Comments on: The Joy of Cast Iron Cooking

By: mandarine

mandarine — Mon, 30 Jun 2008 17:25:43 +0000

OK, so I was logged with my wordpress account, which I also use for other wordpress blogs I am managing, and for which I should use my real name and not Mandarine. And wordpress.com does not allow different nicknames across different blogs, hence the name in the above comment. But you guys know me as Mandarine, so I guess I will have to create a different wordpress.com account.

By: kristen

kristen — Mon, 30 Jun 2008 12:03:32 +0000

We've switched from teflon to copperware, and we are very happy about that too. The key to lasting non-stick properties is not to wash the pans with soap nor scrub them. I know it is hard for people who have been brainwashed into putting everything in the dishwasher, but hot water (+ time if needed) and cloth make miracles. Obviously, a little soap is desirable if you have to cook apples after sardines, but otherwise not.

By: Emily Barton

Emily Barton — Fri, 27 Jun 2008 22:31:44 +0000

Ahhh, an excuse to go out and buy more cast iron. I love my frying pan. And here’s a tip: you CAN cook with them on your flat-topic electric ranges, despite what the range directions say. Just don’t slam them around on top of the stove. Who slams around cast iron anyway?

By: Rick Mansfield

Rick Mansfield — Fri, 27 Jun 2008 22:10:54 +0000

Great post on switching from teflon to cast iron. I heartily agree. I’ve linked this post on our “Cast Iron Around the Web” post at http://www.cookingincastiron.com

By: Courtney

Courtney — Wed, 25 Jun 2008 18:28:35 +0000

My husband has been on me forever to switch over to cash iron and I think you are the one to convince me (shh, don’t tell him that) – you know, i never thought about the effect of throwing pans away since ours will just be passed down to my sister in law, but that is an excellent point. Great post!

By: Cam

Cam — Wed, 25 Jun 2008 15:36:59 +0000

I have a Le Crueset dutch oven that I love. It was very expensive for a pan, but I love it. The ceramic coating on the iron is probably not necessary, but I do like it. I use it frequently, even when a dutch oven isn’t needed. One of the wonderful things, imo, about cast iron is that it can be used either on the cooktop or in the oven. Very versatile.