Food and Drink Cast Iron Skillets. You dig them? - Page 9

Fritz88 · 11-08-2011, 12:54 PM

What's the best way to cook a burger at home, on a gas stove?

I heard that Cast Iron Skillets are the way to go.

Would you agree? Have you tried burgers on them?

mnchiefsguy · 11-14-2011, 05:50 PM

Quote:

Originally Posted by jspchief

Can you use CI on a ceramic cook top?

Sent from my ADR6350

As long as you are not slamming the skillet down on the stovetop full force. I have used mine on ours, just remember the cast iron is pretty heavy, so don't slam them on the cooktop.

mnchiefsguy · 11-15-2011, 05:45 PM

Seasoning coat number 2 is underway. Noticed the oven is not smoking nearly as much this go around. Will post a pic of the skillet later on tonight when it is all done.

mnchiefsguy · 11-15-2011, 08:43 PM

Coat #2 is done, here is a pic. Looks pretty close to the last coat, but it does feel smoother to the touch. 3-4 coats more to go!

**Fire Me Boy!** · 11-15-2011, 08:46 PM

Quote:

Originally Posted by mnchiefsguy

Coat #2 is done, here is a pic. Looks pretty close to the last coat, but it does feel smoother to the touch. 3-4 coats more to go!

Out of curiosity, are you coating the outside of the pan too?

mnchiefsguy · 11-15-2011, 11:33 PM

Quote:

Originally Posted by Fire Me Boy!

Out of curiosity, are you coating the outside of the pan too?

I had not for the first two coats. Was afraid if too much oil would up on the bottom it would give me smoking problems whenever I put it on the burner. The outside of the pan is a fairly shiny black to begin with, and I don't see that stuff coming off with just oven cleaner. Should I do one or two coats on the outside? Not sure how the coating on the outside would effect the cookability of the skillet. There was no visible rust either on the outside of the skillet. What do you think?

Saccopoo · 11-15-2011, 11:51 PM

You should purchase a nickel plated cast iron skillet and you wouldn't have to season it or worry about rust or whatever.

tooge · 11-16-2011, 09:15 AM

i don't understand the confusion with CI. It is THE simplest cookware to use. Clean it with either the clean cycle on the oven or easy off. Wipe it down with a very thin coat of canola oil, flaxseed oil, safflower oil. Place in oven at 400 degrees for about an hour. Repeat the process two or three more times. You will have a semi non stick pan that becomes a completely non stick pan over time. Every time you use it, pour a cup of hot water from the sink in the pan when done cooking in it, but while it is still on the burner to deglaze the pan. Scrub lightly with a plastic brush. Rinse with water and wipe with a towel. When dry, add about a half tablespoon of oil, and wipe the entire inside of the pan with it in a very thin coat, trying to remove as much as you can with a paper towel. Put the pan away. Easy as pie. Makes a great sear, is non stick, and lasts lifetimes.

mnchiefsguy · 11-16-2011, 09:32 PM

Starting coat #3. Will post some pics when it is done. Late start tonight, but I will be up late anyways, so figured I would get it done.

mnchiefsguy · 11-17-2011, 01:58 AM

Finished coat #3. Looks pretty similiar to coat #2, although I noticed around the edge and walls of the skillet are starting to turn a bit darker. Going to do three more rounds. The coat of flaxseed oil I am putting on is pretty thin, which is what the instructions suggest, but I wonder if it is too thin? Too thick is bad, so I would rather be too thin and have to do an extra round or two of seasoning than to have too much. Also, for the last few coats I think I will go ahead and coat the entire outside of the pan as well, since there is plenty of oil on the paper towel after I wipe out the inside...might as well put it to good use. I am anxious to start using the pan and see it action!

11-17-2011, 02:14 AM

Quote:

Originally Posted by jspchief

Can you use CI on a ceramic cook top?

Quote:

Originally Posted by jet62

I do with no problems.

Wait a minute. I've always been told that ceramic will break if you use CI on it so I haven't. What's the real scoop? Is it an impact concern or a heat retention concern?

Bill Lundberg · 11-17-2011, 06:26 AM

Quote:

Originally Posted by Phobia

Wait a minute. I've always been told that ceramic will break if you use CI on it so I haven't. What's the real scoop? Is it an impact concern or a heat retention concern?

I've done it multiple times with no issues.

**Fire Me Boy!** · 11-17-2011, 07:18 AM

Quote:

Originally Posted by Phobia

Wait a minute. I've always been told that ceramic will break if you use CI on it so I haven't. What's the real scoop? Is it an impact concern or a heat retention concern?

I have used my CI on the last three glasstop stoves I've had with no problems at all. The CI will scratch if you move it around, so you have to be careful.

