Thread: Cast iron?

Dinner tonight after 3 coats of the beeswax mixture. Sausage links and then homemade hash browns.

The first impression was very good.

Anyone own a chicken fryer?

I liked the idea of a slightly deeper pan with a lid for frying.

Then again I have a dutch oven and I was wondering if that couldn't serve the same purpose.

Originally Posted by sonnythehooligan

Anyone own a chicken fryer?

I liked the idea of a slightly deeper pan with a lid for frying.

Then again I have a dutch oven and I was wondering if that couldn't serve the same purpose.

While I don't have a 'chicken fryer' from looking online it looks like my Lodge Dutch Oven is maybe a bit smaller in diameter and is deeper so I don't see why it couldn't be used for your purpose.

I will tell you that my father and two of his sisters told me that to cook chicken like my granny did you needed to #1 use lard and a lot of it/at least 1/2 way up the chicken. #2 season the chicken AND the flour with salt and pepper. #3 when the chicken was close to being done, remove it from the fat and put in a pan in the oven at 350 degs to finish cooking.

With that said--Different Strokes for Different Folks.

I got a sample of Buzzy from Roy today. It is very similar to mine at first glance and feel. It had sat in the cold mailbox for a while and will have to heat up. I will give it a go shortly but not tonight for sure as it is archery league night!

Originally Posted by 32t

I got a sample of Buzzy from Roy today. It is very similar to mine at first glance and feel. It had sat in the cold mailbox for a while and will have to heat up. I will give it a go shortly but not tonight for sure as it is archery league night!

Glad to hear that the Buzzy landed safe and sound. I'm looking forward to the report on the comparison between it and yours.

So it's 'Archery League Night' well have fun--

Don't laugh to hard, I have 4 of these.

A small class and senior division......

I have started many times to figure out how to make cribbage boards out of them and have them be useful.

Originally Posted by 32t

Don't laugh to hard, I have 4 of these.

A small class and senior division......

I have started many times to figure out how to make cribbage boards out of them and have them be useful.

Not laughing in the least my friend. I just thought I'd show what an Archery League might have looked like many years ago.

I meant I was going off topic.

I think that that picture is close to my teammates.

Of course I am not in the picture because I am taking it............

I've been wanting to have a Porcelain Coated Cast Iron Dutch Oven for quite some time. I don't have the funds for the fancy ones and since the Lodge ones are made by the C.H.Ina company I had my doubts abot them. So when Glen wrote that the Lodge he bought was pretty nice I decided to take the plunge and bought a Lodge.

I did pop for the 6 qt one as I'd rather have one a bit too big for something than a bit too small. I ordered it from Walmart yesterday (free shipping) and was told it would arrive on Saturday.

In the mean time I was wanting to make some Blueberry Jammy 'Yesterday'. Even though I use Revereware I'm always worried about the sugar mixture burning. Anyway the jammy came out very nice. See below:

Guess what showed up today??? YUP! That Porcelain Dutch Oven! Figures 'IF' I'd have know that it would land today I could have waited to make the jammy and used it today and had a chance to see how it worked for making jammy.

It was surprising that the sides and where the bottom meet the sides are rounded--I'd presumed that it would be more like the traditional cast iron Dutch Ovens. I've got it washed and it's drying so I'll see about using it for something like baked beans or spaghetti sauce in a few days. I'll be up to my ass in alligators for the next couple of days helping an old friend who lives out of town and then once home, I'll be dog sitting for Ski while he and two of his sons compete in a pool tournament.

Anyway here's some of the Blueberry Jammy--



I call it 'Jammy' as I heat the berries until they start to pop open then let them cool to room temp then run them through my Kitchen Aid Strainer time and time again to get the juice and flesh separated from the skins. So it's kind of a cross between 'Jam' and 'Jelly so it's 'Jammy'. (My handwriting isn't the best and I'm a bit lazy so I just wrote 'jam'.

My hat's off to Glen for the evaluation I"m sure that this piece of cookware will be a winner and eventually one of my kids will have it.

NOTE: I did get a bit 'anal' and buffed the 'LODGE' off of the top of the Stainless Steel Knob--

The beeswax seasoning at work.