Kitchen

[RespectLife]

Hi everyone...could use some advice. I do not have a REAL cast iron skillet. I have been wanting to make cornbread (among other things) that actually bake in a REAL cast iron skillet. The 2 recipes I have call for a 10 ".

BB&B has Emeril's in a 10" and a 12". I can only get one due to storage space.

Your suggestions on picking one size would be appreciated! TIA!

[HonnyBrown]

I love my cast iron skillet!

My current one is Le Creuset and my originals were a set from Target. I seasoned them by cooking bacon. I could never get them black like my Mom's.

A 10"" would be good. It's universal.

[BichonEmma]

Another vote for the 10"" one. I have a 10"" le creuset I love it

[RespectLife]

Thanks, HonnyBrown....and also for the suggestion of cooking bacon to season it.

I really don't know much about cast iron. My mom had one for years! When I went to her apt. to snatch it (I do all her cooking now) it was sadly gone!

Any other tips on use and cleaning are greatly appreciated!

I never do pots in the dishwasher. From what I read, just mild soapy water and NO scratchy pads???

[jaxs mom]

You want bare cast iron not enameled cast iron for cornbread. Le Creuset skillets have black enamel on the interior. You can't season enameled cast iron. Personally I'd get the Lodge brand which is made in the USA. 12 inch is more useful for general cooking but if you're just going to use it for cornbread then get the 10 inch. I have lots of Le Creuset but I also have a good selection of both vintage and new bare cast iron.

[grams2]

I have a 10 in. that is about 100 years old and a 12 in that I also like but it's heavy. I love to cook in them, just remember not to wash them in soapy water. I use a scraper and get the stuff stuck to the bottom off and them clean it with very hot water. They look great. I went to cast iron fry pans because I have a glass top stove and all the pans I bought warped and would spin on the stove. The girls at Lodge told me not to cook on higher than medium on the glass top. I've never had a problem. You will love cooking with cast iron. I don't have room for mine either so I keep them in the oven.

[HonnyBrown]

Oh, no problem! Emeril's may not need to be seasoned.

You are correct, you aren't supposed to use scratchy sponges or even soap. To clean them, you rub them with a gritty salt and wipe clean.

I did that with my set from Target. It works, but it's time consuming. I wash by hand with dish soap and a scratchy sponge then toss it in the dishwasher.

[HonnyBrown]

On 11/6/2014 jaxs mom said:

You want bare cast iron not enameled cast iron for cornbread. Le Creuset skillets have black enamel on the interior. You can't season enameled cast iron. Personally I'd get the Lodge brand which is made in the USA. 12 inch is more useful for general cooking but if you're just going to use it for cornbread then get the 10 inch. I have lots of Le Creuset but I also have a good selection of both vintage and new bare cast iron.

That's is the brand I got from Target. Excellent!

[Sooner]

I have never had a problem making cornbread in any of my Le Creuset cookware--either the enamel inside or the black. I find them to be great for cornbread. Lots of web information will tell you how to treat old-fashioned non-coated cast iron. And here is what Le Creuset says about the black interiors, and I have several and love them BUT follow these good instructions:

Satin BlackSatin Black enamel can be found on skillets, grills, frying pans, saute pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling and searing.Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. A patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.With the higher surface temperatures achieved during frying, grilling and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats. - See more at: http://www.lecreuset.com/care#sthash.SSyvfOUN.dpuf

[KJPA]

Please don't use soap or put in the dishwasher. The pan may absorb some of the soap and make your food taste soapy. It also defeats the purpose of "seasoning" the pan. Seasoning essentially fills all the microscopic holes in the iron with oils so it makes it naturally non-stick.

Like grams2 said, scrape it and then rinse with HOT water. Wipe out with a paper towel since there may still be some grease on the surface that will come off when you wipe it. My mom always heated the clean pan on the stove to make sure it was completely dry and wouldn't rust. I'm sure that kills any germs too.

Cast iron is great if you can use it on your stove.