Alton deFlat · 11-17-2011, 08:18 AM

Quote:

Originally Posted by Phobia

Wait a minute. I've always been told that ceramic will break if you use CI on it so I haven't. What's the real scoop? Is it an impact concern or a heat retention concern?

I've had no problems. Used both CI skillets, and a cast iron dutch oven. The latter is always on the stove for hours, since I use it for chili and soups.

sedated · 11-17-2011, 08:44 AM

Quote:

Originally Posted by tooge

i don't understand the confusion with CI. It is THE simplest cookware to use. Clean it with either the clean cycle on the oven or easy off. Wipe it down with a very thin coat of canola oil, flaxseed oil, safflower oil. Place in oven at 400 degrees for about an hour. Repeat the process two or three more times. You will have a semi non stick pan that becomes a completely non stick pan over time. Every time you use it, pour a cup of hot water from the sink in the pan when done cooking in it, but while it is still on the burner to deglaze the pan. Scrub lightly with a plastic brush. Rinse with water and wipe with a towel. When dry, add about a half tablespoon of oil, and wipe the entire inside of the pan with it in a very thin coat, trying to remove as much as you can with a paper towel. Put the pan away. Easy as pie. Makes a great sear, is non stick, and lasts lifetimes.

I love how the post begins and ends with "its THE SIMPLEST thing EVER," with a full paragraph of instructions for each use in between.

Cast iron may be superior cookware, but it is not the simplest cookware to use - you can't soak it, and you have the extra step of rubbing it with oil after every use.

mnchiefsguy · 11-19-2011, 03:29 PM

Starting coat #4, will post pics when it is done later on tonight. Hoping to do coat #5 tomorrow, and will probably do a sixth and final coat on Tuesday night.

11-08-2011, 12:54 PM
Fritz88 Custom User Title Join Date: Nov 2008 Casino cash: $8505943	Cast Iron Skillets. You dig them? What's the best way to cook a burger at home, on a gas stove? I heard that Cast Iron Skillets are the way to go. Would you agree? Have you tried burgers on them?
Posts: 12,706

11-15-2011, 05:45 PM	#122
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $1286206	Seasoning coat number 2 is underway. Noticed the oven is not smoking nearly as much this go around. Will post a pic of the skillet later on tonight when it is all done.
Posts: 10,336

11-15-2011, 08:43 PM	#123
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $1286206	Coat #2 is done, here is a pic. Looks pretty close to the last coat, but it does feel smoother to the touch. 3-4 coats more to go! Attached Thumbnails
Posts: 10,336

11-15-2011, 11:51 PM	#126
Saccopoo Kindness in words... Join Date: Apr 2007 Location: Zion Casino cash: $10025483	You should purchase a nickel plated cast iron skillet and you wouldn't have to season it or worry about rust or whatever.
Posts: 15,450

11-16-2011, 09:15 AM	#127
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $834112	i don't understand the confusion with CI. It is THE simplest cookware to use. Clean it with either the clean cycle on the oven or easy off. Wipe it down with a very thin coat of canola oil, flaxseed oil, safflower oil. Place in oven at 400 degrees for about an hour. Repeat the process two or three more times. You will have a semi non stick pan that becomes a completely non stick pan over time. Every time you use it, pour a cup of hot water from the sink in the pan when done cooking in it, but while it is still on the burner to deglaze the pan. Scrub lightly with a plastic brush. Rinse with water and wipe with a towel. When dry, add about a half tablespoon of oil, and wipe the entire inside of the pan with it in a very thin coat, trying to remove as much as you can with a paper towel. Put the pan away. Easy as pie. Makes a great sear, is non stick, and lasts lifetimes.
Posts: 17,128

11-16-2011, 09:32 PM	#128
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $1286206	Starting coat #3. Will post some pics when it is done. Late start tonight, but I will be up late anyways, so figured I would get it done.
Posts: 10,336

11-17-2011, 01:58 AM	#129
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $1286206	Finished coat #3. Looks pretty similiar to coat #2, although I noticed around the edge and walls of the skillet are starting to turn a bit darker. Going to do three more rounds. The coat of flaxseed oil I am putting on is pretty thin, which is what the instructions suggest, but I wonder if it is too thin? Too thick is bad, so I would rather be too thin and have to do an extra round or two of seasoning than to have too much. Also, for the last few coats I think I will go ahead and coat the entire outside of the pan as well, since there is plenty of oil on the paper towel after I wipe out the inside...might as well put it to good use. I am anxious to start using the pan and see it action! Attached Thumbnails
Posts: 10,336

11-19-2011, 03:29 PM	#135
mnchiefsguy MVP Join Date: Dec 2003 Casino cash: $1286206	Starting coat #4, will post pics when it is done later on tonight. Hoping to do coat #5 tomorrow, and will probably do a sixth and final coat on Tuesday night.
Posts: 10,336