Dinner tonight after 3 coats of the beeswax mixture. Sausage links and then homemade hash browns.
The first impression was very good.
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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.
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!
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--
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:OT
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.:hmmm:
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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............:rofl2:
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 :gaah:'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. :shrug: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--
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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'. :rofl2:
My hat's off to Glen for the evaluation :chapeau I"m sure that this piece of cookware will be a winner and eventually one of my kids will have it.:w
NOTE: I did get a bit 'anal' and buffed the 'LODGE' off of the top of the Stainless Steel Knob--:w
The beeswax seasoning at work.
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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
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A little dirty rice in the dutch oven. :D
Love the handle cover. Wouldn't last long with the wife, before it was a blaze. :gaah:
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!
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.
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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. ;)
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!
Nice score! Wagner made some good iron.
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Ham and Beans, and some cornbread.
I'm sure most of you have seen Blazing Saddles...
For anyone who hasn't seen that classic movie---
https://www.youtube.com/watch?v=VPIP9KXdmO0
For years when I was a poor college and grad student all I used was a Victor 723 #9 11" skillet (made by Griswold). Now I have a #8 no name skillet and a number #5 Martin Stove and Range skillet. Between those three I can cook pretty much anything. I like the old skillets, was looking a some new ones and was surprised by the weight and how rough the finish was.
Ever look at Skeppshult Cast Iron? They are Made in Sweden from a long time outfit and what's different is they have a plate on the bottom which evenly distributes the heat way better than most cast iron. They also control the entire process from smelting on and use high purity iron.
Compared to Lodge it's night and day. Of course the prices are too.
Interesting, had heard of them before now looks like good stuff but as you mentioned kind of pricey. I ran across another company the other day called the Field Company. They are expensive but from what I can tell look like the old fashioned kind of skillet. Some people must buy the new Lodge stuff, can't figure out why. It is cheap but so coarse and heavy for its size it is almost unusable. The older Lodge skillets aren't to bad, my parents have one and it is more like a Wagner or Griswold.
My girlfriend came home with a new old cast iron skillet yesterday (we'd been looking for a larger one for a long time). It looked to be in great shape, but as I as seasoning it today, the bottom kind of began to disintegrate. It was smoking a lot! I took a copper scouring pad to it for a while and got some stuff off, but not nearly enough. It still smokes. Any ideas?
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Well, if it was coming apart it either has corrosion and that's coming off or it's just a very poor quality piece and the casting process has issues.
If you look back a couple pages, OCDShaver has posted about soaking in a lye bath for an extended period. Then seasoning with a product called Buzzy Waxx. I will be doing this and Cudarunner already has with very good results.
You'd find out if it's just corrosion using this method.
Hard to tell but it looks like some baked on crud or something judging by how the number is sort of filed in. It could also be carbon left over from when someone was using over a camp fire. This might be like finger nails on a blackboard for people who restore cast iron but I've used a wire wheel for that type of thing on skillets. Just the kind kind that goes on a drill, not an angle grinder. Haven't tried it on cast iron but I think the heavy duty knotted wire wheels for use with angle grinders might leave some deep scratches.
Back before I had a shop and was living in an apartment I used a flat head screw driver to very carefully scrape stuff that looked what is pictured off the bottom of a pan. It was kind of a tedious process, but kept me from going nuts without a car or other piece of machinery to work on.
Because of the smoke I'm guessing it's caked on crud, but it wasn't coming off very easily. I'll look for that post about the lye soak.
This will help you:
https://sharprazorpalace.com/plate-g...ml#post1866470
The lye is cheap and you can get food grade plastic buckets from your local bakery. Mine often has the buckets and lids in a cart marked free. I've never really paid any attention but Home Depot has those 5 gal orange buckets for sale but I don't know if they also have a lid.
I'm frugal so I always keep a lookout for the free buckets. :w
Your pan looks "very" modern to what I am thinking about but from what I understand much of what you are talking about is from using coal in the style of stove that has the openings that you remove and put the pan directly over the fire. The pan size is not in inches but the opening in the stove.
My favorite skillet looks much worse and is not any good as a collector piece but I am happy and going to leave it as is.
Here's my first cast iron restoration. I decided to do the same thing to our No. 8 skillet, which we've had for a few years and had a buildup of gunk on the outside. I decided against the lye bath because it seemed like way too much hassle, I opted for the self-cleaning oven cycle method instead. I'm very happy with the results!
After oven cycle & cleaning:
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After first round of seasoning:
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I now see my confusion in my previous post. From what I see you are removing the previous seasoning and starting over.
Restoring verses re seasoning.:shrug:
The pan was not really useable in the condition it was in. The bottom smoked constantly! So it needed to be completely stripped to raw cast iron and reseasoned. Even though it took time, it was not difficult and I’m very happy with the results.
Those turned out nice, what brand is the No. 8 skillet? Haven't seen that before.
It's a GSW (General Steel Wares), a well-known Canadian brand from back in the day. I've never looked into dating it exactly, but it was probably made somewhere between 1940 and 1965. They're pretty common up here, so they're not expensive (usually the #8 goes for about $20 CAD), and they're very good quality.
Interesting learn about another brand good quality cast iron
Slightly modified recipe from Lehman's.
Came out good. No stick 'em!
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I picked this #9 Griswold Waffle Iron up the other day at FleaBay. I made an offer and they jumped at it. Probably should have made a lower offer but that's water under the bridge.
I don't have enough lye and I've checked at Walmart and other places and can't find it locally so I re-ordered from Amazon. It should be here in a few days/I'm sure that the Holiday will screw things up.
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That is a beauty Roy !!!!! I’d love to have a waffle ❤️ I’ll have to live vicariously through the pictures of your finished waffles !!! Kathy