IGX

I've had this for about 6 weeks now after replacing the last pan which the non-stick coating bit the dust.
By far the best frying pan I've used.
It's not coated so the non-stick can't be worn off.
Great for both eggs and steak. steak tends to stick slightly but the pan is easily cleaned, eggs with a little olive oil
don't stick to the pan whatever the temperature.
Also a good weight so if you wanted to smack someone in the head with it, would still be usable afterwards
Well worth the $$$. Cost me $ 120 Australian at a 40% off christmas sale
http://www.woll-cookware.com/mediathek/ ... l=2&lang=4

If Beth Heke had one of these, Once were warriors would have been a very short film.
" cook us some eggs beth"
" sure I'll get the woll out"

Uh oh, another post due for the "you are a homosekshul" treatment.

http://www.castironchatter.com/wp-conte ... killet.jpg

Mine cost me $5 US.

I got mine free from my grandma's estate. A big monster 12" cast iron skillet, a 8", and a cast iron dutch oven that's awesome for deep frying.

Just keep those fuckers seasoned and they do great.

Same here, got a nice 9" pan for like $11. Season it, don't burn it, you're good. Works as well as a fancy Le Creuset I was given as a present.

Cornbread baked in a preheated cast iron skillet. Mmmmm crispy outside goodness.

Cornbread is fucking delicious.

I like steak to stick to the pan. Deglaze!!!!!!! Or however you spell it.

The Shafpocalypse wrote:Just keep those fuckers seasoned and they do great.

My cast iron pans are perfectly seasoned, well used, and I wouldn't part with the four of them for four hundred bucks.

I use them for deep dish pizza pans too.

Excellent.

I've used cast iron in the past. The MAJOR flaw is they stay hot a long-time. So, you have to put your food into another pan or plate to eat it. Thus, another dish to wash. I'll stick to my tefel (not sure spelling).

What's the best grease to use to season an iron pan?

Also, what's the best grease to use when cooking eggs, meat, etc?

Just got a cast iron pan and was wondering how everbody else does it. I'll use it amost daily making eggs, stir fry, meat. I know bacon grease is best but is probably least healthy.

Olive oil, sesame oil, butter.

Heat it up,wipe it out.

Use salt to scrub shit out of it, then gentle rinse with cool water (no soap).

Hard to do, but eventually it becomes nonstick as hell.

Never cook acid (tomatoes) in it. It eats the seasoning right off.

The Shafpocalypse wrote:I use them for deep dish pizza pans too.

Excellent.

My wife makes kick ass Chicken Pot Pies in the pans, too.

The Shafpocalypse wrote:Olive oil, sesame oil, butter.

Heat it up,wipe it out.

Use salt to scrub shit out of it, then gentle rinse with cool water (no soap).

Hard to do, but eventually it becomes nonstick as hell.

The olive and sesame oil and butter for the seasoning, or daily use, or both?

I've never heard of the salt thing in the seasoning process, what's that do?

Herv100 wrote:

The Shafpocalypse wrote:Olive oil, sesame oil, butter.

Heat it up,wipe it out.

Use salt to scrub shit out of it, then gentle rinse with cool water (no soap).

Hard to do, but eventually it becomes nonstick as hell.

The olive and sesame oil and butter for the seasoning, or daily use, or both?

I've never heard of the salt thing in the seasoning process, what's that do?

I season with vegetable oil. seems to work. seasoning is more about the process than the oil, IMO. all the cooking you do is going to really "season" it after the initial seasoning.

olive oil is pretty impossible to cook with in cast iron, because it has a relatively low smoke point, and cast iron gets hot as fuck. stick to the butter or oils with a a higher smoke point.

or cook everything in bacon/duck fat. duh.


(edited because one sentence made no sense.)

Salt is just an abrasive that gets gunk off of the pan without water or other cleaners that would destroy the seasoning. Some people use cornmeal, same idea.

GoDogGo! wrote:Salt is just an abrasive that gets gunk off of the pan without water or other cleaners that would destroy the seasoning. Some people use cornmeal, same idea.

