Cast iron frying pan

[The Teardrop Nanny]

I was fortunate enough to get my Grandparents cast iron pans, griddle, etc. All the years they used them they NEVER were washed in water (no wonder your wife wanted to bonk you over the head with it). Gma would once in a while wipe 'em out with a coarse salt, but she normally just cleaned them out with a tea towel (soft cloth) and would put them back on the cookstove to heat up any residue and them wipe them again. I know they got so well seasoned they were just perfect and amazingly enough stuff still doesn't stick in them. Ah, Life before cooking sprays became so popular. You can "scour" the flea market, rummage sales, and so forth to try and find one, but you'll probably have to put in some elbow grease to clean them up. I found a big Dutch Oven at a sale for $1.00, but it was a mess. Cleaned it up using some emery paper and light grade steel wool. It's a beauty now. I gave it to my parents cuz then they'll fix food in it and invite me over, but the thing will someday return to me.

BTW Ma3tt, that is an AWEsome display of cookware.

TDN

[billnut]

I just got a Lodge at REI (10in) and it's preseaned.
And it's all do the Dutch Oven food at the Redwood Sis and I
had a Great time at
And i'm still a newbie till Gage give's his ok
Bill

[The Teardrop Nanny]

Come on, Gage. Make that Grandpa's day. Update his rank for effort in the line of TD duty.

The last 'cast' that I bought >Gottschalk's; a Wagner 1891 Original cast iron double grill on sale from $25 to $19. It's good size - 17 x 9 so you can multi-task cook on it.
Happy Cooking.

Nanny

[billnut]

Sorry TDN Sis and I have been upgraded to
Great Grandparents her great grand son.
Me great granddaughter
And all of this to youngsters like us!
Bill

[Joanne]

Hi all,

If any of you are thinking about getting started in Dutch Ovens, I have a couple of pages on my web site dedicated to the basics. You can see it at http://www.asolidfoundation.com , look at the menu on the left side for Dutch Oven 101 link.

Once you get the swing of them, there's just nothing you can't cook. It always amazes folks when you have a fresh baked cake for dessert or hot biscuits for breakfast.


Joanne

[cracker39]

Speaking of cast iron, does anyone have one of these? It's a Wagner and belonged to my Mother. It is in need of some TLC, as it has just sat around since we got it. The exterior black finish is flaking and the inside needs scouring and seasoning. As you cas see, the lid is attached and just swivels out of the way to open.



This is a closeup of the lid, which is also cast iron.

[Ma3tt]

Very nice kettle. I have one it is a nice door stop, I keep my Koi food in it near the back pond. These were not for heating tea water they were put on the wood burning stove to keep the humidity up in the cabin. thats why the inside is in such bad shape years of build-up.

[cracker39]

These were not for heating tea water they were put on the wood burning stove to keep the humidity up in the cabin. thats why the inside is in such bad shape years of build-up.

I didn't know that. Thanks for the info. Ours is not too built up with scale on the inside, it looks more like a rust coating that needs oiling to loosen up.

[DestinDave]

Also, check out flea markets for a good find. Every time I've been to the local flea market there have been dozens of cast iron pieces for sale. I never know what a good brand name is so I haven't bought any. I have 3 old skillets from my grandmother but I'd like a dutch oven and a flat griddle also... For omelets...yum!

[cracker39]

We wanted a stovetop griddle and found a reversible grill/griddle at WalMart for about $20. It is a Procast Grill/Griddle. The griddle surface is very smooth and food doesn't stick at all. The other side has the raised "grill" bars with grease runoffs at opposite corners. It measures about 19 1/2" x 10 3/4". I've used it for grilling steaks, but prefer the gas or charcoal grill. It spans two stove burners and the griddle is perfect for pancakes, or eggs and bacon. I think my Dad still has Mom's old dutch oven with lid, but he doesn't cook much anymore, being 91.

[Laredo]

get a good steel brush for either a dremel or a cordless drill. takes off rust and scale really well. then oil well and bake two or three hours to re-season.

[bledsoe3]

I'm jumping into the cast iron fray. I bought two pans and a D.O. I need to season them still. One of the previous posts talked about a rough surface. I think I'll smooth mine out prior to seasoning them, unless one of the experts here tell me otherwise. Ma3tt?

[Ma3tt]

I have some very old griswold pans and ovens and they are as smooth as glass inside. I don't know how they got that way. I also have some newer Lodge and even the harbor freight cheepy ovens and I rarely have anything stick to any of them old or new. Just season them well, I have seasoned mine a couple of times and this just makes them sweeter and sweeter. The hardcore guys use valve seat grinding paste and spin the lids with an electric drill to seat the lids better. I would rather spend my time cooking and eating. If you can figure out how to grind them smooth let me know. Not that I would do it I just want to know the technique and how long it takes.

[cracker39]

Valve grinding paste worked into the metal of my cast iron DO or skillet? NO THANKS. I'd stick to proper seasoning also.

[asianflava]

How do you guys clean cast iron? Do you do the wipe out, rinse, and wipe out method?