Help support WeTheArmed.com by visiting our sponsors.

Author Topic: Cooking with cast iron, pointers and tips.  (Read 12045 times)

Harm

  • WTA Staff
  • Senior Contributor
  • *****
  • Posts: 11407

  • Offline
Re: Cooking with cast iron, pointers and tips.
« Reply #25 on: October 03, 2011, 12:29:08 AM »
Norse - made it on Sat - it was great.  Added Yellow onions and red & green peppers.  Was great.  The wife thinks it'd be an awesome breakfast w more potatoes and eggs. 

MWCOLEBURN - made your quick and dirty chili this weekend too.  Fantastic stuff.  I think if I were making it just for me and the guys I'd add some extra peppers and spices for heat - but as was it was nice & warm (hot hormels) but not so much the wife and kids couldn't enjoy it.  Definetly on the "have again list.
ArizonaIn Deo Confido

Once more into the fray
Into the last good fight I'll ever know
Live and die on this day
Live and die on this day

WeTheArmed.com

  • Advertisement
  • ***

    mwcoleburn

    • Owner, Operator, Gun Pusher
    • Senior Contributor
    • *****
    • Posts: 2580
      • Coleburn Armory

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #26 on: October 03, 2011, 03:51:18 AM »
    I'm glad you liked it. And I fully agree with you on the extra heat, some cayenne and maybe jalapeno would be great .
    WashingtonColeburn Armory
    www.coleburnarmory.net

    sqlbullet

    • Contributor
    • ****
    • Posts: 1209

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #27 on: October 03, 2011, 11:15:03 AM »
    Norse - made it on Sat - it was great.  Added Yellow onions and red & green peppers.  Was great.  The wife thinks it'd be an awesome breakfast w more potatoes and eggs. 


    It does.  This is a staple at our house.

    1.5-2lbs bacon
    8-10 potatoes, diced
    2-3 medium onions, chopped
    2-3 bell peppers, chopped
    1 jalepeƱo pepper, diced (seeds in for extra spicy)
    8-12 eggs, beaten
    1-2 tsp kosher salt
    1 tsp pepper
    1 cup shredded cheese of you choice

    (as usual with this type of cooking, adjust the ratios to your taste)

    Before cooking I slice the bacon in bits about 1/4" wide.  Drop them in a large cast iron skillet and cook them crispy.  Remove half the bacon grease, reserving for later.

    Add potatoes and stir in, cover and cook on high for 4 minutes.  Stir, place onions and peppers on top and cover for an additional 4 minutes.  Reduce heat to medium, stir and cook covered, stirring every 3-4 minutes until potatoes are done.

    If the potatoes do not appear 'greasy' add some reserve bacon fat back.  Add eggs all at once, stir only to combine, turn off heat and cover for 5 minutes.  Add salt, pepper, stir to combine, add cheese over top and cover until cheese melts.

    This recipe is sized to feed my family of 8, so reduce accordingly.  With the potatoes, the goal is to get a really good brown on them.  We dice them quite small (1/4"-3/8" square) and as a result the cook fast.  YYMV.  There is plenty of residual heat in the pan and food to cook the eggs.  Add the salt after the eggs because salting the eggs before/while cooking can make them a little tough.
    Utah

    Kaso

    • Senior Contributor
    • *****
    • Posts: 6401
    • WTA Hardline Antagonist (aka: Jerk)

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #28 on: October 03, 2011, 01:33:32 PM »
    Dumb question: The above recipe ^ specs kosher salt - and bacon.  (Definitely not a kosher recipe.) Is there a side benefit to kosher salt, other than being kosher?  Am I even understanding what kosher salt is?

    Kaso
    Donald J Trump, by the Grace of God: 45th president of the United States.
    20 January 2017, 12:01pm
    Here's to a great four years!

    JesseL

    • Gun Mangler
    • WTA Staff
    • Senior Contributor
    • *****
    • Posts: 12450

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #29 on: October 03, 2011, 01:39:51 PM »
    Dumb question: The above recipe ^ specs kosher salt - and bacon.  (Definitely not a kosher recipe.) Is there a side benefit to kosher salt, other than being kosher?  Am I even understanding what kosher salt is?

