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PICS of any or all Cast iron or Dutch Ovens Go here. Post them UP

Discussion in 'Food Talk' started by taco084gb, Jun 10, 2010.

Page 21 of 67
  1. Sep 18, 2019 at 3:20 PM
    #401
    HighCountryTacoma

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    HighCountryTacoma Well-Known Member

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    Nice score man!
     
    HighCountryTacoma, Sep 18, 2019
    #401
    wilcam47 and Bigdaddy4760[QUOTED] like this.
  2. Sep 18, 2019 at 3:42 PM
    #402
    wilcam47

    #402
    wilcam47 Keep on keeping on!

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    nice! Any name brands that you noticed?
     
    wilcam47, Sep 18, 2019
    #402
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  3. Sep 18, 2019 at 3:46 PM
    #403
    Bigdaddy4760

    #403
    Bigdaddy4760 Well traveled Older Than Dirt

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    Never looked just chunked them in the shop. When I get time will look them over.
     
    Bigdaddy4760, Sep 18, 2019
    #403
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  4. Sep 18, 2019 at 4:27 PM
    #404
    la0d0g

    #404
    la0d0g Its 4 o’clock somewhere

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    Damn! Lucky!
     
    la0d0g, Sep 18, 2019
    #404
    stbear, Bigdaddy4760[QUOTED] and wilcam47 like this.
  5. Sep 30, 2019 at 10:27 AM
    #405
    yota243

    #405
    yota243 Well-Known Member

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    yota243, Sep 30, 2019
    #405
    la0d0g and wilcam47 like this.
  6. Nov 11, 2019 at 6:40 AM
    #406
    Choco_Taco

    #406
    Choco_Taco Sarcastic AF

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    I’m coming in a bit late to this, but why sand down the cooking surface? I bought a Lodge skillet a while ago, but haven’t really used it as much as I thought I would but would like to use it more, so I’m curious about this method.
     
    Choco_Taco, Nov 11, 2019
    #406
  7. Nov 11, 2019 at 6:56 AM
    #407
    yota243

    #407
    yota243 Well-Known Member

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    Because it isn't smooth; a smooth surface lends itself better to a non stick since there is less crevices for food to seep into

    Also
    https://youtu.be/IRmHtp1TEnw
     
    yota243, Nov 11, 2019
    #407
    Bigdaddy4760, la0d0g, czach and 1 other person like this.
  8. Nov 11, 2019 at 7:49 AM
    #408
    CurtB

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    CurtB Old Timer knowitall

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    What he said ^^
     
    CurtB, Nov 11, 2019
    #408
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  9. Nov 11, 2019 at 8:57 AM
    #409
    Cold Iron

    #409
    Cold Iron Well-Known Member

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    I prefer the older Griswold and Wagner skillets for that very reason. I use a
    $10 3M 7771 Stripper Brush, 4" Diameter
    3M rust stripping wheel on my drill if I pick up a Lodge cheap enough

    [​IMG]

    Gasser comes in handy to start the reseasoning

    [​IMG]

    Then finish seasoning with bacon. Bacon, lots and often.

    [​IMG]

    Of course that is home made and smoked bacon.
     
    Cold Iron, Nov 11, 2019
    #409
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  10. Nov 11, 2019 at 9:31 AM
    #410
    Choco_Taco

    #410
    Choco_Taco Sarcastic AF

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    What do you do after the bacon? Wipe off with water and paper towel, then add some Crisco and let cool? That’s what I was shown, but not sure if that’s right.
     
    Choco_Taco, Nov 11, 2019
    #410
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  11. Nov 11, 2019 at 12:12 PM
    #411
    Cold Iron

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    Cold Iron Well-Known Member

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    That should work.

    With bacon first thing I do while the pan is still hot is pour the grease in a bacon grease catcher that I keep in the fridge. Because all great recipes start with first you cook a pound of bacon...

    [​IMG]

    It has a strainer that sits on top which is removed here.

    Right before I get ready to do that I turn on the kitchen faucet to pure hot then stick the pan under it. I have a stiff nylon bristle brush I keep on the counter and scrub it out well. Then throw it back on the burner which is turned off but still hot and dries the pan in seconds. After that you can use Crisco or what ever you want, eventually it will turn black and be seasoned enough you don't usually have to keep seasoning it. If I end up with something in it that sticks first I use a hard silicone scrapper to get the chunks out. Failing that I use a stainless steel chainmail scrubber.
     
    Cold Iron, Nov 11, 2019
    #411
  12. Nov 11, 2019 at 12:20 PM
    #412
    CurtB

    #412
    CurtB Old Timer knowitall

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    CurtB, Nov 11, 2019
    #412
    Bigdaddy4760 and Cold Iron like this.
  13. Nov 11, 2019 at 1:13 PM
    #413
    Cold Iron

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    Cold Iron Well-Known Member

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    Cold Iron, Nov 11, 2019
    #413
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  14. Nov 25, 2019 at 2:15 PM
    #414
    2Toyotas

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    2Toyotas Well-Known Member

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    Interesting, all the things you all do to season.
    I just use them, they season themselves.
    I have used flax, but that gets removed over time.
    I use olive oil daily. I use an old metal spatula, it does a good job of scraping as I use it.
    Rinse with water only, no soap ever, my pans are flat bottom, no holes.
     
    2Toyotas, Nov 25, 2019
    #414
    wilcam47 likes this.
  15. Nov 25, 2019 at 2:30 PM
    #415
    MKW

    #415
    MKW Well-Known Member

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    I use Crisco to season my cast iron after using it. My routine is this...After I finish cooking, I scrape the surface of the skillet with a small Winco spatula, then let cool. Next, I rinse with HOT water. Most everything comes off at this point. Then I wipe dry with a paper towel and head for the cooktop. I put skillet on med heat to dry thoroughly. When it is hot, I wipe it with a paper towel and a little Crisco. When it starts to smoke, just a little, I turn the fire off.
    It sounds complicated and long, but it's not hard at all and takes minutes. Mine are well seasoned because I use a cast iron skillet at least 4-5 times a week. It also helps to start with a good skillet. Field Company skillets are the best that I have ever bought. Wouldn't even consider a Lodge (or the like) if I needed a new one.
     
    MKW, Nov 25, 2019
    #415
    INBONESTRYKER likes this.
  16. Nov 25, 2019 at 3:06 PM
    #416
    CurtB

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    CurtB Old Timer knowitall

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    o_O
     
    CurtB, Nov 25, 2019
    #416
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  17. Nov 25, 2019 at 3:11 PM
    #417
    MKW

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    MKW Well-Known Member

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    If, for some reason, I needed a new cast iron skillet...no, wouldn't even consider a Lodge. Field Company skillets are WAY better in every way. A cast iron skillet is generally a 1-time purchase, so buy a good one.
     
    MKW, Nov 25, 2019
    #417
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  18. Nov 25, 2019 at 3:18 PM
    #418
    Rupp1

    #418
    Rupp1 "If you can dodge a wrench, you can dodge a ball."

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    I use my cast all the time. even for biscuits...
    upload_2019-11-25_18-18-16.jpg
     
    Rupp1, Nov 25, 2019
    #418
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  19. Nov 25, 2019 at 3:22 PM
    #419
    CurtB

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    CurtB Old Timer knowitall

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    Way better? $160 better for 12"? Convince me. I know Lodge is not the best, but after a little work my Lodges have worked well for me.
     
    CurtB, Nov 25, 2019
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  20. Nov 25, 2019 at 3:23 PM
    #420
    CurtB

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    CurtB Old Timer knowitall

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    Time and temp? ;)
     
    CurtB, Nov 25, 2019
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