BajaNomad - Caring for cast iron

Caring for cast iron

Santiago - 9-17-2009 at 04:15 PM

I like cooking with cast iron and I keep a couple in the cabin. I have always given them a light coating of oil, both sides, when I leave, thinking this will keep them from rusting in the salty air. Last trip my buddy, who's a good cook, thought this unnecessary as they were well seasoned already. What do you guys do who have cast iron cookware near the beach?

Cypress - 9-17-2009 at 04:43 PM

Clean without soap and it'll be fine.

BajaNuts - 9-17-2009 at 07:06 PM

well seasoned cast iron is a beautiful thing, and if a simple wipe down keeps them in great shape in the salt air, I'd keep doing it. Wouldn't want to risk looking the seasoning.

And as Cypress said, no soap!

hint for new cast iron pans--- instructions say to wipe them down with oil, or fill half full with oil and bake in a low oven for 6 hours (or something like that). If you have a connection with a restaurant that has a deep fryer, ask if you can drop the pan in their deep fryer for a couple hours when their slow...presto! seasoned cast iron!

:light:

[Edited on 9-18-2009 by BajaNuts]

Woooosh - 9-18-2009 at 10:34 AM

I clean mine with water only while it is still hot (chinese wok style with a straw brush) and dry it inside and out. Then I put a thin film of cooking oil on it with a paper towel. The whole pan- not just the inside. Mine is over 60 years old and I swear I can still smell my moms cooking when I use it.

DENNIS - 9-18-2009 at 10:58 AM

Quote:

Originally posted by BajaNuts

If you have a connection with a restaurant that has a deep fryer, ask if you can drop the pan in their deep fryer for a couple hours when their slow...presto! seasoned cast iron!

True. I did that years back but, it doesn't take two hours. Two minutes is more than long enough. All you're doing is coating the surface...filling in the pores so to speak.

Barry A. - 9-18-2009 at 11:00 AM

Quote:

Originally posted by Woooosh
I clean mine with water only while it is still hot (chinese wok style with a straw brush) and dry it inside and out. Then I put a thin film of cooking oil on it with a paper towel. The whole pan- not just the inside. Mine is over 60 years old and I swear I can still smell my moms cooking when I use it.

I totally agree!!! Being a Garage Sale nut, I have a pretty complete collection of WAGNER and GRISWOLD cast-iron skillets and roaster pans, and they absolutely cannot be beaten for excellent cooking. Had some for well over 50 years, and they are all in excellent condition. NEVER use soap on them, tho-----only hot water, and paper towel wipe up to dry them.

Barry

24baja - 9-18-2009 at 02:49 PM

We have several in BOLA and use sand to scour the rinse with clean water, heat on stove to dry, add touch of oil and salt to rub into the iron while warm. Works great. (mine are from my mom and grandma, so 50 + years old)

[Edited on 9-18-2009 by 24baja]

durrelllrobert - 9-20-2009 at 10:36 AM

Quote:

Originally posted by Barry A.

Quote:

Originally posted by Woooosh
I clean mine with water only while it is still hot (chinese wok style with a straw brush) and dry it inside and out.

Had some for well over 50 years, and they are all in excellent condition. NEVER use soap on them, tho-----only hot water, and paper towel wipe up to dry them.

Barry

YEAH! I treat them just like my women :lol:

DENNIS - 9-20-2009 at 10:44 AM

Quote:

Originally posted by durrelllrobert
YEAH! I treat them just like my women :lol:

I don't know why that's funny but, it is. :lol:

Woooosh - 9-20-2009 at 11:03 AM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by durrelllrobert
YEAH! I treat them just like my women :lol:

I don't know why that's funny but, it is. :lol:

I think it's funny becasue I can picture my mom clobbering him over the head with her cast iron frying pan for saying it!
:lol:

Cypress - 9-20-2009 at 03:26 PM

Women and cast iron? I've been lucky. :tumble:

24baja - 9-20-2009 at 03:28 PM

Step a little closer to my skillet boys, let's have a chat about how to treat a woman!

desertcpl - 9-23-2009 at 03:34 PM

here is a question.

last year i had a terrible water leak in the house,, I have a really nice set of cast iron cook wear,,

any way I didnt find the leak until I returned from a trip,

they are now very rusted all of them.. what do you suggest I do to restore them
thanks
ken/jane

Hi desertcpl

Gypsy Jan - 9-23-2009 at 03:43 PM

Nobody else is stepping up to the pan at the moment.

