104,850

Cast Iron Cookware Lake Charles LA

Despite being as old as sin, Cast Iron still has a place in every man's kitchen. Heavy and metal, oft requiring two hands to heft, these relics continue to prove their use, and their value, to this day.

College Street Technical & Industrial
(337) 217-4370, ext. 5304
736 E. College Street
Lake Charles, LA
 
Louisiana Culinary Institute
(225) 769-8820
10550 Airline Hwy
Baton Rouge, LA
# of Undergrads
60
School Information
Private
Setting
Mid-sized city

Data Provided by:
Grambling State University (Hotel Resturant Management)
(800) 569-4714
403 Main St
Grambling, LA
 
Nicholls State University Chef (John Folse Culinary Institute)
(985) 449-7091
107 Gouaux Hall
Thibodaux, LA
 
Delgado Community College (Culinary Arts Program)
(504) 483-4208
615 City Park Ave
New Orleans, LA
 
Sowela Technical Cpmmunity College (Culinary Arts and Occupations)
(800) 256-0482
3820 Senator J. Bennett Johnston Avenue
Lake Charles, LA
 
College Street Technical & Industrial
(337) 217-4370, ext. 5304
736 E. College Street
Lake Charles, LA
 
Louisiana Technical College (Culinary Arts and Occupations)
(504) 942-8333
3727 Louisa Street
New Orleans, LA
 
Cookin Cajun Cooking School
(504) 523-6425
#1 Poydras Street, Riverwalk, Store #116
New Orleans, LA
 
Kay Ewings Cooking School
(225) 751-0698
16016 Perkins Road
Baton Rouge, LA
 
Data Provided by:

Cast Iron Man Cooking

Provided By: 

Cast Iron Header


By Robert Fure

Despite being as old as sin, Cast Iron still has a place in every man's kitchen. Heavy and metal, oft requiring two hands to heft, these relics continue to prove their use, and their value, to this day.

What & Why?


Cast iron cookware is about as simple as it comes - iron that has been cast to skillet shape. The cooking properties of cast iron make it unlike anything else in the modern kitchen. The heavy metal has a high melting point and will hold its shape even when subjected to the most damning infernos. Many recipes even make allowance for the iron to be put directly onto a bed of hot coals or sat on a campfire.

Iron also heats, and more importantly, retains heat, evenly. No matter where the flame, or electric stove top, touches the pan, when it has been preheated, the entire surface is the same temperature. There are no cold or hot spots, making for perfectly even cooking. The heat is also well retained - tossing on a steak won't drop the temperature like a rock, it will instead remain hot for a perfect sear.

Cast iron is very versatile and is perfect for a wide range of food:

  • Steak

  • Chicken

  • Burgers

  • Pizza

  • Pie

  • Eggs


How?


All is not perfect in the iron age. Unless you buy it pre-seasoned, each cast iron item must be seasoned. This seals in a layer of fat that acts as a lubricant and a protective agent. Further, if you let it sit in water, rust will set in quite quickly. Treat your pan like it deserves, though, and it will serve you to no end.

Because of the high heat retention, often times it is best to cook at a lower temperature setting than you're used to. These skillets get hot and stay hot. Good time to mention - a good oven mit, or a welder's glove, should be used to handle the hot iron. With low heat, stews can simmer all day long. On medium heat, chicken strips for fajitas cook up in a flash. Turn to medium-high and after six minutes on each side, the most delicious burger is at your fingertips. Set to high, cast iron skillets and dutch ovens are excellent at traditional deep oil frying. The high heat is most often used to sear meat, some say sealing in its juices. After the sear is completed, the entire skillet can be transferred to the oven to finish cooking. This method is a staple of steak and tuna creations.

Welder's Mit

Lest it not be forgotten, cast iron is famous for its cornbread. The outsides get a delicious crisp to them, while the soft inside remains moist. When you first pick up your cast iron, get a good recipe book as well - you're going to love working with iron.

Tips



  • Use a lower heat than what you would normally select.

  • Use an ample amount of lubricant (butter, grease, cooking spray, oil).

  • Do not use soap to clean, as it will eat away at the seasoning.

  • Hot water and a stiff bristled brush will chip away any stuckons, and the heat of cooking will keep it sanitary.


Burger


The Perfect Burger



  1. Gather your meat, 1/3lb per burger. Season lightly with...

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