Cast Iron Question - Fiberglass RV


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Old 02-03-2016, 07:34 PM   #1
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Cast Iron Question

Does anyone cook with cast iron in their trailer? We boil water in our skillet to clean it then follow with a thin coat of olive oil. My question is really about what to do with the boiling water. Our trailer sink is plastic. So is the loo. So I'm concerned about putting boiling water down either of those. Pitch it outside? Thoughts?
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Old 02-03-2016, 07:39 PM   #2
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You don't need to boil water in it to clean it. If it is properly seasoned, you can just wipe it out with a paper towel. Don't need to use olive oil either.
I removed my cast iron to save weight, but I use it at home.
Google "Lodge cast iron" for seasoning and maintenance instructions.
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Old 02-03-2016, 08:24 PM   #3
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I have a couple of cast iron pieces in the trailer. A 6" skillet and an 8" waffle iron. I agree with Glenn that if your piece is properly seasoned, you do not need to boil water. I just wipe mine with a 3M Scotch Brite pad, rinse it and dry over a low flame on the stove. The waffle iron needs no cleaning. I do store my cast iron with a very light coat of oil to prevent rust.
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Old 02-03-2016, 08:26 PM   #4
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We cook with cast iron ONLY. But ONLY at home.
We do everything we can to keep weight down in the trailer. Sorry

I agree. The Lodge site has good information.

The plastic sinks can take very, very hot water wihout damage.
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Old 02-03-2016, 08:33 PM   #5
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Glad to hear it, thanks! What about the plumbing? We have a 2010 Escape if that helps.
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Old 02-03-2016, 10:23 PM   #6
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Use flax sees oil to season..chainmail to clean

Use a chainmail..Google "The Ringer" for cleaning..then for seasoning use flax seed oil....we use cast iron on our Big Green Egg all of the time.

When seasoning cast iron with flax seed oil..you can get almost a Teflon smooth surface
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Old 02-03-2016, 10:39 PM   #7
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I went back and looked at Lodge site to refresh my memory.
I see they recommend a wipe with vegetable oil.
I know that olive oil has a low smoke point and likely wouldn't be recommended for that reason.
What's the smoke point of flax oil?
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Old 02-04-2016, 06:22 AM   #8
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Cast Iron Question

When I've got boiling water to dispose of (like from draining pasta or cleaning a frying pan) I either let it cool, or dilute it with cooler water, before it goes down the sink.
The trouble with modern Lodge (or other) cast iron is that it's left rough from the mold, not like older cast iron that was sanded smooth after casting. So it's hard to clean sometimes and boiling water in it helps.
And why isn't modern cast iron sanded smooth? Because that process costs too much.
Old, sanded (smooth surface) cast iron skillets have become much sought after 'collector' items.
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Old 02-04-2016, 09:37 AM   #9
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salt

I put a layer of Morton coarse kosher salt on the skillet as soon as it's empty. Then I add a bit of veg oil to make a paste. "Scrub" it around with a paper towel or Lodge brush 'till food bits are loosened then dump used salt into trash. If bits are still stuck to pan, repeat. Finally, when all food bits are gone, I wipe with another bit of oil (or, on occasion, rinse quickly and dry) then put it away.
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Old 02-04-2016, 12:28 PM   #10
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Note--Flaxseed oil is in the lowest smoke point category:


FRYING OILS AND FATS, SMOKE POINTS
Smoke point is where oils become chemically altered and possibly carcinogenic

Unrefined Canola Oil & FLAXSEED Oil 225F
Unrefined Safflower Oil & Sunflower Oil 225F
F
Unrefined Corn & High-Oleic Sunflower Oil 320F
Unrefined Olive Oil & Peanut Oil 320F
Semi-Refined Safflower & Unrefined Soy Oil 320F
Unrefined Walnut Oil 320F
Shortening, Emulsified Vegetable 325F
Hemp Seed Oil 330F
Butter & Semi-refined Canola & Soy Oil 350F
Coconut Oil & Unrefined Sesame Oil 350F
Vegetable Shortening 360F
Lard 370F
Olive Oil 375F
Macadamia Nut Oil 389F

Canola Oil, Refined & Walnut Oil, Semi-Refined 400F
Olive Oil, Extra Virgin* 406F
Corn Oil & Sesame Oil 410F
Cottonseed Oil & Grapeseed Oil 420F
Olive Oil, Virgin 435F
Olive Oil & Rapeseed Oil 438F
Peanut Oil & Sunflower Oil 440F
Corn, Safflower, & Soy Oil, Refined 450F
Peanut Oil, Refined 450F
Sesame & Sunflower Oil, Semi-Refined 450F
Olive Pomace Oil 460F
Olive Oil, Extra Light 468F
Grapeseed Oil 485F
Soy Bean Oil 495F

Safflower Oil 510F
Avocado Oil, Refined 520F


From: All Grammy's Best Recipes and All Grammy's Top Recipes
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Old 02-04-2016, 01:17 PM   #11
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Well if you don't trust me..then who can you ?

Here is from the authority themselves...

https://www.cooksillustrated.com/how...ason-cast-iron




Hey.... but whom am I to say....we all need to draw our own conclusions...all I can say...is once I did our cast iron this way...it is great...I won't go back..we even do our Staub dutch ovens this way.
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Old 02-04-2016, 01:46 PM   #12
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I'm leaving for the store now. Must find flax seed oil!
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Old 02-04-2016, 03:01 PM   #13
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Hi I agree with Glenn Baglo, find a good quality heavy pan with a non stick coating and use it with lower heat on the burner to avoid scorching the pan. I use one called the "rock" and am very happy with it. Cast iron is durable but heavy and does require care and seasoning. Duane
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Old 02-04-2016, 04:00 PM   #14
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I love cast iron and have several of them including some old ones made by Erie and Griswald, but I also found these about a year ago.

Spring Blackline carbon steel frying pans. I have 4 of them: 8", 10", 12" & 14".

The 8" and 12 live in the trailer. The 10" and 14" I use at home.

They have all the benefits of cast iron, but about half the weight. Can be used anywhere you would use cast iron. Most of all I like that there aren't any rivets in the cooking area of the pans to collect crap. Very durable, lifetime warrantee, and they cook like a dream, especially if you like to get a good high heat sear. Oven safe and can be used on induction tops as well.

Carbon Steel Fry Pans - Fry Pans - Cookware - Restaurant Supplies - BigTray
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