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Thread: Cast iron?

  1. #1131
    At this point in time... gssixgun's Avatar
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    We did homemade Manicotti the other night Roy, didn't really NEED the new DO for making a sauce for just Shan and I but heck it worked great

    I did some fast calculations over the last 4 years of dumping the Analon Bronze set and bolstering the Iron and Steel

    We added Multiple Cast Iron pieces, started with 2 and went to 16, 4 different Carbon Steel Skillets, plus a set of Stainless Steel pots and pans from Revereware and I think we finally matched what we paid for that one set of Analon that only lasted 8 years..

    I understand that it is "healthier", but I'll leave that to the science guys, what i do know is the food sure seems to taste better.

    I have found that it is much like SR's I keep saying "I only need one more pan then I will be done" :P
    cudarunner, 32t, Raol and 4 others like this.
    "No amount of money spent on a Stone can ever replace the value of the time it takes learning to use it properly"
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  2. #1132
    Senior Member sonnythehooligan's Avatar
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    A little dirty rice in the dutch oven.

  3. #1133
    Senior Member blabbermouth outback's Avatar
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    Love the handle cover. Wouldn't last long with the wife, before it was a blaze.

  4. #1134
    Senior Member kelbro's Avatar
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    Quote Originally Posted by cudarunner View Post
    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.
    Exactly the way I was taught.

  5. #1135
    Senior Member DupreesDiamond's Avatar
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    a quick cast iron breakfast for lunch... Ham & Cheese Omelette on a Griswold Griddle pan...
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    ...there's no sticking in cast iron cooking!
    The Big Guy ~ A Savage Gentleman
    Dovo Bergischer Lowe ~ Union Razor Cutlery Co. ~ Wade & Butcher ~ Dixie MFG ~ Imperial Razor Co. ~ J.R. Torrey ~ Anchor ~ Stiz ~ Cattaraugus Cutlery Co. ~

  6. #1136
    Senior Member sonnythehooligan's Avatar
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    I know what you mean about the no sticking. I fried some eggs in my Griswold this morning and it is ridiculous how slick that pan is.

    I haven't used a teflon pan in a little while, but I don't remember eggs sliding around as easily in one of those.

  7. #1137
    Senior Member sonnythehooligan's Avatar
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    A little fried chicken in the cast iron.

    These last weeks I've done the following recipes in my cast iron:

    1. Fried chicken
    2. Dirty rice
    3. Seafood gumbo
    4. Beef bourginon

    ...next week it needs to be simple. Some burgers or something.
    cudarunner, 32t, Raol and 2 others like this.

  8. #1138
    Senior Member DupreesDiamond's Avatar
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    found this Wagner Ware at a thrift store, $5
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    3-4 weeks in the lye bath
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    3 rounds of buzzy waxx later...
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    i couldn't get that one spot off on the back side but i'm still happy with results!
    The Big Guy ~ A Savage Gentleman
    Dovo Bergischer Lowe ~ Union Razor Cutlery Co. ~ Wade & Butcher ~ Dixie MFG ~ Imperial Razor Co. ~ J.R. Torrey ~ Anchor ~ Stiz ~ Cattaraugus Cutlery Co. ~

  9. #1139
    Senior Member kelbro's Avatar
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    Nice score! Wagner made some good iron.
    Dieseld likes this.

  10. #1140
    Senior Member sonnythehooligan's Avatar
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    Ham and Beans, and some cornbread.

    I'm sure most of you have seen Blazing Saddles...
    cudarunner, 32t and Benz like this.

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