HomeRoast Digest


Topic: OT (slightly) Cast Iron cookware ...was: +deidrich drum steel (BBQ (4 msgs / 130 lines)
1) From: Wendy Sarrett
I'm just getting more into cooking...flowed from a combination of
getting into homeroasting and switching to "Food Network" because Fox
News is getting too depressing.  Anyway, I have pet birds so nonstick
cookware is out of the question. Consequently I bought a cast iron
grill/griddle and skillet from Lodge Mfg.  They're beautiful pieces.
The grill/griddle is currently cooling down after I finished seasoning
it.  I'm thinking about what will be grilled upon it over the weekend.
Since I don't eat meat or Chicken, it will likely be a nice piece of
Salmon or a veggie burger (both yum!)  Not to mention, veggies grill up
real nice.  I wouldn't by anything French right now but that's for
political reasons :-)
Wendy
Rick Farris said:
<Snip>
a few things.  Anything that I'm going to brown >and then toss in the
oven for a while I use enamel coated cast-iron for, like gumbo or
small-to-medium sized roasts.
<Snip>
cast-iron skillet heated almost to red-hot.
<Snip>
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2) From: Wendy Sarrett
Absolutely...I love Portobello Mushrooms...I'll have to try that!
Thanks!
Wendy
John Abbott said:
<Snip>
top-side down and sprinkle a little Balsamic 
<Snip>
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3) From: Wendy Sarrett
Teflon, when heated beyond a certain point, releases fumes which will
kill a bird instantly (makes me wonder how good it is for people.) If
you could guarentee you'll never overheat the pan or something won't go
wrong with the appliance it would be OK but my Avian vet doesn't believe
there's any reason to take chances...better to use alternatives.
Wendy

4) From: Wendy Sarrett
Yes, even the skillet is heavy.  I tried it out for the first time
tonight and was trying to figure out how to transfer the finished
product to my plate.  With my little omelette pan I can just dump it but
this was too heavy.  I'm going to have to find the appropriate spoon for
this purpose.  I do have a question.  How do you know the skillet is hot
enough??  I think I should stick with recipies until I have more
experience with non-microwave cooking :-).  It wasn't bad but it seems
to work a lot better when I follow something tried and true.  Oh...on
that account I happened to flip on 30-minute meals and the hostess was
cooking this Caponata with Herb Polenta.  There was enough Caponata to
use with one or two other dishes (including a pasta bake.)  It looked
"to-die-for."   I'm going to have to try it myself and see what I come
up with.  I think my new skillet should work real well for this. (The
recipe is up on the food-tv web site ...www.foodtv.com is a great
resource.)
Wendy


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