Who's cooking with Cast Iron?

[ZRX61]

Inch & a half thick pork chop (there were two of them)

[ZRX61]

Brats inna skillet in the oven this morning

[ZRX61]

Didn't notice they were the REALLY hot variety, shit tickets placed in freezer for later...

[ZRX61]

Oh dear. Bought this:


I knew there were a *few* other pieces in the collection... There's actually at least 12 pieces.. (Pheasant, duck (x2), deer, moose, elk, wolf, dog, trout, turkey, bear, buffalo) so I got some work to complete the collection... (I have the deer, moose & pheasant)

[ZRX61]

[ZRX61]

Roomie away for two weeks, can catch up on some seasoning now.

[ZRX61]

[ZRX61]

[ZRX61]

Just attempted cornbread... not sure of the results yet.

[ZRX61]

Added this to the collection today...





Gonna christian it with a shoulder of lamb, found some great recipes on YT

[Count Steer]

Bought one of these recently to replace a Le Creuset that I'd worn out.

https://www.lakeland.co.uk/27135/prest ... -45-litre

Did the whole seasoning thing, as recommended. (Oiled it, baked it). Unfortunately, when you do a casserole with tomatoes in the seasoned coating ends up in the casserole as little black bits. I guess tomatoes are acidic. Gone back to using a heavy stainless pan for that particular thing.

I assume your Lodge is enamelled inside and doesn't need seasoning? Never seen that brand here. Looks

[Noggin]

I love cast iron stuff. Sadly I don't have the kitchen to use it (hopefully for now) but I doubt I could manage the stuff one handed and have zero confidence that the spazzy arm would be able to help with something like that

[ZRX61]

Bought one of these recently to replace a Le Creuset that I'd worn out.

https://www.lakeland.co.uk/27135/prest ... -45-litre

Did the whole seasoning thing, as recommended. (Oiled it, baked it). Unfortunately, when you do a casserole with tomatoes in the seasoned coating ends up in the casserole as little black bits. I guess tomatoes are acidic. Gone back to using a heavy stainless pan for that particular thing.

I assume your Lodge is enamelled inside and doesn't need seasoning? Never seen that brand here. Looks

Yup, ya need the enameled ones for anything with tomatoes etc, no seasoning Should be able to get Lodge on Amazon? This one was $40, them French Le Cruesets are well spendy.

[Count Steer]

Bought one of these recently to replace a Le Creuset that I'd worn out.

https://www.lakeland.co.uk/27135/prest ... -45-litre

Did the whole seasoning thing, as recommended. (Oiled it, baked it). Unfortunately, when you do a casserole with tomatoes in the seasoned coating ends up in the casserole as little black bits. I guess tomatoes are acidic. Gone back to using a heavy stainless pan for that particular thing.

I assume your Lodge is enamelled inside and doesn't need seasoning? Never seen that brand here. Looks

Yup, ya need the enameled ones for anything with tomatoes etc, no seasoning Should be able to get Lodge on Amazon? This one was $40, them French Le Cruesets are well spendy.

Ooh! You're right they have, and they're well priced too...but more than $40!

Marv!

[Mussels]

I've never liked cast iron much, needlessly heavy, takes ages to heat up and in my mind just bling like having an Aga.
I'm not against it and have a cast iron wok which together with an induction hob works very well but I think that's to the hob's credit rather than the wok.

[ZRX61]

Ooh! You're right they have, and they're well priced too...but more than $40!

Marv!

Check the size. The $40 Lodge I bought at Wally World is 5.5qt, other stores have a 6qt version that's $80....

There's an Amazon Basics 7qt for £50, that 6qt Lodge is £100!!

One thing ya have to remember about cast iron is there are 4th generation users out there.

[Count Steer]

Ooh! You're right they have, and they're well priced too...but more than $40!

Marv!

Check the size. The $40 Lodge I bought at Wally World is 5.5qt, other stores have a 6qt version that's $80....

There's an Amazon Basics 7qt for £50, that 6qt Lodge is £100!!

One thing ya have to remember about cast iron is there are 4th generation users out there.

Yeah, I've got an old orange enamelled Le Creuset and a red, wooden handled small one with a pouring spout that just keep going. However, I have worn two pans out. I had a Le Creuset frying pan with a black coating inside and a large grey casserole. Eventually you could see sparkly grey, crystalline iron on the inside bases and things would stick like the proverbial.

I assume that in olden times they weren't coated just seasoned and in constant use they built up a glazed, carbonised layer and weren't subjected to the rigours of modern scouring pads/detergents etc etc, just rinsed and wiped, then oiled.

The cast iron frying pan was for omelettes but, in the end I followed Delia and got a couple of thick alloy ones (that she glowed about) for different sized omelettes. (Interestingly she broke the company...she plugged them on her BBC show etc, everybody wanted one, they expanded, sold loads, then imploded ).

[ZRX61]

I know some people just dump a bunch of salt in the pans after wiping the oil out with paper towels. Friend used to keep an coffee tin by the stove full of salt. Dump it in, rub it around & back in the can.
Mine will stand a scrub with soapy water, then they get put back on the stove & wiped with lard/oil & a paper towel.

[ZRX61]

Dutch oven try out on Sunday. Gonna do a lamb shoulder with all the gubbins: Roast taters, parnips, carrots, cauli/broccoli, gravy etc. (no Yorkshires )
Lemon, broth, bay leaves & shallots in with the lamb to start. Lamb rubbed with olive oil, rosemary, thyme, garlic, salt/pepper (& maybe dill).

It's either gonna be fucking lush or inedible.

[Mr Moofo]

Got back from a Costco blow out last night & roomie says "They had a 5piece Lodge animal series for $85"

buggeration! Probably won't have it next time I go there...

Do the wolves like it?