Thread: Cast iron?

I love fresh eggs, no comparison to store bought crap.

Originally Posted by Wid

I love fresh eggs, no comparison to store bought crap.

Farm fresh is always so much better. Today my wife and I went shopping. She bought some raspberries that were on sale. She was eating them and saying how great they were and at such a great price. I didn't say anything but after having tasted them was depressed at how tasteless they were. They were overly large and devoid of any taste. They looked good enough but tasted like nothing. The best ones I've had we're farm fresh and wild - the way food was meant to be had.

I have a nice Wagnerware pan and a McClary Dutch oven
Love both of them
I do believe they are healthier to use than teflon pans, we dont have them in the house anymore.
Mike

We used them only for camping and hunting until about 10 years ago. Now they get used almost every night for something. We have 2 pans and one pot in rotation well seasoned.

Originally Posted by pixelfixed

Okay,all this cast Iron talk got the juices flowing,Got out the old Ribbed Pan,season it with some bacon grease and maldive salt.
Got the propane one burner out,(gotta do this outside) Get the pan screaming hot,two bacon wrapped filets,3 mins per side.
Large Idaho baker spud (baked till crispy),sour cream and garden chives,bacon bits (home made Bacon) lots of butter.
Home made sour dough garlic Bread.Maters (yet to be picked,a little balsamic and garden basil.
Attachment 173470

Can I come over for supper? My wife and I changed over to cast iron about 8 years ago, and loving it!!

My best "grilled" rib eye steaks are made in a heavy cast iron chicken fryer under the broiler after searing on the stovetop. Smokes up the house, but a sweeter steak, I've never tasted. Only takes 10 minutes or so for a 1 1/4 inch piece of beef. Don't tell my doctor!

Not cast Iron but I treat it the same,no soap,We stir fry alot, wok is about 40 yrs old and tottaly non stick,BBS smooth carbon steel.

Originally Posted by Haroldg48

My best "grilled" rib eye steaks are made in a heavy cast iron chicken fryer under the broiler after searing on the stovetop. Smokes up the house, but a sweeter steak, I've never tasted. Only takes 10 minutes or so for a 1 1/4 inch piece of beef. Don't tell my doctor!

What is the difference between a chicken fryer and a Dutch Oven?

Has anyone bought cast iron from an antique store? I have seen some of the brands you guys are talking about, wondering if I should pick up a couple of vintage pieces. Also,kind of nervous about nasty rumors that used cast iron is likely to be meth tainted.

Originally Posted by Leatherstockiings

What is the difference between a chicken fryer and a Dutch Oven?

Has anyone bought cast iron from an antique store? I have seen some of the brands you guys are talking about, wondering if I should pick up a couple of vintage pieces. Also,kind of nervous about nasty rumors that used cast iron is likely to be meth tainted.

Meth Tainted????????????

The story is that a lot of cast iron in antique stores and flea markets has been used meth cooks. It sounds crazy until you see the local meth heads running flea markets.

Auto correct completely changed what I previously wrote so I edited.