On 2/5/14, 11:58 PM, DreadfulBitch wrote:
> I've never owned any kind of iron cookware but now I'd like to add a
> piece or two to my cookware. What do I want to look for? Size, shape?
> Do I want a piece with a lid?....

What is your cooktop? Gas, electric, glass, induction? This matters
because cast iron pieces are available both with and without a "smoke
ring" (a rim on the bottom of the pan, which prevents it from sitting
flat on a cooking surface), which is great for gas, but renders the pan
useless for glass or induction. And the new Wagner pieces have a rough
bottom, which is not well-suited to glass or induction.

For general use, I'd recommend an 11 inch round frying pan. Older stock,
preferably a #8 Griswold or Wagner, with a very smooth bottom (unless
you have gas). Look for one on ebay, with no pitting or rust. You can
often find them in brand new condition, even with the original stick-on
labels, for no more than $55. (Griswold went out of business in 1957.)

No cast iron lid needed -- if a specific dish requires a lid, use an
11-12" translucent/transparent silicone lid available anywhere.

> Do enameled pans work/taste as good as 'bare' iron?

No. They never develop a non-stick quality. But if you want a cast iron
dutch oven, IMO an enameled surface such as Le Creuset is much more
flexible with various liquids. And for a Dutch oven, you'd definitely
want a tight-sealing enameled cast iron lid.

To remove old coatings from raw cast iron in preparation for
re-seasoning, placing the pan in the center of your oven and running it
through a self-cleaning cycle does it beautifully. Allow it to cool
completely, wipe any powdered residue out with damp paper towels, and
re-season.

For seasoning raw cast iron, take the advice of the Wagner & Griswold
Society (http://www.wag-society.org/Electrolysis/seasoning.php):

-----------------------------
"Seasoning Cast Iron

You know we all have our own ways and methods to season, but the method
below has been used by many collectors and cooks alike and it appears to
be the BEST for seasoning.

Take the extra time to actually season in the oven as makes a world of
difference in the end result.

Once a piece is fully cleaned and dried put it in the oven "naked"; no
oil of any kind and heat it to 450°F. Leave it in long enough to just
reach that temperature. Be careful and remove the piece from the oven
and let it cool to where you can just handle it. This step works great
for slightly darkening the piece and giving it a uniform appearance. No
one likes a spotted or zebra stripped piece. Use Crisco shortening only
and use a cotton rag (t-shirt) to apply a thin/very light coat on the
entire piece. If there are tight nooks and crannies to fill in, use a Q-tip.

Once completely and lightly coated (note: we stress a LIGHT coat), put
it back in the oven at 400°F for 30 (use a timer) minutes and at that
point turn off the oven and leave it in the oven till it cools on it's own.

When you remove the piece it will have a nice dark brown uniform patina
that shines brightly.

You can repeat with one or more coats of Crisco, if you like, but you'll
be happy none the less."
-----------------------------

Many people use oils other than Crisco; pretty much any pure oil with a
smoke point over 350 deg. F works, but not olive oil. It's best to
invert the pan during baking so that extra oil will run off (onto a
sheet pan or aluminum foil drip pan), rather than pooling unevenly in
the bottom of the pan.

>>>I have a lot of cast iron cookware and I use it all the time. The
thing that I use the most is a round griddle type one burner flat pan.
It is common in Mexican cooking and has a name which I can’t remember.

Probably a comal.

I have around a dozen Griswolds in various sizes, and a few Wagners.
They cook beautifully and clean up easily. I wouldn't be without them.
I've dumped all my All Clad pans, etc. as a result.

-- Larry