Where may I purchase a cast iron apple pan?
Recently I saw a cast iron pan that had spikes in it. The spikes are for cored apples to be placed and cooked. The pan is made of cast iron. Does anyone know where I may purchase such a pan?
Not sure where you would find such a pan? Maybe you need to do a thorough internet search – focus on the specialit kitchen suppliers, and cast iron cookware sites.
Hope this helps.
You can also use a regular cast Iron skillet just place 4-5 cored apples in the pan, add a little apple juice, butter, brown sugar, and cinnamon and bake at 375 for about 30-45 minutes until tender
Is a cast iron pan with rust safe for cooking?
Ok, I accidentally let my cast iron pan sit in the sink for a while and when I pulled it out I found a little bit of rust on it. Not much, but it definitely is there. I don’t want the pan to be unusable, but is it safe?
Don’t fear you can still safely use your cast iron to cook in. Use a brillo pad with soap and HOT water to scrub out the rust. I know lots of people say never scrub cast iron on this way but if you’re going to re-season it then it’s no problem. Then place the well rinsed pan into your home oven for 30 minutes at 300 degrees to dry it out completely, then follow the steps bellow from my book to keep your cast iron in great, healthy, happy condition.
Seasoning: Cast iron may be heavy, but with a proper seasoning, is the greatest type of metal to cook in. But, you need to keep your cast iron free from rust and well seasoned to make it “stick free”.
When someone buys cast iron from the store, the foundry (manufacturer) coats the pot or pan with a coating of some sort to keep the item from rusting. This is done by spraying with a type of varnish or dipping it into hot paraffin wax. This protective coating must be cleaned off before seasoning your cast iron.
If your Dutch oven is made by LODGE, the protective coating is a sprayed varnish coating, which must be scrubbed off. Heat the Dutch oven inside your home oven to 200oF., then with a hot pad, lower the oven into hot soapy water, and scrub the Dutch oven. Scrub the inside and outside of the Dutch oven very well, rinse well, and towel dry. Then place the Dutch oven back into your oven at 225° to dry for about 10 to 15 minutes. The only way to dry cast iron is to dry it completely. I do mine in the oven because, the heat is not concentrated in one spot, as it is on the stove top, which can cause minute cracks.
If your Dutch oven is made by any of the other companies that make outdoor Dutch ovens, the protective coating is dipped paraffin wax, which can be burned off. Do this outdoors in your gas B.B.Q. or, a kettle type charcoal B.B.Q. like a Webber. Start the charcoal or light the gas B.B.Q., set on high and pre-heat the B.B.Q. When the charcoal is white, spread it out a little so that is not to close to the cooking grate. Place the oven onto the cooking grate, upside down, and close the lid on the B.B.Q.
To season the Dutch oven, place the oven upside down on the cooking grate and warm the oven for 10 to 15 minutes at 450° to 500° . With hot pads, remove the D.O. and rub a light coat of lard, bacon grease, or vegetable oil, using a paper towel.
Coat the inside and outside of the D.O. and lid. You only need a light coat of oil, you don’t want the grease to be dripping off the oven. Place the Dutch oven back onto the cooking grate and cook the Dutch oven for about 1 hour at 450° to 500° , or until the oven stops smoking. Remove the oven from the B.B.Q. with hot pads to cool. If the D.O. is a glossy brown color, not black, return to B.B.Q. to cook about thirty more minutes. By doing this outside in the B.B.Q., you don’t have to fill the house with smoke and set off the smoke detectors.
Cleaning: Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written hereto share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.
Right after I am finished cooking in my Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.
Many people will tell you to never clean cast iron with soap and water. I have found this to be an excellent way to clean cast iron and use soap and water frequently myself. Be sure that cast iron is warm, to free the food from the pores easily, and to rinse the cast iron with hot water very well to remove all of the soap.
The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting.
I use cast iron pans and skillets alot and have often thought about whether there are health benefits from the iron in the cookware being transferred to the food. Or, if indeed, the reverse is true and could I be doing myself harm by absorbing too much iron into my system from the pan.
I am considering buying an iron skillet, but I really haven’t had a very good experience with cast iron kitchen utensils in the past.
They always seem to rust even though I thought I was conditioning them in the right way. Is it true that you need to treat Read the rest of this entry »
My wife has bought me a cast iron skillet. In fact she bought it for me a little while ago and is upset that I have not yet used it. Ireally do enjoy cooking but I have never really had any experience of cooking with cast iron cookware. Any suggestions as to where I should start would be really appreciated because I don’t want to wreck the skillet or the food because I don’t know what I’m doing? Thanking you in anticipation!
Cast Iron Skillets are the original non-stick “Teflon” coating. An iron skillet seasoned properly will keep food from sticking, is great for browning and easy to care for. And good cast iron cookware will last a life time. Cast iron skillets have been handed down from generation to generation. Rita’s favorite cast iron skillet was handed down from her mother and is at least 100 years old. This video shows you how to season cast iron skillet using a bit of vegetable oil and a few hours in a warm oven. Rita also shows you how to care for your cookware, clean your skillet and re-season it.