Thread: Cast iron?

I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.

Originally Posted by Leatherstockiings

I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.

Now you done gone and done it! You're on your Cast Iron Pots and Pans S**t List! I just hope that the Rust and Stick Gremlins don't find out!

Originally Posted by Leatherstockiings

I was in a hurry this weekend and made scrambled eggs in the stainless steel pan. The results were not nearly as good as cast iron.

Take care of quality stainless steel the same as you do cast iron. No soap and no scouring pads.....just good hot water and a rag. My stainless skillets will slip eggs almost as good as my cast iron. For me the problem with stainless is that it lacks the class of vintage/heirloom cast iron.

I think women have ruined more good cook ware because of over cleaning it with soap. Damn fools are watching too many soap advertisements on Days of Our Lives.

Well, the stainless pans are really in the wife's domain and the cast iron pans are mine. Guess which pans never see soap?

Today I got out the Wagner Dutch oven and with a little on-line coaching from Roy (cudarunner) I deep fried beef heart. If they can do chicken gizzards why couldn't I do beef heart. When it was done, I called up one of the neighborhood bachelors to do a taste test on it and he pronounced it a winner. All that was missing was ice cold beers and a decent football game.

Here's what I did----> Slice the beef heart in 3/4" slices. Remove valves, excess fat, and the white stringy tendons. Slice each big slice into 3/4'' fingers. Just to experiment I used a Louisiana chicken breading and double baptized each piece. Oil temp was 350* using peanut oil as per Roy's suggestion. First batch was a 5 minute cook, second batch was 6 minutes, and the last batch was 7 minutes. The first batch the meat was done but the batter a little soggy. The last batch had the most beautiful crunchy batter coating. The meat was exceptionally tender on all batches. Dipping sauce was buttermilk ranch. Give it a try and enjoy. Look sharp and smell nice for the ladies.

Messing around with tweaking on the Hash Brown recipe

Came across this vid the other day and the results using almost exactly his method were pretty darn good

https://www.youtube.com/watch?v=ttK2YP_ayYI

11" Lodge Griddle Pan








Nice crispy hash browns and an easy to clean pan after what is there not to like

Man, those look good. Just the way I like my hash browns too.
Going to have to try that recipe..

In the spirit of keeping our cast iron thread alive, I pulled out the Griswold #8 waffle irons tonight and made a batch. Smothered in real butter and slopped with Mrs. Butterworth's syrup. Sorry to make Roy and Glenn salivate over their keyboards but the waffles were mmmm good. Look sharp and smell nice for the ladies.

Originally Posted by gssixgun

Messing around with tweaking on the Hash Brown recipe

Nice crispy hash browns and an easy to clean pan after what is there not to like

Haven't tried clarified butter but I will, and I don't rinse them. Have tried that and they seem to lose quite a bit of flavour. I grate them and then squeeze out as much moisture and starch as possible in a clean tea towel or cheese cloth. Onion, plenty of fresh ground pepper, a bit of salt. Yum yum.

Was hunting for something completely different when I spied these out the back of the local op shop.





Not bad for 50 cents each. The one on the left is a no name and pretty rough cast, might try re-surface it when I get time. The one on the right is made in Taiwan, and actually pretty well made. Has been milled, and cleaned up very nice with a bit of wet and dry. Didn't have any olive oil left, so used rice bran oil to season. Hmm, not sure. Doesn't look quite right but will persist and see how it goes. If not, will strip again.

Originally Posted by Grazor

Haven't tried clarified butter but I will, and I don't rinse them. Have tried that and they seem to lose quite a bit of flavour. I grate them and then squeeze out as much moisture and starch as possible in a clean tea towel or cheese cloth. Onion, plenty of fresh ground pepper, a bit of salt. Yum yum.

Was hunting for something completely different when I spied these out the back of the local op shop.

Not bad for 50 cents each. The one on the left is a no name and pretty rough cast, might try re-surface it when I get time. The one on the right is made in Taiwan, and actually pretty well made. Has been milled, and cleaned up very nice with a bit of wet and dry. Didn't have any olive oil left, so used rice bran oil to season. Hmm, not sure. Doesn't look quite right but will persist and see how it goes. If not, will strip again.

Graeme, does the handle on the left unscrew? Just wondering as I've never seen a cast iron pan with a handle like that.