Cast Iron Cookware

[Backyard Lumberjack]

Tough to follow that offering....
I've attempted homemade pizza forever and admittedly spoiled by available local offerings over the last 60+ years in various locations but this cast iron pan instead of a stone really helps if you like a more bread like crust. Much like a Pizza Hut pan pizza I use some oil in the process. A variation some might like.

hi m -

>Tough to follow that offering....

special breeding and handling produce the line of Wagu cows. and they are noted for incredible marbling, too. one of these got grilled, other into 4 pcs.


I like that 'pizza' pan of yours. big. takes up most of stove top. I have one similar, its 14" but has handle, too. is that one of your larger than 14"? at 14" quite heavy...

 

[medalist]

16 1/2"
Two handles are necessary.
Got it for the wife a few years back.
Put in on the Weber also.
Beats pizza stones all to hell.

https://www.goldenscastiron.com/kamado-grills/
My brother retails these. Amazon can't ship them!

 

[turnkey4099]

Matt, here is how I do it.

I clean the inside of the pan thoroughly. You can use a scouring pad if necessary. Make sure it is dry then I wipe it down with a good coating of cooking oil.

Then I heat it on low heat until the oil starts to smoke. Immediately shut off the heat and let it cool. After it is cool then wipe it down with oil again (there will often still be some in the pan). After a few cycles of this the oil will eventually form a waxy coating and you then have successfully "seasoned" the cooking surface. Once it is seasoned I just turn it over in the cupboard and it is ready to cook with. Then just wipe it out after each use and reseason if necessary.

Thanks. I just bought my first on a few months ago. Forgot to turn the burner off after cooking breakfast. Still worked good but a bit of sticking in the middle. I took a stab at re-season by oiling then heating up mildly and living it warm. Helped but still a bit sticky. I'll re-do using your instructions.

 

[ElevatorGuy]

Recently cleaned out my uncles house and got my grandmothers cast iron. She’s been gone 30 years, no idea how old this stuff is.

 

[beerbelly]

View attachment 872262Recently cleaned out my uncles house and got my grandmothers cast iron. She’s been gone 30 years, no idea how old this stuff is.

Look at the markings on the bottom. It will give you a pretty good idea. The older castings tend to be nicer iron.

If they are Griswold, look here: http://www.castironcollector.com/griswoldtm.php

If they are Wagner, look here: http://www.castironcollector.com/griswoldtm.php

 

[Drptrch]

A little Cast iron chicken fryer Shepherds Pie on a Cast Iron Box 27 ))

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[ElevatorGuy]

Very cool!

 

[BillRider]

Great! I like nonstick pans like Gotham Steel https://blades.guru/gotham-steel-square-pans-review

 

[ElevatorGuy]

Chili in the cast Dutch oven.

 

[anlrolfe]

Anyone use a Lodge (WOK), stir-fry skillet ?

 

[svk]

Anyone use a Lodge (WOK), stir-fry skillet ?

No but I’ll be buying one shortly. Currently debating between the 12 and 14 inch before I order.

 

[anlrolfe]

No but I’ll be buying one shortly. Currently debating between the 12 and 14 inch before I order.

I'd say, "Go Big".
My regular *go to* is a Lodge 12".
For frying I've got a deep 10"
Cornbread #5
Big guns, I break out a 17" for use in the oven or outside on the grill

 

[svk]

I'd say, "Go Big".
My regular *go to* is a Lodge 12".
For frying I've got a deep 10"
Cornbread #5
Big guns, I break out a 17" for use in the oven or outside on the grill

17” is huge! My largest skillet is a #12 which is 13 3/8” diameter.

 

[svk]

Biscuits, sausage gravy, and eggs for Christmas breakfast

 

[djg james]

I have the Lodge chicken fryer with a lid that doubles as a skillet. I don't get to use it as much as I use to. The other day I pulled it out and did a quick meal. Nothing elaborate as some of your meals. Just brown some diced chicken with garlic and mushrooms, egg noodles and a can of black beans and white beans. After clean up with hot water, the skillet looks like this. Not the beast seasoning, but I heat it up on the stove and spray with olive oil before putting away.
So I probably need to strip and re-season. Since I have others that need it too, I think I'll make a bath. How much lye do you put with how much water?

 

[svk]

You could wipe that with oil and bake at 450 for an hour to get the seasoning looking good again if you wanted. Be sure to have your oven fan on and put the pieces upside down.

Lye bath is a gallon of water to a pound of lye. Store in a warm location for best results when soaking.

 

[Drptrch]

Yeah, if it’s smooth inside, wipe with oil and bake upside down in oven over a drip pan and keep using it. The more the better


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[djg james]

Thanks. There is a buildup of crud on the side and bottom. should be able to remove it with a wire brush instead of using the bath.

 

[benjo75]

A friend was throwing this away. I got it and restored it. 22". Second pic is about the 3rd seasoning. I've used it quite a bit in the last 6 months. It's starting to get pretty good.

 

[EchoRomeoCharlie]

A friend was throwing this away. I got it and restored it. 22". Second pic is about the 3rd seasoning. I've used it quite a bit in the last 6 months. It's starting to get pretty good.

It's sickening to think of how much good quality cast iron ended up in a landfill because someone just didn't know how to take care of it.