Thread: Cast iron?

Originally Posted by Leatherstockiings

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

Thats news to me

Originally Posted by pixelfixed

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.
Attachment 173808

We have just got a pan, carbon steel, but having trouble seasoning it. What's the trick pixelfixed?

Originally Posted by Leatherstockiings

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

My chicken fryer is only about 2.5 inches deep, maybe 3 and is a larger diameter than the dutch ovens I have. Would do a couple of steaks the same though.

Originally Posted by Grazor

We have just got a pan, carbon steel, but having trouble seasoning it. What's the trick pixelfixed?

Use it alot,is sort of an aging process,clean it with nothing more than hot water and a brush,takes time.

Originally Posted by Leatherstockiings

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

Top one is a chicken fryer and the bottom (Wagner Magnalite) is a DO. I have a cast DO but couldn't find a pic

Dutch oven, 140 yrs old,came west in a covered wagon to the gold fields of Kali,setting in my fave pan 16 incher.

OK, here is the cast DO

Originally Posted by pixelfixed

Dutch oven, 140 yrs old,came west in a covered wagon to the gold fields of Kali,setting in my fave pan 16 incher.

That lid looks familiar. Is the DO marked?

Originally Posted by Wid

That lid looks familiar. Is the DO marked?

On the bottom is an arrow and the number 8, thats all

You can instantly season your cast iron. Turn on your stovetop on high. After it gets red hot, place your skillet on it for 3 minutes. Remove it from the hot eye and pour olive oil on it, then wipe it all around with a wad of paper towels. Let it cool for a couple of minutes, then apply a generous amount of butter to the cooking surface. It will then be so non-stick, that it will be hard to get the spatula under what ever you're cooking. After this process, don't use soap to clean your pan, until you feel that you need to. If you need to use soap, just repeat this process afterwards.