Cast Iron Cookware

[Marshy]

hope u get to use them soon Marshy - could try them over charcoal, fire... or maybe even and electric element. u know, those that are independent and u plug them in. not sure how hot the pan would get, maybe not as hot as over gas... but surely hot enuff for some...

hash n eggs, or eggs n cheese!

They work decent on the older style electric stoves with the wire coil conductors. The glass tops suck because they use infrared elements of some type. The pan has to be in contact with the surface to conduct the heat...

My wife might frown on me lighting a charcoal fire on top of her stove.

 

[Backyard Lumberjack]

They work decent on the older style electric stoves with the wire coil conductors. The glass tops suck because they use infrared elements of some type. The pan has to be in contact with the surface to conduct the heat...My wife might frown on me lighting a charcoal fire on top of her stove.

oic; no doubt. I was thinking outside...

 

[Backyard Lumberjack]

I have pots, fry pans and DO's in my cast iron collection. some of my pots n pans...

this is a nice cast pan to fry in. kinda big. guess it could be used as any cast iron fry pan, but the guy I got it from liked to do fried chicken in it. took me a handful of years to talk him out of it. wouldn't let it go, but did when he sold his house... was pretty rusty when I got it. cleaned up fine. mostly I use it for cooking ranch fries or hand cut French fries outside. haven't done any fried chicken in it. but want to. and I have plenty of oil on hand, too. but a ready to eat Sam's rotisserie chicken is hard to beat at $4.98! no prep, just eat, no frying clean up.

 

[Backyard Lumberjack]

I also have this cast iron pan, too. corn bread pan. never used it. I do have some fixin's in freezer to make some. and a great reciepe, too. maybe one day soon...

 

[Backyard Lumberjack]

these two pans are either pots or fry pans. I mostly use as fry pans. keep them inside. the high sides help with splatter control. use a screen, but like the high sides. I keep them in kitchen on center island work table.

 

[Backyard Lumberjack]

not a cast iron fry pan, but part of my cast iron cookingware collection. steel. a fajita pan. I like to cook with it when I want to cook openly on stove. like for chicken livers, etc... slow n low kinda cooking. think I have done some eggs on it as well... it stays in kitchen, too. I like it. bit unique. imo. also, have cooked on it outside with it sitting on fire's coals. or grill grate in my outoddr fireplace, mr Brutus.

 

[Backyard Lumberjack]

I have both old timey vintage, well-used cast iron fry pans and this more recent 14" Lodge. it is my biggest cast fry pan. 14" don't sound big, but it is one really big pan! heavy, too! I keep in in the oven for storage. haven't yet, but would like to cook outside with it over hot oak coals... or inside like this when the fire has gotten down to just coals. but this takes all day to get to this point. and I doubt I could stave off being hungry that long... lol. I like the old ones a lot. I have more and also several up at the farm. I have a bunch of D.O's and lids, too. I have cooked in one of the D.O.s. but not as a rule. but I like them.

 

[Backyard Lumberjack]

looks good svk! ~ I believe you!! I plan on one of my big portabellas today as I grill up this USDA Prime NY strip... was going to use a slider pan, but now will use one of my cast iron fry pans. you inspired me! lol
View attachment 788119

glad I ck'd this thread before I got started on chow time this afternoon. here I am svk, getting started. using small high sides cast pot for a fry pan. olive oil. hot. then garlics in, whole and sizzling...

 

[Backyard Lumberjack]

things cook fast in a hot cast iron fry pan. in almost not time flat, soon the garlics were toasted nicely...

 

[Backyard Lumberjack]

set aside, I put in the Portobello mushroom cap. into the oil used for the garlics. no butter under, but some on top. sliced garlics. and some seasonings. put it on med-low, covered ajar and went about other kitchen chores for dinner...

 

[Backyard Lumberjack]

and just left it alone to do its thing...

it turned out perfect. perfect mushroom and garlics... inspired by this thread and your post. but what would it taste like?

 

[Backyard Lumberjack]

omg! delicious only begins to describe it. I do like mushrooms, but haven't done too many lately. pretty sure the full Portobello cap is going to be my main stay here on out... fit in perfect with the meal. some on top of steak and some on side as a side. an over-the-top great meal!

thanks for the tip, svk!

 

[Marshy]

oic; no doubt. I was thinking outside...

Lmao, I was joking.

 

[CentaurG2]

You could set up an Iwatani burner somewhere in your kitchen or just use it when you want to run cast. They run off a butane bottle. They are great for camping, power-outages and entertaining. Good build quality, made in Japan. I don’t know what the mileage on a butane bottle would be but it is an option.



https://www.amazon.com/Iwatani-Corp...atani+burner&qid=1579032196&sr=8-1&th=1&psc=1

 

[svk]

I also have this cast iron pan, too. corn bread pan. never used it. I do have some fixin's in freezer to make some. and a great reciepe, too. maybe one day soon...

View attachment 788270

Those are awesome. I use mine weekly in the winter.

 

[svk]

My wife was heading out of town to watch my son play basketball tonight (about 2 hour drive each way) so I said let’s eat a big meal at lunch. Picked up these NY strips for 4 bucks and change each. They definitely hit the spot with some steamed broccoli.

 

[CentaurG2]

Those are awesome. I use mine weekly in the winter.

I use a standard #8 for corn bread but the low carb thing kind of limits how often I make corn bread. I do like it with chili and fish chowder.



Good vid on cast cooking scrambled eggs for anyone needing inspiration for breakfast.

 

[svk]

A couple things I whipped up tonight

 

[Backyard Lumberjack]

A couple things I whipped up tonight View attachment 788644 View attachment 788645

creative. looks like suns. could be ideal for a sun on CSB Sunday Morning...

 

[Backyard Lumberjack]

My wife was heading out of town to watch my son play basketball tonight (about 2 hour drive each way) so I said let’s eat a big meal at lunch. Picked up these NY strips for 4 bucks and change each. They definitely hit the spot with some steamed broccoli.

View attachment 788494 View attachment 788495

I have tried a variety spices to season a steak over the years. from none to S&P only. no shortage of chef's good advice out there, and utube, and tv cooking shows. many like to use some course salt on the meat, and pepper then grill it. for a while I used to use a course kosher salt/grinder and then McCormick's Montreal Steak Seasoning. but, usually made me thirsty... lol... a bit after the meal. so cut out the salt, and use the Montreal. it has plenty! using no oil, I sprinkle it on one side only. use back of a spoon to 'spread it around and in' and let it go to room temp 20/30 mins while grill heats up if going to gas grill. often do. that long frying oil pan on my grill is on my Broilmaster. have had it for almost 40 years. still one heck of a great grill! I really like the flavoring the Montreal gives the meat. worth a try, imo...

and my preferred method on my Broilmaster... on wood, etc is dif. but on my Broilmaster, hot clean oiled grate, on goes the meat and then I cover it with a pce of tin foil. and let it both grill and roast. speeds up cooking time. typical steak 4-6 mins. then turn it, and recover. depending on other meats, if... and how the first 4-6 mins went... couple mins on other side covered, then depending... turn off grill. go about things for dinner. few mins. and let it semi rest in the heat to finish. always med-rare for typical 1- 1/2" cut. if in cast iron pan inside no tin foil cover, splatter screen only and a square of paper towel to help absorb splatter's.

the results are ideal, imo...