Cast-iron pans

saor said:
The vast majority will be vegetarian dishes (I'm not searing meat). I've seen some mention of acidity not being great for cast iron, so I guess tomatoes etc. are out? Not sure how big of a concern that is.
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Anything acidic in the pan for a while will start to strip your seasoning.

It's not too much of an issue if you just keep using it and season it properly.

That being said, why do you want to go cast iron?
 
RanzB said:
That being said, why do you want to go cast iron?
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My cooking changes direction whenever I get a new vessel to cook in so I'd like to see what changes this brings to the kitchen.

I also don't have any 'raw' pans like iron or stainless steel (I have pots but hardly ever cook in pots). Between a regular frying pan, a le cruset non-stick shallow casserole and a pressure cooker I've gotten along fine but in thinking about increasing my options I was on the fence between stainless and cast iron. Figured the cast iron would be a bit more versatile, give nicer char on veg, be a bit more fun & interesting to work with.
 
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saor said:
My cooking changes direction whenever I get a new vessel to cook in so I'd like to see what changes this brings to the kitchen.

I also don't have any 'raw' pans like iron or stainless steel (I have pots but hardly ever cook in pots). Between a regular frying pan, a le cruset non-stick shallow casserole and a pressure cooker I've gotten along fine but in thinking about increasing my options I was on the fence between stainless and cast iron. Figured the cast iron would be a bit more versatile, give nicer char on veg, be a bit more fun & interesting to work with.
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Get one. From what I recall of your cooking it can definitely take it into a new direction, and if you do plan on making any acid-heavy longer cooks, I'm sure you can substitute with a pot/pan you already have in your kitchen.

Fwiw I do have and love my stainless steel frying pan and pot, but I like working with the cast iron more.

Just don't get a 20cm pan.
 
saor said:
My cooking changes direction whenever I get a new vessel to cook in so I'd like to see what changes this brings to the kitchen.

I also don't have any 'raw' pans like iron or stainless steel (I have pots but hardly ever cook in pots). Between a regular frying pan, a le cruset non-stick shallow casserole and a pressure cooker I've gotten along fine but in thinking about increasing my options I was on the fence between stainless and cast iron. Figured the cast iron would be a bit more versatile, give nicer char on veg, be a bit more fun & interesting to work with.
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I would consider 20cm to be a little small for your main pan. Maybe look at 26. I've started to use a carbon steel pan as my daily driver because it's a lot more flexible with heat management, whereas a cast iron tends to retain heat, so it's not so ideal for delicate frying like eggs or pancakes. It's very good at searing though and it goes into an oven no problem.
 
I’d avoid the enamelled cast iron.

There are concerns that the colourful coating and enamel contain lead, cadmium and other poisonous things.

But raw cast iron is pretty robust. Even if you mess it up completely, you can just scour it down and re-season.
 
I also enjoy my cast iron cookware, whether Le Creuset or the more rustic versions. I recently saw some interesting Le Creuset knockoffs at China Centre in Greenstone, going for about 25% of the cost of Le Creuset. I was sorely tempted to buy a set, but didn't because I already have enough.
 
newby_investor said:
I’d avoid the enamelled cast iron.

There are concerns that the colourful coating and enamel contain lead, cadmium and other poisonous things.

But raw cast iron is pretty robust. Even if you mess it up completely, you can just scour it down and re-season.
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One thing about an enamelled Dutch oven is, it's much better at developing a fond than raw cast iron. I only have one enamelled 6-qt Le Creuset but I use it all the time and the coating is still like new. I do use my raw pots too though. In the end everything has a purpose. I avoid nonstick though.
 
Pegasus said:
I have had one of these for the last 10 years or so, works pretty well.


The 23cm one is only R1749
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P.S.

For most people, this is not a light pan that you will use for flipping pancakes.
You’ll want to use both hands when moving it.

To get it off the heat, you’ll typically just slide it to another plate. That’s what the woman does anyway.

It is great for making a thick steak like chateaubriand where you brown it on the stove and then put it into the oven.
 
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Got a Victoria cast iron skillet about a month ago. Cooks steak to perfection..
 

Cast Iron Pots and Pans

I love cooking with cast iron Here are some of the items I have There is a number 2 Afritrail potjiepot in my caravan at the dam, so no pic of it here
mybroadband.co.za
 
I usually go with ATK's recommendations when I invest in cookware. They do thorough testing and I'm usually happy with their recommendations. Their Best Buy, the Lodge 12" Cast Iron Skillet, is available from Makro for R1,449. Article attached.
 

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newby_investor said:
Game used to have a set of 3 for R399 but they are out of stock everywhere now.
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That's the biggest one. I bought that set. Best investment ever. Picked up a standalone cast iron frying pan that this one lid fits. Plus two potjie pots naturally.
 

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Im looking for a big ass wok for my camping gas stove in the kitchen
 
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