Cast iron skillets
 

The ones I inherited from my Mom are smooth and polished under the curing. But the new ones are rough finished and curing is a bear. Is there a way to polish these so they are smoother?

Do you have an angle grinder? Get a flap wheel.

just make a few servings of deep fried food. the nooks and crannies will fill up and it will get smooth. not antique smooth, but pretty smooth.

i missed out on a $40 griswald pan..still kicking myself

I used mine tonight. Clarified butter with some onions, to serve with Tandori chicken cooked over charcoal, with curried peas & potatoes and Jasmine rice with butter and flame rasins flavored with saffron

I want a LARGE Chiapa, around 18"x28" made of cast iron

Yum... Can I come over for dinner sometime? ;)

Keep your eye on CraigsList and you see them from time to time.

Don't ask me.
 

I cracked mine 2 weeks ago on a camping trip. Those Coleman stoves get mighty hot...

Bout 3 or 4 years back..this Board had a Cast Iron Thread. After which I went a lookin for a Big Griswald Skillet on E-bay. I was quite shocked at what the big boys were a costing. The 12 inchers were running from about 125 to 190, the 13 inchers were get this running around from $1100 to $1300 and the 14 inchers were running $210 ro 250...

After watching the market for awhile I found a nice 12 incher for $150...

However since I bought it, it is virtually the only Fry Pan I use. It provides a nice big surface to work off of whether it is a single egg or a mess of em...The thing about them is HEAT RETENTION...they hold the heat, distribute it evenly and when those old pans are cured they is slick as snot...

Now I kinda wish I never had bought all them high priced gourmet cookware skillets that I have.

Love my cast iron on the Side burner of a bbq to sear a steak both sides to add a peppercorn crust before finishing the steak low and slow on the BBQ. I have 8" 12" and 18" round pans, even a cast iron Wok.

Also cook ALL my bacon outside on the cast iron and side burner, just picked up a heavy round cast iron flat round "bacon press" to keep the bacon flat while cooking, or helps press a steak down to sear too........

wish I would of started on cast iron yearsssssssssss ago.

My go to pan is a 18" aluminum pan that's about 1/4" thick! We bought it from Smart & Final and it's NSF rated.

I used to have 4 sons at home and I was tired of cooking in two pans

I buffed it for several hours with 0000 steel wool to a mirror shine! It needs 30 minutes worth of polishing every 3 or 4 months to keep it slick.

I use it when I make big meals that don't need to finish like a cast iron pan will.

Even more rare is a pancake griddle. ours is 12" dia and 3/8 thick. so heavy it takes 2 hands to pick it up. It stays hot till lunch time.

I prefer aluminum pans too. I don't really believe the alzheimer's connection.

I prefer aluminum pans. They work great.




;)

Yep bout $4.50 RARE on the Bay... I found one at a Thrift Store for $1.50. I also have the 10 X 18 rectangular Griddle as well.

For seasoning/curing, the gf says- coat with real lard(not crisco) and stick in an oven at 400 for an hour and a half.
It will smoke like crazy, but seal everything up.

i like veggie shortning..and i do the heat portion in my BBQ grill. that initial shipping grease (wont apply to the rusty dutch) has a crazy smell.

Hmm, guess I will have to pick up another one. Then I can make pan cakes twice and fast ;)

http://forums.pelicanparts.com/uploa...1288110011.jpg
I love cast iron, we use it at home all the time it cooks great and cleanup is always easy just a little oil and its good to go. We have three Dutch Ovens we use for camping too we also bought the Lodge Dutch Oven table of keeps the oven off the ground.

My mother is moving to a much smaller house, and is trying to heavily downsize her "stuff" in the process, so I just brought back her cast iron which was my grandmother's cast iron before that. It's almost all WagnerWare with one Griswold and one or two pieces that have no name. All of the pieces are much, MUCH smoother inside and out than the 3 piece set of Benjamin cast iron that I bought about 15 years ago. This stuff almost seems machined it's so smooth. I've got a deep pot with a lid and wire handle, like a Dutch Oven, but the lid doesn't have a lip for putting coals on top. I've also got what I think might be a chicken frier skillet, it's basically built like a skillet but about 5" deep, then I've got 7 or 8 skillets. The largest skillet is a #12 (14") with a lid, then I've got a no-name that's got (12 7/16") on the bottom, the rest are various sizes down to about 5-6". They are all wonderfully seasoned.

I'm so excited. My wife made some corn bread today. It didn't even think about sticking.

steve you suck!! great grab..

i have to endure LODGE stuff. :(

i read an article where Flaxseed oil is the best seasoning grease for cast iron.