Jerrybo66
AZ
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Joined: 10/07/2003
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JaredWPhillips wrote:Nothin better I say. I have a glass top stove at home, so I can't use them there. However work has a gas stove and I always take them camping. After every use, I apply cooking oil and then heat them over the fire. Always a stick-free surface for next time.
Let me put your mind at ease about using your glass top. I used to cook our dog food. I put my large cast iron skillet full of food on the glass top to cook. When I figured it was done I turned it off and left. The rheostat was defective so instead of off it went to high. When I returned, there was smoke residue all over the kitchen. The food was incinerated. The only thing that prevented the house from burning down was the lid that was encrusted with smoke. Most of the food was a little more than powder. I got the element turned off and let everything cool down slowly. The cast iron skillet was ruined being the bottom was bowed down so it wouldn't sit flat. Unbelievably, the glass top showed no signs of stress. We're still using it. I tried fixing the skillet by heating it cherry red in a camp fire then pushing it back with no success. I think that manufactures suggest no cast iron is they think it will scratch... IMO.. It's really some tough stuff...
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Jim Shoe
Amelia, OH
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I have a full set of All-Clad for general cooking, but I inherited a couple of iron skillets from my Grandma, and she passed away a long time ago. You absolutely can't beat an iron skillet for browning, because the temperature doesn't drop when you add something to it. She cooked some memorable meals on an old wood fired stove. She knew if the skillet was hot enough by putting a couple drops of water in it to see how long they took to evaporate, and bake a perfect pie by how long she could hold her hand in the oven.
I also have a couple of her hand written cook books. "Butter the size of an egg", a "heaping teaspoon" that was actually a spoon for stirring your tea. And a personal favorite - "a mess of beans". Back then, everybody knew how many beans were in a "mess". 
Retired and visiting as much of this beautiful country as I can.
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SWMO
Southwest Missouri
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With the exception of scrambled eggs, CI is all we've used for decades. I don't know how many pieces we have but we even have a deep fryer that is cast iron, a Lodge that isn't made anymore.
Everything I have is Lodge except a Wagner chicken fryer. Griswold and Wagner are fine CI, but so is Lodge. If you have to pay a premium for the first two, you being taken advantage of.
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JaredWPhillips
Henryville, IN
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Thanks for that information. I may start using them at home again.
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hokeypokey
xxx
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Using glass top is not recommended for canning but I canned on mine 17 years with no problems. I'd still be using it but my 90 year old MIL needed a new stove so I gave her mine (controls were almost identical to her old one so it wouldn't confuse her too much) and bought a new glass top for myself.
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GailS
Indialantic FL
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Another advantage for CI, it can be used on an induction burner. I don't have any of the old pieces but do have some preseasoned and porcelain. Don't use them everyday but love them for certain foods.
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down home
south
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I can't think of cast iron without thinking of corn bread. There is a restaurant not too far away that makes great hot water cornbread in a huge 100 year old cast iron skillet. I've got to get that receipt.
It has a thick crust but is not too hard and the flavor is simply great. Can't get that in anything but cast iron and at its best ina wood stove.
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SWMO
Southwest Missouri
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down home wrote:I can't think of cast iron without thinking of corn bread. There is a restaurant not too far away that makes great hot water cornbread in a huge 100 year old cast iron skillet. I've got to get that receipt.
It has a thick crust but is not too hard and the flavor is simply great. Can't get that in anything but cast iron and at its best ina wood stove.
I don't know about that recipe, but most that I've tried end up with a nice crust. The trick is to have the pan in the oven during the preheat with some oil in it. When it's ready in goes the batter and back in the oven.
The old everyday Jiffy works well, but we add a tablespoon of sugar to their johnny cake instructions.
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Dakzuki
Carnation, Wa, USA
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Reader1 wrote:Johnworth was right about the trick is to stop DW from scrubbing off the seasoning. Years ago DH had a cast iron skillet that I scrubbed every time he used it. He finally threw it away. About 5 years ago he got another and the deal is...I never touch it. He uses it almost every day.
I carry no Teflon stuff in the RV. Only cast iron skillets/griddle and stainless pots.
Cleaning of the iron consists of hot water and a nylon brush. Get the water in while the iron is still hot if possible. After cleaning a quick rub of oil is applied.
We keep the iron in flannel bags we made from dish towels. The skillets have lids so those bags have two pockets to separate the lid form the skillet. The bags keep the iron clean and also cuts down on clanking as we drive down the road.
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Jerrybo66
AZ
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It's obvious there are some serious cast iron folks here. I have found, for some unknown reason to me, there are some skillets that are hard to season. A well seasoned one is shiny black. No matter what I do I can't get my largest one to that point. Could it be that it's the only one that isn't a Griswold???
I started buying cast iron lids but learned that most all lids and skillets are standard in size so I now have glass lids, bought at flea markets for all my cast iron. They are invaluable for making sunny side up eggs... The only way eggs should be made.... IMO..
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