Wok This Way

[JackK]

Dread

I got away from my cast iron a long time ago, actually away from cooking, but have just rediscovered what great cookware CI makes. I am lusting for a Lodge enamel cast iron 5 qt dutch oven almost as much as a new USMC tartan kilt.

Jack

[GMan]

Jack,

Speaking from experience those 5 qt dutch oven Lodge Cast Iron's are a piece of wonderful work. Wouldn't trade mine for more kilts!!!

[Dreadbelly]

Jack,

Speaking from experience those 5 qt dutch oven Lodge Cast Iron's are a piece of wonderful work. Wouldn't trade mine for more kilts!!!

Yes they are. However, the enameled ones are worthless. You don't want that. It chips, stuff sticks, and not as much iron gets in to your food.

The pre-seasoned or original finish is the one to get.

This is my opinion, but I feel that Lodge's enameled pans are a mistake. The are trying to compete with pro cookware, like Caphalon and such, and there is no need to compete. Most pro chefs use plain cast iron. And Lodge making an entire enameled product line is shooting themselves in the foot. They need to stick to what they do best and don't spread them selves out to thin. They can not afford to float a piss poor product line. The average consumer is not very well educated. The don't care about price vs performance issues. They just want cheap. Which is why Wal Mart does so well. Because of this, Lodge is already endangered. There are tons of cheap cast iron imports of all kinds from other countries, BAD cast iron imports I might add, and I will say it again, they can not afford to dick around with designer buzz word goods. Sure it's pretty... And it's nice to look at, and it looks good on the table, and that's the whole point. People buy it because of how it looks, when they should be buying for how it performs.

Also, it is dangerous. The enamel actually retards heat, causing everything to heat unevenly. You must cook over low or medium temperatures. If it ever gets to hot, you put you, and everybody around you, at serious risk. One part expands while another part does not, and the metal warps a bit. Warps to much, gets to hot, and the enamel shatters, spraying everything around it with razor sharp enamel shrapnel and some iron bits as well.

That said, it does make for a decent crockery for some dishes so long as you are fully aware of it's limitations.

Oh, and since I am dispensing free valuable advice, never, ever, under any circumstance, buy an enameled pressure cooker. Why they sell these damned accursed things, I will never know, but they do. Because they are "pretty." There have been fatalities.

[millar]

Dread I am so with you on the harmony of cooking and the balancing of flavors. and the ying and yang. The first place I heard about that with cooking was an interview on NPR with Grace Young. She was pushing her book "Wisdom of the Chinese Kitchen,"she spoke alot about balancing flavors and how it leads to a more balanced life. The thing I most took away from the interview was her peace. Cooking is something that should put you in a peaceful place, afterall you have total control over the environment.

By the way I came home after reading all of your recipes and fired up my iron skillet. I agree with your enamel assessment. If the iron is seasoned correctly it is totally the best thing out there and good for you because you get the iron from the cookware.

[GMan]

Dread,

I do agree with you, enamel is not worth it! My seasoned one makes the best chili around. People come from miles around to taste it (of course being invited doesn't hurt). I am strictly a seasond cast iron cookwear cook.

[Dreadbelly]

Dread I am so with you on the harmony of cooking and the balancing of flavors. and the ying and yang. The first place I heard about that with cooking was an interview on NPR with Grace Young. She was pushing her book "Wisdom of the Chinese Kitchen,"she spoke alot about balancing flavors and how it leads to a more balanced life. The thing I most took away from the interview was her peace. Cooking is something that should put you in a peaceful place, afterall you have total control over the environment.

Interesting. So, woks really are self conscious entities then? It is kind of interesting to find that I am not alone in finding this train of thought as I delve in to wok cooking. I am going to have to find that book and see what lies ahead, to see what wisdom my wok has to impart to me. I shall have to start collecting woks then, to see what they have to say.

While I meditate, and look to find peace, the simple and honest truth is, I am still filled with a lot of dark spots. I pray, and do all that, but I still have my demons. I don't want to sound like some whiny goth kid, but they are there.

Control. Ah, now there is a topic. Dare I go there? I shall. I have control issues. My lashing out at those I see as bullies, my careful control in my kitchen, all my obcessive compulsive traits are probably left over echoes of a child that had no control over anything and desperately fought tooth and nail to cling to his fragile existance. Wahay! Pop psychology at it's best. From a powerless child that could do nothing to a monsterous brute that is supremely and totally confident in his abilities. Manifest destiny? Projected destiny? I think, therefore, I manifest. Hmm, could be, could be.

