Reheating Food

[W. Hilditch]

This is our kitchen counter. Too much stuff, but can you tell what is missing?





When reheating food we often think first of an oven. In this kitchen there is a regular oven that can double as a convection oven, two toaster ovens (A ’59 model that stays on the table.) and a roaster oven all of which can reheat most everything. Most of time a cast iron skillet does the job for us. With a cover or a piece of foil it is great for pizza, meats, breads & sweets and most anything that was cooked in it originally. The flavor and texture of the food seems to come out the best when reheated in a skillet. Even my dad’s slumgullion (chili mac).

Oh yea, we do have a microwave oven. It’s hidden in the cabinet next to the pantry door. It’s used to thaw out chicken when necessary or reheat meat and veggie combo lunches.

Hilditch

 

[MEValery]

I agree that food tastes better reheated in the oven in cast iron compared to a microwave. I only resort to a microwave when I've gotten too hungry and I need immediate sustenance. But I prefer to plan ahead and reheat in the oven. Especially pizza! Now I'm getting hungry again.

 

[W. Hilditch]

I should have explained better. I meant using a CI skillet on the stove top is what we use most to reheat. That way we don't have to heat up the oven, but just turn the burner on low.

Hilditch

 

[Steve O.]

Thanks for this. Since we remodeled our kitchen a couple years ago, we no longer have a microwave. Instead, we installed a "steam convection" oven and it does a great job reheating foods--especially those that the microwave would dry out, e.g. rice. The only thing a microwave does better is heating liquids quickly, but the stovetop does that well enough. Will add the cast iron skillet to the mix!

 

[W. Hilditch]

It is left over night; with the ribs warming in the skillet.



Add some yummy seafood salad (scallops, shrimp, lump crab, Hellmann’s, celery & onion.). Beats fast food.



Hilditch

 

[W. Hilditch]

You don’t make sheet bakery pizza in cast iron, but reheating it in a skillet is the best way to go.



Hilditch

 

[SpurgeonH]

I know all of you are jealous of Hilditch's kitchen, but I feel the need to up the jealousy factor ... I've actually been in Hilditch's kitchen! Nanny nanny boo-boo!! Haha!

He has a great setup.

BTW - is that a Wagner glass lid? I need to find one.

 

[W. Hilditch]

No Spurgeon, not Wagner. Generic with size in cm only. Clear glass lids are getting real hard to find, especially the right size! I gave up finding one for a crock and made a wood one.

Hilditch

 

[TonyR]

I luck on wagner glass lids every now and then. I search the lid section of the thrift stores (St. Vinnies, Goodwill). I always buy them if they're there.
They're not always labeled wagner, but they generally have that scallop on the inside and if you look closely the word wagner is on the rim.
I even once found a labeled wagner square lid to fit my wagner square skillet.