Cast iron cookware...
- Thread starter Gig 'Em Ags
- Start date
I have never tried any of his recipes either. I am not a big fan of all that hotness. I go for taste not kick. I am a gourmet cook myself but mostly Italian, Japanese , French and German. Not to say I haven't eaten other types but prefer these. And for the Italian it is mostly done with the white sauces because most of the ones done in red are too Americanized for me.
LOL! I just saw this Debi. You do NOT want to adopt me. I am high maintenance. hahahaha. Listen, I am happy to share recipes for anything I have at any time. Or I can ship with dry ice. hahahaa. Mostly I learned to cook from my mother and grandmother. I have some recipes that have been handed down thru three generations. I often denied it, but I find cooking to be really relaxing, creative and fun. I have this habit of reading cook books. Shhhhhh don't tell anybody.
You guys weren't really bothering me until this post . . . . I can walk right past cornbread, beans, fried chicken, any sort of southern fare (well, except fried green tomatoes or fried okra) and not even blink. I can cook it for everyone else and not touch it . . . but that rib eye in wine sauce . . . . . .
You all have no idea how friggin' hungry you're making me! I have a small cast iron skillet that I got from my grandmother's things and another one that I got from my parents "doubled up" supply. Can you reseason cast iron? I know one of them has been washed in dish soap quite often. I'm always just a bit leery of not washing, but I guess hot enough water will do the trick as well.
Re oiling...just canola oil? *is a cast iron care newbie*
After I win the lottery tomorrow night I am buying a bunch of plane tickets and coming to visit each and every one of you gourmet cooks. Or you could just be nice and write down your favorite recipies and send them to me for my birthday *coughhintcough*
Re oiling...just canola oil? *is a cast iron care newbie*
After I win the lottery tomorrow night I am buying a bunch of plane tickets and coming to visit each and every one of you gourmet cooks. Or you could just be nice and write down your favorite recipies and send them to me for my birthday *coughhintcough*
Oh Tosca pink sauces yum O. I use the burgendy's or Chiantis to make them unless I feel like a good Merlot ot better yet a Cabernet. Cooking without wine in Italian or French is just wrong. That is why I never really was a big fan of the " Red " sauces. And when I use my Rosemary or garlic or Shallots believe me they came from my garden as do my peppers, Basil and just about all the rest. Fresh makes a 100 % difference.
Yes you can. First thing is you need to throw it into a camp fire and get it cleaned real well. Just let it go and then I wipe mine out with sand. Then I fill it with cooking oil when I get home and throw it in the oven and bake it on low heat. Several hours. Dump the oil and wipe with paper towel. I have yet to ever have anything stick in it. If it does though just take your spatula and scrape it under hot water and re-oil it with a teasp. olive oil and wipe it good to go again.
Right now I have onion , green pepper, zucchini , grape tomatoes and mushrooms marinating in an garlic oil and " stuff " mixture . Have a small steak I'll put in strips and toss all in my iron skillet .... steak should be in sauce too , but it's still frozen ...... guess I'll eat late again !! Oh well , more time here and another glass of my whine .