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Cast iron cookware?

post #1 of 4
Thread Starter 
Hello,

Can someone give me their opinion on cast iron pans? Are they truly non stick? How is the lodge brand?

Any info or opinions appreciated!

Thank you
post #2 of 4
There was thread about cast iron cookware not too long ago. The concensus was that old cast iron is pretty nonstick, but new cast iron was difficult to use.
post #3 of 4
With cast iron the key is to make sure they are seasoned really well before use. They get better with time. Most people use shortening but if you are a vegetarian I found coconut oil works well. Just make sure you are able to ventilate your kitchen since their will be smoke. For a while you should use oil again after cleaning. Do not soak overnight and no dish soap. A trick is to clean stuck on food with wadded aluminum foil. Make sure to dry well to avoid rust.
post #4 of 4

Buy your cast iron at flea markets, antique shops, yard sales, etc.  I guess Ebay too, but it will be expensive to ship.  The brand to look for is griswold.  Yes this stuff is old, but is the best made product.  I have slowly gotten rid of all my new cast iron in favor of the old, because it is smooth.  Non-stick may be a stretch, but if it is really well seasoned, it is great.  Here is a bonus, it boost the iron content in your foods.  If you struggle with anemia, cook all your food in cast iron, and it will help.  

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