Lets see the cast iron

[COS]

Here is my Lodge 12 in skillet with a pan pizza cooked on my Akorn kamado.

That looks good, never thought of that. My wife likes doing pizza.

 

[sfisch]

Some awesome pieces and collections! What's the best thing to clean the coated cast iron pieces? My Rachel ray dutch oven has some discoloration on the bottom and I have tried everything.

 

[Big Red Fan]

Here is my Lodge 12 in skillet with a pan pizza cooked on my Akorn kamado.

Would you be so kind as to share said recipe pictured above? :grin::wave:

 

[dadsr4]

12 in. Lodge

 

[dport7]

Some awesome pieces and collections! What's the best thing to clean the coated cast iron pieces? My Rachel ray dutch oven has some discoloration on the bottom and I have tried everything.

Depends. If the discoloration is in the season, which it sounds like it is, if you can't get it out. It probably isn't hurting anything, but seeing it there, you want it gone, I'm the same way.

You have to remove the season. Best way I've found is to put it right in the fire, "Look at the post on the first page of me seasoning some cast"
Get it hot, very hot, hot enough to burn off the season, then start over.
Once it's off or to get it all the way off, you may need to sand, and or grind, I use a wire wheel and a rust remover on my right angle grinder, works well.

After it is clean, I wipe a coat of "flax seed oil" on it, be careful it is still hot,
wipe off as much of the oil as you can,"you want a very thin coating"
put it back in the fire at high heat till you see the oil is dried, it actually has baked on. Keep it very hot.

Repeat the process, the more thin coats the better the season. I was taught that after it has cooled, re heat it enough to melt butter, then fry an egg in it, wiping it all around, coating the piece, it will make it pretty much non stick.

If it is something that is stuck on, not in in the season, that you can't get off, try boiling water in it,then wiping it clean. Using plain steel wool works well, the courser the better, but don't scrub real hard, it will scratch the season.

After it's clean, re heat it to dry the iron.

Hope this helps!

 

[fantomlord]

I only have one - an enameled Lauffer skillet that I bought for my mom back in the 70's.

It hangs prominently in my kitchen -

I can't bring myself to taking it outside to the BBQ, it's too valuable. I need to go to WallyMart and get me a beater that can live oudoors.

try garage sales or the thrift shops. you can find some really good deals. the Wagner round skillet shown above I found for $2 :thumb:

 

[mwmac]

12 in. Lodge

I'll see your 12 and raise you 8... 20" Lodge loop handle skillet on 26" Weber.

 

[Thingfish]

That's a big 'un ... what's it weigh, a pound per inch of diameter?

 

[ystava_nl]

I do have some pieces, which are used regularly

my wok. I usually used it directly in the coals, but nowadays I have ring on which I can put it.

My Outdoorchef drippan. Very good quality and a perfect fit for the WGA. It works perfectly for pie, eggs and such.

Usually used for sizzling chicken, a family favorite. To be served in the pan, so it is served hot

And this is my 6qt 12" DO. I use it for stews and baking various breads on holidays. The first seasoning was not very good, but now it is nice and black

I also have some small skillets and small pans with lid for side dishes. No pictures of those yet

I really like my cast iron

 

[dport7]

I'll see your 12 and raise you 8... 20" Lodge loop handle skillet on 26" Weber.

Thats a big boy right there. I can see the fish frying in it right now.

 

[Tricky]

Depends. If the discoloration is in the season, which it sounds like it is, if you can't get it out. It probably isn't hurting anything, but seeing it there, you want it gone, I'm the same way.

You have to remove the season. Best way I've found is to put it right in the fire, "Look at the post on the first page of me seasoning some cast"
Get it hot, very hot, hot enough to burn off the season, then start over.
Once it's off or to get it all the way off, you may need to sand, and or grind, I use a wire wheel and a rust remover on my right angle grinder, works well.

After it is clean, I wipe a coat of "flax seed oil" on it, be careful it is still hot,
wipe off as much of the oil as you can,"you want a very thin coating"
put it back in the fire at high heat till you see the oil is dried, it actually has baked on. Keep it very hot.

