Thread: Cast iron?

Lunch = KISS

10" Lodge Cast Iron Griddle
Grilled Munster Cheese Sammich



The only thing that could make this better is if somebody else had made it

Did you guys hear that somebody did an actual study as to why a Sammich made by another person is scientifically proved to taste better, I heard it on the radio just the other day

Originally Posted by gssixgun

Lunch = KISS

10" Lodge Cast Iron Griddle
Grilled Munster Cheese Sammich

The only thing that could make this better is if somebody else had made it

Did you guys hear that somebody did an actual study as to why a Sammich made by another person is scientifically proved to taste better, I heard it on the radio just the other day

Something like this?

https://www.forbes.com/sites/sap/201.../#3195090c5521

yeah something like it

They mentioned that the act of making it decreased the intensity of the first actual taste since your sense of smell was engaged in the making..
Where if you simply took a first bite of a sammy made for you the flavor and smell hit at the same time

Aloha!

I love cast iron and have a few Lodge pieces. 8" Fry pan and 8" (4 qt) mini dutch oven. Both with lids. I've got them well seasoned and keep them seasoned with my favorite cast iron seasoning paste - Camp Chef (when I'm not frying bacon on them - also a great seasoner);



I originally bought them for camping. The problem is, I got into motorcycle-camping in 1995 and it's not easy packing cast iron, even small cast iron. You have to watch packing weight and size when moto-camping. So I end up using them at home for eggs, bacon, grilled cheese, and other delights, and take the ultra-light ultra-packable camping kit with me moto-camping.

I have been wanting to buy a 12" Lodge fry pan for years. I may have to finally do that soon. Great way to get your daily dose of iron!

-Zip

Originally Posted by gssixgun

Lunch = KISS

10" Lodge Cast Iron Griddle
Grilled Munster Cheese Sammich



The only thing that could make this better is if somebody else had made it

Did you guys hear that somebody did an actual study as to why a Sammich made by another person is scientifically proved to taste better, I heard it on the radio just the other day

Aloha!

Yikes! That 10" Lodge Griddle looks VERY VERY WELL SEASONED! Congrats. And that grilled cheese? Heaven on a plate my good man.

-Zip

French toast in the Lodge #9 this evening

Scrambled eggs in the Wagner Ware #8


Anybody own a cast iron bean pot? I was wondering how they differed from a Dutch oven?

Farm to Table this morning !!!!

Local Bacon and Local Duck Eggs

Lodge Carbon Steel

11" Griddle and 8" skillet










Beyond good

Originally Posted by Wid

Everyone has their way of seasoning, don't suppose any of them is wrong. I pretty much settled on using Pam on my initial seasoning. Makes the iron slick as teflon.

I just acquired two new (unused) "Camp Chef" CI pieces from a friend. The inside
surfaces are anything but smooth: they purport to be "pre-seasoned," but the
surface is very grainy.

Is it necessary to grind the surfaces smooth before seasoning them, or do the
various methods of seasoning mentioned here fill in the gaps, so to speak?

I used Glen's seasoning method for new cast iron and it has served well on my contemporary Lodge skillets.