They are so beautiful, and I was very excited to cook with them, but after my first pancake-cooking endeavor I became disappointed...they stick worse than regular old cast iron!!! So, I come to you, dear readers, asking for your advice.1. What am I doing wrong?? Any tips for cooking on enameled cast iron would be greatly appreciated, even if it is just to "suck it up," or "get rid of it!"
2. How can I clean the things?? Some of these burnt/sticking spots will not come off, and are not scrape-able. I know not to use dish soap on cast iron, but since these are enameled, is it ok?? The directions, which are obviously translated from another language, say to use "washing-up detergent."
Another activity I have been engaged in is baking. I got an Amish Friendship Bread starter from my mom a few weeks ago, and have made bread from it twice so far. I must stop, because I am eating both loaves almost completely by myself in a matter of minutes (ok, I'm exaggerating, but you get the picture). I have
Ok...I have asked enough from you for one day. Thanks for reading.
7 comments:
I found this info for you...
http://www.gourmetretailer.com/gourmetretailer/search/article_display.jsp?vnu_content_id=1002033067
I dunno about cooking on it. I have cast iron and I don't often use it because I have to use so much oil when cooking with it to avoid sticking...
P.S. thanks for your comments on my blog ;-)
I'm not much help in the cast iron department. We use Calphalon and don't have any issues. I use pan spray the spectrum naturals brand.
That bread does kick some serious booty. We made muffins, bread etc... I omitted the pudding though. WE used whole milk yogurt instead. Having said that, I'm DONE with it too. LOL!
If you can find one of those old-fashioned, stainless steel, plug in electric skillets, those are THE BEST for making pancakes. I got really lucky and inherited mine from my grandparents. A friend of mine found his at goodwill. We both swear it is the only way to make pancakes (and french toast).
Sorry if that wasn't very helpful, lol.
Dish soap, scrubbing and soaking are all ok. I have an enameled dutch oven and i have to be really careful not to burn stuff to the bottom of it. But if you brown meat or something and then use wine or broth to deglaze the pan, it works really well. (Simmering, wet methods of cooking. Stews, beans, etc.) I also have an enameled skillet and it sucks for frying just about everything (ie. pancakes, bacon), so I don't use it. Potatoes would probably be ok with enough oil. Oh yeah and I have a small enameled sauce pan which i *always* use to make cheese sauce or bechamel (butter, flour, milk, cheese) because it makes a great smooth sauce.
Good luck and keep experimenting!
cast iron frustrates me, too. in order for it to be non-stick it has to be very well seasoned, which requires some oiling then baking at a low temp for many hours, and even then it just takes time to season them right. but actually i noticed the dutch oven you got is not enameled on the inside, just the outside. my le crueset that i use all the time is enameled on the inside and that is why is it very easy to clean. i've never tried pancakes in it though, b/c its too deep to flip. i also use teflon, but only when it is brand new and there are no scratches (so use only wooden utensils and never metal). when i see one, i huck it and get another. i know, its not eco, but damn it i make so much breakfast everyday, i don't have time for bullshit!
good luck!
I love my cast iron cookware! I don't have any of the enameled kind, just the plain jane kind. I swear by my cast iron griddle for cooking pancakes, french toast, grilled cheese, etc. I do have to use oil, but not a lot, and I never did any low temp baking in the oven. After cooking, I usually just wipe off the griddle with a wet washcloth. If I cooked with meat, I'll use a washcloth that's a tiny bit soapy (even though many people say no to soap). Whether using soap or not, I think it's very important to dry a cast iron pan on the stove, over low heat (takes just a few minutes). Then wipe the pan with just enough oil to cover the bottom.
Hope that helps!
fyi, you can freeze the starter from the amish bread.. and then let it defrost for 3 days and pick up right where you left off!
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