"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 04-19-2008, 11:25 PM   #1
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
What is this??

I was reading a corn bread recipe, that needed a cast iron skillet, and that made me remember something..


I got this as a wedding gift and have no idea what it is! I think I remember trying to use it once... I put it on the burner ontop of the stove, and sprayed pam on it, and it started smoking real bad so I put it up, and havn't touched it since. Now it has a dark circle from where I sprayed the pam. This thing is really heavy, and i'm afraid might have a little rust on the back of it..

Can anyone tell me what this is, and how i'm suppose to use it??


Attached Thumbnails
Click image for larger version

Name:	100_1716.jpg
Views:	167
Size:	78.0 KB
ID:	3784  
__________________

__________________
DietitianInTraining is offline   Reply With Quote
Old 04-19-2008, 11:30 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,159
You have a square "grill" pan. From the looks of it, you need to season it to make it ready for use.

To do that, wipe it down well with vegetable shortening (Crisco) and put it on a rack in the oven, upside down, in a preheated 350F oven. "Bake" it for about 1 hour. Remove and allow to cool.

You may have to do the seasoning process a couple of times to build up a nice non-stick surface.

Once seasoned, you can use it for grilling meat, poultry, fish, etc.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-19-2008, 11:33 PM   #3
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Looks like a cast iron grill pan but it also looks shiny like aluminum? The ridges on the bottom make me think it is meant to 'grill' items on the cook top and has a pour spout on the side for the grease and fat.
But, I would wait to see what others say first. Do you know what it is made of? Is that what new cast iron looks like? (believe it or not all mine were had used and are black.. so I assume all cast iron is black). DW says yes that is what new cast iron looks like. If she is right, then it needs seasoning.
I bet all these questions are not helping LOL.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 11:34 PM   #4
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
Hmm.. So do I just rub the inside part or the whole thing with Crisco? How will I know if it's "seasoned" enough to use?

Thanks alot!
__________________
DietitianInTraining is offline   Reply With Quote
Old 04-19-2008, 11:34 PM   #5
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
OK, so while I was typing and pondering, Katie answered it LOL.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 11:36 PM   #6
Sous Chef
 
Join Date: Nov 2007
Location: Missouri
Posts: 588
lol Maverick.... I don't know.


It's very heavy.. So maybe it is cast iron.

Like I said, I only used it once, and it started smoking and scared me, lol. Should I be worried about the rust at all? How did it get rust on it just sitting in a cabinet?...
__________________
DietitianInTraining is offline   Reply With Quote
Old 04-19-2008, 11:40 PM   #7
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,159
Rub the whole thing inside and out with shortening. Yes, I know it sounds yucky, but you have to coat all the surfaces. The heat in th oven will cook some of the shortening onto the metal, which will seal it. That's why I said you might have to do the whole process more than once.

Like a cast-iron skillet, the more times you cook fatty foods in it, the better it gets.

Now, one thing I failed to mention is that don't wash the pan with caustic soap and water after you've used it. That will remove the seasoning you worked hard to achieve. If you must, sprinkle some salt into it, swish/scrub around and rinse out. Dry immediately.

The whole seasoning/cleaning process takes some practice, but it's well worth the effort.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-19-2008, 11:40 PM   #8
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
yea I'm gonna go with Katie and DW and agree it is cast iron. Just the inside needs seasoning (unless again there is something I am unaware of), and it smoked because the pam was burning on it. Cast iron rusts if left sitting around, so that doesn't surprise me either and wouldn't worry about it.
With my cast iron I scrub the outsides but am gentle on the inside so as not to ruin the 'seasoning' on it. Someone once told me not to use brillo pads on the outside even, so I use the sponges with the scrubber on one side. Seems to do the trick.

Now, lets see if Katie answered again while I was typing... LOL.
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 11:42 PM   #9
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Quote:
Originally Posted by Katie E View Post
Rub the whole thing inside and out with shortening. Yes, I know it sounds yucky, but you have to coat all the surfaces. The heat in th oven will cook some of the shortening onto the metal, which will seal it. That's why I said you might have to do the whole process more than once.

Like a cast-iron skillet, the more times you cook fatty foods in it, the better it gets.

Now, one thing I failed to mention is that don't wash the pan with caustic soap and water after you've used it. That will remove the seasoning you worked hard to achieve. If you must, sprinkle some salt into it, swish/scrub around and rinse out. Dry immediately.

The whole seasoning/cleaning process takes some practice, but it's well worth the effort.


I should have followed my instinct and just shut up and waited for you to answer!! I guess it is a good thing DW takes care of my cast iron for me too!!
__________________
Maverick2272 is offline   Reply With Quote
Old 04-19-2008, 11:42 PM   #10
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,159
If it got rusty just by sitting in the cabinet, it's most likely cast-iron. Unseasoned cast-iron will attract moisture like a magnet attracts iron filings. That's one of the reasons we should season it. The seasoning seals the metal and protects it from absorbing moisture, even from the air.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H 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 11:14 AM.


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