The Cast Iron thread

concepthomes1 said:
My brother got me one of the square cast iron pans from Cracker Barrel that has the raised ribs across the bottom.

THat at was last Christmas. I still don't know what to cook in it or how to season it the first time correctly.
If it came from Cracker Barrel, it should be one of Lodge's pre-seasoned pans. Just wash it with hot water (no soap!!!) and use.

The pan is made for putting grill marks on meat if you don't have a grill so cook steaks, chops or whatever in it.
 
concepthomes1 said:
My pan, I found out after trying to return to Cracker Barrel, is actually from Bass Pro. It is the Lodge brand 10-1/2" Square grill pan.

I'd much rather preferred a smooth cast iron pan. But oh well..
It's still probably one of their pre-seasoned pans.
 
I'll be damned if the Rookie at the fire station I work at didn't take a scotch brite pad and dawn to our cast iron lodge 12" pan today!!!!I just about cussed him out but I didn't want to start anything with the new guy!
 
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Zbizzle911;n39274 said:
I'll be damned if the Rookie at the fire station I work at didn't take a scotch brite pad and dawn to our cast iron lodge 12" pan today!!!!I just about cussed him out but I didn't want to start anything with the new guy!

to be honest, when I first lived on my own I did the same shit because I never seasoned the pan and it rusted like all hell. it took my cousins husband about an hour to revive it and explain the whole idea behind it to me.
 
Zbizzle911 said:
I'll be damned if the Rookie at the fire station I work at didn't take a scotch brite pad and dawn to our cast iron lodge 12" pan today!!!!I just about cussed him out but I didn't want to start anything with the new guy!
I am pretty sure it is legal to kill a person that uses soap on cast iron.
 
I'm embarrassed to say this thread reminded me I have a small Lodge skillet I've never used. Didn't know it was pre-seasoned, although it got a little bit of rust from sitting unused so I cleaned it off and seasoned it over again.

Might have to cook something outside if it ever stops raining.
 
J.R.;n39321 said:
to be honest, when I first lived on my own I did the same shit because I never seasoned the pan and it rusted like all hell. it took my cousins husband about an hour to revive it and explain the whole idea behind it to me.

Yup, as damaging as it is, both the wife and I had do some significant reading on the care of cast iron to get up to speed. While I get the anger, I'd find it hard to seriously ask "how the f*** did you NOT know that?"

It's also why I've subscribed to this thread...
 
NCLivingBrit said:
I'm embarrassed to say this thread reminded me I have a small Lodge skillet I've never used. Didn't know it was pre-seasoned, although it got a little bit of rust from sitting unused so I cleaned it off and seasoned it over again.

Might have to cook something outside if it ever stops raining.
No need to wait, cook right inside.
 
I have a couple warped bottom pans I picked up cheap at some antique shops. They are fine on a gas stove and good for abusing on the grill. They only wobble a tiny bit so they aren't bad.

I have an electric glass top stove at home. I just put the pan on with the burner set to low while I get other stuff started. Then I'll sneakmover a few minutes later and put it on Med Low. Another couple minutes and I'll put it on Medium. That is normally hot enough to cook most things.
 
I have some really rusty stuff that I have been saving to experiment on. I was wondering what you thought of maybe media blasting one and then using scotchbrite or some other abrasive to smooth the inside for an even better finish. Then season well of course. I am looking to improve a already good thing.
 
Short Fuse;n41685 said:
I have some really rusty stuff that I have been saving to experiment on. I was wondering what you thought of maybe media blasting one and then using scotchbrite or some other abrasive to smooth the inside for an even better finish. Then season well of course. I am looking to improve a already good thing.


You can just use a sander/grinder to take it down to the bare meta and then re-season. I have a small Black & Decker that I used. Started with a coarse sand paper and took it all the way down to extra fine. But beware. You breath in a lot of nasty black crap. I'd suggest a mask. And glasses.
 
Short Fuse;n41685 said:
I have some really rusty stuff that I have been saving to experiment on. I was wondering what you thought of maybe media blasting one and then using scotchbrite or some other abrasive to smooth the inside for an even better finish. Then season well of course. I am looking to improve a already good thing.

I've used a round brass bristle brush chucked in a drill to clean up rust on cast iron. I second the suggestion for a mask.
 


This is a cheap Cabela's pan I sanded down to bare metal and then seasoned. It is at a vacation place so it is not used a ton. I have probably cooked bacon a few times and done a couple others things in it. It is not as nice as my 75 year old Griswolds or Wagners, but it is getting there. Probably in a year or two it will function as well as an expensive pan. Baby steps...
 

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New rust removal method, and yall have to check out this magazine, the recipes look delicious.



 

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Hi all. I was given a pile of pans and one large 20-32q Dutch oven (feeds a whole scout troop soup) that had been left outside for years with standing water. I took a wire wheel to it with only minimal results. I did some looking under an old hit or miss engine site and came up with electrolysis. It removes all the rust down to bare metal with just a black soot layer to scrub off. I do a load about every other year and friends give me their pans or anything else that is rusted heavily that they need cleaned. If it's steel and rusty, this will clean it with minimal effort. I will say that if the pan has a lot of burnt on areas on the outside, to burn it off prior to electrolysis.

googling "electrolysis for rust removal" will turn up a good link on the how to.

I love making corn bread in smaller pans, heat up the pan pour some bacon fat in and swirl it around and then pour in your batter with small can of cream corn mixed and bake. The smokier the bacon fat is the better the bread tastes.
 
tod0987;n82518 said:
I love making corn bread in smaller pans, heat up the pan pour some bacon fat in and swirl it around and then pour in your batter with small can of cream corn mixed and bake. The smokier the bacon fat is the better the bread tastes.

