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Thread Number: 77091
/ Tag: Recipes, Cooking Accessories
Anybody out there grossed out with cast iron cookware? |
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Post# 1010226 , Reply# 1 10/9/2018 at 19:36 (2,024 days old) by Launderess  (Quiet Please, There´s a Lady on Stage) |
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You *CAN* wash cast iron cookware to your heart content.
Just needs to be seasoned again afterwards or it will rust and or loose non-stick properties.
That being said properly and well seasoned cast iron cookware easily survives a good washing in hot soapy water. Do so with mine all the time and they are none worse for the process. Once cast iron cookware is well and properly seasoned not much should be sticking to it anyway. Well not unless you've burnt something very badly. | ||
| Post# 1010230 , Reply# 2 10/9/2018 at 20:28 (2,024 days old) by norgeway (mocksville n c ) | ||
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My Grandmother Washed hers every time She used it, She had 2 Griswold skillets that I now have and use, I wash them and dry them and wipe a film of oil on them, BUT I have a 8 inch cast iron skillet that is ONLY used for corn bread and it NEVER has water touch it, I only wipe it out and put it away. | ||
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Post# 1010232 , Reply# 3 10/9/2018 at 20:38 (2,024 days old) by ea56 (Cotati, Calif.) |
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I too wash my cast iron skillet all the time, its at least 50 years old and very well seasoned. After I dry it, I put a drop of salad oil into it and wipe it all over the inside with a paper towel, tryin to remove as much as possible, just leaving a slight film. This pan is one of my favorites.
Eddie | ||
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Post# 1010235 , Reply# 5 10/9/2018 at 20:53 (2,024 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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Post# 1010236 , Reply# 6 10/9/2018 at 20:53 (2,024 days old) by ea56 (Cotati, Calif.) |
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Post# 1010242 , Reply# 7 10/9/2018 at 21:30 (2,024 days old) by lakewebsterkid (Dayton, Ohio) |
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Cast iron I am a bit of a germaphobe and OCD diagnosed. The fact that the cast iron does not go into the dishwasher does not bother me because I always heat it up to allow it to dry quickly before rusting. I never use soap. For tough cases I will use olive oil and sea salt to scrub. | ||
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Post# 1010264 , Reply# 11 10/10/2018 at 01:20 (2,024 days old) by robbinsandmyers (Conn) |
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Cast iron is safer than Teflon for you
I have literally 11 Griswolds from pre 1940 on my stove right now I cook in from #4-#10 with some duplicates. I wash mine regularly with soap and put on the flame for a minute to dry but mostly just rinse under water when done and dry. Totally safe and germ free once dried over the stove. Nothing really sticks to them and if it does it washes right off. Same with my carbon steel wok. What I wont cook with is anything aluminum or Teflon coated because of the risks.
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Post# 1010268 , Reply# 12 10/10/2018 at 01:49 (2,024 days old) by RP2813 (Sannazay) |
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 I've never had much luck with cast iron. I dumped the one skillet I had when I recently moved. I used it once or twice.
I did own a heavy wok once that came with a sort of whisk broom thing made of bamboo sticks for cleaning purposes. It was supposed to be used with plain salt and that was all. IIRC something similar was the recommended method for cleaning my clay cooker. I no longer own either item.
Instead, a few years ago I purchased a set of Henkel non-stick dishwasher-safe skillets. I like any type of cookware I can put in the dishwasher and be done with it (Corningware is another one), and the Henkel still looks like new. | ||
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Post# 1010270 , Reply# 13 10/10/2018 at 03:16 (2,024 days old) by askolover (South of Nash Vegas, TN) |
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 I like my cast iron for certain things. Tony has his dad's large cornbread skillet and that's ALL that is ever cooked in it, usually for Thanksgiving or Christmas dressing. I have all of my grandmother's cast iron that I stripped and reseasoned simply because it was so caked on the outside. I put it on the gas grill for a little while and it all came right off. Works as good as it did all those years ago when they were first seasoned. It works great on my induction cooktop or the gas range top. | ||
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Post# 1010278 , Reply# 14 10/10/2018 at 06:23 (2,024 days old) by tolivac (greenville nc) |
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No my Mom and Grandmother used it for cooking things-still around today!!Thinking of getting a few "Lodge" pans from the sport places here.--Yes the sport places have them-other places don't.Also call those places the "outdoor hobbies" places-you know that sell hunting,fishing,golf,camping equipment. | ||
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Post# 1010281 , Reply# 15 10/10/2018 at 07:06 (2,024 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Cast Iron Cookware | ||
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Post# 1010296 , Reply# 16 10/10/2018 at 11:14 (2,023 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
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I do have 1 (or maybe 2?) cast iron skillets I got from my grandmothers estate 10 years ago, but I have never used it. I'm not a germophobe, nor do I have OCD, I just haven't taken the time to clean & re-seasoned it.
