The long awaited cast iron thread [Archive] - Glock Talk

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31F20
09-08-2009, 16:52
Ok, here is my humble collection of cast iron cookware. I use all of the pieces, some less than others. I wish I was lucky enough to have an heirloom skillet, but I do not. I bought them brand new myself, save the 12" Deep DO that was a gift from my GF. Some are rag-tag no names and a few are Lodge.
I know there exist old, used by your grandmother, rare, collective, worth alot cast iron skillets, Dutch Ovens (DO), corn bread pans, griddles and other cooking aparatuses. It would be sweet if we had a few posted here by GT members.

http://i851.photobucket.com/albums/ab80/corban_m/DSC00426.jpghttp://i851.photobucket.com/albums/ab80/corban_m/DSC00430.jpg

SouthernGal
09-09-2009, 07:01
Who is the maker of your skillets? Flip them over, it should be on the bottom.

My oldest one is square and is a number "0". I also have several others and one for making tortillas. All mine were either inherited or bought used from antique stores.

31F20
09-09-2009, 08:42
Who is the maker of your skillets? Flip them over, it should be on the bottom.

My oldest one is square and is a number "0". I also have several others and one for making tortillas. All mine were either inherited or bought used from antique stores.

Well, I think I bought the no-name 10" and 8" skillets from Ross Dress for Less or something FOR LIKE $12 each. The 12" skillet and 10" griddle are LODGE from Wal-mart.
Your 'O' could be a Griswold or a Wagner from way back when. Check out the Pan Man at
http://www.panman.com/ He might have a similar item with a price on it.

You might be surprised at how much yours is worth.
I would like to go antiquing for old cook ware. I think it would be interesting.
Ill try to remember to get the brand name pic up here after I get home from work.
Lets see your pans. :cool:

alwaysshootin
09-09-2009, 09:22
I have your collection, less one Dutch oven, but, also a chicken fryer, and, plus on extremely large skillet, and lid. All are LODGE, except for one of my Dutch Ovens, which is the Camp Chef Ultimate Dutch oven, which, it isn't! The reason it isn't, is if Lodge made it, it would be made right. The concept is spectacular, it's just the quality is lacking.

I have made up my mind, that all family members, for wedding presents, besides cash, will get the Lodge 3 skillet set, as long as they are still made in the U.S.A.! :cool:

SouthernGal
09-09-2009, 09:40
Well, I think I bought the no-name 10" and 8" skillets from Ross Dress for Less or something FOR LIKE $12 each. The 12" skillet and 10" griddle are LODGE from Wal-mart.
Your 'O' could be a Griswold or a Wagner from way back when. Check out the Pan Man at
http://www.panman.com/ He might have a similar item with a price on it.

You might be surprised at how much yours is worth.
I would like to go antiquing for old cook ware. I think it would be interesting.
Ill try to remember to get the brand name pic up here after I get home from work.
Lets see your pans. :cool:

I know at least one of mine is a Wagner. I'm not sure about the others.

I don't own the dutch oven one but I do own the Pampered Chef stonewear dutch oven (made from the stone baking bowl and the deep dish baker).

31F20
09-09-2009, 10:04
i know at least one of mine is a wagner. I'm not sure about the others.

I don't own the dutch oven one but i do own the pampered chef stonewear dutch oven (made from the stone baking bowl and the deep dish baker).

you were saying that earlier. Ill bet its nice. Im with you on pchef making great product. I guess i forgot my stove top dutch oven. It is enamel cover cast iron. Some no name brand but it works great.

31F20
09-09-2009, 10:05
Dangit i forgot to quote

31F20
09-09-2009, 10:07
i have your collection, less one dutch oven, but, also a chicken fryer, and, plus on extremely large skillet, and lid. All are lodge, except for one of my dutch ovens, which is the camp chef ultimate dutch oven, which, it isn't! The reason it isn't, is if lodge made it, it would be made right. The concept is spectacular, it's just the quality is lacking.

