Ask MetaFilter questions tagged with cookware and castiron

Staub cookware question

tula — Thu, 03 Jan 2008 18:28:23 -0800

Are these pinholes in the enamel surface of my new Staub cookware normal or flaws? So I just bought my first piece of expensive enameled cast iron cookware (Staub Pumpkin, from Ebay) and being inexperienced with the stuff I don't know if I should consider these pinholes problematic or not. I'm not asking for your opinion on the aesthetics of the holes; I'm asking if, with use in high temperatures and washed in water, pinholes of this size (and they seem pretty deep, too) will cause the enamel to chip or crack. Can moisture reach the iron and cause problems? I've purchased a few things on Ebay and never had quality problems before, and I'm not a terribly fussy person, but this wasn't cheap, so I'm less inclined to just let it go.

Didn't properly season my new cast iron cookware. Now what?

stuart_s — Thu, 19 Jul 2007 08:22:44 -0800

I bought a cast iron skillet. Rubbed it with oil. 300 F oven for 1 hour. I neglected to clean it in soapy water prior. What has been indelibly burned into my skillet? Should I go to the emergency room now or should I save time and just start start organizing my affairs? If it makes a difference:
1)purchased cheap from a closeout store
2)no discernible grim, dirt or residue

Help me choose cast-iron cookware.

gauchodaspampas — Mon, 26 Mar 2007 13:07:54 -0800

What do I need to consider when choosing cast-iron cookware (a skillet or a griddle)? Do brands, price, pre-seasoned v. not, or anything else make a difference? I'm thinking about starting up a collection of cast-iron cookware. I'm interested in cast-iron because it seems to be reasonably cheap most of the time, and is reputed to last roughly forever. So what do I need to know when choosing my cookware? For now I just want to buy one piece, probably a griddle or a skillet for some basic stovetop cooking, like sandwiches, pancakes, eggs, maybe some sauteeing if I get a skillet. Here are some specific things I'm wondering:

I've read you should leave watery or acidic foods sitting in cast iron. Does that mean I should avoid even cooking things like tomatoes in it, or simply that once they're done cooking, they should be removed? If the former is the case, I will likely go with just a griddle.

What are the advantages/disadvantages (mainly disadvantages) of pre-seasoned cast-iron. Obviously it means I wouldn't have to spend much or any effort seasoning it before use. But will it last as long? Do you think it's worth any extra cost? Cast-iron seems to be cheap all around, even for pre-seasoned, so if there are few or no disadvantages, the extra cost likely wouldn't bother me.

Will any particular brands or stores have much better or worse quality stuff? For instance, will a piece from a cookware store actually be better than one from target? Will lodge or another established brand be better than a less established brand? Will a higher price actually correspond to higher quality?

Some cast-iron is coated with wax or similar to prevent rusting before it's seasoned. Are there disadvantages to this other than having to scrub the coating off before seasoning?

Are there cheap, long-lasting alternatives to cast iron I should know about?

What else do I need to know before making my purchase?

Stripping a cast iron skillet.

nathan_teske — Thu, 21 Dec 2006 11:26:30 -0800

I picked-up an old, cast-iron skillet which has seen better days and needs to be stripped and re-seasoned. Problem: I can't get it stripped down sufficiently. The surface has a mottled, raised texture of old oil which I can't get stripped down. Scrubbing with a nylon scouring pad and hot soapy water doesn't do much. Using baking soda as an abrasive worked a little better, but it's still not enough. I'm hesitant to use steel wool for fears of scratching the iron too deeply.

Any ideas? Anymore I'm beginning to wonder if a nice coat of gasoline followed by a match might work ("It's cast iron, it doesn't care")

How to keep a cast-iron pan clean

starvingartist — Tue, 20 Jan 2004 07:16:53 -0800

How do I keep a cast-iron pan clean? [more inside] First of all, the pan is already seasoned. I know how to do that. But I've started eating bacon in the morning, and the cast-iron seems to do the best job (I can't stand microwaved bacon, and the non-stick isn't big enough). I read somewhere that you shouldn't wash the pan, just coat the inside with salt right after cooking and then wipe it out a bit later. But the bacon leaves spots of cooked fat that don't come off with just a salt wipe. Can I wash it with mild dish detergent?