Re: Cast Iron

[Guest guest]

My family went to a cottage resort when I was like 14, all the teenagers

would get together, sit in the hot tub for 20 minutes then run and jump off

the dock into the lake WOO HOO!!!! Boy we were weird LOL.

On 1/9/06, JK DeLapp <jkdelapp@...> wrote:

>

> Suze and others,

>

> Yes--Avoid drastic changes of extreme temperatures.

> Think--hopping from the hot tub to a cold pool. Not

> good for the system--even worse or inorganic items.

--

Mrs. () Siemens

Blessed to be his helpmeet, 6 years and counting!!!

Mommy to Zack (5) and Liddy (21 months)

no fear, only faith; no guilt, only grace; no pride, only praise; no claim,

only Christ

[Guest guest]

I don't know what happens in the process. I haven't had that problem with

mine. Are you using just hot water and a scrub brush to wash? No soap.

Then put a little bit of Olive Oil in the pan and wipe it around the pan to

coat it. I use a paper towel to wipe the olive oil around my pans. Make

sure that you are stacking anything else in it. I used to be able to hang

all my cast iron up which is good for it but not it is spread in cupboards

all over my kitchen.

Hope this helps some.

Take care!

Kate

On Feb 7, 2008 4:22 PM, mommyhaugen <mommyhaugen@...> wrote:

> I'm fairly new to traditional foods and am still in the transition

> stage. I recently bought a " pre-seasoned " cast iron Dutch oven and

> after only a week of use, the " pre-seasoned " coating is flaking off

> into my food. Does anyone know what is involved in this pre-seasoning

> process? Is there any way to keep it from flaking off, or should I

> just scrape it all off and start from scratch?

>

> Thanks for sharing all your wisdom! I'm learning a lot!

>

> Peace-

>

> Beth

>

>

>

[Guest guest]

When mine are in great need of a good re-seasoning, I coat well with coconut oil

and place in the grill turned on high. I let it cook out there till the oil is

starting to look like it is getting really thick and kinda dry. Turn off and

cool.

you can do this in the house in the oven but it will smoke and stink like crazy.

I have when camping and the morning due is reeking havoc with my pans, I will

coat them well with lard or coconut oil and place the pan on the camp stove

burner upside down, turn burner on high an leave till it is all smoking good.

Turn off and turn the pan upright. This seems to work well but does make a mess.

After each use at home I wash the pans with no soap just lots of hot water. If

they are really hard to clean place with water on the stove and boil a bit to

loosen things well. Scrub well when cool enough to do it.

I always dry my pans on the stove top, heating them till they are dry. While

still hot, I coat with a thin coat of coconut oil.

Never cook any type of acid foods like tomato, vinegar in your cast iron! This

will eat away all your finish and also leach undesirable stuff out of the pans

that would normally be safe. None are dangerous I believe but can make off taste

in foods and colors too.

There use to be an old saying about cast iron pans and cleaning them. " if you

scrub and scrub and can't get it off, it becomes part of the pan. " My grandma

lived by this code of cast iron and her's were the best seasoned ones I have

ever known.

