Cast iron cookware Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods such as spinach cooked on bare cast iron will turn black. Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use.
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Cast iron is an excellent slow-cook material, allowing sauces and stews to simmer for hours without burning. Instead of using warming trays, cast iron is often taken to the table as a perfect container to warm hot food during serving. This particular set offers 6. Pre-Seasoned Benefits This skillet set has an advertised benefit of being pre-seasoned.
Just iron cast lodge skillets be like searching for a girl with an cast skillets iron active dating life when you are not seeking the opportunity to get away. With someone you feel at ease and are true to themselves, they are lying.
This is my take on the tex-mex steak fajitas. And these make A LOT, enough to feed people! We enjoyed them in tortillas the first day and turned them into to Chipotle-style fajitas bowls for lunch the next day and we still had some leftovers! The Best Steak Fajitas 57 sec. Because no one likes fajitas that are bland — sorrynotreallysorry.
I was never convinced you could make restaurant-style steak fajitas at home and make them taste better but this totally does it. They are literally the BEST steak fajitas of your life.
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On Sundays, she would always host our entire family, extended family, friends, and strangers for a post-church lunch that invariably stretched well into the evening. It was a day filled with food, laughter, and fellowship. But my grandmother — Sitty as she was known — was famous throughout Valdosta, Georgia for one thing:
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For me cooking with Cast Iron is old fashioned so, I thought it would post about how to season and care for cast iron cookware. As well as the recipe for those lovely biscuits pictured above. Well, I noticed every time I post a cast iron recipe questions follow about care and cleaning. I thought this would be the perfect opportunity to post a recipe for Skillet Buttermilk Biscuits and some cast iron tips thrown in as well.
Growing up I remember my mother cooking with cast iron skillets and I never understood her love for them. Well, I have come to find out it is definitely a Southern Thang!
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It is fun to learn the history and origin of old cast iron cookware. It can also be a huge learning curve. Here are tips to help you with your research as you venture into the world of vintage cast iron skillet identification.
Jacob J. Vollrath built the Sheboygan Cast Steel Co. in in Sheboygan, WI. They produced railroad frogs, small cast parts for the furniture industry, cooking ranges, and agricultural implements. Jacob’s eldest son, Andrew, returned from Germany in having learned the art of creating enameled cast iron.
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. December An American cast-iron Dutch oven , Bare cast-iron vessels have been used for cooking for over two thousand years. In Europe, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace , and cooking pots and pans were designed for use in the hearth.
This meant that all cooking vessels had to be designed to be suspended on, or in, a fireplace. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand up in the fireplace. In addition to Dutch ovens , which were developed with the onset of the Industrial Revolution , a commonly used cast-iron cooking pan called a spider had a handle and three legs used to stand up in the coals and ashes of the fire.
Cooking pots and pans with legless, flat bottoms were designed when cooking stoves became popular; this period of the late 19th century saw the introduction of the flat cast-iron skillet. Cast-iron cookware was especially popular among homemakers and housekeepers during the first half of the 20th century. Most American households had at least one cast-iron cooking pan, and brands such as Griswold and Wagner Ware were especially popular.
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Lodge inch Cast Iron Skillet Cast iron delivers great performance at a low cost With cast iron, you definitely don’t have to make tradeoffs between price and performance. In fact, the cast-iron pan that earns the best overall reviews from both professionals and home users is the bargain-priced Lodge Inch Skillet Est. This generously sized cast iron frying pan comes from the factory already seasoned, meaning that vegetable oil has been sprayed onto the pan and baked on at a very high temperature.
This eliminates the hassle of having to season the pan before first use; however, many knowledgeable cooks, both expert, and amateur, recommend additional initial seasoning for best performance, and Lodge has detailed instructions for doing so on its website. In professional tests, Lodge cast iron easily outperforms its rivals, beautifully handling everything from scrambled eggs to cornbread. It was also a superior performer in the fried egg and steak searing tests as well.
The Wagner Manufacturing Company was a family-owned manufacturer of cast iron and aluminum products based in Sidney, Ohio, made products for domestic use such as frying pans, casseroles, kettles and baking trays, and also made metal products other than cookware.
These are the best methods for stripping off old seasoning, getting rid of rust, and making old, damaged, and vintage cast iron skillets, pans, and cookware as good as new. A restored vintage piece of cast iron cookware, ready to be seasoned. Daniel Gritzer] Serious Eats has become a pretty great resource for cast iron cooking, thanks to some of the articles Kenji has written on the topic, from recipes to care and maintenance guides as well as some serious myth busting.
One of the wonders of cast iron is that it’s tough as nails, and can last for generations. For those looking to take their cast iron cooking to the next level, a nice piece of vintage cookware is a pretty sweet first step. It’s not that the vintage stuff is worlds better than the modern pans available today—the smoother finish characteristic of very old cast iron provides only marginally better non-stick properties.
But, for those of us nerdy enough to get excited about the details, vintage cast iron has a lot going for it. First, it tends to be lighter than its modern equivalents, which, if you use cast iron regularly, can start to make a difference in your quality of life at the very least, your back will thank you for it. Second, it has that smooth finish, a final production step from long ago that was eventually dropped in favor of manufacturing speed and efficiency.
Aside from the small improvement in non-stick qualities that the smooth surface does offer, it’s also just a heck of a lot more beautiful to look at.
Wagner Cast Iron Skillet: My First Vintage Cast Iron Cookware
Often called the “Blue Book”, this is the best book by far of any done on cast iron cookware. Available in many bookstores and from several online sources including this WAGS site. This is the first publication a collector or dealer should buy.
Wagner Cast Iron Skillet My first vintage cast iron – three Wagner Cast Iron Skillets. Here is my first vintage cast iron! I have heard about how great the vintage Wagner cast iron (or WagnerWare cast iron) is versus the new modern varieties that you might find these days.
The Griswold cast iron foundry was based in Erie, Pennsylvania; and until the early s cast-iron items from this company were marked with an “ERIE” logo. Griswold filed for bankruptcy in , and the company was acquired by Randall Corporation, who had also acquired Griswold’s rival Wagner Ware in Randall sold both Wagner and Griswold to the General Housewares corporation in , and they were the producers of these brands through the s, s, and s. The Vollrath Company Founded: The company manufactured porcelain enameled pots, pans, plates, cups and other kitchenware by coating cast iron with ceramic glaze, and Vollrath received a patent on “speckled” enameled glaze for household utensils in By the s the Vollrath Company was producing a catalog of more than products.
It was affected by the Great Depression , and during World War II the company had moved exclusively into defense manufacturing. Production of cast-iron products for household use ceased during this era.