Thread: Cast iron?

For those like me who own lodge iron........

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

I've thought about sanding my newer Lodges but no real need, it works pretty good. Plus I have plenty vintage skillets to use.

Originally Posted by Nightblade

For those like me who own lodge iron.......

This was my intention, my experience with the new Lodge was not really good from years back.

My original 12" Pan and Reversible Griddle were a "Sticy" mess, I moved them to the Hunting supplies boxes for years until this past Christmas..

I decided i would buy two new pans and give a real try to seasoning and if it didn't work I would smooth them out using the power tools, I have the tools and the talent hehehehe

After doing the research on Youtube and finding the ideas about how to season the Newer pans and really taking the time to use it I found it worked great...


The rest is history :P

Now I am eyeballing SS Pots

The wife wants ONE pan for her to use, she is thinking one of those "Copper" things, which if I can narrow us down to ONE "no stick" I have accomplished something


Of course she is sure liking her Pork Chops and Eggs I made for Sunday Breakfast hehehe

Glen, I'm gonna have to post some picks soon but,since those pics of your carbon steel pans,I have gone east and since have bought two woks. I'm going nuts with'em. cooked a pot of chili in one(they are awesome for soup cooking) grilled sandwiches in them and of course the stir fry. I've been watchin all these You Tube video's of street vendors cooking mass amounts of you name it in woks of all depths and sizes and the inspiration is endless! So Steel and Iron....who knew ? Pics soon.

https://www.youtube.com/watch?v=uViBo3RZysU

https://www.youtube.com/watch?v=jQfA43aUAmU

When my son brought his new lodge skillet over for me to season, I only smoothed the bumps on the bottom up with some 220 wet&dry and I didn't mess with the sides, then I did Glen's seasoning and it came out nice.

I'm really liking that seasoning process. Thanks Glen! :

I hear ya Steph

A 14" Carbon Steel Wok is on my wish list, but the Analon one is holding up still so I haven't pulled the trigger..

As soon as that thing starts to "flake" out it is Gone Baby Gone

Originally Posted by gssixgun

I hear ya Steph

A 14" Carbon Steel Wok is on my wish list, but the Analon one is holding up still so I haven't pulled the trigger..

As soon as that thing starts to "flake" out it is Gone Baby Gone

Glen, I have a lot of high end cookware and find myself relying on two pans more than any other.
Most of my meals are cooked using a cast iron skillet and/or my 14" carbon steel wok. My anodized wok was passed on to one of my kids. Pull the trigger, you won't regret it.

My daily drivers



Some of the lonely gear[emoji3]

Originally Posted by gssixgun

I hear ya Steph

A 14" Carbon Steel Wok is on my wish list, but the Analon one is holding up still so I haven't pulled the trigger..

As soon as that thing starts to "flake" out it is Gone Baby Gone

When you're ready this is the place to shop right here . I just got this baby and it is awesommme.I'll never need another ever. It's solid as heck and about 5lbs and it seasoned so bloody good I almost cried ........but made this in it instead . Spam shitake stir fry with black bean chili sauce over sticky rice....Yeahuugh !! Trust me "G" that Analon will be a memory long gone once you do something like this....come to the dark side heh heh !!

Wok with 2 Steel Handles

Originally Posted by Nightblade

When you're ready this is the place to shop right here . I just got this baby and it is awesommme.I'll never need another ever. It's solid as heck and about 5lbs and it seasoned so bloody good I almost cried ........

Yum NB, looks identical to our 2 woks. How did you season it? I think that is why a lot of people give up on them, don't have the patience to season them correctly. You're right, you can't wear them out in a life time.
Pok fri ri (pork fried rice) tonight in the big wok.

Originally Posted by gssixgun

Now I am eyeballing SS Pots

The wife wants ONE pan for her to use, she is thinking one of those "Copper" things, which if I can narrow us down to ONE "no stick" I have accomplished something

Glen, I'll make a suggestion to you for SS cookware. Keep your eyes open at flea markets etc. for "Permanent" brand SS. These things are pretty rugged and good quality. Also look for Revere Ware. This stuff has a copper bottom to quickly heat up. I have both brands but I usually reach for the Permanent first. If I want extra crispy hash browns I use my big Permanent skillet. Look sharp, cook sharp, and smell nice for the ladies.