Anyone else use or collect cast iron skillets and or pots/pans?
I have a few and still always on the look out for more.
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Anyone else use or collect cast iron skillets and or pots/pans?
I have a few and still always on the look out for more.
Oh yeah. In constant use around here! :tu
Attachment 173435
Picked these pieces up today, they now reside in the lye tank.
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 !!
Cast iron has been one of the best sources of dietary iron from the beginning of human existence. Love them...
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.
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.
Old folks say that as it got crusty, they would throw it in the fire to burn it clean, season it again. I usually scrape and wire brush, coat with bacon grease, put them on my gas grill, really hot, close the lid for an hour.
Who needs Teflon! :D Why the salt, Pixel?
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.
The bad thing about throwing them in the fire is the risk of warping. I never do that but I have used the self cleaning oven with good results.
Curious about the salt too.
I have one hanging in my shop, belonged to my great aunt and uncle. They were married sitting in a wagon, ready to depart on their new life. That skillet was in the wagon! My mom had one which had been in the family forever. Been in the fire a multitude of times. One day she picked it up off the stove and the bottom was sitting there, eggs and all! :gaah:
I've got an old Griswold # 12 and this Wapak 12". Use 'em once in awhile on some things.
Attachment 173453
I have three, two WagnerWare and one no name, I use them every day but still have a problem with sticking about 30% of the time. I have seasoned with coconut oil at 350 for about an hour multiple times.
What Griswold is it, large logo, small? I'd love to find an Indian head.
After throwing out countless non stick pans, we have been using cast iron for about 10 years. The older cast is definitely better than most new cast iron, probably due to country of origin. Made to last a lifetime. No more Teflon fumes round here.
Like what is described here ;" About 1920, the company introduced the last of their greatest logo products, the block EPU logo. These continued until about 1940. There’s no mystery in understanding this logo either. The word GRISWOLD was block lettering style, rather than slanted to the right like the older slant or Italic style. It was still within the double circle and cross. Underneath, it still said Erie, Pa., U.S.A., just like its older counterpart."
I'd take a pic but I'm too lazy today. Besides, ya seen one, ya seen 'em all. :)
Okay,all this cast Iron talk got the juices flowing,Got out the old Ribbed Pan,season it with some bacon grease and maldive salt.
Got the propane one burner out,(gotta do this outside) Get the pan screaming hot,two bacon wrapped filets,3 mins per side.
Large Idaho baker spud (baked till crispy),sour cream and garden chives,bacon bits (home made Bacon) lots of butter.
Home made sour dough garlic Bread.Maters (yet to be picked,a little balsamic and garden basil.
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I've had a few, great skillets
Cast iron is great, I like my vintage Griswolds and Wagners over my newer lodges, the lodges seem needlessly heavy. here is a link to an old thread on cast iron pans
enjoy,
jim
I do not collect but I have a few, very nice tools
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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My #5 Griswold slant is an egg making machine, no sticking at all.
All this talk of cast iron and I am remembering when I had pigs ,chickens , and beef growing in the back yard. I still have the pans stored somewhere. That little egg pan would look great if it had 4 eggs in it that have never seen the inside of a refrigerator.
I love fresh eggs, no comparison to store bought crap.
Farm fresh is always so much better. Today my wife and I went shopping. She bought some raspberries that were on sale. She was eating them and saying how great they were and at such a great price. I didn't say anything but after having tasted them was depressed at how tasteless they were. They were overly large and devoid of any taste. They looked good enough but tasted like nothing. The best ones I've had we're farm fresh and wild - the way food was meant to be had.
I have a nice Wagnerware pan and a McClary Dutch oven
Love both of them :)
I do believe they are healthier to use than teflon pans, we dont have them in the house anymore.
Mike
We used them only for camping and hunting until about 10 years ago. Now they get used almost every night for something. We have 2 pans and one pot in rotation well seasoned.
My best "grilled" rib eye steaks are made in a heavy cast iron chicken fryer under the broiler after searing on the stovetop. Smokes up the house, but a sweeter steak, I've never tasted. Only takes 10 minutes or so for a 1 1/4 inch piece of beef. Don't tell my doctor!
Not cast Iron but I treat it the same,no soap,We stir fry alot, wok is about 40 yrs old and tottaly non stick,BBS smooth carbon steel.
Attachment 173808
What is the difference between a chicken fryer and a Dutch Oven?
Has anyone bought cast iron from an antique store? I have seen some of the brands you guys are talking about, wondering if I should pick up a couple of vintage pieces. Also,kind of nervous about nasty rumors that used cast iron is likely to be meth tainted.
The story is that a lot of cast iron in antique stores and flea markets has been used meth cooks. It sounds crazy until you see the local meth heads running flea markets.
Auto correct completely changed what I previously wrote so I edited.