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02-12-2013, 01:21 PM | #1 | |
Seeking the Truth daily
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ever well...maybe
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02-12-2013, 02:18 PM | #2 |
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They make good weapons.
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02-16-2013, 04:26 AM | #3 | |
Cast Iron Jedi
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02-17-2013, 10:13 AM | #4 |
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I'll let you boys in on a little secret. If you start to check out 'antique malls' here in the midwest, you'll find a lot of used cast iron skillets - for not much money. Look 'em over carefully, you don't want one that's been used to melt lead for fishing sinkers. Assume they're in pretty good shape, but if you wipe your fingers in the pan and it comes out lead-grey, leave that one for a Raider fan.
You're all familiar w/Lodge cast iron, but there was another good cast iron making competitor in the olden days that made very good cast iron - the brand name was Griswold. If you find old Griswold skillets, you might just want to snatch 'em up, they're good stuff. My Dad used to compete in cast iron cookoff competitions in MO, OK, TX and he swore by Griswolds. Another thing to keep an eye peeled for - square cast iron skillets. They're really for cornbread (despite what your math teacher said, pi are round, cornbread are square) I always put mine in the oven for 10-12 minutes w/a bit of butter before I add the cornbread batter. Love that batter-hits-the-hot-fat sizzle. Round skillets work fine, but the square one I inherited will always be a fave. The little 'corn sticks' molds are dandy too (watch 'em - the batter cooks up fast and you'll burn your cornbread if you follow advice/timing for a regular pan) Pop was the cast iron king in the family, he had about 8 or 9 great big dutch ovens he used in said cookoff competitions. They got a good clean up at home - and he always stored the lid on the pan w/a peg of wood or a rolled up bit of paper towel under the lid, to let some air get in under the lid, keeps rust from forming was his explanation. I do it because he did it (and I suspect he did it that way because my grandmother did it that way.)
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02-17-2013, 06:40 PM | #5 |
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So I finally got my Lodge stripped and I'm on my second coat of seasoning oil. Will probably get through my third tonight. Finish up tomorrow night unless I decide to go with more than 6 coats. Depends on if the family can stand the smell.
Excited. I've been cooking more often lately, and can't wait for that flavor. |
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02-17-2013, 06:53 PM | #6 |
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Also, I thought someone in this thread had applied too much oil and had a sticky finish in the bottom of their pan, but maybe I read that elsewhere while researching. Anyway, good tip I got researching was to heat the oiled pan upside down. That way any oil will drip off onto a pan or foil below. Nice smooth surface.
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02-17-2013, 10:19 PM | #7 | |
In Search of a Life
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02-17-2013, 10:21 PM | #8 |
Rufus Dawes Jr.
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I clean my cast iron with just a little salt. That's it.
I also just bought a set of stainless tonight. Trying to get rid of all that other Shit. |
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02-17-2013, 11:35 PM | #9 |
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After first two seasonings I realized a flaw. The oil I'd put in pits would run out. So I did the third upright hoping for a more even finish over pits.
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02-18-2013, 06:17 AM | #10 |
Cast Iron Jedi
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Are you saying you're getting rid of your cast iron in favor of stainless? Don't gwt mw wrong, I love some good stainless steel cookwarw. But there are some things I'll nevwr give up cast iron for. And to that point, there are some things you need a cheap non-stick skillet for (eggs are great and easy in a $15 Teflon pan).
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08-26-2013, 08:32 PM | #11 |
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My mom and her siblings just finished going through my grandma's place to figure out what all they wanted to keep vs. wanted to sell... Mom snagged me her two OLD Griswold cast irons... I. Am. Stoked.
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08-26-2013, 09:00 PM | #12 |
You Sweetie!
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10-21-2013, 05:04 PM | #13 |
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New (old) cast iron. When my grandma passed, I got her cast iron. This one is a vintage Griswold. It's very clean, just gonna require a tiny bit of cleanup, but no rust and smooth as a baby's butt.
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10-21-2013, 05:21 PM | #14 |
Quit your bullshit
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I just finished up eating dinner...a thick porterhouse that I baked on my cast iron skillet.
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08-03-2014, 01:28 PM | #15 |
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FMB.
Summarize this thread and how I should go about seasoning my new bitch! |
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