Topic: Cast Iron Cooking for Dummies

We've got to get rid of those nonstick surface pans!  This cast iron set is cool because the pans are pre-seasoned and it comes with a handbook.

http://www.cooking.com/products/shprodde.asp?SKU=304576

Lodge Cast Iron Cooking For Dummies Set:
Learn all the secrets of cast iron cooking at home or in the great outdoors. You'll learn to prepare more than 100 tempting recipes from southern classics to gourmet selections, too. This set includes Cast Iron Cooking for Dummies, a 360-page book full of tips, tricks and 141 recipes, a 5-quart seasoned Lodge Logic cast iron Dutch oven for stews and baked beans, a 10.25-in. seasoned Lodge Logic cast iron skillet for fried eggs and bacon, an interchangeable seasoned cast iron lid and a mitt for the handle. (Sku: #304576)

http://www.cooking.com.edgesuite.net/images/products/Enlarge/304576e.jpg

Re: Cast Iron Cooking for Dummies

I switched to Swiss Diamond Cookware last year and it's fabulous.  http://www.amazon.com/gp/product/B0006G … p;n=284507

I considered iron, but didn't like the drawbacks.  A possible concern is that some people may have iron levels which are too high leading to cardiovascular problems, particularly in men and possibly post-menopausal women.

3 (edited by visavis 2006-06-17 19:33:26)

Re: Cast Iron Cooking for Dummies

for anyone still wondering about the WHY of soloflecks' statement...

FLOURIDE IN TEFLON IS BAD.  IT GETS IN YOUR TUMMY AND THEN MESSES ABOUT WITH YOUR BIOCHEMISTRY.

lol

...eliminate any Teflon of Tefal coated cookingware, for scratches in the surface will release PTFT, another toxic fluoride compound.

http://essenes.net/flouride.html

"The unknown does not incite fear, but dependence on the known does." - J. Krishnamurti

Re: Cast Iron Cooking for Dummies

Teflon and Aluminum are the worst possible things one can have in a kitchen.
Is it not strange that the CIA endorses a certain line of commercial aluminum cookware exclusively?
Its the so called experts telling people how to subtly pioson themselves whist showing them how to cook like elitists.

StarCat

Re: Cast Iron Cooking for Dummies

StarCat wrote:

Teflon and Aluminum are the worst possible things one can have in a kitchen.
Is it not strange that the CIA endorses a certain line of commercial aluminum cookware exclusively?
Its the so called experts telling people how to subtly pioson themselves whist showing them how to cook like elitists.

I didn't know the CIA endorses cookware.  How odd.  Do you have a link?

6 (edited by lyra 2006-06-19 08:03:33)

Re: Cast Iron Cooking for Dummies

Good thread Solofleks!  smile  It's true.....we have to get rid of the Teflon.  Tom bought some cast iron skillets, and I contributed a nice stainless steel fry pan to the mix.  Nothing can beat "non-stick" but, it's better to have food that sticks a little than one cooked in Teflon.  Although if seasoned correctly, a cast iron skillet can work very well and be stick-free.  I just wished I'd gone this route sooner. sad Makes me wonder how much Teflon poison I've injested over the years.

Also, meat cooked in a cast iron skillet seems to taste really yummy.  A cast iron fry pan doubles for oven roasting too.  Two in one!

"Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting "Holy shit ... what a ride!"  - Anonymous
-----
"I get by with a little help from my (higher density) friends."
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Re: Cast Iron Cooking for Dummies

I just bought a cast iron pot like the one in soloflecks' post above except mine has a
bail and a lid and it only cost me $5.00 at an estate sale!
Now if we could just get some cold weather so I could make some stew!

Re: Cast Iron Cooking for Dummies

Oh, Tom Paine, that's a fabulous bargain!  We some giant flea markets around the area, and maybe I could check those.  Hard when I usually work 6 days a week. 

lyra, imagine how I feel having fed my son from that f'ing teflon crap for 20 years!  Fortunately, I also had some stainless steel that my mother had given me as a wedding gift, so it was mostly frying pans I'd bought coated.  I'll tell you, I should've taken this seriously a couple of years ago when I heard we all had teflon in our bodies.  I'd go look at cookware, and it was so freakin expensive.  But this is you can't afford not to sort of thing.  Problem is there are lots of you can't afford not to sort of things.

