Cast Iron Skillets

[CCW 1,293]

1 minute ago, 8ntruck said:

 

@CCW where did you find that cast iron wok?  We are coveting it.

 

 

My army son was stationed in Korea and met a lovely young lady who came to the states to marry him.  When he was in Afghanistan she lived with my wife and me for nine months.  As a result we made numerous trips to the Asian market in Hartford.  There I found the wok and it was only $25.  That was in February of 2013.

 

[8ntruck 6,998]

5 minutes ago, CCW said:

 

My army son was stationed in Korea and met a lovely young lady who came to the states to marry him.  When he was in Afghanistan she lived with my wife and me for nine months.  As a result we made numerous trips to the Asian market in Hartford.  There I found the wok and it was only $25.  That was in February of 2013.

 

Guess we will have to start visiting Aisian markets when we travel.

[rmaynard 15,434]

34 minutes ago, midpack said:

I was told not to use cast iron on a glasstop stove

We use ours on a glasstop as well. Just don't drop it.

[D_Mac 8,607]

Puzzeled.. still say it's a No. 7 chicken fryer from BSR. 

[rmaynard 15,434]

3 hours ago, D_Mac said:

Puzzeled.. still say it's a No. 7 chicken fryer from BSR. 

Was this in reference to my picture? If so, it's a #5

[D_Mac 8,607]

2 hours ago, rmaynard said:

Was this in reference to my picture? If so, it's a #5

Yes I'm trying to figure out the maker. When I first saw the photo I was for sure it was a Birmingham Stove and Range pan. After seeing the bottom and not seeing a heat ring or any markings I am not sure. The handle looks like a BSR but BSR are identified by the handle, solid heat ring, and their font. You say it's a #5. Does it say " No. 5" ? BSR also was only one to use No. then the number. They also used fractions. Other makers used decimal point. See my BSR pans. I can't see any marks on your pan and the absence of a heat ring makes me uncertain. 

[ebinmaine 67,420]

We have a few hanging out in various places.  

 

 

These are from various relative's estates. 

 

The chrome one in the middle was my maternal grandmother's.  Used on a regular basis for decades. Likely by her mom as well.  

 

 

These are modern Lodge brand. Inexpensive and USA made.  

Trina picked them up for experimenting. 

It's handy to stove top cook food then be able to bake it in the same pan.  

 

 

[C-85 681]

We love our cast iron pan!  For years we tried all kinds of 'non stick' pans and always ended up being disappointed because they all seemed to work fine to start with, then would soon become food 'stuck!'  Our large cast iron pan was only used for camping, but now we use it all the time (for about 5 years now) and on our glass stovetop.  Not much sticks to it, but when something does (mainly for not using enough olive oil), it's easy to scrape out  and we don't have to worry about damaging any non stick coatings!  The only thing that's less than ideal is the cast iron pan is heavy, so I wouldn't drop it on any glass stovetop !

 

C-85

[ebinmaine 67,420]

3 minutes ago, C-85 said:

I wouldn't drop it on 

Anything.  

 

[ebinmaine 67,420]

Just saw this an' figured you folks would enjoy it.  

 

 

[8ntruck 6,998]

Used our Wagner Ware Sidney 0 smooth bottom skillet to make pan fried potatoes and onion tonight.  This is one of the fry pans that has been around for as long as my wife and I can remember.  Was probably my wife's grandmother's.  Cleaned it with a few drops of dish detergent, brush and hot water.  Set it on the burner set at low to dry it, then into its storage place in the oven.

 

Good to go for next time.

 

When it needs re seasoning, that means it is time for us to have bacon.

[ebinmaine 67,420]

8 hours ago, 8ntruck said:

When it needs re seasoning, that means it is time for us to have bacon.

NIIIIICE.  

[D_Mac 8,607]

[Razorback 1,035]

I just saw this thread...... I LOVE cast iron cookware!!!! Started the addiction when I got my 93-yr-old mom's Wagner dutch oven (originally belonged to HER mother, dated 1920's-1930's). I learned how to refurbish it from Cowboy Kent Rollins (find him on YouTube). Acquired several skillets (Wagner and BSR), 2 chicken fryers (one is a hammered Chicago Hardware Foundry, the other an old Lodge one-notch), a Griswold Square Egg Skillet, and bought a NEW cast iron waffle iron from Appalachian Cast Iron Co.. 

The final thing I am looking for is a Cue-Grill cast iron grill. My folks had one of those when I was a kid, and when I was really little, I burned my hands on that thing...... must have needed to test my folk's, "Don't touch!! It's HOT!!!"  (I don't think I can post any pics...)

 

I have also refurbished a 3-leg camp dutch oven (BSR) and a skillet (Dixie Foundry) for friends.

Edited December 1, 2023 by Razorback

[D_Mac 8,607]

I'm hooked on them now. Since I started this thread my collection has grown. My favorites by far are the Eries. I have an 8, 9, and 10. The 10 was my grandmother's and is the pan that started my interest. I'll post pictures of all of them soon. I use one just about everyday.

