old cast iron

[rover67]

Cool, I was wondering Flaxseed vs canola basically. I have used canola in the past and it was fine. the nastier pans I have are just nasty from years of build up on the outside and inside from quick wipes and insufficient cleans. I just want them to be nice and even again. I have an old pan from lodge that has some words cast into the bottom and they are kinda filled with muck now. Black and slick but it just looks gross. a few others the seasoning has flaked off of the inside.

 

[Mendocino]

Use an oil with the highest smoke point that has the best flavor. At my house we use cast iron every day. YMMV.

 

[Old40Dog]

Not really Porn ...LOL.....But Close!!!........LOL.......Fry up some GOOD bacon.............then the Eggs in the Bacon grease.......OMG! Been eating this since I was 5! Nothing better! If I die tomorrow......Oh well!!! At least I enjoyed my time here............ Hope to see you wheelin' in the after life!

 

[SteveH]

A buddy of mine gave me a fully rusty dutch oven (with lid) the other day as steel scrap. This thread has made me want to dig it out of the scrap pile and rehab it. It has some odd markings on the bottom, but is not Lodge, nor does it say USA. Maybe I'll document the rehab in this thread.

 

[rover67]

Yeah you should totally try to save it if you're into that sort of thing. It'd be neat to see what brand it is, people dig the older USA made stuff. There are a few newer brands trying to recreate the older stuff, that's neat. They aren't cheap though. Kinda nuts, but I guess there is a market for this type of stuff as of late.

https://butterpatindustries.com/ ($$$$$$$$)

http://www.stargazercastiron.com/

these were mentioned before:

https://fieldcompany.com

 

[MDH33]

I have a bunch of oldies I've been using for a long time, some I bought, some I inherited. Lodge, Griswold and Wagner. It would be fun to get a couple of those new ones and do a comparison. But it would be hard to pay that much knowing my $5 garage sale Griswold works so well!

 

[SteveH]

I got a new Lodge pre-seasoned cast iron fry pan ~15 years ago and am impressed. Non-stick, stays seasoned, works well.

Back story:

Prior to the good fry pan, I bought a cast iron Lodge flat pancake griddle, and it was so thin that it didn't heat evenly. You could see where the stove burner contacted the cast iron by the darker areas on the pancakes. I was very surprised, in that I figured 'cast iron is cast iron' and that heat transfer would be excellent. Not true, in this case. Maybe when people complain about 'modern cast iron' - this is what they mean.

Anyway, I wrote Lodge, sent them photos, and they agreed and replaced the defective griddle with this fry pan, with which I am totally satisified.

 

[simps80]

Cool, I was wondering Flaxseed vs canola basically. I have used canola in the past and it was fine. the nastier pans I have are just nasty from years of build up on the outside and inside from quick wipes and insufficient cleans. I just want them to be nice and even again. I have an old pan from lodge that has some words cast into the bottom and they are kinda filled with muck now. Black and slick but it just looks gross. a few others the seasoning has flaked off of the inside.

the cast nutso's swear by this:

https://buzzywaxx.com

I guess if I had 1 of those $300 butter pats (quite impressive) I might buy special seasoning for it

 

[Hulk]

My family has used peanut oil with good success.

 

[rover67]

Awesome, I may try that buzzy wax stuff. Maybe some oils on some too. Stoked to clean these puppies up.

 

[DanInDenver]

Looks like its Grapeseed, Canola and beeswax. DIY

 

[simps80]

Cowboy Kent breaks down the 4 USA mades here:
I just re-watched it cause I have been really considering that butter pat some more.
I think he may have talked me out of it and saved me some money, which is good, cause that stargazer and field are a lot cheaper.

 

[MountainGoat]

That sure explains why I never got the whole cast iron cooking thing. All we've ever tried were Lodge skillets! Makes me want to experience a Field or Stargazer now.

 

[rover67]

Yeah those Field Company Skillets look pretty neat.

 

[subzali]

Well that was smoky, but I think I got my 4 new matfer pans ready to go, maybe I’m doing it wrong? Been watching this series and 30 minutes through here he’s cooking in a black steel pot, seems like a good recipe, apricot chicken curry, not cast iron but similar principles apply I guess.



Looks like he uses a Dometic burner and a Bedourie camp oven for a lot of his cooking.
https://www.4wdsupacentre.com.au/be...-oven-frying-pan-hanging-pan-boiling-pot.html

 

[MDH33]

4WDaction is fun. I watched a bunch of those this Winter. I'm ready for the Spring and some time in the desert. Will definitely bring along some cast iron and the big stove for some good eats.

 

[simps80]

yep i am that guy now.
i will say in my defense this pan is rad.
smooth as glass cast and seasoning. like the handle shaped to hold a utensil. very nice pan

 

[rover67]

That’s bad a$$ Mike. Should be no guilt there you gotta do what makes you feel good! I’m excited to see what you think. That’s an awesome piece. I bet runnin’ yer fingers over that sweet smooth pan is nicer than runnin’ ‘em through a sweet vixen’s hair

 

[rover67]

Jewish guy once taught me you cain’t Rush bacon.. about 45 mins on the stove..

My new griswold I just refinished. Got it for Christmas:

 

[Mendocino]

Paleo Chili cooked in our 12” Lodge for the Maze trip next week. @DaveInDenver @Stuckinthe80s