Thread: Cast iron?

Originally Posted by cudarunner

I do believe that YOU are misquoting ME--

The LINK that I provided for others to view had the '20 things you didn't know' NOT ME!!

OH yea, sorry my reply was badly worded. That article title is still surprising to me though, like, it implies that the reader would think there are some things you cannot make in cast iron...is there?

Yes you can’t make lots of things but you can cook all kinds of food in them

Originally Posted by tcrideshd

Yes you can’t make lots of things but you can cook all kinds of food in them

I see the usual "don't cook acidic or sticky foods in cast iron" thing, but that's more shouldn't than can't isn't it?...and from what I can tell it shd be ok once you have established some good seasoning?!. I cook tomato chutney on my pan and it came out fine (i.e seasoning held up, and no issues with metallic taste). The only thing is rice, I can't figure out how to cook sticky rice without having it taste really off not bad but def metallic) and ruining the seasoning layer.

Yeah, there really is very little that SHOULDN'T be made in Black Iron and that also varies with the seasoning layer that you put on there and can maintain.
Thankfully we have Enameled Iron that can handle that stuff

Originally Posted by cudarunner

I believe that I've seen most of these dishes fixed and shown here but there may be one or two that haven't.

There should also be some links to recipes if anyone is interested

20 things you didn’t know you could make in your cast-iron pan

Man that is actually a great article, you don't see Hoe cakes /Johnny cakes mentioned very often Unless you are specifically looking at Southern Cooking

Okay, there is an antique shop in Bryson City, NC down the mountain from the cabin I'm staying in. She has a beautiful Griswold with a glassy bottom you can just about see your reflection in. She wants $70 for it. I'm thinking about making her an offer tomorrow. I've had decent, no-name cast iron for years, but never anything as nice as this one. Sorry no pics-will post if I pull the trigger.

Originally Posted by ScoutHikerDad

Okay, there is an antique shop in Bryson City, NC down the mountain from the cabin I'm staying in. She has a beautiful Griswold with a glassy bottom you can just about see your reflection in. She wants $70 for it. I'm thinking about making her an offer tomorrow. I've had decent, no-name cast iron for years, but never anything as nice as this one. Sorry no pics-will post if I pull the trigger.

May the Force be with you------

Perhaps he needs a little "enabling" from me Roy.

You guys are a serious bad influence on me, especially Roy! After a great morning of fly-fishing for trout, I got chased off the stream by t-storms like every other day up here lol! So I swung back by my new favorite antique store in Bryson City called Buttermilk Farms Antiques. Yep, my Griswold was still there, so I took that to mean I was fated to walk out with it. Tag said $70, so I offered 60. She took $63 for a 10% discount, which seemed reasonable. Here it is, a Griswold #7 in excellent condition. Seriously, that cooking surface is much smoother than my poor photography skills can capture-it feels perfectly seasoned. I can't wait to cook some cornbread or something in it!


I'll report a cook in it after I get home.

I thought I added these but must have hit cancel instead of submit....

I got this one last week. A no name with a bottom sprue mark. It is also thin and light which tells me it is "old".

Does anyone else have an opinion?

I would rather have a no name piece that is wonderful to use than a collector piece that wasn't.