Longhorn 16
Senior Member
Lots of love and care went into the collection you have! Congrats.
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Old school cast iron.
- Thread starter Longhorn 16
- Start date
Lots of love and care went into the collection you have! Congrats.
Batjack
Cap`n Jack 1313
As I said above, my Mom got this out just for this pic. My Grand Ma's last quilt. She busted a hip and went into hospice at 104, so I'm guessing she was around 100 when she did this one.
I used mine on a glass cook top for a couple of years with no noticeable damage to the cook top. I hated the glass and got back to gas as quickly as I could. The heating elements in the glass cook top had a problem holding a temperature. It seemed that they were either on or off and tried to maintain a temp based on how long they stayed on.
naildrvr
Senior Member
I have a few pieces that I'll share. Only 1 piece is Griswold (cornstick pan), a few Lodge pieces, and some unmarked stuff. Only 1 piece is from my Granny and the brown looking Dutch oven with the wrong lid came from my wife's Papa. We found it in his barn.
Jester896
Senior Clown
OK...you folks finally got me off my haunches...ordered Baby Gurl a 12" Lodge skillet and and iron cover. Her birthday is next month...that should give me time to season it well for her and get her rolling on her way. Hope she likes the surprise!
Batjack
Cap`n Jack 1313
GOOD LUCK!
Dub
Senior Member
Awesome !!!!!
I'm sorta doing the same for my son....bought a Stargazer 10.5" last month and have been using it a great deal.
Starting to take on some character with the cooks. In another 30 years it ought to be ready to hand it over to him, lol.
New last month....
Today.....
Dub
Senior Member
https://www.amazon.com/Extreme-Matt...9&sr=8-1-spons&keywords=extreme+matters&psc=1
It's worked out well.
No having to hunt around in a cabinet to find what I need.
GA1dad
Senior Member
I really like the look of that hanging rack,,, very tasteful!!!
HuntinJake_23
Senior Member
I picked up this little gem from goodwill for $10, 10inch lodge Dutch oven with the lid. It just had some surface rust on the outside bottom. Cleaned it up and re-seasoned and it’s ready to go. I have 3 other skillets as well.
Attachments
Y'all be careful with those racks. Cast Iron is very hard but brittle and a pan can be broken by dropping it onto the floor. Those handles sticking out would worry me. At least I would turn them to the wall in an alternating pattern.
I have a rack that holds pans on edge so that they can't fall. I think it is a re-production of an old Griswold store display rack.
I have a rack that holds pans on edge so that they can't fall. I think it is a re-production of an old Griswold store display rack.
Dub
Senior Member
None of my cast iron is old-school.....but it's grown on me bigtime.
I've been using and abusing my Lodge 10" for 10+ years....grill, oven, stove to outside burner. It's been getting it done for me.
Added a really smooth-surfaced StarGazer skillet last year, thinking the smooth surface would be better for eggs and such. It works well.....but honestly the Lodge stuff works about as well for my needs and doesn't cost near as much. The handle on that StarGazer is too dang cumbersome and not real comfortable...in my paws or to my wife or son's little girlfriend.
That being said, I wanted something a little more user friendly for omelets.....which we eat quite often. Picked up a shallow 10" Lodge that we are eager to test out on some omelets.
Had one more cast iron need.....wanted something for bigger batch stuff....like chicken & such. This sucker will hold an entire bird and more....or a good sized batch of bacon. 15" Lodge skillet. Grabbed another one of their great brushes while I was at it.
Again.....none of mine were handed down. They are gonna be well used and taken care of and one day my son will get them and hopefully remember all the meals we had together over the years. Good stuff folks.
I've been using and abusing my Lodge 10" for 10+ years....grill, oven, stove to outside burner. It's been getting it done for me.
Added a really smooth-surfaced StarGazer skillet last year, thinking the smooth surface would be better for eggs and such. It works well.....but honestly the Lodge stuff works about as well for my needs and doesn't cost near as much. The handle on that StarGazer is too dang cumbersome and not real comfortable...in my paws or to my wife or son's little girlfriend.