That's pretty much how we make it. Turns out great every time. :)
 
Went to wallyworld today and they had several pieces of Lodge cast iron pans and flat griddles on "clearance". If you're in the store it might be worth it to cruise on by.
 
Picked up my first 2 pieces over the last couple weeks. Found a large skillet masked down in the grass on a job site where someone had thrown it out. Just knew it would be rusty out in the wet grass but it wasnt. It's been seasoned so well it was still jet black and smooth so I cleaned it up really well and re seasoned and now it's getting regular use. Same with the small pan I found being thrown own. Already seasoned and in great shape so I cleaned it up and it's been great....I actually cooked up some bacon and eggs on it last night.

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Wahoo95;n88904 said:
Picked up my first 2 pieces over the last couple weeks. Found a large skillet masked down in the grass on a job site where someone had thrown it out. Just knew it would be rusty out in the wet grass but it wasnt. It's been seasoned so well it was still jet black and smooth so I cleaned it up really well and re seasoned and now it's getting regular use. Same with the small pan I found being thrown own. Already seasoned and in great shape so I cleaned it up and it's been great....I actually cooked up some bacon and eggs on it last night.

Sent from my SM-N910V using Tapatalk

Two freebies?!? Very nice finds. They work well on the grill, too. I do my cheesy scalloped potatoes and they are a big hit every time.

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Seems like a good time though revive the cast iron thread. I went to buy an infrared thermometer the other day so I could check the temp on my baking stone for cooking pizza. And wouldn't you know it a couple days later Santa brough my family a new cast iron pan. This thing is truly amazing looking and feeling. Can't wait to cook something on it.

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Seems like a good time though revive the cast iron thread. I went to buy a n infrar d thermometer the other day so
I could check the temo on my baking stone for cooking pizza. And wouldn't you know it a couple days latwr Santa brough my family a new cast iron pan. This thing is truly amazing looking and feeling. Can't wait to cook something on it.

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What brand is that? That thing looks pretty slick and should be easy to get a good seasoning.
 
It is Finex. Comes seasoned. I rinsed, dried and used a Crisbee puck on it this morning. Supposedly will fry and egg with no butter. We'll see about that, but the finish is slicker than Teflon out of the box. I guess that's what you get with hand finished, products from actual craftsmen.

Santa didn't bring a lid since those went for about $50! :(
 
I'll update with a pic of my cast iron later but it was by far the best birthday present I've gotten. My new favorite though has been my kitchenaid mixer!
 
This reminds me, I bought one of those Ozark Trail dutch ovens from Walmart, made a mostly fruitful seasoning attempt and then promptly forgot about it. It's still where I used to live with a lot of stuff that plain won't fit here.

I need to dig that sucker up and use it.
 
Once you learn how to season and use cast iron, it's pretty low maintenance. My two "go to" skillets are as smooth as glass and fried eggs never pose a problem.
 
Once you learn how to season and use cast iron, it's pretty low maintenance. My two "go to" skillets are as smooth as glass and fried eggs never pose a problem.

Truth. I bought a cheap POS Cabelas pan. The 14" with a skillet lid so I could have something large for bacon and big cooks. It was like extra coarse sand paper out of the box. I sanded it down to bare metal and seasoned it a few times. Then just started using it as a bacon or burger pan at the cabin. It isn't smooth as glass yet, but it is pretty darn good. It just keeps getting better over time. Cook bacon, rinse & wipe, dry & heat, Crisbee puck, wipe. Repeat as necessary.
 
Truth. I bought a cheap POS Cabelas pan. The 14" with a skillet lid so I could have something large for bacon and big cooks. It was like extra coarse sand paper out of the box. I sanded it down to bare metal and seasoned it a few times. Then just started using it as a bacon or burger pan at the cabin. It isn't smooth as glass yet, but it is pretty darn good. It just keeps getting better over time. Cook bacon, rinse & wipe, dry & heat, Crisbee puck, wipe. Repeat as necessary.

I think I need to sand down the Ozark pan I got, it's pretty rough.
 
I think I need to sand down the Ozark pan I got, it's pretty rough.

Wear glasses and a mask. It is messy work and you'll have black dust all over your body. I was able to bolt mine down to a table so I could really lean into it. If it doesn't have holes or slots for bolts try some clamps. Keeping it still helps.
 
OK - I really want one of these companies pans!

https://fieldcompany.com/p/cast-iron-field-skillet/

http://www.stargazercastiron.com/products/

or if you're really wanting some spendy stuff...
https://finexusa.com/cast-iron-sets/

I have been using the new Finex Santa brought us nearly every day. It is some thick iron. Takes a little longer to heat up, but really holds temp well. And it was a slick as snot right out of the box. There is also a company in Charleston, SC called Smithey Forge that makes good stuff.
 
I went to a store to buy that pan, but they stopped carrying it and started carrying the Finex. The Smithey sounds really nice. It is still on my radar.

Food52 runs a discount deal every now and then. Like $20 or so.

https://food52.com/shop/products/3555-smithey-cast-iron-skillet

But honestly my cheap Lodge do great. The smooth is really just about aesthetics. The Food Lab at Serious Eats did a great article on cast iron a few years ago that debunked a lot of myths.
 
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Food52 runs a discount deal every now and then. Like $20 or so.

https://food52.com/shop/products/3555-smithey-cast-iron-skillet

But honestly my cheap Lodge do great. The smooth is really just about aesthetics. The Food Lab at Serious Eats did a great article on cast iron a few years ago that debunked a lot of myths.

Didn't see that, but the smooth finish on the Finex is about 1000x more non-stick than a new pre-seasoned Lodge. But at a cost. Over time IMO an average pan can be used and seasoned to be about perfect. The crappy Cabelas pan I've been using intermittently keeps getting better.
 
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