[Razorback 1,035]

I kick myself for not "discovering" cast iron cooking earlier.... just never really thought about it..... Until....... I was watching a video by Kent Rollins where he was showing how to make "cowboy coffee" (try it, if you have never... basically a boiled, smoooooooth coffee.... a wonderful substance!!)..... got me to browsing his other videos, which include cast iron refurbishing, care, and cooking. He is also an outstanding, honest-to-goodness chuck wagon cook! Once I saw his cast iron video(s), it made me think of the crusty "bean pot" my mom had given me several years ago. This "bean pot" is the old Griswold dutch oven I mentioned...... using his method of stripping it via a self-clean cycle in the oven, then reseasoning it, that made that old "bean pot" look like it was brand new! Since then, I mainly use it for making chuck roast dinners. I have refurbished ALL of my non-new iron this way, and it works really nice!

Otherwise, we too use our cast iron daily..... usually the skillets or a flat, round griddle with a handle that is perfect for grilling a sandwich. 

Just yesterday, I used the waffle iron (you really should check out Appalachian Cast Iron Co.! They make some high-quality stuff, and Tony the owner is a really great guy) and the Griswold Square Egg Skillet to make breakfast. (Look on YouTube.... there is a really funny video of a guy who found one of these skillets.... blows his mind about "square eggs".... I think he is from Minnesota?).

The waffle iron is the only piece that I have spent "good money" for.... but it was worth it! 

(on edit: If you'd like a really tasty pancake/waffle mix, look up War Eagle Mill that is here in NW Arkansas... a real, functioning grist mill. Their Pecan Cinnamon Pancake mix is really nice. They also have lots of other flours and meals, all organic if I am not mistaken. And, if you order $60 or more worth of stuff, they ship FREE!)

Edited December 1, 2023 by Razorback
more info

[Razorback 1,035]

@D_Mac....... seeing where you are from reminded me of Genesee Cream Ale........ I have some tall cans in my fridge! (Learned about their beers when I was younger, visited relatives near Sherman and Ripley, NY.....)

[D_Mac 8,607]

Yes Genesee Beer is our local beer. You have to give up the Cream Ales and reach for a 12 Horse !!    CHEERS !

[Razorback 1,035]

51 minutes ago, D_Mac said:

Yes Genesee Beer is our local beer. You have to give up the Cream Ales and reach for a 12 Horse !!    CHEERS !

I saw that on their website..... not sure we can get that here....... I will find out. Besides the Cream Ale, my local store had the Honey Brown... 

[D_Mac 8,607]

Breakfast this morning using my go to square pan for bacon and eggs

 

Edited December 9, 2023 by D_Mac

[8ntruck 6,998]

Made a batch of chili in our cast iron chicken fry pan and baked some cornbread in an iron fry pan the other night.  Good meal.

Edited December 9, 2023 by 8ntruck

[ebinmaine 67,420]

Trina used hers yesterday evening to fry us up some chicken. 

[Razorback 1,035]

Last weekend I roasted a turkey to use in turkey/noodle soup....( Aldi had ButterBall for .99/lb..... bought 4 17-pounders.) Ended up with 14 quarts of pressure-canned goodness for the shelf, as well as maybe 1.5 gallons to eat. Finished THAT off during the week.... along with that, I made some cornbread in a skillet..... found a recipe for maple-bourbon cornbread! MAN, was THAT good!!! (sweet, though). 

 

This morning, we used our cast iron waffle iron for guess what????  And a small cast iron round griddle for some fried eggs.

[D_Mac 8,607]

You had me at Maple Bourbon. My drink of choice is Iron Smoke Maple Bacon Bourbon. How good would that be with some of that cornbread.

Edited December 9, 2023 by D_Mac

[Razorback 1,035]

2 hours ago, D_Mac said:

You had me at Maple Bourbon. My drink of choice is Iron Smoke Maple Bacon Bourbon. How good would that be with some of that cornbread.

 

 

I used a boxed cornbread mix, but next time I will use ingredients from our local War Eagle Mill......

Here's the recipe...... For the bourbon, of course I went on the higher end of the scale. I might back off of the maple syrup slightly.... maybe 1/4-1/3 cup or so.... we'll see.

 

1 cup unbleached all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1/3 cup + 2 tablespoons pure maple syrup

1/4 cup melted butter or vegetable/canola oil

1.5–2 tablespoons bourbon

1 large egg

 

Preheat oven to 400°F. Grease an 8 or 9-inch cast iron skillet.

In a medium-sized bowl, whisk together flour, cornmeal, baking powder, and salt until thouroughly combined.

In a small bowl, whisk together the buttermilk, maple syrup, melted butter, bourbon, and egg.

Add the liquid mixture to the dry ingredients and stir just until combined/moistened, do not over-mix, and do not whisk out the lumps!

Pour the batter into the skillet and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with soft butter and honey.

Edited December 9, 2023 by Razorback