Thread: Cast iron?

Wrapping the edges of the pie crust with foil, will keep them from burning, Roy. Remove them just before the pie is done, they'll come out perfect.

But it still looks yummy.

I'll PM ya a no fail pie crust, recipe.

I don't make pies often, cause I always sucked at making a good crust. My wife gave me her grand mothers, so called, no fail pie crust. Its given me the same results, every time. Perfect..!! And it tastes good, too.!!

Here, this is easier.

Just spotted this - enamelled cast iron Dutch oven with a temperature gauge. Looks interesting. I think if fits into the “wants” versus the “needs” category.

After looking at the local antique shops and auction sites, I thought I might ask the good members here if someone has a nice cast chicken fryer they want to let go of. I'm looking for a nice vintage 'user' and not a collector piece. I use a gas stove, so a little wobble is ok.

I caught the cast iron cooking bug some years ago, and find using cast a flat out pleasure.

Originally Posted by Midway

After looking at the local antique shops and auction sites, I thought I might ask the good members here if someone has a nice cast chicken fryer they want to let go of. I'm looking for a nice vintage 'user' and not a collector piece. I use a gas stove, so a little wobble is ok.

I caught the cast iron cooking bug some years ago, and find using cast a flat out pleasure.

If you want a user piece, you can get Lodge at good prices at Target or at often even better prices at Bass Pro.

Thanks. I do have a modern Lodge skillet. I don't care for the pebbled surface and I'm a vintage guy anyway. So if someone has vintage fryer, which might be a duplicate, or not in use, let me know.

Originally Posted by DZEC

Just spotted this - enamelled cast iron Dutch oven with a temperature gauge. Looks interesting. I think if fits into the “wants” versus the “needs” category.

That thermometer scares me away. I got one short scene of the bulge in the inside of the pan and no easily found instructions of removal and replacement.

Looks more like a gimmick.

40 year limited guarantee.

Not long for a good piece of cast iron.

[QUOTE=DZEC;1853092]Just spotted this - enamelled cast iron Dutch oven with a temperature gauge. Looks interesting. I think if fits into the “wants” versus the “needs” category.


I would think, a good cook wouldn't need a temp gauge.

Hey....if its smoking, turn the heat down.!

Originally Posted by Midway

Thanks. I do have a modern Lodge skillet. I don't care for the pebbled surface and I'm a vintage guy anyway. So if someone has vintage fryer, which might be a duplicate, or not in use, let me know.

I was able to source a vintage chicken fryer from CL. Thanks for a great thread. I used the pie crust recipe just posted to make an excellent pot pie. It slid cleanly from a Small CI skillet I've had for a couple of years.

Originally Posted by outback

Wrapping the edges of the pie crust with foil, will keep them from burning, Roy. Remove them just before the pie is done, they'll come out perfect.

But it still looks yummy.

I'll PM ya a no fail pie crust, recipe.

I don't make pies often, cause I always sucked at making a good crust. My wife gave me her grand mothers, so called, no fail pie crust. Its given me the same results, every time. Perfect..!! And it tastes good, too.!!

Outback: can I impose on your kindness and get a copy of your pie crust recipe. I made a butterscotch pie last night, great filling suckky crust. Than you. Tom Du Jardin