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The long awaited cast iron thread

Discussion in 'Food Forum' started by 31F20, Sep 8, 2009.

  1. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Ok, here is my humble collection of cast iron cookware. I use all of the pieces, some less than others. I wish I was lucky enough to have an heirloom skillet, but I do not. I bought them brand new myself, save the 12" Deep DO that was a gift from my GF. Some are rag-tag no names and a few are Lodge.
    I know there exist old, used by your grandmother, rare, collective, worth alot cast iron skillets, Dutch Ovens (DO), corn bread pans, griddles and other cooking aparatuses. It would be sweet if we had a few posted here by GT members.

    [​IMG][​IMG]
     
  2. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    Who is the maker of your skillets? Flip them over, it should be on the bottom.

    My oldest one is square and is a number "0". I also have several others and one for making tortillas. All mine were either inherited or bought used from antique stores.
     


  3. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Well, I think I bought the no-name 10" and 8" skillets from Ross Dress for Less or something FOR LIKE $12 each. The 12" skillet and 10" griddle are LODGE from Wal-mart.
    Your 'O' could be a Griswold or a Wagner from way back when. Check out the Pan Man at
    http://www.panman.com/ He might have a similar item with a price on it.

    You might be surprised at how much yours is worth.
    I would like to go antiquing for old cook ware. I think it would be interesting.
    Ill try to remember to get the brand name pic up here after I get home from work.
    Lets see your pans. :cool:
     
    Last edited: Sep 9, 2009
  4. alwaysshootin

    alwaysshootin

    3,749
    2
    Nov 14, 2005
    I have your collection, less one Dutch oven, but, also a chicken fryer, and, plus on extremely large skillet, and lid. All are LODGE, except for one of my Dutch Ovens, which is the Camp Chef Ultimate Dutch oven, which, it isn't! The reason it isn't, is if Lodge made it, it would be made right. The concept is spectacular, it's just the quality is lacking.

    I have made up my mind, that all family members, for wedding presents, besides cash, will get the Lodge 3 skillet set, as long as they are still made in the U.S.A.! :cool:
     
  5. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    I know at least one of mine is a Wagner. I'm not sure about the others.

    I don't own the dutch oven one but I do own the Pampered Chef stonewear dutch oven (made from the stone baking bowl and the deep dish baker).
     
  6. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    you were saying that earlier. Ill bet its nice. Im with you on pchef making great product. I guess i forgot my stove top dutch oven. It is enamel cover cast iron. Some no name brand but it works great.
     
  7. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    great idea for wedding gifts. Do you have any pics of your collection you would like to share? Might have to road trip to tennessee to the lodge factory!
     
  8. shavedape

    shavedape

    1,892
    1
    Jun 3, 2009
    Whoville
    Nice collection! Mine is similar except that my dutch ovens are enamel coated, everything else is regular cast iron.

    I use it for so many things but mostly for baking bread. It works WAYYYYY better than anything else including a pizza stone. I'll never use anything else for baking bread. I've actually got a couple Camp Chef cast iron loaf pans that I love! And I use one of those cast iron double griddles to bake baguets on. Also, a friend who manages a restaurant got me a couple of cast iron fajita pans that work great for football sized loaves of bread.

    Right now I'm eyeing up a couple of cast iron pie pans if you can believe it. I think it's a sickness, this cast iron thing.

    Oh, and the heirloom skillet is in the que but mom has to pass first so I'm not in a hurry to inherit it.
     
  9. SouthernGal

    SouthernGal What's Up Dox?

    6,801
    1
    Jun 18, 2004
    NW MS
    My GreatGrandma's Wagner Square #0:

    [​IMG]

    back:

    [​IMG]

    This is a round #5:

    [​IMG]

    This is the tortilla maker, but I use it to blacken fish on the grill. I'm still working on getting it really seasoned:

    [​IMG]

    I also own a #8 round but it is at someone else's house at the moment.
     
  10. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
  11. Glock Case

    Glock Case

    21
    0
    Jan 4, 2004
    USA
    I enjoy it very much, not much traffic here. i was glad to see the thread. Anybody have great cast iron recipes?
     
  12. mitchshrader

    mitchshrader Deceased

    8,672
    3
    Jun 14, 2005
    Tulsa
    I got rid of 90% of my cast and replaced it with triple bottom stainless. It was one of my smarter moves.

    I still have a few skillets, a pair of griddles, and the 20 quart dutch oven. Yes, 5 gallon. Got it and the lid/cover from Cabelas for about 100$ on sale. I think you could safely say it's worth more than it cost..

    And cast is primo for outdoor cooking, not dissin' it.

    But when you move from wood to propane, cast stops being optimum. I'm lazy, and there's no justification for the extra work.
     
  13. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Hashbrowns.

    Peel enough taters for you and yours
    Grade them course, I used a pair of needle nose pliers to stretch out the holes in my box grater
    place grated taters on a clean kitchen towel and wring all the water out of the taters
    heat cast iron on med low heat, add bacon drippings or olive oil
    place taters in skillet
    sprinkle with course kosher salt
    Do not touch for 5 min
    turn hashbrowns once
    do not touch for another five min
    remove and serve

    enjoy
     
  14. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Center cut pork loin chops
    Sliced Onion
    Flour
    Salt/pepper
    Dry Vermouth or white wine
    Chicken stock or bullion
    bacon drippings or olive oil
    eggs plus 1/2 shell of water each

    ziploc freezer bag slit down one side works well to pound in
    meat mallet or something to pound with
    shallow bowls for breading chops

    Pound chops thin about 1/4 inch
    heat cast iron pan on Medium heat, add fat
    salt and pepper chops
    place flour in shallow bowl and dip chop once
    place egg in another bowl and dip chop once
    dip chop back in flour
    it is best to prepare all your meat before adding it to the pan
    add meat to pan
    brown to a golden crisp turning a few times
    add enough liquid to cover about 1/2 inch in bottom of pan
    add onion
    Cover reduce heat to low and simmer for 30 min or until meat is very tender
    add liquid if necessary

    You can make a gravy out of the pan juices
    Serve with Spatzle or egg noodles or mashed potatoes and green beans.
     
  15. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Now that is cool. You can feed a small army, if you can move it. Did you pay for shipping?
     
  16. 31F20

    31F20

    439
    0
    Jul 14, 2009
    CO
    Preheat a dry cast iron skillet in the oven at 500 degrees for about 30 minutes. It can get a little smokey. Meanwhile, remove ribeye(s) from fridge and sprinkle generously with kosher salt, let the meat come up to room temp. Coat meat lightly with Canola oil. Remove skillet to stove top on High heat. Place meat on skillet for 30 seconds, turn once, another 30 seconds. Turn again and place skillet back in 500 degree oven for 2 minutes, turn meat, another two minutes. Remove meat to a plate and tent with foil. The times listed are for a RARE steak. Add time for a more well done steak.