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Thread: Cast iron?

  1. #21
    NZ's okayest dad 1997 Grazor's Avatar
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    After throwing out countless non stick pans, we have been using cast iron for about 10 years. The older cast is definitely better than most new cast iron, probably due to country of origin. Made to last a lifetime. No more Teflon fumes round here.
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    Senior Moderator JimmyHAD's Avatar
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    Quote Originally Posted by Wid View Post
    What Griswold is it, large logo, small? I'd love to find an Indian head.
    Like what is described here ;" About 1920, the company introduced the last of their greatest logo products, the block EPU logo. These continued until about 1940. There’s no mystery in understanding this logo either. The word GRISWOLD was block lettering style, rather than slanted to the right like the older slant or Italic style. It was still within the double circle and cross. Underneath, it still said Erie, Pa., U.S.A., just like its older counterpart."

    I'd take a pic but I'm too lazy today. Besides, ya seen one, ya seen 'em all.
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    Senior Member blabbermouth
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    Okay,all this cast Iron talk got the juices flowing,Got out the old Ribbed Pan,season it with some bacon grease and maldive salt.
    Got the propane one burner out,(gotta do this outside) Get the pan screaming hot,two bacon wrapped filets,3 mins per side.
    Large Idaho baker spud (baked till crispy),sour cream and garden chives,bacon bits (home made Bacon) lots of butter.
    Home made sour dough garlic Bread.Maters (yet to be picked,a little balsamic and garden basil.
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  5. #24
    Wid
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    I've had a few, great skillets

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    Vitandi syslight's Avatar
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    Cast iron is great, I like my vintage Griswolds and Wagners over my newer lodges, the lodges seem needlessly heavy. here is a link to an old thread on cast iron pans

    enjoy,
    jim
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    I used Nakayamas for my house mainaman's Avatar
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    I do not collect but I have a few, very nice tools
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    Senior Member blabbermouth OCDshaver's Avatar
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    My Staub Coq au Vin pot. Great for any stew really. The underside of the lid has small points designed to drip condensation on the braising food. Adding ice to the top of the lid helps create that self basting process.

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    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by sharptonn View Post
    Old folks say that as it got crusty, they would throw it in the fire to burn it clean, season it again. I usually scrape and wire brush, coat with bacon grease, put them on my gas grill, really hot, close the lid for an hour.
    Who needs Teflon! Why the salt, Pixel?

    I have cast iron, steel lined copper, and Teflon. The trick is knowing what medium to use for any given job. Acids are a bad combo with cast iron and and aluminum. Eggs and fish want to stick to anything but Teflon. Choose your weapon. En garde!

  10. #29
    Wid
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    My #5 Griswold slant is an egg making machine, no sticking at all.
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    Last edited by Wid; 07-20-2014 at 02:07 AM.

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    Senior Member blabbermouth 10Pups's Avatar
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    All this talk of cast iron and I am remembering when I had pigs ,chickens , and beef growing in the back yard. I still have the pans stored somewhere. That little egg pan would look great if it had 4 eggs in it that have never seen the inside of a refrigerator.
    Good judgment comes from experience, and experience....well that comes from poor judgment.

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