I thought about Corning Ware, but push come to shove that might not hold up so well on the barbie.  The whole cooking over an open fire thing is so appealing I might decide to start doing it everyday!  Like I told someone else, I can pretend I'm on a trail ride because I've already got the herd (6 dogs).

Re: Cast Iron Cooking for Dummies

I love cast iron.  I grew up using it, and it is still my favorite.  Unfortunately teflon is so d*mn convenient, and I didn't really know about the dangers when I got married, so I got a killer (and expensive) set of circulon cookware for wedding gifts.  It is so nice to be able to cook eggs with no oil.  It is also hard for me to part with it because it was so expensive.  The plus side is that I have never turned the stove past medium with them (the cast iron goes straight to high though), so I doubt I've poisoned myself too much.  Also, I have more than a strong hunch that the vast majority of teflon in our system is actually from cleaning materials.  So many fancy cleaning materials--especially the ones that are supposed to make it easier to clean later or keep clean longer--contain considerable amounts of dissolved teflon, which enters the bloodstream far more effectively than the miniscule amounts released by our pans.  Also, the teflon I got is supposed to be the absolute top of the line, 3 times as durable as regular, so I'm hoping that means the chemicals are more resistant to dissolving or vaporization.  I know I'm just deluding myself, but I can't bear to throw something away like that, and giving it to someone else seems a little wrong too, so I guess I have to do some more research on exactly the method of contamination here.  For instance, what temperature does it start releasing the goods (bads).
I know I will eventually get rid of it, but for now I live in a heavily contaminated world anyway, and I manage to avoid a lot of the worst of it, but I still have to make compromises here and there.

The only real bummer about cast iron is that they don't make skillets with rounded bottoms, and I love flipping food around in my pan, cooking is more fun that way (once you get it down enough to avoid dumping diced onions behind the stove).  Definitely want to get down and dirty with the outdoor cooking more too.  Open fire, or even hand build woodfired oven/stove.  My favorite foods though are ones you can throw straight in the fire, like a good ripe breadfruit, thickskinned sweet cooking banana, sweet potatoes, etc.  Pumpkin doesnt turn out quite so well that way though (ice cream banana by far the best).  So simple and yet so satisfying and delicious (though if I was hard up for food I'd opt for methods that didn't involve charring the outer layer of food).

seeker of truth

follow no path
all paths lead where

truth is here

E.E. Cummings

Re: Cast Iron Cooking for Dummies

Thats the "Culinary Instsitute of America "

StarCat

Re: Cast Iron Cooking for Dummies

I just checked the CIA's website cause I was curious as to what line of cookware they endorsed.  The one they endorse happens to the line they own (or have a very close relationship with it, cause it uses their name), so of course that is the one they will endorse.  I also noticed that they didn't have a single teflon item in the catalog.  It was all stainless steel, or steel clad copper or aluminum.

Wonder if they dropped the teflon when they realized it wasn't too healthy.
http://www.ciacook.com/main.taf?erube_f … ia.catId=2

seeker of truth

follow no path
all paths lead where

truth is here

E.E. Cummings

Re: Cast Iron Cooking for Dummies

kinda doubt it though, cause it seems like pretty traditional stuff they are selling, and I imagine the CIA is pretty traditional.  Also, restaurants hardly ever use teflon (just doesn't last well), and they are by and large training chefs for restaurants.

seeker of truth

follow no path
all paths lead where

truth is here

E.E. Cummings

13 (edited by montalk 2006-06-19 18:35:30)

Re: Cast Iron Cooking for Dummies

I saw for sale giant sauce pots made of spun aluminum, the kind Italian restaurants may use to cook large batches of sauce. Yeah, imagine that, acidic tomato sauce simmering all day long in an uncoated aluminum pot, served to customers at fifteen bucks a plate. Alzheimers never tasted so good! 