I have a variety of cast iron cookware that I used about 75% of the time when I cook, they include a deep skillet, a few dutch ovens, a braiser, even a cast iron wok, but these are all enamel coated (Le Creuset), no seasoning required. I have also discovered a number other of less expensive (cast iron dutch oven) options on Amazon. FYI I got the photo below off the web, though I do have one in that color.
Aside from at shopping camping / outdoors / sporting goods stores for regular cast iron, it can also be found online, like Amazon.
In addition to Lodge and Camp Chef, I was surprised to see Calphalon and T-fal also offer regular (pre-seasoned) cast iron skillets.
http://www.lodgemfg.com/ https://www.campchef.com/cast-iron.html https://www.calphalon.com/en-US/calphalon-pre-seasoned-cast-iron-12-in-skillet-ca-1873975--1 https://www.t-falusa.com/c/Cast-iron/p/r-p-cast-iron
Kevin
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| Post# 1010304 , Reply# 17 10/10/2018 at 14:36 (2,023 days old) by norgeway (mocksville n c ) | ||
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le cruset is wonderful but who can afford it, its ridiculously expensive, | ||
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Post# 1010312 , Reply# 18 10/10/2018 at 16:39 (2,023 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
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| Post# 1010349 , Reply# 20 10/10/2018 at 21:32 (2,023 days old) by norgeway (mocksville n c ) | ||
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its a rare treat! To get to set at Steves table, absolutely one of the best cooks I know! | ||
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Post# 1010353 , Reply# 21 10/10/2018 at 22:07 (2,023 days old) by Yogitunes (New Jersey) |
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my grandmother who lived until 81, and my mother who made it to 90 cooked religiously on cast iron cookware....must have been from all that extra 'iron' in their diet seeping into the food from the cookware!
I think knowing how to cook, and take care of it has more of a factor.... the only way THAT cookware is going to hurt you, is if someone takes that 14 inch fry pan and slams it up side your head! that would have been my mothers way of slapping some sense into someone.... | ||
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Post# 1010362 , Reply# 23 10/11/2018 at 00:54 (2,023 days old) by robbinsandmyers (Conn) |
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If you're a germophobe or OCD why arent you worried about this poison you put in your food? I'll take cast iron with a hard surface of carbon over toxic chemicals any day.
www.foodmatters.com/artic... CLICK HERE TO GO TO robbinsandmyers's LINK | ||
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Post# 1010562 , Reply# 27 10/12/2018 at 16:31 (2,021 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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Thank you, Earthling for some truth here. I was always squicked out a bit by my grandmother's Griswold cast iron--it was always nonstick on the inside and sticky on the outside...yecch. Family friends had the same Revere Ware that my mom had...theirs always was streaky and nasty looking--my mom's was shiny and nice. Always thought it was because my mom used electric to cook with and Carole used gas...the culprit was that my mom could fit the Revere Ware into the dishwasher (with just four for dinner)...it was always thoroughly cleaned. Carole, on the other hand, had six for dinner and not enough space in the dishwasher for the pots/pans, hence doing the pots/pans last left them with the greasy dishwater film. Yecch.
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Post# 1010570 , Reply# 28 10/12/2018 at 17:38 (2,021 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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People have been cooking with cast iron for centuries
Long before modern dish detergents, automatic dishwashers and everything else we have today. While plenty may have died from food poisoning resulting from improper storage/lack of refrigeration, don't believe numbers are anywhere near from "unclean" cast iron cookware.
Cast iron can withstand great heat; thus in theory whatever "germs" would be effectively destroyed by that process. Main worry today is about smoke given off as cast iron reaches extreme temperatures. You can clean and or season cast iron by shoving it into hot coals/fire. Indeed if you've something that is badly rusted; just wash/scrub down, then shove into a hot coals (or maybe use a self cleaning oven). Once that is done re-season and you're good to go. | ||
| Post# 1010615 , Reply# 31 10/13/2018 at 02:40 (2,021 days old) by Stan (Napa CA) | ||
Cast iron 
If the pan is well seasoned a little soap and water won't hurt it. When ready to use, cast iron is pre heated first, then ur choice of fat is added, then whatever ur going to cook. Exactly the way stainless would be treated. Please explain what grand positive or gram negative bacteria will survive this process?
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Post# 1010617 , Reply# 33 10/13/2018 at 03:46 (2,021 days old) by mrboilwash (Munich,Germany) |
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There`s plain cast iron and there`s enameled cast iron like Le Creuset skillets. The latter doesn`t leach extra iron into your diet and isn`t prone to rust easily but seems to have other drawbacks.
