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Author Topic: castiron  (Read 4520 times)

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Offline coxy

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castiron
« on: December 12, 2017, 08:16:35 PM »
what is the best way to clean one and how often do you season them

Offline newoodguy78

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Re: castiron
« Reply #1 on: December 12, 2017, 08:37:29 PM »
I just simmer water in mine and scrub with a Brillo pad at the same time. Pour it out and let the residual heat dry it then wipe a light coat of oil and it's ready for next time. Haven't actually seasoned any of mine in years.
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Offline Jeff

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Re: castiron
« Reply #2 on: December 12, 2017, 09:14:41 PM »
I Heat that bugger up hot then pour a smll bit of water in it so it sizzles and loosens stuff up. Wipe it out, repeat if nessesary. Once you get everything out, while the pan is still hot, spray in some pam, or a little oil and wipe that out. never use soap or cleaner and never put it in the sink.  We keep ours all in the oven, as we don't use the oven all that much and don't have any place else for them. For the most part, probably 85% of the time, the cast iron is what we use.

 

 

 
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Offline Chuck White

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Re: castiron
« Reply #3 on: December 12, 2017, 10:53:35 PM »
I have a 3" deep X 8" dia. (at the bottom) frying pan that I'm trying to get adjusted!

I cook my eggs in it in the mornings, then when they're done, I wipe it out with a paper towel and then I take another paper towel with some Crisco on it and wipe the entire inside of the pan with it!

The pan is getting a little better and don't stick quite so much as it did at the start!

I've been told "don't be in a big hurry" it takes time to do it right!

I'd really like to get this pan right, those old Teflon pans just don't quite get it!
~Chuck~
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Offline Roxie

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Re: castiron
« Reply #4 on: December 13, 2017, 06:41:50 AM »
Peanut oil is the absolute best conditioner and protector of cast iron.  I have two cast iron skillets that are 45 years old, and a few that are more recent additions.  Once they are seasoned properly, I do use a scrubby sponge and detergent and water. 

I wouldn't recommend peanut oil for frying if you have a cholesterol problem, but it makes the best fries, fish, and chicken known to man. 

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Offline WDH

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Re: castiron
« Reply #5 on: December 13, 2017, 07:58:37 AM »
Mine are so seasoned after being passed down through several generations that it does not matter anymore how you clean them. 
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Offline 69bronco

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Re: castiron
« Reply #6 on: December 13, 2017, 08:16:09 AM »
Ours are well seasoned and usually wipe right out, if anything stick we rub it with salt and a paper towel. Wipe on a little oil and good to go. That was per my grandmother 30-40 yrs ago.

Offline Weekend_Sawyer

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Re: castiron
« Reply #7 on: December 13, 2017, 08:20:21 AM »
I love cast iron and have quite a bit of it.

Cast iron is porous so don't use soap.

For light stuff I just wipe it out.
For heavier stuff I scrape it out with a metal spatula.
For baked on I do like others have said, put in some water and heat it up.

Oil and store.
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Offline LaneC

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Re: castiron
« Reply #8 on: December 13, 2017, 11:51:50 AM »
 I love cast iron and do as everyone else has said except I have a pretty Italian wine bottle with olive oil in it right by the stove, and after I heat it hot enough to evaporate all the water after cleaning it, I sling some olive oil in it and wipe it down with a napkin, and the lid also, until the next use.
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Offline LaneC

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Re: castiron
« Reply #9 on: December 13, 2017, 12:01:39 PM »
  I didn't read the question well enough :) I think you only have to really season it one time. After that, by not cleaning with detergent and soap, it continues to build up a non stick surface from each use. There are a couple of methods you could use but either way you will have to get it very hot the first time and then start with what type of oil you will use for the initial seasoning. If you just got one, you may want to scribe a date on it somewhere if you plan on passing it down. Mine is probably 20 years old (not old for most folks) and I wish I would have dated it so when I pass it on they can say, that is Paw Paws old pot, look at the date on it.
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Offline Weekend_Sawyer

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Re: castiron
« Reply #10 on: December 13, 2017, 12:06:53 PM »
Season it once, use it a lifetime!
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Offline drobertson

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Re: castiron
« Reply #11 on: December 13, 2017, 01:25:55 PM »
I love them too, we have 4, small skillet, pretty big shallow (lodge), and a deep dish wagner, one like WDH's it sounds like, now the lodge was a bit of a pain getting it right, and I've tried the steaming off method, it seemed to just create another round of seasoning all over again for me.. I just cooked everything in it for a while,, mainly bacon and sausage,,and I do what many folks don't, but I use hot tap water and one of those soap filled scrubbers, lightly cleaning and rinsing with the hot water, it now will bake and fry anything without sticking..the little one was a pain as well, its a pioneer woman skillet, picked it up at a walmart for 10 bucks, same as above, lots of cooking. To your question, I believe you can use dish soap, just don't soak it, and for seasoning, I cleaned them good, coated with oil, and placed in the oven upside down baking at 350* for over an hour, the dutch oven cleans out good too, they can be cantanceraus (spelling) but with patience they will come around and serve you well,
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Offline petefrom bearswamp

