Cooking with Cast Iron

[3timesoccermom]

Cooking with cast iron should not be feared

By Bernice Torregrossa
Contributor
Published June 15, 2011
Even the most technology-obsessed cooks, those with remote-read Bluetooth-enabled meat thermometers, electric wine bottle openers and Youtube recipe swaps still can get back to the low-tech basics like a cast-iron skillet.

Cast-iron cookware is making a comeback among cooks who prize its durability, easy cleanup and heat retention.

Cast-iron cookware fell out of favor after World War II when a surplus of aluminum made its way into lighter-weight pots and pans.

Before long, a cast-iron skillet was seen as a sign of old-fashioned stubbornness, wielded primarily by disgruntled housewives in endless comedies.

Apart from its dubious distinction as a would-be weapon, cast iron is versatile, transferring from stovetop to oven with the same reliable, even heating.

Once cast iron’s porous finish is treated with oil, a process called seasoning, food does not stick to cast iron, making it, according to cookbook author Tracy Barr, “the original nonstick cookware.”

The seasoning process used to scare off some cooks from buying cast-iron cookware.

To season cast iron and make it smooth, several bouts of heating and piling were required.

Among the local cooks who lost their kitchens to Hurricane Ike, some lamented that they didn’t want to start from scratch with a new pan, especially those who had inherited a long-used and well-seasoned pan from their mother or grandmother.

Preseasoned cast iron is now available, however, which is ready for use immediately.

Lodge, the only American maker of cast-iron utensils, reports that pre-seasoned pots and pans account for 80 percent of the cast iron cookware it sells.

Once it is seasoned, cast iron requires little upkeep besides rinsing and drying to prevent rust. Washing with soap removes the seasoning, so cast-iron manufacturers suggest scrubbing lightly with a brush and hot water.

In addition to being non-stick, cast-iron pans have the nutritional advantage of actually adding trace elements of iron to food, especially those with an acidic base such as chili, spaghetti sauce or gumbo.

Even for something as simple as a scrambled egg, cooking in cast iron more than doubles the iron content of the egg to 4.76 milligrams, a significant portion of the 8 mg of iron per day recommended for men and older women.

Women ages 14 to 50 should have 18 milligrams of iron in their diet each day.

Barr, the author of “Cast-Iron Cooking for Dummies,” said while almost anything can be cooked in cast iron, there are quite a few foods that benefit immensely from being cooked that way.

She lists fried chicken, pineapple upside-down cake, cornbread, steaks, greens, biscuits and green beans among the beneficiaries of contact with cast iron.

Barr said in making pineapple upside-down cake, the heavy cast iron caramelizes the sugar topping of the cake more thoroughly for a deeper flavor and better texture.

The denser skillet also gives cornbread a more pronounced and crisp outer layer and an airier center.

With pretreated cookware available and ready to use, cast iron is no longer something to be feared — except by miscreants in sitcoms.

Spicy Stir-fried Okra

1 1/2 pounds fresh okra

1 to 2 tablespoons olive oil

1 teaspoon yellow mustard seeds

2 garlic cloves, minced

1 onion, sliced

1 teaspoon grated fresh ginger

2 fresh tomatoes, chopped

1/4 ground cumin

1 teaspoon turmeric

Salt

Wash the okra and cut it into 3/4-inch diagonal slices, discarding the ends.

Heat the oil in a 12-inch cast-iron skillet or a cast-iron wok on medium high.

Add the mustard seeds, cooking and stirring until the mustard seeds pop, about 2 minutes.

If necessary, briefly cover and remove from heat until mustard seeds stop popping. Return to heat.

Add the garlic, ginger, onion and okra and sauté for 2 minutes. Stir in the tomatoes, cumin and turmeric.

Cook and stir until the okra becomes slightly tender, 3 to 5 minutes (longer for more tender okra), turning the heat down if necessary. Salt to taste.

SOURCE: “Cast-Iron Cooking for Dumies,” by Tracy Barr

+++

Hamburger Cornbread Surprise

1 pound ground beef

1/3 cup chopped onion

5 tablespoons vegetable oil

14 ounces stewed tomatoes

1 teaspoon Worcestershire

3/4 teaspoon salt

1 can kidney beans, rinsed and drained

1 egg

1 1/4 cups milk

2 cups white self-rising cornbread mix

2 cups finely grated Cheddar cheese

Preheat oven to 425 degrees. In a 10-inch cast-iron skillet, heat 1 tablespoon of vegetable oil and sauté the ground beef and the onion over medium-high heat. Drain the fat.

Add the tomatoes, Worcestershire sauce and salt. Simmer for 15 minutes. Stir in the beans. Simmer for another 5 minutes and remove from the heat.

In a medium bowl, mix together the egg, milk and the remaining vegetable oil with a spoon. Add the cornmeal mix and mix well.

Spread cornmeal batter over the ground beef mixture in the skillet. Top with the grated cheese.

Bake for 20 to 25 minutes, or until the center is set and the cornbread is golden brown.

