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Old 04-08-2007, 11:36 PM   #11
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If you do get rust, you can revive it with alot of elbow grease, a lemon and course salt ... salt the bottom of your pan, cut the lemon in half and use as a scouring brush with the salt. Rinse, dry well, grease and heat immediately ... repeat if necessary. I have found this to work quite well on some good garage sale finds ... Others may have other techniques though.
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Old 04-09-2007, 04:43 AM   #12
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Quote:
Originally Posted by college_cook
I only use my cast iron to sear meat and fish. You can do lots of things with it, but then you run the risk of rust. My iron is about 135 years old though, a gift from my grandmother, so anything that has to do with a lot of acid or a lot of moisture goes into another pan, and I don't ever have to worry about rust.


Speaking of which, cast iron can also be used outdoors on the grill for blackened fish or chicken. In a sense, it can boldy go where no other cookware's metal has gone before (Star Trek)!!

Even my wok is a cast iron one.
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Old 07-04-2007, 07:12 AM   #13
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Lots of posts that are good.. how about the fact that you can give a finish to a dish under the broiler in cast iron from stove top cooking and no worry about handles burning.
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Old 07-04-2007, 11:00 AM   #14
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Yes, it's very versatile and and go where other cookware can't.

For instance, you can't make blackened fish or chicken in SS, or it will burn permenantly and you won't be able to get the stain out..
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Old 07-04-2007, 12:18 PM   #15
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the real trick with cast iron and acid foods is not leaving it in the pan. Serve it up; don't let it cool in the pan. Wash the residue out with hot water as soon as possible. And gerally speaking I wouldn't poach fish in wine and lemon in raw cast iron. But I've cooked chilis and marinaras and bologneses etc for years with no trouble to the seasoning or flavor.
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Old 07-04-2007, 12:45 PM   #16
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You can practically cook anything in cast iron cookware, with the exception of the things you mentioned.

It is also excellent for making luscious gravy from pan drippings like fried chicken, chops, steaks and roasts.

The 5-qt. cast iron Dutch Oven is great for slow cooking pot roast and stews! I also have a 3-qt. deep pan for frying chicken in it.
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