The Cast Iron Club

Willie

In Bloom
I cook in cast iron most days..........sold many, many pieces for good coin. Still have about 20 pieces......full run of skillets, a #8 dutch oven, square egg pan, all manner of cornsticks, muffins and the like.

I have a 18 gallon tub, that I use as a stripping tank.......using draino lye. Then a couple of very fast washes and into the oven. They get treated with crisco, up to 450. Let that cool, and re-oil and heat it, 3 more times. That's a start
 

Gentlemancorpse

Cannabis Chaotician
I'll have to snap some pictures of my collection.... I've got two 8", a 10“ and a 12" skillet as well as an enameled Le Creusett 7 qt Dutch oven. Most of them I've picked up myself new over the years... but one 8" came from my father in law and is about 40 years old... and it's straight up the best of the bunch. The Le Creusett was also a hand me down.

But I ain't gonna lie, as much as I love my cast iron (and it will always be the best for deep frying or searing a steak)... my carbon steel is my daily go too skillet. I have a 14“ that was salvaged from a restaurant storage room.

I also have a hammered steel wok that my Grandmother got from a Joyce Chen cooking class in the early 1960s that I love.

Jealous of all @Willie bakeware... I really need to find a good cast iron muffin pan
 

Willie

In Bloom
I'll start us off with my trusty old 12" Lodge skillet cooking some scrambled eggs and breakfast sausage.
View attachment 34635
The others are brand new 12" and 10.5" Ozark trail.
I did a lot of reading, and am sure once I get the darn "preseasoning" sanded off, I'll have 2 more sturdy gals that will last a lifetime.
Don't sand your pots, you'll be sorry later. If you want that smooth pan my advice is to buy one, then strip and refinish. That pre seasoning needs to be stripped off with lye. Sometimes a good acidy food with tomatoes can do some damage to it also. It's very tough when new, lol. Your pots look clean, I would just keep using them. You'll be adding your own finish every time you cook.

This is the original non stick cookware. I like the little stainless scours to clean them with mostly just water, some dish soap sparingly, once in a while. If you get into a spot and get some rust..Vinegar is your friend. Use that stainless scrubbie with the vinegar and re-oil. Treat the pot right, your finish will last a long time.

Crisco's smoke point is 490 degrees.......so 450 works good for seasoning and that surpasses the heat typically used in cooking. Flat out works. Other oils also will work, just keep in mind their smoke points so you don't fill your house with that smoke while re-seasoning ;)
 

Willie

In Bloom
I'll have to snap some pictures of my collection.... I've got two 8", a 10“ and a 12" skillet as well as an enameled Le Creusett 7 qt Dutch oven. Most of them I've picked up myself new over the years... but one 8" came from my father in law and is about 40 years old... and it's straight up the best of the bunch. The Le Creusett was also a hand me down.

But I ain't gonna lie, as much as I love my cast iron (and it will always be the best for deep frying or searing a steak)... my carbon steel is my daily go too skillet. I have a 14“ that was salvaged from a restaurant storage room.

I also have a hammered steel wok that my Grandmother got from a Joyce Chen cooking class in the early 1960s that I love.

Jealous of all @Willie bakeware... I really need to find a good cast iron muffin pan
My favorite piece for an omelette is a Skookie Mini Skillet. It was a cast skillet for making cookies, came in a cookie making kit. Anyway, it's a helluvva pan and I use it all the time. They can be found cheap. About 7" diameter, it's perfect for a 2 egg omelette and the low lip makes flipping it easier than in a # 3 or #4. It ain't a griswold, but it might cook as well or better.

There are some newer John Wrights muffin molds that can be had for the right price on the bay. I have 2 flower ones and 1 dinosaur pan. The latter still needs more finishing, it's a bitch getting the cakes out of that one. :)
 
Don't sand your pots, you'll be sorry later. If you want that smooth pan my advice is to buy one, then strip and refinish. That pre seasoning needs to be stripped off with lye. Sometimes a good acidy food with tomatoes can do some damage to it also. It's very tough when new, lol. Your pots look clean, I would just keep using them. You'll be adding your own finish every time you cook.

