Thread: Cast iron?

Originally Posted by gssixgun

Farm to Table this morning !!!!

Local Bacon and Local Duck Eggs

Lodge Carbon Steel

11" Griddle and 8" skillet


Beyond good

Aloha!

I fancy myself as well-traveled and a bit of a gourmet. Yet to this day, I can't say that I have ever had Duck eggs. I've had plenty of Duck, but never any of their eggs. Quail eggs? Yes, all the time with Sushi. I even had Ostrich eggs once. But never Duck eggs. I'll have to put that on the checklist. Looks wonderful. Especially with the Tony Chechere's Creole seasoning. Well done, sir.

Mahalo!

-Zip

Originally Posted by ZipZop

Aloha!

I fancy myself as well-traveled and a bit of a gourmet. Yet to this day, I can't say that I have ever had Duck eggs. I've had plenty of Duck, but never any of their eggs. Quail eggs? Yes, all the time with Sushi. I even had Ostrich eggs once. But never Duck eggs. I'll have to put that on the checklist. Looks wonderful. Especially with the Tony Chechere's Creole seasoning. Well done, sir.

Mahalo!

-Zip

There is a noticeable difference, my understanding is that they are VERY sought after for French Desserts too

We had Turkey eggs also, but to me, they seemed just like "Big Chicken" eggs..

I really like the Duck eggs

Originally Posted by Leatherstockiings

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

Originally Posted by PaulKidd

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?

Only "Mine" according to you guys in this thread hehehe I stole it from various Youtube vids

Paul, it really seems to be about the "Fat" content of the oil used for the Newer Pebbled stuff.. The older smooth pans are pretty easy with seasoning, just about everything works on them..
There are some vids about grinding out the Newer surfaces and that was my idea if I could not get the New Lodge stuff I had bought to work well

But the progressive heating using High-Grade Olive oil hasn't failed yet for me on the newer rougher stuff.

Good luck my friend

Originally Posted by gssixgun

There is a noticeable difference, my understanding is that they are VERY sought after for French Desserts too

We had Turkey eggs also, but to me, they seemed just like "Big Chicken" eggs..

I really like the Duck eggs

Mahalo!

Well, you sold me. I love eggs and egg dishes. I'll seek them out. If they are used in French deserts, chances are I have had them without knowing. But still, I want to taste them solo, with perhaps a bit of seasoning.

Can't wait. My 10" Lodge cast iron pan is ready and waiting to fry them up!

-Zip

Originally Posted by gssixgun

.....the progressive heating using High-Grade Olive oil hasn't failed yet for me on the newer rougher stuff.

Good luck my friend

Thanks, Glen. I'll try it your way. If that doesn't work, I can always grind them down.

I got a 3-legged Dutch oven with a rimmed cover and a 12" skillet with a domed lid.
I intend to use them both for camp cooking. We use enameled CI in the kitchen.

Originally Posted by PaulKidd

Thanks, Glen. I'll try it your way. If that doesn't work, I can always grind them down.

I got a 3-legged Dutch oven with a rimmed cover and a 12" skillet with a domed lid.
I intend to use them both for camp cooking. We use enameled CI in the kitchen.

Nice !!!

That is pretty much the way I approached it, Paul, I figured if it didn't work I was doing some Grinding and Sanding hehehe

But I was on a mission to rid our kitchen of "Non-Stick Coatings" on the pans

Originally Posted by Marshal

Another thing to look at - most of the older antique/vintage pans were molded/worked/milled/machined smooth on the cooking surface at least. Or years of use with steel spatulas has worn the high spots off them, take your pick. Part of me wants to take my lodge pans out and give them a good sanding to smooth out the cooking surface, then re-season them and see what I get.

Well, I was thinking the same thing: this surface is pretty rough. So, I took
Cudarunner's advice and went over the bottom surface of the 12" skillet with
an axe stone. I didn't spend too much time on it...just enough to knock the
tops off of most of the "pebbles."

Now, we're at Step #1 of Glen's progressive temperature curing process:
in the oven at 350F.

More to follow....

After Glen's curing recipe, I had mixed results. I fried an egg, just to see how
it would go.

Wherever I had ground off most of the pebbles, nothing stuck to the pan.
However, on the rougher spots, the egg did stick. On the other hand,
what did stick came off easily with just some water and a nylon brush.

I used extra virgin olive oil, I followed Glen's recipe exactly, and I think
the pan needs more than just a quick going-over with an axe stone.
I have some stripping disks for an electric drill, so I'll give that a try.
And then re-season ala Glen.

PaulKidd--Freshly seasoned cast iron LOVES potatoes. Try this---> Fry up some greasy bacon on low to med heat and don't drain off all the grease. Next grate up some spuds and squeeze out the water. Then fry up some raw fried hash browns on med to high heat until crispy. Now let the pan cool a bit and add a little more grease to your pan. Now fry up some eggs on low heat with a lid on. The eggs should slip right out. Hope this helps.

Originally Posted by Benz

PaulKidd--Freshly seasoned cast iron LOVES potatoes. Try this---> Fry up some greasy bacon on low to med heat and don't drain off all the grease. Next grate up some spuds and squeeze out the water. Then fry up some raw fried hash browns on med to high heat until crispy. Now let the pan cool a bit and add a little more grease to your pan. Now fry up some eggs on low heat with a lid on. The eggs should slip right out. Hope this helps.

Thanks for that! Sounds like a real breakfast bomb.