ChiefsPlanet
Page 5 of 6 1234 5 6
Show 80 post(s) from this thread on one page

ChiefsPlanet (https://www.chiefsplanet.com/BB/index.php)
-   Nzoner's Game Room (https://www.chiefsplanet.com/BB/forumdisplay.php?f=1)
-   -   Food and Drink Cast Iron Skillets. You dig them? (https://www.chiefsplanet.com/BB/showthread.php?t=252301)

mdchiefsfan 10-02-2015 04:30 AM
I am cooking almost everything in my cast iron when I can't use my grill. I moved and as a result got a gas stove top vs. the crappy 1950s electric stove top I had before. My God has it made a difference.

Pablo 10-02-2015 06:34 AM
Quote:
Originally Posted by KC Tattoo (Post 11769976)
I got one I use all the time on my grill but the first time I used it last year I made a mistake and grabbed it by the handle before it cooled off good enough. OUCH THE **** OUCH. Got to make sure the handle is cooled off before grabbing it.
I made the wet dish towel as a pot holder mistake once.

DaveNull 10-02-2015 07:03 AM
Quote:
Originally Posted by KC Tattoo (Post 11769976)
I got one I use all the time on my grill but the first time I used it last year I made a mistake and grabbed it by the handle before it cooled off good enough. OUCH THE **** OUCH. Got to make sure the handle is cooled off before grabbing it.
They make holders. Won't help when you pop the pan in the oven or on the grill but for stove top cooking it's nice.

Fire Me Boy! 10-02-2015 05:01 PM
Quote:
Originally Posted by mdchiefsfan (Post 11769980)
I am cooking almost everything in my cast iron when I can't use my grill. I moved and as a result got a gas stove top vs. the crappy 1950s electric stove top I had before. My God has it made a difference.

I got gas a few years ago. Will not go back.

Rain Man 10-02-2015 05:08 PM
If you had ask me to predict a thread that would still be going strong four years after creation, I probably wouldn't have predicted this thread.

lewdog 10-02-2015 05:37 PM
Quote:
Originally Posted by Fire Me Boy! (Post 11769974)
:eek:
What's this face for?

And thanks. I have one pan that rocks (had for 2 years) and I always smear in some oil and get it hot for 10 minutes before I cook. After I clean it out I put some oil in it before I store it. I use the pan multiple times a week.

Wife had me cook eggs in the crappy one last night and the scrambled eggs just stuck everywhere. Bad idea. Had to soap, water and scrub that bitch to get it out. I'll re-season it this weekend, maybe doing Martha's method in the oven a few times.

Fire Me Boy! 10-02-2015 05:43 PM
Quote:
Originally Posted by lewdog (Post 11771080)
What's this face for?

Just for having never seasoned it. Definitely going to stick if you don't season. Eggs, especially.

lewdog 10-02-2015 05:48 PM
Quote:
Originally Posted by Fire Me Boy! (Post 11771087)
Just for having never seasoned it. Definitely going to stick if you don't season. Eggs, especially.
It's pre-seasoned dammit!!!!

LoneWolf 10-02-2015 05:51 PM
Quote:
Originally Posted by lewdog (Post 11771099)
It's pre-seasoned dammit!!!!
Well, the Chiefs looked good in the preseason and you see how that's working out so far. Season that bitch and stop being the Alex Smith of the kitchen. :D

GloryDayz 10-02-2015 05:51 PM
Quote:
Originally Posted by lewdog (Post 11771099)
It's pre-seasoned dammit!!!!
Was it 4-0 then too? Then went to shit....

Fire Me Boy! 10-02-2015 05:54 PM
Quote:
Originally Posted by LoneWolf (Post 11771105)
Well, the Chiefs looked good in the preseason and you see how that's working out so far. Season that bitch and stop being the Alex Smith of the kitchen. :D


Quote:
Originally Posted by GloryDayz (Post 11771106)
Was it 4-0 then too? Then went to shit....

