Refurbishing Cast Iron

Okay, so my roomies scored some old, rusty, gritty cast iron skillets for free from some guy who considered them to be “trash” and was going to throw them out.

After doing a little web research, I found this great online resource on how to restore them here.

I’ve already begun the process of sanding them down, using a motor drill with a wire brush attachment and also a dremel tool. The next step is to get the rust off, and then re-season them.

I hope to document this process in upcoming blog posts, so keep an eye out.

And hold onto that old cast iron!

Cast Iron, care and uses

Cast Iron has some benefits worth noting for cooking. My favorite one is that you don’t have to worry about non-stick coatings flaking off into your food. In fact, you actually get some of the iron (a minuscule amount but enough for added nutrition) when cooking with it, especially if you’re cooking with vinegar or acidic foods like tomatoes.

Not to mention if properly taken care of these pans will last your whole life, as they’re fairly indestructible. The one potential downside to cooking with cast iron pans is that the heat distribution can tend to be uneven when using them on a stove stop. In other words, the middle of the pan tends to get much hotter then the outside.

Cast iron is great for it’s versatility: I’ve made pizzas, frittatas, and all sorts of veggie dishes using cast iron. You can start a dish on the stove top and then throw it in the oven to finish it off as if making a frittata, or use it entirely in the oven as if you were baking a pizza.

Things to keep in mind when cooking with cast iron: Mainly to use generous amounts of oil to keep food from sticking (canola or safflower oil works well, although there are traditionalist out there who believe if your pan is properly seasoned then you don’t need to use any oil). Using corn meal/grits in addition to oil will help a pizza crust keep from sticking in the pan. The other big tip is to keep your heat low. Once you get the pan hot it will easily over heat, burn your dish, and turn the cooking oil into smoke. For this reason, be attentive and precise with your heat.

Cleaning tips: Soap is a big no no! Dish soap will ruin your cast iron and strip it of its seasoning. The best way to clean cast iron is by using warm water and a metal scrubby (these scrubbies can be tricky to find at times, but a good grocery or kitchen supply store will usually have them). Additionally, try using a liberal amount of coarse sea salt which will act as an abrasive while simultaneously absorbing the stuck food. Be sure not to scrape the pan too hard so you don’t remove the seasoning. If food, such as eggs, are really stuck to the pan you may also try filling the pan half way with water and then set it on high heat. Let the water boil for 10-15 minutes to help remove whatever is stuck to the pan, afterward cleaning it as previously described.

One last important bit is to make sure your pan is dry when you’re done cleaning it. I do this by wiping the pan down with a dish cloth and then setting the pan on the stove on high heat for a few minutes until the pan heats and any remaining moisture evaporates. Keep in mind that even the slightest amount of moisture left on your pan will cause it to rust. Heating the pan after cleaning also helps it to sterilize. Some people like to lightly coat their pans with oil at the end of the cleaning process, but leaving this step out won’t ruin your pan.

Giving your cast iron some tlc will ensure that you’ll have many pleasurable cooking experiences to come! (more about seasoning later?)

Steaming Grains

This is Part 3 in a series on cooking grains

This last bit is super important: Keep an eye on the pot towards the end of the cook time when the water is almost entirely cooked out. You can use a spoon to poke around to see the water level, and when it’s just about all cooked out, cover the pot again so the lid fits tightly and turn the heat off. Let your grain sit and steam undisturbed for another 5-10 minutes. This is key for helping the left over water become absorbed and for the grain to cook to perfection. The great thing about this trick is that you can let your grain steam for as long as you’d like while you prepare another part of your meal.

Some people even go by the 20/20 rule of cooking a grain for 20 minutes and then letting it steam for 20 minutes. (or a 10/10 rule if your grain cooks in 15-20 minutes). White rice can even just be brought to a boil, covered, heat turned off and let steam for 20 minutes. This is especially useful for cooking outdoors on a camping / backpacking / bike touring trip, when it is crucial to conserve cooking fuel.

Finally, when you take the lid off the pot, give your grain a good fluff with a spoon. This will help give the grain some air and puff up, rather than stay compacted.

