Cooking on Cast Iron Skillets-Like loving a good woman, the mo U give, the mo U get backI

My daughter's think I have a cast iron problem. I keep telling them it will last forever if cared for, and when they see the prices of good pans when they have their own places they'll be begging me for my antique pans.

I would also add that cook on them often, and cook bacon. I have a dirt cheap pan from Cabelas that is becoming really good. It is pretty much my cabin bacon, burger and sausage pan. Only thing I've done is sand it bare and smooth to start then season it 4 times. Then cook greasy meat products.
 
In addition to the typical skillet most families own I picked up a shallow round one a few months ago at a flea market with a good seasoning already in place, it fries eggs with no sticking so I don't know what else I could ask for.

This one has the stubbly finish and it doesn't bother me at all. Why do most people who are into cast iron insist on sanding them smooth?
 
Flashpoint said:
In addition to the typical skillet most families own I picked up a shallow round one a few months ago at a flea market with a good seasoning already in place, it fries eggs with no sticking so I don't know what else I could ask for.

This one has the stubbly finish and it doesn't bother me at all. Why do most people who are into cast iron insist on sanding them smooth?
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There is a huge performance difference in the smoother surface. That is one reason why the older ones are so sought after. They manufactured them differently back then and the finishes are much better than most current pans. Generic, Lodge, Bass Pro, Cabelas or whatever. If yoy buy a Smithey Forge or Finex you'll see the difference and pay for it. Sanding it smooth and then seasoning it allows you tomget close to the old pans quality.
 
I have 12 pieces of cast iron pans, pots, skillets, dutch ovens etc. All were from my mother's side of the family and were used daily.

I am sure that none of them were made after the 1940's. They are as good today as the day they were made. I don't use them daily, but damn near it.
 
Flashpoint said:
This one has the stubbly finish and it doesn't bother me at all. Why do most people who are into cast iron insist on sanding them smooth?
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If you get the chance to examine an old Wagner or Griswald skillet you'll see the difference. The cast iron is thinner and the surface is very smooth.
 
I have one of the new hipster Gucci pans (mine is a Field Co.) and it’s the cat’s pajamas. Much like the Griswolds I might inherit someday... it’s lighter, smoother, and overall easier to cook and clean with. since the rents are still kicking, I had to buy modern classics as my Lodge just didn’t cut it.

https://fieldcompany.com


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gaberelli said:
I have one of the new hipster Gucci pans (mine is a Field Co.) and it’s the cat’s pajamas. Much like the Griswolds I might inherit someday... it’s lighter, smoother, and overall easier to cook and clean with. since the rents are still kicking, I had to buy modern classics as my Lodge just didn’t cut it.

https://fieldcompany.com


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I have a Finex that is very nice. Great handle design and it is octagonal so it has a bunch of pour spouts. But it is a heavy beast. Great for flattening chicken breasts or doing bicep curls. Want to get a Field Company or Smithey Forge next time.
 
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CZfool68 said:
I have a Finex that is very nice. Great handle design and it is octagonal soit has a bunch of pour spouts. But it is a heavy beast. Great for flattening chicken breasts or doing bicep curls. Want to get a Field Company or Smithey Forge next time.
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Look at Stargazer too

http://www.stargazercastiron.com


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I never believed the hype about smooth surfaces for cast iron until I finally tried it. Then I was hooked. It's amazing how easily and egg releases from a smooth cast iron surface. Certainly not nonstick, but pretty good. It also cleans up like a breeze. If you want to see some good comparisons of the high end stuff, Kent Rollins has a great series on youtube. https://www.youtube.com/playlist?list=PLQHi7MO6wVApbZF--rNbrFXOJnGYvcoQK
 
Flashpoint said:
I think I'm surrounded by CI snobs. :p I'll just keep cooking on my stubbly pan and shooting my High Point. :D
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Oh there’s still a place for porous, pimply, peasant pans. Perfect for cooking tortillas!! [emoji12]

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Any issues with cast pans on glass cooktops? I have been using mine for about a month now and several people have told me they shouldn't be used on the glass tops.
 
chrishf12 said:
Any issues with cast pans on glass cooktops? I have been using mine for about a month now and several people have told me they shouldn't be used on the glass tops.
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Heat them up slow/on a lower heat. The pans can warp when heated quickly and unevenly.
Oh, and don't drop them.
 