That being said, I wanted something a little more user friendly for omelets.....which we eat quite often. Picked up a shallow 10" Lodge that we are eager to test out on some omelets.
Had one more cast iron need.....wanted something for bigger batch stuff....like chicken & such. This sucker will hold an entire bird and more....or a good sized batch of bacon. 15" Lodge skillet. Grabbed another one of their great brushes while I was at it.
Again.....none of mine were handed down. They are gonna be well used and taken care of and one day my son will get them and hopefully remember all the meals we had together over the years. Good stuff folks.
Hey Dub, by the time you hand them down they will be old school. That brush is OK but the cat's meow is the little square of chain mail that they sell. It is only rarely that I need anything but a spatula and a couple of paper towels on mine, though.
If I can, while the pan is still hot on the stove I will drain as much grease and stuff as possible from the pan then return it to the heat and add just enough water to cover the bottom. When the water hits the hot pan be ready for a violent & quick boil. Immediately turn the spatula upside down to form a good scraper and push it under all the stuck on stuff. It will immediately come free and dissolve in the water. Throw that out the back door, rinse with hot water, wipe with paper towel, and depending on how good your seasoning is on the pan put it back on the stove to dry or wipe it down with as little bacon drippings as you can then try to wipe that all gone. All of this should be done with the pan hot or as warm as you can stand it. Leave it on the stove till cool.
The stuff that you throw away can be much better used in gravies and sauces if you like. Look up deglazing a pan. The throwing away part was just for cleaning the pan.
If I can, while the pan is still hot on the stove I will drain as much grease and stuff as possible from the pan then return it to the heat and add just enough water to cover the bottom. When the water hits the hot pan be ready for a violent & quick boil. Immediately turn the spatula upside down to form a good scraper and push it under all the stuck on stuff. It will immediately come free and dissolve in the water. Throw that out the back door, rinse with hot water, wipe with paper towel, and depending on how good your seasoning is on the pan put it back on the stove to dry or wipe it down with as little bacon drippings as you can then try to wipe that all gone. All of this should be done with the pan hot or as warm as you can stand it. Leave it on the stove till cool.
The stuff that you throw away can be much better used in gravies and sauces if you like. Look up deglazing a pan. The throwing away part was just for cleaning the pan.
Dub
Senior Member
I've been using the brush after most every cook....along with hot water and a warm skillet.
Then wipe it dry...hit it with a little oil and call it good.
When the brush doesn't get it out is when I break out the chain mail. You are are spot-on...it'll get even stubborn stuff out with ease.
One time try the hot skillet, cold water and spatula. You will likely be amazed at what happens. If you want to use the stuck stuff for a sauce substitute wine for water.
Artfuldodger
Senior Member
Chain male pot cleaner? I've never see one. Found one here.
https://www.bedbathandbeyond.com/st...VkI-zCh3JzQreEAQYASABEgLu9_D_BwE&gclsrc=aw.ds
https://www.bedbathandbeyond.com/st...VkI-zCh3JzQreEAQYASABEgLu9_D_BwE&gclsrc=aw.ds
Dub
Senior Member
This is the one I've been using:
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG
Good size and zero complaints.
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG
Good size and zero complaints.
Artfuldodger
Senior Member
I have used a crumbled ball of tinfoil or one of those green/blue scrubbies. Salt and oil or water works good. I try not to use water but sometimes you have to. I think it's the soap that's bad, not water.
Just make sure you dry it quickly and oil it down a bit. My morning egg sticks a bit. I just put a little more oil in the pot and scrape it out after breakfast. The oil seems to break it up and the spatula lightly scrapes it loose. Then I wipe & clean it out with a paper towel.
Just make sure you dry it quickly and oil it down a bit. My morning egg sticks a bit. I just put a little more oil in the pot and scrape it out after breakfast. The oil seems to break it up and the spatula lightly scrapes it loose. Then I wipe & clean it out with a paper towel.