Scrub your cast iron pans with salt and super fine steel wool. Rinse, repeat, rinse, repeat until the rust is gone.

Dry thoroughly and season with oil according to whatever method you favour. Low heat on stove or in oven works for me

[Edited on 9-23-2009 by Gypsy Jan]

[Edited on 9-23-2009 by Gypsy Jan]

Cypress - 9-23-2009 at 03:48 PM

Rub 'em down with oil, place in an oven at high temp. or in a campfire till they're smoking hot. Let 'em cool down slowly, clean without soap, sandpaper will work, and repeat the heat treatment if needed. :yes:

Woooosh - 9-23-2009 at 05:03 PM

I had the same problem with a cast iron fritter pan. It rusted from the salt air- even in the back of the cabinet. I couldn't get all the rust off so I tossed it. I didn't trust that I got it all off and cast iron is cheap enough. My cast iron fry pan gets daily use and most everything else is stainless, non-stick or silicone. Salt air is really tough on cast iron.

Ohhh Noes, Woosh

Gypsy Jan - 9-23-2009 at 05:25 PM

I wish that I had known you at that time.

Throwing away cast iron pans because of a little rust?

My heart (the part that connects to my stomach) says that I could have given CPR to your pans.

BajaNuts - 9-23-2009 at 08:18 PM

desertcpl,

I have not dealt with cast iron in a salt environment, so I would defer to those who have.

It seems the basic premise for cast iron....once it has been compromised......is to get it down to the base metal and then re-season it.

steel wool, salt....whatever works..........

the common thread is OIL/BAKE it once it is clean to put that protective oil barrier on the metal.

ps- steel wool is different than S.O.S. pads (which have soap)...........

pps- I have a memory of visiting a cousin some 35 years ago, they lived kinda "out there" and I remember my mom fussing because she saw a cast iron pan being used as a weight to hold down a blue tarp over something. The gist of it was...(" ack..what are they doing using a cast iron pan as a tarp holder!?!?") Heck, for all I know, she heisted it on the way out just to save the pan!

It's amazing that something so basic as cast iron pans can have such a treasured place in the home and kitchen! And be such a prized commodity for those who know!

[Edited on 9-24-2009 by BajaNuts]

[Edited on 9-24-2009 by BajaNuts]

DENNIS - 9-23-2009 at 08:35 PM

Quote:

Originally posted by BajaNuts

the common thread is OIL/BAKE it once it is clean to put that protective oil barrier on the metal.

What a bunch of nonsense. It's like you guys are trying to protect Americana, history.
What you're jumping through your butts to do is replicate TEFLON.
Just buy what your needs require and quit trying to be efficient pioneers with your grandmothers skillets. It'll be a lot less weight in the ol' covered wagon.

BajaNuts - 9-23-2009 at 08:49 PM

this sounds like a good case for "MythBusters".

Can Teflon fry a chicken or bake a cobbler as good as granny's cast iron?

(QUICK!............someone call DiscoveryChannel!!!)

Barry A. - 9-23-2009 at 10:50 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by BajaNuts

the common thread is OIL/BAKE it once it is clean to put that protective oil barrier on the metal.

It is quite obvious from you comment that you have NEVER cooked with a good WAGNER or GRISWOLD cast-iron skillet!!!!!

TEFLON indeed!!!!!!

Go to an antique store and see what you have to pay for a GRISWOLD.

Barry

DENNIS - 9-23-2009 at 11:02 PM

Quote:

Originally posted by Barry A.
Go to an antique store and see what you have to pay for a GRISWOLD.

Barry

Oh, Barry....Poooleeeeze. Go to an antique store and see what you have to pay for a Ford Fairlane 500. Excellent in it's day but, the sun has set on those relics.
It's a new day with TEFLON and F-150s and the George Foreman Grill.
Forwarrrrrd....March.

desertcpl - 9-24-2009 at 06:36 AM

you guys are funny,, but thanks for the input,, i will try the steel wool and the oven and oil.

Teflon, LOL :lol:

that would be like buying salsa from New York city

DENNIS - 9-24-2009 at 07:38 AM

Quote:

Originally posted by desertcpl

salsa from New York city

YUMMYUMMYUMMY

durrelllrobert - 9-24-2009 at 08:54 AM

Quote:

Just buy what your needs require and quit trying to be efficient pioneers with your grandmothers skillets. It'll be a lot less weight in the ol' covered wagon.

