I have a lodge they are good but suck to clean

Dishwasher does a good job on mine. Just don't use some Aldi brand pod.

Refurbishing them is definitely doable. Right Angle Grinder and a flapper wheel will get to the bottom of the rust and then it is a matter of reseasoning several times and it is good to go.

Hit up estate auctions.

Just wipe it down with a paper towel and throw it in the oven.

NNNNOOOOOOO!!!!!!!!

Bud.... I really hope you're joking.

I’m sure he is. Aldi pods work fine.

Most of mine came from small town garage sales and farm auctions. I've got some beauties that are pretty old. Got an old Wagner 8 cast iron griddle that's old enough that the Wagner logo is just the word 'Wagner' in single parentheses. Picked it up at a farm auction for $3.

penzed by Pablo.

I do the paper towel part didnt think about throwing it in the oven. Thanks

I just washed it in the dishwasher now it looks like my el camino :(

rec. on how long to put in the oven for best lasting seasoning? do you do a light layer of oil?

Go to Post #14 of this thread.

I like it, hopefully people know the difference between a flapper wheel and this. LMAO "Well, the rust it gone, but crap!!"



https://s3-production.bobvila.com/ar...e_Grinder_.jpg

ROFL

Fair Point.

https://www.amazon.com/Coceca-Inches...5105072&sr=8-3

https://images-na.ssl-images-amazon....L._SL1500_.jpg

Just funnin' with ya. My cast iron is beautiful. The only time I need to hit it with hot water and scrub is if I do an oven roux. Otherwise it's a wipe out with a paper towel 9/10.

I have my grandma's cast iron that's been around since before I was alive. She's still kicking but doesn't cook anymore and knew I'd use it. I've got one 12" skillet I use all the time, two more smaller skillets and a cast iron dutch oven in the garage I've yet to put into service.

Cast Iron Skillets. You dig them?
 

Pulled the dutch oven out of the garage and give it a quick scrub and re-season this afternoon. Ready to put it into service, just don't know what I'm gonna make first. It was in really good shape so no real elbow grease required. The locking lid is pretty cool. Other pan is the one I use quite a bit. Still have a couple more pans out there I need to do the same to, but I'll get them some other day.

I'll pour one out for FMB when I get them all up and running.

https://uploads.tapatalk-cdn.com/202...5b56f5010c.jpg

Cast Iron Skillets. You dig them?
 

Finally got this pan fished outta the garage and in service. Looked it up online and says it was manufactured sometime between 1933-39. It's like a full lb lighter than the other one I got the same size.

It was good to go but definitely has interesting color and wear. Dunno what it means but here's some pics.

https://uploads.tapatalk-cdn.com/202...c566a3b3e3.jpg
https://uploads.tapatalk-cdn.com/202...4d7ec20fee.jpg

I try to keep my cast iron pans in good shape. Then my wife cooks in them and she puts them in the sink and fills them with water to soak before cleaning.

I re-season my pans a lot.

I try to keep my cast iron pans in good shape. Then my wife cooks in them and she puts them in the sink and fills them with water to soak before cleaning.

I re-season my pans a lot.

Used chain mail to clean my skillet for the first time. Really did the trick.

They're the best, and I think with the trend toward banning gas stoves, cast iron will become more popular. They can be heated on electric and give food that nice browning that you can't get from non-stick or other surface. By stock in Lodge. ;)

I have four different Smithey’s and absolutely love them. You won’t regret the purchase. Took a little vacation to Charleston several months ago and popped into their facility. Truly a work of art…great people!

So I think even after gas line hookups disappear for stoves and furnaces, propane tanks will be around for gas grills for a long time.

I've taken to using my cast iron skillet on my gas grill.

A few years ago I was going through burger recipes on the Serious Eats site and got interested in Kenji's "Best Burger" recipe.

Food lab:

https://www.seriouseats.com/the-burg...e-man-or-woman

Recipe:

https://www.seriouseats.com/ultra-crispy-burgers-recipe

But this part concerned me:

Heat vegetable oil in heavy-bottomed 8-inch sauté pan over high heat until smoking. Carefully transfer patty to skillet and cook without moving until dark crust forms, about 2 1/2 minutes (open your window, disarm your fire alarm, and be prepared for splatters).


Which is when I got the idea that maybe I would put the skillet on the gas grill outside and not make a mess of my kitchen. I used a IR thermometer gun to figure out how hot the skillet was.

It was so easy and worked so well, any time that I'm going to cook something that is likely to splatter, I use the outdoor grill with my cast iron skillet.

I didn't use Kenji's recipe directly. I will say that grinding your own meat for a burger, where you mix in something like sirloin, brisket and then something fatty (I used pork belly instead of ox tail) makes for an amazing burger that you aren't going to find in a typical restaurant (I'm sure you can buy a $50 custom ground multi-meat burger somewhere).

There's nothing complicated about it if you have stand mixer but cleaning the stand mixer up afterward is tedious. I make a batch up and vacuum seal freeze some of the patties for later.

You may be right but in some parts of the country all new homes are built gasless. Lots of kitchens in apartments, condos, townhouses don't have the ability to use a propane grill.

Like you, I cook a lot on the side burner or my grill for the exact same reason as you. On the ground meat front, lately I've been buying Wagyu on occasion, and I trim the extra fat because the meat itself is laced with fat. Then I used the fat trimmings for ground beef or to cook in. Excellent. I like the pork fat in the burger ideal. My SO's meatballs with half beef, half pork are my favorites.

I love my cast iron. Old Lodge, new Lodge, Ozark Trail. All stellar when treated right.