Help With Cast Iron Pots Please

janb5

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They take some getting used to, but once you get the hang of it you will not want to use anything else. I have mostly le creuset stuff thanks to freecycle and the le creuset warehouse sale and I always use them wherever possible.:T[/quote]

Do you have the site for the Le Creuset warehouse please? Also it hasnt been mentioned but stains can be removed by putting a wash table in it and very hot water and allowing it to steep. The stains will go or failing that it can be put on a gentle heat on the stove/hob for about 10mins.

meanmarie

I have an ordinary black, old fashioned cast iron pan and would not trade it for anything in the world...does need seasoning as OP has said but nothing sticks to it...being careful is essential as too hot and it takes ages to cool...haven't been able to afford yet any of the enamelled pots but they are on my wish list as I want something to put in the oven am fed up with pyrex type things.

Good learning!

Marie

moonpixiewitch

janb5 wrote: »

[

Do you have the site for the Le Creuset warehouse please? Also it hasnt been mentioned but stains can be removed by putting a wash table in it and very hot water and allowing it to steep. The stains will go or failing that it can be put on a gentle heat on the stove/hob for about 10mins.

http://www.lecreuset.co.uk/ContactUs.aspx
The warehouse sale is twice per year and the last one was Nov07 , so the next one should be in May 08 . Just phone or email them for a definate date

Angelina-M

meanmarie wrote: »

I have an ordinary black, old fashioned cast iron pan and would not trade it for anything in the world...does need seasoning as OP has said but nothing sticks to it...being careful is essential as too hot and it takes ages to cool...haven't been able to afford yet any of the enamelled pots but they are on my wish list as I want something to put in the oven am fed up with pyrex type things.

Good learning!

Marie

I would stick with the uncoated ones if I were you meanmarie, they are far better in my opinion. I have a full range of Le creuset, from small pans to large oven dishes but my fave pan of all is an eighty year old Griswold from the states.

I was given it as a present from a friend. It was a wedding present to his grandmother and she used to cook on hot coals with it. (you can see the ash marks on the underneath) Now I have it on an induction hob and it works beautifully. You cant say that about many pans!

I use it as a pan on the hob but also in the oven to roast joints, cook bread etc. Its so versatile and I'm on the look out for some more really old manky cast iron ones to clean up and treasure!

Tigsteroonie

kethry wrote: »

cast iron pans hold any heat that is applied to them very very well. As an example: when i do fried eggs in the pan, i often turn the heat out underneath the pan for the last egg. There's enough residual heat in the iron to cook the last egg. For this reason, temperature adjustments take absolutely ages to come through, so by the time something is sticking, its really too late.

I would second this. It's taken me years to get used to my second-hand Le Creuset (thanks Graham!), and I've learnt that it's better to bring the pan slowly up to temperature rather than go for high-heat and then turn down - it just doesn't cool down quick enough.

competitionscafe

I use Le Creuset pots too (cast iron ones, not non-stick) the only reason i can think of is the heat being too high or not having enough fat (you don't need much but you do need some). Depending what you are cooking, a little alcohol (brandy, vermouth, wine) will deglaze the pan nicely if brown bits start sticking to the bottom. When I am browning meat for a casserole etc this can happen after a few batches especially if the meat is coated in flour, but apart from that mine never stick. Just a case of getting used to them I guess, they really are excellent onece you get the hang of it - just heat them slowly and remeber that they retain the heat so will take time to cool down.

Pitlanepiglet

Can I bounce this old thread back up to ask about best ways to clean a cast iron casserole, it's got enamel on the inside, it's not Le Creuset (not sure what make it is). We managed to pick one up at an auction for £2 but it's fairly badly burnt on inside at the bottom.

I was going to try either washing powder in it or perhaps white vinegar? I know you can buy specific ceramic cleaner but I don't want to go anywhere and I'd rather not spend any money!

Going back to the original topic, we have a number of cast iron casseroles, griddles and frying pans which I love but I really don't get on with the cast iron pans. I'm not sure why I find them different but I stick to our ordinary stainless steel pans most of the time.

wogglemaker

On this topic I LOVE my cast iron griddle,

Just keep it well oiled and don't let my ex hubby anywhere near it. 30ish years ago he took a brillo pad to my moms cast iron fry pan:eek:. He wanted to get a shine on it:mad: Bless.

Saying that I still use my stainless steel saucepans and stockpot for everything else, my Stella frypan is bloomin useless though.