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Login Name Post: A gift of cast iron.        (Topic#304615)
Rifleman1776 
Cannon
Posts: 14703
Rifleman1776
07-06-18 01:09 PM - Post#1692763    

    In response to necchi

  • necchi Said:
So has anyone really figured out(how?) to absolutely have seasoned cast iron pans forever?
For real?
Or should we all just care for our iron pans like we should?
Seasoned pans stay seasoned,
Fouled pans get cleaned and re-seasoned,

Is there an absolute secret?
(I already told ya about my brothers egg pan)




Yes. A cast iron pot or pan should be a one person utensil. I cook in 'my' cast iron frying pan. But, occasionally, my wife will decide to use it. She uses a way too high heat and invariably burns the food and seasoning. Then I scrub it with soap and brass Brillo. That means re-seasoning. I use lard (never Crisco) by coating in and out then putting in the oven at about 300 degrees for an hour or so. Until she (mis)uses it again it is non-stick.

 
tenngun 
Cannon
Posts: 7890
tenngun
07-07-18 10:19 AM - Post#1692864    

    In response to Rifleman1776

I hope you don’t let Mrs Rifleman 1776 read this.

 
Redstick Lee 
40 Cal.
Posts: 201
Redstick Lee
07-10-18 02:07 AM - Post#1693157    

    In response to tenngun

clean your iron cookware with hot oil and a rag, never water and soap.

soap helps our egos but heat kills germs.

my Great Grandmothers cookware set (used by my wife) looks like black marble and is slick as teflon.
--------------------
Democracy is 2 wolves and a lamb voting on what's for dinner...
Liberty is a well armed lamb !


 
Rifleman1776 
Cannon
Posts: 14703
Rifleman1776
07-10-18 09:28 AM - Post#1693184    

    In response to tenngun

  • tenngun Said:
I hope you don’t let Mrs Rifleman 1776 read this.



Gottcha.

 
Gene L 
50 Cal.
Posts: 1482
07-20-18 05:13 PM - Post#1694250    

    In response to Rifleman1776

I use only water and never cook acidic foods like tomato-based dishes in cast iron. The other thing, which has probably already been mentioned, is to heat the pan before adding the fat and add the food at a fairly high temperature, never to a cold pan or it will stick. I heat dry it after washing it and add a coat of olive oil and let the heat open up the pores to accept the seasoning.

 
Flint62Smoothie 
50 Cal.
Posts: 1456
Flint62Smoothie
07-27-18 01:33 PM - Post#1695068    

    In response to fleener

  • fleener Said:
http://www.castironcollector.com/finishing.php

Not all cast iron was finished to the same degree. If you have an old Griswold, it is smoother than some, and it is not just from being old and used.


FACT - Surface finish of the cast iron has practically ZERO influence on the capability of the pan! My lady subscribes to Cooks magazine, where they scientifically test the science behind recipes and cookware. They had a huge issue dedicated to cast iron cookware, testing $10 imports to $20 Lodge models, to antique Griswolds, to custom made pieces costing $300.

The BEST of the lot? The $20 Lodge and Grandma’s hand-me-down Griswolds!

Most interesting - and to my point - they made specific mention that the surface finish on the Lodge brand pans were noticeably ‘rougher’ than all the others, but it didn't translate to cookabiltiy or food sticking. They rated the Lodge cast iron pans as BEST BUY!

Cooks magazine also tested many methods of seasoning and cleaning and again recommended ... do what Lodge says to do.

I found it to be a ringing endorsement of Lodge pans, even though I personally also use Griswolds ... but the better half forbids them from joining me in our camp, haha! So I have to resort to my ‘backup’ Lodge pans !
All my MZLs will shoot into a ragged ~1/2" hole ALL DAY LONG... it's just the 2nd & 3rd shots that open the group!


 
Native Arizonan 
54 Cal.
Posts: 1541
07-28-18 10:30 AM - Post#1695161    

    In response to Flint62Smoothie

  • Flint62Smoothie Said:
  • fleener Said:
http://www.castironcollector.com/finishing.php

Not all cast iron was finished to the same degree. If you have an old Griswold, it is smoother than some, and it is not just from being old and used.


