Here's a batch of orange sweet rolls I did in the cast iron skillet my husband, Logitech, bought for me:
Posted on 02/23/2019 5:24:24 AM PST by PJ-Comix
WOW! Since this video was made I cooked up a few more meals on the cast iron skillet and I am really impressed. Not only is it working great as a non-stick (and easy to clean) but I can cook at a much lower heat since this type of skillet is much better at retaining heat than teflon. Anybody out there still relying on teflon should definitely check out cast iron and be sure to season it as I demonstrated in the video. Rather than toss the skillet out when it starts losing it's non-stickiness as you would do with teflon, simply season it again
p.s. I highly recommend ordering stuff from Walmart since, even though they will deliver free to your home for orders over $35, I would still prefer the store pickup option. One reason is you can often get the items the same day or the next day but another important reason is you don't have to worry about Porch Pirates. Since I go to Walmart at least twice a week, it is no problem for me to pick up at the store as I did in this case.
Sfl
Wawa shirt? Must be a Pennsylvania guy...
I use cast iron myself.
The only pan that competes is my Matfer Bourgeat carbon steel skillet. It's lighter than the cast iron and once seasoned (salt and sliced potatoes if you can believe it) it is just as non-stick as a well seasoned cast iron skillet. The lighter weight is a plus.
Been frying eggs daily in the same cast iron pan for 39 years.
Wipe clean of oil and put away. I wash maybe once every 3 weeks. Then recoat with oil and butter and heat for a while. Wipe off oil and it’s done.
If someone else uses it and screws it up. First I clean it then put it in a hot oven coated with oil/butter. Cook the grease back in. Then wipe clean
Recently found that olive oil is great for cooking eggs that won’t stick. I had been using butter before but I have a dairy problem. That is extra virgin olive oil
I’ve got a couple of old cast iron pans from my family and I love them.
Supposedly you get a trace iron supplement from them — which has got to be better than a trace teflon supplement!
I use almost exclusively cast iron cookware...
Here's a batch of orange sweet rolls I did in the cast iron skillet my husband, Logitech, bought for me:
Cast iron is good for things that benifit in flavor for one reason or another from controlled heat. Thin Carbon steel pans are good for fast high heat work. Both season quickly. In my experience a seasoned Carbon steel is far more slippery than any Teflon I have used.
Cast iron makes things brown which I can't get out of Teflon pans. However, they are not good for glass topped stoves as they will scratch the glass. I have a porcelain coated cast iron pan I got from Costco which works nicely on the stove. It is heavy and I only use it when I want things to brown (e.g. fried potatoes, sausage).
Wow, I sound like a real cook. Don't be deceived. Hamburgers are my specialty. :O)
High temps aren’t good with olive oil, low smoke point.
Try coconut oil...
Walmart also sells their ironware in the sporting goods section for camping - And the seasonal clearances are significant if you get them at the right time.
Now is not the right time though. If you go at the end of the fall they can be found for a dollar.
I used to use cast iron, but I found little in-perceivable spots of rust throughout the pan. Taking care of these pans takes a long time.
I don’t use teflon either - but I do use bare aluminum. Just have to watch the food cooking and use a good cooking spray ALL the time. I got the pump spray can and fill it with EEVO and it works quite well.
Don’t use high temps. BTW. I’m of Italian descent. Olive oil is sacrosanct
Yum!
PJ, we’ve been using cast iron for a long time now. Yeah, it takes a little more to care for the stuff, but the even heating with less energy is great.
FWIW, we’ve found that the older stuff seems to work a little better than some of the newer stuff on the shelves these days. We will scour yard sales during the summer and will pick up pieces in the $2-$20 range (as long as they’re not pitted) that look so nasty and neglected that they look like they belong in the dump. With a little elbow grease and some restoration techniques (youtube vids helped us), they came out looking like brand new and work great.
IE: last summer while in Maine, we picked up a 1940-50s era 8” skillet for $2 that will cook cornbread to kill for. At the same time we picked up a nice dutch oven for $10. Yeah, both of em looked terrible but came out of restoration looking brand new.
LOL, understood.
Nope. Just a Florida guy who actually scored TWO Wawa shirts at one of their openings down here last year.
I had no idea they got all the way down there.
I live in PA, 5 minutes from the Wawa HQ.
Looks juicy, I can practically smellit.
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