    Kaso

    Kosher salt isn't actually kosher (I think it's actually pareve), it's just that the shapes of the granules (wide and flat) makes it well suited to koshering meat.

    That shape also makes it behave differently in some cooking applications than ordinary finely granulated table salt. It doesn't dissolve as readily and tends to leaves small particles of undissolved salt, imparting a different texture and flavor.
    Arizona

    booksmart

    • Token Left Leaning Idealist Libertarian
    • Senior Contributor
    • *****
    • Posts: 5804
    • E. Pluribus Unum.

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #30 on: October 03, 2011, 01:43:39 PM »
    Kosher salt isn't actually kosher (I think it's actually pareve), it's just that the shapes of the granules (wide and flat) makes it well suited to koshering meat.

    That shape also makes it behave differently in some cooking applications than ordinary finely granulated table salt. It doesn't dissolve as readily and tends to leaves small particles of undissolved salt, imparting a different texture and flavor.

    And also makes for awesome pretzels...

    Kaso

    • Senior Contributor
    • *****
    • Posts: 6401
    • WTA Hardline Antagonist (aka: Jerk)

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #31 on: October 03, 2011, 01:45:29 PM »
    Kosher salt isn't actually kosher (I think it's actually pareve), it's just that the shapes of the granules (wide and flat) makes it well suited to koshering meat.

    That shape also makes it behave differently in some cooking applications than ordinary finely granulated table salt. It doesn't dissolve as readily and tends to leaves small particles of undissolved salt, imparting a different texture and flavor.
      :hmm I see.  I've been informed.

    Kaso
    Donald J Trump, by the Grace of God: 45th president of the United States.
    20 January 2017, 12:01pm
    Here's to a great four years!

    THE NORSEMAN

    • To preserve liberty, it is essential that the whole body of the people always possess arms, and be taught alike, especially when young, how to use them. - Richard Henry Lee
    • Staff Member Emeritus
    • Senior Contributor
    • *****
    • Posts: 5071

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #32 on: October 04, 2011, 01:13:35 AM »
    As sqlbullet notes, it does make an excellent breakfast. If your wife likes potatoes O'Brien, this is it on 'roids!  Add eggs, up the potatoes, switch the cheese to sharp cheddar, add a good dash of Tabasco just before serving.  Even top it with a bit of your favorite salsa and a spoonful of sour cream if you want to get a bit fancy.
    This may be considered as the true palladium of liberty. . . . The right of self defence is the first law of nature: in most governments it has been the study of rulers to confine this right within the narrowest limits possible. Wherever standing armies are kept up, and the right of the people to keep and bear arms is, under any colour or pretext whatsoever, prohibited, liberty, if not already annihilated, is on the brink of destruction- St. George Tucker, Blackstone's Commentaries

    StevenTing

    • WTA Staff
    • Senior Contributor
    • *****
    • Posts: 4651

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #33 on: October 05, 2011, 08:41:34 PM »
    Okay, so here's me being lazy. What cast iron stuff would you buy on Amazon.com?  I just got a $100 gift card there and I can't think of anything better to get right now.
    Utah

    THE NORSEMAN

    • To preserve liberty, it is essential that the whole body of the people always possess arms, and be taught alike, especially when young, how to use them. - Richard Henry Lee
    • Staff Member Emeritus
    • Senior Contributor
    • *****
    • Posts: 5071

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #34 on: October 05, 2011, 09:24:38 PM »
    http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1317863699&sr=8-1  
    http://www.amazon.com/Lodge-L5SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00008GKDG/ref=sr_1_5?ie=UTF8&qid=1317863699&sr=8-5
    Two of these- http://www.amazon.com/Lodge-Logic-Pre-Seasoned-2-Inch-Skillet/dp/B00063RWT8/ref=sr_1_18?ie=UTF8&qid=1317864157&sr=8-18  
    And three or 4 of these- http://www.amazon.com/Lodge-Temp-Handle-Mitt-Black/dp/B00063RWG6/ref=sr_1_15?ie=UTF8&qid=1317864233&sr=8-15  

    EDIT:  This- http://www.amazon.com/gp/customer-media/product-gallery/B00063RWG6/ref=cm_ciu_pdp_images_0?ie=UTF8&index=0 ?  Uh, yeah, DON'T do that.  It's a hot pad used for handling the pan, not an accessory meant to be left on the entire time you're cooking.  ESPECIALLY with a gas range on high.  :bash :facepalm


    Why the pre-seasoned?  It's what Amazon shows from a maker I like, and that way your wife's kitchen won't get smoked out seasoning them.  The unseasoned iron I see there is from companys I know nothing about, and therefore will not recommend.

