Griswold #8 in action
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Griswold #8 in action
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I decided that Breakfast for Supper was in order last night so I made my version of Merch McMuffins:
Here's my version of Glen's silicone ring:
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Two eggs in butter in the 4" pan:
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Ready for final assembly:
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Normally I add a slice of tomato on top but I didn't have any on hand. Oh well it was delicious as it was.
Aloha!
Oh, good night nurse! That may be a heart attack on a plate, but not a bad way to go really, eh? Made me pull out the cast iron and fry up some bacon and eggs. Had some fresh bagels I bought yesterday for Bagels-cream cheese-Lox so I toasted those in the pan and made an bacon egg cheese bagel brunch. Thanks for the idea
mmmmmmmm indeed.
Mahalo
-Zip
I shredded 8 cups of raw potatoes and made German potato pancakes today. That amount of batter required using two of my big Wagner skillets.
This is a brand new, never used Lodge 12" 3-legged cast iron Dutch oven.
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The surface of the casting is very rough, and required "smoothing" prior to seasoning.
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This is how it looked after 5 minutes work with an axe stone:
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Now after 10 minutes work with a stripping wheel:
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Now after 10 minutes work with 60 grit sandpaper on a palm sander:
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Now after 10 minutes work with 120 grit sandpaper on a palm sander:
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Finally, after a thorough wash and an application of Extra Virgin Olive Oil,
the Dutch Oven is ready for Glen's seasoning recipe.
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More to follow (seasoning)....
It would be nice but does not seem likely.
For me the round ax hone solved 90% of the problem where the spatula
chattered and would not slide smoothly. That and good heat control is key
for pancakes and eggs. I confess to using the round hone a couple times
a week for a full month. Power tools would have made it quicker...
Commercial griddles are often cleaned with a pumice block and never seasoned.
They rely on a good fat and great temperature control to make their polished steel
work for them. The best over easy eggs I ever had were cooked this way... but once the griddle
temp was changed for burgers no more eggs,,, it was burgers... Once the burger rush was over and
the grill scraped mostly clean it was cheese crisp time. You had to know she made them not on the menu...
a 24" wheat tortilla lightly brushed with drawn butter (from the egg setup) and sprinkled lightly with grated
yellow cheddar. The lady could flip a raw egg and serve it warmed if that is how you liked it. She
was that good...