Iron Skillets

Discussion in 'Camping, Hiking, Cooking' started by Evan Burck, Jul 4, 2011.

  1. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    Well what do ya think about this cast iron griddle?

    [​IMG] ;)

    Here's a pic of my daily users, my parents old BS&R skillet and our old Wagner griddle. :) Still works like a charm.

    [​IMG]
     
  2. Loren Jensen

    Loren Jensen Active Member

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    You can roll up to Woolley and eat some food at thee "Iron Skillet"

    Doubt you'll leave hungry or leave with a solid turd. Totally worth it, though.
     
  3. professori

    professori self-important blowhard!!

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    I have an old 12" Grinnell (Canadian brand) from the '40s. It gets the best of treatment from me and provides the best, stick-free cooking you can find. Never sees soap, just an occasional soak in heated water for stubborn spots and a light spray with Pam after each use. (I use it often enough that rancid oil isn't a problem). I also have 3 Lodge dutch ovens, 2 w/tripod legs for use with briquets (12" & 10") and one flat bottom (12") for use in the home oven. I wouldn't ever consider an enamelled one.
     
  4. Stewart

    Stewart Skunk Happens

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    I've picked up a couple of pieces at Value Village for ridiculously cheap. The only negative to cast iron is weight. Other than that, it seems to be ideal. You can use metal utensils and not worry about scratching it. You'll never need to buy another skillet.
     
  5. Ed Call

    Ed Call Mumbling Moderator Staff Member

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    I've got one DO and one IS. Jerry, that griddle is massive. Too big to fit through the door!
     
  6. jumbo215

    jumbo215 Jasper hickman

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    Lumberjack pancakes at that guys house!
     
  7. coinman

    coinman New Member

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    Got any good lumberjack pancake recipes you would like to share that cook up good in cast iron?
     
  8. P.Dieter

    P.Dieter Just Another Bubba

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    This one is yet to be beat in my family

    2 cups flour
    1 tsp soda
    2 tsp b powder
    2 tblsp sugar
    2 eggs
    2 cups buttermilk
    1/2 cup milk
    3+ tblsp melted butter

    1/2 recipe works for my family of three
     
  9. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    Yup, have to turn sideways. It's a WWII issue griddle. Cooking in the field. :) Mine is marked Wagner, but most were marked US Army 1943
     
  10. Jerry Daschofsky

    Jerry Daschofsky Moderator Staff Member

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    I just make plain old pancakes with Krusteas, but add melted icecream in for the water (trick I learned from a friend). But growing up, we always had corncakes. Wish I had a recipe, but my Dad always made them with amix of cornmeal, flower, and some other ingredients.
     
  11. Mark Walker

    Mark Walker Active Member

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    These are pretty fair. Like the blue corn/sour milk personally.
    If you don't have sour milk on hand, you can add a just "hair" more than a teaspoon of lemon juice or vinegar and let the milk sit for 10/15 minutes. When it starts to "curddle" it's ready to add.

    1 c. boiling water
    3/4 c. yellow or blue cornmeal
    1 1/4 c. buttermilk or sour milk
    2 eggs
    1 c. unbleached or whole wheat flour
    1 tbsp. baking powder
    1 tsp. sea salt
    1/4 tsp. soda
    1/4 c. canola oil
    4 strips bacon, fried and crumbled.
    Pour water over cornmeal, stir until thick.
    Add milk; beat in eggs.
    Sift together flour, baking powder, salt and soda. Add to cornmeal mixture.
    Stir in salad oil and bacon bits.

    Bake on humongous hot griddle.:rofl::thumb:
     
  12. Slipstream

    Slipstream Active Member

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    Jerry, Is that the US Army backpacking model? SS
     
  13. joellirot

    joellirot Member

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    Good place to ask a question. Sometimes you can find older cast iron stuff - but it's been mistreated and is not in good shape. Crusty patina or light rust seem pretty common. Any thoughts on how to clean up older stuff? I've also abused some stuff and gotten light rust on it in the past - same question - what's the best way to clean it up. if it's not cleaned up properly the next layer of 'patina' just lifts off.

    and, on the stuff that I've gotten going well (just cheap stuff - I'll start looking at yard sales for older stuff to play with :), I always oil after cleaning. I bought some lard and that's by far the best. if you don't have or can;t get lard - use a piece of bacon and wipe everything down after drying. i found that the oil will go rancid after a while (not so much with the lard). if it gets a little rancid just put it on the grill and heat it up for a while. Then i would store it dry.

    I'm sure sandblasting would be a good method for cleaning up - but i don't have a blaster and it seems a little over the top. :)

    just my 2 cents worth - from the rookie.
     
  14. Evan Burck

    Evan Burck Fudge Dragon

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    Use a good porter or stout in place of water on your pancakes. They come out fluffier, and way awesome. For fruit pancakes, I like using Rodenbach Grand Cru to whip them up. mmmmm... Getting breakfast ideas for the weekend now.
     
  15. Mark Walker

    Mark Walker Active Member

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    Maybe add some craisons and pineapple................:rofl: