Cast iron cooking
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processhead That I never tried. Sounds like it will turn the trick. Yay for you. I just use baking soda/water. Then, vinegar and steel wool. Usually does a good job.
zbigjeff said in Cast iron cooking:
processhead That I never tried. Sounds like it will turn the trick. Yay for you. I just use baking soda/water. Then, vinegar and steel wool. Usually does a good job.
For day to day small jobs this sounds like a good method.
Here is a before and after picture I posted a couple months ago of a cast iron sausage stuffer that I redid using the electrolysis method.
https://meatgistics.waltonsinc.com/topic/1379/what-did-everyone-cook-today/2334?_=1619140893542
Paul
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zbigjeff said in Cast iron cooking:
processhead That I never tried. Sounds like it will turn the trick. Yay for you. I just use baking soda/water. Then, vinegar and steel wool. Usually does a good job.
For day to day small jobs this sounds like a good method.
Here is a before and after picture I posted a couple months ago of a cast iron sausage stuffer that I redid using the electrolysis method.
https://meatgistics.waltonsinc.com/topic/1379/what-did-everyone-cook-today/2334?_=1619140893542
processhead Sausage Stuffer: Really nice job that you should be proud of for sure.
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zbigjeff said in Cast iron cooking:
processhead That I never tried. Sounds like it will turn the trick. Yay for you. I just use baking soda/water. Then, vinegar and steel wool. Usually does a good job.
For day to day small jobs this sounds like a good method.
Here is a before and after picture I posted a couple months ago of a cast iron sausage stuffer that I redid using the electrolysis method.
https://meatgistics.waltonsinc.com/topic/1379/what-did-everyone-cook-today/2334?_=1619140893542
processhead that is a nice transformation on that old stuffer! My father-in-law has an old Enterprise stuffer that I am trying to convince him to give me!
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zbigjeff @NDMike That is now my go to stuffer. I turned down a tight fitting poly disk from an old cutting board on my lathe to use as a gasket, so no more blow-by past the old cast iron piston.
Paul
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zbigjeff @NDMike That is now my go to stuffer. I turned down a tight fitting poly disk from an old cutting board on my lathe to use as a gasket, so no more blow-by past the old cast iron piston.
processhead there is a guy making them here where I live. He sells them for under $10.
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Hey guys, this post got me interested in cast iron. I do a lot of omelet bars, cooking in front of the customer. I’m discussed with the non stick pans.
Been looking on the internet to get a couple of 8 inch pans. That do you guys think of the Smithey NO. 8 CAST IRON CHEF SKILLET?
Is this a good one? should I be looking at some other brand?
Any suggestions welcomed. Thanks
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Hey guys, this post got me interested in cast iron. I do a lot of omelet bars, cooking in front of the customer. I’m discussed with the non stick pans.
Been looking on the internet to get a couple of 8 inch pans. That do you guys think of the Smithey NO. 8 CAST IRON CHEF SKILLET?
Is this a good one? should I be looking at some other brand?
Any suggestions welcomed. Thanks
Chef I’ve heard good things about Field cast iron pans. They are not cheap but they get rave reviews. I’ve also heard good things about Finex.
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Hey guys, this post got me interested in cast iron. I do a lot of omelet bars, cooking in front of the customer. I’m discussed with the non stick pans.
Been looking on the internet to get a couple of 8 inch pans. That do you guys think of the Smithey NO. 8 CAST IRON CHEF SKILLET?
Is this a good one? should I be looking at some other brand?
Any suggestions welcomed. Thanks
Chef i think you could buy old Griswold for what they want for fancy new ones.
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Chef check out this review https://youtu.be/UXCGiRsUwLQ
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Hey guys, this post got me interested in cast iron. I do a lot of omelet bars, cooking in front of the customer. I’m discussed with the non stick pans.
Been looking on the internet to get a couple of 8 inch pans. That do you guys think of the Smithey NO. 8 CAST IRON CHEF SKILLET?
Is this a good one? should I be looking at some other brand?
