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Old 06-20-2021, 02:45 PM   #1
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Cast Iron Cookware

Who likes to cook with Cast Iron Cookware?

Pros, Cons, Tips, Tricks, Recipes, etc... anyone?
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Old 06-20-2021, 03:42 PM   #2
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We carry two cast iron skillets with us when we travel and I have 6 CI skillets, 2 dutch ovens, a couple of griddles, and a couple of corn bread pans. I buy CI at garage sales and rehabilitate them to give away a presents to people that will appreciate them. I can pick up pans for under $5 most of the time but time cleaning them up and re-seasoning them.
A well seasoned frying pan can be washed with soap and water as long as it is wiped down with a paper towel and oil after being thoroughly dried.
Most of my cast iron pans are over 130 years old. Everything that I keep is over 100 years old. The new stuff is finished poorly and very rough to the touch. Mine are all mirror smooth on the cooking surface.
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Old 06-20-2021, 04:02 PM   #3
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Interesting.

Started to cook with CI for many reasons, mostly to eliminate some of excess pots and pans. I have a Dutch Oven, baked some cookies in it. Is a steep learning curve trying to bake with it over wood fire.

As far finishes, is interesting the older pots have a better finish. I would thought differently since modern production practices allows a better finished product.
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Old 06-20-2021, 04:25 PM   #4
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Wagner and Griswold is the best cast iron that I have found. The modern cast iron is no match to those old brands. Most of the times I find it, people know what they have and have it priced accordingly. I have some lodge brand that I cook on regularly and also have the blackstone cast iron griddle that is well seasoned. I keep the Blackstone in the rv outside kitchen.
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Old 06-20-2021, 05:40 PM   #5
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I have a Lodge pan that I use to bake my cornbread, does an outstanding job and is well seasoned. Noticing that, pushed me to learn on how cook with cast iron.

How fo you check the temp on them? They seems to have a thermal lag. Takes a while to ramp up and down. For example, how do you know the pan or griddle is at about 350F?
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Old 06-20-2021, 06:06 PM   #6
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We use cast iron both at home and camping. It's very versatile.
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Old 06-20-2021, 06:50 PM   #7
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We use CI when cooking outdoors. I use one of the "diamond" coated pans when indoors. Cools down faster so I can move it off the stove sooner.

To make my Lodge frying pan smooth I sanded the bottom of it with my RO sander. Started at 80 grit then finished at 120 grit. That made a huge difference. I need to do the same for my Dutch oven.

I started off using wood coals to cook in my DO. The wood species is very important for burn time. It became pretty difficult to cook when I started making things like bread and biscuits. I switched to using charcoal briquettes. Much more consistent and easier to obtain the desired temp.

I also love my steel griddle for my Camp Chef stove. Wonderful for breakfast. Especially if there is a decent sized group.

If we had a gas range at home I would switch to CI there too. I find it easier to cook with than Teflon pans.

For great CI tips and recipes check out Cowboy Kent Rollins. He is on multiple forms of digital media.
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Old 06-20-2021, 07:31 PM   #8
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I'm a cast iron fanatic. Along with usual skillets, I have 3 different size and shape dutch ovens for baking bread. When it comes to cleaning them, this thing called The Ringer is so wonderful! I never use soap, just some hot water and this thing. Love it. https://www.amazon.com/Ringer-Origin...xpY2s9dHJ1ZQ==
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Old 06-20-2021, 07:57 PM   #9
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Saw the reviews on the Ringer... just bought 2. One for home, one for the camper. If I do not need to use soap, better yet, one item that I do not need to bring.
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Old 06-20-2021, 07:59 PM   #10
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I'm also a cast iron lover! We have a variety of skillets and dutch ovens that we use for everything. Very rarely ever use one of our 2 stainless frying pans. I have 2 of the camp dutch ovens in different sizes with the legs for sitting above the coals, and 2 flat bottom for kitchen use. I mainly use the flat bottom for baking bread or making chili or stew. We've used the camp ovens for everything from baked beans, stew, chicken and rice, pork chops and rice, southwest chicken and beans, cobblers and pineapple upside down cake, all using charcoal.
At home we use the skillets on an electric stovetop. Works great. Well seasoned cast iron is the true non-stick cookware. I only use hot water and a nylon scrubbie to clean them up. No soap.
BTW, I've read that the reason the old cast iron is so much smoother and non-stick than the new stuff, is because the newer is mass production mold cast and comes out with a dimpled surface, where the antique iron was sand cast and had to be sanded smooth by hand.
Everything is better when cooked in cast iron!
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Old 06-20-2021, 08:11 PM   #11
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I think as the seasoning layer gets thicker and better with use, even the pans that are not mirror shiny smooth work fine. I have some old, and some newer. The newer iron improves with use, and that Ringer thing i think might even smooth it as you clean it a little at a time, without harming the seasoning.
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Old 06-20-2021, 08:21 PM   #12
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Quote:
Originally Posted by hobienick View Post
Cowboy Kent Rollins
Thanks, going to check that dude out... (pun intended).
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Old 06-20-2021, 09:14 PM   #13
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Quote:
Originally Posted by NJKris View Post
I think as the seasoning layer gets thicker and better with use, even the pans that are not mirror shiny smooth work fine. I have some old, and some newer. The newer iron improves with use, and that Ringer thing i think might even smooth it as you clean it a little at a time, without harming the seasoning.

I agree, the best way to improve the seasoning is to use it often. A new rough surface pan gets better and better as you use it.
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Old 06-20-2021, 09:16 PM   #14
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Originally Posted by KnP View Post
Thanks, going to check that dude out... (pun intended).

He'll show you how to make great coffee on the camp stove too!
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Old 06-20-2021, 09:18 PM   #15
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Seems that to be the case.
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Old 06-21-2021, 01:18 PM   #16
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Heavy to drag around and move, but well worth it, I still use my grandmothers Wagner Sidney O fryer, I have some newer Wagner, which after 30 years of using has gotten seasoned pretty well, I’ve tried the lodge cast iron, but keep going back to the smooth casting of the wagner
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Old 06-21-2021, 01:32 PM   #17
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For camping, I only bring along my Lodge griddle. Like you said dat, heavy, and weight is a consideration with my setup.
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