Cast Iron Cookware Questions

[Dinny Bossa Nova]

I read somewhere on the internet (so it has to be true) that if you are going to use tomatoes in the pot of gruel you're whompin' up, you should avoid black cast iron dutch ovens and skillets. They suggest enameled cast iron.

Is this blasphemy or some other kind of hooey?

And if I am using enameled cast iron, am I using cast iron?

I have been shopping cast iron cookware, focusing on large dutch ovens. I have a few black skillets that I love that I use for frying.

I just want an ~8-12 quart cast iron dutch oven, and need advice on the enameled/tomato thing.

Thanks in advance, sorry if repost.

Dinny

[Fire Me Boy!]

Originally Posted by Fire Me Boy!

Cast iron is better for everything.

I think this would be a great slogan for a series of commercials... basing things with cast iron off things you wouldn't normally see. Like using a cast iron pan in a baseball game. Or the example above, the caveman using a cast iron pan to club his woman. Or as a flyswatter.

You'd end every one with "Cast iron... it's better for everything."

[cdcox]

Originally Posted by Fire Me Boy!

Let me know how that turns out. I still haven't tried it, but that may be a Sunday chore. I love me some gumbo.

This works for roux.

I used 1 cup flour and 1 cup canola in a cast iron skillet in a 350 oven. Stirred every 20 minutes for about 1 hour 40 min. I think I quit before it got to the brick stage. The flour kept settling out leaving a layer of oil on top. But I'd stir it back in and put it back in the oven. Threw my uncooked trinity in the roux at the end to sop up the extra oil.

This might be interesting to try again with a little less oil.

Gumbo is about an hour away.

[RJ]

Originally Posted by cdcox

This works for roux.

I used 1 cup flour and 1 cup canola in a cast iron skillet in a 350 oven. Stirred every 20 minutes for about 1 hour 40 min. I think I quit before it got to the brick stage. The flour kept settling out leaving a layer of oil on top. But I'd stir it back in and put it back in the oven. Threw my uncooked trinity in the roux at the end to sop up the extra oil.

This might be interesting to try again with a little less oil.

Gumbo is about an hour away.

How was it?

And what'd you put in it?

[cdcox]

Originally Posted by RJ

How was it?

And what'd you put in it?

It was awesome. I ate three bowls. And it will taste even better tomorrow.

Made chicken stock from scratch. I pulled the chickens out part way through and cut the breasts, legs, and thighs up and threw the bones back in.

To the roux I added chopped onions, green pepper, celery, okra, parsley, and garlic. Stirred that around and put it back in the oven to sweat.

After 30 or 40 minutes, I added stock to the roux/veggies. Then about 2 cups of the chicken, some andoullie and a pound of shrimp at the end. I also boiled the shells from the shrimp and dumped that broth into the mix.

Seasoned with Old Bay, a little cumin, Worcestershire, Tabasco (was out of Frank's), and ground pepper.

Served over white rice.

I also made rhubarb pie, which I had not had in years.

[Fire Me Boy!]

Originally Posted by cdcox

This works for roux.

I used 1 cup flour and 1 cup canola in a cast iron skillet in a 350 oven. Stirred every 20 minutes for about 1 hour 40 min. I think I quit before it got to the brick stage. The flour kept settling out leaving a layer of oil on top. But I'd stir it back in and put it back in the oven. Threw my uncooked trinity in the roux at the end to sop up the extra oil.

This might be interesting to try again with a little less oil.

Gumbo is about an hour away.

Thanks for the report. I think this is on my list of things to do tomorrow.

[Buehler445]

Originally Posted by cdcox

It was awesome. I ate three bowls. And it will taste even better tomorrow.

Made chicken stock from scratch. I pulled the chickens out part way through and cut the breasts, legs, and thighs up and threw the bones back in.

To the roux I added chopped onions, green pepper, celery, okra, parsley, and garlic. Stirred that around and put it back in the oven to sweat.

After 30 or 40 minutes, I added stock to the roux/veggies. Then about 2 cups of the chicken, some andoullie and a pound of shrimp at the end. I also boiled the shells from the shrimp and dumped that broth into the mix.

Seasoned with Old Bay, a little cumin, Worcestershire, Tabasco (was out of Frank's), and ground pepper.

Served over white rice.

I also made rhubarb pie, which I had not had in years.

**** dude. YOU ARE THE MAN.

We're not worthy!