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  1. 07-19-2014, 06:41 PM #1
    pixelfixed
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    Quote Originally Posted by MajorEthanolic View Post
    Cast iron has been one of the best sources of dietary iron from the beginning of human existence. Love them...
    Absolutley,Iron deficiency anemia was unkown when all people used was cast Iron and steel utensils.
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  2. 07-19-2014, 06:45 PM #2
    sharptonn
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    Quote Originally Posted by gooser View Post
    have a little one at the house here that has grooves and raised spots that works great on steaks .. had a few others i lost in a divorce and have a couple at a secret location in P.A,. ..lol...always on the look out for them at a good price though !!
    Yeah, I have been looking for one of those. Something about cast iron, gotta be old!
    Quote Originally Posted by MajorEthanolic View Post
    Cast iron has been one of the best sources of dietary iron from the beginning of human existence. Love them...
    Quote Originally Posted by pixelfixed View Post
    Absolutley,Iron deficiency anemia was unkown when all people used was cast Iron and steel utensils.
    Really? I never thought about that!
    "Don't be stubborn. You are missing out."
    I rest my case.
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  3. 07-19-2014, 07:11 PM #3
    Wid
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    Yeah, I don't do the newer cast. The older the better. Here's an old gate marked skillet that was just finished.

    The second pic is right after I found it.
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  5. 07-19-2014, 07:17 PM #4
    pixelfixed
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    Quote Originally Posted by Wid View Post
    Yeah, I don't do the newer cast. The older the better. Here's an old gate marked skillet that was just finished.

    The second pic is right after I found it.
    Fantastic,how did you season it? I use lard and a layer of salt,300deg oven for several hrs.
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  6. 07-19-2014, 07:21 PM #5
    Wid
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    I use lard also. I heat up on the stove top then wipe down with lard. Put in the oven at 350 for 15 minutes, take it out and wipe it down then back in for 2 hours.
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  7. 07-19-2014, 07:25 PM #6
    pixelfixed
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    Amazing thing about cast Iron is, once they are well seasoned they are every bit as non-stick as teflon pans.
    Some I have had for 40 yrs,they never have been cleaned with dishsoap,no need to do so.
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  8. 07-20-2014, 01:19 AM #7
    mainaman
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    I do not collect but I have a few, very nice tools
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  9. 07-20-2014, 01:37 AM #8
    OCDshaver
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    My Staub Coq au Vin pot. Great for any stew really. The underside of the lid has small points designed to drip condensation on the braising food. Adding ice to the top of the lid helps create that self basting process.

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  10. 07-25-2014, 12:45 AM #9
    honedright
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    One of the best, IMHO, materials for cooking ever. Have several pieces including a couple of dutch ovens (one for camping with legs and a couple for the kitchen both enameled and bare seasoned), a griddle, a pan, and a couple of old "corn stick" molds.
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  11. 09-03-2017, 04:11 AM #10
    nicknbleeding
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    I have some CI pans and a nice Dutch oven i believe its called. How do you clean a used pan to re-season it?
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