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Rick
03-26-2008, 01:18 PM
I know a lot of us old geezers are familiar with both cast iron and clay products but I didn't see a thread on either of these so I thought I'd throw out some info for the younger folks.

Cast Iron:

I grew up at a time when cast iron was probably the only economical choice in metal for food preparation. I don't remember any family member ever cooking on anything but cast iron. It's advantages are enormous and about the only down side is weight (but that's an advantage in itself).

Cast iron is made from just that, cast iron. It is not only an excellent heat conductor, cast iron heats evenly and consistently, it is inexpensive and will last for generations with proper care. It's even an old-fashioned way to cook fat free.

You can choose from skillets, griddles, dutch ovens (stove type and camp type) and even cast iron pots. I have a great bean pot from my grandmother that is in excellent condition and still used. Not to mention my mother's dutch oven and several sizes of skillets. I'm currently in the market for a griddle.

Seasoning the cast iron:

The very first thing you want to do with cast iron is season it. Place the cleaned cast iron pan on a heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of the pan (I mean a light coat) with a neutral cooking oil. Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. Food-grade coconut oil/butter also works well.

What you are doing is opening the microscopic pores of the metal so the oil can actually penetrate into those pores.

Leave the pan on the hot burner of the stove for a few minutes. Remove from the hot burner and wipe excess oil off the pan with a paper towel.

You can do this in a medium hot oven as well. The oil will prevent food from sticking to the pan. As the cast iron cools down, the oil is trapped inside those pores and when you cook, the food won't stick because the oil is released as the pan heats up.

Once you have cooked in it, never allow food to sit in it. The acids in the food will dissolve the oil coating and pick up a metal taste. You're food will also stick without the coating.

Cleaning Cast Iron:

Never scrub your cast iron. You can wipe it out with a wet cloth. The food can usually be wiped away leaving a clean pan. Remember, the food didn't stick to the metal so you don't have to scrub it to get it clean. If you have any that does stick, use a plastic scraper to lightly scrape the food out. I always oil the pot/pan inside and out before putting it away. That ensures the pan won't rust and it will be ready to cook in the next time.

Always store your pot/pan with the lid off so humidity doesn't build up inside the pan. I also like to put a paper towel inside to absorb any moisture that might be attracted.

If you inherit a black old cast iron pot or pan don't think it's dirty. That's just a well seasoned, well used pan. What a present to receive!!

Clay Pots:

Clay pots are just so cool to cook in. Unglazed pots are soaked in water before using. Not only will you cook the food but the water will be released as steam so you steam the food at the same time. Since you aren't cooking off the food's juices you'll wind up with a juicier meal that retains a lot more of its nutrients and natural flavor.

When you purchase a pot, soak it and the lid (if you have one) in cool water for about 30 minutes. Clean both with a stiff brush to remove any clay dust. That's it! Each time you use it, just soak it in water for 10-15 minutes before using it.

You do need to be a bit more cautious with clay. It doesn't take sudden changes in temps very well so you won't preheat the oven. Place your meal in a cool oven then turn it on. Likewise, when you remove the pan, don't sit it on a stove burner, on the stove surface or on a metal rack. Instead, set it on a hot pad so it doesn't cool off too quickly.

Unglazed pots are different than other pots in that you have to raise your cooking temperature by 50-100 degrees. Remember, some of the heat is being used to convert the water in the pan to steam. You'll have to experiment with your stove to determine what the difference should be. And you don't want to start timing the meal until the oven is at temperature.

When cleaning the clay pot, make certain it is completely cool. Never use soap on the clay pot. It can be embedded in the pores of the pot and make your food taste soapy. Instead, just use warm water and a brush if you need to remove food that might have stuck to the surface.

If you have some really caked on food then you can sprinkle some salt or baking soda on it. Salt or soda will act as a mild abrasive to clean the pot. Once finished, rinse your pan and dry it well. Again, either store the lid separate from the pan or inverted so it doesn't seal the pan. If you store it inverted then slip some paper towels between them so you don't chip the clay ware. I always drop towel paper in mine to absorb any moisture because clay pots can mold if they remain wet.

Stoneware:

Stoneware is another really great way to cook. Like cast iron, stoneware has to be seasoned before you use. But seasoning stoneware is even easier than cast iron. Just spray the inside of the pan with a vegetable spray and cook away. You'll need to do that the first couple of times you use but once you have the stoneware seasoned you won't have to do it anymore.