I have made up my mind, that all family members, for wedding presents, besides cash, will get the lodge 3 skillet set, as long as they are still made in the u.s.a.! :cool:

great idea for wedding gifts. Do you have any pics of your collection you would like to share? Might have to road trip to tennessee to the lodge factory!

shavedape
09-09-2009, 22:12
Nice collection! Mine is similar except that my dutch ovens are enamel coated, everything else is regular cast iron.

I use it for so many things but mostly for baking bread. It works WAYYYYY better than anything else including a pizza stone. I'll never use anything else for baking bread. I've actually got a couple Camp Chef cast iron loaf pans that I love! And I use one of those cast iron double griddles to bake baguets on. Also, a friend who manages a restaurant got me a couple of cast iron fajita pans that work great for football sized loaves of bread.

Right now I'm eyeing up a couple of cast iron pie pans if you can believe it. I think it's a sickness, this cast iron thing.

Oh, and the heirloom skillet is in the que but mom has to pass first so I'm not in a hurry to inherit it.

SouthernGal
09-10-2009, 08:14
My GreatGrandma's Wagner Square #0:

http://i136.photobucket.com/albums/q173/ratchinator/IMG_0200.jpg

back:

http://i136.photobucket.com/albums/q173/ratchinator/IMG_0201.jpg

This is a round #5:

http://i136.photobucket.com/albums/q173/ratchinator/IMG_0202.jpg

This is the tortilla maker, but I use it to blacken fish on the grill. I'm still working on getting it really seasoned:

http://i136.photobucket.com/albums/q173/ratchinator/IMG_0203.jpg

I also own a #8 round but it is at someone else's house at the moment.

31F20
09-10-2009, 09:42
Saweeeeeet! Looks awesome!

31F20
09-11-2009, 13:35
Forgot these last time...
http://i851.photobucket.com/albums/ab80/corban_m/DSC00432.jpghttp://i851.photobucket.com/albums/ab80/corban_m/DSC00433.jpghttp://i851.photobucket.com/albums/ab80/corban_m/DSC00436.jpghttp://i851.photobucket.com/albums/ab80/corban_m/DSC00437.jpghttp://i851.photobucket.com/albums/ab80/corban_m/DSC00439.jpg

31F20
09-11-2009, 13:36
http://i851.photobucket.com/albums/ab80/corban_m/DSC00441.jpg

31F20
01-21-2010, 08:00
Any body else like to use cast iron?

Glock Case
01-31-2010, 08:56
I enjoy it very much, not much traffic here. i was glad to see the thread. Anybody have great cast iron recipes?

mitchshrader
01-31-2010, 09:15
I got rid of 90% of my cast and replaced it with triple bottom stainless. It was one of my smarter moves.

I still have a few skillets, a pair of griddles, and the 20 quart dutch oven. Yes, 5 gallon. Got it and the lid/cover from Cabelas for about 100$ on sale. I think you could safely say it's worth more than it cost..

And cast is primo for outdoor cooking, not dissin' it.

But when you move from wood to propane, cast stops being optimum. I'm lazy, and there's no justification for the extra work.

31F20
02-02-2010, 09:09
I enjoy it very much, not much traffic here. i was glad to see the thread. Anybody have great cast iron recipes?

Hashbrowns.