    « Last Edit: October 05, 2011, 10:03:19 PM by THE NORSEMAN »
    This may be considered as the true palladium of liberty. . . . The right of self defence is the first law of nature: in most governments it has been the study of rulers to confine this right within the narrowest limits possible. Wherever standing armies are kept up, and the right of the people to keep and bear arms is, under any colour or pretext whatsoever, prohibited, liberty, if not already annihilated, is on the brink of destruction- St. George Tucker, Blackstone's Commentaries

    FMJ

    • 7.62
    • Senior Contributor
    • *****
    • Posts: 14344
    • "A good black coffee is like a good liquid cigar"

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #35 on: October 05, 2011, 10:59:30 PM »
    Ahh, so I've found the thread about real American cooking...


    Unfortunately, I never had positive experiences with dutch ovens in Boy Scouts.  Ever since, I've stayed the hell away.  :panic  Ashy food and unevenly cooked cobbler come to mind.
    CaliforniaThere are many like it, but this one is mine.

    Gunnguy

    • Husband, Father, US Air Force Veteran, Scouter, Hunter, Geek, Gamer, PITA (Pain in the A$$), and future comedy star.
    • Senior Contributor
    • *****
    • Posts: 4516
    • You did what with what?

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #36 on: October 05, 2011, 11:37:09 PM »
    Ahh, so I've found the thread about real American cooking...


    Unfortunately, I never had positive experiences with dutch ovens in Boy Scouts.  Ever since, I've stayed the hell away.  :panic  Ashy food and unevenly cooked cobbler come to mind.
    Come out to Troop 344's Campout in Fort Wayne, Indiana and see what REAL cast iron cooking can be like.

    Ashes? Someone didn't sweep the top of the Dutch Lid correctly.

    Uneven Cobbler? Someone didn't place enough coals on top or didn't place the coals evenly.

    But then I have never had that problem since my father is A#1 Dutch oven Chef- "Coyote Chef"

    Note to all who use animal fats to season or re-season their iron.
    If not used shortly it will go rancid very fast on you.
    I use Canola, Olive Oil, Peanut oil if in a pinch, or Sesame Oil.
    You may also consider using Grape seed Oil, Flax seed oil, Sunflower oil, or Safflower Oil.
    I avoid soybean oil as it tends to become filmy and sticky when it dries out.

    Heat level is key.
    To many people blast the heat and forget to turn it down after a few minutes or when they notice smoke.
    By that time its almost too late.

    I'll rock you with a link to some good recipes.
    My Dad writes articles about outdoor living.
    So enjoy.
    The link to his articles are down at the bottom.

    http://thewaynedalenews.com/author-biographies/ray-mccune.html

    And one from Midwest Outdoors

    http://www.midwestoutdoors.com/magazine/article.cfm?articleID=107

    Indiana'The average response time of a 911 call is over 23 minutes, the average response time of a .44 magnum is 1400 feet per second.'

    FMJ

    • 7.62
    • Senior Contributor
    • *****
    • Posts: 14344
    • "A good black coffee is like a good liquid cigar"

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #37 on: October 06, 2011, 12:34:00 AM »
    You see, in my troop at the time a DO was more useful as a waste container, at least that's how it seemed to me at the time.
    CaliforniaThere are many like it, but this one is mine.

    mnw42

    • Minister of Silly Walks
    • Senior Contributor
    • *****
    • Posts: 2267
    • NRA Cert. RSO, Pistol & Shotgun Instructor

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #38 on: October 06, 2011, 01:02:58 AM »
    Dutch Oven cooking is a bit of an art.  It isn't complicated, it simply requires an attention to detail and a bit of supervision.
    Pennsylvania"A government is a body of people, usually notably ungoverned." -Book -- "All war is deception" -Sun Tzu
    Quis custodiet ipsos custodies -- omnia dicta fortiora si dicta Latina -- History is scary - It keeps on coming true! -- Ni!

