cast iron

Only thing to use unless the recipe needs something that won't discolor a sauce. And clean-up is a snap.

Hmmmmm...cooking placenta in cast-iron?

Yep, I sure have, Bill. San Marzano are the best canned tomatoes for sugo (pasta sauce). I can't afford to use them every time but I always do when it really matters.

I use em in Grandmas lasagna recipe. Good stuff.

And one of the best things is when you use cast iron over a campfire, then use it in your home...you'll get the wonderful campfire aroma!

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Originally Posted by W5GA

Who here uses it? We have many different pans, pots, Dutch ovens - all either Wagner or Griswold. Only a few modern non-sticks. The wife uses some for this, some for that. I use an iron griddle for eggs, and an antique iron waffle iron. Watcha got?

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My ex kept my pans and skillets. One of these days, I have to go out and replace them. Only reason I haven't is that I've got shelves full of All-Clad seconds from when I worked there. Even though some of it is the cheap stuff (Emerilware), the price was right (free!)

I got a lot of cast iron, & cookin' with gas.:dance:

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Originally Posted by kc7jty

Carl, have you ever used San Marzano canned tomatoes? I payed $3.88 for a 28oz can of these http://ecx.images-amazon.com/images/...500_AA300_.jpgat Wally world.
The best canned tomatoes I ever had were from Italy but had no salt, calcium chloride, or citric acid in them. These have salt, they better be good.

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Yeah, my Mom sometimes uses them to prepare spaghetti sauce. They are pretty good, the sauce always comes out excellent. However, often she will mix different brands. I think she does pay considerably less than 3.88/can. But my folks usually by the stuff in bulk when they can get a good price. They'll buy a case or two. It has a good shelf life.

cast iron griddle, cast iron skillet, two cast iron dutch ovens, one with a rounded lid and one with a flat lid, and a cast iron breadpan. Love the stuff. Had to twist my wife's arm a little early one, but she's finally on board with the cast iron.

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Originally Posted by n2ize

Yeah, my Mom sometimes uses them to prepare spaghetti sauce. They are pretty good, the sauce always comes out excellent. However, often she will mix different brands. I think she does pay considerably less than 3.88/can. But my folks usually by the stuff in bulk when they can get a good price. They'll buy a case or two. It has a good shelf life.

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Planning to open the can tomorrow to make bread pizzas.

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Originally Posted by kc7jty

Planning to open the can tomorrow to make bread pizzas.

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Those are peeled tomatoes. When my Mom uses them she generally runs them through a strainer or a food processor to crush out as much of the juice from the tomatoes. She'll do that with three or four cans and add it to a large pot into which she has already added oil , cooked garlic and other stuff Then she'll add flavorings, i.e. bay leaves, basil, maybe some sugar if the tomatoes are bitter, meatballs, etc, Then she'll cook the sauce for several hours.