Anyone cook with a Cast Iron Skillet?

[tabs]

BTW.. A piece of Griswald Cast Iron...A Double Corn Bread Pan??? sold for $21,000.00 at auction. If U ask me thats nuts...but #13 Pans routinly sell on E-bay for over $1000.00 This is cast Iron for Christs sake not Gold.

[kach22i]

Originally posted by Tobra
Don't dig rosemary much.

It was my first time cooking with it, I was suprised how well it came out.

Since we like garlic a lot, I also coat a couple coves of garlic with olive oil and throw them in with the potatoes. They add aroma when baking but end up an inedible black chunks which are tossed out afterwords.

If you do any Greek dishes with potatoes, leave out the rosemary and squeeze some fresh lemon on the potatoes after they have baked, it adds a nice zing to it.

It's best to take the lemon seeds out before serving.

[kach22i]

Originally posted by tabs
BTW.. A piece of Griswald Cast Iron...A Double Corn Bread Pan??? sold for $21,000.00 at auction. If U ask me thats nuts...but #13 Pans routinly sell on E-bay for over $1000.00 This is cast Iron for Christs sake not Gold.

Did someone famous own it?

Martha Washington perhaps?

[alf]

Just picked up 2 more skillets at the local gun show...

Griswold #8 and Griswold #10 both for $25. It looked rather ratty when I got them but they cleaned and seasoned up very nicely.

[many944s]

Nice find! I think at this point my wife would shoot me if I came home with another piece of cast iron

-Nick

[Rick Lee]

What am I doing wrong here? Just got a new Lodge skillet. Instructions say it's pre-seasoned. I still put a little olive oil on it for the first use. Might as well have been 3M adhesive spray. I've never seen anything stick so hard to a cooking surface. WTF? Going back to my Calphalon stuff until I can figure this out.

[vash]

Originally Posted by Rick Lee

What am I doing wrong here? Just got a new Lodge skillet. Instructions say it's pre-seasoned. I still put a little olive oil on it for the first use. Might as well have been 3M adhesive spray. I've never seen anything stick so hard to a cooking surface. WTF? Going back to my Calphalon stuff until I can figure this out.

it isnt really preseasoned. they just got you to the jumping off point.

you didnt try eggs for the maiden voyage right? sounds like you did.

i would season it some more. i wont insult you with telling you how; it's been beaten to death.

then just use it to cook meats. you have to literally play chicken with the pan. (use more oil than you think you would need in the beginning) get pan hot, add oil, drop in meat. now here is the game of chicken. WAIT!! dont go poking at it. let it sear. when a crust develops it will release. i shake the pan to see if it is loose. once it is loose, flip it. it usually will not stick again on the other side.

use it to make pan fried chicken..it would be like 10 seasoning sessions.

i saw a video where some cute japanese chick "emma" used a paint removal disc to smooth out her new lodge. in a few minutes she had a pan that was as smooth as a 100 year old vintage pan. if i had a lodge i would start there. ironnically i make is HARDER to season since the surface is glass smooth, but once you get it there, i bet it is crazy slick.

[vash]

and all that bacon hooey..BACON STICKS..especially sugary maple flavored bacon. any sweeten bacon will burn onto a new cast iron pan like glue.

[vash]

Originally Posted by peteremsley

I do chicken in mine more often than anything else - get it hot and crisp it, then throw it in the oven.

Pan looks like a nightmare when I'm done but after letting it cool, soaking it cold water for a few minutes, its really easy to clean.

YES!!

i used mine as the roasting pan for a standing rib roast. it was a 14" lodge (now it is my brother's pop-up camper as "the pan"). the splattering hot grease over a slow roast duration got that thing nasty and black looking.

roasting a chicken would be a great great start.

[tabs]

New Lodges have a grainy interior where the old Griswalds and Wagner's had the interiors ground smooth.

I keep my Griswald 12 on the stove. Rarely do I even wash it out. Maybe scrape it and wipe it with a paper towel. Every once in a while I find a nice French made Dutch oven in a Thrift..so now I have 3. A Le Creuset 5 qt oval Roaster, 5 qt Staub and a 3 qt Le Creuset. I also have the big 24 inch Le Creuset Turkey Roasting pan.

[john70t]

Originally Posted by tabs

New Lodges have a grainy interior where the old Griswalds and Wagner's had the interiors ground smooth.

You know what to do.

[vash]

the nuclear option.

https://www.youtube.com/watch?v=gGLV7fd0-fQ

[Rick Lee]

I actually have one of those Avnanti wheels. I just covered the pan in bacon grease and am baking it in the oven for an hour. If that doesn't do the trick, I'll go nuclear.

[tabs]

Originally Posted by john70t

You know what to do.

I have a Griswald 12 and 8, A Wagner 10 and 6 along with a Le Creuset 10.

When you get em new wash with soap put on stove to boil off moisture, put oven on Self Clean, put pan in oven for the cycle. When it cools put a Table Spoon of lard in the pan and heat, using a paper towel spread the hot Lard over all surfaces inside and out.
After you use the pan use a stout brush and wash out, or even put some water in pan to boil, after you are done back on the stove to boil off moisture, Put a teaspoon of Lard in pan and use a paper towel to spread a thin coating over all surfaces. Doing that over some time you get a nice coating of oil on the pan...

I use the same procedure with my WOK's for cleaning.


Easy peezy