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Just what Pink-Vapor said. Slow heat up. CI holds heat so well that you can use lower heat levels to achieve the same results as other materials at higher heat. I have never needed to heat beyond medium and would probably not do so on glass top. If I needed high heat, I would take it out to my gas set=up or use charcoal.
 
I had 20+ assorted sizes hanging from a landscaping timber supported by barn door hinges that were screwed into ceiling rafters. My Father came by one afternoon after I put them up. He took one look and said....BOY, when them things break loose, they ain't stopping til they hit tha damn dirt.
 
BatteryOaksBilly said:
I had 20+ assorted sizes hanging from a landscaping timber supported by barn door hinges that were screwed into ceiling rafters. My Father came by one afternoon after I put them up. He took one look and said....BOY, when them things break loose, they ain't stopping til they hit tha damn dirt.
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Metal in motion is on a mission. The mission doesn't end until all motion stops.

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chrishf12 said:
Any issues with cast pans on glass cooktops? I have been using mine for about a month now and several people have told me they shouldn't be used on the glass tops.
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As said above, heat up slowly. I put mine on low while I prep ingredients, set the table or run an errand. Then maybe medium low. Or medium. Patience. If you are in a hurry to sear something break out a stainless steel pan.

I have a few old pans that were heated too quickly by a previous owner. They are warped.

Also don't drag the pan around a glass cook top. Pick it up amd gently place it where you want it.
 
Pink_Vapor said:
This looks like the first time I throw $ to a KickStarter. I assume they're like a thick Chinese wok that season and cook wonderfully.
It says there's an hour left, is that a KS gimmick?
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Yup. It’s over. Now you’ll pay retail after backers are given first run. I was super tempted to do the one with all three sizes but didn’t pull the trigger


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Hi, my name is CZfool68, I am a reformed Yankee, and I like sweet cornbread. Sometimes I even drizzle a little Honey on it. Usually it is bourbon honey from the honey guy up in West Jefferson.

And I like it that way. :D
 
CZfool68 said:
Hi, my name is CZfool68, I am a reformed Yankee, and I like sweet cornbread. Sometimes I even drizzle a little Honey on it. Usually it is bourbon honey from the honey guy up in West Jefferson.

And I like it that way. :D
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Ok you asked for it.

I worked with a young woman who for lack of a better term was a "loud mouth." So to pull a practical joke on her we hatched a plan on her birthday.

One of my ladies baked a cake and frosted it with chocolate icing. On her birthday she was presented with the cake. She cut and took a big ol bite and one taste she knew she had been had. Her cake was cornbread.

The lady also baked her a real cake. She took parts of both cakes home.

Only thing sweet cornbread is good for is a practical joke.

Now put beans (pinto's, great northern, black eyed peas, ect) cornbread, milk, sliced onion, and butter on the table and I'll be happier than a pig in mud.

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I'm very lucky to have my Grandmothers cast iron, probably from the turn of the century (maybe earlier) that she cooked on for her entire life. When I inherited it in the late 60's I knew what I had so I took care of it accordingly.
My biggest fear was when my wife discovered I had this 6 piece set (2 skillets, a griddle, 2 corn pone pans and a segmented pan) and she wanted to use it. I allowed her to use it but only under my direct supervision which she didn't really care for, but those were the rules. She has since learned what a joy it is to use and what great food it turns out and she has learned how to care for it and keep it like it should be kept. She has also learned how to use it over gas, in the oven or on the glass cook top so she's come a long way Baby......
 
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