Thread: Cast iron?

A few of us were talking about them today I went ahead and pulled the trigger
I am really wondering if the finish is smooth or more rough..

I love my irons, all of them vintage Only down side is the weight When the arthritis or carpel tunnel kick up, it can be "vexing" I have them in categories. 1 egg omlet, 2 egg omlett, 2 chopped chicken breast and Steak Size.

Either cast or carbon steel I season with bacon. Cook the stuff, wipe the pan out with paper towels, kosher salt if necessary. Cook bacon again the following day. I save the grease to cook eggs, hamburgers, what have you.

I also forgot to mention my Le Creuset enameled cast iron. I've got a killer roasting pan, a dufoe, and a Raymond Loewy Coquelle Dutch oven. Great for braising pork shoulders, Boston butts.

I love these things. I have two from lodge, a 10 inch skillet and a dutch oven. Also have a smaller skillet maybe 8 inches I'm guessing. I snatched it from my grandma a while back that looks like its got some age on in. No brand markings I can see on that one, just an old pan. I season them in my gas grill when the need it. I slather lard all over the things and stick em in the grill crank it up to about 500 degrees and let em roast in there for a few hours and let em cool. They come out looking like black glass. I think cast iron just makes everything yummy.

I just gifted a Le Creuset enameled cast iron doufeu, and it is really an amazing tool. For those who are unfamiliar, the bottom of the lid is convex and has little bumps on it, so whatever evaporates drips down all over whatever you are cooking. The top of the lid is concave, so you can fill it with cold water to help with condensing. Think auto-basting, and combine that with slow cooking. So. Good.

My new 10" Carbon Steel is in the oven going through seasoning cycles right now

I don't think I did anything to mine except start cooking in it, got the 12"

Originally Posted by gssixgun

My new 10" Carbon Steel is in the oven going through seasoning cycles right now

Pictures or it don't count!!

Here Roy

Originally Posted by gssixgun

A few of us were talking about them today I went ahead and pulled the trigger
I am really wondering if the finish is smooth or more rough..

Smooth as. I asked Pixie RIP about his wok early on in this thread. They are basically the same, a chunk of pressed carbon steel. All you gotta do is build a layer of carbon on the surface. http://straightrazorpalace.com/plate...ml#post1370503 Been using ours 2 years +. Can't see it wearing out any time soon...