Thread: Cast iron?

Nice little bunch of Morels there bet they tasted great!!!

Originally Posted by Dieseld

Nice little bunch of Morels there bet they tasted great!!!

They did, but I think we enjoyed the fact we picked them on our property by just walking up the drive even more then eating them hehehe

Most years Morels pop up around a tree stump next to the garage at my Dad's house. A certain family member that doesn't have the talent for finding mushrooms makes a beeline for that stump when Morels come out.

Staub is a new brand to me. It appears to be French made but owned by Zwilling J. A. Henckels.

Nice looking and pricey$$$.
Staub® Enameled Cast Iron Round Cocotte – 9-qt. : Cabela's

Now this is Breakfast !!!


12" Lodge Carbon Steel
8" Lodge Carbon Steel

Red Potatoes / Spam fried in Rendered Bacon lard





Sunny Side Up eggs doused with Crystal



Paper Towel wipe out, seasoning is getting better all the time




Now in a food coma

For those like me who own lodge iron........

https://www.youtube.com/watch?v=pf_gnyxyKKw

I've thought about sanding my newer Lodges but no real need, it works pretty good. Plus I have plenty vintage skillets to use.

Originally Posted by Nightblade

For those like me who own lodge iron.......

This was my intention, my experience with the new Lodge was not really good from years back.

My original 12" Pan and Reversible Griddle were a "Sticy" mess, I moved them to the Hunting supplies boxes for years until this past Christmas..

I decided i would buy two new pans and give a real try to seasoning and if it didn't work I would smooth them out using the power tools, I have the tools and the talent hehehehe

After doing the research on Youtube and finding the ideas about how to season the Newer pans and really taking the time to use it I found it worked great...


The rest is history :P

Now I am eyeballing SS Pots

The wife wants ONE pan for her to use, she is thinking one of those "Copper" things, which if I can narrow us down to ONE "no stick" I have accomplished something


Of course she is sure liking her Pork Chops and Eggs I made for Sunday Breakfast hehehe

Glen, I'm gonna have to post some picks soon but,since those pics of your carbon steel pans,I have gone east and since have bought two woks. I'm going nuts with'em. cooked a pot of chili in one(they are awesome for soup cooking) grilled sandwiches in them and of course the stir fry. I've been watchin all these You Tube video's of street vendors cooking mass amounts of you name it in woks of all depths and sizes and the inspiration is endless! So Steel and Iron....who knew ? Pics soon.

https://www.youtube.com/watch?v=uViBo3RZysU

https://www.youtube.com/watch?v=jQfA43aUAmU

When my son brought his new lodge skillet over for me to season, I only smoothed the bumps on the bottom up with some 220 wet&dry and I didn't mess with the sides, then I did Glen's seasoning and it came out nice.

I'm really liking that seasoning process. Thanks Glen! :