Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => Accessories => Topic started by: Smokin Don on June 25, 2013, 09:53:23 AM
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I started this thread for all to show off their cast iron cook ware if you will, and any good tips you have.
The first cast iron pan I used was a 10 inch skillet that my Mother in law gave to me. She did a lot of good cooking in that skillet. She could make the best fried chicken, rabbit and squirrel I ever ate. I used it for years then everything would stick. I tried re-seasoning it but could not get it right, probably my fault.
I have a nice collection from over the years all Lodge except for the 12 inch skillet. It says USA on the bottom but no mfg. name. I bought it for outdoor cooking. I have a 10 inch skillet I have used a lot; an 8 inch bean pot, a 10 ¼ inch chicken friar, and a 5 quart Dutch oven. I just bought a lodge friar basket I hope to use with the Dutch oven soon.
My favorite now is two Lodge carbon steel skillets I bought last year; an 8 and a 10 inch. The outside of the 8 measures 9 inches and the 10 is 11 inches. My first carbon steel was a cheap import; I liked it but it got a slight warp and wanted to spin easily on my glass top range. I gave it to my dil. The Lodge are heavy enough they should never warp. I have used all on my glass top range; you just don’t move the pan like you would on a gas range, you move the food. My range is at least 15 years old and the glass top still looks new.
I used to use Crisco to season and now have been using vegetable oil. When I first get a new piece I like to fry some bacon first to get a good start. I clean with hot water and a stiff brush like the one Lodge sells. Sometimes when I get some burnt food on them I use a scotch green pad to clean it off. Sometimes after cleaning I will coat with a thin coat of vegetable oil set on a burner on high until I get a little smoke then remove to cool and it’s ready to go again.
The Lodge sites give good care instructions and I want to try flax seed oil as Capt. Jack posted here.
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Bean pot in rear, carbon steel F left, cast iron F right
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6259252_zps7ee83c99.jpg)
5 qt. Dutch oven w/basket and chicken friar
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6259253_zpsf42f7f3f.jpg)
Smokin Don
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I only have 1 cast iron pan. it gets a lot of use. :P