July 11, 2010 at 11:02 pm #471060Lady BeeKeymaster
If you’re anywhere near an Aldi shop, they have a range of cast iron cookware on their specials at the moment. Started last Thursday, so may not be any left. I think it’s enamelled cast iron.July 11, 2010 at 11:50 pm #471061BronMember
definitely cast iron, a fabulous way of getting iron into your system!
i bought a teflon coated frypan and like yours, the teflon was coming off :rip: so i replaced it with a normal steel one. it doesn’t stick any more than the teflon one did (or if it does, a bit of a push with the spatula and it’s good to go). It also cleans easier than the teflon one ever did!
i’ll never buy teflon again.July 13, 2010 at 9:55 am #471062karyn26Member
Cast iron frypan fabulous,heavy for me but fabulous.
We received a set of pots ,dutchoven and the frypan for a wedding present 30 years ago we dont use the pots but the frypan gets used everyday,the dutchoven doesent get used much now either.July 13, 2010 at 10:32 am #471063DocMember
Hi Rommie :wave:
Probably a bit late now, but I use a cast iron frypan. Well seasoned, handle unscrews (deliberately!) and can go in the oven inside or the cob oven or rocket stove outside. :tup:
As mentioned, ensure the pan is hot before cooking in it. Holds heat for ages after you remove the pan from the heat source. Saves fuel (cob/rocket stove especially).
I also use a stainless steel frypan that is like the lady that sold it to me – a rather large and heavy bottom, but really nice. 😀
well worth the left testicle my husband paid for it
Erm, in a nutshell (so to speak) I found they were reasonably priced – the pans, that is. :geek:
They are also very old now – again, the pans that is. :geek:
I like cast iron stuff because I can chuck it on any stove/oven/camp fire etc.
May be a bit heavy for a ceramic top, though, unless you were a weight lifter with great dexterity in a previous life. :tdown:
Doc 😉July 13, 2010 at 10:12 pm #471064kathyMember
I’m a cast iron girl too .Ours were all bought second hand for a couple of dollars at markets .
After reading docs post feel really stupid have always cursed the unscrewing handles and have also wanted frypans I can put in the oven . What an idiot i am didnt know I already had them :confused:
As for ceramic stove tops had one for a year in a rental property and found them to be the most useless thing ever invented . All show and not for serious cooks . Totally ruined mine cooking jams .high heat eventually crazes them and no amount of cleaning will repair that.:shrug:July 14, 2010 at 5:02 am #471065KatieKMember
Cast iron for me too. It’s the only way to go, and like lots of others here, mine were el-cheapos out of markets or camping stores – were actually bought for camping, and were so good to cook with, they quickly moved to the kitchen. I have fry pans, omelette pan, dutchovens etc. At one stage I had a set of cast iron saucepans too, but didn’t like them and preferred my stainless steel ones. My pans must be over 25 years old and no sign of wearing out – I’d be lost without them. Yes they are a bit on the heavy side, but they sure make up for it with the ease of cleaning, natural non-stickability, healthy, good tasting results, and years of quality service.
Like Kathy, when we moved up here into our present house there was a ceramic stove top which I hated on sight, especially when the instructions said definitely NO CAST IRON cookware. However, not one to enjoy being told what not to do, I used my cast iron pans – very, very gently, and didn’t scrape or pull them along the cooktop etc, and we reached a workable compromise.
My first priority was saving up to replace the ceramic cooktop with gas – yippee. No more pussy-footing around with a girly stove, and I can now crash and bang my pans around to my heart’s content.:metal:July 14, 2010 at 5:50 am #471066kerripMember
I’m glad you are having this discussion. I have just unearthed my 2 cast iron dutch ovens. They are covered in rust!! I have been scrubbing one with a wire brush and nearly got it all, then I read this post and now I’m thinking omg have I absolutely ruined it? Please tell me it will be okay.