This is the original non stick cookware. I like the little stainless scours to clean them with mostly just water, some dish soap sparingly, once in a while. If you get into a spot and get some rust..Vinegar is your friend. Use that stainless scrubbie with the vinegar and re-oil. Treat the pot right, your finish will last a long time.

Crisco's smoke point is 490 degrees.......so 450 works good for seasoning and that surpasses the heat typically used in cooking. Flat out works. Other oils also will work, just keep in mind their smoke points so you don't fill your house with that smoke while re-seasoning ;)
I did decide to skip the sanding and plan to season my way through it instead. I got about a dozen rounds in on the little one today and it's beginning to fill in.
I figure at this rate it might be smooth after a hundred more cycles or so... :LOL:
20201024_235935.jpg
I'm just glad I have the convection oven so the neighbors get to enjoy the restaurant kitchen smell I'll be blowing out for them all weekend :devilish:
 

jaguarlax

Tactical Gardener
Staff member
Moderator
Alright I’m in.

pulled a snake out of the apocalypse stash for this one... I guess I should of known pH would be the place with a bunch of cast iron collectors lmao....I normally do mashed potatoes myself, but these members mark yukon good mashed potatoes are fuckin fire... and they save me an hour of sweating... Sunday funday wooo


64EB0814-F51C-499D-9115-070996624F80.jpeg
 

Gentlemancorpse

Cannabis Chaotician
Sub real truffle oil for y’all rich folk...

seared for 3 min, finished in the oven at 415 worked out nicely... thanks for the inspiration @.Smoke, it’s been a while since I cooked myself a decent snake.


View attachment 34839View attachment 34840View attachment 34841View attachment 34842View attachment 34843
Steak and mushrooms, little pat of butter.... doesn't get much better than that!
Shit, steaks done and forgot to start potatoes. Lulz
I do this at least once a week....
 

Gentlemancorpse

Cannabis Chaotician
Here's a beauty that you'll not see everyday #3 Griswold Large Block Logo Slant Letter with a heat ring. I bought it for a dollar at the flea, so gunked up you could not read the bottom, Sold it north of $250. Was like new!
View attachment 34897View attachment 34898

I had no idea that cast iron had that kind of following... guess I'm not too surprised, seems like everything does these days...

Now I wanna know what brands I should be looking for at the thrift stores and why haha
 

Willie

In Bloom
I had no idea that cast iron had that kind of following... guess I'm not too surprised, seems like everything does these days...

Now I wanna know what brands I should be looking for at the thrift stores and why haha
It's out there, flea markets are good..........My best advice is to buy the pans that have tons of built up junk on them. Everybody wants Griswold. Almost to the exclusion of anything else. The pieces are almost indestructable. I have a Waterman 8 bay muffin pan that had tons of green paint on it, it was flat out nasty bizness. But it came out of the lye like new.......was made in 1860

There are no deals from a pro seller, typically. A "clean out" person at a flea or consigned to auction, is a good source. Also any flea markets that encourage homeowners to set up. What's in the basements at an estate sale, another spot. Granted covid has crimped all that, at least around here.

Maybe 10 years ago, I was at an estate sale, run by this incredibly snotty, know it all poofster from NYC. I wanted to buy these art books just for decoupage, not like they were the original masters or anything. So he's got this huge price on it and I calmly show him what they are selling for on ebay, tell him I'll pay market and he throws a hissy fit in front of everybody there instantly indentifying himself as a fucking asshole. Says I'm trying to steal from him... Ok fine I says.........what do you want for the drop cloths and these greasy pans. He says $10 for the pans and 1 dollar each for the drop cloths.
The pans were 4 griswold square egg pans and the grease was the original congoleum they were covered in.........they were factory fresh, lol. And I did spend another $10 on drop cloths 5 were 12x12, 5 were 12 x 16. Four were new and the rest looked new with some wrinkles, maybe even a paint spot. Super heavyweights.....laughed my ass off at that "pro" all the way home. Sold 3 of the pans, still have the drop.......s and that last pan.......well, I truly love that pan.......I'll be going first ;)
 
Top Bottom