"Carl's Lounge" (Off-Topic Discussion, Traditional Knife "Tales & Vignettes")

Lol...you almost sound like a wee lad Jack, the same one who patiently waited until he was old enough to take possession of a kukri, only to discover it mysteriously disappeared.

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I decided to stop cooking in aluminum and Teflon, and was looking to get a good cast iron pan. A friend of mine was at a flea market with her mother in north Texas last weekend and texted me that they found a neat vintage one for me. It's a really nice small one with the markings: Wagner Ware Sidney -O- 1055E on the bottom. So, I google that and guess what I find? A traditional cast-iron pan collecting discussion forum with pictures of mold markings, and resources for dating pans, and tips on restoring old pans, and various off-topic discussion threads, etc. It was just amusing to me, and I'm thinking, "So this is what The Porch looks like to folks who like knives, but aren't into knives." :D

p.s. My Wagner pan dates from 1924-1959, and I love it. I might look into getting a few more...;)
 
Congrats! I started cooking in cast iron soon after I got my first Teflon and aluminum pan. Just the one was enough for me, I couldn't stand the fussiness of it.

Don't allow the things you read about cast iron and maintaining its seasoning scare you off. Unlike Teflon, cast iron seasoning is self-healing. It gets better with time, and even if the seasoning gets damaged it comes back with use. You can even use metal utensils on it.

The Wagner 1055 is a size 5 pan IIRC. Fine for a single person, but you'll want at least an 8 if you cook for others. Fortunately more no. 8 pans were made than any other size, so they are both cheaper and easier to find.

Cast iron hollow-ware are like slipjoints. They don't make 'em like they used to.

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kamagong said:
Congrats! I started cooking in cast iron soon after I got my first Teflon and aluminum pan. Just the one was enough for me, I couldn't stand the fussiness of it.

Don't allow the things you read about cast iron and maintaining its seasoning scare you off. Unlike Teflon, cast iron seasoning is self-healing. It gets better with time, and even if the seasoning gets damaged it comes back with use. You can even use metal utensils on it.

The Wagner 1055 is a size 5 pan IIRC. Fine for a single person, but you'll want at least an 8 if you cook for others. Fortunately more no. 8 pans were made than any other size, so they are both cheaper and easier to find.

Cast iron hollow-ware are like slipjoints. They don't make 'em like they used to.

24099612388_6548d0b119_c.jpg


37919123046_bcb633ea71_c.jpg
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r8shell r8shell will be re-handling old cast iron skillets in no time... Better pick up one of these r8shell :D

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- Kevin
 
kamagong said:
Lol...you almost sound like a wee lad Jack, the same one who patiently waited until he was old enough to take possession of a kukri, only to discover it mysteriously disappeared.

38789175941_a988762aa2_c.jpg
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Thank you for indulging an old fool Christian, I always enjoy seeing your 'tools', and actually I guess I was thinking of Blondie! :) You will have to excuse my addled brain, and I think it was about 1.00am here when I was posting. Thank you for remembering about my cruelly-taken kukri as well my friend :) :thumbsup:
 
I'm glad I went over to Sheffield yesterday, when the weather was pleasantly mild, and almost Spring like, because it's snowing heavily again today! Came as a complete surprise when I looked out of the window this morning, and it looks to be thicker here than it was last week! :eek:
 
kamagong said:
Congrats! I started cooking in cast iron soon after I got my first Teflon and aluminum pan. Just the one was enough for me, I couldn't stand the fussiness of it.

Don't allow the things you read about cast iron and maintaining its seasoning scare you off. Unlike Teflon, cast iron seasoning is self-healing. It gets better with time, and even if the seasoning gets damaged it comes back with use. You can even use metal utensils on it.

The Wagner 1055 is a size 5 pan IIRC. Fine for a single person, but you'll want at least an 8 if you cook for others. Fortunately more no. 8 pans were made than any other size, so they are both cheaper and easier to find.

Cast iron hollow-ware are like slipjoints. They don't make 'em like they used to.

24099612388_6548d0b119_c.jpg


37919123046_bcb633ea71_c.jpg
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I like the smaller pan for cooking omelettes, or just a few eggs. I don't feel like dealing with a 20 pound pan first thing in the morning. :D I do need to get a larger one for serious dinner making.
A lot of what you read about caring for cast iron pans reminds me of folks who aren't used to carbon steel knives. It isn't going to rust just by lookin' at it wrong, and if it does, it's not ruined forever. How else could all those 80 year old pans end up at the flea markets?

veitsi_poika said:
r8shell r8shell will be re-handling old cast iron skillets in no time... Better pick up one of these r8shell :D

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- Kevin
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:eek: Maybe I could start with cold rivets?
Will Power said:
Another use for iron pans...:)
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:cool::thumbsup:
 
All of our cast iron skillets were passed down three or four generations, nothing cooks like it for certain dishes. You couldn't give it away thirty years ago, now larger sizes in vintage brands are bringing $200 and up. High quality carbon skillets made in France cook exceptionally well, they are a bit easier to season properly and not quite as heavy.

Nothing else works quite as well as lard for seasoning a skillet.
 
Omelettes, browning meat, frying chips (fried potatoes) sauces, no contest for me, Iron rules. OK it's heavy & a bit unwieldy (but I'm not that dithery&weak yet :D) You can't use the dishwasher (nor can you for any knife with its salt...) but it LASTS as well. Dozens of alu pans will have gone to the dump and iron still outlives it:cool: Reducing stupid waste will become more and more of a necessity in life anyway. Frankly, I'm suspicious of Teflon, it might be OK for slippery politicians or missiles but I think it's bad news for food health:eek:
 
JTB_5 said:
I cook burgers in my cast iron skillet and they’re great! I think your iron counts in your blood will look better after using it, too :D
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I have always been slightly anemic, so it certainly couldn't hurt.

I just cooked some what-leftovers-are-in-the-fridge-I-really-do-need-to-go-to-the-store-soon fried rice, and I am sold! I'm on the hunt for a number 8 size next! :D
 
Will Power said:
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Will all four of those knives look great but that Bark River is absolutely beautiful it has to put a smile on your face every time you carry it. I'll admit it I'm jealous. :D:D



Here's my old cast iron pan there's no logo or other mark except for an eight on the bottom. This pan is very old it was my Grandmothers passed down to my mother and now to me. I'll be 65 next month so I'm thinking it's 100 or so years old. I cook everything in it from cornbread to ribeye's. In fact I made Mexican cornbread in it Sunday and I must say it was delicious.

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Thanks Randy, that a great pan, heirloom quality! The BR is a Boot Knife in Ivory Micarta, a nice compact sized fixed. Sheath isn't that good though but it is a pretty knife.

Regards, Will
 
sitflyer said:
Had to look that one up! I've always incorporated the veggies in with the meat shredded or minced and made hash, adding a little fresh chopped onions.
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I learned about it from a friend of mine who is into culinary arts. It is a classic English meal, from what he told me. My wife has made it and I think it tastes great. The kids like it too.
 
JTB_5 said:
I learned about it from a friend of mine who is into culinary arts. It is a classic English meal, from what he told me. My wife has made it and I think it tastes great. The kids like it too.
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I looked at a few recipes, I'll be trying my hand at it some time.
 
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