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11-08-2011, 01:30 PM | #1 | |
Resident Glue Sniffer
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11-08-2011, 01:40 PM | #2 |
Veteran
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11-08-2011, 01:31 PM | #3 |
The Sicilian
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I have 8" and 12" cast skillets. Love those things. I don't use them every day, but they are irreplaceable. I also have a 6 quart cast iron dutch oven. It's an enameled one, and it is amazing for soups and stews. I use the hell outta that thing...... especially in the fall and winter.
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11-08-2011, 01:32 PM | #4 |
Quit your bullshit
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Still can't beat a good horseradish sauce, though.
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11-08-2011, 01:35 PM | #5 |
Seeking the Truth daily
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If you really want to know whats what in CI..http://www.wag-society.org/
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11-08-2011, 01:42 PM | #6 | |
Quit your bullshit
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Quote:
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11-08-2011, 01:38 PM | #7 |
Dirty Bit
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Used mine to cook a couple of filets last night. Delicious as always.
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11-08-2011, 02:30 PM | #8 |
MVP
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I have some cast iron skillets my Dad gave me when my grandmother passed away. Love cooking on them, but they could probably stand to be stripped and re-seasoned. May have to get some flaxseed oil! Thanks Firemeboy for posting that.
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11-08-2011, 02:50 PM | #9 |
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Yeah, once again I feel pretty stupid. We have had the same big old cast iron skillet for 40+ years and only use it for frying chicken. We knew nothing about the seasoning or proper cleaning until this thread.
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11-08-2011, 02:39 PM | #10 |
Emporer of Mongo
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I use them, but not very often as I am lazy and like to throw shit in the dishwasher. But they are pretty bomb. I mainly use them camping...
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11-08-2011, 03:16 PM | #11 |
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can I season with just bacon? cook the bacon wipe and repeat?
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11-08-2011, 03:20 PM | #12 |
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11-08-2011, 03:23 PM | #13 |
Emporer of Mongo
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yep. pretty much what I have done with mine, and I am satisfied.....although the flaxseed method above supposedly gets you better results (less spotting and rusting apparently, although I dont get much with bacon/veg oil)
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11-08-2011, 03:24 PM | #14 | |
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11-08-2011, 03:18 PM | #15 |
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For burgers, first sprinkle salt in the skillet, the heat until it is searing hot before adding the meat. Supposed to keep the meat from sticking. That's the way I do it anyway.
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