LMAO

Valiant 10-02-2015 06:00 PM
Cleaning out parents garage at the lake. Found 7 never been used from the 70s cast iron skillets. Biggest is 16" going all the way down to 8" probably worth a good chunk now from the.prices i saw in the store.

lewdog 10-02-2015 06:04 PM
Just cooked elk burgers in the cast iron. Way too good to put into words.

Fire Me Boy! 10-02-2015 06:04 PM
Quote:
Originally Posted by Valiant (Post 11771124)
Cleaning out parents garage at the lake. Found 7 never been used from the 70s cast iron skillets. Biggest is 16" going all the way down to 8" probably worth a good chunk now from the.prices i saw in the store.

Seriously, if you're willing to sell, PM me some details. Brand, condition, asking price.

lewdog 10-02-2015 06:05 PM
Quote:
Originally Posted by LoneWolf (Post 11771105)
Well, the Chiefs looked good in the preseason and you see how that's working out so far. Season that bitch and stop being the Alex Smith of the kitchen. :D
Quote:
Originally Posted by GloryDayz (Post 11771106)
Was it 4-0 then too? Then went to shit....
You guys are such comedians!

GloryDayz 10-02-2015 06:37 PM
Quote:
Originally Posted by lewdog (Post 11771134)
You guys are such comedians!
I get all my material off Yahoo... LMAO

lewdog 10-02-2015 06:40 PM
Quote:
Originally Posted by GloryDayz (Post 11771184)
I get all my material off Yahoo... LMAO
Yea, I'm not sure what that was but that was mean and uncalled for. I was texting my buddy about the game and he said, no those guys aren't even playing! You ****ing asshole GloryDayz!

GloryDayz 10-02-2015 06:44 PM
Quote:
Originally Posted by lewdog (Post 11771193)
Yea, I'm not sure what that was but that was mean and uncalled for. I was texting my buddy about the game and he said, no those guys aren't even playing! You ****ing asshole GloryDayz!
Meh, it's what they had drawn-up, so I put it out there.

Buzz 10-02-2015 06:56 PM
Quote:
Originally Posted by lewdog (Post 11771131)
Just cooked elk burgers in the cast iron. Way too good to put into words.
I don't see pics here or in the "What's for Dinner thread", what the hell is your problem son, pick up your game! ;)

Bwana 10-02-2015 07:01 PM
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.

GloryDayz 10-02-2015 07:11 PM
Quote:
Originally Posted by Bwana (Post 11771255)
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.
Wait, nobody touches "Dad's" pans... They think it's funny that I use them, or they used to, but they not only eat the food, they also know to keep their hands off my pans.

They have plenty of that Pampered Chef foofoo shit (in the OTHER cabinet) they can use, just stay out of Dad's. Mine will last long enough to bequeath to one of them (maybe).

Buzz 10-02-2015 07:22 PM
You can cook this in your cast iron.


http://pizzamaking.com/images/PPSlice.jpg

Pan Pizza




<HR color=#000000 SIZE=1 noShade>

<!-- Pizzamaking Non-Forum --><INS class=adsbygoogle style="HEIGHT: 90px; WIDTH: 728px; DISPLAY: inline-block" data-ad-slot="2308969703" data-ad-client="ca-pub-8699494821870730" data-adsbygoogle-status="done"><INS id=aswift_0_expand style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: inline-table; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><INS id=aswift_0_anchor style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: block; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><IFRAME id=aswift_0 style="POSITION: absolute; LEFT: 0px; TOP: 0px" height=90 marginHeight=0 frameBorder=0 width=728 allowTransparency name=aswift_0 marginWidth=0 scrolling=no allowfullscreen="true"></IFRAME></INS></INS></INS>





<TABLE id=table1 style="BORDER-COLLAPSE: collapse" borderColor=#c0c0c0 cellSpacing=0 cellPadding=20 width="80%" background=images/backgrounds/table.gif border=1><TBODY><TR><TD>


