Thread: Cast iron?

Have any of you guys seen these? Pretty expensive for cast iron.

https://finexusa.com/shop

Originally Posted by OCDshaver

Have any of you guys seen these? Pretty expensive for cast iron.

https://finexusa.com/shop

interesting...seems like their heads are in the right place but they are also unfortunately applying the rule of supply and demand to a tee. The ugly part of capitalism ha.

Originally Posted by Nightblade

interesting...seems like their heads are in the right place but they are also unfortunately applying the rule of supply and demand to a tee. The ugly part of capitalism ha.

I don't use cast iron enough to even want one of them. I usually use other methods of cooking for various reasons. But the one detail that caught my eye was that they machined the inside of the skillet to make it smooth. Lodge is very pitted on the cooking surface. But at $200 they better take that extra step.

This is my little corner of the world ..

Pretty easy to make things look old timey and rustic when you live in a log home hehehe





Might add a few more specialty pieces as I go forward, I want one Dutch Oven but haven't decided on which one yet

Originally Posted by OCDshaver

Have any of you guys seen these? Pretty expensive for cast iron.

https://finexusa.com/shop

Have seen them before, very nice but expensive like you say. Sort of like shaving with a Filarmonica, nice to look at but the meat is gonna taste the same...

Originally Posted by OCDshaver

Have any of you guys seen these? Pretty expensive for cast iron.

https://finexusa.com/shop

Yep, seen it. For $200 that 12" skillet better heat itself, automatically season & cook food, then clean itself up without me lifting a finger. Otherwise I'm sticking with Lodge & yardsale finds.

That's some great looking steak Lynn. Bet it was delicious.

Originally Posted by Lynn

Lodge #9. Awesome Flank Steak.

Ok, so now I'm confused. With flank, was always told it was tough if just fried. I flash fry on high to brown the meat, then cut across grain and slow cook for several hours. Delicious.
And Glenn, I know what we call a biscuit you call a cookie, so what's a biscuit?

Originally Posted by Grazor

And Glenn, I know what we call a biscuit you call a cookie, so what's a biscuit?

My friend, here's a link to one of Thousands of variations on how to make what we here in the States call 'Biscuits':

Chef John's Buttermilk Biscuits Recipe - Allrecipes.com

By the way, let me know how that Cornbread Recipe I sent you works out for you.

Originally Posted by cudarunner

My friend, here's a link to one of Thousands of variations on how to make what we here in the States call 'Biscuits':

Chef John's Buttermilk Biscuits Recipe - Allrecipes.com

By the way, let me know how that Cornbread Recipe I sent you works out for you.

Will do cuda, still looking for a "Gem" iron at the right price. Think I found out why they are called that here. My mother recalls they were used to make ginger gems, a type of sweet ginger sponge. Going to try find the recipe.

Grazor

This is the recipe I built my Biscuits from, I adjusted it slightly and use Real Home Rendered Leaf Lard now but still pretty close to this one.

https://www.ourstate.com/tupelo-honey-biscuits/


I never realized how crucial the Flour was, it makes quite a difference in the outcome, White Lily is impossible to find here in Idaho so I have used a couple of different SELF RISING flours..

First couple of times I made them I just used standard All Purpose Flour and got standard Biscuits good but not great, as I adjusted Flour and then switched to lard it made quite a difference in the results

Great timing as I just set out the makings for Biscuits this morning


Enjoy