Kimi

~~~~~~~~~~~~~~~~~~~~~

www.Jremedies.com

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1. Jesus Christ

2.. The American G. I.

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[Guest guest]

I too am in transition to cast iron, couple months now. When I first

got my pans, from a thrift store, they were in rough shape.

After a thorough soap and water cleaning (a no-no with cast iron in

most situations) I scrubbed them with coarse sea salt, rinsed with

hot water, oiled with olive oil, and heated on a burner. Wiped out

with paper towel, then re-salted, rinsed, oiled, and heated. I

repeated this until they looked like what I thought cast iron should

look like - nice and black and shiny.

Now, after each time we cook with them, we scrape out with a spatula

or scrub out with sea salt/paper towel or a plain sink scrubbie (NO

SOAP). Quick rinse and a quick oiling and done - and we don't always

oil them at this point since we put oil on when we cook. This goes a

lot faster and simpler than it may be coming across in this paragraph!

Barbara

>

> I'm fairly new to traditional foods and am still in the transition

> stage. I recently bought a " pre-seasoned " cast iron Dutch oven and

> after only a week of use, the " pre-seasoned " coating is flaking off

> into my food. Does anyone know what is involved in this pre-

seasoning

> process? Is there any way to keep it from flaking off, or should I

> just scrape it all off and start from scratch?

>

> Thanks for sharing all your wisdom! I'm learning a lot!

>

> Peace-

>

> Beth

[Guest guest]

My anecdotal experience:

The last CI pan i made a home for was a foundling in a parking lot! (Menards i

believe) and was scooped up by me and taken home (duh). Was a dutch oven affair

with a handle; envision a #10 fry pan with about 4 " sides...heavily coated with

'experience' it was brought home and gently rinsed with water from the resident

tea kettle (read boiling water). following that it was subjected to a light

oiling and the baked in a slow oven for about 45 minutes.

it has now served me for about 4 years, being used for casserole-style stuffing,

meat-browning and pre-soup stock cooking...no discernable wear of the

'experienced' blackening has occurred. Treat it right and it will last forever.

i too rinse mine only and never let any detergent set foot upon on or in it...i

figure the *hot* water and direct heat method of drying is good enough to kill

beasties...i also subscribe to the 'what can't be rinsed/scrubbed/cooked off

becomes part of the pan' mentality...i also strongly suggest that highly acidic

foods NOT be cooked directly in a seasoned pan...use another vessel such as an

enamel-ware pan (Le Crueset) or SS or coated pan.

nobody has died. stay tuned. i also plucked several other pans from flood

events i have been privy to which were completely orange with surface rust...on

those i used repeated steel-woolings and water bath rinsing until i was

satisfied with the results...then i gave a liberal, altho not *dripping* coating

of oil and baked the pans low-n-slow (with lotsa attendant smoke) until they

exhibited a nice shiny black appearance...they work well but do better as a

build-up of carbon is established...the lesser used ones will still exhibit

'stickiness' until the PORES of the metal are filled...this may take years to

fully complete especially if you are anal about removing frond and 'experience'

from your pan...

fwiw, i will NOT use a coated pan if possible. i have a large cap. pan i use for

chutneys and hot sauces/tomato-based ragouts and sauces, but that is it.

everything else goes in the CI, including yummy popcorn, which cooks-up well in

CI IMHO.

Cheers

[Guest guest]

Thanks for all the advice!

I have been following the instructions in Nourishing Traditions

regarding the cleaning of cast iron and noticed last night that bits of

the " pre-seasoned " coating were coming off when I scrubbed it with

water and a brush. I checked the instructions included with the pot,

and they tell you to use water, mild soap, and a soft cloth. It seems

to me that truly seasoned CI should be able to stand up to a regular

old scrub brush and water, so I spent the remainder of the evening

scraping that coating (whatever it was) off. I'd rather start from

scratch and do it right. (Maybe I should hit the thrift stores instead

of Target next time!)

[Guest guest]

All things being equal: target is NOT where to buy CI pans...you won't find many

at thrifts, (perhaps here, on the list, if folks have extras) but do not buy

cheap chinese versions; spend the extra and get a Lodge or hit the antique shops

where the seasoned ones go for a fair price...EVERY antique store has them...a

basic pan should run 30 bucks or less...if it is too high (price) then make an

offer of 25 bucks...80% chance you will be taking it home and it will be good

old fashioned cast iron...not the *^*%$ crapola from *target*. most good

antique outlets have CI muffin pans, cornbread pans and other pans as well that

are fun and useful and seasoned...

