Cast Iron skillet thread

[Backwoods101]

Received a cast iron skillet for Christmas this past year and man I have falling in love. Not sure what it is but it feels good cooking on it. What are some of the tricks you use to keep it seasoned, too wash it, etc? Right now I'm cooking Carne Assad chicken and man is ridiculously good! Looking forward to some recipes and in sight into the cast iron world of cookware [emoji106]


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[Backwoods101]

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[jshouse]

In

[Thegutman]

Don’t use soap and just scrub and rinse out in the sink under running water. Place back on stove and heat until dry then coat with oil. Will last a lifetime.

[Sparkles]

Home fried taters and eggs on cast iron can’t be beat

I have dozens of pieces
I’m mostly a griswold fan but not above Wagner ware or old lodge.


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[Backwoods101]

This stuff is ridiculously good. I take boneless thighs and chop them up into bite size pieces and layer the skillet with the chicken. Then season well with the seasoning, after 5 mins flip the chicken over and season it again. Toss it on a tortilla with cheese and picante and you WILL walk away a champ.


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[Backwoods101]

Don’t use soap and just scrub and rinse out in the sink under running water. Place back on stove and heat until dry then coat with oil. Will last a lifetime.

[emoji106], I've been doing it wrong. Thanks


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[Backwoods101]

Home fried taters and eggs on cast iron can’t be beat

I have dozens of pieces
I’m mostly a griswold fan but not above Wagner ware or old lodge.


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This piece is an old lodge. I have a feeling that by the time I leave this world there will be plenty of cast iron to pass down.


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[Rotney]

This what I use on mine to clean.

Heat up, after using, scrape with this, wipe out with a paper towel, heat up again and apply a lil oil.

Works great.




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[sir shovelhands]

Home fried taters and eggs on cast iron can’t be beat

I have dozens of pieces
I’m mostly a griswold fan but not above Wagner ware or old lodge.


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My griswold 8 is my favorite pan. Too bad the 10s and 12s are so expensive now.

Op: if it's a lodge that has a rough finish on it, I'd take a grinder to it and remove the seasoning to bare metal and then get it smooth as a baby's butt. Then season it yourself.

[MetalMan2004]

Don’t use soap and just scrub and rinse out in the sink under running water. Place back on stove and heat until dry then coat with oil. Will last a lifetime.

Or many lifetimes. I’m several years into using my grandparents’ cast iron that I inherited. Absolutely love em!

[gpena]

Barnical Bill needs to chime in with some of his dessert recipes and chili

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[KDinTX]

We use a couple of old Griswold cast iron skillets, cleaned them up and seasoned with crisbee, they are about as non stick as can get. Some of the best meals we cook are with these two cast skillets. I also have the corn bread pan, flat iron, and Dutch oven all made in the 30’s.

[Charles]

Cast Iron is greatness.

Add a cast iron dutch oven to your collection.

[mikerosa]

Cast Iron skillet thread

I have a big one I bought and keep @ camp.

You can wash it with soap, but not recommended.

I prefer to warm it up on the fire with water in it to get stuck food off.

When done and cleaned, I smother it in and out with olive oil, and rub it in the metal. I leave a nice coating around the edges and it runs down into the base. When I return the following week, it’s oiled up, the base has a bit more oil in it from running down. I simply wipe it out with a dry paper towel in and out.

This oil coating keeps it from rusting in the Florida high humidity.

Now just before cooking with it, I will get a wet soapy sponge and wipe the outside to retard the outside from flaming with the olive oil.

I use olive oil because the flavor it leaves is so much better than any other oil.

Here’s some pulled wild boar [emoji203] @ camp.











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