Comments on: Cast Iron, the Ultimate Cooking Surface

By: look forward

look forward — Mon, 01 Aug 2011 03:06:41 +0000

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By: Mimi Cuadro

Mimi Cuadro — Mon, 06 Dec 2010 16:42:35 +0000

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By: lifestyle change

lifestyle change — Wed, 24 Nov 2010 06:35:17 +0000

Great post, thank you. I signed up for your feed – hope you post very soon again.

By: Bill Anderson

Bill Anderson — Mon, 17 May 2010 16:59:11 +0000

While I was at Target I found a Lodge Logic 12″ skillet which was the same as the one on the website I previously mentioned. I picked it up for 18.99 + tax. It came pre-seasoned. I have so far only cooked bacon and eggs on it but so far I like what I have seen. The pre-seasoned surface worked better than expected. I started with the bacon, drained the grease, and used rthe residual already on the pan as the coating for my eggs. So far it doesn’t hold onto the eggs unless I use too much heat or I let it cook for way too long. Next is cornbread. It was definately worth the $19 for both performance and not having to season it right off the bat.

By: Bill Anderson

Bill Anderson — Wed, 12 May 2010 10:57:10 +0000

So yes, ALL of my miracle stainless/clad/non-stick pots and pans failed to stand up to years of abuse at college and are badly warped (try frying an egg in a suitable shape ontop of a dome). I started my research since there are no available used cast iron pots and pans in my parents’ kitchen. I have settled on http://www.castironcookware.com since they only have cast iron and since it is all made in the USA. I will start with a fry pan and report my findings in another reply.

By: marieanne

marieanne — Thu, 15 Apr 2010 14:33:22 +0000

Deep dish pizza in an iron skillet….what a great idea!!! How about a segment on favorite pizza toppings?

By: Bill

Bill — Thu, 15 Apr 2010 12:20:21 +0000

Well, see, my little stomach could only hold so much bacon and prior to me filling up the plates with 73 pounds of bacon I had already eaten about 32 pounds. My philosophy was if a lot is good then all of it must be better!

By: Bill

Bill — Thu, 15 Apr 2010 12:16:40 +0000

I have two packs of bacon in my fridge…I live alone…they will be gone by the end of the week…Viva la Bacon!

Oh yeah, unless it’s bacon grease, I only grease my skillet with a stick of butter. I use it as a crayon and color in the whole thing.

By: Buzz Anderson

Buzz Anderson — Fri, 26 Mar 2010 15:43:51 +0000

And BTW, my favorite sandwiche is meatloaf. In my case, however, it’s served thick and cold on white bread, with mayo, salt and pepper. It’s the only legitimate use for white bread

By: Buzz Anderson

Buzz Anderson — Fri, 26 Mar 2010 15:40:58 +0000

H, we’ve obviously inherited the bacon gene from our moms. When I was young I ate as much bacon as I could get. Still do. When Carol cooks it up I eat the kids’ share, too. None for them. I tend to get in trouble for that. No matter how much she cooks I eat it all. One of my fond memories of our son Bill was a trip to a breakfast buffet at the beach twenty years ago. Five year old Bill came back to the table with two plates of bacon piled high and nothing else. Viva la bacon!

By: Stuffed Girl

Stuffed Girl — Fri, 19 Mar 2010 20:50:05 +0000

So this has nothing to do with skillets. But I loved the red beans and rice thing you made at work. You should put the recipe up on here. Share the wealth baby. I’m officially stuffed from eating too much!