Gratuitous Cast Iron

[Alamo]

I mentioned in another thread that I was on the the summer staff at Maumee Boy Scout Reservation in about 1974-1978.

In those days there was no chow hall. The boys did “patrol method cooking.” Every afternoon each patrol sent a couple boys to pickup food at the commissary for the next 24hrs, along with instructions on how to cook it. At beginning of the week each patrol was issued a set of Boy Scout cooking gear, including a cast iron skillet, a dutch oven, and a sheepherder stove. If you cleaned the top of the stove you could cook directly on it, since the sheepherder was basically a big iron box heated by burning wood inside of it. Staff members were divided up and assigned to each patrol so we could get fed. It didn't take long to realize that it was wise to show up early and help the boys with the cooking. One of my buddies got to breakfast one morning and discovered his patrol had mixed the pancake mix with pickle juice!

Anyway, I got a lot of time in cooking and cleaning cast iron and didn’t realize it was a “thing.” I thought cast iron was something you used only when camping.

One of the highlights of the week was a peach cobbler made in the dutch oven, and home (or patrol) made ice cream. The commissary issued a crank ice cream maker and extra ice for that. I always made sure I was there early to supervise that night.

 

[DoggyDaddy]

I flip my over-easy eggs and omelets without utensils, so I don't know that they make a cast iron skillet that will allow that.

 

[Lpherr]

I flip my over-easy eggs and omelets without utensils, so I don't know that they make a cast iron skillet that will allow that.

I can barely lift the pan, so no eggs will be flipping without the help of a utensil around here.

 

[1DOWN4UP]

A guy who was downsizing his storage unit gave me a Griswold chicken fryer set (I think that’s what they call it). One very deep skillet for deep frying, and a regular depth skillet. They have a sort of hinge connector that lets the shallower skillet sit upside down on top of the deep one kinda like a lid.

Anyway, I looked up the history of Griswold and was impressed, so I stripped both of them and re-season them. The Griswold and Wagner website was very helpful with this. Unfortunately, the shallow skillet has a slight concave to the bottom, so it doesn’t sit quite flat on a stove. Still quite usable, just annoying. The big one is perfect. We’re happy with them.

That is a very rare piece.

 

[1DOWN4UP]

The wife killed my # 12 a while back.

 

[Lmo1131]

I flip my over-easy eggs and omelets without utensils, so I don't know that they make a cast iron skillet that will allow that.

Actually, they do. Well, the Japanese do... I bought this 10" Iwachu omelet skillet a couple of years ago; lighter in weight than 'Merican cast iron, the handle is ventilated, and the sides are sloped more. Not cheap though... $120. But, it is nice to look at.

 

[DoggyDaddy]

Actually, they do. Well, the Japanese do... I bought this 10" Iwachu omelet skillet a couple of years ago; lighter in weight than 'Merican cast iron, the handle is ventilated, and the sides are sloped more. Not cheap though... $120. But, it is nice to look at.

View attachment 277148

View attachment 277149

Found this one on that site for 6500 - 8000 yen ($47.11 - 57.98). That's not too bad.

 

[Shadow01]

We broke down and purchased a 12" Lodge.
It came pre-seasoned from the factory, but the Mrs. did an additional seasoning to it.
I can't say I'm fully impressed with it.
It had a little sticking of the sausage, but the pan cleaned up well with hot water and a plastic scratch pad.
Heated it on the stove right after washing and oiled it while it was still hot. Looks like new.
The reason I'm not impressed, is I was expecting much better flavor, like something grandma would serve from cast iron.
It was slightly better tasting, but not notably better than the Calphalon I normally use, that doesn't require
tedious care.
I'll keep with it for a while, to see if the flavor improves, but it could possibly end up in the bottom of the cabinet.
I think when it's time to re-season, I'll sand the texture off the inside bottom beforehand. I hate sanding cast iron; I
will taste metal for several days. Even with using a respirator.

It improves with use. Each meal cooked adds to the seasoning. I’ve cooked so much bacon in mine that it fills the kitchen with bacon smell when I first heat up the pan.

 

[Shadow01]

I can barely lift the pan, so no eggs will be flipping without the help of a utensil around here.

