Thread: Cast iron?

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.

I used the Griswold to make eggs in a hole this morning and fried bacon in the Wagner.

Today I got two Wagners greased with lard and turned 5 cups of shredded potatoes into German potato pancakes. I think the best thing in the world to keep cast iron seasoned is lard and potatoes. The cooking surface of these two skillets look like a well burnished surgical black Arkansas stone. Again, my apologies to Roy and Glenn for making them drool on their keyboards.

Potato panicked, Benz your killing me, I love them,and if I can have some fresh blackberry preserves n them I really can't ask for anything more. Tc

Sometime try them with a dollop of sour cream TC.

Can you say

Classic Pizza Margherita
Lodge Cast Iron Pizza pan
Homemade Dough with local ground flour (Farm to Table)

Soooooooo Gooooood !!!

ok so a little OCD on the toppings hehehe













Bada Boom !!!!

Originally Posted by cudarunner

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

Yeah, screws right off. Steel thread rod through handle into female thread on cast pan.

Lodge #10 and Wagner Ware #8

Cast Iron Breakfast:

Lodge 10" Chef's Skillet
Lodge 10" Flat Griddle

Bacon cooked perfectly in the oven on Parchment paper
HomeMade Hash Browns on the Griddle Pan
Fried Eggs in the Chef's skillet
Peanut Oil with a dab of Butter

Great breakfast, but most importantly the pans were cleaned with a Paper Towel and a bit of EVOO.










Yummmmm