HomeRoast Digest


Topic: Cast iron roasting (3 msgs / 35 lines)
1) From: Jane Hill
I use a medium size cast iron frying pan, for roasting, when we are in 
Mexico. I bought the pan at a Tianguis (flea market), seasoned it, and 
roast a batch every other day while we are there. It holds close to 2 
cups of green easily and still allows enough room for stirring without 
losing beans over the edge. It works great, but this year I think I will 
look for a small cast iron dutch oven (higher sides) so I can do larger 
batches. I cool it outside in a colander and store in ziplocks.

2) From: jay hobaugh
While I am new to roasting, I thought I would put in my 2 cents on this one. I tried this with a 9 " cast iron skillet. Maybe cause I am a cook by trade I could toss the beans, just like tossing veggies, pretty well. stir for maybe 10-20 seconds give em a couple of tosses then repeat, repeat, repeat. till done. I was able to do 1/2# batches. problem was I didnt have an outside bbq with the side burner so my kitchen needed swept after each roasting session. OH btw I my cast iron skillet was not seasoned either. My dad bought it for me at an auction for 1$.
  Steve
---------------------------------
Do you Yahoo!?
 Get on board. You're invited to try the new Yahoo! Mail.

3) From: Lynne
I've also used a cast iron pan for roasting (that's how I started). Been 
using a Whirly-Pop, since - actually like the cast iron for the electric 
stove.
Pressed for time right now - I'll add explain more later.
Jane Hill wrote:
<Snip>


HomeRoast Digest