Thread: Cast iron?

I hear ya Steph

A 14" Carbon Steel Wok is on my wish list, but the Analon one is holding up still so I haven't pulled the trigger..

As soon as that thing starts to "flake" out it is Gone Baby Gone

Originally Posted by gssixgun

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

Glen, I'll make a suggestion to you for SS cookware. Keep your eyes open at flea markets etc. for "Permanent" brand SS. These things are pretty rugged and good quality. Also look for Revere Ware. This stuff has a copper bottom to quickly heat up. I have both brands but I usually reach for the Permanent first. If I want extra crispy hash browns I use my big Permanent skillet. Look sharp, cook sharp, and smell nice for the ladies.

Grew up on Revere-ware that was what Moms used, my Sister who barely cooks got it all when Mom moved in with her..

That stuff is as old as I am at least and still in use

Originally Posted by Nightblade

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

Aha powertools.

I found that a ~$6.00 Round -- Norton Axe & Hatchet Stone does the trick.
It takes a while but the first step is to remove the tops of the worst artifacts of sand casting.
The pin head size bits of silver cast iron will be obvious in 30 seconds and will keep the stone from
damaging the seasoning other than the little mountain tops. The goal is to leave enough
roughness for the seasoning to grab onto and also remove any rough bits that make a spatula
chatter when flipping a pancake or egg.
My favorite Lodge is the combo cooker. It makes bread that is near impossible in a home oven.
The "lid" is a nice fry pan for flapjacks..

Originally Posted by gssixgun

I hear ya Steph

A 14" Carbon Steel Wok is on my wish list, but the Analon one is holding up still so I haven't pulled the trigger..

As soon as that thing starts to "flake" out it is Gone Baby Gone

Glen, I have a lot of high end cookware and find myself relying on two pans more than any other.
Most of my meals are cooked using a cast iron skillet and/or my 14" carbon steel wok. My anodized wok was passed on to one of my kids. Pull the trigger, you won't regret it.

My daily drivers



Some of the lonely gear[emoji3]

Originally Posted by gssixgun

I hear ya Steph

A 14" Carbon Steel Wok is on my wish list, but the Analon one is holding up still so I haven't pulled the trigger..

As soon as that thing starts to "flake" out it is Gone Baby Gone

When you're ready this is the place to shop right here . I just got this baby and it is awesommme.I'll never need another ever. It's solid as heck and about 5lbs and it seasoned so bloody good I almost cried ........but made this in it instead . Spam shitake stir fry with black bean chili sauce over sticky rice....Yeahuugh !! Trust me "G" that Analon will be a memory long gone once you do something like this....come to the dark side heh heh !!

Wok with 2 Steel Handles

Originally Posted by Nightblade

When you're ready this is the place to shop right here . I just got this baby and it is awesommme.I'll never need another ever. It's solid as heck and about 5lbs and it seasoned so bloody good I almost cried ........

Yum NB, looks identical to our 2 woks. How did you season it? I think that is why a lot of people give up on them, don't have the patience to season them correctly. You're right, you can't wear them out in a life time.
Pok fri ri (pork fried rice) tonight in the big wok.

Originally Posted by Grazor

Yum NB, looks identical to our 2 woks. How did you season it? I think that is why a lot of people give up on them, don't have the patience to season them correctly. You're right, you can't wear them out in a life time.
Pok fri ri (pork fried rice) tonight in the big wok.

So this is how I seasoned my wok...with the exception that I took it one more step further and afterwards I stir fried some green onions in it till they were charred black which also helps that process further. I bought a caterer's portable propane burner for like 25 bucks and it worked great.Takes about 45 min or so. Cheers Honorable one ! Added bonus,I now have another means to cook with should the power ever go out or should I become homeless God Forbid. I also did not do the salt thing that he did and there seems to be no ill affects,my walk is as slick as can be .

https://www.youtube.com/watch?v=UGXGJD2xTzQ

So I now have my awesome carbon steel wok and and awesome cast iron griddle that I love. Giving the dutch oven to a friend who's a chef so it's going to a responsible loving home. Gonna replace with a larger 10 inch skillet to do double duty as a roaster pan and secondary griddle. I can cook large batches of gumbo,soup,chili whatever in the wok....simplicity at it's brilliant low tech best Iiiiii Love it !! Now I just gotta get me a gypsy wagon built and then the nomads life for me ahhhhhh..................well it's a nice dream anyway.

Originally Posted by Leatherstockiings

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

Nice looking and pricey$$$.
StaubÂ[emoji768] Enameled Cast Iron Round Cocotte – 9-qt. : Cabela's

You aren't kidding it is pricey.

At $500 they can keep it. I am sure it is the Real Deal, but I don't have that much coin into an entire kitchen (and camper, and garage) full of cast.