Posted on 04/28/2019 9:48:16 AM PDT by PJ-Comix
I got my cast iron skillets over two months ago and I have grown to love them. However, my wife absolutely HATES the cast iron skillets. In this video I explain why.
I LOVE my (generations old!) cast iron skillets!!!
Cast iron is great.
Each pot weighs 50 lbs, which is probably why the wife doesn’t like it.
Love mine. Rescued it and several other pieces from a garage sale. Got ‘em for pennies.
My wife loves her cast iron skillets and she’s a gourmet chef.
A seasoned cast iron skillet is irreplaceable.
Wife yesterday bought me a Double Dutch Oven, New for $9.99
The first big thing I noticed about my cast iron skillet (other than how EASY it is to clean) is how low you can turn the heat on the stove for cooking. Amazing heat retention by the cast iron skillet compared to a teflon pan.
Likely has more to do with your sexual orientation, than how you cook meat.
That’s where a few of mine have come from, too.
Take them home and make them like new/old, again :-)
Fixed it, slightly :-)
Don’t let her see “Tangled.”
rwood
It’s not reasonable to use Cast Iron for everything. Eggs for instance are so easy on good non-stick.
One mistake people make with non-stick is using a dishwasher. Cast Iron too for that matter. Too high of temperature makes stuff stick to anything.
You lost me at “turkey bacon.”
I also think heritage or area from whence you came plays into
the use of cast iron. I don’t think the old country folks from
back in the early 1900s and before used anything else.
A quick history of cookware
https://en.wikipedia.org/wiki/Cookware_and_bakeware
I don’t like the iron taste iron skillets put into the food. No matter how seasoned they are I can still taste it right away..
8~)
BTW, glass and ceramic stove tops, though shiny and appealing and very popular now, require more careful use than coil tops. Dragging cast iron skillets over the cook top can permanently damage them by scratching the surface. Although some say it’s OK to use cast iron on a glass-top stove, it’s a risky venture, at best. Movement of the skillet is a major part of the advantage of the skillet, so taking the chance of damage will limit the cooking capacity.
rwood
I was given a small cast iron skillet my one of my Aunts when I left home for college.
Her advice was ‘NEVER wash it with soap and water! Just wipe it clean”. First time I decided to use it, I gave it a good
scouring with Palmolive Liquid and a dishrag. No way was I going to use it w/o some hot water hitting it to dissolve any oily residue. It worked just fine. That was information Aunt Grace did not have a need to know.
Those are good low maintenance skillets. But you need potholders once they get hot. Just don’t ever drop one on your foot by accident. Trust me, it’s not fun.
I like mine. To clean, I let it cool enough to touch it, sprinkle wish salt, and wipe it off with paper towel.
Water makes cast iron rust.
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