google search this blog, doesn't always work

Saturday, October 15, 2011

Reducing all your cookware to just cast iron?

I was in an online discussion earlier, about reducing ALL of your cookware to cast iron.

Is it possible? Is it practical?

Well, I've just about got it, actually. There actually are a few pieces I have that are not cast iron:

1. One rectangular pyrex pan, for turkey or whole chicken prep.

You need a pan to defrost turkey or whole chicken in the fridge, to catch the juices; Cast iron isn't practical for that due to rust issues.

Then I cut, rub, and season in the pyrex pan, before transferring to a large skillet for roasting.

2. One 3 quart stainless steel saucepan, for boiling stuff.

I would NOT boil beverages, or water for drinking purposes in cast iron, because the seasoning dissolves into the water. That makes me gag, just thinking about it.

Boiling in cast iron doesn't have any effect on the flavor, as it does with other cooking methods.

I used to use it for plain, unseasoned white rice, until I started using the electric rice cooker.

3. One pasta pot with a perforated lid, for plain, unseasoned pasta.

You could cook pasta or white rice in cast iron, as long as you use broth instead of water.

Otherwise, the seasoning in the pot will affect the flavor, and it will no longer be "plain and unseasoned".

4. One stainless steel turkey fryer pot. There are no cast iron turkey fryer pots.

Turkey frying pots have to be large enough to completely immerse the whole turkey in hot oil without dangerous spillovers, and slender, to save expensive peanut oil.

5. One stainless steel steamer pot, not that I steam much anyway.

It has a double boiler insert-- not that I double boil much anyway!

Steaming in cast iron doesn't have any effect on the flavor either. I find steamed food bland.

6. A couple of microwavable bowls, since you can't microwave in cast iron.

That's it! Everything else is cooked in cast iron.

But what about cake pans? Bake cake in a skillet! Sure they'll be round and not square, who cares?

I recommend one enameled pot, for making jam and scratch tomato sauce.

I don't have a crawfish boiling pot. Those are minimum 80 quarts with a drain basket.

But if I did, it would be stainless steel because there are no cast iron crawfish boiling pots either.

I wish I still lived in a place where I could get crawfish to boil. But I don't, so can't justify getting one.


  1. What a load of useful information. I love cooking with my cast iron also, but only on my gas stove at the cabin. Oh, I sneak it on my flat top sometimes, but not on a regular basis.

    I happened to find you while searching for an antique cook stove or boxwood stove with the name Norway on it. It's in the middle of nowhere, well on it's way to disrepair, but ornate, and in the center of what may have been an old logging camp foundation with over 100 yr. old trees growing up its center....anyway, I was wondering if you could age it for me. I'm hoping to tag along and get pictures next time the brothers return.
    Come visit. Love your entries.

  2. I'm not sure I'd be able to age it, but the Wagner and Griswold Society forum might be able to if you upload a photo to them. They have a lot of knowledgeable people. Glad you like my blog!