Comments on: What You Need to Know About Cast-Iron Skillet Cooking

By: Lodge Cast Iron

Lodge Cast Iron — Mon, 11 Jul 2011 13:20:04 +0000

Great information! Thinking about cast iron always takes me back to my grandmother’s kitchen. That is the only pan she would use for her cornbread and I’ve never had cornbread that was as good as hers. I think the secret was in her pan, definitely need one of these for my home kitchen.

By: Shaz (feedingmykidsbetter)

Shaz (feedingmykidsbetter) — Sun, 10 Apr 2011 05:03:28 +0000

I think this will my next buy on my list!
Shaz (feedingmykidsbetter)’s last post: baked honey mustard chicken nuggets

By: Patti Keil

Patti Keil — Sat, 09 Apr 2011 17:47:20 +0000

I LOVE cast iron…can’t figure out why some people would throw these things away! I have many pans in several sizes and shapes. Only pan in the world for making the best cornbread and fried potatoes! My step-mom HATES cast iron; we get into arguments (teasingly) about it all the time!! I wouldn’t trade mine for anything

By: green

green — Mon, 10 Jan 2011 13:20:28 +0000

I have a glass top stove and always use my cast iron on it with no problems as of yet. My cast iron have smooth bottoms and I bought them for that reason. (Got them at a yard sale from a skillet collector – great prices and 100 years old!) I think that the issue of a few scratches is a real concern and if you have a ring on the bottom that will affect heating but… at this point, if my stove craters, I will buy a new one that I can use my skillets on!

By: jim

jim — Sun, 14 Nov 2010 01:14:39 +0000

I stole my mother-in laws skillet from the trash when she bought all new cookware. This skillet is probably 30 years old and has went to many camp-outs over the years, as well as serving countless dishes from the kitchen. the kids cannot understand why so many things taste so much better when cooked on it. If only it was a twenty inch skillet…….

By: dipinita

dipinita — Fri, 10 Sep 2010 19:24:51 +0000

Cast Iron is fabulous, but no acid cooking – which means no fruit whatsoever… forget stripping away hte seasoning, it causes spoilage as the acid reacts with the metal ( iron) to form ferrous salts….

By: Jan (Family Bites)

Jan (Family Bites) — Thu, 24 Jun 2010 10:53:22 +0000

Hi Sherrie…I think if you follow the cleaning and seasoning methods above that should help to remove the rust. I might suggest seasoning the skillet several times (just repeat the process over and over) until there is less rust and more smooth iron. I hope this helps.

By: sherrie

sherrie — Sat, 19 Jun 2010 17:42:54 +0000

I have inherited a dutch oven with the lid and the bail is even still on. The problem is it is rusted all over. How can i get the rust off the easiest way please.
thanks!

By: misty

misty — Tue, 01 Jun 2010 22:16:00 +0000

Do you recommend cast iron for a “flat top” stove? I have heard controversy on this…some say its okay as long as its low heat otherwise the glass top could break. Is this true?

By: Elizabeth Ashe

Elizabeth Ashe — Fri, 28 May 2010 02:57:39 +0000

This a great read! I have a cast iron skillet and never knew how to make more than the basic things w/it. .-= Elizabeth Ashe's last undefined: If you register your site for free at =-.