Thread: Cast iron?

Had to get the big Wagner and the big Griswold out today. The Wagner fried up a pile of extra crispy hash browns and the Griswold kissed a juicy Porter House steak to perfection. Topped it all off with a creamed cucumber and onion salad.

Dug my new crop potatoes today and had to put the Wagners back in service. One big Wagner was full of extra crispy hashbrowns with clarified onions. The other Wagner did up organically grown Certified Angus Beef steaks. I set an extra plate and fried up an extra steak but since Roy was a no show I ate that one too.

I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.

Originally Posted by Leatherstockiings

I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.

Now you done gone and done it! You're on your Cast Iron Pots and Pans S**t List! I just hope that the Rust and Stick Gremlins don't find out!

Originally Posted by Leatherstockiings

I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.

Take care of quality stainless steel the same as you do cast iron. No soap and no scouring pads.....just good hot water and a rag. My stainless skillets will slip eggs almost as good as my cast iron. For me the problem with stainless is that it lacks the class of vintage/heirloom cast iron.

I think women have ruined more good cook ware because of over cleaning it with soap. Damn fools are watching too many soap advertisements on Days of Our Lives.

Well, the stainless pans are really in the wife's domain and the cast iron pans are mine. Guess which pans never see soap?

Today I got out the Wagner Dutch oven and with a little on-line coaching from Roy (cudarunner) I deep fried beef heart. If they can do chicken gizzards why couldn't I do beef heart. When it was done, I called up one of the neighborhood bachelors to do a taste test on it and he pronounced it a winner. All that was missing was ice cold beers and a decent football game.

Here's what I did----> Slice the beef heart in 3/4" slices. Remove valves, excess fat, and the white stringy tendons. Slice each big slice into 3/4'' fingers. Just to experiment I used a Louisiana chicken breading and double baptized each piece. Oil temp was 350* using peanut oil as per Roy's suggestion. First batch was a 5 minute cook, second batch was 6 minutes, and the last batch was 7 minutes. The first batch the meat was done but the batter a little soggy. The last batch had the most beautiful crunchy batter coating. The meat was exceptionally tender on all batches. Dipping sauce was buttermilk ranch. Give it a try and enjoy. Look sharp and smell nice for the ladies.

Messing around with tweaking on the Hash Brown recipe

Came across this vid the other day and the results using almost exactly his method were pretty darn good

https://www.youtube.com/watch?v=ttK2YP_ayYI

11" Lodge Griddle Pan








Nice crispy hash browns and an easy to clean pan after what is there not to like

Man, those look good. Just the way I like my hash browns too.
Going to have to try that recipe..

In the spirit of keeping our cast iron thread alive, I pulled out the Griswold #8 waffle irons tonight and made a batch. Smothered in real butter and slopped with Mrs. Butterworth's syrup. Sorry to make Roy and Glenn salivate over their keyboards but the waffles were mmmm good. Look sharp and smell nice for the ladies.