<CENTER><TABLE id=table2 style="BORDER-COLLAPSE: collapse" borderColor=#111111 cellSpacing=0 cellPadding=0 width="80%" border=0><TBODY><TR><TD>DOUGH</TD><TD></TD><TD></TD></TR><TR><TD>4½ cups</TD><TD>(22.5 ounces / 637.9 grams)</TD><TD>bread flour</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1½ cup</TD><TD>(12.5 ounces / 354.4 grams)</TD><TD>water</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>2 teaspoons</TD><TD>(0.27 ounce / 7.7 grams)</TD><TD>active dry yeast</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>3 tablespoons</TD><TD>(0.5 ounce / 14.2 grams)</TD><TD>powdered milk</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1 teaspoon</TD><TD>(0.2 ounce / 5.7 grams)</TD><TD>salt</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1 tablespoon</TD><TD>(0.42 ounce / 11.9 grams)</TD><TD>sugar</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>2 tablespoons</TD><TD>(1 ounce / 28.4 grams)</TD><TD>vegetable oil</TD></TR></TBODY></TABLE></CENTER>


All ounce measurements are avoirdupois (by weight not volume)








In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk.
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).
While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom.
After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1½" thick.
Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).
WHEN READY TO MAKE
Preheat oven to 500 °F for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 500 °F on a pizza stone for 14 minutes.







</TD></TR></TBODY></TABLE>
<INS id=aswift_1_expand style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: inline-table; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><INS id=aswift_1_anchor style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: block; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><IFRAME id=aswift_1 style="POSITION: absolute; LEFT: 0px; TOP: 0px" height=90 marginHeight=0 frameBorder=0 width=728 allowTransparency name=aswift_1 marginWidth=0 scrolling=no allowfullscreen="true"></IFRAME></INS></INS>




<HR color=#000000 SIZE=1 width="85%" noShade>

SPchief 10-02-2015 07:26 PM
Quote:
Originally Posted by Buzz (Post 11771303)
You can cook this in your cast iron, pan pizza found at Pizza Hut.



<CENTER><TABLE id=table2 style="BORDER-COLLAPSE: collapse" borderColor=#111111 cellSpacing=0 cellPadding=0 width="80%" border=0><TBODY><TR><TD>DOUGH</TD><TD></TD><TD></TD></TR><TR><TD>4½ cups</TD><TD>(22.5 ounces / 637.9 grams)</TD><TD>bread flour</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1½ cup</TD><TD>(12.5 ounces / 354.4 grams)</TD><TD>water</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>2 teaspoons</TD><TD>(0.27 ounce / 7.7 grams)</TD><TD>active dry yeast</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>3 tablespoons</TD><TD>(0.5 ounce / 14.2 grams)</TD><TD>powdered milk</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1 teaspoon</TD><TD>(0.2 ounce / 5.7 grams)</TD><TD>salt</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1 tablespoon</TD><TD>(0.42 ounce / 11.9 grams)</TD><TD>sugar</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>2 tablespoons</TD><TD>(1 ounce / 28.4 grams)</TD><TD>vegetable oil</TD></TR></TBODY></TABLE></CENTER>
Does it taste just as nasty?

Fire Me Boy! 10-02-2015 07:28 PM
Quote:
Originally Posted by Bwana (Post 11771255)
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.

I got one a couple years ago. While beautiful, I never really cared for how it cooked. I prefer my standard cast iron. I'm actually debating turning the LC into a decoration piece since I never use it. I'm very happy I used hotel points from work to buy it.

Buzz 10-02-2015 07:29 PM
Sauce

1 - 6 ounce can Hunt's Tomato Paste
3/4 - cup Water
1/4 - teaspoon Oregano
1/4 - teaspoon Basil
1/4 - teaspoon Majoram
1/4 - teaspoon Garlic Powder
1 1/2 - teaspoons Sugar

Buzz 10-02-2015 07:31 PM
Quote:
Originally Posted by SPchief (Post 11771308)
Does it taste just as nasty?
Not as nasty as your mom, but you keep going back?

