Homesteaders

[rancher hicks]

Wanted to update my cockerel problem. It seems after the mail episode, he now leaves the coop every time I walk in. Sometimes he comes back in before I want him to, so I walk toward him and make him go back out. He still gives me the stink eye, and acts pretty brave when I'm on the outside of the coop, but once I walk in, he's gone.

So now it's a wait and see kinda thing. Hopefully he's just young, but I'll keep an eye on him.

You might consider replacing him asap if he doesn't wise up.

 

[rancher hicks]

Scored a couple of large cast iron fry pans. One deep enough to replace DW's nasty teflon pan.

I've got three in the oven now seasoning according to Mary Janes Farm. A decent magazine though I bristle at ALL
women's farm magazines. We are after all a team DW and I. As all couples, even male and female, should be.

Anyone here got experience in seasoning cast iron pans?

I've used some suet DW had in the freezer. Not sure what she intended it for. A roast I think. In this team, she cooks. I eat. Is it selfish to want to make sure she has a good set of pans? Her ceramic coated pot is to heavy for her, so my part is to wash it and lift it when she needs me too.

 

[Talithahorse]

to season old cast iron use something like steel wool, etc to scrub off as much of the rust as you can, then coat them down with oil. (I use vegetable oil), then put them in an oven and turn it on to around 400 degrees. Let them heat up and once they reach temperature turn the oven off and let them cool. I will then recoat them with vegetable oil, let it soak overnight and then wipe down. For one with no seasoning left, I might do that a couple of times, then I try to fry something in them the first couple of times I use it. I then leave the oil in the pan overnight and then rinse it with just water, wipe it dry (water is the enemy here) and then rub a very thin coat of oil on the pan and wipe dry. It should be in good shape for you after that. Remember when you wash use little to no soap, rinse well, dry thoroughly and then recoat each time with a thin layer of oil. This will keep it in good shape.

The Lodge store has a great section on care of cast iron.

 

[rancher hicks]

to season old cast iron use something like steel wool, etc to scrub off as much of the rust as you can, then coat them down with oil. (I use vegetable oil), then put them in an oven and turn it on to around 400 degrees. Let them heat up and once they reach temperature turn the oven off and let them cool. I will then recoat them with vegetable oil, let it soak overnight and then wipe down. For one with no seasoning left, I might do that a couple of times, then I try to fry something in them the first couple of times I use it. I then leave the oil in the pan overnight and then rinse it with just water, wipe it dry (water is the enemy here) and then rub a very thin coat of oil on the pan and wipe dry. It should be in good shape for you after that. Remember when you wash use little to no soap, rinse well, dry thoroughly and then recoat each time with a thin layer of oil. This will keep it in good shape.

The Lodge store has a great section on care of cast iron.

We had looked at pans at Gander Mountain. The one we had our eye on was $40, so we saved at least that much with just the one pan.

I was surprised how expensive CI pans were in the antique stores when I was last in AL. That was years ago. Of course we have antique stores here, but they're a bit pricey too.

I suppose that just like other pans you have to learn to cook in them. Temps get to hot and it can burn stuff on? The same can happen with teflon too and usually does in this house.

Thanks for the tip on re-oiling the pan after use. It's not something I've been doing nor learned growing up.

 

[Talithahorse]

We had looked at pans at Gander Mountain. The one we had our eye on was $40, so we saved at least that much with just the one pan.

I was surprised how expensive CI pans were in the antique stores when I was last in AL. That was years ago. Of course we have antique stores here, but they're a bit pricey too.

I suppose that just like other pans you have to learn to cook in them. Temps get to hot and it can burn stuff on? The same can happen with teflon too and usually does in this house.

Thanks for the tip on re-oiling the pan after use. It's not something I've been doing nor learned growing up.

They can be pricey but they are so sturdy that I have received them as heirlooms. With cast iron, it is low heat. Keep it low and give it a bit of time to warm up. Once you learn to cook with it, it is amazing to cook with. If I had to give up every pan but one, I would keep my cast iron camp fire with the lid. Can cook anything in it.

