https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Sat, 02 May 2026 07:13:31 +0000 https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1332959 Thu, 09 Jan 2014 19:37:49 +0000 lovehoneybee 1332959@https://boards.hellobee.com/ <p>@coopsmama: What kind of pan is it? I've found cast iron pants to be virtually indestructible. My husband has boiled water in ours, AND put it in the dishwasher! If it looks like it's starting to rust, you just need to reseason it--rub it down with oil (I use canola) and put it in the oven for a few hours (I do 2-3 hours at 180*, I think you can bake it up to 350*). Be super careful taking it out of the oven, though, because it will retain a ton of heat. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1332876 Thu, 09 Jan 2014 19:26:52 +0000 coopsmama 1332876@https://boards.hellobee.com/ <p>@lovehoneybee: crap. I just boiled water in my new cast iron pan today!! Grrrr </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1332820 Thu, 09 Jan 2014 19:17:56 +0000 T-Mom 1332820@https://boards.hellobee.com/ <p>@ineebee: thanks for this!! I'm going to try to re-season my pan and keep it in better shape.. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1330270 Thu, 09 Jan 2014 09:22:15 +0000 blackbird 1330270@https://boards.hellobee.com/ <p>I like using my cast iron pan for steaks and chops and such, but when food gets stuck to it (I'll fry shrimp in it or try to get a crust on pork chops, etc), it gets chunkies glazed onto the surface, basically. I've never been able to successfully get a true nonstick surface, and I just got an enamel covered one for Christmas, so we'll see. </p> <p>I always wanted to make a cookie with mine, but was concerned it would taste like savory foods. </p> <p>I've used crunched up aluminum foil to strip the oil and start from scratch, though. I need to do it again, though. They're close together on the galvanic chart so it won't cause your pan to rust. Exposed iron will rust, as will iron that is wet, so you definitely want to keep it sealed with a barrier like oil. But if it does rust, you can scratch off the rust and then seal it off again. So it's not ruined if you keep messing it up like me :) </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1330167 Thu, 09 Jan 2014 08:49:32 +0000 bpcmarj 1330167@https://boards.hellobee.com/ <p>Here's a tip from a chef friend of mine regarding getting food off of it. Use coarse salt and a soft cloth to get the food bits off, then coat lightly with oil.</p> <p>We got our cast iron pans (lodge brand) at wal-mart. They make cooking on our lame apartment electric stove SO MUCH BETTER. But, we only use medium heat since they conduct heat so much better. Anything higher causes smoke and burned food. Wal-Mart also has enamel covered dutch ovens for pretty cheap (around $50). Ikea also has enamel dutch ovens for even less than that. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1330088 Thu, 09 Jan 2014 08:12:35 +0000 ineebee 1330088@https://boards.hellobee.com/ <p>@T-Mom: I've found this to be helpful for general care and cleaning of cast iron pans: <a href="http://www.youtube.com/watch?v=RkfLwe8Jl4Q" rel="nofollow">http://www.youtube.com/watch?v=RkfLwe8Jl4Q</a></p> <p>And this is a very science-y explanation of best practices for seasoning a cast iron: <a href="http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/" rel="nofollow">http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/</a> I definitely don't follow this, but if mine ever got into pretty bad condition, I'd do it. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1329857 Wed, 08 Jan 2014 23:40:00 +0000 Torchwood 1329857@https://boards.hellobee.com/ <p>@LindsayInNY: I definitely had to do some research! I originally had one small skillet that we got as a wedding gift, and it was covered completely in rust. &gt;_&lt; </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1328659 Wed, 08 Jan 2014 15:02:49 +0000 LindsayInNY 1328659@https://boards.hellobee.com/ <p>Oh man, this overwhelms me! I own ZERO cast iron and know nothing about it - benefits, drawbacks, how to use it, clean it, etc.! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1328585 Wed, 08 Jan 2014 14:41:06 +0000 looch 1328585@https://boards.hellobee.com/ <p>I have a flat grill/grooved griddle thing that I love, I do pancakes on the flat side and savory on the grooved side.