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I see you
Join Date: Nov 2002
Location: NJ
Posts: 29,935
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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?
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Si non potes inimicum tuum vincere, habeas eum amicum and ride a big blue trike. "'Bipartisan' usually means that a larger-than-usual deception is being carried out." |
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10-24-2010, 04:24 PM
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Cars & Coffee Killer
Join Date: Sep 2004
Location: State of Failure
Posts: 32,246
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Do you have an angle grinder? Get a flap wheel.
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Some Porsches long ago...then a wankle... 5 liters of VVT fury now -Chris "There is freedom in risk, just as there is oppression in security." |
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10-24-2010, 04:32 PM
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Registered
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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
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poof! gone |
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10-24-2010, 04:46 PM
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Registered
Join Date: Jan 2006
Location: Fullerton,Ca
Posts: 5,463
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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
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" Formerly we suffered from crime. Today we suffer from laws" (55-120) Tacitus |
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10-24-2010, 07:50 PM
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Almost Banned Once
Join Date: Feb 2009
Location: Adelaide South Australia
Posts: 38,516
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Quote:
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- Peter |
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10-24-2010, 10:26 PM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,967
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Keep your eye on CraigsList and you see them from time to time.
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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10-25-2010, 06:03 AM
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Don't ask me.
I cracked mine 2 weeks ago on a camping trip. Those Coleman stoves get mighty hot...
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'86 911 Carrera '03 Audi TT 225tq '10 Audi Q7 '12 Cayman R '07 Mustang GT (well set up) |
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10-25-2010, 06:08 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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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.
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Copyright "Some Observer" |
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10-25-2010, 07:00 AM
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Evil Genius
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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.
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Life is a big ocean to swim in. Wag more, bark less. 
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10-25-2010, 07:48 AM
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Registered
Join Date: Jan 2006
Location: Fullerton,Ca
Posts: 5,463
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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.
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" Formerly we suffered from crime. Today we suffer from laws" (55-120) Tacitus |
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10-25-2010, 09:15 AM
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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.
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10-25-2010, 09:24 AM
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abides.
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Quote:
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Graham 1984 Carrera Targa |
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10-25-2010, 09:34 AM
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abides.
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I prefer aluminum pans. They work great.
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Graham 1984 Carrera Targa |
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10-25-2010, 09:36 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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Quote:
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Copyright "Some Observer" |
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10-25-2010, 09:40 AM
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You do not have permissi
Join Date: Aug 2001
Location: midwest
Posts: 39,996
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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. |
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10-25-2010, 11:58 AM
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Quote:
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.
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10-25-2010, 12:04 PM
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Quote:
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10-25-2010, 12:14 PM
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What the ?
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 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.
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SCWDP 73 1980 SC Harley Davidson Road King 9/11/01 FDNY/343 Never Forget! |
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10-26-2010, 08:24 AM
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Back in the saddle again
Join Date: Oct 2001
Location: Central TX west of Houston
Posts: 56,329
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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.
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Steve '08 Boxster RS60 Spyder #0099/1960 - never named a car before, but this is Charlotte. '88 targa  SOLD 2004 - gone but not forgotten
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01-09-2011, 01:43 PM
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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.
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poof! gone |
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01-09-2011, 04:00 PM
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1982 Porsche 911SC 3.0L warmed over
74 Porsche 914 2.0L 
1984 Porsche Carrera Targa
