Thread: Cast iron?

Here's what mine looks like.....picked it up at an old farm auction----> https://www.ebay.com/itm/Vintage-Ant....c100705.m4780

My kitchen scale is up to 11lbs and the pan weighs 1.5 lbs

My bathroom scale is close but a little lighter so I will say 12 lbs +

Originally Posted by Benz

Here's what mine looks like.....picked it up at an old farm auction----> https://www.ebay.com/itm/Vintage-Ant....c100705.m4780

That's NOT a Kitchen Scale!! That's a Redneck Baby Scale!

Originally Posted by cudarunner

That's NOT a Kitchen Scale!! That's a Redneck Baby Scale!

I agree for newborns as things like scales work better in the middle of their range.

I also have one like this----> https://www.ebay.com/itm/Vintage-Fai...UAAOSwCJxaSuBV Yep, it's made of cast iron.

Originally Posted by Benz

I also have one like this----> https://www.ebay.com/itm/Vintage-Fai...UAAOSwCJxaSuBV Yep, it's made of cast iron.

It would be kind of fun to load all of your cast iron on that wheat sack scale when I get there and we could take a picture of the total weight/that is 'IF' the cast didn't weigh more than 200lbs OR the floor didn't collapse!

All this talk of weighing the cast iron cookware caused a mental image of what your arms must look like. Your dominant arms must have much larger biceps than the other, kinda like Rod Laver’s forearms - his dominant forearm was easily twice the size of the other.

New to this thread. Love cooking on cast iron.

I read a piece in a Victorian cookbook several years ago that advocated cooking on slightly rusty cast iron to make sure the family had sufficient iron in their diet. Makes sense?

I have several 10-inch Lodge skillets and a 12-inch that is perfect for cornbread for a crowd, I love cornbread and managed to land two 7-section cast iron cornbread pans that look great, but do not seem to get used that often.

I also inherited a 60-year old Le Creuset burnt orange oval 10-quart “braising pot” from my mom that compliments my 8-quart Lodge Dutch oven. The Le Creuset looks like the day it was purchased. Does that count as cast iron?

I'm sure that the rusty iron would indeed impart more iron in the food----but also a metallic taste that isn't the greatest sensation.

I don't know if you've ever tried this but if you put your iron in the oven and allow it to come up to temp and when the oven is up to temp, quickly remove the pan and grease it and then quickly pour the batter it and put the pan back in the oven and start baking you'll have a wonderful crust on the bottom.

Your Le Creuset Porcelain Coated Cast Iron counts in my book!

Originally Posted by DZEC

New to this thread. Love cooking on cast iron.

I read a piece in a Victorian cookbook several years ago that advocated cooking on slightly rusty cast iron to make sure the family had sufficient iron in their diet. Makes sense?

As kids we ate most of our meals prepared on cast iron. When my little sister went through puberty she never had the problems of iron poor blood like her friends did. Mom always said it was the cast iron that gave little Sis her good health. There was no rust on Mom's cast iron either. Her skillets were black as coal.