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Cast Iron Cooking

Discussion in 'Food Talk' started by ColoradoTJ, Oct 11, 2020.

Page 4 of 17
  1. Oct 12, 2020 at 9:40 AM
    #91
    BravoDeltaRomeo

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    BravoDeltaRomeo Old Man Little Blue Finger

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    This thread is awesome. :thumbsup:
     
    BravoDeltaRomeo, Oct 12, 2020
    #91
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  2. Oct 12, 2020 at 10:45 AM
    #92
    AK 6.7PSD Replacement

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    Can I use Amsoil MudBlaster on my wheels? Think it’ll keep dust at bay better? Oh, speaking of cast iron, I got Craycort cast iron grates for my Weber about 20 years ago; they’re the best! I’ve switched over almost exclusively to my PK Original grill with GrillGrates but I do love me some iron.
     
    AK 6.7PSD Replacement, Oct 12, 2020
    #92
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  3. Oct 12, 2020 at 11:12 AM
    #93
    Coffee*8)

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    Coffee*8) New Member

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    yes my first cast-iron pan was an old one but was too small. Got a new bigger one and hated the bumps. So fixed it with sand paper.

    can make new cast-iron old with sand paper.
     
    Last edited: Oct 12, 2020
    Coffee*8), Oct 12, 2020
    #93
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  4. Oct 12, 2020 at 11:38 AM
    #94
    jalam321

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    jalam321 New Member

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    I have a couple of cast iron pans by Lodge. I love them but probably don't use them as much as I should. I cooked lots of bacon and sausage to season them. I usually cook some ribeye steaks on it, gives it an awesome sear. I made some blackened catfish the other day, very delicious. Clean up is simple, I just run hot water over them with a scrub. And I put on low heat to dry them off. I sometimes add a very light coat of oil with a paper towel to store them and they are ready to use next time.
     
    jalam321, Oct 12, 2020
    #94
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  5. Oct 12, 2020 at 11:53 AM
    #95
    Njmike13

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    Njmike13, Oct 12, 2020
    #95
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  6. Oct 12, 2020 at 4:33 PM
    #96
    RLHULK

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    RLHULK Too many gamma rays in all that BBQ smoke.

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    Still rolling stock baby....

    Hot pan, cold oil food wont stick, proven fact.
     
    RLHULK, Oct 12, 2020
    #96
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  7. Oct 12, 2020 at 4:39 PM
    #97
    RLHULK

    #97
    RLHULK Too many gamma rays in all that BBQ smoke.

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    Here’s a close up of my daily use 10inch lodge skillet

    no sanding grinding etc. just use it

    it’s practically smooth and food does not stick.

    E83D1EBD-53D0-44F4-AB51-0DD976F2D027.jpg 3AE40CCD-0F45-48F6-B2FD-3186C8341844.jpg 41C812B0-FB66-4D4D-BE69-666C6B80D41E.jpg
     
    RLHULK, Oct 12, 2020
    #97
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  8. Oct 12, 2020 at 4:44 PM
    #98
    Hondoman

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    Tonight's dinner: fried elk backstrap & gravy with potatoes onions and peppers cooked in cast iron. Corn on the cob on the side.

    20201012_173953.jpg
    20201012_174209.jpg
    20201012_180406.jpg
    20201012_180942.jpg
     
    Hondoman, Oct 12, 2020
    #98
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  9. Oct 12, 2020 at 4:50 PM
    #99
    RLHULK

    #99
    RLHULK Too many gamma rays in all that BBQ smoke.

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    Ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo heck ya
     
    RLHULK, Oct 12, 2020
    #99
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  10. Oct 12, 2020 at 4:56 PM
    #100
    Black Wolf

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    I use cast iron a lot. Have a lot actually. I love cooking/searing with cast iron. I've tried the new fancy coated cast iron....meh.. I prefer old vintage Lodge, Wagner, and Griswold. I constantly search my local garage sales and thrift stores. I love my Lodge Sportsman for searing steaks. I make chili a lot. I have a new Lodge Dutch oven that I got for a gift. Haven't used it. Already have a vintage Lodge Dutch oven and a nice vintage quasi Wagner/Griswold hybrid International Chile Society Dutch that I use. $12.99 score at a garage sale. My mom's Lodge Sportsman lasted for over 50 years before it finally cracked and became a planter... nothing better than vintage seasoned cast iron. I always wash with mild soap, dry off, apply a light film of bacon lard after every use on my pans and dutch.20201012_174745.jpg 20201012_173221.jpg 20201012_173203.jpg 20201012_173235.jpg 20201012_173707.jpg

     
    Black Wolf, Oct 12, 2020
    #100
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  11. Oct 12, 2020 at 5:04 PM
    #101
    Coffee*8)

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    Coffee*8) New Member

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    Think it is a preference thing.

