Some people go to the gym for exercise and others cook with cast
iron. Just how heavy is that old cast iron Dutch oven, anyway?
Some people go to the gym for exercise and others cook with cast iron. Just how heavy is that old cast iron Dutch oven, anyway?
Or how pushing around a classic cast iron chicken fryer for replicating upper arm muscle routines? Get out those pots and pans and start lifting some iron right there in your kitchen.
Some of you may be lucky enough to own some blackened and well seasoned pans that could be over 100 years old. And others of you may be purchasing new cast iron pans, as there is definitely a renewed interest in this “old-fashioned” way of cooking. Whether or not yours are old or new, once a cast iron pan is well seasoned it will be a favorite cooking vessel for years to come.
There are some rules: Never ever put a cast iron pan in the dishwasher and never ever let one soak in water overnight. And don’t drop it on your toe.
One of the most important things about cast iron is its durability. Since it is iron and iron does rust, it is necessary to protect it. Cast iron does not come with that smooth blackened look found in those old used and well-seasoned pans.
Lucky you if you have one of those hanging around the kitchen or garage. But don’t worry, new pans come with instructions on how to care for it so that within a few uses it will be sealed and seasoned. It is a process, and the process is easy enough to do and worth it in the end. Seasoning, the process whereby the pores in the cast iron absorb oil and thus creates a natural non-stick finish is not complicated and should not discourage you first time case iron users.
In order to start the process first wash, rinse and then thoroughly dry the new pan to remove the protective wax coating. Pour in about 1 tablespoon of vegetable or olive oil (non-salted) and with a paper towel rub it over the entire surface including the bottom, the handles, the lids and etc. Heat the pan at 350 degrees for one hour. Allow to cool in the oven, and then wipe with a paper towel. This completes the seasoning process.
The oil helps to fill in the rough surface of the iron, and of course it gets better and better and smoother and smoother with more use. Some old timers tell us to fry only bacon every day in a new skillet for a month or so without washing the pan. This may have been good advice “back then” but is not recommended today.
We recommend washing cast iron pots and pans with hot soapy water just as soon as the pan is cool enough to handle and then wiping it dry. Do not let it drip dry or it may rust. Wipe it dry and then brush over the entire surface a thin film of olive or other oil and put the pan away for your next use. The oils help to keep the pan from rusting.
Since cast iron heats evenly, it is not necessary to use extremely high cooking temperatures. Best results are obtained with medium to medium high heat, as in the following recipes.
BEEF AND POTATO BAKE
2 pounds lean ground beef
3-4 potatoes, cut into cubes
1 onion, diced
1-2 ribs celery, finely diced
6-8 cloves garlic, minced
1 teaspoon dried sage, or several leaves of fresh chopped
1 egg
2 tablespoons fine sea salt
1-2 teaspoons freshly ground peppercorns
1/2 cup dried bread crumbs or cubes
1 cup flour
1 cup grape jelly
3 cups catsup
1/2 cup water
Preheat oven to 350 degrees. In large bowl combine beef, onions, celery, garlic, sage, egg, salt, pepper and bread crumbs. Form into large meatballs and coat each with flour. Place the meatballs in a 12 inch cast iron skillet. Bake 30 minutes. While they are cooking, combine jelly, catsup and water. After the 30 minutes are up, top meatballs with the mixture. Place potatoes in skillet around the meatballs, cover, and bake
45-60 minutes or until potatoes are tender.
CAST IRON SKILLET BREAD
1 cup raisins
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon sugar
1/4 cup butter, chilled
1 teaspoon cinnamon
1 egg, beaten
2/3 cup buttermilk
Preheat oven to 375 degrees. Brush olive oil into cast iron loaf pan, or use a deep 8 or 10 inch skillet. In a large bowl, whisk together the flour, baking powder, soda, salt and sugar. Cut butter into the flour mixture until it reaches the consistency of coarse corn meal. Stir in raisins and cinnamon. In batter bowl, combine egg and buttermilk and add to flour mixture, stirring to incorporate. Pour batter into skillet and spread to even it out. Brush the dough with 1-2 tablespoons more
buttermilk. Cover and bake 35-40 minutes.