</p> <p>I also have one of those corn sticks pans, by Lodge, love that. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1328494 Wed, 08 Jan 2014 14:10:14 +0000 Torchwood 1328494@https://boards.hellobee.com/ <p>@petunia354: I'm curious about that as well. Does anyone know how cooking something like pancakes works when you have that flavored season going? </p> <p>Thanks for all the responses; they're helpful! It's so frustrating because we got this awesome expensive non-stick set as a wedding gift from my dad. It was way more than I ever expected him (or anyone, we only registered for it for the free stuff you got if you registered) to spend, and we love it. But having read too much about non-stick, I just can't keep using it. Not only do I hate not being able to use such an amazing gift (gifts are 100% my love language), it's also so frustrating that if I'd known then what I do now, I could have registered for enameled and had that. Can I register for pans on a baby registry? :) </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1327047 Tue, 07 Jan 2014 21:59:18 +0000 mrbee 1327047@https://boards.hellobee.com/ <p>@PointeShoesTutus: We just bought that chainmail thingy! Hope it works as well for us as it has for you!! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1327038 Tue, 07 Jan 2014 21:56:01 +0000 PointeShoesTutus 1327038@https://boards.hellobee.com/ <p>You can boil water in enamel coated cast iron pots and they can be cleaned with soap. It's the uncoated ones you can use soap on or boil water in. I love my cast iron pans. </p> <p>You can cook just about anything in them if you use enough fat (butter, oil) to keep it from sticking. Over time, they develop a lovely season that makes food taste super yummy. I have one small, uncoated pan I use to make scrambled eggs now and they taste so yummy. </p> <p>I have two uncoated pans from Lodge that were pretty inexpensive. I believe you can get them atBed, Bath, and Beyond or even Costco sometimes. The LeCreusets were big wedding gift splurges and I use them so often. I do hate having to store them up high because they're so heavy, so I make my husband get them down for me.</p> <p>As far as cleaning the uncoated pans, I found a vendor on Amazon who sells a square of chain-mail (like literally what knights used to wear) specifically for cleaning cast iron. That thing gets my pans so clean, somehow doesn't scratch them, and preserves the seasoning on them. When my pans were new, I'd put a coat of olive oil on eat one and heat them on low for about 20 minutes to help season them. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326899 Tue, 07 Jan 2014 21:06:09 +0000 T-Mom 1326899@https://boards.hellobee.com/ <p>@mrbee: an ok I just looked that up! I think I do have something like that lost in the recesses of my kitchen . Thanks! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326878 Tue, 07 Jan 2014 20:59:31 +0000 mrbee 1326878@https://boards.hellobee.com/ <p>@T-Mom: you can buy a scraper just for cast iron pans! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326861 Tue, 07 Jan 2014 20:55:36 +0000 NorCalWayfarer 1326861@https://boards.hellobee.com/ <p>I'd recommend investing in enameled, such as Les Creuset. They last forever and are superb. </p> <p>As PPs have said, no soap on cast iron. Clean w hot water and kosher salt. Keep it seasoned. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326857 Tue, 07 Jan 2014 20:54:25 +0000 T-Mom 1326857@https://boards.hellobee.com/ <p>@locavore_mama: ok.. So what should I have done with burnt maple syrup in my cast iron pan.. It was essentially just reduced to carbon and such a thin layer that anything wooden couldn't scrape it off... Can I scrape with something metal, is that bad? </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326845 Tue, 07 Jan 2014 20:49:23 +0000 regberadaisy 1326845@https://boards.hellobee.com/ <p>@T-Mom: essentially yes. I use a flat wooden spatula but the key is to do it while the pan is still hot. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326837 Tue, 07 Jan 2014 20:45:37 +0000 T-Mom 1326837@https://boards.hellobee.com/ <p>I'm having trouble with my cast iron as well.. Isn't it supposed to be non-stick after it's been seasoned? Mine isnt...What are you supposed to do with all the food residue if you can't use soap... Scrape it off? So confused...