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Old 01-07-2016, 09:39 AM   #1
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Default what cast iron goodness do you have in your kitchen

annnnnd go
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Old 01-07-2016, 09:43 AM   #2
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Just received a nice enamel coated Dutch over for Christmas. Have yet to use it to its potential tho
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Old 01-07-2016, 09:43 AM   #3
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I've got some nice metal hanging in my pantry. I'll post a pic right around 5:30 as I'm cracking my first beer..... It's exciting
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Old 01-07-2016, 09:44 AM   #4
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5:30?
why so late?
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Old 01-07-2016, 09:53 AM   #5
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I'm in the office, get off at 5.

Yeah Baby!!!!!
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Old 01-07-2016, 10:02 AM   #6
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i've got your standard good sized lodge skillet, 12"? then a 8-10"?

i've got some griddles, and i just got a dutch oven also.







yeaaaaaaa seasoning!

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Old 01-08-2016, 08:53 AM   #7
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Ah SHIT, I forgot to post my pan.....I'll try to remember tonight....

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Old 01-08-2016, 08:56 AM   #8
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I have a 10" Skillet. I use it all the time, I need to add more to my collection
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Old 01-08-2016, 08:58 AM   #9
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I just have a 10" pan, my mom got my bro a full lodge set for xmas. I had the jellys. She did get me a commercial grade thermo set tho, so Im happy. Love the one with the wire I can leave in the roast with a timer and temp alarm and everything. Sure beats opening the oven, letting all the heat out to check the temp over and over. I need to get a dutch oven tho, havent cooked in one since boy scouts.
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Old 01-08-2016, 09:26 AM   #10
 
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We have a 10" skillet and a enameled dutch oven.

I've been real impressed with the stone ware oven pan and casserole dish we have too.
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Old 01-08-2016, 09:27 AM   #11
 
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Where'd your fridge go?
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Old 01-08-2016, 09:30 AM   #12
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well that's the beer fridge there, the main fridge is just behind the wall on the left, it was like that when i moved in. the fridge won't fit where that cut out portion is. and is also why i will be remodelingering.
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Old 01-08-2016, 10:16 AM   #13
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Old 01-08-2016, 10:24 PM   #14
 
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Was that oven used at Auschwitz?
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Old 01-09-2016, 12:44 AM   #15
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Picked up a cast iron skillet off amazon a few weeks back..

Its already preseasoned.. What do I need to do to care for this thing?

http://www.amazon.com/gp/product/B00...ilpage_o04_s00 is one i got.. paid less than what it is now.
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Old 01-09-2016, 09:25 AM   #16
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Old 01-09-2016, 09:44 AM   #17
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i have several that i have never been used:thumbs down:. I received them all as wedding gifts, I even have the griddle that u can use across the entire stove and yep still in the box. The wife said she will use them when my sister isn't living with us. Weird yes but all i can say is yes dear
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Old 01-09-2016, 09:57 AM   #18
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Cast iron grill pan. Love the way the food tastes, hate cleaning it.
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Old 01-09-2016, 10:19 AM   #19
 
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Stock 12'' Lodge Skillet, need a smaller one though...the 12'' weighs a ton
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Old 01-09-2016, 10:26 AM   #20
 
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I think I have a single grill pan but want to expand the cast iron cooking.. been doing some reading and very interesting maintenance plan people post for these things..


the best way to clean it is by rubbing it down with kosher salt and a kitchen towel while it’s still warm, then wiping it down with fat (flaxseed oil or lard do the trick nicely). Water is not the enemy of cast iron, unless you allow it to soak. Your safest bet is to scour, wash with water if necessary, and then dry and rub it down immediately. If your pan needs extra loving, you can re-season it by scrubbing it clean and applying a film of fat all over the pan’s interior and exterior, then placing it in a 350˚ oven with a sheet pan or foil underneath to catch drips. Let “bake” for one hour, then cool the pan completely in the oven.
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Old 01-09-2016, 10:48 AM   #21
 
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Whenever I'm done with the cast iron, I just rinse it with water and scrub it with a sponge, dry immediately. No soap. I re-season when I start to notice that the pan needs it.
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Old 01-09-2016, 12:22 PM   #22
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I have a Lodge 14", a Wagner roaster (like a dutch oven) and a 12" I inherited from my grandma where the pot has been scrubbed so many times, the initials in the name are unreadable. Might be a BSR because what's left looks like three initials.

Love them all.

In the past, cast iron manufacturers would sell unmarked cast iron to stores like Sears Roebuck. These pans could be sold cheaper than the marked pans but were similar in quality. They aren't worth as much now so you can get good value in cast iron that you can cook with rather than display.

Unmarked Cast Iron Cookware Identification - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast
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Old 01-09-2016, 03:00 PM   #23
 
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I have this and use it from time to time. More so in the winter or when I sear meatbafter but would like to get a larger skillet yet.

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I also use a stainless chain mettle to clean mine. I just use that, hot water and salt if needed. It seems to work really well.

http://www.amazon.com/gp/aw/d/B00KQC...1tL&ref=plSrch
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