Not to highjack this topic but when the wagon trains headed west and the chuck wagon hit a hole and lost a cast iron pot or more, the cook would proclaim "that was a one (or more) pot hole" and we still use that terminology today :lol:

DENNIS - 9-24-2009 at 10:49 AM

Quote:

Originally posted by durrelllrobert
Not to highjack this topic but when the wagon trains headed west and the chuck wagon hit a hole and lost a cast iron pot or more, the cook would proclaim "that was a one (or more) pot hole" and we still use that terminology today :lol:

Is that true or did you make that up? I know your mind works in mysterious ways.

BajaNuts - 9-24-2009 at 01:49 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by desertcpl

salsa from New York city

YUMMYUMMYUMMY

DENNIS!

No Sauce For You!

from- the Sauce N-zi

:lol:

bajalera - 10-22-2009 at 05:25 PM

I keep waiting for Alton Brown to chime in here with something thoughtful.

DENNIS - 10-22-2009 at 05:33 PM

Quote:

Originally posted by bajalera
I keep waiting for Alton Brown to chime in here with something thoughtful.

You're grave digging, Lera.

Oh..That's what you do...huh. Look into the past, record and write about it. :biggrin:

vandenberg - 10-22-2009 at 05:43 PM

Quote:

Originally posted by DENNIS

Quote:

Is that true or did you make that up? I know your mind works in mysterious ways.

Maybe that's where that 3rd L comes in. :biggrin:

Mexicorn - 11-2-2009 at 07:41 PM

When cooking fish should I use cast Iron or Teflon?
Where can I buy two cast iron skillets at a reasonable preice?

[Edited on 11-3-2009 by Mexicorn]

BajaNuts - 11-2-2009 at 07:51 PM

thrift stores, camping supply stores, garage sales are the best for good pricing.

If you're not a thrift store/garage sale shopper, ask a friend who is one to keep an eye out for you. And make sure they know what size you want. Something simple like...1 1/2 hand spans (about 12") or one hand length from wrist to finger-tips (about 6")

lots of places online, but watch the prices and shipping charges.

[Edited on 11-3-2009 by BajaNuts]

Hook - 11-2-2009 at 08:04 PM

Quote:

Originally posted by Mexicorn
When cooking fish should I use cast Iron or Teflon?
Where can I buy two cast iron skillets at a reasonable preice?

[Edited on 11-3-2009 by Mexicorn]

Depends completely on the method of cooking you choose.

Basically, I use cast iron when I want to use high temps for putting a char to foods or using it for a "shallow" deep fryer . Teflon should never be used at high temps. Really, the only thing I use teflon for is eggs.

I would avoid the Lodge brand of cast iron that is so prevalent these days. They are very thin. I have cracked two of them while blackening fish. I am currently using a 20 year old Benjamin Medwin 11.5 inch and am very happy with it. Much heavier and stronger than the Lodges I have owned but the BMs may be much different now as they are (like EVERYTHING) made in China.

mulegejim - 11-3-2009 at 07:46 AM

Didn't see it mentioned but one of the best things to bake in a cast iron skillet is pineapple upside cake. Nothing else I have tried has ever worked as well.

mulegejim - 11-3-2009 at 07:57 AM

Oops, forgot to mention that I have had good results using rather fine wet and dry sand paper (400-600) and water to clean rust from cast iron. Just follow up with whatever seasoning method you prefer.

Cast Iron Pans

oldgringo - 11-9-2009 at 07:58 PM

I recently purchased two pre-seasoned frying pans and I still washed them warm water, dried them, rubbed them with crisco and cured them in an oven at approximately 425 degrees F. Why, because they still had a sticking problem...now they still do; but a lot less. After use, I rub them with paper towel and apply a light coating of olive oil; inside and out...no corrosion.

Le Creuset

Gypsy Jan - 11-9-2009 at 08:44 PM

French (Oh My!) porcelain covered cast iron pots that will last your lifetime and be a bequest to your favorite children.

I used to have a twelve inch Waterford cast iron saute skillet that I picked up for 25 cents at a swap meet, but the surface was so corroded, that even sandblasting couldn't fix it. Because the rosewood handle was so beautiful, I dragged it from place to place for years, but I finally gave it away to charity.

Current inventory: Le Creuset six quart dutch oven and a two quart pot with a six inch saute pan lid. Additionally, a Griswold 8 inch pan, and two no-name twelve and fourteen inch pans that are at least eighty years old that I know of because they are family heirlooms.

