Cast iron frying pan

This topic has 20 replies, 6 voices, and was last updated January 12, 2007 at 5:27 pm by starlaugh.

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January 9, 2007 at 7:24 pm #1040249
Raj
Participant
Anyone have any tips on using one of these?

Apart from oil it dont wash it that is 😉 – all advice appreciated, especially if useful…
January 9, 2007 at 7:29 pm #1097689
General Lighting
Moderator
http://en.wikipedia.org/wiki/Cast_iron_cookware

quite a bit there, you are supposed to season it with non-politically correct fats like proper lard etc..
January 9, 2007 at 7:50 pm #1097694
Raj
Participant
That will be part of my problem – the person from whom I inherited it may have used a dishwasher on it out of ignorance :scared:

Thanks for the link GL – never thought of looking there.
January 9, 2007 at 8:08 pm #1097695
Raj
Participant
Wooo

wicked site:

http://whatscookingamerica.net/Information/CastIronPans.htm

raaaraaaraaa
January 9, 2007 at 8:22 pm #1097690
General Lighting
Moderator
I’d found the link some time ago whilst looking for info on different kinds of woks :laugh_at:
January 9, 2007 at 8:31 pm #1097696
Raj
Participant
:weee: :weee: :weee:

did you find what you wanted?

:groucho:
January 9, 2007 at 8:40 pm #1097691
General Lighting
Moderator
yep, although it was mostly research to confirm my suspicions that there are a lot of poor quality woks around at the moment….
January 9, 2007 at 8:46 pm #1097697
Raj
Participant
I always try to buy woks in Chinese supermarkets for choice 😉 as they tend to be better than european equivalents
January 11, 2007 at 4:39 pm #1097685
Anonymous
My advice is; with the price of cast iron being what it is get it weighed in 😉
January 11, 2007 at 4:41 pm #1097698
Raj
Participant
I am going to persevere for a while Mr AHC 😉 plus its handy for use as a paperweight :laugh_at::laugh_at::laugh_at::laugh_at:which with the winds round here just now is essential :groucho:
January 11, 2007 at 5:52 pm #1097686
Anonymous
Raj wrote:

I am going to persevere for a while Mr AHC 😉 plus its handy for use as a paperweight :laugh_at::laugh_at::laugh_at::laugh_at:which with the winds round here just now is essential :groucho:

I’m woried me 12ft strobe tower will blow over that i just put up in me garden lol
January 11, 2007 at 6:14 pm #1097693
sistersemtex
Participant
It could be use for things other that a paperweight like does it have a good swing to it
January 11, 2007 at 6:28 pm #1097699
Raj
Participant
:weee: :weee: :weee: maybe I will keep it by the backdoor then …:laugh_at::laugh_at::laugh_at::laugh_at:

:bounce_fl:bounce_fl:bounce_fl:bounce_fl:bounce_fl
January 11, 2007 at 7:26 pm #1097702
Angel
Moderator
I thought she ment the bedroom :laugh_at: :laugh_at: :laugh_at:

:shy:
January 11, 2007 at 7:27 pm #1097700
Raj
Participant
:devil_wag didnt think of that – think it would need to be consensual – its pretty heavy….
January 11, 2007 at 8:46 pm #1097703
SD
Participant
Ive had the same iron and steel pans for ages, I just rub them with olive oil on a bit of tissue every time I use them, they shouldnt rust then
January 12, 2007 at 9:28 am #1097687
Anonymous
SD wrote:

Ive had the same iron and steel pans for ages, I just rub them with olive oil on a bit of tissue every time I use them, they shouldnt rust then

I recon Deisil oil is better.
January 12, 2007 at 3:52 pm #1097704
starlaugh
Participant
When i was a chef i always used iron pans, i baked them in the oven with olive oil and a little salt. I repeated this a few times and the pan became perfect! nothing stuck to it!

Jsut dont scrub them! warm sopapy water and a soft cloth to clean them up! 😉
January 12, 2007 at 5:11 pm #1097692
General Lighting
Moderator
Raj wrote:

I always try to buy woks in Chinese supermarkets for choice 😉 as they tend to be better than european equivalents

which is what my family normally do but we couldn’t find a Chinese supermarket in Ipswich (which is strange, there mustbe one somewhere)
January 12, 2007 at 5:15 pm #1097701
Raj
Participant
Ask the local Chinese restaurant? [what they dont know about a good wok probably aint worth knowing :groucho:]
January 12, 2007 at 5:27 pm #1097688
Anonymous
starlaugh wrote:

When i was a chef i always used iron pans, i baked them in the oven with olive oil and a little salt. I repeated this a few times and the pan became perfect! nothing stuck to it!

Jsut dont scrub them! warm sopapy water and a soft cloth to clean them up! 😉

bollox Deisil is best or maybe sump oil!
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