Cast Iron Skillets

[M Barnett]

Motorhead: Go look at the number on that large skillet. There is a No13 with lid right now at E-Bay and the last I looked it was over $2,000.

Michael

 

[TPCDrafting]

Is it true that eating foods cooked in a cast iron pan is a source for getting part of your daily iron? I've got one, I like it.

 

[M Barnett]

tpcdrafting-----Yes

 

[Motorhead]

M Barnett, I made a mistake on my large skillet. It is a Wagner Ware 11" with an "0" on it. The griswold egg skillet is a "#129" and it is a 4"X4" square. I love it. I see at flee markets that people get 20 to 30 dollars for some pans.

 

[Okie-Go]

That is all we use in my house. Wifey can fry eggs in it without sticking. Uses another for cornbread. I clean it real well and place back in oven after the bread is done and it keeps all rust away by drying througholy. We sometimes use a bit of Pam or bacon grease to keep the rust away between uses.

 

[RHARVEY]

Hey Okie-Go,



You supply the corn bread and we will supply the fried potatoes and the pinto beans... When is supper. .



Rick

 

[Okie-Go]

Rick, just anytime you want to drive out. We have cornbread quite often. After eating we could talk trucks or hunting.

 

[WadePatton]

Antique shops

Lodge brand is made here in TN. They're reasonable. The Griswalds at the antique stores are outrageously priced. I have plenty of various makes. One of the local antique stores has tons (literally) of cast iron--most of it is affordable, especially considering that you can't wear it out.



If you ever screw up the finish, scotch brite, sandpaper, grind, steel wool--use anything to smooth it back out and reseason it.



Unlike those silly plated finishes, cast iron wears like--you guessed it-- iron.



I have one of those 20+ inchers, don't know what # it is. My grandfather fried fish in it. I haven't used it yet.



Don't let high-acid (tomato sauces) or salty foods sit in the skillet, they're hard on the finish.



Only clean with hot water. NO DISHWASHERS! I see folks do that all the time, how foolhardy. And any cooking oil will season the skillet. Lard isn't a necessity.

 

[RHARVEY]

Hey Okie-Go,,,,



We can talk both . Do you make the yellow or white cornbread?? My grandma use to make the white. . with real thick crust and then load it down with home made butter. . But I also enjoy a big bowl of cornbread and butter milk. .



Rick

 

[The patriot]

You guys are makin me hungry.

Eric

 

[Okie-Go]

Whie is the only color we have. It seems the yellow tastes too sweet. May be cause some people put sugar in it that I have tasted. I also like it with milk. Green onions or radishes and a sliced tomatoe with a touch of salt and you have some mighty fine eating.

 

[RHARVEY]

I am getting hungry... we need to take a road trip to Texas. .

My wife is from AZ. and I dont think she knows how to make the regular cornbread. . Could you pm me your recipe for the white. It has been too long since I watch grandma make the white cornbread.

I really miss the way grandma use to cook. . Fresh blackeye peas,corn,beets,onions and all that other stuff that they use to raise in their 'truck patch'.



Rick

 

['956Wheel]

I worked with an "old world" gent named Nelson, he seasoned a cast iron pan for me with a big hunk of beef fat, free from the butcher. Just heated up the pan in our electric heat-treating oven, 400 or so, and rubbed the fat around then put it back with the heat off, (takes two days to cool this monster oven) and that was it! It only gets wiped to clean... . if you make a mess of it you can clean it with sand and water or rock salt.



This same guy was "elected" to cook for the company picnic. Nelson wanted to cook two pigs underground. The park objected to a backhoe being invited to the BBQ!:--) He cooked the pigs on a BIG roterserie (sp)... ..... fell off the bone. . YUM! And I'm not that big a pork fan.



Mike

 

[RHARVEY]

We definitely need to get together and break bread... ...



Rick