Cast Iron / Carbon Steel Cooking

Discussion in 'The Good Life' started by gssixgun, Mar 4, 2017.

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  1. gssixgun

    gssixgun At this point in time .... Staff Member

    • Vollrath
    • Favorite
    • Atlanta Stove Works
    • Vintage Lodge
    • Birmingham Stove
    • Wapak


      There are others also, much like our Razor hobby there were quite a few Foundries before the turn of the century making Cast Iron "Stuff"

      Honestly I am way more of a user than a collector, I have a fully Lodge collection and plan on keeping it that way :) That makes my OCD happy
     
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  2. gssixgun

    gssixgun At this point in time .... Staff Member

    Now back to cooking :)

    Lodge CI 10.5" Griddle Pan
    Hash Browns
    Ghee for the oil

    We had Breakfast for dinner last night, Shan simply loves Hash Browns, so I took the time to learn to make them exactly how we like them.
    It takes a bit of extra work but the results are well worth it

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    @Bruno Trying the new image upload system too, works easy
     
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  3. ScottGoodman

    ScottGoodman New Member

    You going low and slow or hot and fast on those?
     
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  4. gssixgun

    gssixgun At this point in time .... Staff Member


    This is where I started with this challenge, over the months I have adapted it to us and what we like but this is a great starting point


     
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  5. gssixgun

    gssixgun At this point in time .... Staff Member

    Comfort food on a cold wet winter night

    Chicken Pot Pie using the 10" Lodge Pans

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    Sooooo goood
     
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  6. ScottGoodman

    ScottGoodman New Member

    I finally watched the hashbrown cooking video. I never rinsed as much, gonna have to try it sometime! Thanks!
     
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  7. gssixgun

    gssixgun At this point in time .... Staff Member

    Shan started asking for me to learn how to make it yesterday

    Lodge 5qt Dutch oven and my first time ever making Chicken and Dumplings

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    I think I nailed it so did Shan :D
     
  8. 32t

    32t Member

  9. tcrideshd

    tcrideshd Head Bouncer

    Would like that recipe Glen. Tc
     
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  10. gssixgun

    gssixgun At this point in time .... Staff Member

    @tcrideshd

    I kept it pretty simple TC

    1 Original Flavor Roressire Chicken from Walmart :)
    1 lb Bag of Ripple sliced carrots
    1 Bunch of Celery Chopped
    1/2 Yellow Onion Choped
    1 Tbls Minced Garlic
    1/4 - 1/3 cup Flour
    32 oz Chicken broth
    Bisquick

    Break down the Chicken, take off Skin and de-bone, skin and bones go in Covered Stockpot add Chicken stock and 1 qt water..
    Boil this down and let simmer all day, the longer it cooks the better it gets add water if needed. I did NOT season anymore as Walmart seasons their chicken quite heavily
    You could also Roast a whole chicken in the Dutch Oven and start from there if you wanted

    In 5 -6 qt Dutch Oven over Med heat
    Oil, Toast Garlic
    Add Chopped Vegetables, you can add or subtract any of these to your tastes
    Sweat the vegis in the DO stirring as needed
    Add Chicken meat
    Stir and add in flour, stir and let a roux form.
    Add the 2 Qts Bone Stock, stir and bring to boil
    About 20-30 minutes, and the stock should be slightly thickene

    During this time make the Dumpling Dough to the Bisquick recipe

    While the stock is still lightly boiling drop in the dumplings cook 10 minutes allowing the dumplings to form, then reduce heat, cover and simmer 20 minutes

    Done !!!!

    Variation is the Southern Style Dumplings
    Roll out dough 1/3" thick, cut into 1" x 3" strips add to stock and cook the same way, this makes it into a more integrated soup :p
     
  11. tcrideshd

    tcrideshd Head Bouncer

    Thanks my friend
     
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  12. 32t

    32t Member

    I was out and about today and it entered my mind to stop at a fast food place. But then I thought the grocery store sounded better.

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  13. gssixgun

    gssixgun At this point in time .... Staff Member

    Cold Clear Feb morning here in the Northwoods of Idaho


    Gooooooood Breakfast

    10" Lodge Carbon
    8" Lodge Carbon



    Bake-on I just don't use my pans to cook Bake-on:


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    Parchment paper and the oven works way too easy and all the burned sugar is not on my pans:

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    Mise en Place:

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    Really Toasty Ghee:


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    Never have I ever tossed out old Pan Lids:

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    Pretty easy clean up with just a paper Towel Wipe:

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    Now to see what needs doing out in the shop since I am well fed :p
     
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  14. 32t

    32t Member

    In my opinion the older the better on average.

    My #8 Erie is 3 lb 5 oz and the Red Copper in the picture is 2 lb 2 oz.

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    Next to the Erie is a made in China that weighs 4 lbs and the smaller Griswold in the back is 1 lb 7 oz

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  15. gssixgun

    gssixgun At this point in time .... Staff Member

    Black Iron Breakfast

    Lodge Griddle Pan 10.25"
    Lodge Chef's Skillet 10"

    Used Rendered and Strained Bacon Lard this morning

    Mais en Place

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    I save every dang top to all the old pans they come in handy


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    Paper Towel Wipeout

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    Cleaned oiled and ready for action again

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  16. Charlie Lewis

    Charlie Lewis Member

    My two work horse skillets, an unmarked cast iron I have had since I was a teenager and a cold handle skillet.

    I warmed the tortilla in the big one and did the rest with small one.

    Salsa verde with chicharrones, a couple or runny eggs on a tortilla. Not much to look at but one of my favorites.

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  17. 32t

    32t Member

    This is a big pan that has been in the topof my garage for a while. I was looking for things to make my forge out of....

    It is an awful big heavy piece. My first impression is Lodge from the 30's but I am not sure. Edit,,,,40's to 87 probably my mistake

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    Last edited: Mar 9, 2018
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  18. 32t

    32t Member

    Grilled Cheddar with some bacon hiding.

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  19. Dave

    Dave ^^^That guy

    Homemade chicken strips

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  20. niftyshaving

    niftyshaving New Member

    More oil that you needed but do not fret.
    Warm it to a medium cooking temp add half a teaspoon of cooking oil and wipe with a fist of
    paper towel. Let it stay at that temp (cooler than the smoke point) for a while and wipe again
    with the same fist of paper towel. That will add just a bit more oil to the seasoning.

    After another 10 min cook something like a grilled cheese sandwich or what ever else needs to be cooked.

    Season with low smoke point oil and cook with higher smoke point oil. Or use the same oil for everything

    EVOO and heat wastes money but for seasoning it is fine. If you cook at 325-350F you will be fine.
    Cook below the smoke point of your oil in almost all cases.

    Do not be bashful when cleaning. Just rinse well and wipe a thin layer of oil on the pan so it
    does not rust if you had to scrub the stink out of it.
     
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