Peel enough taters for you and yours
Grade them course, I used a pair of needle nose pliers to stretch out the holes in my box grater
place grated taters on a clean kitchen towel and wring all the water out of the taters
heat cast iron on med low heat, add bacon drippings or olive oil
place taters in skillet
sprinkle with course kosher salt
Do not touch for 5 min
turn hashbrowns once
do not touch for another five min
remove and serve

enjoy

31F20
02-02-2010, 09:31
Center cut pork loin chops
Sliced Onion
Flour
Salt/pepper
Dry Vermouth or white wine
Chicken stock or bullion
bacon drippings or olive oil
eggs plus 1/2 shell of water each

ziploc freezer bag slit down one side works well to pound in
meat mallet or something to pound with
shallow bowls for breading chops

Pound chops thin about 1/4 inch
heat cast iron pan on Medium heat, add fat
salt and pepper chops
place flour in shallow bowl and dip chop once
place egg in another bowl and dip chop once
dip chop back in flour
it is best to prepare all your meat before adding it to the pan
add meat to pan
brown to a golden crisp turning a few times
add enough liquid to cover about 1/2 inch in bottom of pan
add onion
Cover reduce heat to low and simmer for 30 min or until meat is very tender
add liquid if necessary

You can make a gravy out of the pan juices
Serve with Spatzle or egg noodles or mashed potatoes and green beans.

31F20
02-02-2010, 09:54
20 quart dutch oven. Yes, 5 gallon. Got it and the lid/cover from Cabelas for about 100$ on sale. I think

Now that is cool. You can feed a small army, if you can move it. Did you pay for shipping?

31F20
02-03-2010, 06:45
Preheat a dry cast iron skillet in the oven at 500 degrees for about 30 minutes. It can get a little smokey. Meanwhile, remove ribeye(s) from fridge and sprinkle generously with kosher salt, let the meat come up to room temp. Coat meat lightly with Canola oil. Remove skillet to stove top on High heat. Place meat on skillet for 30 seconds, turn once, another 30 seconds. Turn again and place skillet back in 500 degree oven for 2 minutes, turn meat, another two minutes. Remove meat to a plate and tent with foil. The times listed are for a RARE steak. Add time for a more well done steak.

31F20
03-24-2010, 11:14
Here it is if you have stumbled in here from GNG.

staarma
04-15-2010, 10:03
Here is one of my (our) favorites. It's coffee rubbed rib eye steak. I have a few cast iron pans and a couple DO's. Finally got the wife interested in cooking with cast and she loves it now too. Just had the Cadet's (Christian form of Boy Scouts) end of year party last night. We cooked two pots of beans, two styles of spuds and two desserts all in DO's using charcoal. We also grilled burgers and hotdogs and had a couple cold salads. Fed about 50 people, mostly kids aged 6-13. It turned out great.

Coffee Rub:
1/4 cup ancho chili powder
1/4 cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
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2Ē rib eyes (boneless) work the best but Iíve done most popular cuts as well.<o:p></o:p>
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Rub one side of the steak with olive oil liberally. Next, shake/pour rub on the oiled side of the steak and let it sit while preparing the grill/oven. The rub will be about ľĒ thick on the steak. Donít worry, some will cook off and it will not over power the meat at all. I use cast iron skillets for ease of use and retention of heat. I pour about ľĒ of oil (canola/vegetable) in the bottom of the skillet and place it on a hot gas grill. I let the oil heat up to where it will sizzle anything that touches it. Place the steaks rub side down and let it cook for ~3 minutes. The rub will infuse into the meat and sear on the outside. Turn the steak, carefully, and let it cook on the naked side for another ~2 minutes. Transfer the cast iron pan to a preheated 425 degree oven and cook for another ~8 minutes for medium rare. You can adjust the oven cooking time depending on the thickness of the cut of the meat. Once the steaks come out of the oven itís important to get them out of the cast iron quickly as you donít want them to keep cooking. I plate them on a room temperature plate and let them stand for about 5 minutes before cutting into them.<o:p></o:p>
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Enjoy.<o:p></o:p>
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Alternative cooking method:<o:p></o:p>
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Prepare the steaks the same way as above using the olive oil and rub but place them directly on the grill instead of in a pan with hot oil. Cook them the same amount of time on each side directly on the grilling surface. Once they are grilled, place them a cookie sheet or similar and transfer them into the oven using the same exact cooking times and temps.<o:p></o:p>