ed,
why a cast iron skillet?
do you turn the meat while its cooking in the oven?

readandpostrosie wrote:
> ed,
> why a cast iron skillet?
> do you turn the meat while its cooking in the oven?

Cast iron takes oven temps well, which is why many use cast iron
skillets when they need a small roasting pan. And you can use the same
piece of cookware to brown the meat and roast it... also makes it easy
to turn the dripping's into a gravy.

In article .com>,
"Sheldon" > wrote:

> readandpostrosie wrote:
> > ed,
> > why a cast iron skillet?
> > do you turn the meat while its cooking in the oven?
>
> Cast iron takes oven temps well, which is why many use cast iron
> skillets when they need a small roasting pan. And you can use the same
> piece of cookware to brown the meat and roast it... also makes it easy
> to turn the dripping's into a gravy.

It's just plain convenient. :-)
I have a Griswold #14 and it's large enough to do a turkey in.
Easy to clean and cuts down on the number of pans needed for prep stages.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

>> Cast iron takes oven temps well, which is why many use cast iron
>> skillets when they need a small roasting pan. And you can use the same
>> piece of cookware to brown the meat and roast it... also makes it easy
>> to turn the dripping's into a gravy.
>
> It's just plain convenient. :-)
> I have a Griswold #14 and it's large enough to do a turkey in.
> Easy to clean and cuts down on the number of pans needed for prep stages.
> --
> Peace!
> Om


i have never found cast iron easy to clean, what am i doing wrong and how do
you do it?

readandpostrosie wrote:
> i have never found cast iron easy to clean, what am i doing wrong and how do
> you do it?

If your cast iron pan is well seasoned it can be cleaned as easily as a
non-stick pan. Sponge or scrub lightly under running, not soapy,
water, put back on heat to dry thoroughly. Rub in a little oil if
needed. This assumes you've not let it sit out dirty for hours for
crud to become crusty or sticky. If you have had to do that, then soak
the pan for a while.

If you find the pan needs heavy scrubbing to remove stuck-on stuff,
then it's not seasoned well to begin with. Check rfc archives (or
google this group) for many long passionate descriptions of how to
season your pan. -aem

"aem" > wrote in message
oups.com...
> readandpostrosie wrote:
>> i have never found cast iron easy to clean, what am i doing wrong and how
>> do
>> you do it?
>
> If your cast iron pan is well seasoned it can be cleaned as easily as a
> non-stick pan. Sponge or scrub lightly under running, not soapy,
> water, put back on heat to dry thoroughly. Rub in a little oil if
> needed. This assumes you've not let it sit out dirty for hours for
> crud to become crusty or sticky. If you have had to do that, then soak
> the pan for a while.
>
> If you find the pan needs heavy scrubbing to remove stuck-on stuff,
> then it's not seasoned well to begin with. Check rfc archives (or
> google this group) for many long passionate descriptions of how to
> season your pan. -aem
>

one more question about cast iron, if you don't mind.

i am a great gravy maker, and wonder if scratching around on a cast iron
with my whisk would be a mistake?
does it lift too much of the seasoned pan?
does that make sense?

readandpostrosie wrote:
>
> one more question about cast iron, if you don't mind.
>
> i am a great gravy maker, and wonder if scratching around on a cast iron
> with my whisk would be a mistake?
> does it lift too much of the seasoned pan?
> does that make sense?

Deglaze with a wooden spoon... preferably one with a flattened lip.

Sheldon

"readandpostrosie" > wrote in message
...
> ed,
> why a cast iron skillet?
> do you turn the meat while its cooking in the oven?

CI because it was the first thing I spotted. We use them often for small
roasts, meatloaves, etc. Cooked fat side up, not turned at all.