Thread: Cast iron?

Originally Posted by gssixgun

Other then that it works fine but I still want a gas stove hehehe

I know you do brother----Maybe Santa can bring you one 'Before' next Christmas

Well Santa brought me new SS pans this Christmas heheheh

So the hope is there

Originally Posted by gssixgun

Well Santa brought me new SS pans this Christmas heheheh

So the hope is there

One baby step at a time and soon you'll be running!

Originally Posted by cudarunner

Question Gents!

My best buddy is very interested in breaking out his folks vintage cast iron along with a couple of cast iron pans that I cleaned up for him while I was visiting this summer.

I've always used either traditional electric or gas burners. However his home uses one of the glass top electric stoves and his lovely bride has Great Concerns about the cast iron on 'her' stove (yes she does 90% of the cooking).
....

Cast iron is heavy and setting it down with anything other than care could
crack the glass. Price a replacement top and decide.

In my situation I have a glass top and a worthless stove fan so I brown and sear
outside on the gas grill and finish in the electric oven. I hate but appreciate modern
smoke alarms.

I have seen camp burners that can be used outside in the heat of the summer.
I am a smoke and fire cook some days but I keep that "mess" outside. I do most 90% of the
cooking, slicing and dicing and have found that the are some darn fine modern pans.

I use my newer Lodge pans on our glass top and haven't had a problem yet. As mentioned, you just have to take care with how you handle it on the glass.



Besides, it makes such a good breakfast!

Little Smokies in BBQ sauce is a New Year's Eve tradition here. This year my wife is crying them in bacon grease and adding cooked bacon to the sauce. New manufactured Lodge #10 in the photo.

best way to season new cast iron is to cook with it!

Forgot to post this from New Years Eve


Filet Mignon's
12" Lodge

Reverse Sear perfection






ps: That little Thermometer in the top pic is invaluable for doing the reverse sear, it allows you to leave the oven closed while finishing the Steaks

Set at 125° F and take them out, cover and they raise to 135° and a perfect Med Rare while they rest

I finished cleaning up a #7 Wagner waffle iron. Here's a seller's pic



Here's after some time in a glass bead cabinet:



And after a few hours of seasoning and a small 'test waffle' which was just some Krusteaz with some water. Sprayed with veggie spray and no sticking.



Used it this morning to make waffles for breakfast and once again No Sticking!

http://straightrazorpalace.com/plate...ml#post1799308

Just wait till the old widow women and divorcees find out you can make REAL waffles Roy. They will be having a cat fight outside the boar's nest to see who gets to you first.

Remember, electric waffle irons are like electric razors......they make great gifts to people you don't like.