I drool equally over All-Clad and beautiful huge pieces of cast iron. I got a cast iron dutch oven for my wedding and I use it nearly every week. I love it.
Chili is generally not too acidic and won't do that much damage, agreed.
I lost my cast iron in the divorce and have been mourning it since. I only have two small pans.
2009-08-30 12:31 am (UTC)
Re: Estate sales.
I get a lot of great kitchen stuff from St. Vincents and garage sales. Some people have no idea what they have...
2009-08-30 12:34 am (UTC)
Re: Estate sales.
That's a great idea. Now just to find some free weekends...
And then we can go down to Kidron and buy a pig!
Ahh, I use a crock pot for chili. Or at least I will once I manage to replace the broken lid.
I have big steel stock pots for such things. With a gas stove it's easy to adjust the heat to very very low.
I fry tomatoes in my cast iron pan all the time. I've read that's a good way to get a little bit of extra iron in your diet.
I don't feel it does (taste like metal). Especially if you are just frying, and not simmering for days. That, and keep it well seasoned. Even the simmering seems to be ok.
I don't get that effect either. I'm kind of mystified by the idea that there's a problem.
It is quite tasty. And I am serving it with roasted asparagus tonight around 7. For "afternoon tea," we are having slices of the raw milk cheese from Amish country, and just now I realize that if I'd had any smarts I would have picked up a couple apples to go with it and the crackers. Ah, well.
sounds good. although, my sister puts ketchup in hers prior to adding the sour cream, and believe or not it will enhance the flavor.
I have seen this suggestion, but I think the port wine substitutes for the ketchup. Some day when I'm feeling adventurous I will try that. Today is a comfort food sort of day.
I do understand comfort food. Last night's dinner was a big pot of goulash (using my dear mother's recipe) as both my sister and I had bad weeks and we could really use the comfort.
And that makes me almost wish I ate meat. ;D Darn this picky palate of mine! Things like stroganoff can't be done with tofu, no matter what most die hard veggies say. *siiiiiiggggghhhhh* I do miss porcupines too (huge meatballs made with rice, my mom used to make it when I was a kid).
I am saving things like one of those amazing stand mixers and real cookware for when I move into a real house. Once I have enough space and a permanent enough situation that I won't be moving every 2 or 3 years, then I figure I can allow myself the luxury of real cooking implements. In the mean time, I'll make do with my sad, cheap Walmart pots.
The trick is to pick up these things one at a time - Christmas prezzie requests, garage sale finds, etc. You can't do it all at once, but you can do it a bit at a time.
Doggone it, now I'm hungry for grilled portabello!
Yeah, see, the thing is, the reason I can't eat meat is identical to the reason I can't eat mushrooms. The texture of both makes me sick to my stomach (also the smell of them cooking, but the texture is really the deal breaker). Which is why I can't eat a lot of "restaurant" vegetarian food that isn't pasta, because using mushroom as a meat substitute is way cheaper and easier than tofu.
... I eat a lot of beans and rice when I can't afford vegetables. *Sigh*
I love to cook with cast iron, too, but it seems that it's dangerous for men to have too much iron and the iron does leach from the pan into the food. Nevertheless, I can't stand making pancakes with anything else.
I cooked with it for years and it never had an adverse effect on John. I don't that that all that much leaches if you aren't cooking with a lot of acidic foods.
I was just persuaded by the research on iron levels for men and post-menopasual women
--not things that will show up immediately, but could affect long term health. But you can counteract it by donating blood, always a good thing to do!
Back to leechs and bleedings, but yeah, something to it.
I will keep this in mind. Thanks!
Interesting how if you leave the ehow article and go to the sites that are used as references, they aren't nearly as alarmist, are clearer about how it is a genetic thing, and say that the leaching CAN be good.
Well for everything that someone says will cure you, someone else will say it will kill you.
And looking at the article more carefully, it seems like unseasoned cast iron is the culprit. So layers of seasoning seems to be the trick.
And as someone said, only certain people. But still might want to investigate further.
It's a genetic thing, though, hemochromatosis -- where your body stores too much. I wouldn't think that cooking in cast iron would be a problem. (Especially pancakes. Hardly in there at all/not acidic which is where people say it leaches the most.)
I hope that's right. My husband thinks it's all men, but can't find that research online.
I got my cast iron specifically for using over campfires. (I do wish I knew where my cooking tripod got to in my last move.) But of course, I had to use it a bit at home to get used to it, and to build up the coating ... and once I started using it at all I pretty much haven't used any skillets other than my cast iron one since. I use one Teflon pot and one enameled one, but when it comes to skillets, the non-cast-iron ones have all sat idle for several years. (I use the dutch oven somewhat less often, and the cauldron barely at all because it takes so darned long to heat up, but the skillet even gets used in place of baking dishes sometimes (great for cornbread) in addition to being my main skillet.) At this point my main reason for having any other type of skillet is in case a guest wants to cook meat (which I'd really rather not happen in my cast iron).
if when I screw up the coating on the cast iron, I just strip it down and start over instead of worrying about having ruined my cookware. Y'know, it's really pretty easy to care for even if you only barely know what you're doing. The one complaint I have is the weight, and that only when my wrists are acting up (and the mass helps so much in evening out the heat, so if it weren't for Earth gravity, even the mass would be purely a positive).
I do still drool at All Clad, but more and more often I find myself thinking, "Yeah, it'd be sweet, but I'd probably mostly just use the cast iron anyhow." So instead I wind up looking at other sizes of cast iron than what I've got (a wee veggieburger-sized one would be convenient, and once in a while I wish for a large one). I never expected to switch so completely to cast iron before I started using it -- I thought the cast iron would be the occasional-use-only tool!
The weight is an issue - you certainly aren't going to flip an omelet one-handed with one. But yes, as long as you don't do something stupid like dunk a red-hot skillet in icey water, there's very little you can do to ruin your cast iron.
And the evenness of the heat is awesome.
There are things that a steel or enamel pot are great for: boiling water for pasta, marinara sauces, making big pots of stock. I won't get rid of my steel, but I want cast iron.
Dear Gini's journal people:
It's that good.
Your recipe sounds wonderful! I must give it a try.
I really love to cook, even though it's usually just for me. I've had a longstanding rule that I will cook at least one good meal a day, and sit down to eat it. After all, I'm worth it.
I've been loving all the good fresh veggies from my garden! Tonight I made a mild curry with fresh red onions, fresh cabbage, diced potato and some lean bison steak. It was quite tasty.
That sounds delicious! And it's such a good plan to take care of yourself like that.
Don't ask me why, but it tastes better than with beef stock.
Beef stock suck IMO. Why i don't know but it does. I used it once and never again...of course it was one of those bullion cube ones, so maybe it taste great if you make it yourself?
The Swanson's stock in the boxes is vastly better than cubes, but the chicken stock just seems to lead to more stroganoff rather than "just stew" flavor.
And it's better if you make it yourself, but keeping a quantity of homemade stock on hand would require more freezer capacity that I can dedicate to such things. Someday, the upright freezer in the basement.....
Hmm, I'll have to check the swanson chicken stock out. Mostly I've been using the stock for stir fry dishes...
Yeah, it comes in aseptic boxes and Cooks Illustrated chose it as the best available.
Hey, we're all in this together.
Yes the quest for good chicken stock is an on going thing!
Thank you for sharing this recipe! Will be using my slow cooker to simmer the meat and its fixings after doing the saute/browning. Will deglaze the pan with the wine, definitely.
Not quite an exact copy of your recipe, but I think it ought to turn out edible when I'm done with it. :)
As long as you deglaze well, it should be quite yummy!