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Cast iron cookware
#41
after some pondering and regressed childhood case iron memories i came up with a cast iron pro/con list

pro's-good for camp fire cooking because all metal

con's-everything else

i'll stay with ceramic/granite whatever is on sale and use a dime of butter to cook eggs in and not spend more time caring for the cookware than using it
"not of the body"
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#42
i finally pinpointed my dislike of cast iron cookware,the smell

grew up with it and the smell is what i dont like,makes me think i should get my iron level checked,might have to much in the my system
"not of the body"
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#43
(03-31-2019, 09:25 PM)Blacktank Wrote: i'll stay with ceramic/granite whatever is on sale and use a dime of butter to cook eggs in and not spend more time caring for the cookware than using it

It was a learning curve but I am not pretty good with the stuff.   I can actually fry an egg on mine with out even adding any butter, it's completely non stick.  And I am on month 14 with out needing to re-season it/them.  They are the most care free pans I have.  

That being said it was a lot of trial an error the first year I started using them and did spend a good deal of time sanding them smoother, playing around with different ways to season them, using them and the weren't non stick at all so back to step one, etc etc.  Now i'll never look back.
I didn't do it!
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  • heron (01-09-2021)
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#44
Get some antique made in USA cast iron. I love mine
I'm not lost. I'm exploring.
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  • heron (01-09-2021)
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#45
The smell might be rancid oil on the outside not the metal ?
Maybe a good cleaning and re-seasoning the inside will cure that ..
Stay Tuned
rvpopeye



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  • heron (01-09-2021)
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#46
There are forums and other info how to take care of cast iron. I have an old griswold skillet that was my grandma's. it was covered in hardened grease. I cleaned it up and now I see why people prize those.
I'm not lost. I'm exploring.
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  • heron (01-09-2021)
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#47
I just can’t seem to get it right with cast iron. Always sticks. I have one in a drawer I look at.
monkeyfoot
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  • heron (01-09-2021)
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#48
Have to get it hot before dropping in the steak.
Stay Tuned
rvpopeye



Weirdo Overlord  YARC 
ROOIRIA  
15 "Stinkin'Badges"  a "Full Monty Badge" 2 "Just Ignore Me" clusters  10 "Pine Cone" clusters  , one "Stinkin' Badger" and 8 of the coveted "Flying Manure Spreader"awards
(What a "Stinkin' " honor !)
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  • heron (01-09-2021)
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#49
Use coconut oil
I'm not lost. I'm exploring.
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#50
How have I missed this thread? Yes I use cast iron, I have cooked on cast for about 40 years or so...decent collection here. I do use a couple of stainless and non-stick(!) saucepans now and then, depending on what I'm cooking..such as heating soups or cooking brussel sprouts, hard-boiling eggs, cooking zatarains, etc.

As far as the weight of cast iron, yep...it's heavy, so I highly recommend buying a skillet that has an additional lift handle opposite the main handle, this makes it super easy to lift using two hands.

I use a bit of vegetable oil or lard when cooking some things, other times nothing, the non-stick properties of good, seasoned cast iron are well known. I even use cast to do some deep-frying in oil. I use a coffee filter and a grease strainer, along with fry-powder to clean and recycle the oil, similar to what restaurants do...(no the irony of living in a previous bar-n-grill is not lost on me!)

I have a friend that buys and restores old cast iron, he rigged up an electrolysis tank and that completely strips the coating and rust off, then he coats and cooks them in a big oven. Even 100 year old pans look almost brand new!

Here is a shot of some of his latest batch of cast (he also works on old clocks)

   
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  • heron (01-09-2021)
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