Comments on: Cast Iron Cookware and Catfish http://blog.wholefoodsmarket.com/2007/03/cast-iron-cookware-and-catfish/ The Official Whole Foods Market Blog Fri, 12 Mar 2010 00:52:39 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: whole foods market team member http://blog.wholefoodsmarket.com/2007/03/cast-iron-cookware-and-catfish/comment-page-1/#comment-2013 whole foods market team member Tue, 13 Mar 2007 15:15:53 +0000 http://wholefoods.com/socialmedia/podcast/2007/03/07/cast-iron-cookware-and-catfish/#comment-2013 Hi Ivy, thanks for the comment. Cast iron is an all-around great choice for cooking. It distributes and retains heat well and can be heated to high temperatures. Heat a little oil or butter in the pan. Check that the oil is hot before adding the veggies—test by adding one piece. If it sizzles briskly in the oil, add the rest of the vegetables and cook, stirring, until they are golden and crisp. Make sure the pan is not crowded—if you have too much in it, the food will steam rather than brown. Cook in two batches if necessary. Technically, sauté means cooking food in a small amount of fat over brisk heat, shaking the pan vigorously so that the food “jumps” (sauter is the French word for "jump"). Cast iron, as heavy as it is, does not lend itself to such easy maneuvering, so you probably won’t want to use the shaking and tossing method to turn the food. You can turn the food by stirring or using tongs. Happy cooking! Hi Ivy, thanks for the comment. Cast iron is an all-around great choice for cooking. It distributes and retains heat well and can be heated to high temperatures. Heat a little oil or butter in the pan. Check that the oil is hot before adding the veggies—test by adding one piece. If it sizzles briskly in the oil, add the rest of the vegetables and cook, stirring, until they are golden and crisp. Make sure the pan is not crowded—if you have too much in it, the food will steam rather than brown. Cook in two batches if necessary.

Technically, sauté means cooking food in a small amount of fat over brisk heat, shaking the pan vigorously so that the food “jumps” (sauter is the French word for “jump”). Cast iron, as heavy as it is, does not lend itself to such easy maneuvering, so you probably won’t want to use the shaking and tossing method to turn the food. You can turn the food by stirring or using tongs. Happy cooking!

]]> By: Patrick Collins http://blog.wholefoodsmarket.com/2007/03/cast-iron-cookware-and-catfish/comment-page-1/#comment-2014 Patrick Collins Tue, 13 Mar 2007 02:42:03 +0000 http://wholefoods.com/socialmedia/podcast/2007/03/07/cast-iron-cookware-and-catfish/#comment-2014 I use cast iron to saute my veggies (and pretty much cook everything else). Use oil - olive oil seems to work best, in terms of flavor and ease - as water will make your pan rust. I use cast iron to saute my veggies (and pretty much cook everything else). Use oil – olive oil seems to work best, in terms of flavor and ease – as water will make your pan rust.

]]> By: IVY DUNCAN http://blog.wholefoodsmarket.com/2007/03/cast-iron-cookware-and-catfish/comment-page-1/#comment-2016 IVY DUNCAN Sat, 10 Mar 2007 19:39:43 +0000 http://wholefoods.com/socialmedia/podcast/2007/03/07/cast-iron-cookware-and-catfish/#comment-2016 Is cast iron also good for sauteing vegetables? Should one use water or oil to saute? Is cast iron also good for sauteing vegetables? Should one use water or oil to saute?

]]> By: admin http://blog.wholefoodsmarket.com/2007/03/cast-iron-cookware-and-catfish/comment-page-1/#comment-2015 admin Thu, 08 Mar 2007 21:33:14 +0000 http://wholefoods.com/socialmedia/podcast/2007/03/07/cast-iron-cookware-and-catfish/#comment-2015 Have a comment about this episode?   We want to hear from you.  Thanks for listening! Have a comment about this episode?   We want to hear from you.  Thanks for listening!

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