Discussion in 'Camping, Hiking, Cooking' started by SHD, Jan 21, 2016.
That looks amazing!
I wouldn't live without my lodge skillet. Sure I'd love to have my great grandmother's pan, but my mother is using it. It's black gold...pretty much a mirror that nothing can mar. Lodge is the easiest, fastest way to get into cast iron cooking. It's also cheap enough that if you decide it isn't for you, you can bail without much investment.
Look for the treasures, if you want, later.
I have a lodge 10.5 which accounts for much of my cooking. I also have an 8" cast skillet which I saved from my great-aunt's place 15yrs ago--it had been hanging in a barn for probably 25yrs before that.
It's kinda funny, my mother had my great-grandmother's large skillet forever, but it was relegated to storage until one night when my dad cooked (a rarity) and pulled it out. My mother saw how easily it cleaned, so she started using it. Odd thing, tho, it took a long time before she 'learned' how to clean it, so dad always did it...I think that may have been part of mom's motive.
Now she uses cast iron for most things.
I just check the skillet my 86 yr old mom keeps on her stove and uses regularly. It's an Erie from the third series, c. 1892-1905. Unfortunately, she no longer remembers which grandparent gave it to her.
Sue, that pan looks like it has fried a few taters over the years.
Nice, those grill pans are pretty sweet. I need to add one of those to my stack.
That's a sweet pan right there, love the Erie stuff. It's no wonder many companies used the Erie/Griswold patterns latter on. There is a nice selection of older CI at a booth in the antique mall in Cashmere that is worth checking out, FYI. Here is a picture of the original factory in Erie, PA.
I'm the 3rd or 4th generation to use this fry pan. I have 3 of them in different sizes. No idea what brand they are, but I sure like them.
I'm no expert but I think that is an unmarked Wagner Ware skillet. Good, solid pieces that stand the test of time.
Man, this stuff is COOL. My Dad rarely cooked when I was growing up, but when he did, he always did so using a cast iron skillet... pancakes, pepper steak, and hashbrowns were the usual suspects. I wonder if he still has it?
Dammit, now you guys have awoken a new interest I didn't realize I even had!
Not to derail this thread but do any of you guys have tried and true methods for reconditioning a cast iron skillet?
I have a lodge that I bought 5 years ago or so but despite regular use it's never built up that mirror finish, and it's far from non stick. I can't cook potatoes or fry eggs cause they stick too much.
I'd like to scour it out and reseason it, would appreciate any advice.
If you have a FB account join this group
Lots of knowledge there and information about reconditioning old skillets. I have had good luck with the Cone, I think they call it the Crisco 500 method.
I season my iron with flax oil and apply a very thin coat every now and then. I learned this technique from this site:
Cool article by Sheryl is great, thanks Geared
Lower heat and longer cook time can eliminate some sticking too. Don't need high heat with CI.
We don't really clean our pans too much either, my opinion is pre heating kills the bad bugs...
Thanks for the advice, I will check those out. Might have to have my wife check the FB one as I am one of the Neanderthals without an account
My wife gifted me my first cast iron pan for Christmas this year. A 12" lodge skillet. Owning cast iron has re-sparked the chef in me. After just a month my collection has grown, and the food has been amazing. Next on the list will be a 10" grill pan, and a camp dutch oven.