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Thread: Cast iron?

  1. #41
    Senior Member blabbermouth
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    Quote Originally Posted by Leatherstockiings View Post
    The story is that a lot of cast iron in antique stores, flea markets have been used by a mature meth cooks. It sounds crazy until you see the local meth heads running flea markets.
    Thats news to me
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    NZ's okayest dad 1997 Grazor's Avatar
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    Quote Originally Posted by pixelfixed View Post
    Not cast Iron but I treat it the same,no soap,We stir fry alot, wok is about 40 yrs old and tottaly non stick,BBS smooth carbon steel.
    Attachment 173808
    We have just got a pan, carbon steel, but having trouble seasoning it. What's the trick pixelfixed?
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    Senior Member blabbermouth Haroldg48's Avatar
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    Quote Originally Posted by Leatherstockiings View Post
    What is the difference between a chicken fryer and a Dutch Oven?
    My chicken fryer is only about 2.5 inches deep, maybe 3 and is a larger diameter than the dutch ovens I have. Would do a couple of steaks the same though.
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    Senior Member blabbermouth
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    Quote Originally Posted by Grazor View Post
    We have just got a pan, carbon steel, but having trouble seasoning it. What's the trick pixelfixed?
    Use it alot,is sort of an aging process,clean it with nothing more than hot water and a brush,takes time.
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    Wid
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    Quote Originally Posted by Leatherstockiings View Post
    What is the difference between a chicken fryer and a Dutch Oven?
    Top one is a chicken fryer and the bottom (Wagner Magnalite) is a DO. I have a cast DO but couldn't find a pic
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  9. #46
    Senior Member blabbermouth
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    Dutch oven, 140 yrs old,came west in a covered wagon to the gold fields of Kali,setting in my fave pan 16 incher.
    Name:  Dutch 001.JPG
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    Wid
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    OK, here is the cast DO
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  11. #48
    Wid
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    Quote Originally Posted by pixelfixed View Post
    Dutch oven, 140 yrs old,came west in a covered wagon to the gold fields of Kali,setting in my fave pan 16 incher.
    Name:  Dutch 001.JPG
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Size:  167.2 KB
    That lid looks familiar. Is the DO marked?

  12. #49
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    Quote Originally Posted by Wid View Post
    That lid looks familiar. Is the DO marked?
    On the bottom is an arrow and the number 8, thats all
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    You can instantly season your cast iron. Turn on your stovetop on high. After it gets red hot, place your skillet on it for 3 minutes. Remove it from the hot eye and pour olive oil on it, then wipe it all around with a wad of paper towels. Let it cool for a couple of minutes, then apply a generous amount of butter to the cooking surface. It will then be so non-stick, that it will be hard to get the spatula under what ever you're cooking. After this process, don't use soap to clean your pan, until you feel that you need to. If you need to use soap, just repeat this process afterwards.

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