Traditionals and Cast Iron Cookware

[Wild Willie]

861219 Stabilized Smooth White Bone - a fav....Martha White's Yellow Corn Bread-Sweet w/ pinto beans, Vadalia onions, pork & venison sausage.
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GRISWOLD, VICTOR, STARGAZER
RANDALL, RUANA, MANSON, F.WARD, CAMBRIDGE CUTLERY WORKS

Stunning pictures everyone! I really need to step up my game. I'm grilling tonight, so the cast isn't going to see much action. Here's what I have in my pocket along with the go to pan in the Willis household.

 

[cudgee]

Man, don't tell me I need to start collecting iron cookware too! T

YeesSirEee Bob. And standard forum rules will apply. Photos and lots of them.

 

[cudgee]

It is cold, wet and windy here. Just made some French Toast to warm things up..

 

[Wild Willie]

It is cold, wet and windy here. Just made some French Toast to warm things up..

Heck yeah!!! Might I ask what golden syrup is made from? Maple syrup is my go to here in Western New York...

 

[cudgee]

Heck yeah!!! Might I ask what golden syrup is made from? Maple syrup is my go to here in Western New York...

Golden syrup is made from Cane Sugar. Similar to Maple Syrup but a bit lighter in color and a bit sweeter. It is an old Australian Bush staple.

 

[Wild Willie]

cudgee I just tried to send you a pm, is your inbox full?

 

[pjsjr]

Man, don't tell me I need to start collecting iron cookware too! That's how I got started on the knives and look what happened!!!!

Well, I'm going to see if I can try to find a used/vintage one somewhere that I can clean up and season lol. If I get a divorce, let there be a record that I was here....

Following the way Kent Rollins does it is very simple and easy, and tasty...

 

[Oklahoma Outlaw]

 

[Cory Hess]

 

[cudgee]

cudgee I just tried to send you a pm, is your inbox full?

No mate, no where near full.

 

[Barman1]

Some leftover stromboli toasted in a little olive oil.
That's a 14" Lodge, the big ol 97 sort of dwarfs it.

https://imgur.com/nBbuw1w

 

[cudgee]

I have, and it is. I followed this method, below, and it's very, very good.

cooking steak in cast iron skillet on stove kent rollins - Google Search

He is the master of cast iron, and i would never tell him what to do, but if i can make a couple of suggestions. Never, and i mean never put you cast iron onto a high heat setting immediately, it can cause the pan to warp. Go from a low to whatever heat setting you require gradually, this is something i always do, and i'm speaking from experience, have a stuffed pan to prove it. And secondly, when you rest your steak after you have finished cooking, rest it in the pan on a trivet. That way it is off the heat to rest, but close enough to keep the steak warm while it rests. This is what they do in commercial kitchens, they have a mesh rest above the grill to keep the steak warm while resting, then place it back on the grill for about 5 seconds each side to get some heat back into before it goes out to the customer.

 

[cudgee]

Mr Kent Rollins weekly video recipe last week was Oklahoma Fried Onion Burger. I have tried making one of these in a Cast Iron Pan. What can i say, " DELICIOUS ".

 

[pjsjr]

He is the master of cast iron, and i would never tell him what to do, but if i can make a couple of suggestions. Never, and i mean never put you cast iron onto a high heat setting immediately, it can cause the pan to warp.

Thank you for the information...on cast iron and the recipe. I have some ground beef thawed and ready!

 

[Old Hunter]

Alright, I have a question for you cast iron collectors/historians. Our oldest piece of cast iron cookware is a Lodge Dutch oven that belonged to my BSA troop when I was a Scout and a patrol leader in the troop. When the troop went defunct after I was an adult the Moose Lodge gave me all the leftover gear (to get it out of their storage building). I gave most of it to other Scout troops but kept the old Dutch oven, it would be from the mid to late 1960’s. That one I know about. The only other old piece of cast iron I own is a 10” Sun skillet from South Korea, given to my wife and I as a wedding gift in 1977. Tell me what you know of Sun; I‘m sure it is a “decent” piece but nothing like old USA. It has always cooked just fine. All the cast iron I actually use to cook on are Lodge pieces bought over the last 20 years or so. Just curious about the Sun Skillet. Thanks, OH
Ps. For knife content I always use vintage 1977 Old Hickory or vintage 1977 Chicago Cutlery knives in the kitchen.

 

[Cory Hess]

Making campsite chicken cordon bleu.

 

[Cory Hess]

Alright, I have a question for you cast iron collectors/historians. Our oldest piece of cast iron cookware is a Lodge Dutch oven that belonged to my BSA troop when I was a Scout and a patrol leader in the troop. When the troop went defunct after I was an adult the Moose Lodge gave me all the leftover gear (to get it out of their storage building). I gave most of it to other Scout troops but kept the old Dutch oven, it would be from the mid to late 1960’s. That one I know about. The only other old piece of cast iron I own is a 10” Sun skillet from South Korea, given to my wife and I as a wedding gift in 1977. Tell me what you know of Sun; I‘m sure it is a “decent” piece but nothing like old USA. It has always cooked just fine. All the cast iron I actually use to cook on are Lodge pieces bought over the last 20 years or so. Just curious about the Sun Skillet. Thanks, OH
Ps. For knife content I always use vintage 1977 Old Hickory or vintage 1977 Chicago Cutlery knives in the kitchen.

I feel like I've heard about Sun, and heard that they were quality pieces. Unfortunately, I have not information on them other than that. Sorry, and good luck in your hunting for information.

 

[Old Hunter]

Cory Hess thanks Cory, that is one bit more than I knew! OH

 

[Cory Hess]

Campsite chicken pot pie.

 

[pjsjr]

Campsite chicken pot pie.

Looks scrumptious, thanks for sharing...well the photos. Wish it was the eating, not just the viewing.