Any suggestions welcomed. Thanks
Chef I would have to agree with Tex_77 about going after some of the newer CI. Lodge would be less expensive but is going to be heavier than Wagner Ware or Griswold. There is even some okay Japanese and Taiwanese stuff sitting out there. I’d check out rummage sales and antique stores. Just need to ensure that the pans aren’t cracked or warped.
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FYI, I started using this https://www.waltonsinc.com/camp-chef-cast-iron-conditioner on my cast iron pan at home and it has turned it from a so so pan into a main cooking utensil. This is the cast iron a intentionally destroyed a few years back to try the grape seed oild thing…or maybe it was something else…it was an oil that was supposed to give a much harder seasoning to it…I don’t remember but I do remember not being enamored of the results. This actually does a surprisingly good job.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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FYI, I started using this https://www.waltonsinc.com/camp-chef-cast-iron-conditioner on my cast iron pan at home and it has turned it from a so so pan into a main cooking utensil. This is the cast iron a intentionally destroyed a few years back to try the grape seed oild thing…or maybe it was something else…it was an oil that was supposed to give a much harder seasoning to it…I don’t remember but I do remember not being enamored of the results. This actually does a surprisingly good job.
Jonathon might have to try it out. It’s been around for quite a while.
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FYI, I started using this https://www.waltonsinc.com/camp-chef-cast-iron-conditioner on my cast iron pan at home and it has turned it from a so so pan into a main cooking utensil. This is the cast iron a intentionally destroyed a few years back to try the grape seed oild thing…or maybe it was something else…it was an oil that was supposed to give a much harder seasoning to it…I don’t remember but I do remember not being enamored of the results. This actually does a surprisingly good job.
Jonathon I have been using flaxseed oil, might be a less expensive way to go. Worth a try, looks like it gets good reviews.
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Jonathon I have been using flaxseed oil, might be a less expensive way to go. Worth a try, looks like it gets good reviews.
YooperDog I’ve had mixed results with flaxseed oil. It did a fantastic job on my Lodge skillets, but the flaxseed seasoning quickly flaked off my Griswalds.
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YooperDog I’ve had mixed results with flaxseed oil. It did a fantastic job on my Lodge skillets, but the flaxseed seasoning quickly flaked off my Griswalds.
TexLaw I have tried a lot of different things for seasoning, the flaxseed seems to work the best and easiest overall. I haven’t had any issues with flaking on any of the pans. I do get some loss when I get a sticky spot and need to scrub.
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TexLaw I have tried a lot of different things for seasoning, the flaxseed seems to work the best and easiest overall. I haven’t had any issues with flaking on any of the pans. I do get some loss when I get a sticky spot and need to scrub.
YooperDog Yep, every so often that sticky spot happens. I just turn on the heat, put in some kosher salt and rub away. 99% of the time that works. I do make sure I have hot water running when I rinse it out so I don’t crack the pan.
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YooperDog I’ve had mixed results with flaxseed oil. It did a fantastic job on my Lodge skillets, but the flaxseed seasoning quickly flaked off my Griswalds.
TexLaw I guess I forgot to ask in my previous post. What do you use for seasoning your CI? I have gone from lard to grape seed oil.
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TexLaw I do something similar. I fill up the skillet with water about an inch. Put it back on the stove and bring to a boil. Poor it out and let it dry. If needed ill put a small amount of oil back in it. Wipe it in with a paper towel to a thin coat and set it back on the stove until the oil starts to smoke. I saw that on a Kent Rollins video. Works well for me.
“You never really die until you end up on the wall at a Cracker Barrel”
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TexLaw I do something similar. I fill up the skillet with water about an inch. Put it back on the stove and bring to a boil. Poor it out and let it dry. If needed ill put a small amount of oil back in it. Wipe it in with a paper towel to a thin coat and set it back on the stove until the oil starts to smoke. I saw that on a Kent Rollins video. Works well for me.
I cleaned it up using this method after doing Walton’s Southern style sausage and making gravy for biscuits. Just make sure you let it cool slowly in between and use hot tap water to avoid cracking the CI.
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