SOURCE: “Cast-Iron Cooking for Dumies,” by Tracy Barr

+++

Pineapple Upside-down Cake

3 tablespoon butter

1 cup light brown sugar

1 1/2 cups chopped fresh pineapple OR 7 slices canned pineapple

1/2 cup pineapple juice OR buttermilk

10 to 12 pecan halves (optional)

1/4 cup raisins or dried cranberries (optional)

3 eggs

1 1/2 cups white sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees.

Melt butter in 10-inch cast-iron skillet over low heat. Sprinkle the brown sugar over the butter. Remove from heat.

Arrange the pineapple in the skillet. Add raisins and nuts if desired.

In a mixing bowl, beat the eggs. Stir in sugar. Add the vanilla and pineapple juice or buttermilk and blend well.

In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the egg mixture and blend.

Pour batter over brown sugar and pineapple in the skillet. Bake for 45 minutes or until nicely brown. Invert onto a platter while warm.

SOURCE: “Cast-Iron Cooking for Dumies,” by Tracy Barr

+++

Seafood Skillet

1 egg, beaten

1/2 cup dry breadcrumbs

Dash hot sauce

1 teaspoon lemon juice

1/2 cup cream

1 tablespoon vegetable oil OR butter

1/2 cup finely chopped onion

1/2 cup finely chopped celery

4 flounder fillets OR other thin, flaky white fish

8 large shrimp, peeled and deveined

8 scallops

1/2 cup cracker crumbs

2 teaspoons butter

Lemon wedges

Preheat oven to 350 degrees.

In a medium bowl, mix together the egg, breadcrumbs, hot sauce, lemon juice and cream. Set aside.

Heat the oil in a 12-inch cast-iron skillet and sauté the onions and celery until tender, about 5 minutes.

For each serving, layer one fish fillet, two shrimp and two scallops on top of the onions and celery. Repeat with other fish, shrimp and scallops, making four separate servings.

Pour the breadcrumb mix evenly over each seafood serving. Top each serving with cracker crumbs and 1/2 teaspoon of butter.

Bake for 30 minutes, then brown under the broiler for about 3 to 4 minutes.

Serve with lemon wedges.

SOURCE: “Cast-Iron Cooking for Dumies,” by Tracy Barr


Cooking with cast iron should not be feared

[LHath6]

I love my cast iron! I have all sizes and pots, pans, griddles, etc. My main skillet that I use never gets put away. It has a permanent home on the stove top. When my DD moved out, her one want was a cast iron skillet. She got the one passed down from my grandma. Very well seasoned!

[joemarcie]

Thanks for that post! I was given a cast iron pot from Lodge several years ago and haven't used it yet. The pre-seasoning turned me off a bit. The pot was greasy right from the box and I would have preferred to preseason it myself. ...other peoples dirty dishes, right? lol

[cpaige]

Thank you so much for this!! I just got a cast iron pot for $1.00 at a yard sale and I've been looking for some great recipes for it!!! YAY!!!

[3timesoccermom]

You're welcome everyone. I never liked cast iron - my mom had it when I was growing up but after reading the article I might be tempted to try it again. Although I did hear something about not using it on flat-top stoves. If any of you have one you might want to check that out first to make sure it won't damage your cook top.

Lhath - oh wow, what a treasure she got from Grandma!! I gotta say I'm a little envious.

[foggierbard9]

I've heard the flat top stove thing too, but it has to do with it scratching it, so if you are really careful, it should be fine. I can say that once I get mine out, it will be used on my flat top, I won't give up my cast iron just because the new house came with a flat top stove.

[tammyinwv]

I have a glass top stove, and I do use it on mine. Be careful you dont slide the pan on the top. Put it in place and leave it there. I have never had any problems.
Tammy

[Abbybob]

I love cast iron. We take our dutch ovens camping so we can bake!

Anything I can make at home, I can make camping in a dutch oven!!

[LHath6]

You're welcome everyone. I never liked cast iron - my mom had it when I was growing up but after reading the article I might be tempted to try it again. Although I did hear something about not using it on flat-top stoves. If any of you have one you might want to check that out first to make sure it won't damage your cook top.

Lhath - oh wow, what a treasure she got from Grandma!! I gotta say I'm a little envious.

I have been using mine for 7 years now on my flat top. It gets scooted around alot. No scratches so far! I would be careful and not drop it though. That's why I do not let my kids handle it. I gave my DD the littler one and I kept the big one. I can brown 6 pounds of meat in it with no problems. Just remember to always clean with hot water right after the pan cools (so you do not scrub the seasoning off) and dry well. I always put it on a warm burner to make sure it gets completely dry. It also helps the crisco soak in when it is warm too. I always put a good coating of crisco on it after eaach use to keep up the seasoning. Start using it! you will love it!

Oh, and if you make cornbread in a regular cast iton skillet, put the cornbread batter in the cast iron when it is very hot (just preheat your oven with the cast iron in it + 5-10 min). It will give a crispy crust. I also put a couple of tablespoons of butter in the pan before I add the butter.

[tammyinwv]

I have a question. After washing and drying mine, I will dry it on my stove, then I go ahead and rub cooking oil on it. For some reason, this towel that I rub it on with always comes away BLACK. Like wiping away soot. I can keep doing this and it is still black. Am I doing something wrong? I usually wash with hot soapy water and then dry on the stove and oil after each use.
Tammy