Tell me about your cast iron pan

[momnteach]

I've recently started cooking more and actually enjoying it! I came across a recipe awhile back that called for the ingredients to be cooked on the stovetop and then baked. I can't even remember what the recipe was at this point though. So could I use a cast iron pan on the stove and then put it in the oven? It just sounds like something useful to have around but I'm wondering how often I would even use it. My mom also mentioned a dutch oven but the only dutch oven I know of does not involve cooking Which one do you find more useful?

[lorrie]

I have a cast iron pan that I bought at a store like Target or Wal-Mart but I really only use it to make fried chicken which is not often. You have to be really careful with how you clean cast iron pans so they don't lose their seasoning.

We also have an enamel cast iron pan. Some common brands for this type of cookware are Le Creuset or Emile Henri, but the ones we have are by Mario Batali. We have a dutch oven and a skillet type pan with a handle. Because of the enamel coating, you don't have to worry about losing the seasoning. I feel like the dutch oven is the most versatile because it has a lid and is larger.

So, I guess it kind of depends on how much money you want to spend but all of these items can go on both the stove top and into the oven.

[dcannie]

i love my cast iron stuff and use it a lot. mine was handed down, but i think you can buy some that are already seasoned (the lodge brand, maybe?) be sure you read up on how to wash them-- basically just wipe out, rinse w/ water, dry well. never soak, never put in dishwasher.

also, if you have a flat top stove you have to be super careful b/c they can scratch the top. place it gently on the stove top and do not move it around (no wriggling, sliding to another burner.) pick it straight up when you are ready to transfer it.

i like my enameled dutch oven as well, i use them both equally, it just depends on what i'm making.

[jess7205]

Yep, a cast iron skillet (or whatever) can be transfered from stove top to oven. Actually, most of my regular cookware can, too. You might not have to go get somethig special if transferring from stove top to oven is your main goal. Check the manual and see what the max temp for you cookware is. Sometimes it's just the lids that can't go in the oven, especially if they have a special handle. Oh, and don't forget that the handle will be hot once you take it out of the oven. I've made that mistake more than once!

[Deleted]

I use cast iron for tons of things. I love cast iron especially for one-dish recipes that can go from stove-top to oven. I have this book: reviews.crateandbarrel.com/7258/7636/the-cast-iron-skillet-cookbook-reviews/reviews.htm with tons of those sorts of recipes. I highly recommend the book if you want to figure out what to do with cast iron. I have all Lodge pre-seasoned. I have 6, 8, 10 and 12-inch skillets, a dutch oven, and a flat griddle. I use the skillets for eggs (you have to butter them first or eggs will stick), deep dish pizza, cakes, cornbread, gravy and frying things. I use the dutch oven for things for DH like chicken and dumplings and deep fried chicken (I'm a vegetarian). I use the griddle for pancakes, flatbreads, biscuits and regular pizza. I probably use the griddle and the 8 and 10-inch skillets the most and the 12-inch skillet and dutch oven the least because those are the biggest pieces, and there are only two of us.

The biggest advantages I see to cast iron are the even cooking (no hot spots) and the non-toxic cook surface that adds a little iron to my diet. Also, the more you use them, the better they get and they last forever. They get passed down in my family for generations, but I haven't been lucky enough to receive any of the old, glass-smooth stuff yet.

Disadvantages are that they have to be washed in the sink (no dishwasher), heaviness, and hot handles. I do use a little soap on mine from time to time, despite all instructions to the contrary. They still have seasoning on them. Even if you break down the seasoning, they can be reseasoned.

[dirtyred]

My cast iron pans were my grandmother's and water rarely, if ever, touches them. Washing with soap and water ruins the non-stick seasoning the pans get. I clean mine with salt, a lttle bit of oil, and a rag.