Cast Iron cookware

[evilwebby]

Anyone have any experience?

I'm fed up of teflon supposedly "non-stick" frying losing their non-stickiness and usually end up replacing them after a year or 2. I've tried various brands down the year, some of them lasted longer than others, but all eventually turn into a health hazard.

 

[davids]

Only that they are heavy and in the wrong hands potentially lethal.

 

[summerisle]

Anyone have any experience?

I'm fed up of teflon supposedly "non-stick" frying losing their non-stickiness and usually end up replacing them after a year or 2. I've tried various brands down the year, some of them lasted longer than others, but all eventually turn into a health hazard.

They're really heavy, and can rust if you don't dry them properly or don't use them for a while.
Get a decent saute pan, and an equivalent deeper one. They're quite easy to clean and last for ages. As an example :

Amazon product ASIN B00008CM6B
TK Maxx usually has a few, normally £15 quid or so upwards.

 

[evilwebby]

They're really heavy, and can rust if you don't dry them properly or don't use them for a while.
Get a decent saute pan, and an equivalent deeper one. They're quite easy to clean and last for ages. As an example :

Amazon product ASIN B00008CM6B
TK Maxx usually has a few, normally £15 quid or so upwards.

My experience of steel is that when I try to fry an egg.. more of it gets left on the bottom of the pan than ends up on my plate!

 

[Eggs]

My experience of steel is that when I try to fry an egg.. more of it gets left on the bottom of the pan than ends up on my plate!

.....serves you right for being a cannibal.

 

[neil999]

ive got a la creuset shallow casserole dish Amazon product ASIN B07DKZ8W6V
its expensive but brilliant, do everything in it and easy to clean

 

[chrismpw]

They're the best. They cook evenly and if properly seasoned never stick. I use both an enormous frying pan and an ancient le Creuset stew pot I got for 2 francs off a French car boot sale.

Takes a while to heat up, but once hot it doesn't lose its heat when you put the food in - which is great if you like rare or blue steak as it retains its heat enough to caramelise the outside quickly.

My biggest problem is making sure the missus doesn't leave it soaking in hot soapy water as that means I have to start seasoning it again.

To clean it just a wipe around with a paper towel is needed and the occasional BRIEF rinse over with dilute soapy water.

I've had both of mine over 20 years. When they get a bit crusty, a quick 10 minutes with a wire brush in an angle grinder and its like you have a new pan ready to season again.

Lots of advice on seasoning (its easy) on YouTube, basically just get the pan smoking hot and wipe cooking oil on it several times.

 

[coollino]

Sainsbury's own La Creuset style stuff is good (much better than other cheaper brands). It goes half price now and again too, so could get the pots etc for about 20quid.

 

[summerisle]

My experience of steel is that when I try to fry an egg.. more of it gets left on the bottom of the pan than ends up on my plate!

Just use a decent non-stick frying pan just for eggs. It'll last for ever and the Teflon won't flake off.
Or get one of these type of egg poachers ; I use them all the time and it's my sop to healthy eating.

 

[neil999]

They're the best. They cook evenly and if properly seasoned never stick. I use both an enormous frying pan and an ancient le Creuset stew pot I got for 2 francs off a French car boot sale.

Takes a while to heat up, but once hot it doesn't lose its heat when you put the food in - which is great if you like rare or blue steak as it retains its heat enough to caramelise the outside quickly.

My biggest problem is making sure the missus doesn't leave it soaking in hot soapy water as that means I have to start seasoning it again.

To clean it just a wipe around with a paper towel is needed and the occasional BRIEF rinse over with dilute soapy water.

I've had both of mine over 20 years. When they get a bit crusty, a quick 10 minutes with a wire brush in an angle grinder and its like you have a new pan ready to season again.

Lots of advice on seasoning (its easy) on YouTube, basically just get the pan smoking hot and wipe cooking oil on it several times.

just whack it in the dishwasher lol

 

[Yarrgh]

They're the best. They cook evenly and if properly seasoned never stick. I use both an enormous frying pan and an ancient le Creuset stew pot I got for 2 francs off a French car boot sale.

Takes a while to heat up, but once hot it doesn't lose its heat when you put the food in - which is great if you like rare or blue steak as it retains its heat enough to caramelise the outside quickly.

My biggest problem is making sure the missus doesn't leave it soaking in hot soapy water as that means I have to start seasoning it again.

To clean it just a wipe around with a paper towel is needed and the occasional BRIEF rinse over with dilute soapy water.

I've had both of mine over 20 years. When they get a bit crusty, a quick 10 minutes with a wire brush in an angle grinder and its like you have a new pan ready to season again.

Lots of advice on seasoning (its easy) on YouTube, basically just get the pan smoking hot and wipe cooking oil on it several times.

Exactly this. I have a few Staub items and they're exactly like this. Season them and then watch them go. A bit of elbow grease when they're in need of a re-fresh and they're back as new.

 

[Tubey]

The convenience of Teflon is set against the shorter life span.

It depends what you prefer - personally I find cast iron annoying as everything seems to glue to it, so I just get Teflon and replace every year or so.

 

[chrismpw]

Just use a decent non-stick frying pan just for eggs. It'll last for ever and the Teflon won't flake off.
Or get one of these type of egg poachers ; I use them all the time and it's my sop to healthy eating.

But what about when @Eggs isn't visiting?

I poach my eggs just by dropping them into a small pan of boiling water. Perfect, and no fiddly washing up.

 

[Jimishorts]

Can’t beat a cast iron griddle for cooking steak imo. Not much good for a fried egg tho.

 

[scratchnsurf]

ive got a la creuset shallow casserole dish Amazon product ASIN B07DKZ8W6V
its expensive but brilliant, do everything in it and easy to clean

You must be the talk of Waitrose.