Cast iron cooking
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GWG8541 Chef @RJ Adventures Re: Glass tops. Oh, I agree with you that they work well. But, many of the people who have them are “very afraid” of scratching the surface. Changing the mind of a very afraid person is pointless. It’s their bad and sad for them. Except for stock pots and a couple sauce pots, I use one of the 10 CI items in the arsenal.
zbigjeff if they are worried about scratching a cook top, there is probably no helping them.
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I use mine on a glass top. I’m just careful when I set them down.
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@ndmike same here on the glass top, by the way, my Mom and Dad were originally from the Great State of Tennessee and I visit family a few times a year. I’ve been using Lodge in my collection for quite awhile. About 3 years ago I read an article that claimed to interview a source at Lodge and it said 80% of their products were still made in the USA. It never said what the 20% was or where it was made. It was my understanding that the CI was all still being poured at the foundries in South Pittsburg, TN. Over the years they have diversified to many products with their name on it, along with the CI cookware and I am guessing it may account for the 20 %. I love hitting the Lodge outlet stores in Pigeon Forge, TN when visiting.
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zbigjeff if they are worried about scratching a cook top, there is probably no helping them.
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GWG8541 Absolutely. It’s normally the same people who have a difficult time trying anything new. Sad for their inside the box lives.
zbigjeff my sister in law has a huge high dollar house with a kitchen most would love to have, but she barely cooks in it because she doesn’t want to “mess it up”. I just don’t get that concept. I mean she doesn’t even fry bacon because of the fried smell. Heck the range hood could be in a professional paint booth and they are worried about bacon smell. What normal person hates bacon???
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@ndmike same here on the glass top, by the way, my Mom and Dad were originally from the Great State of Tennessee and I visit family a few times a year. I’ve been using Lodge in my collection for quite awhile. About 3 years ago I read an article that claimed to interview a source at Lodge and it said 80% of their products were still made in the USA. It never said what the 20% was or where it was made. It was my understanding that the CI was all still being poured at the foundries in South Pittsburg, TN. Over the years they have diversified to many products with their name on it, along with the CI cookware and I am guessing it may account for the 20 %. I love hitting the Lodge outlet stores in Pigeon Forge, TN when visiting.
GWG8541 yep I have been to that Outlet store in Pigeon Forge. I was flying home so I didn’t buy anything but had I been driving I would’ve dumped some $$$ there! Cool place!
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GWG8541 yep I have been to that Outlet store in Pigeon Forge. I was flying home so I didn’t buy anything but had I been driving I would’ve dumped some $$$ there! Cool place!
@ndmike there are a few there now, but the one next to Smoky Mountain Knife Works is my go to. Two stops in one.
“You never really die until you end up on the wall at a Cracker Barrel”
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@ndmike there are a few there now, but the one next to Smoky Mountain Knife Works is my go to. Two stops in one.
GWG8541 pretty sure that is where I was. That area of Tennessee is cool. We stayed in a cabin between Gatlinburg and Pigeon Forge.
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GWG8541 pretty sure that is where I was. That area of Tennessee is cool. We stayed in a cabin between Gatlinburg and Pigeon Forge.
@ndmike GWG8541 I will be heading that way early fall to do some motorcycle riding on those roads. I think the 20% is their ancillary products, scrapers, handle sleeves, pan holders, etc…
I have been out that way before but didn’t have an interest in CI back in those days. I will have to stop in and check it out, but will be weight limited on a motorcycle. They are heavy pieces, but I am always in the market for a good knife.
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zbigjeff my sister in law has a huge high dollar house with a kitchen most would love to have, but she barely cooks in it because she doesn’t want to “mess it up”. I just don’t get that concept. I mean she doesn’t even fry bacon because of the fried smell. Heck the range hood could be in a professional paint booth and they are worried about bacon smell. What normal person hates bacon???
GWG8541 They call that a “house” and not a “home”.
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@ndmike GWG8541 I will be heading that way early fall to do some motorcycle riding on those roads. I think the 20% is their ancillary products, scrapers, handle sleeves, pan holders, etc…
I have been out that way before but didn’t have an interest in CI back in those days. I will have to stop in and check it out, but will be weight limited on a motorcycle. They are heavy pieces, but I am always in the market for a good knife.
YooperDog I ussually frequent the area a few times a year visiting family. In fact ill be there again the weekend of October 22nd. The fall is always crowded there, but my favorite time to be there. I think they will ship the CI for you there. May be worth it if your overloaded and find some bargain pieces.
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GWG8541 pretty sure that is where I was. That area of Tennessee is cool. We stayed in a cabin between Gatlinburg and Pigeon Forge.
@ndmike when my kids were younger we even had season tickets to Dollywood since we were there so much. I love the area if you stay away from the tourist trap stuff. Its been amazing to watch the change over the past 50 years
“You never really die until you end up on the wall at a Cracker Barrel”
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@ndmike when my kids were younger we even had season tickets to Dollywood since we were there so much. I love the area if you stay away from the tourist trap stuff. Its been amazing to watch the change over the past 50 years
GWG8541 I bet it has changed a lot over those years.
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker Sounds like you are set with meatloaf for the next 30 days. I used to stuff cheese in mine, little pockets of love.
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker I would enjoy the first cut. But, the next day is even better when you crust it up in a CI or flattop and make a sandwich. OK, my mouth is watering. Good for you and your family.
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Hi Guys
Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc
Used hickory wood, 1 hour at 375 to 150
Great tasting!
The second loaf is wrapped in foil in a bag, easy meal done the road
MJBrubaker if you want to get a little more smoke around the loaf, just form up the meat loaf on a flat baking sheet instead of the bread pan. It gives more smoking surface on the sides.
“You never really die until you end up on the wall at a Cracker Barrel”
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MJBrubaker if you want to get a little more smoke around the loaf, just form up the meat loaf on a flat baking sheet instead of the bread pan. It gives more smoking surface on the sides.
GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
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GWG8541 I smoked this bacon wrapped version a while back. It was great, but the sandwiches were even better.
wdaly man does that look awesome
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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 If time were no issue, I would hold out & keep on the lookout for some old Belgium Cast Iron, although it is so nice, you just about hate to cook on it. I’ve got some of that stuff about 70 years old & still going strong. We used it daily for years & then I just thought I needed to let it rest a bit. My every day go to though is just some old of brand, made in America stuff including some Lodge that we have had for well over 40 years too & I would put up against any of that fancy modern stuff any day of the week for cooking ease, durability, no stick, you name it. Everything but light! For that Margaret still likes her old Stainless I got her a long time ago.
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