The Cast Iron thread

Discussion in 'The Cooking Channel' started by Diablos, Dec 17, 2016.

  1. wvsig

    wvsig Well-Known Member

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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.
     
    Last edited: Jan 10, 2018
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  2. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    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.
     
  3. ronn47

    ronn47 Where's the Scotch? Charter Member Benefactor Life Member

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    I worked in Washington state about 15 years ago and picked up a No. 7 and 10 Griswold for $20 each that are a dream to cook with.
    Smooth as a baby bottom.
     
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  4. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I have an old #10 Wagner that is very slick. The older stuff is much smoother than the new stuff. I also have a 10 inch Lodge and a 9 inch square skillet that I have used and they are finally pretty slick, too.
     
  5. Diablos

    Diablos Senior Member

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    I wish lodge would offer smooth finished pieces again, call them the professional series.
     
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  6. BurnedOutGeek

    BurnedOutGeek What's this button do? Staff Member Benefactor Charter Life Member

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    It's not only about the smoothest finish, but also about weight. My old Wagner's and Griswold don't weigh nearly as much as the newer stuff. I personally don't care, but the wife is much happier using the older pans more than newer stuff.
     
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  7. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Good point. The Finex pan is a beast. Cooks great, but if your wife has to one-hand it for any length of time she might not be happy. But her grip strength and trigger finger will improve.

    Keep in mind it is easier to warp a thinner pan with high too quickly. Probably more of an issue with the new glass top stoves and electric than gas burners.
     
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  8. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Yes, my Wagner is much thinner and lighter than my Lodge but it holds the heat just as good.
     
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  9. wvsig

    wvsig Well-Known Member

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  10. J R Green

    J R Green Member Charter Life Member

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    Somebody tell me what I'm doing wrong. I sanded and polished my pan so smooth you can see your reflection in the surface and out still wants to stick. I just had pork chops and had to deglaze the pan to get the meat glue loose from the surface.
     
  11. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Did you season it? And if so, how and how many times?
     
  12. J R Green

    J R Green Member Charter Life Member

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    With flaxseed oil just once but I retreat it after every use. Damn thing has even stuck with bacon.
     
  13. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    Did you heat the pan before you put the chops in it?
     
  14. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I seasoned the Cabelas pan I sanded 4 times before I ever cooked in it. Only used it for bacon the first 4-5 times I used it. It wasn't perfect the first few times. I probably overdue things, but I'd season it a few more times. Then just keep using it. Burgers, bacon and maybe some cornbread. Anything that will help it along. Also make sure you have whatever seasoning procedure you use down.

    Or go buy a new Finex. :p
     
  15. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I wasn't going to cast aspersions on the man's cooking skills! :rolleyes:
     
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  16. skiles

    skiles Reloaded Charter Member Supporting Member

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    Thanks for posting that link. I probably need to be better about coating mine with some oil after I cook in it.

    I have cooked on mine just about daily for several years and I still have to do that. I thought that was just normal.
     
  17. BurnedOutGeek

    BurnedOutGeek What's this button do? Staff Member Benefactor Charter Life Member

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    I disliked flaxseed, tried it, wasn't a fan.

    I would strip that sucker and just do it with some Crisco 3 or 4 times. Then bacon!
     
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  18. J R Green

    J R Green Member Charter Life Member

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    Gedouttaheer.

    Cornbread is the only thing I haven't had issues with.
     
  19. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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  20. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    When I was new to cast iron many, many years ago, I didn't understand the importance of pre-heating the pan.
     
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  21. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    It was likely user error, but I had the same experience. I have settled on just using Crisbee pucks even though it isn't the most frugal method. I like the wax part as some of my cast iron is up at our cabin and not sed all the time.
     
  22. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I bought an infrared thermometer to make sure my pizza stone was hot enough, but have used it on a skillet to see where my temperature is. Kinda interesting to see how long it takes to warm up.
     
  23. J R Green

    J R Green Member Charter Life Member

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    I just went over it with scotchbrite and it's in the oven as we speak using corn oil. I'll probably do three cycles this time.
     
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  24. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    When I sanded and polished my griddle, I seasoned a couple of times and then started cooking bacon and smash burgers on it. I was using on my charcoal grill. Things wanted to stick some and I just put up with it and kept using it. It gradually got better.

    I have a Lodge that was pretty porous and I didn't sand it or anything. It was not one of the pre-seasoned pans. I seasoned it and treated it like the griddle. It is pretty slick now. To get a good slick job takes some time. Just keep using it and wash it in hot water. Wipe it dry and put on the stove eye to make sure it's dry. Rub some bacon grease or oil on it and heat it until it just starts to smoke. Take it off the eye and take a paper towel and wipe out everything that you can. Do this each time you use it. It'll be good before you know it.
     