    coelacanth

    • Senior Contributor
    • *****
    • Posts: 7231
    • eccentric orbit

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #39 on: October 06, 2011, 05:08:24 PM »
    Another bit about the kosher salt - it is not iodized.  Some folks are sensitive to iodine and most can taste the difference between iodized and plain salt.  There is definitely a bitterness to the iodized stuff.
    Arizona"A dying culture invariably exhibits personal rudeness.  Bad manners.  Lack of consideration for others in minor matters.  A loss of politeness, of gentle manners, is more significant than is a riot."
                          Robert A. Heinlein ,   Friday


    Avenger29

    • Senior Contributor
    • *****
    • Posts: 4112
    • It's party time, chumps!

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #41 on: October 06, 2011, 06:40:45 PM »
    Okay, so here's me being lazy. What cast iron stuff would you buy on Amazon.com?  I just got a $100 gift card there and I can't think of anything better to get right now.

    Get some lodge but not the crap with enamel and get a pair of welding gloves for oven mitts.
    South Carolina
    I don't THINK I'll ever have to face down routers in the streets.

    I should hope not. Mobs of rogue woodworking tools would suck to repel.

    Gunnguy

    • Husband, Father, US Air Force Veteran, Scouter, Hunter, Geek, Gamer, PITA (Pain in the A$$), and future comedy star.
    • Senior Contributor
    • *****
    • Posts: 4516
    • You did what with what?

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #42 on: October 06, 2011, 09:04:04 PM »
    Get some lodge but not the crap with enamel and get a pair of welding gloves for oven mitts.
    Got great welding gloves at Menards for cheap!
    Heavy Blue ones!

    Indiana'The average response time of a 911 call is over 23 minutes, the average response time of a .44 magnum is 1400 feet per second.'

    THE NORSEMAN

    • To preserve liberty, it is essential that the whole body of the people always possess arms, and be taught alike, especially when young, how to use them. - Richard Henry Lee
    • Staff Member Emeritus
    • Senior Contributor
    • *****
    • Posts: 5071

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #43 on: October 07, 2011, 02:10:42 AM »
    Another IME post:  

    This article nails it pretty well- http://www.associatedcontent.com/article/94658/healthy_cooking_oils_canola_oil_for.html?cat=5  Though I usually skip the middle step oils.  I sear meat with a light touch of canola oil at very high heat, almost everything else is olive oil, mostly for the flavor aspects.

    I only use shortening(Crisco as a general rule) when either baking, or when working with a piece of iron that is having a tough time breaking in.
    This may be considered as the true palladium of liberty. . . . The right of self defence is the first law of nature: in most governments it has been the study of rulers to confine this right within the narrowest limits possible. Wherever standing armies are kept up, and the right of the people to keep and bear arms is, under any colour or pretext whatsoever, prohibited, liberty, if not already annihilated, is on the brink of destruction- St. George Tucker, Blackstone's Commentaries

    Gunnguy

    • Husband, Father, US Air Force Veteran, Scouter, Hunter, Geek, Gamer, PITA (Pain in the A$$), and future comedy star.
    • Senior Contributor
    • *****
    • Posts: 4516
    • You did what with what?

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #44 on: October 09, 2011, 06:27:31 PM »
    I only use shortening(Crisco as a general rule) when either baking, or when working with a piece of iron that is having a tough time breaking in.

    For those of you having issues with previously used cast iron or new cast iron that seems to be tough to take a seasoning, try this method.

    Build a fire in the old BBQ grill or make a campfire.
    Place your cast iron upside down on the rack inside or overtop of fire/heat source. Cover grills as they lose heat when open to air. Heat for 15 to 30 minutes on max heat for gas or after the coals are greyed about 10 to 20 minutes for charcoal or open camp fire.
    What you are doing is causing a 'quick rust' to form.
    This also carbonizes the surface components and looses the debris.
    Remove from heat and place upside down on solid heat resistant surface till cooled.
    Tap, do not strike hard, with a wooden spoon to knock free any residue in the cast iron.
    After cooled, wash cast iron in very hot water.
    Dry thoroughly with paper towels and use oil of your choice, canola is good, to re-season.

