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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. Jul 6, 2020 at 4:24 PM
    #781
    13tacosport

    13tacosport Well-Known Member

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    Had some fam over few days ago and picked up some Trader Joe’s usda choice filet’s. Seared for 2 minutes each side and 7 mins in the oven at 425. Came out amazing with Jack Daniels steak seasoning and butter.

    53137D6B-04F6-437D-9669-D85C337A2ACE.jpg
     
  2. Jul 6, 2020 at 6:31 PM
    #782
    Sharpish

    Sharpish Well-Known Member

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    I think flat iron steaks are amongst the best. Perhaps a hardwood fire is better but a lot more work!
     
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  3. Jul 20, 2020 at 6:31 AM
    #783
    yota243

    yota243 Well-Known Member

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  4. Jul 20, 2020 at 7:01 AM
    #784
    Hikerbox

    Hikerbox Well-Known Member

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    Picked up an 8 quart Stansport dutch oven from Dick's for like $50 and then there's a fire ban over the whole state!

    It's ok though - I will use it for bread soon enough.

    Does anyone else find the seasoning advice to oil and leave in the oven for 30+ minutes completely pointless? I season on the stove and when the oil shimmers and spreads into little droplets I turn the heat off, wipe down with more oil and let cool. I'll do that 2 or 3 times if foods been sticking and then the pan is golden for weeks or until something sugary gets really burned on it.
     
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  5. Jul 20, 2020 at 3:24 PM
    #785
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Cook some bacon with it a few times.
     
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  6. Jul 21, 2020 at 4:48 AM
    #786
    2Toyotas

    2Toyotas Vintage Camp Stove Collector

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    Caramelize onions in it too.
     
  7. Jul 21, 2020 at 6:35 AM
    #787
    Hikerbox

    Hikerbox Well-Known Member

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    I honestly don't have much luck with bacon in cast iron - maybe I'm just getting the wrong type but there's always sugars that end up burnt and having to be scraped out. I usually just use some high heat oil like canola or safflower.

    Why onions?
     
  8. Jul 21, 2020 at 7:26 AM
    #788
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Because they're tasty :hungry:
     
  9. Jul 21, 2020 at 8:24 AM
    #789
    samiam

    samiam Always here, never there

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    Workin' on Workin' on it
    In bacon grease.
     
  10. Jul 21, 2020 at 8:29 AM
    #790
    Spare Parts

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    With a few potatoes
     
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  11. Jul 21, 2020 at 10:41 AM
    #791
    chilidogrc

    chilidogrc Play stupid games, win stupid prizes

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    I've had good results with avocado oil for seasoning
     
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  12. Jul 24, 2020 at 6:58 AM
    #792
    2Toyotas

    2Toyotas Vintage Camp Stove Collector

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    I researched seasoning a wok. The suggestions were high smoke oil and sliced onions. It worked.
    I now do that with my cast iron and it works.

    Honestly, just using it works to season. No vinegar or acidic foods. Rinse in water only. I use a metal spatula, so it gets scraped in use.
     
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  13. Jul 24, 2020 at 7:08 AM
    #793
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  14. Jul 24, 2020 at 7:28 AM
    #794
    2Toyotas

    2Toyotas Vintage Camp Stove Collector

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    Ok, have you done that?
    My post was something I did after I read about it.
    Try caramelizing onions. You get two things, you season it, and you get awesome onions.

    I read the article. I have no idea who they are, or the experience they have.
    What did they do after they rubbed the onion in?
     
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  15. Jul 24, 2020 at 7:46 AM
    #795
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    Never done it, found it when searching for more info after reading your post. From reading the article, my guess they just use it as one normally would :notsure:.
     
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  16. Aug 6, 2020 at 6:35 PM
    #796
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    get something plain rather than maple/etc. I usually use a plain bacon. I am not a huge bacon guy though, I like it, but meh. I go through maybe 2-3 packs per year, so not really using a lot. Whenever I use it I make sure to keep the grease like liquid gold :p

    I typically use crisco. I don't overthink it, I end up using 2-3 of my pans at least 3-4 times a week, so quick and dirty works for me. They're tools not showpieces :)
    https://www.scienceofcooking.com/science-of-cast-iron-skillet-cooking.html
     
  17. Aug 13, 2020 at 12:55 PM
    #797
    Poindexter

    Poindexter Well-Known Member

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    Antique store find, #10 Wagner dutch oven, stamped with 1920 US patent date on the bottom, good fitting lid, intact rim on top and bottom of rim, three stumpy legs on the bottom. Looks restorable, the underside of the pot looks factory, minor surface rust on outside of top and sides.

    Asking $125, I have a 10% off coupon at the store I willing to burn.

    Grab it or let it go?
     
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  18. Aug 13, 2020 at 1:09 PM
    #798
    Hikerbox

    Hikerbox Well-Known Member

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    I just bought an 8 quart Stansport dutch oven at Dicks for $50. If you value the fact that it was from 1920 then go for it but realize that's the only thing you're paying for.
     
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  19. Aug 13, 2020 at 1:09 PM
    #799
    Noelie84

    Noelie84 What Could Possibly Go Wrong?

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    Shrug. Your call. I've seen Wagner #10's in good shape selling for as high as $300, but the prices they command seem like stupid $ to me personally. I'd walk if I was the one looking at it, but from a functionality standpoint I'm perfectly happy with my $20-for-the-pair yard sale dutch ovens of unknown manufacture :notsure:
     
    Last edited: Aug 13, 2020
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  20. Aug 13, 2020 at 2:10 PM
    #800
    Poindexter

    Poindexter Well-Known Member

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    Appreciate the inputs. I am inclined to grab it since I am a bit concerned about what scrap metals might be in new production MiC cast iron. I do want a DO with a rimmed lid so I can park some coals on the lid while baking.

    EDIT: The wife found the 8 quart Lodge online with free/ Amazon prime shipping for about $85. Not on the shelves local. She wants the Lodge. Nice Wagner though. Shipping to the lower 48 would be steep, but if you want to contact the seller drop me a message here.
     
    Last edited: Aug 13, 2020
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