Re: cast iron

Thanks for all the advice!

I have been following the instructions in Nourishing Traditions

regarding the cleaning of cast iron and noticed last night that bits of

the " pre-seasoned " coating were coming off when I scrubbed it with

water and a brush. I checked the instructions included with the pot,

and they tell you to use water, mild soap, and a soft cloth. It seems

to me that truly seasoned CI should be able to stand up to a regular

old scrub brush and water, so I spent the remainder of the evening

scraping that coating (whatever it was) off. I'd rather start from

scratch and do it right. (Maybe I should hit the thrift stores instead

of Target next time!)

[Guest guest]

OBTW, the CI thing is a great example of, or corallary to, the TF ethic: nothing

is easy and none of this comes free. our society has made finding good stuff

difficult, buying it more expensive, and providing it to you fiscally and

legally prohibitive on top of it all. Co-ops empower many with choices they

don't have in the supermarkets, to be sure, but the true providers of

off-the-grid, real, food are still only accessible by those who seek them out.

You, of course, will find them here.

Will has mentioned how challenging it has been for him to provide the services

and products that he and his partner (Rebekah) have collected and made

available, whether it is due to the supply-chain or the failure of the " honor

system, " provided. Behind their frustration in providing the goods we all agree

are worth supporting, are farms and people who rely on their and, by extension,

our committment to them to stay producing what they do. If you will pay 25

bucks for a good, seasoned, CI pan (in contrast to paying about 8 bucks for

cheap piece of cookware), i hope you will make the move to support the producers

of good wholesome PRODUCTS too, such as the ones offered by Will and Alvin and

others...if we don't support them they WILL go away (sorry, Will, for the

obvious reference). While it is good to cook your food in CI, seasoned,

cookware, the real benefit comes from what you cook, not what you cook in...

Re: cast iron

Thanks for all the advice!

I have been following the instructions in Nourishing Traditions

regarding the cleaning of cast iron and noticed last night that bits of

the " pre-seasoned " coating were coming off when I scrubbed it with

water and a brush. I checked the instructions included with the pot,

and they tell you to use water, mild soap, and a soft cloth. It seems

to me that truly seasoned CI should be able to stand up to a regular

old scrub brush and water, so I spent the remainder of the evening

scraping that coating (whatever it was) off. I'd rather start from

scratch and do it right. (Maybe I should hit the thrift stores instead

of Target next time!)

[Guest guest]

Funny you should mention those cast iron dutch ovens...

I joined several speakers at a WAPF event near Appleton, WI a couple of years

ago and it

was hosted by a large church. Each night we would cook a meal together as some

of the

men were grilling outdoors for the group. As we got acquainted some of the men

began

talking about wild game recipes, cooking outdoors, grilling and then this topic

came up.

They introduced me to a the local cooking tradition up in the northern

woods.... all the

men had DUTCH OVENS! At first, I thought they were kidding me, this all seemed

like

some sort of goofy Monty Python skit!

But it was all pretty cool. When they would go hunting these guys would compete

for the

best recipe and best dish made totally in his dutch oven. I got the chance to

witness it first

hand. First they built a huge fire, let it sink down to good coals and then all

the covered

dutch ovens appear, and in they went.

After some time in the banked and well-tended fire the ovens came out. Chicken

and

noodles in one, beef goulash in another, pork and beans, scalloped potatoes,

venison and

wild rice, fresh yeasted dinner rolls, and so on, all the way down to the

wild-picked berry

cobbler, and the bread pudding we had last.

It was an amazing thing. The trick is to put everything together in such a way

that the

entree will slow cook deep in the coal bed of the fire and come out delicious.

Try it sometime!

Will

[Guest guest]

and all in CI dutch ovens! go figure! a very sweet way to cook to be sure. the

biggest cuts are relegated to the smallest pans. dutch ovens hold the taters,

carrots, rutabegas, and meats; they will all roast together. stew anyone?

yum.

Re: cast iron

Funny you should mention those cast iron dutch ovens...

I joined several speakers at a WAPF event near Appleton, WI a couple of years

ago and it

was hosted by a large church. Each night we would cook a meal together as some

of the

men were grilling outdoors for the group. As we got acquainted some of the men

began

talking about wild game recipes, cooking outdoors, grilling and then this

topic came up.

They introduced me to a the local cooking tradition up in the northern

woods.... all the

