- Thread starter monfongo
- Start date
cast iron frying pans
Thank you for this. I haven't seen them, and I really miss cooking with cast iron. Before coming, I assumed that everyone used them in the DR since they're so fundamental.
Dave, I sent a few Lodge on Amazon. Great pans. 10", 12" black cast also 6 qt dutch oven. All great stuff good price.
Cast iron.
Hah.
I remember many moons ago when I moved out of my parents home and began set up house on my own...
I searched high and low for a cast iron frying pan.
I couldn't find one anywhere.
I remember asking my mom where to go to get one. She said...Oh for goodness sake fly[sic], they are everywhere.
I said no way.
All I was finding anywhere were shiny and silver and extremely rough to the touch, but I wanted one just like hers'.
Black as the ace of spades and smooth as a baby's bottom.
She set me straight and explained the seasoning process.
I was never able to get it seasoned to the point where stuff didn't taste just like iron.
Blech.
What a turn off.
They're too damn heavy anyway.
I will admit that there are times when I miss the cast iron, but my wrists are eternally grateful that I said...forgetaboutit!
Hah.
I remember many moons ago when I moved out of my parents home and began set up house on my own...
I searched high and low for a cast iron frying pan.
I couldn't find one anywhere.
I remember asking my mom where to go to get one. She said...Oh for goodness sake fly[sic], they are everywhere.
I said no way.
All I was finding anywhere were shiny and silver and extremely rough to the touch, but I wanted one just like hers'.
Black as the ace of spades and smooth as a baby's bottom.
She set me straight and explained the seasoning process.
I was never able to get it seasoned to the point where stuff didn't taste just like iron.
Blech.
What a turn off.
They're too damn heavy anyway.
I will admit that there are times when I miss the cast iron, but my wrists are eternally grateful that I said...forgetaboutit!
Ha, yes, many moons ago when I, too, moved out, I took one of my parents antique cast iron pans and have lovingly cared for it all these 45 years. Nicely cured, it is. They just aren't made the same today, from what I've seen. I will definitely check out what they offer on Amazon, Rey. Thanks for the tip.
My MIL uses one for cooking eggs and small feeds of chicken or beef. After using it in Canada she had to bring it back to the DR with her. It is her favorite pan. We always had two or three at home, included a dutch oven. If you know what you are doing you never have an iron taste.
Scrub, rinse, dry in oven then season, dry in oven. Season is simply olive oil applied uniformly with paper towels. You must catch the bottom sides outside inside and handle during seasoning as the cast is one piece. No excess. Best results. Heating is complete at the smoke point of the oil.
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I’ve never been a big fan of cast iron because of the weight, but I do use a large grill pan for steaks and burgers, etc when we can’t bbq. I brought about 4 different sizes to DR but rarely used them. When Matilda/Lindsay came to stay with us, she shrieked with delight when I gave them to her. As a matter of fact, I had 3 more already packed in a drum/tank for her when she was murdered, including a big double burner griddle. Another DR1er called dibs on them, and we delivered them in February. They’re happy in their new home. 😊
Cast iron is wonderful if you know how to use it. Anyone who cooks daily, should always have a good cast iron, a good non stick, and a ceramic coated cast dutch oven.
I’d never bring good non stick to DR. Or really good knives. We have a Dominican cook. Calderos and stainless steel
The only thing I let them cook is the Rice and beans. I have 3 varying sizes Dominican pots for them. My pots and wusthof knives are for me. Seared steak, curries and Milanese cannot be done by a domestic laborer.