Cast Iron Beckerheads, Sound Off!

NWFRS said:
The wife wanted steak and wine tonight.

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Is that cast iron inside a Weber?
 
Jonny1280 said:
Is that cast iron inside a Weber?
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Yes. It came with stainless, but cast-iron is available. I’m still learning. We used to cook on a Webber Genesis two or three times a week for several years, then I got it in my head the Egg would be more versatile. It’s actually been a huge learning curve, and I only use it once or twice a month. It takes a minimum of thirty minutes screwing around to get the charcoal to a state of radiant embers, without flame or smoke. I worked at WoodStone corporation for more than ten years, and I’ve always loved the meat that came off the char-broilers and various other concepts.
 
Jonny1280 said:
I haven’t used my Weber in 3-4 years since I got my Traeger, but that cast iron grating is intriguing!
I used that Weber for years and years. Might be time to dust that bad boy off.
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I gave the Weber to a coworker. It was such a solid workhorse. We ran it hard and hot for about six years I think, and really had meats dialed. I’m much less consistent with the Egg. Chicken, seafood, and vegetables pretty much cook themselves, but it’s taken me a while to re-learn steaks. My wife likes them on the rare side of medium-rare.
 
daizee said:
I've just been pointed to Smithey cast iron online. Looks cheaper than Stargazer, US-made. Also more bowl-like profiles, which is cool if you want a continuous interior curve vs. a sharp corner at the sidewall.
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Lovely pieces. I now want to buy more pans!
 
I just refinished and reseasoned this 10" Lodge cast iron skillet. The owner was using it outdoors as a dog food dish. o_O

No before pics; this is after two seasoning sessions and after frying up some fat back/salted pork:

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And this is after bacon and eggs:

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BRab said:
Chocolate chip banana bread, so much better in a skillet than a glass loaf pan.

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Not only better but safer. No worries about the glass shattering. If you've ever had it happen, you will never completely trust pyrex again

Beautiful loaf of banana bread.

BTW: they make cast iron loaf pans too.
 
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Turf and turf Thursday.

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We only do this about once-a-month these days. The GreenEgg is kind of a pain. Most nights we just have some variation of lentils and rice, pan-fried vegetables, potatoes, salad, ham sandwiches, etc, and after-dinner cookies and coffee of course. :)
 
SRWeldon said:
Crazy, they use soil bean oil for their seasoning. I'm curious as to what people's favorite oil is to use for seasoning or reseasoning?
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I’m in for the right answer as well.

Was hunting-up rusty axe heads the other day and came across a pile of old cast-iron skillets. That stuff usually flies under my radar, but since following this thread I’m much more aware of them. I’ve been thinking of swapping-out my weird old WorldMarket panini skillet. It’s such a mess, impossible to keep clean with the way meat sears to the ridges. Back about twenty years ago, I seem to recall just throwing some butter and onions into new skillets, and after a few cooks, I could wipe them out with a paper towel.

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I cook with butter or canola if I'm not cooking bacon/using bacon grease.
after drying a skillet on the stove, I give it a quick spritz with canola - because it takes a LOT to make it go rancid.
 
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Not sure if this is a weird omlette or a crustless kiesh. But it was my low carb breakfast today and for the next 3 days. The whole thing is 435 calories 16 carbs 6 fibers. Cut into 4 servings. Just over 100 calories 2.5 net carbs!

Bag of cauliflower rice with mixed veggies egg whites shredded cheese and some cast iron magic.
 
NWFRS said:
I’m in for the right answer as well.

Was hunting-up rusty axe heads the other day and came across a pile of old cast-iron skillets. That stuff usually flies under my radar, but since following this thread I’m much more aware of them. I’ve been thinking of swapping-out my weird old WorldMarket panini skillet. It’s such a mess, impossible to keep clean with the way meat sears to the ridges. Back about twenty years ago, I seem to recall just throwing some butter and onions into new skillets, and after a few cooks, I could wipe them out with a paper towel.

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There is no right answer. Use what you like or have. Lard, bacon grease, veggie oil, olive oil, avocado oil, flax seed oil, special rainbow fart oil, whatever.
 
It looks like I get to vinegar soak, clean and season a griddle. I left it in a bad spot for a few months and now it needs a little TLC.

My bad.
 
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