- Aug 11, 2003
like the old cast iron
If I tell you this, you have to promise to NOT google what I tell you. :ironic: So that you don't get sucked into another strange hobby forum on the internet.
There is a forum for cast iron fans just like our forum. I spent some time there looking for resurfacing/seasoning advice. Those people are seriously strange.
My two cents is cast iron’s overrated. Yeah, they’re cheap and can work great but the negatives outweigh the positives, especially if you’re willing to spend some money on modern cookware. The only real benefit they have is ability to go from range top to oven for browning and braising in one pan. Otherwise, forget them. They take forever to preheat! And that’s best done in the oven at 400! Not great for keeping the kitchen cool in the summer. And the weight and the seasoning and the cleaning, really? I’d rather be quick in the kitchen and enjoy my meal. Also, no commercial kitchens use them unless for a specific task like fried chicken or chicken fried steak and you don’t even want to see what those pans look like! Modern multilayer pans from paderno, all clad, scanpan work well and last. Why use 19th century cookware?
I’m going to try a pizza stone in my barbque since it gets to about 600 degrees , but I don’t understand the benefit of brownies in a cast iron? I use a ceramic dish with parchment paper, and at only 350, I don’t think there’s any benefit of using cast iron, though I could be wrong.Biscuits would be good since you’re at 450.Yeah, I think a lot of it is nostalgia. My T-fal ceramic, even after eggs it looks pretty much clean. Zero sticking, cooled down and put away in no time. I do have fun making pizza and brownies in the cast iron though.