctly. Yes, follow your instincts and follow what is actually happening in your pan, and adjust accordingly.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-25-2007, 02:30 AM   #10
Senior Cook
 
Join Date: Oct 2004
Location: USA - Chicago, Illinois ~ On a windy day, I can almost get a frisbee to Midway Airport.
Posts: 280
Quote:
Originally Posted by Andy M.
I'd just try it at a lower heat. I assume you are stirring occasionally while they saute.

Cast iron vs. SS shouldn't make too much of a difference once you get either one up to the right temp. The CI will take longer to heat up and willhold the heat longer than the SS.
And How! I bought a new BBQ grill a few days ago. CharBroil Professional series with a cast iron cooking surface. Those bars were white hot after 6 or 7 minutes or warm-up. The best grill marks I've ever had too. I love the thing.

Sorry for being off topic....

RJ
__________________

__________________
Ardge is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.