By: Cindy P.
I’m really enjoying that so many are returning to good “ole” fashioned cast iron. I am 54 and I grew up with my mom using it and her mother before her. My husband, children and I lived in Central...
View ArticleBy: Crunchy4Life
Sprinkle baking soda on it, let it sit over night & take care of it in the morning. Great for stuck on stuff too.
View ArticleBy: Crunchy4Life
I wouldn’t recommend using a nasty chemical to clean the cast iron. I just place mine upside down on the grill for a few hours, check to see if it’s done. Then season, season, season.
View ArticleBy: Rebecca
What about those people (mostly men) who are looking to avoid TOO MUCH iron? My dad is one of them. Some people say to just donate blood regularly but he is unable to donate blood because of a...
View ArticleBy: Rebecca
Oh, I have to say one more thing. My step mom, aged 63, was diagnosed almost a year ago with fronto temporal dementia. She was born and raised in a very small, poor town on the border (she is Mexican,...
View ArticleBy: Frank riley
Here’s a very inexpensive way to invest in high quality cast iron pots and pans. Purchase at flea markets, yard sales, etc… Take them to a metal fab shop and have all the old gook sandblasted off them....
View ArticleBy: Betsy Jabs
My heart goes out to your family as you deal with the deterioration of your step mom’s health. It’s so scary to think that trying to cook at home and keep a family healthy with nutritious food might...
View ArticleBy: Renee
Maybe just focus on enameled cast iron? Not quite the same, but an option. I don’t know statistics or anything, but it seems like it would also depend on what food you are cooking as to how much...
View ArticleBy: Cheryl
I too got rid of all my Teflon coated pans, aluminum pans, & Tupperware because I had breast cancer. When you have a serious health issue you start to really re-evaluate a lot of things. I am SOOOO...
View ArticleBy: Betsy Jabs
I was thinking enameled cast iron would be better also. Renee is right about the TYPES of food cooked on cast iron. Acidic foods with a higher moisture content will absorb more of the iron. A longer...
View ArticleBy: Ma Kettle
Really? I’m MORE likely to walk away (not long, LOL) from CI than yucky ol’ teflon: I can turn down the heat & clap a cover on & with any luck at all, any food stuck on the bottom steams off! I...
View ArticleBy: Ma Kettle
My husband is chinese & we spent our first decade together overseas; my CI wok was my favorite for everything from soups to nuts (literally). I think the variety of cooking methods (braising,...
View ArticleBy: Ma Kettle
But my flat-bottom CI fry pan fits N American-style the stovetop better anyway & is still my favorite.
View ArticleBy: Jayne
I have a flat top stove and the directions said the same thing. But, I use my cast iron pans without any trouble, and my stovetop surface is white. You just have to be careful not to slide the pans on...
View ArticleBy: Jayne
I also read that you can boil some water in the pan when the food is really stuck on. After boiling the water, I let it cool before cleaning. It works quite well, but you need to make sure you oil the...
View ArticleBy: Russell Bell
Just subscribed to DIY Naturals. I’ve been using cast iron for about 30 years now. One 9 inch skillet, a 12 inch skillet and a 14 inch (12 pound) dutch oven. The nice thing is the older they get the...
View ArticleBy: Betsy Jabs
Thanks for joining our online community! Love your idea about deep dish pizzas in cast iron…yum!
View ArticleBy: Denise
I have a set I bought 24 years ago , they are so seasoned that I can wash them with soap & water .. I just have to be sure to dry them well with a hot flame on the stove top and very rarely I’ll...
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