Cleaning stoneware is a lot like cast iron. NEVER use soap. The stoneware can absorb the soap and leave your food tasting soapy. In addition, you'll remove the seasoning and food will stick. Instead, wait until your stoneware has cooled to room temperature then scrape off any food residue with a plastic scraper, wash with warm water and dry it. You'll notice a brown coloration start to form on the stoneware. That's exactly what you want to see. It starts to build a surface coating that aids the non-stick ability.

If you ever need to really clean stoneware, blend 3 tablespoons of water with 1/2 cup of baking soda. It should have the consistency of a paste. Spread this evenly over the stoneware and let it sit for about 20 minutes. Scrape off the mixture with a nylon or plastic scraper and rinse in hot water.

Always look for stoneware that has been fired at or above 2000F. We purchased ours from Pampered Chef and have never been disappointed with it. For Easter, my wife baked a hash brown potato casserole in one of ours. It had some cheese in it. I simply used a plastic scraper to remove the left over food by lightly scraping it then rinsed it in clear hot water. Cleaned up like a snap.

Quality stoneware is safe in conventional, convection and microwave ovens, and is freezer-safe!

Never place cast iron, clay or stoneware in a dishwasher.

I hope that helps. I don't think there is anything better than cast iron, clay or stoneware to cook in. It makes a real difference in the taste of the meal to me.

If anyone has any tips or ideas they would like to add, feel free.
BraggSurvivor
03-26-2008, 01:28 PM
Great post Rick, especially with clay. Ive never tried it. Where would you buy it?
Rick
03-26-2008, 01:34 PM
Just about anywhere that sells cook ware. Romertopf is a big name in clay pans. Sort of the Pfaltzgraff of the clay pan world.

Here's a link to their web site:

http://www.romertopfonline.com/
Aurelius95
03-26-2008, 01:39 PM
When my grandmother died a few years ago, my granddad sold the house and moved out. I inherited a cast iron skillet and griddle. My wife and I have been having a good time using it to make cornbread or pancakes. I've looked up several recipes online, but have yet to use the skillet for anything other than cornbread. I'll have to venture out with my cooking skills.

Thanks for sharing Rick.
nell67
03-26-2008, 01:56 PM
How do you clean cast iron that has rusted,if you do not scrub it? I found a small skillet on the property when we moved here and it has some rust on it,would like to clean it up if it is possible without damaging the skillet.

I have a larger skillet and had a dutch oven,but my father borrowed the dutch oven for a boy scout trip and I never got it back:mad:
Rick
03-26-2008, 02:06 PM
Nell - You have to clean the spot in the skillet and start all over. Take some steel wool and scour the spot until the rust is gone. I'd start as soft as possible. 000 or 00 steel wool. Wash it, dry it, and re-season it. You don't have to clean the whole skillet, just where the rust is. The coating will build back up with use.

If it's really bad, then I'd clean the whole skillet and start like it was brand new.
nell67
03-26-2008, 02:10 PM
it is fairly bad,but I hated to get rid of it because I know you can clean them up,just never found anyone around here who knows how,I have never bought a new cast iron skillet,the larger one I have was my grandmothers.
Rick
03-26-2008, 02:13 PM
I've never cleaned a whole skillet before. I have done some spots here and there. Here's a how to for the whole thing.

http://antiques.about.com/cs/miscellaneous/ht/CleanCastiron.htm

It looks like some serious cleaning.
nell67
03-26-2008, 02:17 PM
Awsome! I'm not afraid of a little elbow grease! Thanks Rick.It shouldn't take to long,it is a rather small one.
Rick
03-26-2008, 02:21 PM
After you get it back to a clean metal I would wash the dickens out of that thing to make certain no chemicals are retained in the metal. And I don't think I'd wash it in hot water the first few times so you don't open the pores of the metal. After you wash a couple of times then I'd wash it a couple more in hot water. Just some thoughts.
beerrunner13
03-26-2008, 03:16 PM
Excellent and timely post! I use my casr iron all the time. I recently got a griddle and large skillet that look like they have been outside for years, just started cleaning one yesterday tried a wire brush, but quickly moved up to a wire wheel on a drill. One word of caution you may want to use a dust mask if they are real bad.
Alpine_Sapper
03-26-2008, 03:20 PM
I'm currently in the market for a griddle.



If you don't mind paying for the brand name, Emeril :rolleyes: sells a pretty good line of cast iron, at least for what you can find new today.

