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Wow.......just wow..........:rolle yes:
You DO know that when you season cast iron, one puts it in the oven and heats it....that has a tendency to kill off pathogens.
Although, I suppose if I said the sky was blue, you would beleaguer my point......
I love cast iron. And I still use the skillet my mother used when Harriet Nelson was cooking in the kitchen on TV. But I don't think I could drop an egg on a black iron surface that had a pedigree of unknown origin. But, then I wouldn't French kiss Joy Behar (the real one) either.
OP, please read the seasoning reference Joy posted above, it actually has the correct information. Many years ago I bought a beautiful Dutch Oven in black iron and seasoned it with olive oil. It was never the same. Even after I scrubbed the sticky mess with steel wool, it was never right. I think they start with some factory finish on there that helps the process.
SL, the one poster is correct about cooking on a gas stove. I have cooked on both and nothing can beat cooking with gas. As far as your bird and breathing problem, you would only have to have your bird out of your home the first time you cleaned the oven, the "vapors" emitted are very strong the first time and you have to have adequate ventilation, after that you are fine, no "vapors".
Please don't buy cookware from China and not Teflon either as others have said. Good luck in your search.
Wilson, thank you on the tip of pork lard for the cast iron. I have some in my freezer.
OP, please read the seasoning reference Joy posted above, it actually has the correct information.
If you are going to call me names, try the right one. My name is Gretchen.
And of course I gave the correct info, I've been cooking with cast iron for over 40 years.
Non stick is a pain! I never saw a great chef cooking in non-stick pans, well - maybe for a TV show...
OH-OH... I think I'm in trouble. I bought my set of pans several years ago from QVC...AND... I live in the country & that's all we have, is ELECTRIC.
AND... I have a maytag Gemini (double oven) with a glass top. I'm really in trouble aren't I ???
Quote:
Originally Posted by kshe95girl
Just PLEASE dont buy anything with Teflon, its toxic if overheated. (the fumes)
Quote:
Originally Posted by kshe95girl
Pushing back the bars of ignorance is hard work.
Everyone deserves a vacation.....oh, and it was Missouri, not Mexico.
I can see how you got confused, they both start with M.
Kshe girl...I LOVE YOU... We Missouri girls stick together...
Only you came back in crappy HOT & HUMID weather...we could of gotten together. LTTP could of joined us, too.
I do have a cast iron lodge square skillet. Honestly I think I made cornbread in it a few times, nothing else. I've had it about 6 years.
SO.... to season it...what is the best to season it with & how often ?
Season it even if I don't use it...how often.
It's rather scary to use that heavy hunk of iron on a glasstop.
OK... let me have it.. I can take it. What should I do ??? H E L P !!!
Kshe girl...I LOVE YOU... We Missouri girls stick together...
Only you came back in crappy HOT & HUMID weather...we could of gotten together. LTTP could of joined us, too.
OMG, was it hot!!!!!!
I thought I was gonna melt during Jour de Fete in Sainte Genevieve, but beer helped, lol. Wouldnt you know it cooled off the day I left????
As far as your glass top and cast iron, the manufacturer does not recommend using it, as it can really scratch the glass, but perfectly fine to use in the oven for cornbread!
Heres the link again for seasoning cast iron, I swear by it! Seasoning and Caring for cast iron cookware
We do have a electric burner/coil stove in our basement. I could use it on there. I always forget about that stove. It was only used 2 years, before the Gemini. That's why we saved it.
We had 2 cool days mid 80's...but this is the weekend HIGH 78*. FINALLY a day of 70's weather. It hasn't been in the 70's since May.
We use to go to St. Gen years ago they had great crafts. Geeez that's been about 15 years ago.
We do have a electric burner/coil stove in our basement. I could use it on there. I always forget about that stove. It was only used 2 years, before the Gemini. That's why we saved it.
We had 2 cool days mid 80's...but this is the weekend HIGH 78*. FINALLY a day of 70's weather. It hasn't been in the 70's since May.
We use to go to St. Gen years ago they had great crafts. Geeez that's been about 15 years ago.
They recommend stainless for your Gemini, flat bottomed. Aluminum doesnt conduct heat very well, glass not at all......ask me how I know these things, lol!
Off-topic, the crafts were great this year, I shipped some stuff home for clients, and Oberle smoked sausage, too! Not to mention wine.....
How lucky for you that you have 2 options to cook with! I'm envious!
OP, please read the seasoning reference Joy posted above, it actually has the correct information. Many years ago I bought a beautiful Dutch Oven in black iron and seasoned it with olive oil. It was never the same. Even after I scrubbed the sticky mess with steel wool, it was never right. I think they start with some factory finish on there that helps the process.
So get some pork lard and do it right.
I had read some place not to use olive oil also. I also read that olive oil goes rancid real quick and iron does hold on to the stuff in the pores.
I also agree with everyone here it will be a new cast iron and not second hand due to the pore situation. However they do say that the oil doesn't get in you food but I would say it has to maybe not a lot but that is what makes it nonstick the oi seeping out. ( IMHO )
Also I said copper has a fume but acturally it is more of smell not a fume as in the nonstick Teflon, Teflon is a fume and is dangerous. Copper is just a smell and I'm not using it for that reason however copper is a good choice but not for me.
All T-FAL non-stick coatings contain PTFE (polytetrafluoroethylene), a remarkable plastic polymer. This is the slippery ingredient that makes the non-stick finish. PTFE is made up of "tetra fluoro ethylene" molecules that contain only carbon and fluorine. The non-stick coating is not attacked by acid or alkali bases and is very stable when heated. Health authorities in the US, Canada, France, Europe and other countries have approved non-stick PTFE coatings for use on cookware. Actually, it is an inert substance which does not enter into chemical reactions with food, water, or household cleaners. If ingested, it is totally innocuous to the body. Non-stick is so safe it is frequently used by the medical profession for coating heart stimulators, small pipes used as replacement arteries, and has even been injected into patients with serious kidney conditions.
To cause any possible hazard to the consumer, it would be necessary to heat 36 non-stick frying pans simultaneously to 750° F. Since in a domestic kitchen the maximum temperature possible to which a pan can normally be heated is approximately 575° F, there is no risk should a pan be accidentally overheated.
Please note that any material overheated at a high enough temperature will emit fumes. Fumes from overheated non-stick cookware will not adversely affect humans or household pets with the exception of birds. Birds' delicate respiratory systems are highly sensitive to everyday kitchen fumes resulting from ordinary cooking, whether using non-stick or uncoated cookware. Users should observe good cooking practices and never allow non-stick cookware to overheat. For safety, veterinarians recommend that birds always be kept in a well-ventilated room away from the kitchen.
Only T-Fal non-stick cookware has Thermo-Spot, a unique patterned red spot in the center of the frying pan that changes to solid red when the pan is perfectly pre-heated and ready to cook. By monitoring pre-heating using Thermo-Spot, cooking can start without the empty pan overheating.
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:rolle yes:
