Non-political things that make you say...WTF?!?! (Welcome To Florida!) **NOT CV RELATED** NO TALKY!

Inherited one from the wife's grandmother. A prized piece that my older son is already lobbying for.

 

I think I may have a set of copper bottom SS pans under the tree at the moment. I’m the cook in the house and not a fan of the pans we have now. I have never used any cast iron other than a couple enameled oven pots I have from the 50s. The don’t need seasoning, maybe I should try them. I think my in laws have a bunch (they own apartments and people leave behind all kinds of stuff) in their storage unit. Might see if I can dig one out.

most of my cast iron experience has been in casting and pouring it at work and in college.

 

Nothing like a good CI skillet for cornbread or a bit of stovetop frying.

 

Around here you'd have to be extremely lucky to find a Griswold for a cheap price anywhere. We go to thrift stores and yard sales occasionally but never found one. There's a few of those antique malls around and one has a booth of mostly cast iron. They have Griswold, but at some (what I consider) crazy prices. There was a nice dutch oven for something like $800. The standard skillets were in the $300 range. I get it's a very good product and an investment, but that seems exorbitant.

I use an entry level Lodge and it serves me well, but I did take a sander to it to smooth out the cooking surface then re-seasoned it.

Edit to add pics

Found a pic I took of the dutch oven


Cast iron cornbread in my small Lodge


Since this is the WTF page, the obligatory pic

 

In Australia we cook “Damper” bread in cast iron over coals.



I like mine with a bit of honey drizzled over it but allot of the mongrels like it with butter and jam.

We also used to make stick damper by rolling it out and coiling it around a stick when in scouts.

 

FYI - https://www.lodgecastiron.com/cast-iron-myths

 

Key word: "little." Don't douse it in dawn and s'all good.

I do soap mine once in a great while, but I always add a coat of seasoning afterward. I usually store it coated with a dab of fresh oil too.

 

Usually some form of teriyaki sauce.

 

Looks good and simple

 

yep

 

No soap. scrub with course salt, rinse and rub with a bit of canola oil.

 

I think a lot of conversation around cast iron pans is the kitchen version of over landing. Take a simple thing and make it wwwaaaayyyy tooooo complicated. I avoided cast iron for years because of all the myths. Then I bought a $20 lodge thinking if I screw it up it wasn't going to be a big hit to the wallet. Well, permanently damaging a cast iron pan is close to impossible. There's a layer of burned on oil and if you've ever tried to scrub off burned on food you know just how hard that can be. I love my $20 pan. It does as good or better of a job than the non-stick stuff without the worry of damaging the finish. I don't give a second thought to using metal tools or washing it with soap.

 

https://youtu.be/XByiHpUvrj0

 

Speaking of cast iron...

 

Easy as. Grandfather used to make it on a campfire without putting it into anything other than some coals, they call it “Ash Damper.”. Proper swagman style.

 

If you enjoy cast iron get some Erie griswolds. Way better than anything mass produced today

 

Just one thing.... who has leftover beer in the morning?

 

Highway to HELL!

https://www.instagram.com/p/CJBnwerBukn/?igshid=5rthtsn1zoo7

 

cali
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