Do I have to use a cast iron skillet?
#35773 - 01/07/04 06:52 PM
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In one of Heather's recipes, it says to use a cast iron skillet. I don't have one. Can I use a regular skillet? This is for the Carmelized Vanilla Pear Pancake.
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Natalie
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Well, you need a skillet that you can put in the oven - most skillets don't have heat-proof handles. And, a cast iron skillet will be non-stick but still give you a golden crunchy top (or bottom, since this is an upside-down pancake). If you have an oven-proof skillet of any kind, go ahead and try the recipe. Odds are it will come out just dandy! 
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Thanks Heather. I think I should probably just go out and get a cast iron skillet. I'm only 22 years old and chances are I'll probably need it quite a few times throughout my life. By the way, I made your Buttermilk Pancakes and the Mushroom, Crab, and Dill Omelette for me and my husband this morning. They were GREAT!! My husband says THANKS!! 
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Natalie
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Natalie, don't buy a new one. Try to find one at a garage sale in your neighborhood. New cast iron cookware has to be "seasoned" and it takes a long time to create a "patina" -- check out other posts on this just the other day. (And if you're lucky enough to find a cast iron dutch oven, GOFERIT!)
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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As Bevrs said, try to buy a used one. The new ones are not the same quality as the older ones. Also, make sure it was made in the USA, Wagner and Griswold are great quality brands. Try your local thrift shops also, they're usually a haven for great collectibles, or hit an antique mall. I have about 5 different sizes, the small ones are also handy for cooking for 2 people.
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Lodge and Benjamin and Medwin are two good brands of cast iron cookware. They both make both seasoned and unseasoned cast iron cookware. Wagner is supposed to be good too, but I can't find any info online.
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Thanks Tess for the info on Benjamin and Medwin. I figured there were other brands out there but didn't know the brands.
Sure beat scrounging around old yard sales and flea markets....yuk....
Kandee
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New v. Seasoned
#36635 - 01/11/04 11:11 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Nuh uh. Just wait 'till you spend YEARS trying to season those pretty new pans of yours, Dahling!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Don't have to season them Dah....ling. I've used my Hodge skillet over and over............no problems what so ever. You'd think it had been around a 100 years!!!!
Now as to this blasted Dutch Oven I have sitting in the garage, I swear, I'm going to get it out and weigh it! I'll bet it's around 25 lbs. (empty). No wonder it stays there......maybe my great grand kids will want it someday. I DID season it in the oven, but never broke it in for cooking. When I see a hungry Roy and Dale ride up on Trigger and Buttermilk (I live in the town they did before passing on) I may change my mind.
Happy Trails,
Kandee
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