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Re: castiron
« Reply #12 on: December 14, 2017, 09:33:05 AM »
No soap here, just hot water, wipe out with a plastic scrubber, dry on the stove and wipe with a little oil.
OUr oven is the storage place too.
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Offline DanG

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Re: castiron
« Reply #13 on: December 14, 2017, 09:41:11 AM »
I'm a member of "Cast Iron Cooking" on Facebook. The group has over 270,000 members and has all kinds of info on whipping your cast iron into shape.  For seasoning, they recommend coating lightly with lard or shortening and placing upside down in the oven at 450-500 for a couple of hours. The trick is to get the temp up to the "smoke point" and hold it there until all of the volatiles are burned out of the coating. You can also use your grill if you don't want to smoke up your house.
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Offline 21incher

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Re: castiron
« Reply #14 on: December 15, 2017, 07:20:48 PM »
I purchased 2 Chinese  cast iron frying pans at tractor supply a couple years ago and they were junk. The pores were big enough to loose a grain of rice in and everything stuck no mater what I tried. Tossed them and got some lodge pans from Costco.  What a difference. Lesson learned, quality costs. :)
Thanks everyone for sharing these pointers to a new cast iron user.
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Offline coxy

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Re: castiron
« Reply #15 on: December 15, 2017, 08:23:02 PM »
yes thanks I'm new to this  my mom had one that was at least 20in with 2 handles  after dad and mom passed away my sister through it in the garbage because it was black  >:( >:( >:( >:( I was not happy  that pan made the best p chops and steak I ever had not to mention the fried taters that came out of it  the pan that a friend got me is preseason and its from Cabela's not shur where it was made haven't seen it yet another guy told me cook as much bacon in it as I can eat for a few months then try frying an egg if it sticks cook more bacon  :o :D 

Online Ianab

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Re: castiron
« Reply #16 on: December 15, 2017, 09:39:40 PM »
Quote
nother guy told me cook as much bacon in it as I can eat for a few months then try frying an egg if it sticks cook more bacon  :o :D

Yup, that will work  :D

I did have to re-season one of my pans, but that was after it was in a house fire at the Ex's. (I'd left her a frying pan when I moved out) Fire was so hot we found the pan on the ground, with a puddle of aluminium solidified in it.  :D She was getting all new stuff from the insurance, so I salvaged that. Took some wire brush on a power drill work to clean it up. But wiped it down with oil, baked it in a hot oven for a couple of hours, then cooked some bacon. Good as new  ;D

And that's just a cheap Chinese set, although it does seem to be decent quality, and has lasted well.
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Offline WV Sawmiller

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Re: castiron
« Reply #17 on: December 15, 2017, 09:51:57 PM »
   I never heard of re-seasoning one unless it was old and rusted. I confess I have used detergent on mine but mostly I just scrub briskly with a stiff plastic bristled brush or scrubby pad under scalding hot water and occasionally wipe with cooking oil.

   We have a big selection of cast iron including some that belonged to my grandmother and possibly she got them from her mom. Dad sent us a 4" and a 2" deep oval roaster with a lid that fits both about a year after we got married (When we returned from an overseas USMC tour). He sent them by Greyhound bus from Fla to SC. I'd speculate we have used that 4" roaster on average at least once per month for the 39 years we have had it.
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Offline samandothers

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Re: castiron
« Reply #18 on: December 16, 2017, 10:43:00 AM »
My brother found an old rusted cast iron skillet.  I sand blasted it to clean.  He seasoned and used it.

If a pan/skillet is warped is there a method to flatten?  We have a skillet that is bulged in the center that came from mom and dadís.  We speculate it was too hot and placed in water.

Offline Weekend_Sawyer

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Re: castiron
« Reply #19 on: December 18, 2017, 05:49:21 AM »
I purchased 2 Chinese  cast iron frying pans at tractor supply a couple years ago and they were junk. The pores were big enough to loose a grain of rice in and everything stuck no mater what I tried. Tossed them and got some lodge pans from Costco.  What a difference. Lesson learned, quality costs. :)
Thanks everyone for sharing these pointers to a new cast iron user.

If you have a junk pan it will make a nice plinking target for a 22 or pellet rifle.
I bought a couple from a junk (antique) shop and was going to plink with them but they turned out to be nice pans so I kept them. Go figure.  ::)

Jon
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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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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
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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.
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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!
~Chuck~
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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

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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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Re: castiron
« Reply #34 on: February 24, 2018, 01:38:53 PM »
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.

