Comments on: Elements: Cast Iron http://blog.ruhlman.com/2008/07/elements-cast-i.html Translating the Chef's Craft for Every Kitchen Fri, 12 Mar 2010 01:24:40 +0000 hourly 1 By: Chris Bates http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37796 Chris Bates Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37796 I have a cast iron skillet with lid that I purchased at an antique store in Nebraska. It looks like it has never been used but there is something rather unusual about it. It has a bright silver coating (almost looks like chrome) over everything except the inside of skillet. It also has dimples all on the outside of both pieces as a kind of decoration. My question is: has anyone else ever cooked in one like this and do I need to treat it any different than other cast iron? The tag says it was made by Chattanooga Iron but I cannot find anything online about that company. I have a cast iron skillet with lid that I purchased at an antique store in Nebraska. It looks like it has never been used but there is something rather unusual about it. It has a bright silver coating (almost looks like chrome) over everything except the inside of skillet. It also has dimples all on the outside of both pieces as a kind of decoration. My question is: has anyone else ever cooked in one like this and do I need to treat it any different than other cast iron? The tag says it was made by Chattanooga Iron but I cannot find anything online about that company.

]]> By: Nan http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37795 Nan Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37795 I have several pieces of cast iron from all sizes of dutch ovens to a griddle. I recently inherited some cast iron from my mother in law that have wood handles. How do I season these without burning the handles? I usually season my new cast iron on the BBQ grill. It keeps the smell out of the house. Please let me know how I should season the pans with the wooden handles. I have several pieces of cast iron from all sizes of dutch ovens to a griddle. I recently inherited some cast iron from my mother in law that have wood handles. How do I season these without burning the handles? I usually season my new cast iron on the BBQ grill. It keeps the smell out of the house. Please let me know how I should season the pans with the wooden handles.

]]> By: kindageeky http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37794 kindageeky Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37794 To the bleach nay-sayers, actually I've consulted with two pediatricians, a chef, and a chemical engineer on this one. Bleach in this proportion is not toxic whatsoever. Maybe you were thinking I said ammonia? As to the amount left on the pan, guessing I'd get more chlorine in my system through osmosis doing a few laps in the pool. This cleaning solution is actually recommended for use with things being touched / put in the mouth by infants and toddlers. To the bleach nay-sayers, actually I’ve consulted with two pediatricians, a chef, and a chemical engineer on this one. Bleach in this proportion is not toxic whatsoever. Maybe you were thinking I said ammonia? As to the amount left on the pan, guessing I’d get more chlorine in my system through osmosis doing a few laps in the pool. This cleaning solution is actually recommended for use with things being touched / put in the mouth by infants and toddlers.

]]> By: milo http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37793 milo Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37793 whopow75, the only things I could find about too much iron from researchers at that university said that people shouldn't get more than 45 mg of iron per day. That's almost three pounds of beef. I didn't find anything saying that people came anywhere close to a risky amount from a normal diet, I wonder if you misread what you found or if you're just a hypochondriac? Or since there doesn't seem to be anything about this doctor's research online, it's likely it hasn't been peer reviewed (maybe not even published?), meaning that other scientists don't support it. Do you have a link to this research? Research done at universities (or done anywhere for that matter) has the possibility of being wrong. It's really foolish to make changes in your lifestyle based on the research of one scientist - it really should be confirmed by other studies before you jump to conclusions. Back on topic, I'm re-seasoning my cast iron skillet and my wok today. The skillet looks OK, but so far it's hard to tell if it really got much coating. The wok was tricky since it's not flat, it got a ring of burned stuff around the pool of oil - I may have to wash it out and try it again. whopow75, the only things I could find about too much iron from researchers at that university said that people shouldn’t get more than 45 mg of iron per day. That’s almost three pounds of beef.

I didn’t find anything saying that people came anywhere close to a risky amount from a normal diet, I wonder if you misread what you found or if you’re just a hypochondriac? Or since there doesn’t seem to be anything about this doctor’s research online, it’s likely it hasn’t been peer reviewed (maybe not even published?), meaning that other scientists don’t support it.