GloryDayz 10-02-2015 08:02 PM
Quote:
Originally Posted by Buzz (Post 11771303)
You can cook this in your cast iron.




Pan Pizza




<hr color="#000000" noshade="" size="1">

<!-- Pizzamaking Non-Forum --><ins class="adsbygoogle" style="HEIGHT: 90px; WIDTH: 728px; DISPLAY: inline-block" data-ad-slot="2308969703" data-ad-client="ca-pub-8699494821870730" data-adsbygoogle-status="done"><ins id="aswift_0_expand" style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: inline-table; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><ins id="aswift_0_anchor" style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: block; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><iframe id="aswift_0" style="POSITION: absolute; LEFT: 0px; TOP: 0px" marginheight="0" allowtransparency="" name="aswift_0" marginwidth="0" scrolling="no" allowfullscreen="true" frameborder="0" height="90" width="728"></iframe></ins></ins></ins>





<table id="table1" style="BORDER-COLLAPSE: collapse" background="images/backgrounds/table.gif" border="1" bordercolor="#c0c0c0" cellpadding="20" cellspacing="0" width="80%"><tbody><tr><td>


<center><table id="table2" style="BORDER-COLLAPSE: collapse" border="0" bordercolor="#111111" cellpadding="0" cellspacing="0" width="80%"><tbody><tr><td>DOUGH</td><td>
</td><td>
</td></tr><tr><td>4½ cups</td><td>(22.5 ounces / 637.9 grams)</td><td>bread flour</td></tr><tr><td colspan="3"><hr color="#c0c0c0" noshade=""></td></tr><tr><td>1½ cup</td><td>(12.5 ounces / 354.4 grams)</td><td>water</td></tr><tr><td colspan="3"><hr color="#c0c0c0" noshade=""></td></tr><tr><td>2 teaspoons</td><td>(0.27 ounce / 7.7 grams)</td><td>active dry yeast</td></tr><tr><td colspan="3"><hr color="#c0c0c0" noshade=""></td></tr><tr><td>3 tablespoons</td><td>(0.5 ounce / 14.2 grams)</td><td>powdered milk</td></tr><tr><td colspan="3"><hr color="#c0c0c0" noshade=""></td></tr><tr><td>1 teaspoon</td><td>(0.2 ounce / 5.7 grams)</td><td>salt</td></tr><tr><td colspan="3"><hr color="#c0c0c0" noshade=""></td></tr><tr><td>1 tablespoon</td><td>(0.42 ounce / 11.9 grams)</td><td>sugar</td></tr><tr><td colspan="3"><hr color="#c0c0c0" noshade=""></td></tr><tr><td>2 tablespoons</td><td>(1 ounce / 28.4 grams)</td><td>vegetable oil</td></tr></tbody></table></center>


All ounce measurements are avoirdupois (by weight not volume)








In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk.
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).
While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom.
After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1½" thick.
Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).
WHEN READY TO MAKE
Preheat oven to 500 °F for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 500 °F on a pizza stone for 14 minutes.







</td></tr></tbody></table>
<ins id="aswift_1_expand" style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: inline-table; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><ins id="aswift_1_anchor" style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: block; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><iframe id="aswift_1" style="POSITION: absolute; LEFT: 0px; TOP: 0px" marginheight="0" allowtransparency="" name="aswift_1" marginwidth="0" scrolling="no" allowfullscreen="true" frameborder="0" height="90" width="728"></iframe></ins></ins>



<hr color="#000000" noshade="" size="1" width="85%">
This is fun too...

http://www.dansdepot.com/wp-content/...21-450x285.png

Buzz 10-02-2015 08:09 PM
I like box...

http://images.wildammo.com/wp-conten...s-hypnotic.gif

Bwana 10-02-2015 08:12 PM
Quote:
Originally Posted by Fire Me Boy! (Post 11771311)
I got one a couple years ago. While beautiful, I never really cared for how it cooked. I prefer my standard cast iron. I'm actually debating turning the LC into a decoration piece since I never use it. I'm very happy I used hotel points from work to buy it.
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.

