Cast Iron Skillets

Discussion in 'Fizood' started by Lomotil, Jan 2, 2011.

  1. Lomotil

    Lomotil Active Member

    Messages:
    10,265
    Anybody use them?

    I'm fucking sold on mine. Even heat distribution, retention, and just plain "cooks the hell outta whatever you're making" always do it for me.
     
  2. Joeslogic

    Joeslogic Active Member

    Messages:
    8,426
    I think cast iron and a gas stove is the best combo. My place now has the glass cook-top and it reacts bad with cast iron unfortunately. The oil and carbon in the cast iron ends up making little rainbow rings on the cook-top.
     
  3. moremetal4mepls

    moremetal4mepls New Member

    Messages:
    412
    I've used mine for years. Makes killer cornbread, and a choice weapon if needed.
     
  4. Lomotil

    Lomotil Active Member

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    10,265
    Have you tried the skillets with the dividers for cornbread? I've seen 'em, but never tried one, seems like it would give every 'slice' that nice, crisp texture on all the sides. :) Damn, now I'm getting hungry... Don't think I've had cornbread since last Thanksgiving.
     
  5. moremetal4mepls

    moremetal4mepls New Member

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    412
    Nope, never even seen them, but got me all curious now. This southern girl makes a lot of cornbread. You ever had cornbread with buttermilk?
     
  6. Lomotil

    Lomotil Active Member

    Messages:
    10,265
    Never made my own cornbread, so I can't answer that truthfully. I do love using buttermilk to soak meat in before adding the batter and frying them, though... :)
     

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