After cleaning, coat it lightly with oil.

no need to season the Woll.
Turn the gas up high, pour some olive oil in, crack 4 eggs in, fry both side, and slide onto plate of toast and cheese
impossible to burn the oil or burn the eggs, no special cleaning required. No seasoning.
No idea what cornbread is, must be some hick yank thing

macmad wrote:no need to season the Woll.
Turn the gas up high, pour some olive oil in, crack 4 eggs in, fry both side, and slide onto plate of toast and cheese
impossible to burn the oil or burn the eggs, no special cleaning required. No seasoning.
No idea what cornbread is, must be some hick yank thing

I highly recommend getting the Woll pan in several different colors, that way you can cook with the one that matches your mood, or what you're wearing.

macmad wrote:no need to season the Woll.
Turn the gas up high, pour some olive oil in, crack 4 eggs in, fry both side, and slide onto plate of toast and cheese
impossible to burn the oil or burn the eggs, no special cleaning required. No seasoning.
No idea what cornbread is, must be some hick yank thing

Hick? Fuck, oh dear. You guys put beets on hamburgers. Which you eat after pouring 28 or 50 beers down your neck.

Then you do the technicolor laugh, and it's mostly purple and you call this process "blowing beets." And we're hicks? Geez.

Cornbread is best with chili, stews, fried chicken, BBQ-ed pork....

Do you have corn meal at the bottom of the earth? If you're not too busy blowing beets, look around for it.

If you can find it, here's a recipe:

Ingredients:

* 1 1/2 cups yellow cornmeal
* 1 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 scant teaspoon salt
* 3 to 4 tablespoons sugar
* 1/4 to 1/2 cup chopped jalapeno peppers
* 1 cup canned corn kernels, drained, optional
* 1 cup (4 ounces) finely shredded Mexican blend cheeses or Cheddar cheese
* 1 1/4 cups buttermilk
* 2 large eggs
* 6 tablespoons melted butter

Preparation:
Grease and flour a 9-inch square baking pan. Heat oven to 400°.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until lightly browned and firm.

DEATHTURD wrote:

macmad wrote:no need to season the Woll.
Turn the gas up high, pour some olive oil in, crack 4 eggs in, fry both side, and slide onto plate of toast and cheese
impossible to burn the oil or burn the eggs, no special cleaning required. No seasoning.
No idea what cornbread is, must be some hick yank thing

I highly recommend getting the Woll pan in several different colors, that way you can cook with the one that matches your mood, or what you're wearing.

Two colors also helps not mixing up the meat and the milk pans.

Hebrew Hammer wrote:

DEATHTURD wrote:

macmad wrote:no need to season the Woll.
Turn the gas up high, pour some olive oil in, crack 4 eggs in, fry both side, and slide onto plate of toast and cheese
impossible to burn the oil or burn the eggs, no special cleaning required. No seasoning.
No idea what cornbread is, must be some hick yank thing

I highly recommend getting the Woll pan in several different colors, that way you can cook with the one that matches your mood, or what you're wearing.

Two colors also helps not mixing up the meat and the milk pans.

LOL! You fucking Jew.

seeahill wrote:

macmad wrote:no need to season the Woll.
Turn the gas up high, pour some olive oil in, crack 4 eggs in, fry both side, and slide onto plate of toast and cheese
impossible to burn the oil or burn the eggs, no special cleaning required. No seasoning.
No idea what cornbread is, must be some hick yank thing

Hick? Fuck, oh dear. You guys put beets on hamburgers. Which you eat after pouring 28 or 50 beers down your neck.

Then you do the technicolor laugh, and it's mostly purple and you call this process "blowing beets." And we're hicks? Geez.

Cornbread is best with chili, stews, fried chicken, BBQ-ed pork....

Do you have corn meal at the bottom of the earth? If you're not too busy blowing beets, look around for it.

If you can find it, here's a recipe:

Ingredients:

* 1 1/2 cups yellow cornmeal
* 1 1/2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 scant teaspoon salt
* 3 to 4 tablespoons sugar
* 1/4 to 1/2 cup chopped jalapeno peppers
* 1 cup canned corn kernels, drained, optional
* 1 cup (4 ounces) finely shredded Mexican blend cheeses or Cheddar cheese
* 1 1/4 cups buttermilk
* 2 large eggs
* 6 tablespoons melted butter

Preparation:
Grease and flour a 9-inch square baking pan. Heat oven to 400°.

In a mixing bowl, combine the cornmeal, flour, baking powder, soda, salt, and sugar; stir in chopped peppers, corn kernels, and cheese.

In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened. Spread the batter in the prepared baking pan. Bake for 30 to 35 minutes, or until lightly browned and firm.

Fuck yes.