If you enjoy the forum please consider supporting it by signing up for a NES Membership The benefits pay for the membership many times over.
Be sure to enter the NES/MFS June Giveaway ***Mossberg Plinkster***
Guest Monadnock & NES Need your Help!!!
Discussion in 'Off-Topic' started by Squished, Dec 26, 2016.
By assuming that cast iron works the same way as teflon non-stick, that’s how.
Daggumm... talk about marrying up!
Yeah. Lotsa buttah.
Bacon fat works best for fried eggs from my experience, but you guys already know this !
I did 3 fried eggs over easy today on my Lodge 90G with just a quick spray of Pam, no muss, no fuss, perfect every time.
Do you like the Pam Canola or the Pam Olive Oil better? I have used the olive oil without problems.
Only one my wholesale club has in the large can 2 pack is the Canola.
I've been using coconut oil in my pans lately to cook with lately with some awesome results. Lot healthier than some of the spray stuff and other options.
I use olive oil and a pat of butter in my CI for the *perfect* fried egg.
Big thick slab bacon first, then eggs fried in the bacon fat and sprinkled with Cavender's.
If you can keep enough pans going, start out with McKenzie's breakfast sausage, to make gravy. About the same time, start the breakfast potatoes (diced, rinsed, seasoned well with Cavender's), and the big trick is timing it to all come off at the same time.
This just absolutely crushed it. Unreal for a packet of spices. Finished with couscous underneath and a side of naan.
And I AGREE with YOU !
This is getting a little complicated - Granted.
I don't see how anyone gets eggs stuck to Cast Iron.[/QUOTE]
Oh I can. I can get eggs to stick to the best CI without even blinking if I want.
And you'll NEVER made a proper French omelet in a CI pan. Or any French egg prep. You've never eaten scrambled eggs until you do it the French way. Gordon Ramsey does it in a stainless pan. . . . because he doesn't wash his own pots and pans. I do mine in Teflon. The trick is to slowly heat the egg mixture. The whites cook while being coated in the not-quite-firm yolks. For 'Murricans, it means eating the scrambled eggs "wet." Something we don't do, yet we love sunny-side eggs. ???? Same wet. Different configuration.
I had one of them higher-end "ceramic" non-stick pans a few years ago. It got trashed pretty quick. You had to preheat it for 8-10 min on MEDIUM in order to get it to work properly. 8-10 min is the time it takes me to make eggs, let alone wait for the pan to heat up.
For a fried egg, CI will work well. It's just not my first-grab for that application in general.
Good to see you Squished. Glad you are doing well. Enjoying the pans!!!!
And AW - it's WOLF them down, not woof them. Similar dog reference, less bark, more bite.
Wife and daughter requested fried chicken breasts strips tonight. My wife is from the south but can't fry chicken to save her life. She can filet a trout though. Nothing special but they love it.
No photos, but Shaw's had bone-in pork loin end roasts on sale for $0.99/lb, so tonight I roasted one in my chicken fryer. Brown rice and sauerkraut on the side.
Nothing beats the taste mix of that crispy pork fat cap and kraut.
Welcome home Squished. Stop by a little more often. I’m still buying worthwhile stuff but my cabinets are suffering.
Congrats on the floor crawler.
Thanks bud, searching for anything in particular?
It's impossible to find a "deal" on used cast iron these days. So there are no deals to be passed on. I simply can't justify spending 30-40 dollars on a crusty skillet that isn't worth 30 dollars restored. On the higher end though, some of the Griswold stuff has dropped considerably.
I'm always in the market for a Griswold Square Utility Skillet. I have a 765 (9") and would love both larger and smaller in square. I've got everything else in rounds from #3 to #14.
I've been eying a complete deep fryer up here in Maine (pan, basket and lid) but the guy wants all the beans for it at the antique mall. Been smoking chicken wings then deep frying them lately. Huge hit at parties even though they are a PITA with clean up.
I'm thinking about switching to grapeseed oil for seasoning, just because of the smell that goes with flaxseed (linseed) oil.
I cooked a pretty mean tater tot Casserole last week in my cast iron. It came out pretty good!
I pulled out a small #3 (unknown maker) and Wagner Ware square skillet that had both gotten funky and fuzzy from lack of use for years.
I gave them a good hot water and soap scrub, dried thoroughly, and put on a low-medium stove to dry and warm them. I preheated the oven to 200F, gave them a light spritz of flaxseed oil, rubbed it around thoroughly, put them in the oven, and turned it up to 400 for an hour.
Then boosted it to 450 fr half an hour, then turned the oven to low for two hours, then off, and let them sit overnight.
Both came out smooth as glass, and I cooked sausage tonight in the square skillet with zero sticking.
20 % off All seasoned cast iron dutch ovens, now through January 23
Don't know what 'all the beans' is, but Griswold isn't making any more.
"There are a few things that I regret buying; there are many things that I regret not buying," a friend once told me.
I wanted an 8” pan so I picked up a lodge and took it out in the shop and sanded it as smooth as I could, pretty poor quality but it is what it is. Now to season it. I’ll have to get some bacon now.
I use a 12” a lot but it is heavy.
A vintage 12” is lighter than a new 10”. Maybe a new 8”.
Why the chase towards the lightest? Cast iron is supposed to be heavy. You want light? Get steel. Done. So light your grandmother won't complain. Cast iron? I love the old super heavy lodge 3 notch design. Heavy, even, sears the shit out of a steak
“All the beans” AKA all the $$$$
Tonight: a big fry-up of chicken livers, country gravy, mashed potatoes and biscuits.
I keep a cast iron kettle on the cooking surface of our wood-burning fireplace insert, just to add some moisture to the air during heating season.
It's run dry many times, meaning it was seriously rusty inside, and not that pretty on the outside. I had pondered sandblasting the whole thing and painting it with high-temp stove paint, when it finally hit me: duh, just treat it like other cast iron!
So I added a good float of olive oil on top of the water, to let it coat the inside as the water level went down. That worked, but apparently seasoning with olive oil smells delicious. I woke up to a loud "thunk", my lovely bride yelling "What the hell?", and a Great Dane with the Rust Ring of Guilt around her muzzle.
I lightly spritzed the outside with my spray bottle of flaxseed oil, and it's turning a nice shade of oily black.
I’m not chasing towards lightest, I only had a 12” and wanted a smaller lighter pan for when I did not need such a large heavy pan. The wife tends to leave it uncleaned all the time because it is heavy. We have steel also. I like the cast iron.
Did pork chops last night seared both sides then in the oven, nice and moist. Can’t do that with steel.
As one gets older, the quality craftsmanship, fine machine work, and yes, lightness of an antique piece of cast-iron is very much appreciated.
Separate names with a comma.