BajaNuts - 11-9-2009 at 09:21 PM

Among my favs are a -

CHICKEN PAN 8 1034

that's all it says in the bottom. And the lid has 1035 stamped into it also. No other brand name or anything. just double checked and yes, it is 1034 and 1035.....anyone know what that is all about? Maybe a cast or model number?

and a Griswold stove top waffle iron. It has the support ring and the iron which you have to flip halfway through the waffle bake time.

Except I'm jealous of my mom....my waffle iron only makes a round waffle divided into 4 quarters. My mom has one that makes 5 heart-shaped waffles.

guess what's on my inheritance "dibs" list :bounce:

Those French porcelain-covered ones sound cool! I'll be keeping my eye out for those now~

Heart Shaped Waffles!

Gypsy Jan - 11-9-2009 at 09:42 PM

With maybe butter and maple syrup?

Uhmm, so what do I have do to do to get an invite?

BajaNuts - 11-9-2009 at 10:10 PM

GJ- OH YEAH!

Maple or homemade apple or pear syrup........

well, it's a standing invitation GJ, but I have no idea when it might be fulfilled........

(it's that whole inheritance thing.....not sure when it might come about.....)

But there's always plan B.....
my Mom is always up for sharing with friends and friends-of-friends.....

I remember so many holiday dinners with unknown stragglers my college-age brothers would bring home. Anyone who couldn't get home for Thanksgiving or Christmas would get dragged over to our place. A former boyfriend of mine was in the military and he often brought friends along.

If you're up in the area, I can get it arranged.......
Heart-shaped waffles with made from scratch waffle batter and homemade pear syrup.......

and REAL BUTTER!!!!!!!

UH-OH! hope I didn't just set up my mom for a never-ending stream of Nomads looking for waffles.......... :lol:

Here's a Nifty Blog

Gypsy Jan - 11-13-2009 at 01:29 PM

Entirely devoted to the care of and cooking with cast iron: http://blackirondude.blogspot.com/

Udo - 11-13-2009 at 04:37 PM

Quote:

Originally posted by Mexicorn
When cooking fish should I use cast Iron or Teflon?
Where can I buy two cast iron skillets at a reasonable price?

[Edited on 11-3-2009 by Mexicorn]

I usually buy mine at yard sales ($1.00 or less per piece). The rusted ones get a light scraping with 000 steel wool, then the peanut or canola oil/oven treatment.

My fish is always cooked in something cast iron. The sear is incredible! :bounce:

Udo - 11-13-2009 at 04:49 PM

Quote:

Originally posted by Gypsy Jan
Entirely devoted to the care of and cooking with cast iron: http://blackirondude.blogspot.com/

All i gotta say is WOW, watta site!

tripledigitken - 11-13-2009 at 04:52 PM

I use to cook everything in cast iron. But recently the concerns over reactive ingredients with cast iron has gotten my attention. ie lemon/limes on fish, tomato sauce etc.

Am I overconcerned, missinformed, or do I need another Pacifico before I squeeze the lime on the pescado?

Ken

Barry A. - 11-13-2009 at 05:10 PM

Cooking with "cast Iron" beats GERITOL!!!!

(a joke-------I don't have a clue about Ken's question)

Barry

Thanks Udo

Gypsy Jan - 11-13-2009 at 05:42 PM

I'm glad you like it!

BajaNuts - 11-13-2009 at 09:57 PM

3Dken-
I think any iron will react with acidic ingredients, but I always thought cooking with cast iron was a good thing as it put trace amounts of iron (which for women especially) is important.

It has been brought up about the new pans which are made in China, and I have to wonder if there are other "ingredients" in the Chinese pan manufacturing recipe which might not be good for us. If they are using iron (especially if they are using recycled iron) that has a lot of other "stuff" in it, that could contribute to the cracking issues and to bad reactions to acidic foods.

Cooking in iron is generally a good thing, as opposed to cooking in aluminum pans, which has been linked to Alzeimer's. It's been linked in the way that most Alzeimer's patients have high aluminum content in their brains.

Now, Teflon or ceramic coated aluminum is a whole other thing, like aluminum bottomed Revereware pans. NOW, we're talking COOKWARE!

Just urban legends stuff here, I haven't looked up the AMJ articles to back it up. Basically because this is a cookware thread, not a medical thread.

SO~ off I go to check out the irondude website~~~

PS~ my one gripe about ceramic or teflon coated aluminum pans is that they tend to warp easily. Not hard to do when doing a stir fry...
and from then on they don't sit on the electric coils flat and have hot spots.