Do you have a link to this research?

Research done at universities (or done anywhere for that matter) has the possibility of being wrong. It’s really foolish to make changes in your lifestyle based on the research of one scientist – it really should be confirmed by other studies before you jump to conclusions.

Back on topic, I’m re-seasoning my cast iron skillet and my wok today. The skillet looks OK, but so far it’s hard to tell if it really got much coating. The wok was tricky since it’s not flat, it got a ring of burned stuff around the pool of oil – I may have to wash it out and try it again.

]]> By: dawn http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37792 dawn Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37792 It's what my family has always used for cooking and what I learned to cook with. These comments have brought back so many memories! My earliest food memories are of sitting in my great grandmother's kitchen. She always had 2 cast iron skillets on the stove either frying up eggs, potatoes and some form of bacon she called "side meat" or else frying chicken for the mid-day meal. Every bit of food that came out of her kitchen was grown or raised by my great grandparents and they always knew what YOUR favorite food was. My peach pie was always cooling on the windowsill when I arrived. It didn't matter what time of year it was since she canned her own peaches. She would be rolling out egg noodles on the kitchen table that she could slice into perfectly even strips with a paring knife. Green beans with salt pork would be boiling on the stove and those noodles were dropped into a pot of chicken broth bubbling away next to it. Boy, I wish I could cook like that! I still always break the first batch of fried eggs every time. It’s what my family has always used for cooking and what I learned to cook with. These comments have brought back so many memories! My earliest food memories are of sitting in my great grandmother’s kitchen. She always had 2 cast iron skillets on the stove either frying up eggs, potatoes and some form of bacon she called “side meat” or else frying chicken for the mid-day meal. Every bit of food that came out of her kitchen was grown or raised by my great grandparents and they always knew what YOUR favorite food was. My peach pie was always cooling on the windowsill when I arrived. It didn’t matter what time of year it was since she canned her own peaches. She would be rolling out egg noodles on the kitchen table that she could slice into perfectly even strips with a paring knife. Green beans with salt pork would be boiling on the stove and those noodles were dropped into a pot of chicken broth bubbling away next to it. Boy, I wish I could cook like that! I still always break the first batch of fried eggs every time.

]]> By: kanani http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37791 kanani Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37791 Ever drop one of those on your foot? I have. My mother used cast iron. I can't imagine using anything else for fried chicken, or pork chops, even stir fy. When she died, the pans were still there --perfectly seasoned. Not sure, but I think a sibling snitched them. I've been loathe to buy cast iron because I move every 8 years. (This is the same excuse I use in argument against buying "real" furniture). Someday (maybe) I'll settle down somewhere, but not now. I just found out I'm moving to Seattle. Ever drop one of those on your foot? I have. My mother used cast iron. I can’t imagine using anything else for fried chicken, or pork chops, even stir fy. When she died, the pans were still there –perfectly seasoned. Not sure, but I think a sibling snitched them.
I’ve been loathe to buy cast iron because I move every 8 years. (This is the same excuse I use in argument against buying “real” furniture). Someday (maybe) I’ll settle down somewhere, but not now. I just found out I’m moving to Seattle.

