Smoke Irons
Smoke Irons
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 NEW Adams MB2 Irons 3 PW KBS Smoke Tour S Flex Right Handed $599.95 Time Remaining: 19d 4h 11m Buy It Now for only: $599.95 |
 TaylorMade RAC MB TP Smoke Iron set 3 PW RIGHT HANDED Sensicore Gold Steel $358.00 Time Remaining: 7h 13m Buy It Now for only: $395.00 |
 New Adams MB2 Irons 3 PW KBS Smoke Tour S Flex Right Handed $649.95 Time Remaining: 19d 13h 4m Buy It Now for only: $649.95 |
 TaylorMade RAC MB TP Smoke Blade Iron Set 4 PW Precision Rifle 60 Golf Clubs $335.00 Time Remaining: 19d 10h 45m Buy It Now for only: $335.00 |
 Adams Idea MB2 Iron Set 3 PW w KBS Tour Stiff Smoke Finish Shaft $350.00 (11 Bids) Time Remaining: 7h 34m |
 TAYLORMADE JAPAN TP MB SMOKE BRAND NEW IRON SET x8 DYNAMIC GOLD 3 9PW NEW $1,600.00 Time Remaining: 19d 14h 8m Buy It Now for only: $1,600.00 |
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 TaylorMade RAC MB TP Smoke Iron set Golf Club 4 PW Dynamic Gold X100 Shafts $250.00 (1 Bid) Time Remaining: 9h 52m |
 Adams Idea MB2 Irons 3 to PW KBS Smoke Tour X Flex Adams Authentic Brand New $749.99 Time Remaining: 5d 4h 5m Buy It Now for only: $749.99 |
 TAYLORMADE TP MB iron SMOKE Dynamic Gold 8 clubs 3 PWJapan Limited $2,449.90 Time Remaining: 2d 41m Buy It Now for only: $2,449.90 |
 Mint TaylorMade Rac TP MB Smoke Single Iron 5 Iron Steel Stiff Right $104.99 Time Remaining: 28d 2h 24m Buy It Now for only: $104.99 |
 Adams Idea Black CB3 Forged 3 Pw KBS Tour Smoke Stiff Iron set Golf Club $469.00 Time Remaining: 1d 14h 22m Buy It Now for only: $519.00 |
 Adams Idea MB2 Irons 3 to PW KBS Smoke Tour S Flex Adams Authentic Brand New $749.99 Time Remaining: 5d 4h 3m Buy It Now for only: $749.99 |
 TaylorMade RAC TP MB Smoke Single 8 Iron Tour Issue Dynamic Gold Steel Stiff $59.99 Time Remaining: 13d 10h 16m Buy It Now for only: $59.99 |
 TaylorMade RAC MB TP Smoke Iron set Golf Club $285.00 Time Remaining: 3d 13h 49m Buy It Now for only: $450.00 |
 TaylorMade RAC TP MB Smoke Single 6 Iron Tour Issue Dynamic Gold Steel Stiff $59.99 Time Remaining: 13d 10h 18m Buy It Now for only: $59.99 |
 TP MB IRON SMOKE 2010 3 9P Taylor Made $807.11 Time Remaining: 23d 1h 28m Buy It Now for only: $807.11 |
 TAYLORMADETP FORGEDMANS RIGHT HAND SMOKE FINISHED 2 IRON $46.00 (10 Bids) Time Remaining: 5d 7h 22m |
 Taylormade Burner 10 Smoked 6 Iron Steel RH Regular $34.79 Time Remaining: 2d 7h 11m Buy It Now for only: $34.79 |
 TP MB IRON SMOKE 2010 7I Taylor Made $93.30 Time Remaining: 13d 1h 25m Buy It Now for only: $93.30 |
How to Use and Season Cast Iron Cookware
How To Use Cast Iron Cookware:
The first most common mistake of why people do not like cast iron is that they say everything sticks. If food sticks to your cast iron pan, your pan is NOT seasoned right and you need to re-season it. Cast iron is a natural non-stick surface and if your pan is seasoned correctly it WILL NOT stick!
Always preheat your cast iron frying pans before frying in them.
Water droplets should sizzle, then roll and hop around the pan, when dropped onto the heated surface. If the water disappears immediately after being dropped, the pan is too hot. If water only rests and bubbles in the pan, it is not quite hot enough. NOTE: Do not pour large amounts of cold liquid into your hot cast iron frying pan. This can cause the cast iron to break. Never forget your potholders! Cast iron pan handles get HOT when cooking!
There is a trick to maintaining cast iron cookware and that trick is known as "seasoning" or "curing." Your food will never stick to the bottom of the skillet or pot and the iron will not rust if it is properly seasoned. Plus the cast iron cookware cleans up easily as well. Seasoning or curing cast iron cookware means filling the pores and voids in the metal with grease of some sort, which subsequently gets cooked in. This provides a smooth, non-stick surface on the inside of the cast iron pan.
If the cast iron pan was not seasoned properly or a portion of the seasoning wore off and food sticks to the surface or there is rust, then it should be properly cleaned and re-seasoned. Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
NOTE: All new (not old cast iron cookware) cast iron pans and skillets have a protective coating on them, which must be removed. American companies use a special food-safe wax; imports are covered with a water-soluble shellac. In either case, scrub the item with a stainless steel scouring pads (steel wool), using soap and the hottest tap water you can stand.
How To Season Cast Iron Pans and Cast Iron Skillets:
Definition of Seasoning: To season a cast iron pan means to create a slick and glassy coating by baking on multiple thin coats of oil. This will protect the cast iron pan from getting rusted and makes for a non-stick cooking surface.
You season a cast iron pan by rubbing it with a relatively thin coat of neutral food-grade oil (I stress a light coat of oil). Rub the oil off with paper towels or a cotton cloth. The pan will look like there is no oil left on the surface, but there is as the oil is just very thin (the pan will look dry, not glistening with oil).
NOTE: Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans.I recently experimented and found out that food-grade coconut oil/butter also works great.
Also check out the Q&A's web pages below: Techniques for Restoring and Seasoning
Old Cast Iron Pans and Cast Iron Skillets.
Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 minutes in a 450 to 500 degree F. oven. Once done, turn off the oven, and let the pan cool to room temperature in the oven. Repeating this process several times is recommended as it will help create a stronger "seasoning" bond. I usually do this process 3 to 4 times. NOTE: Seasoning cast iron pans does generate smoke similar to cooking in a dirty oven.
The oil fills the cavities and becomes entrenched in them, as well as rounding off the peaks. By seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavor. Your ironware will be slightly discolored at this stage, but a couple of frying jobs will help complete the cure, and turn the iron into the rich, black color that is the sign of a well-seasoned, well-used skillet or pot.
Never put cold liquids into a very hot cast iron pan or oven. They will crack on the spot!
Be careful when cooking with your cast iron pans on an electric range, because the burners create hot spots that can warp cast iron or even cause it to crack. Be sure to preheat the iron very slowly when using an electric range and keep the settings to medium or even medium-low.
You can see more castiron cookware at Cast Iron Skillets Store
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