Thread: cast iron pans

As winter sets in around us I start getting cast-iron-itis BAD...

I found 3 more pieces I just didn't know how I bought... I walked by the place, don't remember going in, and I'm holding a rather heavy bag??? Now what did I do??? Oh crap!! How do I hide this??? Got a new CI lid for my #12 skillet, darn thing cost me more than the frigging skillet...

When work closed I was able to get a #6 DO that we used for specials, great for making lunches in at work. Toss in some bits of trim from prep add a little stock and toss it in the corner of the flat griddle for a few hours... Whalla stew for lunch

On a whim I picked up a small square skillet to make square eggs for my sandwiches... Ya that was another one of those WTF moments...

Well, My wife getting tired of my cast iron. I have now the 10.5, 12, and 15 inch with lids. I found a lid for the 15" lodge from another make. Kinda expensive, but seems more versatile than a dutch oven. I have one of those corn shaped muffin things as well.

Damn these things are heavy!!!

Dang it! Now I have to go to the store and get some fish. Can't find bluegill in the store, but perhaps perch? I used to catch a lot of bluegill as a kid, great eatin!!! As well as a hard fightin fish!!

I hate you!!! haha!

Cajun makes the deep fryer. Made in china I think... I think I'll just fry them in my skillet.
http://www.amazon.com/Cajun-Cookware...1549214&sr=8-6

Originally Posted by buckeye

my favorate cast iron deep fryer. fried some bluegills up sunday. mmmmm

So I've been re reading this thread and I must say. I am deeply saddened by the fact that you can't seem to find unseasoned cast iron anywhere these days.Lodge and all the other present manufacturers have all switched to that nasty preseasoned crud.And if you do find unseasoned cast iron,it's poor quality and unlike the old school stuff is pittier in texture. I wish somebody would get a clue and start making the good stuff again.When I win the lottery,that's what I'm gonna do.I'm going to make smooth unseasoned good cast iron that's affordable.....does that make me a sell out ?? Where's the quality anymore ???

I found these at my local restaurant supply store. They are a smooth, thick, and heavy iron pan. Between 35 and 80 bucks canadian, depending on the size.

Originally Posted by Nightblade

So I've been re reading this thread and I must say. I am deeply saddened by the fact that you can't seem to find unseasoned cast iron anywhere these days.Lodge and all the other present manufacturers have all switched to that nasty preseasoned crud.And if you do find unseasoned cast iron,it's poor quality and unlike the old school stuff is pittier in texture. I wish somebody would get a clue and start making the good stuff again.When I win the lottery,that's what I'm gonna do.I'm going to make smooth unseasoned good cast iron that's affordable.....does that make me a sell out ?? Where's the quality anymore ???

go to ebay. buy some griswolds and give them a lye bath. that will bring you back to a unseasoned smooth pan. then reseason. like brand new

You misunderstand...I am an old hand at seasoning and such.The point I am making is you have to search for old stuff which gets harder and harder.It used to be up until about 7 years ago that you could still get Lodge CI and other brands unseasoned at any good surplus,hardware or sporting goods store.Now you can't.And unlike the old MFG's,they don't make cast iron smooth any more because of cost. Lodge claimed some while back that they stopped making the smooth iron and started making the pitted crud because the silica used to smooth it was too costly. Greed and modernism..Yak !! Guess that's why I'm a straight shaver,cause I'm old fashioned.