]]> By: racheld http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37790 racheld Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37790 I think the reason Southerners fry so many things has most to do with all those black skillets, and the sure hands which wield them to such delicious effect---we all have several of the crusty-bottomed beauties, it seems, and they have a history of their own. They're handed down from generation to generation with the reverence accorded Great-Grandmother's parure, coveted and claimed and used with the accord they're due. When you're newly married and starting your own home, a gift of a cast-iron skillet is a lovely thing, indeed. But being made a present of a pre-blackened one, long-used by a generation or several of your family---that's akin to a knighthood, a great inheritance, a special gift like no other, better than Great-Great-Grandpa's gold watch-that-he-wore-to-Antietam or Aunt Lucille's recipe box (well maybe sorta equal to that one). And when your forebears made their livings on the LAND, with trips to the far-off stores bringing home only the coffee and sugar, with perhaps a twist of precious tea on occasion, the homestuff was what you cooked---from your garden, from the hog lot, from the chicken-yard, from the woods which totally surrounded your homeplace. And when that whole family WORKED the land, from dawn til dusk, coming home dusty and plumb tard out, braising or baking any kind of meat (if you had it) took too much time before the needed sleep. Frying was the quickest way to cook a lot of things, and saved on fuel, besides. When the only staples left in your larder were lard and flour, you could still make those two old stand-bys---biscuits and gravy; it was just a bonus to be able to fry whatever you could catch, shoot or gather, in order to feed your family. That’s passed down, like history. Or a ready-blackened skillet. I think the reason Southerners fry so many things has most to do with all those black skillets, and the sure hands which wield them to such delicious effect—we all have several of the crusty-bottomed beauties, it seems, and they have a history of their own.

They’re handed down from generation to generation with the reverence accorded Great-Grandmother’s parure, coveted and claimed and used with the accord they’re due.

When you’re newly married and starting your own home, a gift of a cast-iron skillet is a lovely thing, indeed. But being made a present of a pre-blackened one, long-used by a generation or several of your family—that’s akin to a knighthood, a great inheritance, a special gift like no other, better than Great-Great-Grandpa’s gold watch-that-he-wore-to-Antietam or Aunt Lucille’s recipe box (well maybe sorta equal to that one).

And when your forebears made their livings on the LAND, with trips to the far-off stores bringing home only the coffee and sugar, with perhaps a twist of precious tea on occasion, the homestuff was what you cooked—from your garden, from the hog lot, from the chicken-yard, from the woods which totally surrounded your homeplace. And when that whole family WORKED the land, from dawn til dusk, coming home dusty and plumb tard out, braising or baking any kind of meat (if you had it) took too much time before the needed sleep. Frying was the quickest way to cook a lot of things, and saved on fuel, besides.

When the only staples left in your larder were lard and flour, you could still make those two old stand-bys—biscuits and gravy; it was just a bonus to be able to fry whatever you could catch, shoot or gather, in order to feed your family.

That’s passed down, like history. Or a ready-blackened skillet.

]]> By: foodgeek http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37789 foodgeek Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37789 LOVE LOVE LOVE cast iron. I've got a range of pieces from yard sale Griswolds (not so cheap anymore!) to muffin tins still smoked black and crusty from my great grandmothers wood stove with a set of contemporary 5" square Lodge pans thrown in to boot. I've even been known to put one on my grill (it too has cast iron grates, of course) close the lid and make smoky roasted pizzas, veggies or anything else that will fit. I was always taught the "salt and oil" method of cleaning. Rinse after with water and put on the stove to dry. I have one special 8" pan that has had nothing but cornbread (yep i'm Southern) in since the 1930's. It was a promo give away by a stove company! Never washed it, never will. It's as smooth as glass and non-stick like you wouldn't believe. It's on its third generation of cooks in my family and headed for the fourth. Well cared for iron has become a family heirloom. Not only do the pans outlast us, but so do their stories and the memories of meals made and shared together. LOVE LOVE LOVE cast iron. I’ve got a range of pieces from yard sale Griswolds (not so cheap anymore!) to muffin tins still smoked black and crusty from my great grandmothers wood stove with a set of contemporary 5″ square Lodge pans thrown in to boot. I’ve even been known to put one on my grill (it too has cast iron grates, of course) close the lid and make smoky roasted pizzas, veggies or anything else that will fit.
I was always taught the “salt and oil” method of cleaning. Rinse after with water and put on the stove to dry.
I have one special 8″ pan that has had nothing but cornbread (yep i’m Southern) in since the 1930’s. It was a promo give away by a stove company! Never washed it, never will. It’s as smooth as glass and non-stick like you wouldn’t believe. It’s on its third generation of cooks in my family and headed for the fourth. Well cared for iron has become a family heirloom. Not only do the pans outlast us, but so do their stories and the memories of meals made and shared together.

