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 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 MoreCooking with a cast iron saucepan?
Comments (15)WalnutCreek, I've always had cheap pans, the most expensive thing I owned was a Revere Ware skillet, the old copper bottomed one. When I first got married I had 3 cast iron skillets and that's all I had. I cooked everything in them. My Mother started buying me one piece of Revere Ware for every birthday and Christmas. Eventually I bought some Calphalon which my ex took when he left and I was back to cast iron and Revere Ware. When Amanda moved out she took some of the Revere Ware and one skillet. Ashley moved out and took the rest, along with another skillet. At that point I wasn't doing much cooking anyway, the girls were gone and I was living alone, so I mostly had an English Muffin with peanut butter at work and a bowl of cereal when I came home. Then I met Elery, who also likes to cook. He had much better pans, including some of the hard anodized Calphalon and some really expensive copper, and I was back to cooking because there was someone to cook for. We bought a couple of All Clad from beachlily, they hummed on her new induction stovetop. Then I bought some All Clad at the auction, and some old Griswold cast iron and some Le Creuset and some more copper and a whole cabinet full of Pyrex and CorningWare. So now I'm keeping the good stuff and selling my old/cheap stuff back at the auction and I'm going to start buying good stuff for my daughters and they can sell their old cheap stuff too, LOL. LindaC, I make Colleen's lemon curd in the microwave, but now I'm going to have to try caramel. I've never made a successful batch of caramel, even with AnnT's recipe. It always turns out to be concrete. Annie...See MoreThe deep dish pizza in the cast iron pan recipe
Comments (11)Yes, I did. I believe the article said they tried mozzarella for that part and it didn't work well, but I can't remember why. Save the mozzarella for topping the pizza. Something's wrong with Houzz again and I can't post a reply to carol below. But it's letting me edit this post. \ Yes, a wall of cheese with the Jack, pressing it up the side. It cooks down, but that's what makes the crispy edge to the pizza....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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