Traditionals and Cast Iron Cookware

[cudgee]

Here is the first and second stage of the magic of Cast Iron.

 

[Wild Willie]

It's a Taylors Eye Witness, made in Sheffield clip point with bexoid covers. Nice little sturdy work knife, has a satin finished blade that takes and keeps a good working edge. Have a good upcoming week and stay out of any rabbit warrens.

Thanks for the info, I dig it. Like a Barlow without the weight of the bolsters.

You have a good week as well my friend.

 

[tongueriver]

delete

 

[Old Hunter]

Here is the first and second stage of the magic of Cast Iron.

Man, that looks good! Nice job cudgee. OH

 

[cudgee]

Man, that looks good! Nice job cudgee. OH

I don't care what anyone says. Cast Iron is the best and only way to cook meat. . This piece of beef tasted as good as it looked, you would not get better any where. Just shows how much difference getting a really good cut of meat makes. .

 

[RLB0414]

Gumbo and my right-hand man in the kitchen, Misono santoku. This was a two-beer roux, so I must have been holding the other one. The mise en place is all cleaned up.
View attachment 1854953

Gumbo sounds great. Background looks like snow on the trees.

 

[GmpaJim]

People who cook with cast, love it beyond the food. Care of cast iron is part of the experience IMO anyway.
(this was actually dinner)

 

[pjsjr]

 

[cudgee]

People who cook with cast, love it beyond the food. Care of cast iron is part of the experience IMO anyway.
(this was actually dinner)
View attachment 1866735

Cast iron is the best. As you say, seasoned and cared for is non stick and heathy non stick. Love your knife, looks well used and a favourite.

 

[Wild Willie]

I unfortunately haven't had time to do much cooking of late, and when I do it's been on the grill to save warming up the house. Still digging in seeing what everyone else is up to in the kitchen.

 

[GmpaJim]

I have to share this, almost as a public service. (old pic., no knife, sorry)
This is plant bacon. Tended low and slow to crisp, I’ve tasted worse things..but
Expensive, yes, healthy, ?. The ingredients read like a chemistry test you’re about to fail.
It does make an orderly presentation, and the dogs are all in with it.
Failed experiment.

 

[Wild Willie]

I have to share this, almost as a public service. (old pic., no knife, sorry)
This is plant bacon. Tended low and slow to crisp, I’ve tasted worse things..but
Expensive, yes, healthy, ?. The ingredients read like a chemistry test you’re about to fail.
It does make an orderly presentation, and the dogs are all in with it.View attachment 1867463
Failed experiment.

Definitely looks a bit futuristic... Give me the real deal any day.

 

[GmpaJim]

Cast iron is the best. As you say, seasoned and cared for is non stick and heathy non stick. Love your knife, looks well used and a favourite.

That’s an old pic too, and just happened to have a knife in it. one of my grandmothers. It’s in outstanding condition. as her knives got USED! and still do! These were hers and are still in the drawer.

 

[cudgee]

. The ingredients read like a chemistry test you’re about to fail

They can call it whatever they like, but Bacon it ain't, and it ain't going into my mouth.

 

[cudgee]

one of my grandmothers. It’s in outstanding condition. as her knives got USED! and still do

Love it. I hate knives sitting in cabinets or drawers. They are tools, made to be used. They develop their own character with use, your Grandmothers could relate so much history. If you think a knife is to pretty to use, don't buy it.

 

[cudgee]

I unfortunately haven't had time to do much cooking of late, and when I do it's been on the grill to save warming up the house. S

Fully understand. Stay as cool as you can over there.

 

[Wild Willie]

Fully understand. Stay as cool as you can over there.

Thank you my friend. New York summers aren't usually too bad in all honesty, but they're hot enough to make indoor cooking a bit trying. Especially after working outside all day, then the last thing I want to do is stand over the stove.

 

[Old Hunter]

Starting to cool off outdoors, hunting season soon to begin (and fall fishing already underway). Made my first venison chili of the season, going to dip it out of the crockpot in about a half hour for dinner. Picture from browning the venison burger earlier today in my often photographed Lodge 12” skillet - I used the Old Timer Wrangler to open the venison package. OH

 

[Wild Willie]

Starting to cool off outdoors, hunting season soon to begin (and fall fishing already underway). Made my first venison chili of the season, going to dip it out of the crockpot in about a half hour for dinner. Picture from browning the venison burger earlier today in my often photographed Lodge 12” skillet - I used the Old Timer Wrangler to open the venison package. OH

Excellent, we had our first frost of the year this morning. I almost lit the wood stove, but didn't on principal. It isn't October just yet. I've got to get my Dutch oven seasoned back up for the up and coming indoor cooking season.

 

[GmpaJim]

Out son-in-law won this grill at work. As a kid, our daughter worked at a Tastee Freeze with my wife (14 yrs. there!) So grill maint. & procedure is second nature. Jury is out for me. Maybe it’s the size…anyone have experience?