FACT - Surface finish of the cast iron has practically ZERO influence on the capability of the pan! My lady subscribes to Cooks magazine, where they scientifically test the science behind recipes and cookware. They had a huge issue dedicated to cast iron cookware, testing $10 imports to $20 Lodge models, to antique Griswolds, to custom made pieces costing $300.

The BEST of the lot? The $20 Lodge and Grandma’s hand-me-down Griswolds!

Most interesting - and to my point - they made specific mention that the surface finish on the Lodge brand pans were noticeably ‘rougher’ than all the others, but it didn't translate to cookabiltiy or food sticking. They rated the Lodge cast iron pans as BEST BUY!

Cooks magazine also tested many methods of seasoning and cleaning and again recommended ... do what Lodge says to do.

I found it to be a ringing endorsement of Lodge pans, even though I personally also use Griswolds ... but the better half forbids them from joining me in our camp, haha! So I have to resort to my ‘backup’ Lodge pans !



Does Lodge advertise in Cooks Magazine?

Those results do not match my own experience at all.


 
shotgunner87 
40 Cal.
Posts: 277
07-28-18 07:52 PM - Post#1695221    

    In response to Native Arizonan

I agree with NA on this one. Have some old no names that I always choose over my new lodge. I’ve actually contemplated refinishing the lodge and smooth it up a bit

 
Flint62Smoothie 
50 Cal.
Posts: 1456
Flint62Smoothie
07-28-18 10:04 PM - Post#1695232    

    In response to Native Arizonan

  • Native Arizonan Said:

Does Lodge advertise in Cooks Magazine?


No, they do not. In fact, there is ZERO advertising in the magazine, kind of like Consumer Reports but for cooking, trying to remain truly independent.

  • Quote:
Those results do not match my own experience at all.



... that's too bad to hear ... we've had good luck w/ them!
All my MZLs will shoot into a ragged ~1/2" hole ALL DAY LONG... it's just the 2nd & 3rd shots that open the group!


 
Colorado Clyde 
Cannon
Posts: 15048
Colorado Clyde
07-29-18 02:24 PM - Post#1695311    

    In response to Flint62Smoothie

I think I have over a 100 cast items now.....

I've had good Taiwan imports, good Lodge , good Griswold and Wagner's as well as others.......

I've also had some that weren't....

They all behave differently IMO....The one you use the most usually works the best.

Often people don't preheat the heavy pans (like Lodge) enough before they start cooking. Or they heat them to fast/hot.....

Cast iron is like a musical instrument.....


 
Native Arizonan 
54 Cal.
Posts: 1541
07-30-18 06:48 PM - Post#1695479    

    In response to Colorado Clyde

Does anyone else have a scotch bowl? I bought one at a yard sale and haven't cleaned it up enough to use, yet, I just washed it off and got some oil into it to keep it from rusting more. It has a round bottom and looks like it could serve as a mixing bowl, wash basin, wok, or stew pot. This one is just a bit over 100 years old. I don't know when they quit making them, or more importantly when they started making them.

 
Colorado Clyde 
Cannon
Posts: 15048
Colorado Clyde
07-30-18 09:17 PM - Post#1695505    

    In response to Native Arizonan

  • Native Arizonan Said:
Does anyone else have a scotch bowl? .



I don't....There are so many items out there I know I'll never see them all....

A friend of mine has a high domed skillet lid that is about the same as a scotch bowl.....I've never seen another one like it.


 
Gene L 
50 Cal.
Posts: 1482
08-18-18 04:53 PM - Post#1698469    

    In response to Colorado Clyde

I've got old cast iron that used to belong to my grandmother (at least) and were given to my sister. They were rusty when I got them, so I put a cup or two of charcoal in them and burned out the rust and then oiled them. One has legs; used in a fireplace, I guess.

My skillet has been in use for many years, don't remember where I got it, though. You have to heat the skillet before you add the oil to keep it from sticking. It ain't like Teflon, but it's pretty danged good.

 
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