Bingo. Mine gets used daily for breakfast. Often for supper also. For years. Zero H20 ever. Wiped down/out while still warm/hot. Put the lid back on and walk away. Never has left the stovetop. Part of MY house decoration effort :D 
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Offline mike_belben

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Re: castiron
« Reply #35 on: June 07, 2018, 11:11:25 PM »
I give them a quick scrub with soap, dont tell the wife.  She is still convinced that one drop will wreck the things and make everything taste bad.  

Im sorry. When it sits around in a pile of old food on the counter for a week, a little warm water isnt cuttin it for me.  I dont put food into dirty bowls and im not gonna start putting it in scuzzy pans either. 

I wipe both sides with olive oil and store in oven also. 
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Offline Weekend_Sawyer

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Re: castiron
« Reply #36 on: June 11, 2018, 01:27:14 PM »
I burned my cast iron pot pretty bad the other day.

I filled it with water and put a chicken carcass in it to make broth, turned it on high and went outside to cut the grass.

When I saw smoke billowing out of the windows I ran back inside, shut off the stove and moved the pot to the side and then took a deep breath. Coughing and gagging I ran back outside. For the next few minutes I would run in the front door, through the house and out the back door, pegging them open. Then run back through and open a couple of windows on my way through. Smoke was coming out of every door and window of the house. I went back to mowing the grass.

When Diane came home she asked whats for dinner?
We went out.

After scraping out as much debris and caked on chicken grease as I could I put a wire wheel on my angle grinder and went over the whole thing. When I was done it looked almost new and the burned charcoally smell was almost gone. I washed it a couple of times and coated it with corn oil and seasoned it.

I used it the other day to make a pot o beans and it worked fine. I half expected to taste a bitter burned flavor but it was fine.

Oh yea, my smoke detectors work fine too.



 
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Offline luvmexfood

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Re: castiron
« Reply #37 on: June 11, 2018, 02:36:21 PM »
Learned this the hard way. Never leave water in a cast iron skillet and set on the counter top to soak. Course the soaking period was a month while I was gone. Came back to find water had leached thru the cast iron ruining the counter top.
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Offline Raider Bill

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Re: castiron
« Reply #38 on: June 11, 2018, 02:51:00 PM »
Glad it all worked out Jon.
Lot's of house fires start with a pot left on a stove.
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Offline petefrom bearswamp

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Re: castiron
« Reply #39 on: June 11, 2018, 07:13:54 PM »
My wife, bless her heart, has had more sets of pans than Emeril,or the late Anthony bourdain
Last batch was a 400 dollar set from Williams Sonoma guaranteed to not warp.
We were warned to not cook on high heat (what good is this?) which we have done religiously.
The centers of the frying pans were all high after the first few uses.
pieces of high priced crap.
My 2 cast iron skillets reside in our oven and I use them almost exclusively.
She is too proud to admit the design faults in the aluminum non stick pans.
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Offline samandothers

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Re: castiron
« Reply #40 on: June 12, 2018, 10:47:44 AM »
My brother found an old pan that wa s rusted really bad.  I took it and sand blasted it.  Once he cleaned and reseasoned it was good to go!

Offline Dave Shepard

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Re: castiron
« Reply #41 on: June 12, 2018, 12:09:01 PM »
My family has been using Revereware since just after the invention of fire. :D Never any problems. I now have my grandmother's. I would never use a non-stick pan. I also have a large collection of Griswold cast iron, but have never used any of them. 
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Offline Raider Bill

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Re: castiron
« Reply #42 on: June 12, 2018, 12:23:58 PM »
My family has been using Revereware since just after the invention of fire. :D Never any problems. I now have my grandmother's. I would never use a non-stick pan. I also have a large collection of Griswold cast iron, but have never used any of them.
Except for frying pans and dutch ovens, all my sauce pans are Revere ware made in Rome, NY.
A couple of my cast iron pans were my Grand Mothers.
The First 60 years of childhood is always the hardest.

Offline Al_Smith

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Re: castiron
« Reply #43 on: June 12, 2018, 09:28:17 PM »
Some where,Lord only knows because I don't I must have an entire double stack oven of cast iron.Muffin pans in the shape of an ear of corn,dutch oven,10" skillet that belonged to my great great grandmother etc .I hadn't been able to use them until about a year ago when the glass top counter unit got broken .Good riddance,replaced it with a resistance unit .
 I have a 12" Lodge plus two smaller skillets my lady friend donated .I clean them with just water heated to a boil in the skillet with just a brush and dry them on the burner .A little peanut oil,good to go .Nothing on this earth fries potatoes or pork chops like a cast iron skillet .


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