Cast Iron / Carbon Steel Cooking

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

Tags:
  1. gssixgun

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

    Over the weekend a Reverse Sear Tri-Tip

    I really like the technique now, but a good Thermometer with a probe that works while the meat is cooking REALLY helps nial the doneness

    [​IMG]

    Lodge 10" and 12" Skillets

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]


    Got the Chef On !!!!
     
  2. niftyshaving

    niftyshaving New Member

    I (we) need a better cutting board for juicy cuts like this. I do let them rest longer now and that helps.
     
    Dave likes this.
  3. Dave

    Dave ^^^That guy

    You really did that one right Glen!
     
  4. niftyshaving

    niftyshaving New Member

    Dave, paul76 and 32t like this.
  5. 32t

    32t Member

    A small wok with a long handle attached? Even I could hammer one as good as the ones pictures for $250.:)

    I wonder why the handles are attached on the inside of the bowl?

    Fun for a lazy morning around the campfire....
     
    niftyshaving likes this.
  6. paul76

    paul76 Member

    I thought the handle mounted on the inside was strange too. I don’t see any purpose for it to be that way. Just seems like it would make it harder to clean.
     
    niftyshaving likes this.
  7. niftyshaving

    niftyshaving New Member

    The morning campfire yes or even cold winter nights with a fire
    in the fire place. For those that smith a nice rustic one with a handle
    on the outside seems like a fun project.
    One could make a flame shaper for a gas stove that would heat
    a spoon like this nicely.

    The $100 plus price has me hunting a $20 dollar egg pan.
     
    32t likes this.
  8. 32t

    32t Member

    Six day camping/fishing trip and the only picture I got of food.

    We brought 3 things to cook in. A 14 inch cast iron pan in the picture that also doubled for a serving dish for the fish and chips cooked in a deep fryer! Ans a coffee pot that didn't make coffee but much tea.

    Bacon to start and then fried potatoes and crispy fried eggs for breakfast. In the cast iron over the fire with some tea to warm up.

    Deep fried fish with potatoes or onion ring for supper with a lot of fishing in between.

    A little bit of heaven in northern Wisconsin!:D

    cast.jpg
     
  9. 32t

    32t Member

    I had a hankering for some hash browns.


    hb.jpg hb1.jpg
     
  10. Shawn

    Shawn New Member

    Did some nice pork loin last night.

    DSC_0963.JPG
     
    gssixgun and Charlie Lewis like this.
  11. Bruno

    Bruno Administrator Staff Member

    Shawn likes this.
  12. Shawn

    Shawn New Member

    Got a new enameled cast iron skillet and had to try it out.

    20180917_184246.jpg
     
    gssixgun, 32t and Charlie Lewis like this.
  13. 32t

    32t Member

    How does the enamel hold up and wear?

    I have never tried a pan like that.
     
  14. Charlie Lewis

    Charlie Lewis Member

    I have a set of 3 Le Creuset enamel cast iron skillets that I inherited form my Grandma, she got them as a wedding gift. Through the years there is only one chip on one of the skillets, they are pretty damn durable.
     
    32t likes this.
  15. Shawn

    Shawn New Member

    I honestly don't know for myself as this was it's first use. I have a friend that says his wife loves hers, and apparently Charlie likes his too haha. I've seen a lot of tubs made the same way that have been around forever, so hopefully this stuff will be the same.
     
    32t likes this.
  16. Charlie Lewis

    Charlie Lewis Member

    I have been looking for a fryer with a lid that will double as a skillet, I finally ran across a good deal. It is a no name modern one.

    It first task will be making schmaltz, I like my eggs and tortillas, cooked with schmaltz
    tmp-cam-1461739041.jpg
    tmp-cam--1951310187.jpg
     
  17. gssixgun

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

    I did Leaf Lard @Charlie Lewis the only mistake i made was thinking I was going to be cool and cut it all into Chunks Myself rather than have the Kidney fat ground when I bought it Dumb Gl;en DUMB !!!

    It turned out great though,
     
    Charlie Lewis likes this.
  18. tcrideshd

    tcrideshd Head Bouncer

    Ok Charlie what's in the pan, just looks like fat chunks. Tc
     
  19. Charlie Lewis

    Charlie Lewis Member

    It is chicken skin and chicken fat that I had been saving in the freezer , I rendered the skin and fat to get schmaltz. It is the chicken equivalent to lard. I just like the way it taste. Some times I make eggs with bacon fat, sometimes with chicken fat, some times with tallow.

    I might have a fat problem :)
     
    RezDog, petercp4e and 32t like this.
  20. tcrideshd

    tcrideshd Head Bouncer

    Sounds good, I may have to try it. Thanks Charlie
     
    petercp4e and Charlie Lewis like this.

Share This Page