GloryDayz 10-02-2015 08:13 PM
Quote:
Originally Posted by Buzz (Post 11771388)
But one you don't want dripping with hot cheese before you eat it...

Buzz 10-02-2015 08:18 PM
:D

Fire Me Boy! 10-02-2015 08:36 PM
Quote:
Originally Posted by Bwana (Post 11771393)
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.

Thanks.

GloryDayz 10-02-2015 08:56 PM
Quote:
Originally Posted by Bwana (Post 11771393)
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.
This...

Fire Me Boy! 10-02-2015 09:03 PM
Quote:
Originally Posted by Bwana (Post 11771393)
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.


Quote:
Originally Posted by GloryDayz (Post 11771538)
This...

http://images.tapatalk-cdn.com/15/10...0a575d8faa.jpg

Just Passin' By 10-11-2015 07:40 AM
Quote:
Originally Posted by Bwana (Post 11771255)
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.
I'm looking to get some. I'll check out that set. Thanks for the link.

lewdog 10-11-2015 07:42 AM
Seasoned my skillets like the pros here at CP and no more sticking. Thanks guys.

Fire Me Boy! 10-11-2015 07:49 AM
Quote:
Originally Posted by lewdog (Post 11789065)
Seasoned my skillets like the pros here at CP and no more sticking. Thanks guys.
Now that you have the seasoning started, just do it every time. When you get done cooking, wipe out the pan, put a tablespoon of neutral oil in there and smear it around, wiping up any excess. Put it on the burner on high for 5-10 minutes. In no time, that thing will be a beauty!

Every now and then, I give mine some seasoning even when I'm not using it. I'm a dork.

Fire Me Boy! 10-11-2015 07:50 AM
Quote:
Originally Posted by Bwana (Post 11771255)
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.
This is part of why I don't like the enameled LC. Bloody expensive, and unlike standard CI, I can't use whatever I want to on it.

They are gorgeous pieces, though.

lewdog 10-11-2015 07:55 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11789076)
Now that you have the seasoning started, just do it every time. When you get done cooking, wipe out the pan, put a tablespoon of neutral oil in there and smear it around, wiping up any excess. Put it on the burner on high for 5-10 minutes. In no time, that thing will be a beauty!

Every now and then, I give mine some seasoning even when I'm not using it. I'm a dork.
Only thing I don't like is the smoke it produces. So many times I use my cast iron on the grill outside to avoid that problem. But yes, I will continue to do that.

Could you just put the oil in and season it right before you cook since you will have the cast iron out for cooking anyway, instead of waiting until you're all done?

Fire Me Boy! 10-11-2015 08:07 AM
Quote:
Originally Posted by lewdog (Post 11789086)
Only thing I don't like is the smoke it produces. So many times I use my cast iron on the grill outside to avoid that problem. But yes, I will continue to do that.

Could you just put the oil in and season it right before you cook since you will have the cast iron out for cooking anyway, instead of waiting until you're all done?
Ideally, you'd do both. Heat the pan, put in some oil, smear it around while it heats, then add oil for cooking. Clean, season.

But at most, you do need to do it at the end. After you clean it, the oil is protecting the surface. Once you have it really well seasoned - the interior will be shiny and slick - you can skip doing it every time.

Fire Me Boy! 10-11-2015 08:28 AM
:cuss:

Every time I think I've found a place that sells ground/polished cast iron, it falls through! Just found a new one, go to the website, and the dude that was doing it got a new job and isn't doing the polishing anymore. :banghead:

Saccopoo 10-11-2015 10:22 AM
Nickle plated.

http://ecx.images-amazon.com/images/...RS._SX522_.jpg

srvy 10-11-2015 10:35 AM
Quote:
Originally Posted by Saccopoo (Post 11789346)
Seems it would defeat the purpose of seasoning the pan.

