Cast Iron

Discussion in 'The Club House' started by JonM, Dec 31, 2010.

  1. JonM

    JonM Moderator

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    anyone else love cast iron for cooking??

    wife is b@tching cuz im re-seasoning my cast iron since its mid 40's out and it stinks up the house. i got the windows open and fans sucking out the smoke. she keeps coming in and complaining i keep telling her its too late least your getting a clean oven out of the deal.

    i think its gonna be a lonely nite tonite :/
     
  2. JonM

    JonM Moderator

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    meant to put this in the clubhouse.
     

  3. cpttango30

    cpttango30 New Member

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    I love cast iron and just lost one pan. Effing cat knocked it off the top of the freezer and the handle broke off.
     
  4. lonyaeger

    lonyaeger New Member

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    Cast iron is the only way to go for some things for sure.
     
  5. Dillinger

    Dillinger New Member

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    And now it is.....Just like that.

    I love my cast iron. For cooking indoors, it's the only way to go. Thumbs up on Cast Iron.

    JD
     
  6. Highpower

    Highpower New Member

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    Weld that sucker back on!!!
     
  7. CA357

    CA357 New Member Supporter

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    The last time we moved, all of our cast iron disappeared. When we finally noticed, it was too late to do anything about it. I'm sure one of the movers is presently cooking with our pans. :mad:
     
  8. cpttango30

    cpttango30 New Member

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    With what my daughters hair dryer and some chapstick?
     
  9. DarinCraft

    DarinCraft New Member

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    Cast iron is the only way to cook. I first started using a dutch oven in the back country, but when I got married I thought I was going to have to ditch the old stinky iron for some name brand over priced cookware.

    Much to my surprise, my wife saw my ovens and told me how great she thought it was that I used iron. She was taught how to cook with it and will not make anything without using cast. Now we have over a dozen fry pans, griddles and ovens.
     
  10. JonM

    JonM Moderator

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    the pan i re-seasoned today is about 90 years old. my great grandmother had it gave it to my grandma then i got from my mom. she went electric glass top. it had 90 years of crud on the bottom. its prolly over 90 thats just a guess.
     
  11. buckhuntr

    buckhuntr Well-Known Member Lifetime Supporter

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    Can't make good cornbread, pineapple upside-down cake, nor fried sweet taters without cast iron. ;)
     
  12. willfully armed

    willfully armed New Member

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    What is this seasoning you speak of?

    When mine was new, I'd just wipe it with oil when I was done cleaning it.
    I figger all the cooking it has seen in the last 11 years was enough for season ......
     
  13. willshoum

    willshoum New Member

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    Seasoned to Perfection....

    A life time of crud on a new cast iron pot. This is how i do it in the back yard. Fire wood, bricks and an old grill. Raise pot off the ground using bricks and grill. Fill pot half way with Lard. Get your fire going around and under the pot. Once the oil starts to heat up, use a long thin paddle to stir the oil till it slightly goes over the sides. Do this about every 5 min. till all the lard is used. Keep a fire ex. handy. And for those that have broken or cracked pots I used the Brazing method for repairs......And for those of you cooking out in the field and have access to pinecones, this will clean the pot out with a little water. I have my grand mothers cast iron pot and it's over 100 yrs. old.:)
     
  14. JonM

    JonM Moderator

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    it typically is. but when you have a build up of nearly a century of use the crust on the bottom and outside gets really bad. the crust in some spots was nearly a 1/4 inch of carbonized oils. so i ran it through the oven cleaning cycle. this makes enormous ammounts of smoke as it turns the carbon to ash.

    to season it you let it cool after cleaning wipe it down with dry towels. if you use water or a damp towel bake in the oven at 300ish for an hour to remove any moisture let it cool then rub it down veggy oil lard or bacon fat then bake for 2 hours at 450 degrees. this will create more smoke ventilate well. typically you dont have to do this unless someone runs the pan through a dishwasher or something. typical frying or cooking sessions deepen the carbonized cooking oil/fat coating.

    when its clean cast iron has a medium gray color. seasoning gives it that deep black sheen. that black is the carbon coating of burned on vegtable/animal oil. frying bacon is an excellent means of deepening the seasoning.
     
  15. skullcrusher

    skullcrusher New Member

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    Most new ones these days come pre-seasoned, but if ever scrubbed with soap and water, it needs re-seasoning. Any vegetable oil will work. Put some oil in the pan and swish it around until it covers the whole pan, sides and all. You can even use a towel to make sure the thing gets covered. It can be done on the stove or in the oven. Put heat to the pan to the tune of 225-250° and leave on heat for a few hours. Do not burn the oil. After seasoned, do not wash with soap and water, just wipe it out with warm water. If it needs stuff scraped off, then use hard plastic to knock off the food remnants. Do not use a metal scraper.

    Or do whatever you want. :D

    As a side note, Camp Chef is on Promotive. :)
     
  16. masterPsmith

    masterPsmith New Member

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    Cast iron is about all I use when I'm in the kitchen. All my game is cooked in nothing but cast iron. I have probably over 30 pieces of all types that take up quite a bit of room in the kitchen cabinets. All of them clean very well with only a hot water spray. Cast iron is the only way to go.........

    Jim..............
     
  17. CA357

    CA357 New Member Supporter

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    What do you guys think about Lodge brand cast iron?
     
  18. suprdave

    suprdave New Member

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    Lodge has worked well for me.
     
  19. JonM

    JonM Moderator

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    lodge is good stuff. griswold is much higher quality but it hasnt been made in forever and usually commands very high prices on ebay. i haunt yard sales and auctions in search of old cast iron cookware. even the rattiest rusted cast iron as long as it isnt cracked can be restored.
     
  20. Remy308

    Remy308 New Member

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    I cook in Cast Iron all the time. I have heard of some people taking a 4 inch grinder with a flap wheel and smoothing out the inside, they say it does not rust and nothing will stick to it again. I have been hesitant about doing this cause those things are not cheap, has anyone else heard of this?