Thread: Cast iron?

I remember visiting my grandmother who would use that skillet to fry rabbit. And it was delicious with biscuits and gravy.

My younger brother gave me some cast iron pieces the other day. While I appreciated it very much they came at quite a high price.



The Dutch oven didn't have a cast iron lid but it does have a cast aluminum one that fit's ok. It's a bit different as on the bottom it says;
NO. 8
10 5/8 IN.

The bottom is about the same size as my Lodge but the sides taper outward quite a bit.

The skillet on the far Left says Made In Taiwan on the bottom but the surface is really nice and smooth. You can see the circular machine marks.

The skillet on the far Right is a Wagner and says 1058P on the bottom. It has 8 on top of the handle. The Taiwan skillet is the same size.

The small skillet in the middle has a large 3 on the bottom and I'm thinking it's an older Lodge as the ring has the exact same design as my other Lodge pans.

I've got them cleaned up and re-seasoned.

I'm keeping the #8 Wagner and the small 3 skillets the rest is going to my kids.

My oldest daughter has a large and small cast iron skillet and she feels that she has enough for now. If she had wanted more cast iron I would have given her the Wagner.

My son came by and I gave him the option of the Taiwan or my Aunt June's #10 skillet (I've had it for years but recently I picked up a #10 Wagner) he immediately chose Aunt June's.

So my youngest daughter will receive the Dutch and the Taiwan skillet.

Thanks for looking :

My B-day gift from Tina at work she does a ton of Yard Saleing and Antiquing







Pretty cool huh

Nice score my friend, :

It's amazing how much 'Advertising' cast iron is out there and many from long ago.

I just checked my great grandmother's cast iron skillets I have 2 1 just says made in the US it's a 9 inch skillet. The other say Chicken Frying Skillet 10 1/2 inch Made in America 1869.

Recently acquired my 2nd Griswold piece of cast iron...

Griswold #8 Waffle Iron...

cleaned it up and gave it a test run...

So I learned something tonight

I have been making Pizza in my cast iron pans for a little over a year now..

Slowly working on the crust trying to get as close to a true
Neapolitan Margherita Pizza as I can get without a 900° pizza oven.
I have made Personal Pizzas in 8" pans whole pizzas in 12" pans and even pizzas on the 14" Pizza Pan from Lodge.
The crust is really good, depending on the flour I can find sometimes it gets close to excellent.

BUT

I have never had it perfect, that light bubbled with slight char you know what I mean..
The trick to that is the Hotter oven or so I thought

Tonight I found out that it is the heat but it is the heat of the Pan that matters and 550° can get you there..

The "Trick" is using a Pizza Peel, see that stupid contraption allows for the Pan to be at full temp when you slide the pizza on to it. This, in turn, allows for the Steam for the bubbles and the heat to burn the slight char on the Flour that you had to use to get the pizza to slide off the Pizza Peel..

Yeppers, I bought one shipped to the house for about $13 and I am one happy Pizza maker now

I have used the cast iron pan upside down to act as a baking stone. Works great for thinner crust pizza, but requires a peel to place and remove the pie. I do cheat and use parchment so the pizza doesn’t stick to the pan.

Originally Posted by gssixgun

So I learned something tonight

I have been making Pizza in my cast iron pans for a little over a year now..

Slowly working on the crust trying to get as close to a truej
Neapolitan Margherita Pizza as I can get without a 900° pizza oven.
I have made Personal Pizzas in 8" pans whole pizzas in 12" pans and even pizzas on the 14" Pizza Pan from Lodge.
The crust is really good, depending on the flour I can find sometimes it gets close to excellent.

BUT

I have never had it perfect, that light bubbled with slight char you know what I mean..
The trick to that is the Hotter oven or so I thought

Tonight I found out that it is the heat but it is the heat of the Pan that matters and 550° can get you there..

The "Trick" is using a Pizza Peel, see that stupid contraption allows for the Pan to be at full temp when you slide the pizza on to it. This, in turn, allows for the Steam for the bubbles and the heat to burn the slight char on the Flour that you had to use to get the pizza to slide off the Pizza Peel..

Yeppers, I bought one shipped to the house for about $13 and I am one happy Pizza maker now

I bet a new GAS oven ....will put your pizzah’s ovah the top !!....lol

Originally Posted by gssixgun

So I learned something tonight

I have been making Pizza in my cast iron pans for a little over a year now..

Slowly working on the crust trying to get as close to a true
Neapolitan Margherita Pizza as I can get without a 900° pizza oven.
I have made Personal Pizzas in 8" pans whole pizzas in 12" pans and even pizzas on the 14" Pizza Pan from Lodge.
The crust is really good, depending on the flour I can find sometimes it gets close to excellent.

BUT

I have never had it perfect, that light bubbled with slight char you know what I mean..
The trick to that is the Hotter oven or so I thought

Tonight I found out that it is the heat but it is the heat of the Pan that matters and 550° can get you there..

The "Trick" is using a Pizza Peel, see that stupid contraption allows for the Pan to be at full temp when you slide the pizza on to it. This, in turn, allows for the Steam for the bubbles and the heat to burn the slight char on the Flour that you had to use to get the pizza to slide off the Pizza Peel..

Yeppers, I bought one shipped to the house for about $13 and I am one happy Pizza maker now

Yea, I experimented with mine a bit and honestly I doubt you need higher than 500 to 550 for some damn good pizza. Might have to break the big pan out tomorrow and whip one up after reading this. It's been a while since I put that much effort into cooking. Fell into old habits picking up fast food more often than not.