Friday, March 28, 2014

Cast Iron

After kicking 'round the idea of fazing-out my non-stick cookware for a couple of years, I've finally gotten off my arse about it and punted the ball into motion. I picked up a combo cooker by Lodge, it combines a couple of 10.25" skillets, one deep (3"), one shallow, into a 3-quart Dutch oven. I like that the two pieces pull double-duty.

New Lodge cast iron combo cooker. It works as two individual skillets or as a 3-quart Dutch oven.

Even though the skillets are pre-seasoned, I lightly washed them in water, then baked on another coat of oil last night. This morning I test-drove the shallow skillet. It makes absolutely perfect pancakes. The kind I've been complaining about my non-stick stuff not making for years. I was honestly surprised by the difference.

How to make a perfect pancake, test driving the cast iron skillet.

I'll be picking up more pieces, soon. I'd like an eight-inch skillet for cornbread and a 5-quart Dutch oven for large batch soups, chili, stews, roasts, biscuits, cinnamon rolls, you name it.


Shawn said...

Inspiring! Good job...just wish we didn't have an electric stove.

Trevor said...

Shawn, the gas stove is pretty nice. I much prefer it to electric cooking. Yesterday, I baked a loaf of peasant bread in the Dutch oven. It came out awesome!

Anonymous said...

Love these skillets. Funny how progress is leaving the modern in so many ways.

For anyone reading this, newer cast iron skillets don't have the same machined smooth surface of the old models. Once the original seasoning wears off, they can stick like mad. I took a belt sander and flexible sanding disk to mine to make the bottom super smooth and NOTHING sticks to it. Been fantastic for over a year since. Highly recommended.

Trevor said...

I keep mine well oiled and seasoned. But yes, the older ones have a much smoother surface. I inherited a nine inch Griswold that is pretty awesome.