Cast iron is great, though. The trick is to use the pan only for browning, frying, or roasting so that the coating gets better with each use. But the coating will wear away slightly if you simmer sauces, soups, oat meal, gravies, then they have to be re-seasoned. To season a cast iron pan, just lightly coat it with oil and stick it in the oven at 350 for an hour or two.  So best to use one cast iron pan for nonstick frying or roasting, and another for simmering purposes (or just get enamel-ware). Only a little of the iron goes into the food and actually makes it taste better. Cast iron skillets are not expensive...you can pick one up for 10-15 dollars. If seasoned well, you can cook an egg and have it sliding around the pan - something you cannot do with stainless steel or anodized aluminum. You will find it the cheapest alternative to Teflon if you want something nonstick. They're damn heavy though... doubles as weapons and forearm training weights, haha.

Acquiring fringe knowledge is like digging for diamonds in a mine field.

Re: Cast Iron Cooking for Dummies

I've noticed that Walmart doesn't have any cast iron cookware. 
Your local Army Navy surplus store or camping equipment supply may have
the cast iron skillets, etc.
And yes, it is great for giving your wrists and forearms a real workout--or for
bonging someone on the head, like in the cartoons from the 30's and 40's
I'm sure the modern cartoons use aluminum (!)

Thanks for the seasoning tip, montalk!

Re: Cast Iron Cooking for Dummies

Another key with cast iron is NEVER NEVER use soap.  That ruins the seasoning.  Water is just fine.  Also, this way your pan develops flavor (hence the term seasoning) so all your eggs will start to taste better (especially if you cook a lot of bacon).  You also have to dry them really well to avoid rust issues.  If it does rust, just wash it off and season it again.

Here is something else I found as long as we're talking about aluminum:


"Here are my suggestions for minimizing your exposure to aluminum.
* Drinking water should be low in aluminum. Some bottled-water companies provide an analysis of the aluminum content of their water. You might also find out from your public water company what the aluminum level is in the local drinking water.
* Aluminum-containing antiperspirants can easily be avoided, as can aluminum utensils and even, to play it safe, aluminum-containing antacids.
* Commercially processed foods such as cake and pancake mixes, frozen doughs and self-rising flour are sources of dietary aluminum, so their ingestion should be minimized. Watch for and avoid sodium aluminum phosphate, an ingredient in baking powder. Pickles and cheese should also be avoided.
* There is a close relationship between silicon and aluminum in Alzheimer brain lesions, as the two substances bind together to form aluminosilicates.9 High levels of silica in drinking water in the form of silicic acid do seem to protect against the adverse effects of aluminum ingestion, and silicic acid ingestion increases urinary aluminum excretion.10,11 Whether silica supplements protect against the development of dementia has yet to be determined.
* Besides minimizing aluminum exposure, taking the Recommended Dietary Allowance (RDA) of calcium, magnesium and zinc should help to protect against aluminum accumulation.12-14 Deficiencies of these important minerals are common among the elderly.15 Yet, unless there is laboratory evidence of a zinc deficiency, I would not recommend zinc supplementation to help prevent Alzheimer's disease, for two reasons. First, beta-amyloid protein, the major substance found in the brain lesions (usually in a liquid form), binds with zinc. At concentrations only slightly higher than those normally found in the brain, excess zinc may convert the protein to the solid form that is found in Alzheimer lesions.16 This suggests that, at least in theory, excess zinc could actually promote the development of the disease. Second, there is a lack of adequate research demonstrating the efficacy of zinc supplementation in preventing Alzheimer's, although in one study all six relatively young dementia victims had some memory improvement following supplementation with zinc aspartate.17"

or

"In any case, aluminum isn't easy to avoid. You can probably dump your aluminum cookware without too much trouble, but you'll find aluminum is also contained in many common antacids and antiperspirants. I note, for example, that my friendly bottle of Ban Basic here contains aluminum chloride and aluminum chlorhydrate. (Granted, you can now get aluminum-free deodorants.) Even more insidious, aluminum is added to many municipal water supplies to help remove floating debris. Aluminum is also found in household baking powder, self-rising flour, cake mix, pancake batter, and frozen dough (as sodium aluminum phosphate, a leavening agent); in nondairy creamers, table salt, and other powdered foods (as an anticaking ingredient); in processed cheese (as an emulsifier); and in hemorrhoid preparations (up to 50 percent aluminum hydroxide). The known human requirement for aluminum, you may be interested to know, is absolutely zero. Have a nice day, kids"

seeker of truth

follow no path
all paths lead where

truth is here

E.E. Cummings