Comments on: Learn To Love Your Cast Iron Skillet http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/ Sat, 11 Feb 2012 22:20:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: debora P http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-230417 debora P Sun, 21 Aug 2011 15:45:29 +0000 http://www.joythebaker.com/blog/?p=143#comment-230417 I love my stainless steel pans all-clad but I love my cast iron just as much. If you take care of them they will last forever, passing it on for generations! Thanks for posting this, forgot what temp! I season these puppies on my grill outside (indirect heat) saves from smoke alarms which are too sensitive. Must make sure and regulate the temp though, take care! I love my stainless steel pans all-clad but I love my cast iron just as much. If you take care of them they will last forever, passing it on for generations!

Thanks for posting this, forgot what temp! I season these puppies on my grill outside (indirect heat) saves from smoke alarms which are too sensitive. Must make sure and regulate the temp though, take care!

]]> By: Noah Binder http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-223789 Noah Binder Wed, 10 Aug 2011 12:37:34 +0000 http://www.joythebaker.com/blog/?p=143#comment-223789 If the salt doesn't work, and putting it through your oven's "clean" cycle doesn't work, you are going to have to scrub and re-season. First try a plastic/nylon scrubber and if that doesn't work, sigh heavily, grab some steel wool and give it hell man! Then go back to step one of this nice lady's excellent instructions and get seasoning again. If the salt doesn’t work, and putting it through your oven’s “clean” cycle doesn’t work, you are going to have to scrub and re-season. First try a plastic/nylon scrubber and if that doesn’t work, sigh heavily, grab some steel wool and give it hell man! Then go back to step one of this nice lady’s excellent instructions and get seasoning again.

]]> By: Matt http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-220360 Matt Sun, 31 Jul 2011 08:36:07 +0000 http://www.joythebaker.com/blog/?p=143#comment-220360 Does Coconut Oil (or other oils for that matter) work? Or does it have to be exclusively bacon grease/vegetable oil? Thanks! Does Coconut Oil (or other oils for that matter) work? Or does it have to be exclusively bacon grease/vegetable oil?

Thanks!

]]> By: Eve Bedingfield http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-209542 Eve Bedingfield Tue, 05 Jul 2011 23:11:31 +0000 http://www.joythebaker.com/blog/?p=143#comment-209542 I have two cast iron skillets that I simply adore cooking in. Both pans were extravagant purchases for me but worth every penny. I have a small one I bought when I was single and it was perfect for everything. I bought a 10 inch skillet about seven years ago. I had good advice from my mom on how to season the first one so, I did the same to the second one. For the past year or so a crust has begun to form around the inner sides of the pan. I know scrubbing and scouring is not good, so I have just worked at it gently. It seems like you would have to remove it with a flat blade or a steel puddy knife. I don't like the sound of either one of those!!!! I have followed the tips above which by the way, were my mother in laws exact advice, but I still can't slide anything out of it. Any advice would be greatly appreciated. I have two cast iron skillets that I simply adore cooking in. Both pans were extravagant purchases for me but worth every penny. I have a small one I bought when I was single and it was perfect for everything. I bought a 10 inch skillet about seven years ago. I had good advice from my mom on how to season the first one so, I did the same to the second one. For the past year or so a crust has begun to form around the inner sides of the pan. I know scrubbing and scouring is not good, so I have just worked at it gently. It seems like you would have to remove it with a flat blade or a steel puddy knife. I don’t like the sound of either one of those!!!! I have followed the tips above which by the way, were my mother in laws exact advice, but I still can’t slide anything out of it. Any advice would be greatly appreciated.

]]> By: Ron http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-200359 Ron Sun, 19 Jun 2011 07:11:29 +0000 http://www.joythebaker.com/blog/?p=143#comment-200359 This is quite a popular post, Joy! Thank you for this! Good info on how to season and just as critical, how to MAINTAIN cast-iron pans. I love mine. I had to source them halfway around the world, since they're not too common hereabouts. I use mine for Aebleskivers - so fun to do! Last batch stuck horribly - so I went back to re-seasoning the pan. It was so much worth it. I paid 40 dollars on postage alone for that heavy baby! I'm gonna look over your recipes to find out what else I can cook in iron, Joy! Keep up the most excellent work on your beautiful blog! R. This is quite a popular post, Joy! Thank you for this! Good info on how to season and just as critical, how to MAINTAIN cast-iron pans. I love mine. I had to source them halfway around the world, since they’re not too common hereabouts.

