GlockTalk.com
Home Forums Classifieds Blogs Today's Posts Search Social Groups



  
SIGN-UP
Notices

Glock Talk
Welcome To The Glock Talk Forums.

 
  
Reply
 
Thread Tools Display Modes
Old 08-18-2007, 20:36   #1
RWBlue
CLM Number 120
Mr. CISSP, CISA
 
RWBlue's Avatar
 
Join Date: Jan 2004
Posts: 28,527
Cast Iron cooking

Talk to me about your cast iron recipes.

I have a couple frying pans, but would like to get some dutch ovens.
RWBlue is offline   Reply With Quote
Old 08-19-2007, 22:28   #2
spero525
HE did it.
 
spero525's Avatar
 
Join Date: Apr 2007
Location: Behind the Scenes
Posts: 448
Blog Entries: 19
I pretty much do all my pan cooking in cast iron...no recipes specific to it (except for the Cajun blackened chicken--requires a super hot cast iron skillet and one must remember to temporarily turn off the smoke alarm ). I'll work on finding the recipe.

Otherwise, I just use cast iron like I would any other skillet/ pot (I love my dutch oven--keeps soup hot for hours after the flame is off). Only difference from other cookware in terms of handling is that I season the cast iron.
__________________
A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.

"When God shuts a door, don't bang on it!" -Dad
spero525 is offline   Reply With Quote
Old 08-19-2007, 22:43   #3
RWBlue
CLM Number 120
Mr. CISSP, CISA
 
RWBlue's Avatar
 
Join Date: Jan 2004
Posts: 28,527
Spero, I would appreciate your Cajun Blackened Chicken.

I have a feeling I use my pans like you use yours, but I want to do more. What about cooking over fire? In the woods?
RWBlue is offline   Reply With Quote
Old 08-19-2007, 23:09   #4
spero525
HE did it.
 
spero525's Avatar
 
Join Date: Apr 2007
Location: Behind the Scenes
Posts: 448
Blog Entries: 19
Still looking for the recipe (recently moved = moderate chaos).

I have no personal experience with cooking over an open flame, but it would make perfect sense to me to doso. The only thing is I know there are varying levels in quality, and the lighter cast iron cookware wouldn't hold up as well. My knowledge about specific brands is limited.

Perhaps one of these sites would be useful? I read the first link, scanned the second.

Cooking On An Open Fire

Open Fire Cooking
__________________
A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.

"When God shuts a door, don't bang on it!" -Dad
spero525 is offline   Reply With Quote
Old 08-19-2007, 23:48   #5
tat2guy
Silver Membership
NRA Life Member
 
tat2guy's Avatar
 
Join Date: Apr 2004
Location: The Smoky Mountains of NC
Posts: 10,467
My wife always preapres cornbread in the cast iron skillets. I'm not sure why, but it does come out good, so I'm not telling her to do otherwise!

I personally make fried chicken in 'em, using the "Better Homes and Gardens Cookbook" recipe, and it comes out great every time. The seret is patience- the chicke WILL stick to the pan at first. When it's ready to turn, however, it releases.Try to turn it too soon and it gets all shredded.
__________________
Quick! Before 8/31/14- check out my tattoo shop Kickstarter!

To view links or images in signatures your post count must be 10 or greater. You currently have 0 signatures.
tat2guy is offline   Reply With Quote
Old 08-22-2007, 10:47   #6
spero525
HE did it.
 
spero525's Avatar
 
Join Date: Apr 2007
Location: Behind the Scenes
Posts: 448
Blog Entries: 19
Cajun Blackened Chicken
(Note: most recipes say to do this outside...if you do it inside, open all the windows, turn off the smoke alarm, and be very, very careful )

Cajun seasoning (from store, or your own blend if you have one)
skinless, boneless chicken breasts
olive oil

1) preheat cast iron skillet on high heat until it is very, very hot (do not put any oil or butter in it)
2) preheat oven to 350

3) lightly coat chicken with oil
4) sprinkle Cajun spices on both side of chicken
5) carefully place chicken in skillet, cook for one minute on each side (do this one breast at a time)
6) place in baking dish and bake 30-40 minutes, until done (time varies a bit depending on the thickness of the chicken)

I have my own Cajun seasonings blend...unfortunately that's a separate recipe card. I'll look for it next.
__________________
A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.

