cast iron skillet

**pumpkinpony** · 01-19-2010, 07:59 PM

This is my favorite - Pineapple upside down cake! no mess in the cast iron...

**tulip** · 01-20-2010, 06:34 AM

I use my cast iron skillets for just about everything. I bake bread in them, and cook eggs, and burgers and cornbread and clafoutis and roast potatoes and sautee stuff and french toast and pancakes and even toast english muffins.

I love finding cast iron skillets at yard sales and junk shops. They never die, they just need a little rejuvenation from time to time.

**Biciclista** · 01-20-2010, 08:26 AM

me too! when i was pregnant with my first child, they checked me for anemia and were stunned at how high my red blood cell count was. They said it was from using cast iron. we cook everything in it, including tomato sauce.

**gnat23** · 01-20-2010, 08:47 AM

Haven't tried it yet, but keep meaning to:
http://vicariousfoodie.blogspot.com/...ato-pizza.html

But yah, I use my cast iron for everything. My favorite is the crust you can make on a hunk of blackened salmon. NOM.

-- gnat!

**GLC1968** · 01-20-2010, 09:01 AM

Originally Posted by gnat23

But yah, I use my cast iron for everything. My favorite is the crust you can make on a hunk of blackened salmon. NOM.

Oh, good idea! I haven't done salmon in ours yet but I will now!

I have quite a bit of cast iron but just a few weeks ago bought a cast iron ebelskiver pan and it is SOOO MUCH FUN! I love playing around with different ingredients from sweet to savory. And every single time I turn one, I marvel at how cool they are.

**oxysback** · 01-20-2010, 09:06 AM

Yum! I just made this Monday and it's delicious!

http://thepioneerwoman.com/cooking/2...-iron-skillet/

**GLC1968** · 01-20-2010, 10:18 AM

Originally Posted by oxysback

Yum! I just made this Monday and it's delicious!

http://thepioneerwoman.com/cooking/2...-iron-skillet/

Holy crap, I just drooled on my desk. That looks amazing!

**smilingcat** · 01-20-2010, 06:09 PM

Originally Posted by oxysback

Yum! I just made this Monday and it's delicious!

http://thepioneerwoman.com/cooking/2...-iron-skillet/

A classic french tarte tatin with few minor differences. very yummy.

**Eden** · 01-21-2010, 01:01 PM

Originally Posted by oxysback

Yum! I just made this Monday and it's delicious!

http://thepioneerwoman.com/cooking/2...-iron-skillet/

Holy crap - 3 sticks of butter and 1/2 a cup of sour cream.......

I have 2 cast iron skillets. One picked up at an Amish farmers market and one from my mother in law, who never seasoned it properly (and so hated it as everything would stick). I also have carbon steel wok (at least I think it must be.... it will rust if you leave it wet, but it certainly isn't iron... would be too thick and heavy). I impressed my Chinese co-workers with that one. It is well seasoned and well used. Nothing sticks to it anymore. All I have to do after cooking is rinse it and put it on the stove to dry. I think they'd never seen a white person with a proper wok....

I don't cook acidic things in my cast iron. I like the the condition of them too much at the moment to want to start again... I specifically like them for pancakes, fried potatoes, frittata - love them for frittata, directly from the stove to the oven and out again, no problem and all I have to do is turn the pan over to plate it. I still prefer a small pan with curved sides for fried eggs though.

**marni** · 01-21-2010, 05:43 PM

not only my desk but my computer are now soaked. I can see I am going to have to break diet restrictions for a day and try this. OMG

**Atlas** · 01-20-2010, 06:27 PM

Originally Posted by GLC1968

]
I have quite a bit of cast iron but just a few weeks ago bought a cast iron ebelskiver pan and it is SOOO MUCH FUN! I love playing around with different ingredients from sweet to savory. And every single time I turn one, I marvel at how cool they are.

I just had to comment it makes me happy to see someone else making aebleskiver. They are one of my favorite foods and I really need to get a pan for them.

**BleeckerSt_Girl** · 01-21-2010, 05:50 AM

One thing I will say here- the old cast iron pots and pans are way better quality than the newer ones made today.
It's WELL worth it to scrounge around in flea markets or garage sales to find an old one.

I do use my new one too, which 'seemed' like it was made in USA and had a lot of down home Southern style marketing descriptions to it, sold by a southern US company here...but when it arrived I was suspicious and searched everywhere for proof of where it was made and finally found "China" stamped tiny on the cardboard box. I suspected as much since it was oddly silver-ish (sort of like a graphite pencil look) thicker but more lightweight, and has a slightly rough finish, I suppose from a sand mold form. Nowhere near as good as my old American 60 year old pot. I wonder if the metal would test pure or not. Luckily I only bake bread in it, lined with parchment paper, so I'm not worried about it.

I suggest if you get any new ones you find out for sure whether they are made in USA or not. American ones will definitely be more expensive.
Best to hunt for an antique one!

**Biciclista** · 01-21-2010, 06:10 AM

Originally Posted by Atlas

I just had to comment it makes me happy to see someone else making aebleskiver. They are one of my favorite foods and I really need to get a pan for them.

what is that? (I see it has multiple spellings!)

**zoom-zoom** · 01-21-2010, 06:41 AM

Originally Posted by Atlas

I just had to comment it makes me happy to see someone else making aebleskiver. They are one of my favorite foods and I really need to get a pan for them.

Yay for Scandinavians!

Ebelskivers rock!

**AnnieBikes** · 01-20-2010, 09:01 AM

Hi Marni, I scavenged in my in-laws kitchen when my mother-in-law went in to the nursing home three years ago (she passed away on Thanksgiving). My 90 yr. old father-in-law has been eating with us these three years and has the benefit of the two wonderful, long seasoned fry pans! I also cook tons of stuff in them..cornbread in the little one, but everything in the big one. I stir fry in it as it gets really, really hot and you can quickly cook things.

Here is one of my favorites...Shrimp and Grits

4 servings

4 c. water
1 c slow grits (you can use the quick ones, but it isn't as good

)
3 Tbs butter
1/2 c. grated cheddar

Bring water to boil and add grits, following packaging instructions. Remove from heat and stir in butter and cheese.

1 to 1 1/2# shrimp, pealed and deveined (I have found that 1# of shrimp feeds three people for this recipe)
a bit of bacon grease
4 tsp lemon juice
2 TBS parsley
1/2 c scallions cut into 1/4" pieces (I use onions if I have no scallions on hand, but will saute them separately to add to the skillet)
1 garlic clove minced
1/2 tsp cayenne or to taste for spiciness desires
1 14 oz can petite dice tomatoes

Saute' shrimp in a teaspoon or two of bacon fat in very hot skillet until just done, about 2-3 minutes. Remove shrimp. Add all the rest of the ingredients to skillet and cook for three minutes, until very hot. Add shrimp back in and rewarm for one minute. Spoon grits into bowls and spoon the shrimp mixture over. Yummy!

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