Eating and Drinking > Kitchen Natter

Any Cast Iron bakeware users in the kitchen?

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DanielCoffey:
I have a question for folks who use Cast Iron bakeware, particularly pie dishes.

I have just been given a newly seasoned 10" cast iron pie dish. It is 2" deep as well which is what I particularly needed. My existing pie dish was a 9" shallow dish in enamel steel so was safe to leave whatever you had baked in it in the fridge until it was all eaten.

Since I think cast iron doesn't like being left damp, do you have to turn out pies into another container as soon as they are cooled or are they alright for a day or two in the fridge? It will mainly be used for deeper pies such as baked custards.

This will be my first piece of cast iron in the kitchen so I am aware of the rules such as "No soap!" and particularly "If you put it in the dishwasher I will kill you!"

Yorkie:
I've successfully left cast-iron casserole dishes in the fridge for a day or two, but am not sure about pie dishes

DanielCoffey:
Thanks - I'll see how the dish behaves after this first bake. Worse case I can wash and reseason afterwards.

wighty:
Many years ago I acquired a full set of saucepans, and a casserole pot from my Grandmother.  I soon gave up on them as they were so heavy.  The only one I still have is the 'cauldron' as we call it now.  It's washed in plain water and then put back on the stove to reheat and dry off. It retains heat for quite a while after removal from the oven.

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