"When God shuts a door, don't bang on it!" -Dad
spero525 is offline   Reply With Quote
Old 08-23-2007, 18:07   #7
wallyglock
Senior Member
 
wallyglock's Avatar
 
Join Date: Mar 2005
Location: in.
Posts: 844
we also use cast iron....

wife does cornbread an it is from a receipe we got about 30 years ago and the original itself is way older than that !
it DOES come out perfect EVERY time !

we have 2 lodge pizza pans and use them on grill for delicious pizza and have also used them for grids to cook other dishes.
we have even cooked lasagna by warming up the cast pizza pan then putting her pan she usually uses in the oven on top of that and cook it like so.
comes in handy in the hot months if you crave lasagna and dont want to heat up your house to light the oven......!

if any one wants the lodge pans they are usually available thru the grill lovers catalog.
we were in the lodge factory outlet store near pidgon forge tenn. a couple of years ago and even they did not stock the pan all year round.

ours have paid for their selves a long time ago !!
__________________
straight shot
wallyglock is offline   Reply With Quote
Old 03-23-2009, 14:36   #8
RWBlue
CLM Number 120
Mr. CISSP, CISA
 
RWBlue's Avatar
 
Join Date: Jan 2004
Posts: 28,527
I decided to dig some good threads out of the past.

I still have my frying pans. I do not have any dutch ovens.
__________________
One day, I shall come back. Yes, I shall come back. Until then, there must be no regrets, no tears, no anxieties. Just go forward in all your beliefs and prove to me that I am not mistaken in mine.
RWBlue is offline   Reply With Quote
Old 03-23-2009, 14:42   #9
mitchshrader
Deceased
 
Join Date: Jun 2005
Location: Tulsa
Posts: 26,577
outdoors cast iron is heavy, dirty, sooty, heavy, hard to clean and harder to KEEP clean..

it does however cook nice food. it's not as good as stainless over propane for convenient, low maintenance, and lightweight.

if you want nostalgia type cooking get a 10 or 12 quart dutch oven, that'll do biscuits, stews, beans..

if you want convenient food get some stainless and a 2 burner propane stove. cast iron flunks convenient outdoors, and i own some and like cookin' with it.

but i don't intend to take it to the woods for fun. it's tedious.
__________________
OFFICIAL DISCLAIMER "This guy is a flake, listen at your own risk"
mitchshrader is offline   Reply With Quote
Old 04-30-2012, 20:45   #10
RWBlue
CLM Number 120
Mr. CISSP, CISA
 
RWBlue's Avatar
 
Join Date: Jan 2004
Posts: 28,527
bump...
__________________
One day, I shall come back. Yes, I shall come back. Until then, there must be no regrets, no tears, no anxieties. Just go forward in all your beliefs and prove to me that I am not mistaken in mine.
RWBlue is offline   Reply With Quote
Old 05-01-2012, 08:47   #11
alexanderg23
Senior Member
 
Join Date: May 2009
Location: NW AR
Posts: 2,170
dutch ovens all the way.
love some peach cobler.
just add 2 cans of peaches 1 box of yellow cake mix, put 12 coals on top 7 on bottom, wait 30 min or so
__________________
If he knows what is good for him, he best go run and hide. Daddy’s got a new 45
alexanderg23 is offline   Reply With Quote
Old 05-01-2012, 08:49   #12
alexanderg23
Senior Member
 
Join Date: May 2009
Location: NW AR
Posts: 2,170


__________________
If he knows what is good for him, he best go run and hide. Daddy’s got a new 45
alexanderg23 is offline   Reply With Quote
Old 05-01-2012, 09:08   #13
RWBlue
CLM Number 120
Mr. CISSP, CISA
 
RWBlue's Avatar
 
Join Date: Jan 2004
Posts: 28,527
I was looking at this the other day, but wasnt sure if it was worth the money.

Is this something you have and love, or is it very basic?
__________________
One day, I shall come back. Yes, I shall come back. Until then, there must be no regrets, no tears, no anxieties. Just go forward in all your beliefs and prove to me that I am not mistaken in mine.
RWBlue is offline   Reply With Quote
Old 05-01-2012, 09:16   #14
Glock30Eric
.45 ACP
 
Join Date: Feb 2011
Location: Southern Maryland
Posts: 3,364
I cook my iron casts with everything I have. You'll just need to season it right then it will serve you well.
Glock30Eric is offline   Reply With Quote
Old 05-01-2012, 09:22   #15
eracer
Where's my EBT?
 
eracer's Avatar
 
Join Date: Apr 2011
Location: Tampa, FL
Posts: 6,722
It's the only way I cook steaks. Fast sear on a white-hot cast iron pan, followed by oven roasting @ 425°F

Sliders. Racquetball-sized patties squashed flat onto a very hot cast iron pan. Cook for two minutes, mound onions, flip, cook another two minutes, then assemble roll, burger, and cheese and cook for additional 3-4 minutes in 400° oven to melt cheese, crisp bun, and finish cooking burger.

