Comments on: Nonstick Cast Iron

By: Video Series #3: Cooking With Cast Iron | breakawaycook

Video Series #3: Cooking With Cast Iron | breakawaycook — Tue, 02 Mar 2010 06:29:00 +0000

[...] Cooking With Cast Iron March 2nd, 2010 Posted in Cooking ideas Here’s the visual version of this post on the wonders of cast iron pans. Jesus, why did I wait to get a haircut until AFTER this video? [...]

By: Doug

Doug — Tue, 24 Nov 2009 16:37:11 +0000

I have tons of cast iron. i have been collection for years. i have goon to flea markets an got old peaces the where just caked with crud. i jst put the in my oven and turn on thh ovencleaning cycle which cleans them back down to when you first buy new. then i put tem through a seaning cycle. good as new.

By: Eric

Eric — Thu, 20 Mar 2008 03:08:02 +0000

My steak session on cast iron often results in the screams of the detector, too! I really wish I had a hood.

By: L

Tue, 18 Mar 2008 17:31:17 +0000

Steak! Or grilled meat in general! I live in a tiny LA apartment with nowhere to BBQ so my cast iron grill pan is a great alternative. It’s even worth the fact that every time I use it, I set off the smoke detectors and you can see me running back and forth fanning at them with a cutting board or magazine. I’m sure the neighbors must love me when I grill. =D

By: Eric

Eric — Mon, 03 Mar 2008 20:52:00 +0000

Chuck, I got those small round lidded iron pans at the Crate and Barrel outlet store in Berkeley, but I think every Crate and Barrel carries them… insanely cheap, I think $8.

That version of the sandwich press is brilliant! Why buy a panini press.

Love the dishrag-between-the-pans idea!

By: Karena

Karena — Mon, 03 Mar 2008 09:12:00 +0000

I live in a circa-1921 flat with walls of lathe & plaster, so I can’t (won’t?) install the pot-rack of my dreams I see in the kitchen porn magazines. So that means I stack my pots and pans in the cabinets. I fold old dishrags into squares and layer them between pots and pans. Sometimes when I return a Le Creuset pot to the cabinet, I swear the old wooden shelves creak a bit.

By: Scott

Scott — Sun, 02 Mar 2008 13:11:00 +0000

Another great place to find them is at garage sales; two of my pans were about $3 each, and, and as bonus, had several years of preseasoning.

I also have a cast iron sukiyaki pan which I got in Japan.

I like to use the Alton Brown method for making grilled cheese sandwiches: make the sandwich, with butter (or oil) on the top and bottom outer portions. Heat two cast iron pans (one smaller than the other) on the stove. Then put your sandwich in the larger one, and put the smaller one on top – it’s a sandwich press! It takes about 30 to 45 sec., and then it’s done.

By: Chuck

Chuck — Sun, 02 Mar 2008 01:24:00 +0000

I have been using the pan my Mother give to me that was her Mother’s, probably made in the 1920′s. pretty well seasoned.
I see in the picture, small bowl like pans with handles and lids. Where did you find them, I have been looking/googling since I saw the picture.

By: Eric

Eric — Fri, 29 Feb 2008 04:41:00 +0000

Wow, I’ve never heard of the magic pan — so classically Japanese! A tech fix for EVERYTHING. Even more incredible is the 2.5 year queue!

Welcome Kayln! We hope we make it worth your while to stick around.

WoR — I hear you about weight. I’ve got this ikea rack set up, as seen in the photo in “Cooking Well in a Minimally Equipped Kitchen,” that kinda sags from all the iron, and it scares me. The rest of the collection is underneath…..

How do others deal with storing these things?

By: Rich

Rich — Thu, 28 Feb 2008 18:13:00 +0000

Hi Eric — Love the books! Your feed is now on my iGoogle page.

Having lived in Japan you might’ve heard of the cast-iron “Magic Frying Pan.” Way pricey, but also insanely thin for quick heating & easy handling. (You know, the MacBook Air of cast-iron pans. )

The waitlist is also insanely long. Back in 2004 Tokyu Hands delivered it after a 6-month wait. I just peeked over at the above link, and now they report a 2.5-year queue. Whoa.