If I am doing it wrong, can someone please tell me how to clean the rust off the other one. I really want to use them, because I am desperate for a roast and I don’t have an oven.July 14, 2010 at 5:55 am #471067gypsyoakMember
how do you season a cast iron pan?
We bought our first cast iron dish from the dump shop on the weekend and we need some pans for the stove. Our el cheapo ones are reducing in number…… its getting rather annoying having to either make massive or tiny amounts of everything to fit the saucepans….:lol:July 14, 2010 at 6:15 am #471068Ralf_LizMember
I had a circulon non stick frypan, well, it stuck! I laugh each time I see that stupid ad on TV. We went to David Jones to buy something to replace it. The assistant told us apparently you should never use olive oil in a non stick pan (what the ….) as the smoke point is too low and the oil burns which is what makes it stick. We bought a Tefal ( although I wish now I had bought stainless steel ) which we have only used rice bran oil in and so far so good. I try not to use the non stick pan if I can avoid it, I have a couple of old le creuset pans which I love but they are a bit big for a lot of things. I’d love some more but they are so expensive it’s not funny. Not keen to try the cheaper Chinese versions, who knows what goes in that enamel coating.July 14, 2010 at 7:27 am #471069KatieKMember
Kerrip, relax. You haven’t ruined your cast iron pots. Once you’ve scrubbed the rust off as best as possible, put it on the stove or even on a wood fire outside, put some cooking oil in it and let it heat up, but don’t burn it to a crisp or anything. Tip out the oil and wipe the pot/pan out with a paper towel/newspaper etc to remove any crud or stuff. Do this a couple of times and leave the pan with with a residue of oil.
When you do cook with it, make sure you keep a film of oil over all the surface of the inside, and wipe of the excess. Don’t soak it in lots of suds or you’ll find it rusty when you use it again.July 14, 2010 at 9:17 am #471070GirlFridayMember
I LOVE my cast iron frypan- I picked it up from the markets for $10 and it was the best purchase! We went through several electric frypans before that and had issues with teflon coming off and the stainless steel one had terrible heat distribution.
Mind you though- i have a bit of trouble moving it as it weighs a lot. We use it almost every night as it is nice and deep so can cope with curry/ spaghetti sauce/ shallow frying etc.July 14, 2010 at 9:31 am #471071lostinthefogMember
Both my daughter and I weigh about 45 kilos soaking wet and are about 5 ft tall and we don’t have any problems with the weight of cast iron cookware.July 14, 2010 at 11:40 pm #471072VanessaMember
I always wash my cast iron (cheap camping one with the screw off handle – love it, especially as it cost me $2 from an opp shop!!! :clap: ) as any of the other dishes, warm water with dish detergent, but not much soaking, quickly in, normally a wipe then a rinse (sometimes a bit of a scub if it it really dirty or I’ve burnt things to the bottom – grrr electric stove!!! )
To dry its normally just wipe most of the moisture off put it back on the stove, heat it up and wipe it with a paper towel and a bit of oil then leave to cool, the oil stops it from going rusty and heating it sort of lets the oil “soak” in to the metal creating that nice non-stick surface that everyone talks about.
Personally I’d prefer a bit of extra oil and iron in my diet than teflon. I dont think I could ever give up my cast iron now, ohh and I too take the plates to the frypan to get around the heavy hot pan issueJuly 15, 2010 at 1:09 am #471073ccBearMember
For heavy rust soak it in 1 Lt molasses to 10 Lt water for a few days. Checking each day to see how it is going.
I use to put about 1/4 inch of oil in the pan and bring it to the boil. Swirl around the oven or pan and let it simmer for a while. After using I would then do it once a year if it has not had regular use.July 15, 2010 at 3:57 am #471074kerripMember
Thanks KatieK, I’m glad my ovens will be okay with the scrubbing. I may try the molasses idea (thanks ccBear) if I can get the shop this week.
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