I know, get gas, don't worry about hot spots.... :lol:

wadeinthewater - 11-19-2009 at 10:55 AM

Here's the site for the International Dutch Oven Society. They have a recipe section and also talk about"saving" pans.

http://www.idos.org/

They come to the Internation Sportsman shows I do in Nor CA and have a cook-off competition there, too! It's always great fun to go visit their booth and competiton. :light:

tripledigitken - 11-19-2009 at 11:20 AM

Quote:

Originally posted by BajaNuts
3Dken-
I think any iron will react with acidic ingredients, but I always thought cooking with cast iron was a good thing as it put trace amounts of iron (which for women especially) is important.

It has been brought up about the new pans which are made in China, and I have to wonder if there are other "ingredients" in the Chinese pan manufacturing recipe which might not be good for us. If they are using iron (especially if they are using recycled iron) that has a lot of other "stuff" in it, that could contribute to the cracking issues and to bad reactions to acidic foods.

Cooking in iron is generally a good thing, as opposed to cooking in aluminum pans, which has been linked to Alzeimer's. It's been linked in the way that most Alzeimer's patients have high aluminum content in their brains.

Now, Teflon or ceramic coated aluminum is a whole other thing, like aluminum bottomed Revereware pans. NOW, we're talking COOKWARE!

Just urban legends stuff here, I haven't looked up the AMJ articles to back it up. Basically because this is a cookware thread, not a medical thread.

SO~ off I go to check out the irondude website~~~

PS~ my one gripe about ceramic or teflon coated aluminum pans is that they tend to warp easily. Not hard to do when doing a stir fry...
and from then on they don't sit on the electric coils flat and have hot spots.

I know, get gas, don't worry about hot spots.... :lol:

Here's a pretty good article on the issue of reactive foods and cookware.

(I'll wait till the fish is out of the skillet before I add the lime)

Ken

http://www.rwood.com/Articles/Healthy_Cookware.htm

[Edited on 11-19-2009 by tripledigitken]

Santiago - 11-19-2009 at 12:38 PM

I must say, this thread keeps just hanging around - all I wanted to know was should I oil the pan before leaving for a few months. If I get 4 pages it will be a personal best. :lol:

Pompano - 11-19-2009 at 12:47 PM

I usually just spray my cast iron with Salt-X after every fishing trip ..plus hone those barbs a bit, too.

Hey, Santiago

Gypsy Jan - 11-19-2009 at 04:09 PM

Don't you know that Nomads will obsess over, rant and generally hijack any subject without rhyme or reason, according to whim?

If you aspire to a four-page post status, here is my modest contribution to your goal.

Cheers, GJ

wessongroup - 11-19-2009 at 04:22 PM

So good to hear that others like cooking with cast iron... my wife threw my cast iron pan away after a few years of marriage.. said she did not like cooking and cleaning the heavy thing... Was brought up eating just about everything from a cast iron pan or pot.

I'm going to read the link supplied about Ken.. after posting..

[Edited on 11-19-2009 by wessongroup]

Sharksbaja - 11-19-2009 at 04:30 PM

Is it possible to do a pot roast in anythang but an iron dutch oven?

My moms' seasoned, floured fried chicken is first browned in oil in a large iron skillet, remove oil and transfer to the oven for about an hour @ 350F. Ya can't do that with an ordinary skillet.

Killer good! Now if they only made a dutch oven big enough for a 24 lb turkey. :lol:

[Edited on 11-19-2009 by Sharksbaja]

wessongroup - 11-19-2009 at 04:37 PM

My mom used to cook a pot roast in a iron dutch oven too..

The turkey one is great, still laughing...

Hey Sharks

Gypsy Jan - 11-19-2009 at 05:00 PM

Will a 10-quart, deep-seasoned cast iron pot work for you?

http://www.shopperschoice.com/category_name_Cast-Iron-Camp-P...

Sharksbaja - 11-20-2009 at 12:55 AM

Height: 8.25 inches
Width: 14.75 inches
Depth: 15 inches
Weight: 27 pounds

Cool! I don't think you could get more than an 8-10 pounder in there though.

Ocean Beach, Washington

Pompano - 11-20-2009 at 03:10 AM

Corky, this pan is big enough for quite a few 20lbers...at 10 feet in diameter. You'll have to talk to a blacksmith in Newport to make a lid for you, though.

That pan was created in 1941 for a clam festival in Ocean Beach, Washington state.

Thank God you never have to WASH it.

