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I have two old Griswold cast iron skillets and they are heavy to I just keep them on top of the stove all the time, one atop the other on the back burner.
No mess to clean up, you just wipe them out. "Season" them every once in a while--google how to do that because it keeps the coating in tact so it's more or less non stick. (It mostly means you have to heat them in the oven for a while.)
I have two old Griswold cast iron skillets and they are heavy to I just keep them on top of the stove all the time, one atop the other on the back burner.
No mess to clean up, you just wipe them out. "Season" them every once in a while--google how to do that because it keeps the coating in tact so it's more or less non stick. (It mostly means you have to heat them in the oven for a while.)
I use mine for French toast. They are great for stove top grilling.
As others have said, cast iron is great for making corn bread. Lots of videos as well on YouTube on what to cook and how to care for cast iron. I use a number 5 skillet that is just the right size for cornbread in the oven; was retrieved from my Boy Scout camp box. That skillet is probably 50 years old, very smooth finish on the inside, nothing at all like the current mass produced ones. Sadly, my mother gave away just about all her 1950s skillets as they got too heavy for her over the years.
We use to use them for making nachos. As it is, I do have a small one, a gift given with that intent. That intent no longer in use, new recipes for this Type II Cowgirl would be nice.
We use to use them for making nachos. As it is, I do have a small one, a gift given with that intent. That intent no longer in use, new recipes for this Type II Cowgirl would be nice.
Anything you'd cook on a skillet or griddle, you can use a cast iron skillet, since what it is, is nothing more or less than a skillet. No recipes needed.
Anything you'd cook on a skillet or griddle, you can use a cast iron skillet, since what it is, is nothing more or less than a skillet. No recipes needed.
About the only thing I cook on a griddle are my cornmeal pancakes and for those, since they land thick from the bowl and on the flip I press them flatter with the spatula, more space is nice.
So if not recipes......then suggestions.
When I first saw this thread, I thought it was about the cast iron frying pan, with that rough surface and I was wondering how that replaced the griddle since it didn't seem spatula friendly......but then I read closer. That frying pan is history but always thinking of getting another.
I was given a set of retired cast iron frying pans by my mother. She did not like them because they are too heavy for her. While I can handle them, my complaint is it takes a long time to heat them up. If I am gonna fry a couple of eggs, using a thin metal pan is much quicker. So I have not been using the cast iron pans either.
I googled and learnt that cast iron skillets retain heat and are great for searing meat. Besides that, is there any situation where a cast iron skillet has an advantage over the normal thin metal pans?
Particularly, among the set there is one skillet that is 6" in diameter. My steaks won't fit in it....
I use my cast iron skillets for nearly everything I cook in a pan. Especially breakfast. Cook the bacon and sausage, and then either onions and potatoes, or eggs. All in the same pan. It's nearly self cleaning. Definitely easier for me to use a cast iron pan for things like this. Just eggs? Use the small skillet - again, nearly self cleaning. Nothing holds heat and cooks as evenly, in my experience. Burgers, pancakes, steaks, really almost anything.
Also you can bake in it as well. I can't do that with my other pans.
I prefer home fries cooked on cast iron. I swear the spuds form a different kind of crust on the outsides, and it actually tastes better and feels more substantial.
I was given a set of retired cast iron frying pans by my mother. She did not like them because they are too heavy for her. While I can handle them, my complaint is it takes a long time to heat them up. If I am gonna fry a couple of eggs, using a thin metal pan is much quicker. So I have not been using the cast iron pans either.
I googled and learnt that cast iron skillets retain heat and are great for searing meat. Besides that, is there any situation where a cast iron skillet has an advantage over the normal thin metal pans?
Particularly, among the set there is one skillet that is 6" in diameter. My steaks won't fit in it....
Well, then you use a bigger one.
Although I would use a small nonstick pan for just a couple of eggs, I love my cast-iron skillet. I use it for a lot of things, in the oven or on the burner. You can cook just about anything in cast iron. I've made batches of stew and soup on the stovetop in my large skillet. It just seems like everything tastes better.
Sadly, the house in my alternate universe not only has (the horror!) ELECTRIC burners rather than gas which I will likely never get completely used (it seems weird not to have FIRE to cook with), it has one of those glass cooktops, and cast iron is not recommended.
Last edited by Mightyqueen801; 03-07-2022 at 08:25 AM..
Reason: Typo
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