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Thread: Cast iron?

  1. #711
    the deepest roots TwistedOak's Avatar
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    Quote Originally Posted by Benz View Post
    When I get a vintage pan I take it to a shop that soda blasts the crud off. Then I re-season as per Glen's technique. Only one pan gave me fits after re-seasoning and that was a Wagner I intended to use only for breakfast meat. The problem was me. I was trying to fry maple cured bacon in it too soon after the seasoning process. The sugar in the bacon was carmelizing and everything stuck to the pan like glue. I gave the pan a good scrubbing and re-seasoning Glen's way then I used that pan to fry hash browns for a week and took it back to the bacon. Problem solved. No more sticking meat and it will slip eggs perfect.
    I think this has always been the cause of my frustration with seasoning pans. I've tried seasoning with the thinnest of applications for half a dozen coats or more, mainly because I thought it wasn't building up enough to become non stick immediately. It's almost more like a two step process where you do the base seasoning, then temper it cooking certain foods. Honing then stropping if you will.
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  2. #712
    Senior Member blabbermouth niftyshaving's Avatar
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    The important thing is to cook with it and apply thin layers of food safe oil and fat before and after.
    It is cast iron and cast iron is durable...

    Have fun, keep the heat near medium when cooking most things.
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  3. #713
    Senior Member blabbermouth Dieseld's Avatar
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    ^^^ This is a fact!!!

    Start at lower temps and work your way up if you need to. They don't cool down quickly when cooking
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    Look sharp and smell nice for the ladies.~~~Benz
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  4. #714
    At this point in time... gssixgun's Avatar
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    Sometimes you just have to make Bread

    Started the dough before heading out on the boat the other day.

    We stopped on the way home picked up cheeses, and a log of pepperoni
    Got home tossed the DO in the oven to heat up, punched down the dough and popped it in to bake while we put away the things of the day..
    Pulled it outta the oven cut up the cheese and pepperoni poured some Merlot and cut into the crusty steaming loaf..
    Smothered with Amish Rolled Butter we watched TV and stuffed ourselves


    You gotta love a time tested simple recipe for bread

    4 cups Flour Sifted if you can
    1 Packet Yeast
    3 tsp Kosher salt to taste
    1 tsp Baking Powder

    450 45 min in closed DO remove top,, and bake 10-15 minutes longer to perfect Golden Brown top

    The trick to these breads is dropping the dough into the hot DO that steam is what makes the bread
    You can use Parchment paper if you don't trust your DO not to stick. I also coat the DO and the dough with EVOO right before I drop it and sprinkle the top with Kosher Salt too

    Cutting the Cross on the top is recommended to allow for full rise but I forget about 50% of the time

    Also my second time using the Wheat Montana Flour, I used it in a Pizza Dough recipe on Sat night for a Cast Iron Pizza
    Not bad at all, not totally sold yet but I like it


    Name:  DO Bread.jpg
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    Name:  Crumb.jpg
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    Name:  Montana Flour.jpg
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    "No amount of money spent on a Stone can ever replace the value of the time it takes learning to use it properly"
    Very Respectfully - Glen

    Proprietor - GemStar Custom Razors Honing/Restores/Regrinds Website

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    Senior Member ZipZop's Avatar
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    Aloha!

    I make bread in my little camping dutch oven all the time when at campsite. It's one of the primary reasons I bought it for camping.... well, that and for making peach cobbler. Very similar ingredients as yours on bread. Yep, tried and true recipe for sure.

    Now you have me wanting to make some dutch oven bread!

    -Zip
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    "I get some lather and lather-up, then I get my razor and shave! Zip Zop, see that? My face Is ripped to shreads!" - Bill Cosby on Shaving

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    Senior Member blabbermouth tcrideshd's Avatar
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    That is a great looking piece of bread, but you know what? After reading the story, it really is the simple pleasures of life like a simple yet honemade bread and cheese along with a glass of wine with a life partner to be happy with, and that Shannon is a peach my friend, I believe I,ll go kiss my wife! Tc
    Ever wonder why you never see a motorcycle in front of a Shrinks office? ,,,,, then you have never ridden one "

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    Senior Member blabbermouth niftyshaving's Avatar
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    From time to time I need to clean a pan.
    This old brand seems to do the trick. It almost polishes the seasoning for me.
    If you need to scrub hard this could be the ticket.Name:  OldBonAmi.jpg
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    Modern owners of old pans may have no clue how the prize in hand
    got so smooth. Orbital sanders are new. Elbow grease is old school.
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  11. #718
    At this point in time... gssixgun's Avatar
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    These are fondly named by the wife "Egg "Merc"Muffins"

    Some Black Steel pans



    11" Lodge Griddle
    8" Skillet



    My new Silicone Egg Ring



    Fresh Local Duck Eggs



    And Viola' Egg MercMuffin is built









    Mmmmmmm


    Have a great long weekend Gents
    "No amount of money spent on a Stone can ever replace the value of the time it takes learning to use it properly"
    Very Respectfully - Glen

    Proprietor - GemStar Custom Razors Honing/Restores/Regrinds Website

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    Senior Member blabbermouth nicknbleeding's Avatar
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    I have some CI pans and a nice Dutch oven i believe its called. How do you clean a used pan to re-season it?

  14. #720
    Senior Member blabbermouth Dieseld's Avatar
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    Hey Glen, we have the same fine patterned china
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    Look sharp and smell nice for the ladies.~~~Benz
    Help support Movember https://us.movember.com/mospace
    ~~Dave~~

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