     ;D
    Indiana'The average response time of a 911 call is over 23 minutes, the average response time of a .44 magnum is 1400 feet per second.'

    THE NORSEMAN

    • To preserve liberty, it is essential that the whole body of the people always possess arms, and be taught alike, especially when young, how to use them. - Richard Henry Lee
    • Staff Member Emeritus
    • Senior Contributor
    • *****
    • Posts: 5071

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #45 on: October 18, 2011, 10:54:57 PM »
    Mr. Ting-

    Have you received your iron from Amazon yet?  Kitchen full of ironware cooked goodness is what we expect to hear about!!!!
    This may be considered as the true palladium of liberty. . . . The right of self defence is the first law of nature: in most governments it has been the study of rulers to confine this right within the narrowest limits possible. Wherever standing armies are kept up, and the right of the people to keep and bear arms is, under any colour or pretext whatsoever, prohibited, liberty, if not already annihilated, is on the brink of destruction- St. George Tucker, Blackstone's Commentaries

    Gunnguy

    • Husband, Father, US Air Force Veteran, Scouter, Hunter, Geek, Gamer, PITA (Pain in the A$$), and future comedy star.
    • Senior Contributor
    • *****
    • Posts: 4516
    • You did what with what?

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #46 on: October 18, 2011, 10:58:55 PM »
    Mr. Ting-

    Have you received your iron from Amazon yet?  Kitchen full of ironware cooked goodness is what we expect to hear about!!!!
    I love it when certain pans become seasoned with onions and ramps or garlic and pepper. You soon realizes certain pans cook better a certain way than others.

    Indiana'The average response time of a 911 call is over 23 minutes, the average response time of a .44 magnum is 1400 feet per second.'

    THE NORSEMAN

    • To preserve liberty, it is essential that the whole body of the people always possess arms, and be taught alike, especially when young, how to use them. - Richard Henry Lee
    • Staff Member Emeritus
    • Senior Contributor
    • *****
    • Posts: 5071

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #47 on: October 18, 2011, 11:21:10 PM »
    My favorite thing to cook in a new piece of iron ware almost always involves good cuts of  heavily marbled beef and onions in one form or another.  After the fist two or three runs, a pork dish or two.  After that?  The sky's the limit.

    Just remember- Always pre-heat your iron.  ALWAYS. 
    This may be considered as the true palladium of liberty. . . . The right of self defence is the first law of nature: in most governments it has been the study of rulers to confine this right within the narrowest limits possible. Wherever standing armies are kept up, and the right of the people to keep and bear arms is, under any colour or pretext whatsoever, prohibited, liberty, if not already annihilated, is on the brink of destruction- St. George Tucker, Blackstone's Commentaries

    StevenTing

    • WTA Staff
    • Senior Contributor
    • *****
    • Posts: 4651

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #48 on: October 19, 2011, 12:03:01 AM »
    Mr. Ting-

    Have you received your iron from Amazon yet?  Kitchen full of ironware cooked goodness is what we expect to hear about!!!!

    I have received but I don't think I'm doing it right.  I've done pan cakes, eggs, and sauteed some other stuff.  I'm still trying to get the hang of it.  The instructions say to wash with only water and a brush.  Doesn't always get things clean.  Then says to make sure to spray oil on the iron after washing, and while it's still hot.

    Told my wife that I need to do some hash browns or other stuff so I can use the iron more.  Otherwise, I've been too busy and not home enough to cook.
    Utah

    Evil Jim

    • Manster
    • Senior Contributor
    • *****
    • Posts: 2994
    • Manster
      • Evils Thoughts...

    • Offline
    Re: Cooking with cast iron, pointers and tips.
    « Reply #49 on: October 19, 2011, 09:41:38 AM »
    I always dedicate a new cast iron to fatty foods for a while after I pick it up.
    I now have a tub of lard in the fridge, just for wiping them down after washing.
    My cast iron has to be well seasoned before I try eggs pancakes.
    Most of the time, I can wipe it out with a paper towel after cooking... then just rinse it.


    Jim
    Georgiahttp://gasandlead.wordpress.com
    Quote
    Moral of this lesson:
    Don't get in any gun fights with buffalo hunters. There ain't no such thing as cover.

    Help support WeTheArmed.com by visiting our sponsors.