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Too much work for me. I use nonstick and it works wonderfully !
They are actually the easiest cookware ever. And you get the added nutritional benefit of a trace of iron in the pan going into your food; everyone needs some iron in their diet, many people, including children, are anemic, and this is an easy & natural way to remedy that.
OK, I cooked bacon in it last night and it started smoking. Did I have the heat up too high? Too long?
One of the tricks of cooking with cast iron is temp regulation. CI is slow to heat, but once it is heated it holds it very well. It doesn't dissipate as quickly as steel or aluminum. Start with a temp a notch or two lower than you think you need and let it build. After a few times, you'll get it down and won't have any burning food.
This is how I do mine.. After it is used we wipe it down, then put a bit of olive oil on it and wipe it around.. Then put it on the burner at low temp for about 20 minutes.. Turn off burner and let cool....
Not just about the CI pans themselves but using them on a glass top electric stove.
Good, bad, or indifferent?
Seems relatively easy to find all kinda answers out there.
Due to moving, I went from cooking on natural gas all my adult life, to now cooking on a electric glass stovetop. That in itself was an adjustment, but I have to say that my old reliable cast iron has been the easiest & most forgiving of my cookware on this type of surface.
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Originally Posted by thisplacesucks
Due to moving, I went from cooking on natural gas all my adult life, to now cooking on a electric glass stovetop. That in itself was an adjustment, but I have to say that my old reliable cast iron has been the easiest & most forgiving of my cookware on this type of surface.
I made the same gas/electric trip, I've adapted but would go back to gas in a heartbeat. Good to hear your CI does well on the glass, I've read unsubstantiated stories about things like CI damaging the cook top but nothing too solid.
Me too. When I had one cleaning it was a massive pain. It also generated smoke when using it for steaks, etc. so the entire house would smell for a day or two after use.
Cast iron is incredibly easy to clean...cold water/hot water (whatever) & a stainless scrubber. Scrub & wipe dry. I don't even wipe with a thin layer of oil for storage most times.
The pan isn't necessarily the cause of your house smelling...and inadequate ventilation system is the reason for that.
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