</p> <p>@Torchwood: I have seen a lot of enameled cook wear in smaller sizes and lower prices at places like home goods, maybe you can look there? </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326832 Tue, 07 Jan 2014 20:41:17 +0000 Torchwood 1326832@https://boards.hellobee.com/ <p>Thanks everyone! I hadn't thought about boiling water, so I'll need to look into something for making pasta and that sort of thing. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326813 Tue, 07 Jan 2014 20:30:04 +0000 Silva 1326813@https://boards.hellobee.com/ <p>The only other tip I can think of is to store them with a dish towel in between each pan (if you are nesting them).<br /> We cook almost exclusively in cast iron / enameled cast iron and love it! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326796 Tue, 07 Jan 2014 20:21:38 +0000 BananaPancakes 1326796@https://boards.hellobee.com/ <p>Do you have a Bass Pro, Gander Mountain or some other kind of outdoor store close by? I think most of them should carry some line of cast iron. Or a camping store? </p> <p>And I keep mine in the stove or on top of my kitchen cabinets. I keep a step stool in the kitchen to access everything easily. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326782 Tue, 07 Jan 2014 20:14:14 +0000 Kate6214 1326782@https://boards.hellobee.com/ <p>Peanut oil is wonderful because it can take the high temperature. And keep it away from the soap. I keep my pan on the stovetop because its too heavy to carry back and forth :) </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326781 Tue, 07 Jan 2014 20:13:08 +0000 petunia354 1326781@https://boards.hellobee.com/ <p>So, say you cooked steak in your cast iron pan one night and wanted to cook pancakes or a cake in it the next day or a few days later. Will your next meal/baked good taste like steak since you don't wash with soap? I've only ever made savory dishes with mine so I was curious :) </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326780 Tue, 07 Jan 2014 20:12:51 +0000 regberadaisy 1326780@https://boards.hellobee.com/ <p>@Meridian: no, no, Le Creuset Dutch oven are enameled so it's not the same. We're talking about cast iron like like the ones by Lodge. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326774 Tue, 07 Jan 2014 20:08:25 +0000 lovehoneybee 1326774@https://boards.hellobee.com/ <p>@Meridian: It'll cause it to rust!</p> <p>ETA: Oh, you have Le Creuset? Totally different animal...they're enameled so you can definitely boil water in those! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326772 Tue, 07 Jan 2014 20:07:19 +0000 yoursilverlining 1326772@https://boards.hellobee.com/ <p>Do not scrub it hard or with harsh scrubby sponges - and don't use soap on it . The more seasoned it gets, the more flavor your food will have and the more non-stick the pan will get . After rinsing, we dry ours over a low heat and rub down with olive oil.</p> <p>Have fun! I love cooking with cast iron and the high temps they can withstand; perfect for making a good roast chicken, steaks...anything really! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326770 Tue, 07 Jan 2014 20:06:44 +0000 Meridian 1326770@https://boards.hellobee.com/ <p>@lovehoneybee: wait, why can't you boil water in cast iron?? Trying to remember if I've done it before, yikes!</p> <p>@locavore_mama: didn't know you are supposed to coat in shortening. Clearly I am not taking care of my Le Creuset! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326762 Tue, 07 Jan 2014 20:04:16 +0000 regberadaisy 1326762@https://boards.hellobee.com/ <p>Never use soap! </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326757 Tue, 07 Jan 2014 19:59:25 +0000 lovehoneybee 1326757@https://boards.hellobee.com/ <p>If it starts to look rusty (often happens when it's been left wet and not thoroughly dried) you can coat it in cooking oil (I use canola) and bake it in the oven. I let it go for a few hours on my oven's lowest temp, but I think up to 350 is fine. </p> <p>Never, ever boil water in it, and never, ever put it in the dishwasher. My spouse has done both. </p> https://boards.hellobee.com/topic/cooking-with-cast-iron-tips#post-1326747 Tue, 07 Jan 2014 19:55:45 +0000 regberadaisy 1326747@https://boards.hellobee.com/ <p>Wash immediately, dry thoroughly and coat with shortening. </p>