Southern-Fried Chicken. Plenty of good recipes out there.

As mentioned by others, an excellent ventilation system is a must.
__________________
Matter is merely energy condensed to a slow vibration; we are all one consciousness experiencing itself subjectively. There is no such thing as death. Life is a dream, and we're the imagination of ourselves. And now...the weather! ---- Bill Hicks
eracer is offline   Reply With Quote
Old 05-01-2012, 09:33   #16
alwaysshootin
Senior Member
 
alwaysshootin's Avatar
 
Join Date: Nov 2005
Posts: 5,060
Quote:
Originally Posted by mitchshrader View Post
outdoors cast iron is heavy, dirty, sooty, heavy, hard to clean and harder to KEEP clean..

it does however cook nice food. it's not as good as stainless over propane for convenient, low maintenance, and lightweight.

if you want nostalgia type cooking get a 10 or 12 quart dutch oven, that'll do biscuits, stews, beans..

if you want convenient food get some stainless and a 2 burner propane stove. cast iron flunks convenient outdoors, and i own some and like cookin' with it.

but i don't intend to take it to the woods for fun. it's tedious.
Damn!

One word "Lodge" when it comes to cast iron it's the be all. Get yourself a dutch oven with legs, and play around with charcoal. It is a skill you have to learn from experimenting. Like Mitch said, it isn't for convenience, it's more of a way of life, or a way of living. Meals in the "wild" are more of climatic build to the ends, the meal. Believe me it takes years to get down, and no one can tell you just how it's done.

Get yourself a chimney, and a bag of Sams Choice charcoal. Place 12 briquets under your dutch oven to heat. Get about 8 ounces of top sirloin, chop up in 1/2" squares, and a whole vidalia onion, and chop it up. About halfway through browning the meat throw the onion in. While that is gong on cube up four red potatoes, two carrots, and a can of corn. Thro them in. Open a paper container of beef stock, some salt, and pepper, pour over ingredients in oven. Resupply charcoal as needed, boil for 1/2 hour. Serve stew, either as a soup, or drain for just the hearty goods. There is a start!
__________________
If guns kill people, then, I can blame my pencil on my spelling!
alwaysshootin is offline   Reply With Quote
Old 09-30-2012, 20:57   #17
Ferdinandd
Senior Member
 
Join Date: Feb 2008
Posts: 1,063
I'm a fan of cast iron cooking. I only make stuff it my two ovens that won't mess up the seasoning. I've baked sweet rolls and calzones/strombolis in them, with good results. I can make chicken marsala and sausage with peppers and onions, and all kinds of other good entrees. For anyting too acidic, I use a pot on my travel grill. I have a drum lid that I use with mine to contain the heat and mess. Learning to control temperature is the whole key to this. And this varies with wind and weather. Have fun learning!
Ferdinandd is offline   Reply With Quote
Old 10-01-2012, 10:52   #18
Nutt51
Senior Member
 
Nutt51's Avatar
 
Join Date: Dec 2008
Location: Great State Of Georgia
Posts: 1,552
Lodge all the way, still made in the USA, watch for the
enamel plated, some are foreign.
Secret of cast iron, get it seasoned, never use soap.
Once heated, cast iron holds the heat steady, that's why
it cooks so good.
Best homemade buttermilk biscuits I ever had come out of
a Lodge dutch oven. Our re-enactment unit cook makes the
dough, puts them in a greased pan inside a large dutch oven.
The pan sitting off the bottom of the oven by three or four
small stones about 1/2 inch. Coals under the oven and coals on top. The oven holds in the moisture and they come out moist and browned.
You better believe the guys are all standing around when they come off the fire, with bacon, sausage and jelly at the ready.
It is definitely an art form.
I can make some darn good cornbread in my old black skillet, but biscuit making needs some work.
__________________
"Time to Nutt Up,.....Or Shut Up", "Tallahassee", "Zombieland"

"I figure that a man's only good for one oath at a time. I made mine to the Confederate States Of America".
"John Wayne", "The Searchers".
Nutt51 is offline   Reply With Quote

 
  
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -6. The time now is 23:16.




Homepage
FAQ
Forums
Calendar
Advertise
Gallery
GT Wiki
GT Blogs
Social Groups
Classifieds


Users Currently Online: 792
201 Members
591 Guests

Most users ever online: 2,672
Aug 11, 2014 at 2:31