What do you prefer to cook in?

[N80]

I do a lot of Italian cooking. My wife does a lot of southern cooking. We have several black cast iron pans which we both use for a wide variety of things. We have a electric glass top stove that I hate/love. Hate the slow, imprecise heat but love the easy clean up.

For sauteing I have several no-name stainless pans I got from a restaurant wholesaler. For everything else I have two good sized enameled cast iron from Le Crueset. Are they expensive? If you buy a new one retail yes. I bought mine as seconds with minor defects. Still pretty pricey but man they are worth it.

I've also got an old cast iron skillet that must be at least 14" in diameter. It is currently hanging on the wall of the porch on my cabin. I have no idea what you are supposed to use this thing on. A campfire I guess.

We are hoping to move into my grandmother's house soon. Will likely get a 48" gas range. Can't wait. I might be able to use that huge skillet on there! That thing will fry a lot of bacon!

 

[dave1949]

I do a lot of Italian cooking. My wife does a lot of southern cooking. We have several black cast iron pans which we both use for a wide variety of things. We have a electric glass top stove that I hate/love. Hate the slow, imprecise heat but love the easy clean up.

For sauteing I have several no-name stainless pans I got from a restaurant wholesaler. For everything else I have two good sized enameled cast iron from Le Crueset. Are they expensive? If you buy a new one retail yes. I bought mine as seconds with minor defects. Still pretty pricey but man they are worth it.

I've also got an old cast iron skillet that must be at least 14" in diameter. It is currently hanging on the wall of the porch on my cabin. I have no idea what you are supposed to use this thing on. A campfire I guess.

We are hoping to move into my grandmother's house soon. Will likely get a 48" gas range. Can't wait. I might be able to use that huge skillet on there! That thing will fry a lot of bacon!

Those big skillets are good for sautee-ing large amounts of mushrooms or similar. Big surface area allows quick reduction of water content. Ditto on the easy cleanup of the ceramic/glass tops. Go easy with your cast iron pans on the glass cooktop. If you are a skillet shaker, it can scratch the glass surface. Also, do not try to toast tortilla shells directly on the glass top, it looks like a hot rock, but doesn't work. Very burnt on mess. I caught he** for that one
Dave.

 

[scgargoyle]

I prefer to cook in the back yard- in my smoker. When forced indoors, we have a cheap teflon set from Sam's.

 

[archerm3]

Cast iron all the way!

I have a big and small skillet, 2 flat irons, a WOK, and a burger press. Need more but I get by...I need a dutch oven. The cast iron wok was the best find ever.

 

[dmccarty]

Got to have a cast iron skillet for cornbread. Is there any other way?

Chuck

Yes, there are other ways. The wrong ways.

Later,
Dan

 

[Chuck52]

Last night my wife got creative. She had a recipe for blueberry cornbread, probably from Southern Living. Our blueberries are done for the year, but the blackberries are coming on strong, so she substituted. I think she had to adjust the sugar a bit because the blackberries are considerably more tart than the blueberries. It came out of the cast iron skillet just fine and was right tasty, as a kind of dessert cornbread. I'm taking some to our coffee break in a few minutes so the guys can serve as guinea pigs.....I mean food critics.

Chuck

 

[RobertN]

I have made this recipe a number of times in camp. Then, served it with fresh strawberries or blackberries, and whipped cream. It is definitely a sweet, more dessert kind of thing.

Byron's Dutch Oven Recipes - Best Ever Cornbread

Last night my wife got creative. She had a recipe for blueberry cornbread, probably from Southern Living. Our blueberries are done for the year, but the blackberries are coming on strong, so she substituted. I think she had to adjust the sugar a bit because the blackberries are considerably more tart than the blueberries. It came out of the cast iron skillet just fine and was right tasty, as a kind of dessert cornbread. I'm taking some to our coffee break in a few minutes so the guys can serve as guinea pigs.....I mean food critics.

Chuck

 

[dmccarty]

I need a dutch oven. The cast iron wok was the best find ever.

Check Amazon for the Lodge dutch oven. I bought a small one a couple of months back for $30 delivered. How they made money on that deal I don't know. The lid can function has a skillet as well.

The lid is the perfect size for making a small batch of corn bread.

The dutch oven I got is perfect for making no kneed bread and deep frying.

Later,
Dan

 

[om21braz]

We don't have propane in the house. And never will if I can help it.

Just curious as to why no propane ?

 

[RobertN]

What type? We got our camp dutch ovens at Wal Mart. Our Troop has 6 of the 12" ovens, and I have a couple. That seems to be a good general size.

I was there a couple nights ago, and noticed they had a small selection of stovetop/oven type Dutch ovens too.

The ones for our Scout Troop, and mine at home, are Lodge. My son has an off band 10" camp oven; I think Stansport. It is decent, but not like the Lodge. That one is Chinese manufacture.

Cast iron all the way!

I need a dutch oven.