Vintage cast is quite a bit lighter. Check out some of the local festivals. Usually a lot available during covered bridge in and around park county. Take a 10 to 12 inch wooden ruler to check the bottom inside for flatness. They won’t be perfect, but you don’t want one with a big bow up in the center.

 

[armalitesheepdog]

Well I decided to take the leap and try some cast iron. Probably low grade but we will see

Update. Thee cast iron is working out great. I was optimistic about the pre-seasoned part but the pan at least really did seem non stick from the beginning.
Makes a great pan fried hamburger

 

[indyblue]

I flip my over-easy eggs and omelets without utensils, so I don't know that they make a cast iron skillet that will allow that.

I had a 4 inch pan that was perfect for two eggs, and I could easily flip them in it. I used it so much I bet the seasoning on it was 1/32 inch thick.

But, alas, I overheated it one day and cracked it. It’s just a hairline, but enough to ruin the pan.

 

[MRockwell]

View attachment 277047
The wife killed my # 12 a while back.

Dang! How hard did she hit you with it?!?

 

[gpasp101]

Grandma used to make amazing cornbread with hers, why did I open this thread now I want soup beans

 

[TheGrumpyGuy]

Never had any cast iron in the house while growing up that I can recall, other than a few trivets that were used quite a bit.

Thanks to reading this thread, though, I was able to pick up a #10 dutch oven at our annual church rummage sale (I did some 'pre-sale' shopping on my way home from work last night since the sale didn't officially start until 7am today). It was priced at $10. Found out one of my friends who was working the sale today snagged the matching 8" & 10" skillets that someone had also donated, and he was hoping to get this item too, but I messed up his plan by sneaking in and shopping early.

If my research is correct, this piece is from the 30's, but I'll let the experts here determine what era it is

 

[DoggyDaddy]

Never had any cast iron in the house while growing up that I can recall, other than a few trivets that were used quite a bit.

Thanks to reading this thread, though, I was able to pick up a #10 dutch oven at our annual church rummage sale (I did some 'pre-sale' shopping on my way home from work last night since the sale didn't officially start until 7am today). It was priced at $10. Found out one of my friends who was working the sale today snagged the matching 8" & 10" skillets that someone had also donated, and he was hoping to get this item too, but I messed up his plan by sneaking in and shopping early.

If my research is correct, this piece is from the 30's, but I'll let the experts here determine what era it is

View attachment 280524
View attachment 280525

 

[Lpherr]

Made sausage gravy again this morning, and only had very little sticking after the milk began to thicken.
I guess I'll continue to use the Lodge for gravy, and I'll have to try some bacon soon.

 

[armalitesheepdog]

I cooked some fried potatoes on the side burner on my outside grill. I emptied the pan into a bowl and brought them in. I forgot to turn the burner off and it seasoned that pan for about 3 hours untill my pissed off wife found the burner was left on.
Best thing that ever happened to that pan.
I cooked burgers and bacon in it the next day and Wow...the difference was amazing. Like Teflon

 

[BigRed]

Had a little "celebration breakfast" this morning.....

Steak and eggs on an iron skillet.

Yum!!!

 

[BigRed]

We broke down and purchased a 12" Lodge.
It came pre-seasoned from the factory, but the Mrs. did an additional seasoning to it.
I can't say I'm fully impressed with it.
It had a little sticking of the sausage, but the pan cleaned up well with hot water and a plastic scratch pad.
Heated it on the stove right after washing and oiled it while it was still hot. Looks like new.
The reason I'm not impressed, is I was expecting much better flavor, like something grandma would serve from cast iron.
It was slightly better tasting, but not notably better than the Calphalon I normally use, that doesn't require
tedious care.
I'll keep with it for a while, to see if the flavor improves, but it could possibly end up in the bottom of the cabinet.
I think when it's time to re-season, I'll sand the texture off the inside bottom beforehand. I hate sanding cast iron; I
will taste metal for several days. Even with using a respirator.

If you want it to "taste like Grandma's", you need to get it as used as Grandma's.

 

[BigRed]

Fried 2lbs of bacon in a cast iron skillet on a Weber kettle grill.

Tomorow's planned breakfast is fried potatoes with onions and peppers followed by eggs over easy on cast iron.

Nothing sticks to this cast iron!