AZ Barbeque.com

cast iron vs aluminum

Discussion started on

skou

  • Karma: 0
Speaking from experience Dave?  :D

I had a friend in Hawaii, that loved seared Ahi steaks, but he couldn't cook them insice, for the same reason.

He'd heat up that 15 inch Lodge pan, until the seasoning started to smoke good, and then add oil and the steaks.  Cooked them about 20 seconds on a side, and they tasted like steak.  Really, just like steak.

steve
#16 - November 23, 2009, 08:55:18 pm
Currently cooking with a newly built UDS,(thanks to Skouson, my brother) which is my current best smoker.  I've also got a Weber Performer, also from Sterling.  My brothers think I'm CRAZY.  (Strangely, they're right.)

Quiggs

  • Karma: 3
Speaking from experience Dave?  :D

Started oven, then thought to self......hmmmmmm just as she walked in.  Told her my idea of moving project outside.......she said that might be a goooooood idea.......
#17 - November 23, 2009, 09:07:24 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

kingbrutis

  • Karma: 0
I just scored a 13 inch camp chef seasoned pan for under $20 shipped.
#18 - November 23, 2009, 09:08:37 pm
KCBS Judge #53780

ddog27

  • Karma: 0
I think I remember Alton Brown saying that the aluminum ones are more for cooking over a fire and then cast iron ones are more for cooking with coals on them.   
#19 - November 25, 2009, 07:06:44 am
Darin "D-Dog" Hearn
Eastern Arizona BBQ Club Ambassador
DDog@AZBarbeque.com

D-dog's BBQ Rubs,
So good they're better than Ketchup!
http://ddogsbbq.com

http://www.myspace.com/ddogsbbq

Dutch100

  • Karma: 1
I have read with interest the posts here regarding aluminum vs. cast iron and would like to throw in my $0.02 worth. They each have their pro's & cons, obviously one being the weight difference. For those backpacking, or other weight restriction situations, aluminum is the way to go. Aluminum will heat & and cool much faster than cast, will fluctuate in even heating when there is a wind, for a few. I have had expereince where the balance of the oven is not so great if there is a fluid type dish like syrup, stews, soups, etc. when transporting it from cook area to serving. It tends to flow to one side and tip resulting in spillage if not paying close attention and using both hands (with a glove). Aluminum does not have the problem with rusting so can be treated like any other dish in cleaning with soap or putting in the dishwasher. I would be very careful about using aluminum over an open flame as it can melt thru especially if there isn't anything in the oven, but then again, if your using that high of a heat, somethings wrong anyways. I use our aluminums quite regularly with coals making anything we also do in cast iron. Cakes flip right out without sticking. The annodized aluminum ovens are better in that it is a harder material and has less tendency for any scratching off flakes of aluminum, but they are more pricey. Just a few of my ramblings.
#20 - December 15, 2010, 10:36:13 am
Mark "Dutch" Wilkins
The Bar B Chuckwagon

azkitch

  • Karma: 9
I understand that a lot of cast iron aficionados poke around Goodwill and such in pursuit of old dutch ovens. Anyone had any luck with this?
I bought an old seasoned beautiful Wagner #8 at Brass Armadillo for about $20, and found a #5 Wagner skillet with chromed outside for $7.99 at my local Goodwill store. You'd either have to get lucky, or hit up GW or Savers daily, to score CI...I'm sure people snap it up right away.
#21 - December 15, 2010, 01:00:15 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Members:

0 Members and 1 Guest are viewing this topic.