Traditionals and Cast Iron Cookware

Wild Ben · Mar 4, 2020

Case ten dot 06247 and a favorite piece of iron.

Will Power · Mar 5, 2020

Wild Willie said:
Could you tell me more about your pan there? I'm familiar with most of the old american companies, but I'm intrigued by that stamp.

Away from home at the moment so can't remember

It's a Swedish pan I bought at the turn of the century, very heavy of course and gets used a lot, but I don't often look underneath

Also have a gridle pan from the same company that does meat & salmon steaks very nicely :thumbsup:

I'll look it up later

screened porch · Mar 5, 2020

Horsewright said:
Beef shanks braised in the cast iron and then slow baked:

I sometimes almost think your sheathes are almost better than your knives.

Couple of our own grassfed ribeyes:

On the Blackstone. Made that fork as part of a carving set years ago:

Couple of my knives manning the "Baby" Blackstone:

Your leather is almost better than your knives.

Horsewright · Mar 5, 2020

Checking:

Even the grill on this outfit is cast iron:

marchone · Mar 5, 2020

scrteened porch said:
I'm keeping an eye out for carbon steel skillets. I saw a stack of them at an antique mall, and thought, "Hmph. They're not cast iron." No, they're lighter weight, with a finer-grained surface texture, and are similarly seasonable.

Black steel pans are a pro choice for saute work worldwide. Matfer is a good brand.

Horsewright · Mar 5, 2020

scrteened porch said:
Your leather is almost better than your knives.

Thanks!

Wild Willie · Mar 5, 2020

jsdistin said:
I assume the occasional carbon steel skillet mixed in is ok as well?
View attachment 1296379

All good as far as I'm concerned...

scrteened porch said:
I'm keeping an eye out for carbon steel skillets. I saw a stack of them at an antique mall, and thought, "Hmph. They're not cast iron." No, they're lighter weight, with a finer-grained surface texture, and are similarly seasonable.

I've never thought about them myself, learned to do everything in cast iron. The only thing I use stainless for is boiling noodles and potatoes.

marchone said:
Black steel pans are a pro choice for saute work worldwide. Matfer is a good brand.

Gonna have to try and find one now so I can give it a whirl...

jsdistin · Mar 5, 2020

scrteened porch said:
I'm keeping an eye out for carbon steel skillets. I saw a stack of them at an antique mall, and thought, "Hmph. They're not cast iron." No, they're lighter weight, with a finer-grained surface texture, and are similarly seasonable.

marchone said:
Black steel pans are a pro choice for saute work worldwide. Matfer is a good brand.

Wild Willie said:
All good as far as I'm concerned...

I've never thought about them myself, learned to do everything in cast iron. The only thing I use stainless for is boiling noodles and potatoes.

Gonna have to try and find one now so I can give it a whirl...View attachment 1296566

That’s what this one is a matfer bourgeat it’s a 10 1/2 I’m going to get a 12 5/8 soon so I can use it more, the only problem with them is the season can come off pretty easily with tomato based sauces it seems to me at least and I use the lodge more often since it’s larger, other than that I really like them.

kamagong · Mar 5, 2020

Will Power · Mar 5, 2020

Wild Willie Just got in long day... It's a RONAB - SVERIGE (Sweden)

Here's some more white-hot contents in it, these don't stick

from top Bone, Micarta, Delrin, MOP

Wild Willie · Mar 5, 2020

Will Power said:
Wild Willie Just got in long day... It's a RONAB - SVERIGE (Sweden)

Here's some more white-hot contents in it, these don't stick from top Bone, Micarta, Delrin, MOP

Thanks Will, I'll have to look around and see if I can find any. Another beautiful dish there. :thumbsup:

Arathol · Mar 5, 2020

Frying up some bacon in 100+ year old pan and an old puukko

Ready to go with a hot apple fritter and a mug of ice cold milk.

Wild Willie · Mar 5, 2020

Arathol said:
Frying up some bacon in 100+ year old pan and an old puukko

Ready to go with a hot apple fritter and a mug of ice cold milk.

That's a meal fit for a king.

Wild Willie · Mar 5, 2020

Hickory n steel said:
My 10", my griddle, and my most used kitchen blades.

I was getting by with just the 10", but the griddle is sure to be a real game changer with it's grill side, and I'll be picking up a 12" here soon.
You just can't beat Lodge for the money.

A nice 2 burner griddle also makes throwing together grilled cheese for a family way easier... Especially when a bucket load of cream of tomato soup is involved...

Arathol · Mar 5, 2020

Hey Grampa....Whats for supper?
Pan fried johnny cakes with sausage links and a mess of taters on a 18x9 deep griddle made sometime in the 19th century.

With a proper application of maple syrup of course...

Horsewright · Mar 5, 2020

Arathol said:
Hey Grampa....Whats for supper?
Pan fried johnny cakes with sausage links and a mess of taters on a 18x9 deep griddle made sometime in the 19th century.

With a proper application of maple syrup of course...

Couple fried eggs with that and it’d be perfect. Man I love breakfast for dinner! Got that same bamboo cutting board.

Wild Willie · Mar 5, 2020

Arathol said:
Hey Grampa....Whats for supper?
Pan fried johnny cakes with sausage links and a mess of taters on a 18x9 deep griddle made sometime in the 19th century.

With a proper application of maple syrup of course...

Most excellent, that's a very nice griddle! :thumbsup:

Hickory n steel · Mar 6, 2020

Wild Willie said:
A nice 2 burner griddle also makes throwing together grilled cheese for a family way easier... Especially when a bucket load of cream of tomato soup is involved...

I don't do tomato soup but my grilled cheese sandwiches don't really go with any kind of soup, they do go especially well with fries or chips though.
Garlic butter, ham, American, and mozzarella on American or french bread if I want a crispier sandwich.

That's my standard grilled cheese, but I also like to make the " special "
Garlic butter on white, deli ham, bacon, 4 fried mozzarella sticks, two fried chicken tenders, and a slice of American.
Not something you wanna eat too often and I don't make 'em that often but I sure do love 'em.

Will Power · Mar 6, 2020

Horsewright said:
Couple fried eggs with that and it’d be perfect. Man I love breakfast for dinner! Got that same bamboo cutting board.

Drool!

I'd add some big mushrooms too as I'm a fungi addict :thumbsup:

Then there's fried bread to soak up the oils

or just a decent slice of your favourite loaf to clean up the plate!

Old Hunter · Mar 6, 2020

Arathol said:
Hey Grampa....Whats for supper?
Pan fried johnny cakes with sausage links and a mess of taters on a 18x9 deep griddle made sometime in the 19th century.

With a proper application of maple syrup of course...

That sure looks good - I could hear my arteries snapping shut just looking at the picture! Nice Bird & Trout in the photo as well - what brand and model is it (as old as the griddle)? OH