Calling All Old Cast Iron Lovers.......

[verthandi]

Quote:
I saw a few of them when I was in the store! They also had those large pots with handles, I guess you use those over a fire? But I want one of those now.

I'll have to wait til next month.

I'm not sure of cleaning them though - I usually just scrape off the gunk and run hot water over them and scrub with a brush. Then give them a little olive oil let them dry and put them away. Is this the way to do it? *ahem* Katy....hint hint.

Nice find, Luna! I use cast iron to cook in on a regular bases. You can scrub it all you want as long as you season the item after. I actually have an original choreboy that is made of metal rings interlocked together for that job, but any heavy duty scrub pad will work. Then lightly rub it with oil and put it in the oven at 200 degrees for 2 hours. After you have seasoned it, do not use soap to clean it again, unless you really like baking an empty pan in the oven all over again.

I found this after I posted the message above. They use a higher tempature. "Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours. "

 

[tazcat70]

I love my cast iron pans. I have a couple griddles, a square skillet, a round skillet, around flat skillet/griddle, and a tortilla pan. I recently went and bought some stainless steel cookware and I am having the darndest time using it.

Wonderful find!!!

 

[BoerneChickens]

Quote:
I wasn't lucky enough to inherit any cast iron - but I got a bog old heavy rolling pin that was my great grandmothers - I love it and know exactly what you mean about the connection

 

[Lunachick]

Hey thanks for the feedback on the care of cast iron. The last thing I want would be a sticky substance on the pans/griddles. yuck I appreciate the info.

It sure is nice to know a lot of people use them.

Now I'm on the search for other pieces.

I had those griddles on my stove for two days, couldn't stop looking at them.

Anyone have pics of there nice old stuff? Or not old, but black and used (lovingly, of course)?

 

[Lunachick]

Quote:
I wasn't lucky enough to inherit any cast iron - but I got a bog old heavy rolling pin that was my great grandmothers - I love it and know exactly what you mean about the connection

That's great that you got her rolling pin! Yes, the connection, makes it more special.

 

[darkmatter]

Quote:
I use a cast iron teapot for my wood stove steamer, I use stove black on the outside of it---No Rust. The inside develops a nice white lime coating of course.

 

[Lunachick]

Quote:
I saw a few of them when I was in the store! They also had those large pots with handles, I guess you use those over a fire? But I want one of those now.

I'll have to wait til next month.

I'm not sure of cleaning them though - I usually just scrape off the gunk and run hot water over them and scrub with a brush. Then give them a little olive oil let them dry and put them away. Is this the way to do it? *ahem* Katy....hint hint.

Nice find, Luna! I use cast iron to cook in on a regular bases. You can scrub it all you want as long as you season the item after. I actually have an original choreboy that is made of metal rings interlocked together for that job, but any heavy duty scrub pad will work. Then lightly rub it with oil and put it in the oven at 200 degrees for 2 hours. After you have seasoned it, do not use soap to clean it again, unless you really like baking an empty pan in the oven all over again.

I found this after I posted the message above. They use a higher tempature. "Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours. "

thanks for the directions vert! Yea I don't like baking an empty pan either.

Espeically reading that last paragraph.....

 

[Opa]

I love cooking with cast iron. In fact there is a venison roast slow cooking in a cast iron dutch oven right now. I have skillets ranging from 6" to 20", several dutch ovens, a extra deep chicken fryer, several griddles, and several different shapes and sizes of corn bread or muffin pans. I don't think any of them are younger than my 64 years, and several are closer to 100+. Several once belonged to my grandmothers, and a couple once were used by my great grandmother. The majority of mine are Griswold and the remainder are Wagners. These are the best you can buy. If you ever see them at garage sales going for little money snap them up. A Griswold #10 12" skillet is worth $150.

 

[greathorse]

A little piece of cast Iron that I love to use!! Actually I have owned it for years and finally last year cooked for a very large group, I think we will turn it into an annual event. It has a 65 gallon capacity.

I love cast iron and have a mixture of old an new stuff. I love cooking with it both indoors and outdoor dutch oven style. It is great stuff

 

[PriceFamilyFarms]

i cook just about everything in cast iron!!