Being something of a philosopher my self, it is fitting that I start delving in to wok mysticism.

[Rob Wright]

Dread, I never took home ec, I started busting suds in a kitchen and worked my way up to prep and then line cook. At 19 I was head line cook in a mexican restaraunt and my partner and I were putting a plate up every 45-60 seconds.

I've worked in church camp kitchens, scooped ice cream ,been a prep cook, short order cook, I've done a lot in my 13 years in the trade.

I can see the patterns of the flow of food for the orders and I'm constanlt directing the monkey minions to best optimize that flow.

I see the balance and I try to keep the harmony singing in tune so that everyone is happy.

My customers are even less adventursome than the people where you live Dread. Meat and potatos, greens are what food eats. Pasta? *** is that? Real chinese? No good. Thai? I won't repeat what some have said about oriental food in general.

People are amazed by what i can cook away from work. People here are so sheltered that most have no idea what real mexican food is.They only know the real greasy version of tex-mex that most of the restaraunts serve. Though a couple from California just opened a place and they serve really good stuff, not greasy, fresh, subtle and bold flavors, it's the only other food in town I will eat besides my own cooking.

I'm fortunate that my father in his retirement has taken up gardening. In the summer I get lots of fresh veggies because sadly Wal-Mart is the only grocery store in the area and half the time their produce section reeks of rot. Come winter the selection is even worse.
Dread, could you post some more recipes on your site? I'm always looking out for new stuff to try

Rob

[JackK]

Dread,

I do agree with you, enamel is not worth it! My seasoned one makes the best chili around. People come from miles around to taste it (of course being invited doesn't hurt). I am strictly a seasond cast iron cookwear cook.

Glen,

Might just be another reason to make a road trip to Denver, the first being my friends in Golden just having a new grandson. Getting a seasoned dutch oven is going to save almost enough $$ to get a new kilt, or maybe a freelander sporran.


Jack

[davedove]

This board is great. Not only do I learn a lot about kilts and tartan, I also pick up pointers for my cooking. Although the only professional cooking I've done was a couple of summers going through school, I've done a lot at home. So far, I haven't found anything I couldn't cook, although there are some things I won't cook because of personal tastes. I normally cook with some of the expensive non-stick stuff, but I've recently picked up a Lodge Dutch oven and I plan to work that into my style. Since I only cook for myself, I've become an expert in the one dish meal and the Dutch oven will work perfectly for that. My only problem is that I learned to cook for a family of four big eaters and I wind up with too many leftovers. I'm learning to downsize my preparations, but it's hard with the standard sizes in the stores, as they're just not made for single or even double servings.

[Dreadbelly]

Leftovers. I love leftovers. You can use them to make new meals! You can freeze them in a tray for hard times. You could offer some to a neighbor down on their luck and in obvious need of food. So many things you can do with leftovers.

Tex-Mex. Gag-a-maggot. No offense to anybody, but I loathe Tex-Mex. It's a greasy ball of glop. Disgusting.

True Mexican food has very little meat. Strange, but very true. Most of the poorer folk can not afford meats. Hence a diet rich in beans for protein. And avocados, which are life sustaining. And everything centers around masa. Maize. Corn. From tortillas to hominy, from corn and peanut soup to corn tamales, you are going to find a lot of corn. And veggies. And most Mexican meals are light, with the exception of the middle of the day meal, which may be seven or eight courses. Traditionally speaking. About 5 to 6 am, Merienda. A waking snack, to invigorate the body for morning chores. Pan dulce and coffee. A little later, maybe 9 am, Almuerzo. A light but high energy breakfast. Probably involves a lot of hot fresh tortillas and corn. 2 pm. Comida. Lunch. Mid day. A very large meal, followed by a siesta for proper digesting. 5pm. Merienda again, not long after waking. Antojitos and coffee. The heat of the day is gone, it is back to work for many hours still. And finally, at around 9 to 11 o' clock at night, Cena. Supper. Coffee and pan dulce. And maybe, just maybe, some leftovers from lunch. But not bloody likely as everybody eats a great deal at lunch, and leftovers are a rarity.

Mmm lotta coffee in that diet. Coffee traditionally served with a bit of cocoa in it and spices.

I'll start getting up some recipes. I'll even post them here for all of us daring kilt wearers.