]]> By: whopow75 http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37788 whopow75 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37788 Way too much iron? Milo, a doctor at the University of Florida (Gainesville) has been researching the connection between excess iron in the western diet and its toxic results. There is lots of iron in red meat, some shellfish, chicken, etc. Women lose iron in the blood every month through menstruation, and women's incidence of heart attacks is well below men's until after menopause. There are numerous factors for this, but I think excess iron is one culprit - the male body has no normal way to get rid of it. We need a little iron in our diet but FDA standards are out of date as to how much we should get. I give blood now several times a year to reduce stored iron. Iron - and its excess, has yet to be studied over long periods of time to see this connection, but the Florida doctor's papers on the topic were strong enough to convince me. I think you will start to see more notice of this in the year ahead. Way too much iron? Milo, a doctor at the University of Florida (Gainesville) has been researching the connection between excess iron in the western diet and its toxic results. There is lots of iron in red meat, some shellfish, chicken, etc. Women lose iron in the blood every month through menstruation, and women’s incidence of heart attacks is well below men’s until after menopause. There are numerous factors for this, but I think excess iron is one culprit – the male body has no normal way to get rid of it.
We need a little iron in our diet but FDA standards are out of date as to how much we should get. I give blood now several times a year to reduce stored iron. Iron – and its excess, has yet to be studied over long periods of time to see this connection, but the Florida doctor’s papers on the topic were strong enough to convince me. I think you will start to see more notice of this in the year ahead.

]]> By: kitchenbeard http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37787 kitchenbeard Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37787 A few years ago I bought a preseasoned cast iron grill in NY. At the time I was catering for myself. For one client I had promised grilled chicken and had the grill pan on my home stove going full blast for about 3 hours. Near the end I noticed that some of the meat had grey matter on it and it eventually occurred to me that I had burned off the pre-seasoning on the grill. I had to throw out a good quarter of my finished product and restart with a different pan. As a result, I'm a little leery of the stuff now even tho I don't cook professionally anymore. The grill in question is currently awaiting a blast in the self cleaniung cycle to be re-seasoned. A few years ago I bought a preseasoned cast iron grill in NY. At the time I was catering for myself. For one client I had promised grilled chicken and had the grill pan on my home stove going full blast for about 3 hours. Near the end I noticed that some of the meat had grey matter on it and it eventually occurred to me that I had burned off the pre-seasoning on the grill. I had to throw out a good quarter of my finished product and restart with a different pan. As a result, I’m a little leery of the stuff now even tho I don’t cook professionally anymore. The grill in question is currently awaiting a blast in the self cleaniung cycle to be re-seasoned.

]]> By: Messy http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37786 Messy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37786 I finally got a chance to debut the new Lodge pan this weekend. There were squash blossoms at the farmers market, so I grabbed a bunch ($6.00 for a dozen blossoms?! Yeesh.) I stuffed them with a little goat cheese, dip them in tempura batter, fried them in about 3/4 inch of canola oil until they were nice and crunchy and dusted them with a little smoked paprika before I served them. They were gone so fast I almost didn't get any. The pan, of course, performed perfectly. I finally got a chance to debut the new Lodge pan this weekend. There were squash blossoms at the farmers market, so I grabbed a bunch ($6.00 for a dozen blossoms?! Yeesh.)

I stuffed them with a little goat cheese, dip them in tempura batter, fried them in about 3/4 inch of canola oil until they were nice and crunchy and dusted them with a little smoked paprika before I served them.

They were gone so fast I almost didn’t get any. The pan, of course, performed perfectly.

]]> By: milo http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37784 milo Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37784 "I can't believe nobody has mentioned the granddaddy of all cast iron pans- Griswald pans." Take a look, it has been mentioned many times on this post...did you miss it because you didn't search the page for the correct spelling "griswOld"? “I can’t believe nobody has mentioned the granddaddy of all cast iron pans- Griswald pans.”

Take a look, it has been mentioned many times on this post…did you miss it because you didn’t search the page for the correct spelling “griswOld”?

