Great reminder about cast iron cookware.
"Seasoning" a cast-iron skillet is a lost art for some.
"Seasoning" a cast-iron skillet is a lost art for some.
I like bacon-grease best. In a pan, in the oven start baking the bacon. Make sure that you have the greasiest bacon possible when you start. Remove the bacon from the pan and drain off into a bowl all the bacon-fat.I have had mixed results seasoning new cast iron. Any one know the best way?
With everything that is cooked, some of the cooking surface will enter the food. Every time that you cook with your teflon coated cook-ware, some of the teflon will enter your physical being. Same with stainless and aluminum. Same with the cast-iron. The only cooking surface that is available now that is inert to the cooking transfer of surface to food is ... glass.I don't want to question the OP, but I am curious about the "iron intake" notion. Wouldn't a properly seasoned pan actually keep a barrier (however thin) between the food and the metal itself?
That said, I love cooking with cast, but I wouldn't give up my teflon-coated deep-lipped fryer for eggs and hash, or pancakes on saturday mornings. Cleanup is just too easy, and the slippery nonstick-ness is worth the tradeoffs.
My little lady gets to the point of having very low energy, lethargic and water-blisters grow on the backs of her hands and arms. For me, I have "head-rushes" and dizzy spells for no reason and feel drained of all energy.What are your main symptoms when you have an anemic episode?
I have a couple of "rough-surface" pans. You can re-finish the pan if you have a twisted wire-brush and a grinder. A flap-disk on a grinder works as well. Start by cleaning the pan with the wire-brush to remove all scale, oils, etc. If it feels smooth to the touch after using the wire-brush - you are good to clean the pan and re-season.Question: recently I wanted to buy a 9" small pan to cok my eggs in each morning. i bought a new one and it has a rather rough ibside bottom surface, well after seasoning, the eggs always stick to the rough surface.
While at a yard sale, I found a used 9" pan and it had a very smooth bottom in it, the eggs won't stick. WHy the difference???
It seems the older used stuff has the smoother surface.
See post #7 in this thread for my theory on how and why my iron-levels have smoothed out.So why does cooking in the cast iron help your iron levels? How does that work exactly?
I too am anemic. I found out about 3 years when it was pretty bad. I had very low energy, was pale, and in the mornings while I was getting ready for work, I would get dizzy all the sudden and have to go lay down. I got prescribed iron pills and started taking them daily, as directed. Six months into in, my lab results showed that my iron levels had sky rocketed, which can be bad also. I started taking them every other day but my levels still remained high. Should I try taking them once a week? I don't feel like I used to, but my energy level is still very low. I just hate having the responsibility of taking pills. Maybe I should look into getting a cast iron skillet!
Depends on what you consider expensive. Some of my pans I got for $5 at Sally-Anne ThriftStores, some I got as gifts (because everyone I know knows how much I love cooking with cast), some I bought at loonie-bins (dollar-stores in the US), some came from speciality-cooking-supply stores (very expensive $75+) and some came from hardware stores for what I consider a reasonable price (my large dutch-oven cost me $25).Are cast iron pans expensive? Where are they available at?