Vegan Cooking & Cookbooks discussion

I have a question about cast-iron skillets!
Long time ago I remember having read an article (I believe it was even in Vegetarian Times?) about cast-iron skillets being beneficial for vegetarians/vegans especially because it releases a tiny bit of iron while cooking the food?
Now I'm aware about the debate whether or not Teflon skillets are good.. but I'll admit, that's what I use the most right now, simply because the 2 stainless steel skillets I have just don't work for me! I don't know what I'm doing wrong (not enough oil?) but everything just sticks and I end up leaving the skillets in the pantry..

Now I've checked out some cast-iron skillets at Amazon and have a few questions! :)

1) What would I use the cast-iron skillet for? Is there anything I *can't* cook?

2) Which size is the best to start out with?

Any input would be greatly appreciated, thank you! =)

I use cast iron more than anything else; my skillet and Dutch oven are usually sitting on my stove. I don't know how old they are because I inherited them. I bought my cast iron grill pan earlier this year. I think my skillet and grill pan are 12". I guessed wrong. See the edit at the end. I'm not sure what the capacity of my Dutch oven is, but I'll check when I get home. They're plenty big for meals for the two of us with leftovers. If you're cooking for more than 2-3 people, you'd probably want to go with a 15" skillet and 5-quart Dutch oven.

I use the skillet to saute everything, and I often bake cornbread in it. I use the Dutch oven for cooking all kinds of dishes--grains, beans, tomato sauce, veggies, combinations. It's oven proof, too. The grill pan is used for grilling when I don't want to or can't use my outdoor grill. I've grilled tempeh, seitan, and veggies with it.

I wouldn't use cast iron for boiling or steaming stuff--anything that involved just heating water in them.

Cast iron is not nonstick. You need to keep it cleaned, thoroughly dried, and seasoned with oil. With care, though, they work great and last forever.

ETA: I measured my stuff. My skillet is 10-3/4", my grill pan is about 11ish, and my Dutch oven is a 3-quart. I'm glad those work for me because I think the larger ones would be a bit difficult. (See arthritis discussion below.)

Thanks for your input, Bobbi!!!
I guess I'll get a 12" skillet then and see how it goes! ;)

Val, One thing I don't like about cast iron cookware is that they're so heavy. I've had arthritis in my hands since my twenties and they're too heavy for me. I've always had high iron and hemoglobin/hematocrit levels so I don't need the iron cast iron cookware gives. Just my 2¢. But I know many people who love to cook with them, just as Bobbi does.

I've had arthritis in my hands (and hips) for awhile, too, but I manage them. The skillet isn't difficult, but I use two hands to move the Dutch oven. That's one of the reasons I keep them on my stovetop instead of storing them in a cabinet.

Ohh... good point on the heaviness, thanks, Lisa! I hadn't thought of that, to be honest!..

I love my cast iron skillets.
I use a "baby one" that is like, I dunno, maybe six or eight inches in diameter, and I also use a regular sized one that is probably 11 or 12 inches in diameter (~ish).

I agree with Bobbi, you can make so many thing in a cast iron skillet! You can use them in the oven. You can make DEEP DISH PIZZA in a cast iron skillet ! You can toast pine nuts. You can make vegan macaroni and cheese. You can use them for grilling Field Roast vegan sausages. I use them for sautee-ing onions and garlic and celery, which is what I often use for the start of a casserole or other dish. I also love making vegan cream gravy or mushroom gravy in the cast iron skillet. You can grill your veggie burgers on there. You can make pancakes (be sure to oil the surface first, so the pancakes don't stick). you can make biscuits in a cast iron skillet (in the oven).

As Bobbi said, the cast iron isn't "non stick," so you have to use a bit of oil on the bottom of the pan, if you're making things that dry out as they cook. So ... I'm not exactly sure how a cast iron skillet would fit in with an "ultra low fat diet." I'm not sure how bad Teflon or aluminum pans are for you (or if they are really bad for you at all) ... but I've never heard anything about cast iron skillets being bad for you. And there's something that feels very old-fashioned and homey about cooking with a cast iron skillet.

Bobbi probably knows more about this than me, but I've always heard that you don't use soap to clean a cast iron skillet. So I just soak it in water, and clean it with a sponge and no soap. Once in awhile I smear a bit of oil on it, to keep its finish. But generally I just store it dry because I'm going to put oil on it before I cook on it again anyway. Probably Bobbie can give more accurate details !

Hope you enjoy your new skillet, when you get it, Val!

Rachel, They certainly sound versatile.

Hi Rachel,
thank you for your input!=)
I guess I'll get a medium sized one and just go from there! ;)

Rachel is right; soap is a no-no unless you're preparing to season cast iron cookware. Here's a link to information about seasoning, use, and care of cast iron. Lodge cast iron cookware (and others nowadays, I'd guess) are seasoned prior to sale. If you happen to buy cast iron that isn't seasoned yet, you need to do it before first use. To season it, follow the directions on the Lodge website for reseasoning their cookware.

Oh my goodness, I love cast iron. I have a little skillet and an enameled dutch oven that I use for EVERYTHING! Hope you have fun with yours.

The only thing that bothers me about the cast iron skillet I have is that when I cook, I'm used to sauteing and I tend to want to try and flip things by flicking the pan and it's not meant to do that like a regular fry-pan.

Also, I think mine never got seasoned properly because it's always getting little rust spots on the surface.

My mom has an old one that is awesome though, it works a hundred times better than mine and is completely black and smooth.

Lee wrote: "Also, I think mine never got seasoned properly because it's always getting little rust spots on the surface."

Lee, scrub it with hot, soapy (yes) water and a stiff nylon bristle brush, plastic scrubber, or even a stainless steel scrubber--whatever it takes to remove the rust spots. Then season it according to the directions that came with it or from this link.

Once it's seasoned properly, follow the care instructions at the link. I always clean mine with hot water and a plastic scrubber, dry it thoroughly, and then rub a little canola oil into it with a paper towel. It stays rust-free, and it's always ready to go.

I keep it on my stove top, but when I kept it in a cabinet, I'd put a paper towel or wax paper between it and any other pan I nested in it.

Lee wrote: "My mom has an old one that is awesome though, it works a hundred times better than mine and is completely black and smooth."

They get that way over time with proper care.

I love cast iron. I thoroughly enjoy how it has spores and pockets to absorb flavor and individual spice. I have one for each style of food I cook. I even have a curried skillet. The one I inherited was my great grandmothers and she mostly did chicken and beef roast so I reserve that for dinner entertaining. I always give a good coating of oil so I don't have to ever use soap or abrasive materials on it.

Anyone like clay bakers? They're fabulous for veggie stews or soups!

Totally forgot my input (Got so distracted by my love for them haha). You can use them in ovens, stove tops, camping, really anywhere short of the microwave. It's a good investment, I think. But traditionally they are heavy and if you dont like extra time on dishes or cleanup/care then I wouldn't suggest it. Takes a little extra tlc.

Bobbi wrote: "Lee wrote: "Also, I think mine never got seasoned properly because it's always getting little rust spots on the surface."

Lee, scrub it with hot, soapy (yes) water and a stiff nylon bristle brush,..."

Thanks Bobbi! I'll give that a try and see if improves. Maybe I can fix it, I will be more inclined to cook with it again.