]]> By: luis http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37785 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37785 My Joyce Chen 12 in cast iron wok weighs approximatelly six lbs...(Same with my "classic collection" glazed cast iron wok. The Lodge cast iron wok I believe weighs 22 lbs. This is the problem with the lodge process. I think their utensils are really heavy. I don't know if that is process related or intentional. I also have a 12 in grilling pan with the ridges that I use to broil/grill stuff. Very unwieldly heavy pan but it works to get the grill marks on veggies under the broiler. But I typically reach for the ligther steel versions of these... Anyway I found Hawain plantains at the Publix today. Big huge fat ones. Around here they are used to make those sweet big fried plaintain "Tostones". It should be fun trying that tomorrow in the cast iron wok. I never knew why my tostones would never resemble the ones in restaurants until now. My Joyce Chen 12 in cast iron wok weighs approximatelly six lbs…(Same with my “classic collection” glazed cast iron wok. The Lodge cast iron wok I believe weighs 22 lbs. This is the problem with the lodge process. I think their utensils are really heavy. I don’t know if that is process related or intentional. I also have a 12 in grilling pan with the ridges that I use to broil/grill stuff. Very unwieldly heavy pan but it works to get the grill marks on veggies under the broiler. But I typically reach for the ligther steel versions of these…
Anyway I found Hawain plantains at the Publix today. Big huge fat ones. Around here they are used to make those sweet big fried plaintain “Tostones”. It should be fun trying that tomorrow in the cast iron wok. I never knew why my tostones would never resemble the ones in restaurants until now.

]]> By: Paul http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37783 Paul Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37783 I can't believe nobody has mentioned the granddaddy of all cast iron pans- Griswald pans. They are not made anymore so you can only get them in a resale situation (yard sale, antique store, etc.) I have 4 of them and use them frequently. In the restaurant setting I use them for seared tuna or sea scallops - really nice crust!! I can’t believe nobody has mentioned the granddaddy of all cast iron pans- Griswald pans. They are not made anymore so you can only get them in a resale situation (yard sale, antique store, etc.) I have 4 of them and use them frequently. In the restaurant setting I use them for seared tuna or sea scallops – really nice crust!!

]]> By: B http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37780 B Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37780 I've had a lodge 9" skillet for a couple of years and it's a miracle. The ability to go from cooktop to stove is like having a girlfriend who will -- well, nevermind that. Mine gets used whenever I make chili, for browning the meat and onion. Last Christmas I roasted a duck in it, and it makes great burgers when I don't want to fire up the grill. The versatility is amazing. I’ve had a lodge 9″ skillet for a couple of years and it’s a miracle. The ability to go from cooktop to stove is like having a girlfriend who will — well, nevermind that.

Mine gets used whenever I make chili, for browning the meat and onion. Last Christmas I roasted a duck in it, and it makes great burgers when I don’t want to fire up the grill. The versatility is amazing.

]]> By: mary lynn http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37781 mary lynn Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37781 I found 2 skillets at Salvation Army last week and bought them. They were petty "gunky" and so I thought I would put them in the oven to clean them up. The cycle had been on about 30 minutes when I heard this popping noise from the oven. I looked over and there were FLAMES inside the oven!!! I thought I was going to have to call the fire dept but luckily they went out over a few seconds. You should have seen all the ash inside the oven after it was over and it wasn't from the oven itself!!! Now on to re-seasoning them. Loved this post. I found 2 skillets at Salvation Army last week and bought them. They were petty “gunky” and so I thought I would put them in the oven to clean them up. The cycle had been on about 30 minutes when I heard this popping noise from the oven. I looked over and there were FLAMES inside the oven!!! I thought I was going to have to call the fire dept but luckily they went out over a few seconds. You should have seen all the ash inside the oven after it was over and it wasn’t from the oven itself!!! Now on to re-seasoning them. Loved this post.

