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PBVHCCVH's Photo PBVHCCVH Posts: 18,614
12/5/19 6:34 A

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We have used cast iron for years, and one thing especially stands out in care - DO NOT USE DISH SOAP ON IT! We have a special scrubby that we use to scrape out any bits in the bottom. When it's cleaned, we use a paper towel to apply a very light coating of oil. Rub off any extra oil.
My favorite Lodge pan is one I've had for 50 years, and it looks as good as new!

MMAANDMUSICNUT's Photo MMAANDMUSICNUT SparkPoints: (8,009)
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11/26/19 12:42 P

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Thanks for the info. I put in an order for a Lodge set and it wasn't nearly as expensive as I thought it might be, especially for such heavy cookware. I was curious about brands and types especially because I rarely trust consumer reviews, but everybody I've managed to ask has said Lodge hands-down. Good to know that the reputation is earned and it's not just a hyped brand. I always worry about hyped brands, and then you get a good price and people minimize the flaws just for sales. I hate that.

Even if this set ends up with flaws, I'm sure they'll be minimal and just need a little more TLC at the start. But I'm glad I got the diagnosis when I did, and bought the pans when I did. I made a promise on my birthday that I would do all I could to properly take care of myself and my own needs this year, especially in regards to health. This is a helluva step in that direction.

For more about me and/or all the weirdness that IS me, you can check out my blog at https://thechattyintrovert.com

"This is a revolution, dammit. We're going to have to offend SOMEBODY!"--William Daniels (as John Adams), 1776.


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GREBJACK's Photo GREBJACK Posts: 8,510
11/25/19 6:37 P

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I love cast iron, and I use it to supplement my iron because I don't eat meat.

Cast iron is cheap, so you don't have a spent much to get really good quality. I mostly have Lodge brand pans I got at places like Target, but I've also rehabilitated a rusty old pan I inherited. Scoured out the rust, dried it in the oven and then seasoned it with cooking oil until it had the same velvety black sheen as the pans I'd gotten new.

When you get a new pan, it's a kind of metallic silver color and coated in oil to keep it from rusting in transit. You gotta wash that off thoroughly with dish soap until there is NO motor oil smell. Then bake it dry. Coat it in oil. My mom swears it has to be shortening, but I've seasoned pans with peanut oil and canola oil. I wouldn't use butter - the processed, filtered oil leaves nothing to go rancid on the surface. Then you just coat it with oil and heat it gently in the oven. Wipe it with a dry wash cloth and coat it again, bake some more. When it's evenly black with a sheen but it doesn't leave your fingers feeling slimy, it's ready to cook in.

I find the food comes off almost as easily as non-stick coated pans, and I usually just wipe mine out with hot water and then when the food is removed, I give one swipe with a soapy sponge and dry it out. Other people use no soap at all. The thing is, if you actually use soap to remove the oil from the surface, you have to season it all over again. If you just use hot water to wipe it clean, the cooking oil will keep it perfectly seasoned, and the coat of oil gets too hot when you cook with it for any germs to harbor there.

You get the most iron in your food when you simmer acidic foods (marinara sauce) or deglaze the pan with wine or lemon juice, but for reasons I don't understand, eggs are supposed to absorb lots of iron from your cookware. So I doubt I get much iron when I bake cornbread in the skillet, but the vegetables cooked in the cast iron dutch oven are delicious, the pan is easy to clean, and it helps me keep my iron high enough to donate blood.

I hope you find a few pans you love as much as I do!!!

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Rebecca

He drew a circle that shut me out--
Heretic, rebel, a thing to flout.
But Love and I had the wit to win:
We drew a circle that took him in!
-Edwin Markham

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MMAANDMUSICNUT's Photo MMAANDMUSICNUT SparkPoints: (8,009)
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11/24/19 6:29 P

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Hey howdy.

I got a recent diagnosis for anemia and pre-diabetes, but the anemia part worries me the most because I'm not sure the best ways to tackle it. i'm getting some help (and doing tons of research) and taking iron supplements to try to kick-start my efforts to improve the anemia.

However, one obvious thing I missed when it came to thinking about how to get more iron in me just came to light--cast iron cookware.

I forgot all about that.

I'm curious, though, because I've never been terribly good with cast-iron cookware. We had a huge skillet a long time ago, but when that thing became dusty and rusty from lack of use, I threw it out. I don't think dad knew how to properly care for it, either, because I can already tell there's a few mistakes I made when cleaning it (and I always ended up the one cleaning it).

But now I'm confused. I need more iron in my food (and I'm actively pursuing recipes to work on this Thanksgiving week and beyond), and want to get cast-iron cookware. There seems to be a few different types, like pre-seasoned, and some that include ceramic elements... I have no clue which type to pick.

And heaven knows I don't wanna spend all kinds of money on really crappy cookware.

Anybody cook with cast-iron and have a brand and/or type that has really treated you well? Are there some issues you've noticed with it even if you like it? All honesty's appreciated and thanks in advance for the help.

For more about me and/or all the weirdness that IS me, you can check out my blog at https://thechattyintrovert.com

"This is a revolution, dammit. We're going to have to offend SOMEBODY!"--William Daniels (as John Adams), 1776.


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