cast iron skillet

[zoom-zoom]

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!

[badger]

I have an iron skillet that is has that ceramic coating, like Le Creuset (a cheap Starfrit knock off). Can I "season" it like a real cast iron skillet? Food does stick to it, so I don't cook things like eggs, but for most everything else I do. I'm thinking I may just go and get a traditional skillet.

[OakLeaf]

Nope. Seasoning happens when oil seeps into the pores in the iron and bonds to the varnish. Enameled iron can't be seasoned. (But nothing sticks to it really hard, and it can be scrubbed, used for long cooking of liquids and acidic foods, and - even though they tell you not to - washed in the dishwasher.)

[Susan Otcenas]

Yay for Scandinavians! Ebelskivers rock!

I asked for (and received) a cast iron ebelskiver pan for christmas. Sooooo yummy. Fun to make, too!

[cyclingqueen2k9]

cast iron skillets are great for all types of cooking. I love them.

[Laterider21958]

Back in the late 1970's - early 80's there was a lot of cast-iron cookware around - especially here in Australia. It was not very expensive and I went 'mad' and purchased cast-iron saucepans, dutch-ovens, set of 3 skillets, set of 3 frypans (with lids), steak platters which came with individual wooden serving bases as did the small ramekins with lids. At the time I didn't season them correctly and was having constant problems with rust. I also found that they weighed a ton.

Being a hoarder I didn't throw them out and they spent over 25 years living in the deepest, darkest corner in my kitchen. In the meantime I invested in stainless steel cookware which are perfect still, except for their handles, which are now held in place with metal bands. So much for lifetime guarantees!

About 3 years ago I needed an extra large frypan and I dragged out the cast-iron one, dusted it down, applied oil and discovered it cooked the best ever quickest "roast" vegetables. With continual use and careful cleaning I have a wonderful non-stick frypan. Generally I remove the food and wipe it out with scrunched up paper towel while still hot and then apply a thin layer of oil. Acidic foods do effect the non-stick surface and the pan then requires a wash. I always dry it immediately to prevent rust and then apply a thin layer of oil and heat it and leave it to cool on the stove. There it stays until I use it the next day.

I'm going to don my miner's head lamp and delve into the back of the cupboard and resurrect the other pots and pans and give them a work out too. The steak platters have never been used as my husband gave up eating meat and joined me in vegetarianism, but I guess they'd be perfect for keeping veggies hot.