I guess you could chrome it and use as a helmet.

Baby Lee 10-29-2015 03:30 PM
Lodge on sale @ Amazon

http://www.amazon.com/dp/B00WTSCXBA/...77402741770316

Fire Me Boy! 10-29-2015 03:43 PM
Quote:
Originally Posted by Baby Lee (Post 11847546)

That's a good price. I hate those grill pans, though.

I'm about done buying new cast iron. I hate that the manufacturing process is giving us rough as hell surfaces. They're not even trying anymore to make them smooth. My own collection is pretty good, any new pieces I get will probably be eBay specials and need a little TLC.

Buzz 10-29-2015 05:46 PM
Quote:
Originally Posted by Fire Me Boy! (Post 11789122)
:cuss:

Every time I think I've found a place that sells ground/polished cast iron, it falls through! Just found a new one, go to the website, and the dude that was doing it got a new job and isn't doing the polishing anymore. :banghead:

I'm curious as to what he was charging? It's a lot of work.

Fire Me Boy! 10-29-2015 05:48 PM
Quote:
Originally Posted by Buzz (Post 11847717)
I'm curious as to what he was charging? It's a lot of work.

His pricing page was down, but the video I watched seemed like it was reasonable. I want to say $60-80 on top of the pan?

Buzz 10-29-2015 05:52 PM
Quote:
Originally Posted by Fire Me Boy! (Post 11847719)
His pricing page was down, but the video I watched seemed like it was reasonable. I want to say $60-80 on top of the pan?
That sounds about right, easily 2 to 3 hours of work and a huge mess.

Fire Me Boy! 10-29-2015 05:53 PM
Cast Iron Skillets. You dig them?
 
Quote:
Originally Posted by Buzz (Post 11847724)
That sounds about right, easily 2 to 3 hours of work and a huge mess.

I would pay that in a second.

Buzz 10-29-2015 06:04 PM
You need a drill and one of those round sanding discs and do it yourself. Prepare to have some black snot for a day or two and do it outside.

Fire Me Boy! 10-29-2015 06:06 PM
Quote:
Originally Posted by Buzz (Post 11847737)
You need a drill and one of those round sanding discs and do it yourself. Prepare to have some black snot for a day or two and do it outside.

Honestly, with my health issues, the idea of doing it myself terrifies me.

BucEyedPea 10-29-2015 06:22 PM
Quote:
Originally Posted by Fritz88 (Post 8092034)
Food and Drink Cast Iron Skillets. You dig them?
I buy mine in a store. :D

srvy 10-29-2015 08:09 PM
Quote:
Originally Posted by Fire Me Boy! (Post 11847743)
Honestly, with my health issues, the idea of doing it myself terrifies me.
A good dust mask or a respirator would be mandatory I think. The iron particulate may not be good for your lungs just a guess.

I wonder if a palm sander would do the job?

Buzz 10-29-2015 08:33 PM
Quote:
Originally Posted by srvy (Post 11847957)
A good dust mask or a respirator would be mandatory I think. The iron particulate may not be good for your lungs just a guess.

I wonder if a palm sander would do the job?
This is your man, I used both, sign him up.

srvy 10-30-2015 08:22 AM
You know just thinking here if you have an air compressor an auto body DA type orbital sander would make short work of this. Harbor Freight has a cheap DA that would get ya through your pans before failing. Money in the bank.

Fire Me Boy! 10-30-2015 08:24 AM
I'm nervous as shit about that particulate getting in my dialysis access site.

srvy 10-30-2015 09:01 AM
Quote:
Originally Posted by Fire Me Boy! (Post 11848340)
I'm nervous as shit about that particulate getting in my dialysis access site.
Yeah that would not be good. A good respirator would keep it out your lungs. But it needs to be done outdoors so none the particals have a chance to stay airborn inside. Also wear coveralls that can be taken off outside and go straight in and shower.