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  25. Pink_Vapor

    Pink_Vapor Well-Known Member

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    Some of your links weren't linking for me, these did.
    Thanks!... Now I'm going to be deep doo for making my wife watch, then be held accountable.
    I HATE being cut off, that's why I have my own cast pan.
    seasoning method

    identification of older pans
    http://www.castironcollector.com/
    setting up and e-tank, no need for the special tank in the video, any plastic container will work
    Bro sounds soused-->
    crisbee sticks, these work well for seasoning (i just use lard or crisco but many swear by these)
    http://www.crisbee.org/
     
    Last edited: Jan 11, 2018
  26. ronn47

    ronn47 Where's the Scotch? Charter Member Benefactor Life Member

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    I used bacon grease to season my pans.
    I have a plastic scrub brush that I use to clean them after they cool and I then run hot water to soften up whatever remains.
    I wipe the pans down with a little more bacon grease after cleaning.
    Sometimes I'll rub in a heavier coat of grease and put in the oven at 350 F just because.
     
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  27. BurnedOutGeek

    BurnedOutGeek What's this button do? Staff Member Benefactor Charter Life Member

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    Thought of this while making some bacon and eggs this morning.

    IMG_20180113_105429.jpg

    Wiped it out and put some leftover bacon grease back on it. This is a "Browning" 12 inch skillet that came with a Dutch oven we picked up for scouts. It was a chore to season, but now is a great pan.

    IMG_20180113_110153.jpg

    IMG_20180113_110200.jpg

    Pretty sure it's made by lodge just with their logo
     
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  28. chiefjason

    chiefjason Vendor and Leather Hack Vendor

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    Once you are done just start cooking with it. Bacon is always a good idea. I bought one at a antique store, generic no name but nice and smooth. It took about 6 months to really get a good season to it. It just would not take right, never got black. But after about 6 months it became jet black and is a joy to cook on now. I'm getting ready to get another 10-12" pan. WE have one with a ring on the bottom and it's never really been level. Works fine but it's annoying because it want's to spin. May have warped it on a fire.
     
  29. BurnedOutGeek

    BurnedOutGeek What's this button do? Staff Member Benefactor Charter Life Member

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    Here's a old, well used, Wagner from my grandmother.

    Cooked some shaved steak and wiped it out, this pan is like glass.

    IMG_20180113_190006.jpg
     
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  30. Pink_Vapor

    Pink_Vapor Well-Known Member

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  31. wvsig

    wvsig Well-Known Member

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    I love the Serious Eats site and J. KENJI LĂ“PEZ-ALT cookbook is a must read. James Beard award winning book that really breaks down cooking into science. IIRC he worked at Americas Best Test Kitchen for a while and he takes their approach and takes it to the next level. He is a super nerd who can cook.
     
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  32. wvsig

    wvsig Well-Known Member

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    Have you ever had an issue with the oil going rancid on you? That is my only concern when using meat based fats.

    I also use one of these if anything sticks. It will knock the bits off and not harm the seasoning. It does not scratch the pan. It interacts with the pan in the same way that kosher salt does but with a lot less mess. You can get them for like $8 on Amazon.

    [​IMG]
     
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  33. BurnedOutGeek

    BurnedOutGeek What's this button do? Staff Member Benefactor Charter Life Member

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    I'll second that chainmail. Awesomeness
     
  34. wvsig

    wvsig Well-Known Member

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    Yeah so much faster and easier than any other method I have found and it has never damaged by seasoning. I use it on the inside of my enameled cast iron as well.
     
    Last edited: Jan 14, 2018
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  35. ronn47

    ronn47 Where's the Scotch? Charter Member Benefactor Life Member

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    No, I've never had an issue using bacon grease, I don't remember my G-Grandmother , G-mother or Mom ever having issues either.
    It doesn't sit around very long as I use some most every day, I only keep what comes off a 1 lb packet of bacon.
    I microwave it in a glass jar and then use it all up cooking.
     
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  36. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    I've had this comal for a good number of years.
    It has the rough texture, but I'm getting a good season built up in it. Sure wish I had my Abuwela's comal. She cooked thousands of tortillas on that thing..


    Sausage and blueberry pancakes.
    image.jpeg
     
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  37. turkeydance

    turkeydance Well-Known Member

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    Last edited: Jan 16, 2018
  38. Scott88

    Scott88 Member Charter Member Supporting Member

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    Ribeyes on the coals. The asparagus was excellent too.

    IMG_20180729_205405261_BURST000_COVER_TOP.jpg
     
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  39. Geezer

    Geezer Mama Tried Staff Member Benefactor Charter Life Member

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    I'll put this here, too. Some cornbread sticks in an old Griswold stick pan,

    Griswold.jpg
     
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  40. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I do chicken thighs and drumsticks over coals and the firepit once in a while. Not sure if it is the atmosphere, drinks or what, but that is always the best tasting chicken. Last time me and a buddy were up in the mountains the neighbors had warned us about all the bear activity around lately. Of course we forgot and were out at night by the fire drinking and cooking chicken. Next thing you know something is running down the hill through the brush. I am at the fire shoveling coals under the grill when I hear this. So instead of drawing my pistol I swing around with the shovel in my hand ready to take on Mama bear.

    Almost took the head clean off our neighbors dog! Lucky for him I was drunk and slow.
     
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