    I prefer smooth to bumpy

    My daily use pan is a small griddle that fits over the center burner on my stove.
    12ACC329-CD90-4DD6-B9F8-BE0C6BBC49A6.jpg 3611BABC-579E-4936-98DF-E0D34D0C9CDC.jpg
     
    Coffee*8), Oct 12, 2020
    #101
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  12. Oct 12, 2020 at 5:20 PM
    #102
    Hbjeff

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    Hbjeff New Member

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    Lodge just emailed me a 20% sale advertisement. Pretty sure big brother has been watching me read this thread
     
    Hbjeff, Oct 12, 2020
    #102
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  13. Oct 12, 2020 at 5:24 PM
    #103
    Black Wolf

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    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    I prefer using this style 12" Lodge for searing steaks when it's too cold outside to use my Sportsman. Has ridges on the bottom and drip nubs on the lid. The ridges give you that outdoor grille look. Great for searing steaks, carne asada, and blackened fish fillets.20201012_181419.jpg 20201012_181427.jpg
     
    Black Wolf, Oct 12, 2020
    #103
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  14. Oct 12, 2020 at 5:36 PM
    #104
    Black Wolf

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    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    Quite frankly.....nothing better than a cast iron seared steak unless you prefer a cooked pellet grilled steak. The only seasoning you need with cast iron steak is a bit of salt and pepper. Less is more.
     
    Last edited: Oct 12, 2020
    Black Wolf, Oct 12, 2020
    #104
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  15. Oct 12, 2020 at 5:52 PM
    #105
    Hondoman

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    Hondoman New Member

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    Preach!

    I'll never forget an older coworker of mine at dinner one night when the waitress asked if he would need any steak sauce for his steak. His reply "I sure hope not".

    Less is definitely more in my book.
     
    Hondoman, Oct 12, 2020
    #105
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  16. Oct 12, 2020 at 5:59 PM
    #106
    ColoradoTJ

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    ColoradoTJ [OP] Certified tow LEO Staff Member

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    ColoradoTJ, Oct 12, 2020
    #106
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  17. Oct 12, 2020 at 6:13 PM
    #107
    Black Wolf

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    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    ....and for cripes sake........don't ever come to my house after I just seared you a nice ribeye and ask for ketchup. Steak sacrilege. I'd show you the door. Ha!
     
    Black Wolf, Oct 12, 2020
    #107
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  18. Oct 12, 2020 at 6:17 PM
    #108
    Black Wolf

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    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    Excellent!:drool:
     
    Black Wolf, Oct 12, 2020
    #108
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  19. Oct 12, 2020 at 6:30 PM
    #109
    Black Wolf

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    Do it! Lodge does comes pre-seasoned now. Still should be baked in though first and re-seasoned again.:thumbsup:
     
    Black Wolf, Oct 12, 2020
    #109
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  20. Oct 12, 2020 at 6:52 PM
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    Hbjeff

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    Hbjeff, Oct 12, 2020
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  21. Oct 12, 2020 at 7:27 PM
    #111
    Black Wolf

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    Black Wolf Bigfoot Hunter, Sasquatch too, but not Yeti

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    Black Wolf, Oct 12, 2020
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  22. Oct 12, 2020 at 7:41 PM
    #112
    Wallygator

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    Wallygator Well Zippedy Da Do!

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    Very new to cast iron. Have not seen it mentioned but is olive oil ok for seasoning?
     
    Wallygator, Oct 12, 2020
    #112
  23. Oct 12, 2020 at 7:45 PM
    #113
    Hbjeff

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    Hbjeff New Member

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    olive oil is healthy and tasty, but has a low smoke point
     
    Hbjeff, Oct 12, 2020
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  24. Oct 12, 2020 at 7:50 PM
    #114
    Wallygator

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    Which I think is fine since all my cast iron is used while camping. So probably wise to use flax seed oil or something with a higher smoke point for in the house then. Thanks.
     
    Wallygator, Oct 12, 2020
    #114
  25. Oct 12, 2020 at 8:02 PM
    #115
    Hbjeff

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    Hbjeff New Member

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    I cook with olive oil in the house in my pan. Just have to be mindful of temp.

    i wont use corn/soy oils in foods
     
    Hbjeff, Oct 12, 2020
    #115
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  26. Oct 12, 2020 at 8:14 PM
    #116
    Coffee*8)

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    Coffee*8) New Member

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    Olive oil is fine for cooking, and repeated cooking keeps it seasoned. New pans come pre-seasoned (black coating of oil baked in).

    If you sanded down your cookware and need to season it, vegetable oil works better. Needs to be a very thin coat and cook in oven or bbq for an hour at 400 degrees.
     
    Coffee*8), Oct 12, 2020
    #116
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  27. Oct 12, 2020 at 8:17 PM
    #117
    TelemarkTumalo

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    TelemarkTumalo New Member

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    Right on. A tablespoon of oil after washing is plenty in my 10" skillet. Two tablespoons in the Dutch oven. Then, into the oven for 5 mins at 400°. No need to burn or smoke.
     
    TelemarkTumalo, Oct 12, 2020
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  28. Oct 12, 2020 at 11:43 PM
    #118
    RLHULK

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    RLHULK Too many gamma rays in all that BBQ smoke.

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    Lard, good old fashion lard. Cook a pound of bacon, eat a bacon sandwich, feed any left over bacon to the dog if you have one. Pan is seasoned, enjoy life.
     
    RLHULK, Oct 12, 2020
    #118
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  29. Oct 13, 2020 at 8:06 AM
    #119
    Sephon

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    Sephon Don't be an American't

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    Sephon, Oct 13, 2020
    #119
  30. Oct 13, 2020 at 8:19 AM
    #120
    Outbound

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    I have that ridged grill pan. Even with the Lodge scraper designed for it, it's a bitch to clean and season. What's the secret?
     
    Outbound, Oct 13, 2020
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