Years ago I aquired a rusty cast iron pan, and asked a friend if it could still be used. He said hell yes, just clean the rust off, coat it with bacon grease, and put it in the oven or on the grill, ( I chose the grill ). Seems he was right, and cooking with cast iron has been a joy , even with modern glass top stoves. While non-stick cookware is all the rage, and cast iron is only minimal more maintaince, Cast iron really stands the test of time!

My Bacon, I like it chewy, some like it crispy !

 

Be sure to preheat it. Corn bread just taste better in cast iron. Bacon crisp.

 

In East TN, we call it "Putting a good scald" on your cornbread, when you get the skillet really hot before pouring the batter into it. Creates that dark, thick, almost crunchy crust along the sides n bottom.

 

I have great caste iron fry pans from my grandmother I think, gotta be an inch thick of seasoning on 'em, cant use them 'cause my stove is a glass top electric, was thinking of using them on the grill, for what I dont know and I cant dig them out on a may be

 

I use them primarily on an open fire

 

I use to use one to cook everything but it kinda had a blood after taste so I stopped using it

 

As some said great for cornbread. I'm scared of messing up my stove top. I don't use it there. I have used one on a grill. Works great. The food has lots of flavor. You do have to keep the skillet coated or cure it. I was told never use dish soap on them.

 

Wipe it out with paper towel.
Preheat it in the oven, add the mix, replace it in oven.
The can be used on electric stoves, same as gas. Just preheat before cooking any thing in it.

 

cast iron was all we used on the river. Shooter has the flat grill and dutch oven he used in the mid 70's on his trips.
They still do fine, even after he managed to store them improperly for a year and they were coated in rust.
Took awhile to clean them off and get them serviceable again, but they do just fine still.

And yeah, corn bread is best on cast iron.

You can use dish soap on cast iron, but you need to make sure you rinse and dry it well and give it a very thin coat of oil. Soap does not destroy the seasoning on cast iron, but it doesn't do it a lot of good. On the other hand, you gotta get the stuff clean, right?

 

Wife bought a set of cast iron fry pans because she heard they are great to cook with, that was three years ago and she has yet to use them. I don’t mind waiting though, she’s not a very good cook.

 

Heavy

 

Cast Iron fry pans make excellent weapons..

 

I like my bacon nice and crispy!

 

Soft...regarding the bacon, cast iron fry pans are obviously hard

 

Bacon is supposed to be crispy. Can’t have bacon anymore...

As for pans, cast iron and uncoated steel are the best. Coated pans you need to buy a new one every few years. Cast iron or steel lasts a few generations.

 

Properly cured cast iron cook wear will give you generations of cooking pleasure, I never use soap and only a minimal amount of water for cleaning, usually use "duff" to clean, add more bacon grease and a bit of salt to open the pours , about twice a year I reseason them over a hot charcoal grill, some of my pans are hand me downs from my dad and are still in use by me today

 

Good opportunity to buy a quality product made in the USA at a decent price.
Used mine all week on the fire and cook stove. Clean up with beach sand.
Bacon? Crispy thick cut side bacon and tender pea meal/ back bacon well done.

 

Oh yeah I forgot to say I like my bacon crispy, not burned, but crispy

 

I have an 8", 10", and a 12" inch cast iron pans. I give them a good thorough cleaning and seasoning about once a month as they get a lot of use. Also have a couple ceramic pans. I like my bacon medium, a little bit fatty. I won't eat crispy bacon.