Cast Iron Cooking

Chicken fried elk steaks

 

I found these flank steak pin wheels at our grocery store tonight. Perfect for quick cast iron sear. Served with brown butter eggs and rice.

 

I have a few skillets (8 and 7), as well as an 8 dutch oven and just picked up a 12 dutch oven for $75 in great condition. I'm currently cleaning it with elbow grease and a wire wheel, and will be seasoning this week.

I also have an old dutch oven, looks like a cauldron. Mother in law gave to me years ago. I cleaned and seasoned it, but have never used it. Don't have anything I'd use it for. But I've done pies, biscuits, steaks, breakfast, and deep frying in by cast iron. I'll be using both dutch ovens this Thanksgiving. One for my wife's spoon corn bread and one for biscuits, both over coals. I actually did biscuits while camping, using the Pillsbury biscuit dough. I learned when outside (camping versus in your backyard), put a couple extra coals more than what you think. The wind greatly affects it unless you have a way to shield it from the wind. Plus two turkeys! one in the oven and one deep fried.

 

Have you had a chance to use it yet? I'm thinking of getting one for next camping season if they're worth it.

 

Unfortunately, not yet.

I'll try to fire it up soon and report back. It seems solid though, I don't foresee any issues with small cooks.

 

Looking forward to your report!

 

Our go to skillets are a Field Company number 12 and a Lodge 8”.

The Field was expensive but is excellent in every way. We will be adding more of their cast iron to our kitchen!

 

Old Griswold 7 that was ceramic coated but was chipped so bad when I got it, I wire wheeled it clean. It’s now as smooth as Teflon pans. Cooking an elk steak this very second for lunch

 

Getting into the 40s tonight. Time for beef stew.

 

I can’t remember if I ever posted up this website on this thread. Don’t think I did. They look to be of decent quality. Anyone ever used them?
https://stargazercastiron.com/products/10-5-inch-skillet

 

Anyone have the lodge cast iron cooking table? The folding metal one? I just ordered and it'll be here on Tuesday (11/23/21). Going to use it for a couple dishes on Thanksgiving to make some space in the ovens. One will have one turkey, and the other will have side dishes. Deep frying second turkey, and I'll be doing spoon cornbread in my #12 dutch oven, and a pear/cranberry crisp in my #10 dutch oven. Just hope I don't screw anything up. Curious how that table works. Been kinda windy lately. Hoping the sides work really good at deflecting wind

 

I’ll participate on this thread. I Cook on cast iron quite a bit. Couple of filets and garlic for dinner.

 

Rolled in this morning to the house at 06:05 and decided to make life easier for my lovely bride. Nothing fancy: eggs, bacon, and toast.

Here’s the big Field Co. #12 at work and the Lodge 8”.

 

At least one satisfied customer:

 

Fish and chips. Used the last of the black drum in the freezer. Time to go fishing.

 

Cornbread

 

Yum

 

The Field Company No. 12 is such a hit with my visiting in-laws that on Christmas they will be receiving one of their own. My father in law is a big breakfast food aficionado, and has commented on that skillet every time he uses it, and seeing as how he's a damn good guy the wife and I decided he deserves a $200 piece of premium cast iron because we know he'll use the hell out of it.

I though about picking up one of their Number 8's to replace our Lodge 8" because the Field Company weights like 1/2 as much and is finished twice as well inside..... but I spent upwards of $500 on more Shun kitchen knives, and nice cutting board for the wife. Adding an 8" Chef, 6" Utility, and a 3.5" Pairing knife to our heavily used and wickedly sharp 7" Santoku.

I love having kitchen knives that look almost like the same steel in a samurai sword, and man do they cut if you put some basic maintenance into them and keep them clean.

 

I have the Shun, and I still smile every time I get to cut/slice with them.

 

I have been considering The Field Company as I went with Stargazer, and am limited to their 10 and 12" skillets, and a coming soon 13" brazier. I am with you on nicer Japanese knives where I originally started out searching through sets from the heavily marketed production knives. I decided to go with high end purpose knives and it turned in to an extremely expensive and obsessive food preparation/art collection. I use them but care is needed to avoid damaging them and not chopping an arm off in one quick and poorly thought out movement. I was hesitant to tell my wife that she is not allowed to use them, but realizing my love for them was on par with my love for her, she decided she will refrain from using them.

 

Love cooking in Cast Iron!

 

Just got a new pan for Xmas, very excited to fire it up and cook me a "T Bone"