*BAM*
awfoxden
03-26-2008, 03:24 PM
it is fairly bad,but I hated to get rid of it because I know you can clean them up,just never found anyone around here who knows how,I have never bought a new cast iron skillet,the larger one I have was my grandmothers.

ive picked up a few from yard sales that were rusted all over. great way to pick up dutch's for chear. what i have done is filled a sink with hot dish soapy water and used steel wool and scrubed the heck out of it. when the pot is looking better, i drained the water and refilled with clean hot soapy water and scrubed again, and washed the pot. this will remove any and all of the old seasoning but brings the pot back to life as a clean metal. just need to reheat and season. after a year or two of consistant use and taking care of it will develop the characteristic dark black seasoned look. also many dutch oven enthusiasts only use a dutch over for a particular purpose, so as to not mix flavors in dishes, i.e. one dutch is strictly for making bread, one stricly for cakes and coblers, one for beans and soups, and one for main dishes. i personally only have 4 of various sizes but i still typically only use my 10 inch for deserts and my two 12 inch deeps for main dishes. i have an 8 inch that seems to work pretty well for me for side dishes such as vegies, or beans. i have a few frying pans that work great. i like to use them much better than my wifes expensive stainless pans - seem to cook food better and it is the only real non-stick pans ive use. my griddle is typically only used in my camper while making breakfast on a gas burner stove. in the house i find the frying pans work great in place of the griddle but it would also work on the home range as well. when seasoning my dutchs after use, i've found that my camp chef two burner stove works great and keeps the smoke outside while heating and oiling my pans

one thing about using bacon grease or lard to season is if not used frequently it can go ransid and effect the tast of your food the next time you cook. also alot of people swear by extra virgin olive oil, however i've found that this also imparts flavor into your dish, so if your say baking a cobler it will come out with a hint of olive oil. i've since recleaned my dutches and use as light of canola oil as i can get and i havn't had a problem with taste since.

hope this helps a bit.

andy
Rick
03-26-2008, 03:25 PM
Lodge is sort of THE name in cast iron cookware. They started in the early 1800s and they are still doing it so I figure they know a thing or two about cast iron. I stick with them.

http://www.lodgemfg.com/

Besides, any guy in a beard and bow tie better be able to sell something.
awfoxden
03-26-2008, 03:26 PM
for cast iron i've always leaned toward LODGE or CAMP CHEF for new. stay away from stansport or tex sport - cheap junk from china. you get what you pay for.
Rick
03-26-2008, 03:29 PM
Good post, Andy. Thanks!!!

I've used olive oil in the past and noticed the same thing. You can pick up a hint of flavor.
awfoxden
03-26-2008, 03:32 PM
hey rick i was wondering how to strat a thread? i've went through several of the title catagories and can't find anything that looks like a place to start.

sorry for the off topic.

andy
Rick
03-26-2008, 03:40 PM
You can start anything in General Chat. What do you want to post about?
trax
03-26-2008, 03:44 PM
I've got three cast iron skillets, they're my favorite cookware.
nell67
03-26-2008, 03:47 PM
My favorite as well.
trax
03-26-2008, 03:48 PM
hey rick i was wondering how to strat a thread? i've went through several of the title catagories and can't find anything that looks like a place to start.

sorry for the off topic.

andy

Andy, go into any of the headings and there should be a blue box that says start thread in the top left hand corner. There is on mine, so post under whatever heading is appropriate.
Alpine_Sapper
03-26-2008, 03:50 PM
Andy, go into any of the headings and there should be a blue box that says start thread in the top left hand corner. There is on mine, so post under whatever heading is appropriate.

Or, use the forum tools drop down on the right hand side when viewing the thread listings. Either should work.
awfoxden
03-26-2008, 04:12 PM
thanks for the help, i figured it out and posted a new thread under general chat.

thanks
andy
crashdive123
03-26-2008, 04:34 PM
it is fairly bad,but I hated to get rid of it because I know you can clean them up,just never found anyone around here who knows how,I have never bought a new cast iron skillet,the larger one I have was my grandmothers.

Nell - I had one that I just could not get the rust out of with steel wool. It was too pitted. I put a brass wire wheel on a power drill. It took a little while, but came out real good. After that, lots of soap and water before seasoning. Came out nice.
Rick
03-26-2008, 06:17 PM
I suppose a person could use a dremel or even sand blast one if it was really bad. You just can't hurt cast iron unless you break it.
nell67
03-26-2008, 07:01 PM
I had a very large one years ago,set it on the burner and turned it on,walked over to the sink heard a loud pop and saw sparks fly across the floor,the burner on the stove shorted out,and managed to make a nice sized hole in the bottom of my skillet:mad:
Rick
03-26-2008, 08:22 PM
I completely forgot about stoneware so I went back and added it to the first post. I'm just bumping the thread so you'll know I added it.
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yellowcab
12-24-2025, 02:42 PM
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yellowcab
12-24-2025, 02:43 PM
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yellowcab
03-23-2026, 08:45 PM
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yellowcab
03-23-2026, 08:46 PM
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