]]> By: bridge http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37782 bridge Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37782 One has already stated that in So. Pittsburg, Tn you can guy cast iron Lodge products on the cheap. What they mean to tell you is that the Lodge factory is acutally there - and rumor has it, the only american made cast-iron left - and as a storefront they sell all their product, but ALSO have their blemish sales - so hence an outlet. All pans are $7.95, dutch oven's for $16.95 - it's a dream come true. What's more is that So. Pittsburg is about 20 minutes SW of Chattanooga and hey! here's a link to the google map, it's worth the trip if anyone who likes to cook is remotely close to the 'Noog: <iframe width="425" height="350" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Fifth+and+Cedar+Avenue+South+Pittsburg,+TN+37380&sll=37.0625,-95.677068&sspn=57.772232,102.832031&ie=UTF8&ll=35.01868,-85.702457&spn=0.007399,0.012553&z=14&iwloc=addr&output=embed&s=AARTsJqBY85KGZFsS_JQSQper3MwTj-XJw"></iframe><br /><small><a href="http://maps.google.com/maps?f=q&hl=en&geocode=&q=Fifth+and+Cedar+Avenue+South+Pittsburg,+TN+37380&sll=37.0625,-95.677068&sspn=57.772232,102.832031&ie=UTF8&ll=35.01868,-85.702457&spn=0.007399,0.012553&z=14&iwloc=addr&source=embed" style="color:#0000FF;text-align:left" rel="nofollow">View Larger Map</a></small> One has already stated that in So. Pittsburg, Tn you can guy cast iron Lodge products on the cheap. What they mean to tell you is that the Lodge factory is acutally there – and rumor has it, the only american made cast-iron left – and as a storefront they sell all their product, but ALSO have their blemish sales – so hence an outlet. All pans are $7.95, dutch oven’s for $16.95 – it’s a dream come true. What’s more is that So. Pittsburg is about 20 minutes SW of Chattanooga and hey! here’s a link to the google map, it’s worth the trip if anyone who likes to cook is remotely close to the ‘Noog:
View Larger Map

]]> By: luis http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37779 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37779 This morning I deepfried eggrolls in the cast iron wok. Beautifull. It went fast and was neat. As nice or even nicer than using my old Presto deepfryer. Advantages, I'd say the wok uses less oil to deepfry than the deep frier. Also in this case the wok heats up to unlimited temp vs the deepfryer I have. Got to keep an eye on temp when deepfrying at least until I get more used to using the wok for deepfrying. Also the wok is much wider than the Presto deepfryer so I don't crowd the wok and can easily do more pcs at the same time. Another blog..another bunch of new things learned. This morning I deepfried eggrolls in the cast iron wok. Beautifull. It went fast and was neat. As nice or even nicer than using my old Presto deepfryer. Advantages, I’d say the wok uses less oil to deepfry than the deep frier.
Also in this case the wok heats up to unlimited temp vs the deepfryer I have. Got to keep an eye on temp when deepfrying at least until I get more used to using the wok for deepfrying. Also the wok is much wider than the Presto deepfryer so I don’t crowd the wok and can easily do more pcs at the same time. Another blog..another bunch of new things learned.

]]> By: cybercita http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37775 cybercita Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37775 ok, that does it. you've all convinced me. i'm going go to buy myself a cheap lodge cast iron pan and retire the expensive le creuset frying pan that won't hand over my fried eggs without a fight. ok, that does it. you’ve all convinced me. i’m going go to buy myself a cheap lodge cast iron pan and retire the expensive le creuset frying pan that won’t hand over my fried eggs without a fight.

]]> By: milo http://blog.ruhlman.com/2008/07/elements-cast-i.html/comment-page-1#comment-37776 milo Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/07/elements-cast-i.html#comment-37776 "most folks get WAAAAY too much iron in their diet and it can lead to toxic results and heart attacks" Where did you get that idea? If that was really a problem, why don't we hear about it? And where is all that excess iron supposedly coming from? Most foods don't have much iron. “most folks get WAAAAY too much iron in their diet and it can lead to toxic results and heart attacks”

Where did you get that idea? If that was really a problem, why don’t we hear about it?

And where is all that excess iron supposedly coming from? Most foods don’t have much iron.

]]>