 

[wyoDreamer]

Food tastes so much better when cooked in a cast iron pan - so says my DH. Our favorite is fried potatoes, in second place comes potato pancakes.
He was so happy to get me a gas range at the old house. I hated the electric stove with the glass top at the old house and he promised me a gas stove to get me to move to Wyoming. When we moved back to WI, we brought the stove with us! All so we can use the cast iron in the kitchen.

 

[rancher hicks]

Food tastes so much better when cooked in a cast iron pan - so says my DH. Our favorite is fried potatoes, in second place comes potato pancakes.
He was so happy to get me a gas range at the old house. I hated the electric stove with the glass top at the old house and he promised me a gas stove to get me to move to Wyoming. When we moved back to WI, we brought the stove with us! All so we can use the cast iron in the kitchen.

Well I do know you can make great home fries in a cast iron pan. My SIL from the U.K loves when I fry up leftover mashed potatoes. I like to cook them til they get a nice crust. Too fry up some left over goulash with some butter. Yum! DW cringed when I told her I made scrambled eggs and tossed in my GK's leftover mac and cheese.

Omlets can be made with whatever you want IMHO. 'Cept maybe mushrooms. I hate mushrooms.

Hold on. Why would you move back from WY to WI? Now I don't imply I know much about either state, but I am curious. If you don't mind.

I learned here CA gets snow. Something I was ignorant about before BYC.

I am currently reading "Into the Wild" (Jon Krakauer). Them main character goes to Alaska. My DS and his are being transferred to AK next year. I also have a BYC friend in AK. Point? I just like to learn things about how things are in other states.

Now I know there was something I read today I wanted to share here but I think it was in the new issue of "Outthere" the TSC magazine they give out. I left it at the PT office. I'll get another soon though. I like to leave used magazines at the offices or any waiting room.

Anyhow it was about NO Tilling. Some might find it interesting like I did.

(Keep in mind folks that not everything I say here is just for the quoted person but y'all too.)

 

[Talithahorse]

I love to cook a good 7 bone in the dutch oven with potatoes and carrots, slow cooked ideally on good embers but can also be good in the oven. Add a good chunk of sourdough bread made in a dutch oven and you absolutely can't beat it. Top it off with some apple crisp and a good homemade drink and wow! That is livin'

 

[Jackschicks]

I love cooking with cast iron and I have a couple of very well-seasoned cast iron skillets that were my grannys that I have been using for thirty years. I think the best way to season new cast iron is to clean them well, then deep fry something in them like french fries, fritters or okra. When you're done just pour the oil out & wipe them out with a paper towel - once I've done that several times they seem to be good to go.
I have a 9" square cast iron skillet that was my granny's that I use to make cornbread, brownies and pineapple upside down cake. It gets deliciously crispy all around the edges and on the bottom - we all fight over the corner pieces! I also have her cast iron bundt pan which makes an amazing cake, very moist on the inside with a light crusty outside. I'm not sure they even make them anymore.

I'm making myself hungry..............

 

[KlopKlop]

I love cooking with cast iron and I have a couple of very well-seasoned cast iron skillets that were my grannys that I have been using for thirty years.  I think the best way to season new cast iron is to clean them well, then deep fry something in them like french fries, fritters or okra.  When you're done just pour the oil out & wipe them out with a paper towel - once I've done that several times they seem to be good to go.  
I have a 9" square cast iron skillet that was my granny's that I use to make cornbread, brownies and pineapple upside down cake.  It gets deliciously crispy all around the edges and on the bottom - we all fight over the corner pieces!  I also have her cast iron bundt pan which makes an amazing cake, very moist on the inside with a light crusty outside.  I'm not sure they even make them anymore.  

I'm making myself hungry.............. 

I've seen cast iron bread pans for sale recently, so I'm sure you could find a 9x9 of you looked