Rolls in my cast-iron gratin dish
10 years ago
I won this little enameled cast iron gratin baking dish. I made rolls in it, and they're hot out of the oven.
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Comments (15)
10 years ago
10 years agolast modified: 10 years agoRelated Discussions
My new cast iron skillet
Comments (26)Omg, Shaun, I don't think I should laugh so hard before going to bed. I think it woke me up again....lol. That's quite a story. That dog didn't want to miss out on all the action... and steak smells besides.. doggie nirvana. I never have anything like that when I use all my cast iron pans for searing. I did have to finally buy one of those smoke detectors that don't go off just because of a little extra heat or steam, made for kitchens. Yours would have gone off anyway..lol. Fire..Fire....lol.. and I can just see that dog looking around like...what's goin on? A new classic....See Moreboo hoo, I soaked my cast iron skillet
Comments (8)All is not lost. Seasoning is an ongoing process, and whatever (minimal) seasoning the Lodge folks applied to your skillet will soon be supplanted by your own efforts. FWIW, here's how I clean cast iron that needs some scouring: use coarse salt and paper towels, with just a little bit of water if needed, to loosen up the stuck on stuff. Then rinse the pan with hot water, dry it with another paper towel, put it back on the stove a few minutes to drive off any remaining water, and then while it's still warm apply a thin coat of oil. The cast iron guru in this forum is Dan ('danab'); I've learned a lot of info from his posts. Some of his previous threads are linked to in this recent thread about cast iron and soap. Here is a link that might be useful: cast iron and soap...See MoreMy grandma's cast iron..is there any hope?
Comments (19)You're right, everyone has their own technique of seasoning. I've tried using coconut oil to season iron, but it didn't work as well as grapeseed oil. It's worth getting a little bottle of grapeseed oil just for this purpose (grapeseed oil is a good neutral oil for stir frying as well). Also, 300 isn't hot enough. Coat the pot as thinly as possible with grapeseed oil, place it upside down in the oven with a cookie sheet on the rack below it to catch the drips (line the cookie sheet with foil so you don't get burned on grease). You need to get the oil close to the smoke point--450 at least, for 20 to 30 minutes, then let the oven temp come down naturally. When it's cool, repeat the process. Do this two or three times and you should be well on the way to having a nice seasoning. What you're trying to do isn't just to coat the iron (any oil will do that) but for the oil to polymerize and form a smooth hard surface. Another technique: Flax seed oil works well, and if you follow the admittedly fussy directions at the link (she has you doing it several times before you can use the pot) you'll get a slick surface. But don't worry--use the pot often, with enough grease, and it'll eventually get seasoned. Once it's well seasoned, it should be nearly nonstick. If food does stick to it, here's one way to handle it without a brillo pad: put enough water in the pot to cover the stuck on stuff. Bring the water to a boil and turn off the pot, letting it sit while you clean up the rest of the kitchen. Drain the hot water out of the pot. The food may come off now without any further ado; if not, use a dry paper towel with some coarse salt to dislodge the crud. Then rinse out with plain water, dry with a paper towel, and (this is important) put it back on the stove and turn it on low for a minute or two to dry it abolutely bone dry. Then coat with a little oil and store. One hint: when storing the pot, fold up a paper towel into a little 2x2 square and put it as a wedge between the lid and the pot. That allows air to circulate. A closed environment could allow the inside of the pot to rust. It sounds a lot fussier than it really is; just keep neat freaks and their scouring pads away from your pot, and it'll develop a nice natural patina over the years. Here is a link that might be useful: seasoning cast iron with flax seed oil...See MoreA cast iron virgin no more! Le gift :)
Comments (9)Woo Hoo!!!! Nice to "see" you!!!! Congratulations on your new little pal....amazing how puppy breath makes everything better. And also hugs to your DH for the great gifts!! That Tortilla soup is yummy isn't is....been a few years...need to make it again. As for the brasier??...really you want recipes?... Start by browning a whole chicken on all sides....add a chunked up onion about 1/2 cup dry white wine and pop it into a 250 oven for about 1 1/2 hours....or depending on the size, until done. Chuck roast works well too. Enjoy! Linda C...See More
10 years ago
10 years ago
10 years ago
10 years ago- 10 years ago
It's only 7" across, but enameled cast iron. A teeny fritatta, or caramelized something would be good in it.
10 years ago- 10 years ago
10 years agolast modified: 10 years ago
10 years ago- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
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