men had DUTCH OVENS! At first, I thought they were kidding me, this all seemed

like

some sort of goofy Monty Python skit!

But it was all pretty cool. When they would go hunting these guys would

compete for the

best recipe and best dish made totally in his dutch oven. I got the chance to

witness it first

hand. First they built a huge fire, let it sink down to good coals and then

all the covered

dutch ovens appear, and in they went.

After some time in the banked and well-tended fire the ovens came out. Chicken

and

noodles in one, beef goulash in another, pork and beans, scalloped potatoes,

venison and

wild rice, fresh yeasted dinner rolls, and so on, all the way down to the

wild-picked berry

cobbler, and the bread pudding we had last.

It was an amazing thing. The trick is to put everything together in such a way

that the

entree will slow cook deep in the coal bed of the fire and come out delicious.

Try it sometime!

Will

[Guest guest]

<snip>

> First they built a huge fire, let it sink down to good coals and

then all the covered

> dutch ovens appear, and in they went.

>

> After some time in the banked and well-tended fire the ovens came out.

Yum! Sounds like pioneer cooking. They do a great demonstration of

this kind of cooking at the interpretive center at Grand Portage. When

cooking in a hearth, a " spider " (dutch oven with legs) is very useful.

Also, if you ever see cast iron lid that is flat with a bit of a ridge

around the edge, that's the kind best suited to this kind of cooking.

The hot coals can be shoveled right on top for all-around heat.

Peace,

Genie

[Guest guest]

>

> All things being equal: target is NOT where to buy CI pans...you

won't find many at thrifts,

Yard sales and estates sales are also great places to find cast iron

pots. I strongly agree that second-hand is the way to go. Most new

cast iron cookware I've seen (Lodge included) has a rough, pebbly

surface which the older items do not. My mom has some pans that are as

smooth as silk on the cooking surface and better than any non-stick

surface Dupont has contrived!

Here's another cool thing you can cook in a cast iron dutch oven:

no-knead crusty bread.

http://www.motherearthnews.com/Real-Food/2007-12-01/Easy-No-Knead-Dutch-Oven-Cru\

sty-Bread.aspx

or if that link doesn't work:

http://tinyurl.com/3a7a67

Or google " no knead bread "

I've tried it a few times and it works. (But now I have added to my

thrift store/yard sale wish list a smaller dutch oven so my loaves

aren't quite so large around!)

Peace,

Genie

[Guest guest]

Target and Walmart has " Lodge " cast iron pans! Of course supporting Walmart

with your hard earned dollars is another matter. ;-)

Brand new pans need a lot of work in seasoning but generally that is only

once (when it makes a stink, so be prepared!). For subsequent use, I tend to let

a little bit of water soak in the pan, then scrub away. Put in some fresh

water, let soak, scrub again with a clean towel. Each iron pan that I've gotten

stays seasoned this way and the scrubbing is not so bad.

Sara

HAK <hakantrud@...> wrote: All things being

equal: target is NOT where to buy CI pans...you won't find many at thrifts,

(perhaps here, on the list, if folks have extras) but do not buy cheap chinese

versions; spend the extra and get a Lodge or hit the antique shops where the

seasoned ones go for a fair price...EVERY antique store has them...a basic pan

should run 30 bucks or less...if it is too high (price) then make an offer of 25

bucks...80% chance you will be taking it home and it will be good old fashioned

cast iron...not the *^*%$ crapola from *target*. most good antique outlets have

CI muffin pans, cornbread pans and other pans as well that are fun and useful

and seasoned...

---------------------------------

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[Guest guest]

About cast irons - just got me thinking:

We bought our cast iron before I started learning as much as I know

now about fats etc.

We seasoned it with lard - but not the good kind - it had BHT etc. in

it. It's been a while and we've been only using good fats on it since

however do you think I need to replace it? I'm hoping not but would

love to know what you think.

Thanks Bee,

> ==>Hi Jana. Yes that is excellent cookware. I tried emailing them to

> see if I could get an affiliate program ad on my website or a Drop Ship

> program, but the email doesn't work, so I am going to call this this

> week.

> > >

> > Many thanks and blessings to you,

>

> ==>Blessings to you too!

> Bee

>

[Guest guest]

No , you would not need to replace your cast iron. I'm sure that

whatever bad stuff was there before is gone by now.

The best, Bee

>

> About cast irons - just got me thinking:

> We bought our cast iron before I started learning as much as I know

> now about fats etc.

> We seasoned it with lard - but not the good kind - it had BHT etc. in

> it. It's been a while and we've been only using good fats on it since

> however do you think I need to replace it? I'm hoping not but would

> love to know what you think.