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Thread: Cookware Cast Iron Skillet or ceramic? page

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    sting's Avatar
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    Cookware Cast Iron Skillet or ceramic?

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    Looking to but some cookware and was just wondering any recommendations?

    Also what's the difference between Cast Iron Skillet and a Pre-Seasoned Cast Iron Skillet?

    Just had a quick look at amazon most Cast Iron Skillets range from $10 $25 while the Pre-Seasoned Cast Iron Skillet are $75 plus.

    any advice would be appreciated thanks

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    You can easily season your own cast iron skillet. Basically, you put oil in a skillet and stick it in the oven for a half hour or so at 350 F; after you cook with it, clean it with a cloth and oil rather than a dishwasher. Every few months, oil it and throw it in a hot oven again.

    Here's Martha Stewart's guide to dealing with cast iron: Cast Iron Pans - Martha Stewart Home & Garden (she's been to prison, and is a BAMF) You can find far more guides with a simple google search, but seasoning your own pan is easy.

    You can season your own cast iron. Even if you buy it pre seasoned, you'll have to re-season it within a year. I'd to with the less expensive option.
    Last edited by Cathartes; 06-14-2013 at 01:22 AM.

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    If you are going to use oil to season it, use flaxseed oil.

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    Quote Originally Posted by Paleo0731 View Post
    If you are going to use oil to season it, use flaxseed oil.
    Flaxseed oil? I've always done mine with either extra-virgin olive oil or lard, although I've heard that bacon fat is good for seasoning,too. What's the bonus of flaxseed oil over, say, lard? All I know about the fat/oil for seasoning is that using something with a low smoke point ( like canola oil) will eff up your pan.

    I have read that lard is best for seasoning ( maybe because of the smoke point). So I'm interested in the science/smoke point/omega3 of the seasoning oils.

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    Quote Originally Posted by Cathartes View Post
    You can easily season your own cast iron skillet. Basically, you put oil in a skillet and stick it in the oven for a half hour or so at 350 F; after you cook with it, clean it with a cloth and oil rather than a dishwasher. Every few months, oil it and throw it in a hot oven again.

    Here's Martha Stewart's guide to dealing with cast iron: Cast Iron Pans - Martha Stewart Home & Garden (she's been to prison, and is a BAMF) You can find far more guides with a simple google search, but seasoning your own pan is easy.

    You can season your own cast iron. Even if you buy it pre seasoned, you'll have to re-season it within a year. I'd to with the less expensive option.
    From Martha Stewart

    To keep a seasoned cast-iron pan in good condition, simply wipe it with a paper towel and a little oil after each use to clean it. If there are stuck-on food particles, use hot water and a brush or nylon scouring pad to clean them away (never use soap). If necessary, pour some water into the pan, and boil it on top of the stove for a few minutes to eliminate stubborn food pieces. Dry and reseason the pan between washings.
    This seems a lot of messing around? I'm single male and am not into cooking and washing hate it, to be honest, is this necessary each time, or maybe is there a different cooking tool option ceramic?

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    Quote Originally Posted by sting View Post
    From Martha Stewart



    This seems a lot of messing around? I'm single male and am not into cooking and washing hate it, to be honest, is this necessary each time, or maybe is there a different cooking tool option ceramic?
    Yeah, I'm a single female and my technique is, wipe it with a towel and oil. If there are stuck on food particles, rub it harder. If that doesn't get rid of them, who cares, they're the size of a pinhead and extra protein. ( they've been cooked;they contain no germs; they are sterile)

    I haven't used ceramic cast iron, but I can say that you're attentive to potential food contamination but not OCD, regular cast iron is fine. Maybe food cooked in ceramic tastes better, but hey, I wouldn't know.

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    I know nothing about ceramic, can you cook a stir fry or a steak with ceramic cookware or is it for other?

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    I've never seasoned a CI pan. But I have read the most prefer flaxseed oil over lard and other oils. I prefer carbon steel pans personally.

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    You can get Lodge cast iron at Walmart and Target. They weren't very expensive, around $16-$20. You can also use salt to help clean them.

    However, I just got Nordic Ware restaurant pans (NSF). These are made in USA and work great. I know cast iron is healthier, but I just don't care for it.

    Sustainable Business Practices at Nordic Ware - Nordic Ware

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    I love my cast-iron, but my second flat-top stove can't take it on the stove top. I am miffed, because I did not see it coming! I am so happy with the 2-oven stove, but the flat top proved to be too wimpy.

    I will be looking for enameled ones eventually. For now, I live dangerously and still use the non-stick ware.
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