If you dont want to look like granpa jones go to a contractors supply and buy a environment suit.

Buzz 10-30-2015 09:10 PM
1 Attachment(s)
I was thinking about how I went about this (2 years ago) and yeah, I think it also involved an angle grinder.

I tried to leave the seasoning on the sides which was next to impossible with the odd angles and the bottom slope. I guess I could have pulled out the dremel tool and cleaned up the sides, but Meh.

Here is my ugly but baby bottom smooth cast iron pan. I tried to show the reflection in the bottom, not sure how it will turn out on a crappy cell phone

Fire Me Boy! 10-30-2015 09:32 PM
How much to do it again? :)

Buzz 10-30-2015 09:51 PM
I don't know, its a huge pain in the azz. I would end up selling you my pan and starting over. Have you tried ebay for an older pan? I just don't want CP drama if something doesn't work out. It's not that I wouldn't, just hesitant as hell.

Fire Me Boy! 10-30-2015 10:45 PM
I've looked at eBay, but I really like the 12-inch size, and that size in a vintage pan is hella expensive.

Fire Me Boy! 03-03-2016 11:21 AM
Lodge 10" on sale for $15.

http://www.amazon.com/dp/B00008GKDJ/...64eb25a01196e2

DJ's left nut 08-22-2019 12:42 PM
Quote:
Originally Posted by DJ's left nut (Post 8092081)
I have a Le Crueset set that my wife won in a baking contest. It's pretty nice, but nowhere near worth the money they ask for them.

I use my Cabellas Dutch Oven more than I use any of her stuff and it works great. Otherwise I just use my cheapie Lodge skillet and have never had a complaint.

Spending a bunch of money on Cast Iron cookware is dumb - it's strength is in its simplicity. That's like spending $100 on a flathead screwdriver because it has ivory inlays in the handle or something.
I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/

https://smitheyironware.com/wp-conte...-1-600x600.jpg

Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?

Graystoke 08-22-2019 02:05 PM
Quote:
Originally Posted by DJ's left nut (Post 14404980)
I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/

https://smitheyironware.com/wp-conte...-1-600x600.jpg

Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?
Wow, very nice.
I don't know how it would differ then a properly seasoned/cared for Lodge though

Hoover 08-22-2019 02:10 PM
If you really want to clean it, pour in a cup of salt, scrub, rinse, dry, oil.

Hoover 08-22-2019 02:26 PM
Quote:
Originally Posted by DJ's left nut (Post 14404980)
I was poor when I said this.

I'm less poor now.

I want this:

https://smitheyironware.com/product/...-iron-skillet/

https://smitheyironware.com/wp-conte...-1-600x600.jpg

Sure, it's a $200 skillet but it will outlast my entire family line, I'm betting. Hand ground and polished; looks amazing.

Anyone ever hear anything on these Smithey Ironworks skillets?
I have the same pan at home and love it!

crispystl 08-22-2019 04:34 PM
I bought a cast iron grill weight for steaks a couple of months ago and I get that and the cast iron grates on my gas grill blue-hot and sear that shit off like a mofo. It makes EXCELLENT steaks.

Lprechaun 08-22-2019 05:30 PM
Skillet and keto diet.... I have a cabinet full of pots and pans, we use the skillet.... I did catch it on fire once... might have been bacon drunk

Megatron96 08-22-2019 05:53 PM
The Smithy pan is really nice; buddy of mine got one last year. Probably have to have one of my own pretty soon.

rabblerouser 08-22-2019 06:15 PM
I broke the cherry on mine tonight - did a steak, it was amazing.