My grandmother had an enameled one in her electric range when not use. Apparently a seasoning is beneficial for this type of cast iron as well, as she only wiped it out with paper towels or washed it as a last item only when absolutely necessary which also left it with a thin coat of oil. I vividly remember the rancid stench coming out of the oven when you opened the door. Yuck ! But I also remember she made the world`s best fried potatoes, schnitzels, potato pancakes and many other things in this skillet. | ||
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Post# 1010636 , Reply# 34 10/13/2018 at 10:11 (2,021 days old) by Gyrafoam (Wytheville, VA) |
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Splitting hairs or trying to reinvent the wheel isn't going to change ages old cooking habits. My take away is that seriously OCD,germophobic,or allergy prone people would NEVER eat out of their own home-----ever, or risk certain death by poisoning. After all, restaurants are known to be notoriously germ free environments.🙄 | ||
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Post# 1010640 , Reply# 36 10/13/2018 at 10:27 (2,020 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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"Dirty" and "clean" are very interesting concepts as you mention--there then is ritual cleanliness where, as a f'rinstance, orthodox Jews will immerse newly purchased cookpots (to kosher them) into the same mikvah (ritual bath) where people (primarily women) have just immersed their bodies. I always find it interesting strolling through wet markets in China/far East and seeing.observing the cleanliness of the activities while my nose twitches at the odors. I'd imagine the same type of twitchiness from someone from a non-dairy-intensive region visiting a dairy/cheese shop...you can see the gleaming stainless steel while still not registering a "clean" smell.
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Post# 1010763 , Reply# 39 10/14/2018 at 09:02 (2,020 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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Sorry but I scarcely think Chabad.org equates to Henry Ford's antisemitsm….kindly withdraw your aspersion.
CLICK HERE TO GO TO jamiel's LINK | ||
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Post# 1010768 , Reply# 41 10/14/2018 at 09:43 (2,020 days old) by Gyrafoam (Wytheville, VA) |
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Returning to the topic at hand-------- I just used my iron roaster to make a fabulous brisket tzimmes loaded with sweet potatoes, prunes and carrots. There is just something special about using my old cookware. | ||
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Post# 1010770 , Reply# 42 10/14/2018 at 11:45 (2,019 days old) by jamiel (Detroit, Michigan and Palm Springs, CA) |
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| Post# 1010785 , Reply# 43 10/14/2018 at 14:49 (2,019 days old) by eurekastar (Amarillo, Texas) | ||
 I have my Grandmother's cast iron skillet that was a wedding gift to her and my Grandfather in 1920. I never wash it with soap and water. Sometimes I just wipe it clean. Other times, I will scour it with hot water only and then dry and oil. My favorite go to skillet is a carbon steel pan. I have two of different sizes. I've never washed with them soap and water either. Just hot water and scour. They get better with each use! | ||
| Post# 1010800 , Reply# 44 10/14/2018 at 17:33 (2,019 days old) by norgeway (mocksville n c ) | ||
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you can bet If you ever get to eat at Steves house you will be in for a real treat!!! | ||
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Post# 1010860 , Reply# 45 10/15/2018 at 02:47 (2,019 days old) by mrboilwash (Munich,Germany) |
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When I come to think of it I`m not grossed out of my waffle iron either which is much harder to keep clean than any cast iron cookware, but I hate the rancid smell it leaves in the cupboard so much that I wouldn`t want to have anything else in my kitchen that requires an oil film.
So it`s only Teflon pans for me as they can go into the dishwasher. Needless to say that anything you want to fry crispy in a thin Teflon pan sucks compared to cast iron. | ||
| Post# 1010861 , Reply# 46 10/15/2018 at 03:49 (2,019 days old) by Stan (Napa CA) | ||
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Superocd
Don't want to add stress to ur OCD
But I really think your better off concerning yourself with kitchen sponge or dish cloths. These are often over looked, and can be more worrisome than cast iron cook ware. A quick fix can be..Kitchen sponge can be wet, and put into the microwave to kill bacteria. This saves having to replace, or bleaching the sponge. | ||
| Post# 1010864 , Reply# 47 10/15/2018 at 07:20 (2,019 days old) by norgeway (mocksville n c ) | ||
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The real issue about cast iron Is the new Lodge stuff is to my mind, worthless, its as rough as sandpaper and all the seasoning in the world wont make it useable, All mine is ancient...and smooth as silk, All of my Grandmothers cast iron is Griswold, and I also have some Wagner, None of the new junk. | ||
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Post# 1011071 , Reply# 48 10/16/2018 at 11:23 (2,017 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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AMKrayo-Kast I-Ron:
This small pan here came with a brownie mix that I bought and made long ago, and is genuine cast iron, though probably ranking with the inferior new stuff...
As for whether or not it's reusable, I don't know... So being fraught with the high maintenance Iron demands, after that brownie came out, it (as shown in the second photo) just became used as a (and appropriate for a kitchen) wall decoration... -- Dave | ||
| Post# 1011129 , Reply# 49 10/16/2018 at 23:41 (2,017 days old) by Stan (Napa CA) | ||
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Dave
Not sure I'd say it's inferior..it may be compaired to the old stuff?
My cast irin is all old smooth stuff, and I have 7 different pans. What I do know is that once the pan is seasoned, their fairly low mantainence I also know that the best thing you can do for cast iron pans is to...use them. More they get used the better they perform You may get a good pan out of it by just cooking in it. | ||
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