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Re: Cooking and cleaning cast iron

PostPosted: Wed Nov 23, 2011 12:03 am
by Jac
Oh it is! I usually try to keep two packages of chorizo in the house for when I want to make that. Add some refried black beans and a sprinkling of shredded Monterey jack/Colby cheese and you have the makings of Tex-Mex heaven. Top with sour cream and serve black beans cooked with beef stock and rice cooked with chicken stock and, well, you'll never order another burrito in a fast food joint again. :bow:

A site I've visited while researching cast iron cooking mentioned cleaning with soap and water. I tried it, but I went back to just using hot water to remove food particles and then rubbing down with oil and salt because the soap and water method wasn't taking off the old carbon. I get much better results with the oil and water; the only thing that sticks regularly are eggs. If I could keep those from sticking, I'd be golden.


Re: Cooking and cleaning cast iron

PostPosted: Sat Dec 17, 2011 8:10 pm
by jromate
I keep separate skillets for bread(includes biscuits and cornbread), then meat has its own iron..