frozenchief 08-22-2019 06:44 PM
I haven't heard of Smithey but I know Finex:

https://finexusa.com/

Have a friend who swears by hers. I might have to grab one and try it out. God knows, though, the last thing i need is another pan

https://finexusa.com/product/cast-ir...t#lg=1&slide=0

GloryDayz 08-22-2019 08:52 PM
Quote:
Originally Posted by frozenchief (Post 14405393)
I haven't heard of Smithey but I know Finex:

https://finexusa.com/

Have a friend who swears by hers. I might have to grab one and try it out. God knows, though, the last thing i need is another pan

https://finexusa.com/product/cast-ir...t#lg=1&slide=0
JFC, that's a work of art man! :clap:

frozenchief 08-22-2019 10:12 PM
Quote:
Originally Posted by GloryDayz (Post 14405531)
JFC, that's a work of art man! :clap:
I put in a code to embed a picture but it won’t do it. And they are a work of art.

scho63 08-23-2019 03:38 AM
A deep heavy cast iron skillet is great for frying items as it holds temp great and brings the oil back up quickly after each batch.

I made the greatest steak fries ever in my 20's using Crisco and Ore Ida steak fries. Never had better fries anywhere since.

rabblerouser 08-23-2019 09:02 AM
Quote:
Originally Posted by scho63 (Post 14405666)
A deep heavy cast iron skillet is great for frying items as it holds temp great and brings the oil back up quickly after each batch.

I made the greatest steak fries ever in my 20's using Crisco and Ore Ida steak fries. Never had better fries anywhere since.
Nice! May need to go get some Crisco...

I recently moved into an apartment in town, and my smoker is at my buddy's out in Monitau, so I bought some new pots and pans, along with a brand new cast iron skillet.

Last night, I was craving a steak, so I went to Lucky's, grabbed something that looked good and tasty...and then I did this :


Quote:
Originally Posted by Saul Good (Post 8092063)
I bought one a couple weeks ago. They are amazing for cooking a strip. Put in in the oven and preheat the oven to 500 degrees. When it's done, turn on a burner to high. Put the skillet on the burner and put the steak on for 30 seconds then flip and cook the other side for 30 seconds. Put it back in the oven for 3 minutes, flip, and 3 more minutes. Perfect steak.

Don't use soap when you clean it, though. Scrub it under hot water, dry it, and rub a little olive or vegetable oil on it before putting it away.
It may have been the best steak I've ever eaten.

Stewie 11-10-2020 06:30 PM
I've become a cast iron convert. I own a Lodge "combo" set that acts as a Dutch oven, pot, and skillet. Love it. I've been looking around for some vintage cast iron with limited success. It's either overpriced or rusty crap.

Any thoughts on finding vintage cast iron?

keg in kc 11-10-2020 06:35 PM
I found some of that rusty crap in the closet today. Think it's time to get it back into play.

The Bunk 11-10-2020 09:08 PM
Quote:
Originally Posted by Stewie (Post 15319289)
I've become a cast iron convert. I own a Lodge "combo" set that acts as a Dutch oven, pot, and skillet. Love it. I've been looking around for some vintage cast iron with limited success. It's either overpriced or rusty crap.

Any thoughts on finding vintage cast iron?
You can find Griswold stuff in most any antique mall for a decent price. Can also pull it off eBay or Etsy, but the shipping alone will cost you.

mlyonsd 11-10-2020 09:15 PM
I just pulled out my grandma's cast iron skillet this weekend to cook hamburgers because it was too windy to grill. It's been in the family so long there is no doubt she cooked breakfast in it when my dad was a kid and he's 90.

Stewie 11-10-2020 09:41 PM
Quote:
Originally Posted by The Bunk (Post 15319560)
You can find Griswold stuff in most any antique mall for a decent price. Can also pull it off eBay or Etsy, but the shipping alone will cost you.
I'm staying away from Griswald because everyone knows what it is and think it's worth more than it is. I did just find an auction near me that sells tons of stuff. One of the photos showed some cast iron in a pile. It's hard to see but I think one is Wagner. Might be worth a look.


All times are GMT -6. The time now is 07:50 PM.
Page 5 of 6 1234 5 6
Show 80 post(s) from this thread on one page

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.