Repeat the process, the more thin coats the better the season. I was taught that after it has cooled, re heat it enough to melt butter, then fry an egg in it, wiping it all around, coating the piece, it will make it pretty much non stick.

If it is something that is stuck on, not in in the season, that you can't get off, try boiling water in it,then wiping it clean. Using plain steel wool works well, the courser the better, but don't scrub real hard, it will scratch the season.

After it's clean, re heat it to dry the iron.

Hope this helps!

I loaned out a DO once and it got returned a bit wet, and I didn't check it for a long time. When I finally opened up the zipper cover the DO was rusted pretty bad.

I think I had read somewhere that you could remove a lot of the rust by soaking it in apple cider vinegar. So I did that, although it used a lot of ACV. But it seemed like the rust scoured off pretty easily once I took my steel wool to it. That was quite a while ago -- has anyone else tried this approach?

 

[dport7]

I loaned out a DO once and it got returned a bit wet, and I didn't check it for a long time. When I finally opened up the zipper cover the DO was rusted pretty bad.

I think I had read somewhere that you could remove a lot of the rust by soaking it in apple cider vinegar. So I did that, although it used a lot of ACV. But it seemed like the rust scoured off pretty easily once I took my steel wool to it. That was quite a while ago -- has anyone else tried this approach?

Haven't heard that one, I'll keep it in mind and try it next time I season.
Pretty much once mine are seasoned, it stays on forever. It's the ones I find that need redoing.

Glad it work for ya on your DO.

 

[mwmac]

Thats a big boy right there. I can see the fish frying in it right now.

Used it for blackening redfish filets when I lived in Houston in the 90's...

 

[dport7]

Used it for blackening redfish filets when I lived in Houston in the 90's...

Don't know why, it just looked like a good fish pan when I saw it. Probably
because of the size.

 

[dport7]

I do have some pieces, which are used regularly

my wok. I usually used it directly in the coals, but nowadays I have ring on which I can put it.

My Outdoorchef drippan. Very good quality and a perfect fit for the WGA. It works perfectly for pie, eggs and such.

Usually used for sizzling chicken, a family favorite. To be served in the pan, so it is served hot

And this is my 6qt 12" DO. I use it for stews and baking various breads on holidays. The first seasoning was not very good, but now it is nice and black

I also have some small skillets and small pans with lid for side dishes. No pictures of those yet

I really like my cast iron

Those are some very nice looking pieces of iron. The wok and dutch oven are
super nice. The wolf on the lid really sets it off.

 

[nmeyer414]

Nice collection, I haven't seen pot lids with round lift handles.
All of mine have a bar style lift handles molded in, like the two on the right.

the 2 lids with the round handles go with the 2 small sauce pots, they came with them and they are old mountain [ame="http://www.amazon.com/s/ref=nb_sb_ss_c_0_8?url=search-alias%3Daps&field-keywords=old+mountain+cast+iron&sprefix=old+moun%2Ckitchen%2C200"]Amazon.com: old mountain cast iron@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41y51nGy2ML.@@AMEPARAM@@41y51nGy2ML[/ame]

 

[HookedOnQ]

Here's most of mine. Have a few other pieces not pictured.

 

[dport7]

the 2 lids with the round handles go with the 2 small sauce pots, they came with them and they are old mountain Amazon.com: old mountain cast iron

Thanks for the link, I checked out their web sit also, they make some very nice, high end cast iron. I checked the link you gave for Amazon, they have
pretty good pricing on most of their stuff. I like their logo imprinted on the cast.

Are the inside of the ones you have real smooth? Or are they rough textured to the touch?

 

[dport7]

Here's most of mine. Have a few other pieces not pictured.

Nice layout, kooks like they're well used.

 

[BeerBQ]

I have to say I'm in the group of having more that need restored than ready to cook on. Here are the ones that need work:
Numbers 3, 6, 7, and 9. The 3 and 9 were from my grandma and look to be Griswold(3 is unmarked). The 7 I found at my parents and is a Griswold. The 6 is a Wagner 1056A.


Also have two #5 size (Lodge and Griswold) that need seasoned, a Lodge griddle and 12" pan.

I've had some good 'learning experiences' that resulted in some of them needing reseasoned.