Cast Iron for beginners

SWMO wrote:

Bluetruck11 wrote:
Do not wash them with soap.. You can rub salt in them to clean and wipe out or soak and wipe out... always dry well and oil them before storing....

Over the decades I've found that the best way to clean them is to add water, boil and use a dish brush to loosen everything. Dump out the water and put it back on the heat to dry, then oil.
Clean does not mean sanitized, that will be done when the pan reaches cooking temperatures. Remember that it makes no sense to sanitize a frying pan and then put raw chicken it!

I've been using CI virtually every day on our Nu Wave induction cook top that is glass and it shows no signs of scratching. This has been going on for many months now.

Yep. As soon s I'm done with them and while still hot water goes in. A nylon bristle brush is the most it takes. Often I just wipe them and call it good as all that's left is oil residue anyway.

My favorites are my 9"skillets. They just seem to be the size that gets used the most here. I have a Lodge and a Wagner and they get a work out.

I got most of mine at garage sales.

Wanderlost wrote:

Old-Biscuit wrote:
Let all my cast iron go when we hit the road......now I get to go a hunting for replacements.

Flat iron, griddle, 12 incher, dutch oven, wok. Probably have to buy the wok new.

Gonna be like a scavenger hunt :B

Any thrift store is going to have cast iron. You'll have the world to choose from. Enjoy the hunt.

You mean, any thrift store that Old-Biscuit hasn't picked through LOLOL

WoodGlue

Old-Biscuit wrote:
Let all my cast iron go when we hit the road......now I get to go a hunting for replacements.

Flat iron, griddle, 12 incher, dutch oven, wok. Probably have to buy the wok new.

Gonna be like a scavenger hunt :B

Any thrift store is going to have cast iron. You'll have the world to choose from. Enjoy the hunt.

Bluetruck11 wrote:
Do not wash them with soap.. You can rub salt in them to clean and wipe out or soak and wipe out... always dry well and oil them before storing....

Over the decades I've found that the best way to clean them is to add water, boil and use a dish brush to loosen everything. Dump out the water and put it back on the heat to dry, then oil.
Clean does not mean sanitized, that will be done when the pan reaches cooking temperatures. Remember that it makes no sense to sanitize a frying pan and then put raw chicken it!

I've been using CI virtually every day on our Nu Wave induction cook top that is glass and it shows no signs of scratching. This has been going on for many months now.

Do not wash them with soap.. You can rub salt in them to clean and wipe out or soak and wipe out... always dry well and oil them before storing....

you CAN use cast iron on glass top stoves, you just have to remember to lift the pan not drag the pan. But then if you do break the glass, just remember it is cheaper to buy a new stove than it is to replace the glass. When I worked for Sears I can't tell you how many people would call repairs to have the glass replaced only to have the service tech tell them to go buy a new stove, it is cheaper. that is where the extended warranty comes in handy. he then gave them a 10% coupon to come in and buy one.

Years ago, my daughter gave me a set of Wenzel branded iron cookware, in a wood shipping/storage/ gift crate. It's Chinese junque actually, but thickness and general quality isn't bad. The surface finish, or lack of, is what got to me. The surfaces were rough as a cob, which is okay on the outside, but really a pain on the cooking surfaces. I got the skillet and 12" DO smooth on the inside with an angle grinder and flap wheels, then put a nice seasoning layer on them, and have been having a great time ever since. The griddle was a good enough surface, so that's being used as is. The saucepan never did (yet) get the grinder treatment, so I have never used it after all these years. These live in the travel trailer and are my regular go-to cookware for most things. I have added an 8" Lodge DO for smaller dishes and baked goods, and in the house kitchen my 10" covered iron skillet lives on the stovetop. There's more iron around, too, like an 8" skillet for cornbread, etc. Love the stuff.

TexasShadow wrote:
I use my cast iron skillets and deep fryer all the time. I've tried others, but always come back to my iron. I use PAM or any brand of spray oil on them after rinsing with very hot water and drying with paper towels.

Pretty much the same here, but recently I've been using a brush to oil mine and I'm liking it.
It's just a bristled pastry/paint brush and it puts a really nice light coating on.