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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.

  1. Sep 18, 2019 at 3:03 PM
    #401
    Acabsurf

    Acabsurf Well-Known Member

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  2. Sep 18, 2019 at 3:20 PM
    #402
    HighCountryTacoma

    HighCountryTacoma Well-Known Member

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    Nice score man!
     
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  3. Sep 18, 2019 at 3:42 PM
    #403
    wilcam47

    wilcam47 Well-Known Member

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    Arizona now!!!
    nice! Any name brands that you noticed?
     
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  4. Sep 18, 2019 at 3:46 PM
    #404
    Bigdaddy4760

    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.
     
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  5. Sep 18, 2019 at 4:27 PM
    #405
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Damn! Lucky!
     
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  6. Sep 30, 2019 at 10:27 AM
    #406
    yota243

    yota243 Well-Known Member

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  7. Nov 11, 2019 at 6:40 AM
    #407
    Choco_Taco

    Choco_Taco Well-Known Member

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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.
     
  8. Nov 11, 2019 at 6:56 AM
    #408
    yota243

    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
     
  9. Nov 11, 2019 at 7:49 AM
    #409
    CurtB

    CurtB Well-Known Member

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    What he said ^^
     
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  10. Nov 11, 2019 at 8:57 AM
    #410
    Cold Iron

    Cold Iron Well-Known Member

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    I prefer the older Griswold and Wagner skillets for that very reason. I use a 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.
     
  11. Nov 11, 2019 at 9:31 AM
    #411
    Choco_Taco

    Choco_Taco Well-Known Member

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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.
     
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  12. Nov 11, 2019 at 12:12 PM
    #412
    Cold Iron

    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.
     
  13. Nov 11, 2019 at 12:20 PM
    #413
    CurtB

    CurtB Well-Known Member

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  14. Nov 11, 2019 at 1:13 PM
    #414
    Cold Iron

    Cold Iron Well-Known Member

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  15. Nov 25, 2019 at 2:15 PM
    #415
    2Toyotas

    2Toyotas Vintage Camp Stove Collector

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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.
     
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  16. Nov 25, 2019 at 2:30 PM
    #416
    MKW

    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.
     
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  17. Nov 25, 2019 at 3:06 PM
    #417
    CurtB

    CurtB Well-Known Member

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    o_O
     
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  18. Nov 25, 2019 at 3:11 PM
    #418
    MKW

    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.
     
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  19. Nov 25, 2019 at 3:18 PM
    #419
    Rupp1

    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
     
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  20. Nov 25, 2019 at 3:22 PM
    #420
    CurtB

    CurtB Well-Known Member

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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.
     
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