I use mine for Aebleskivers – so fun to do! Last batch stuck horribly – so I went back to re-seasoning the pan. It was so much worth it. I paid 40 dollars on postage alone for that heavy baby!

I’m gonna look over your recipes to find out what else I can cook in iron, Joy! Keep up the most excellent work on your beautiful blog!

R.

]]> By: Vicky http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-195990 Vicky Thu, 09 Jun 2011 17:11:56 +0000 http://www.joythebaker.com/blog/?p=143#comment-195990 I never tried the cleaning method suggested here but I will. My pan is in desperate need of re-seasoning! my experience has been that it is not the cast iron pan that causes problems, but the people around who can't resist using soap and elbow grease! I am a nurse-midwife and although it is not good for the pan, I often recommend that my clients cook acid foods in cast irons because it can actually add a daily dose of iron to the diet! I never tried the cleaning method suggested here but I will. My pan is in desperate need of re-seasoning! my experience has been that it is not the cast iron pan that causes problems, but the people around who can’t resist using soap and elbow grease!

I am a nurse-midwife and although it is not good for the pan, I often recommend that my clients cook acid foods in cast irons because it can actually add a daily dose of iron to the diet!

]]> By: Shaun Somers http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-190120 Shaun Somers Sat, 04 Jun 2011 06:53:27 +0000 http://www.joythebaker.com/blog/?p=143#comment-190120 My skillet has been starting to stick. I vastly prefer cooking in it to my other frying pans, so I'm going to re-season as soon as possible. Luckily I have been saving my bacon grease (best thing to fry eggs with!). Thanks for the great tips. My skillet has been starting to stick. I vastly prefer cooking in it to my other frying pans, so I’m going to re-season as soon as possible. Luckily I have been saving my bacon grease (best thing to fry eggs with!).
Thanks for the great tips.

]]> By: Twinsmama http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-158136 Twinsmama Sat, 12 Mar 2011 07:22:56 +0000 http://www.joythebaker.com/blog/?p=143#comment-158136 Don't know exactly what you meant by "prepare it," but when I make corn bread, I put about 2 tablespoons of bacon grease or peanut oil in my 10-inch skillet (swirling it around so that the bottom and sides are well oiled) and place it in a 450-degree-F oven, leaving it to thoroughly heat while I mix up my batter (about 5 minutes). Then I pour the excess fat from the hot pan into my batter, stirring it into the mixture, and then pour the batter into the hot skillet and put it immediately back into the oven to bake. I hope this helps. Don’t know exactly what you meant by “prepare it,” but when I make corn bread, I put about 2 tablespoons of bacon grease or peanut oil in my 10-inch skillet (swirling it around so that the bottom and sides are well oiled) and place it in a 450-degree-F oven, leaving it to thoroughly heat while I mix up my batter (about 5 minutes). Then I pour the excess fat from the hot pan into my batter, stirring it into the mixture, and then pour the batter into the hot skillet and put it immediately back into the oven to bake.

I hope this helps.

]]> By: larry http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-150274 larry Mon, 14 Feb 2011 13:48:27 +0000 http://www.joythebaker.com/blog/?p=143#comment-150274 i have a cast iron skillet that was my mothers and my problem is i am a very bad cook but love corn bread and i have seasoned it the way you said to do now how do i prepare it to makd easy corn bread i have a cast iron skillet that was my mothers and my problem is i am a very bad cook but love corn bread and i have seasoned it the way you said to do now how do i prepare it to makd easy corn bread

]]> By: Michaele http://joythebaker.com/2008/09/learn-to-love-your-cast-iron-skillet/comment-page-2/#comment-149677 Michaele Fri, 11 Feb 2011 04:50:31 +0000 http://www.joythebaker.com/blog/?p=143#comment-149677 Demitra, your pan will darken with use. You can't get it black with one seasoning session, that only comes with lots of use and love. Demitra, your pan will darken with use. You can’t get it black with one seasoning session, that only comes with lots of use and love.

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