Tip! Adding Seasoning to your grains

This is a tip in a series on cooking grains

When you are heating your grains in water to boil, I like to throw in a pinch or two of sea salt and half a tablespoon of cooking oil such as canola or safflower. This helps add to the flavor of the grain and keep it from sticking to the pot you’re using. You can also try using oils that have a distinct flavor to them such as sesame oil to give your grain a different taste. In either addition to or in replace of sea salt you can throw in some seaweed for added flavor and nutrients. Seaweeds such as kelp and dulse are high in iodine, salt, iron, b vitamins and other important nutrients. Just a small piece will do, about a half to one inch strip, otherwise it will definitely overpower the flavor.

Also: try using veggie boulian or soymilk in replace of water. Throw in dried peppers, fruit, nuts, or other seasonings for added flavor. Think savory (quinoa) or sweet (oatmeal- although I did have a friend once who liked her oatmeal savory with garlic and braggs!)

Adding H20 to grains

This is Part 2 in a series on cooking grains

Next, have your pot’s lid and the measured amount of water ready for whatever grain you are cooking. Usually grains cook at a ratio of two parts water to one part grain, but there are some that call for more or less. You can also experiment with the amount of water you use to vary the consistency of the grain when it’s done being cooked. For example with whole oats, using a two or even three to one ratio water to grain will give you more of a porage like consistency but using a one or one and a half to one ratio will give you a more chewy one.

Keep in mind that with toasting the grain some water will immediately evaporate off when you dump it into the pot, so I like to use an extra 1/4 to 1/2 cup of water to compensate for this. I find it’s generally a good idea to use a little extra water when cooking grains anyway to help make sure they cook all the way and that you have some extra time to catch them in case you forget they’re cooking so they won’t burn.

When you put the first bit of water in the pot, about a cup, be sure to cover it with the lid immediately so you don’t get burned by steam. Remember that both the pot and grain are really hot! Put in the remaining amount of water in the pot and turn the heat to high, either with the lid on or off. If you leave the lid on be sure to watch your pot for when it boils so you don’t end up with a giant mess on your stove! Also, I find it helps to stir the grains occasionally until they’re at a boil so that they don’t stick to the bottom of the pot.

When the grain reaches a boil, turn the heat to a low simmer and cover the grain with the lid, leaving some room for steam to escape. Now is when you keep track of your cooking time. Oats can cook in anywhere from 2-10 minutes, and other grains like white rice and quinoa will cook in 15-20 minutes, while brown rice can take 40-60 minutes. These types of grains don’t require stirring, but grains like oats and amaranth that tend to stick do benefit from being stirred continuously. Again this all depends on the type of grain you’re cooking and how much water you are using.

toasting grains

This is part 1 in a series on cooking grains

First, I like to toast my grains much like you would toast raw nuts or seeds in a skillet. This helps bring out a nutty flavor in the grain and helps keep them from sticking together. Start by measuring your grain into your pot, then turn the stove’s heat onto medium high and put the pot with your grain in it over the flame. Either by using a wood spoon or by swishing the grain around with the handle of the pot, keep moving the grain in a circular motion so that it’s not sitting in one place while you toast it and doesn’t burn.

Once the pot heats up and you start to smell the grain getting toasted and hearing a few cracks or pops, lift the pot slightly off the burner by about a couple inches so that the flame is still heating the pot, but not directly touching the bottom surface of the pot. Keep this up making sure to continuously move the grain about the pot for 5-10 minutes till your grain gets a slightly browned, but not burnt, look to it.

Cooking Grains

Whether you’re cooking brown rice, white rice, buckwheat, quinoa, oats, millet, or some more obscure grain like amaranth or wild rice, there are some general things to keep in mind to cook your grains to perfection.

• Part 1: toasting grains
• Part 2: adding water to grains
• Tip!: adding seasoning to grains
• Part 3 + Tip!: steaming grains

Follow these simple steps and you’ll always have perfectly cooked grains in every meal. The only thing to be aware of is to not let your grains burn. A timer will prevent this, or an internal clock if you have a good one inside your head!