I've been making all my soups, stews, roasts, fry breads, bannocks, biscuits, and slumgullions in a cast iron dutch oven since I was a teenager. Nothing like Remington Mallards in a dutch oven...unless it's waking up on a camping trip morning to a fresh, hot, mouth-watering, tasty 'compage'. A real treat and ready-made breakfast in your embers-covered dutch oven.

p.s. it's 3 AM...almost time to head to the ramp!

I Just Know

Gypsy Jan - 11-20-2009 at 03:02 PM

That someone out there has "pan envy".

wessongroup - 11-21-2009 at 07:54 AM

"That someone out there has "pan envy".

Thanks, a good one and your right... :lol:

Mexitron - 11-21-2009 at 02:00 PM

Bajanuts---the Alzheimers/aluminum link has been pretty well put to rest---the aluminum isn't bound in the proteins because of too much aluminum in the diet, its just the nature of the the proteins to accumulate aluminum....something like that.

BajaNuts - 11-21-2009 at 06:51 PM

HEY, SANTIAGO!

4 pages!!! Congrats!

Thanks, Mexitron.
My info was from back in the 80's, when my mom threw out all her aluminum pans and my grandmother had Alzheimer's. That was the theory back then. My mom won't even buy pop in aluminum cans if she can avoid it.

I like to play it safe and only drink liquids that come in glass bottles (beer, rum, tequila........) :biggrin:

Anyway, back to cast iron...

imho, the best way to cook a pot roast is in cast iron. Stove top- heat the pan and brown the meat, throw in the veggies and broth, directly to oven for roasting.

I suppose you can brown the meat in a teflon pan and then transfer to a pyrex baking dish, but I wonder if it would taste as good? :?:

Someone should do a "roast-off"! :light:

[Edited on 11-22-2009 by BajaNuts]

Sharksbaja - 11-21-2009 at 09:08 PM

Quote:

imho, the best way to cook a pot roast is in cast iron. Stove top- heat the pan and brown the meat, throw in the veggies and broth, directly to oven for roasting

NOPE!

The ONLY way! :yes:

Santiago - 11-22-2009 at 08:49 AM

Quote:

Originally posted by BajaNuts
HEY, SANTIAGO!

4 pages!!! Congrats!

And, I might add, it's an honest 4 pages (not counting this post). I never once brought up the fact that while I was collecting beach sand to scrub my cast iron skillet it dawned on me that the high tide line at our campo's launch ramp has slowly been getting higher and higher over the last 3 decades while at the same time the low tides don't expose the rocks that it used to. If I did that I bet I could get 6 or 7 pages...... :cool:

Santiago - 11-22-2009 at 08:53 AM

Today I'm going dutch-oven-hunting at Denio's (local swap meet). Are there certain brands I should or should not get?

Pompano - 11-22-2009 at 12:01 PM

Santiago...Good camping choices in dutch ovens are Camp Chef, Maca, or Lodge..all are good and won't break the budget. Figure about 30-40 bucks.

Save me some biscuits.

Bajahowodd - 11-22-2009 at 01:49 PM

Hmmm. Maybe I'm starting to act like DENNIS. But I have successfully ignored this thread after the first couple of posts. Today, after seeing it is now on its fourth page with 65 posts, I just had to check it out again. 'bye!

Mexicorn - 11-23-2009 at 07:14 PM

After cleaning your cast iron skillet it's a good idea to coat the inside surface with a small amount of bacon grease.

Santiago - 11-23-2009 at 07:26 PM

This is just un-freaking believable. I bet I get 5 pages out of this puppy. No hi-jacks, no politics, just 5 pages of comments about caring for cast iron cooking ware. Not even any recipes. It'll disappear for 4 or 5 days and then someone will start reminiscing about grandma's 12'' skillet or some such.

DENNIS - 11-23-2009 at 07:31 PM

Quote:

Originally posted by Bajahowodd
Hmmm. Maybe I'm starting to act like DENNIS. But I have successfully ignored this thread after the first couple of posts. Today, after seeing it is now on its fourth page with 65 posts, I just had to check it out again. 'bye!

No No...Come back. Your opinion is crucial to a ....a...well, a...something. Yeah...something.
Can anybody tell me what I think I'm trying to.......uh......trying to......what?
Does anybody know?

Udo - 11-23-2009 at 08:45 PM

WHAT?

No more comments on the http://blackirondude.blogspot.com ?
So far I have spent about 5-6 hours reading his blog. Plus now I know how to build an anode/cathode cleaning kit for old cast iron
I have also found a decent source for individual serving size cast iron pots. Really cool for presentation. I bought 16 of them at a yard sale many years ago, but needed some more. Tortilla soup looks really cool in them, as well as chili.