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Author Topic: castiron  (Read 1308 times)

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Offline Raider Bill

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Re: castiron
« Reply #20 on: December 18, 2017, 09:14:35 AM »
I stopped at a garage sale Saturday. Guy had a bunch of cast iron. Got to taking to him about cleaning the rust off when he finds them. His "secret" is PB Blaster. I'm like are you kidding me! Do you tell the people you sell them to so they won't use the to cook with?
Nope. And the worst part is he didn't think there was anything wrong with it.
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Offline Weekend_Sawyer

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Re: castiron
« Reply #21 on: December 18, 2017, 09:26:15 AM »
There ya go, If they were cheep, perfect plinking pans!
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Offline coxy

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Re: castiron
« Reply #22 on: December 18, 2017, 09:51:03 AM »
you cant just burn the PB off   :-\     if nothing else your inners should be lubed up and every thing should slide out real fast  :D 8)   

Offline WV Sawmiller

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Re: castiron
« Reply #23 on: December 18, 2017, 09:56:11 AM »
   Good point Raider Bill. I worry about such ever since I came home from an overseas assignment and found my son had taken a small cast iron skillet and was using it on the big wood stove downstairs to melt his lead sinkers and cast his bullets.

   
Howard Green
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Offline DanG

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Re: castiron
« Reply #24 on: December 18, 2017, 11:20:26 AM »
You can get a little kit at most any hardware store to test cast iron for lead contamination. Not a bad idea if you're buying used stuff. ;)
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Offline BradMarks

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Re: castiron
« Reply #25 on: December 18, 2017, 12:35:07 PM »
Anybody else actually crack a skillet?  Blackened Redfish (ok, we had halibut), white hot skillet, cold fish covered with butter, and Emeril's Blackened Redfish Magic, perfect recipe for a cracked skillet ;D  Only do this outside!

Offline Weekend_Sawyer

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Re: castiron
« Reply #26 on: December 18, 2017, 01:17:18 PM »
 I've never cracked one or warped one.
I did have an imprint of the handle of one on my palm when I left it on the stove on high and tried to move it with a wet hand. ::)
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Offline WV Sawmiller

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Re: castiron
« Reply #27 on: December 19, 2017, 10:47:36 AM »
   Never cracked one myself but have seen them. Don't know who did it.

   Reminds me of the time my wife took her 1 qt and 1.5 qt copperware saucepans and decided to use as double boiler. Both were same diameter. She put the 1.5 qt on with water to boil then cut up a cold block of cheese and let set a couple minutes then put it on the other pot. Pretty soon water/steam bubbled out around the bottom/sides of the top pan so she moved both off the burner and let set. I still remember that loud sucking sound as the top pot was pulled into the bottom one. I had to permanently bend it to break the vacuum to get it free.

   I told her good example of physics at work. Take two items same size and heat one so it expands then cool other one down so it contracts and make them fit together but when temp equalized they were well bonded. She did not appreciate the lesson or me reminding her. She gets funny that way sometimes.
Howard Green
WM LT35HDG25(2015) , 2009 4wd Dodge PU, Kawasaki 650 ATV, Sthil 440 & 441, homemade logging arch (w/custom built rear log dolly), JD 750 w/4' wide Bushhog brand FEL

Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline Weekend_Sawyer

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Re: castiron
« Reply #28 on: December 19, 2017, 12:40:01 PM »
Ha! good story. That's how I drive bearings onto a shaft.
Imagine, Me a Tree Farmer.
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Offline coxy

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Re: castiron
« Reply #29 on: February 01, 2018, 06:27:36 AM »
started using my pan got a bunch of pork fat and just started frying it just don't eat to much of it at one time it comes out both ends  :D  my MIL  told my wife not to forget about to wipe oil/grease  on the out side to help season it  what is the reason to season the out side of the pan   is there such a thing as burning the pan as in not being able to cook in cause every thing will taste burnt 

Offline Chuck White

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Re: castiron
« Reply #30 on: February 01, 2018, 07:07:41 AM »
Seasoning cast iron pots and pans takes quite a long time!

I cook eggs, with a little butter in my frying pan each morning and once in a while they'll stick a little bit, but usually come out pretty good!

When I get done frying the eggs, I take a paper towel (while the pan is still hot) and wipe the pan out, then another paper towel with a little bit of lard on it and put a light coat over the entire inside surface of the pan!
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Offline Roxie

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Re: castiron
« Reply #31 on: February 01, 2018, 07:17:38 AM »
I assumed that the outside is seasoned to prevent rust.  I only use peanut oil on my pans, and they have an attractive uniform black non-stick finish.  I also need the non-stick on the outside because I use a smaller pan to mash foods that buckle when cooked, like ham and beef steaks, and hamburgers keep a nicer shape when weighted down with a smaller pan on top of them. 

My corn bread pan is over 50 years old now.  My daughter's in law are beginning to argue over who gets the pans when I'm gone.   :D
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Offline Raider Bill

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Re: castiron
« Reply #32 on: February 01, 2018, 08:27:42 AM »
I assumed that the outside is seasoned to prevent rust.  I only use peanut oil on my pans, and they have an attractive uniform black non-stick finish.  I also need the non-stick on the outside because I use a smaller pan to mash foods that buckle when cooked, like ham and beef steaks, and hamburgers keep a nicer shape when weighted down with a smaller pan on top of them. 

My corn bread pan is over 50 years old now.  My daughter's in law are beginning to argue over who gets the pans when I'm gone.   :D

DanG it! I hate when they divvy up my gear while I'm still alive.
1975 FLH, 1976 FLH, 1979 FX, 1984 FLHS, 2003 Road King, Kubota L-4200, Ford 8N, S-10 4WD Beater truck, Chainsaw, Bush Hog, couple ATV's and 141 acres of trees I'm not sure what to do with but I sure do have fun and enjoy being in the woods!
The First 60 years of childhood is always the hardest.

Offline WLC

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Re: castiron
« Reply #33 on: February 13, 2018, 02:44:20 PM »
Nothing additional to add other than agreeing with most of what has been passed on already.  I've been collecting Griswold and old Wagner cast iron for many years.  I've cleaned and reseasoned a number of pans over the years and have found that lard or peanut oil is the best oil to use for seasoning.

I have one pan that is probably close to 130-140 years old now that belonged to my G-Grandmother.  Cooks better than any new non-stick pan being sold now.  Momma still has the same G-Grandmothers round griddle.  It's never had anything other than biscuits cooked on it and as far as I know has never had a drop of water touch it.  Just wiped off after each mornings biscuits are cooked.
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