Traditionals and Cast Iron Cookware

[cudgee]

I appreciate the responses to my query. I wash them with minimal soap and a scouring pad. Lot of times no soap and a bronze pot scrubber aka choreboy. Dawn when I use soap.

I dry them with a paper towel, then give a light coat of oil.

I have one of my grannies pans. It’s sorta my base as what is good and what isn’t. It doesn’t rust if I wash it and leave it in the dish drainer. The others will do I dry them.

Some of the pans we don’t use because everything sticks. Grannies pan gets the most use.

This may be of some help to you, Google Kent Rollins. He has a heap of videos on YouTube about seasoning, looking after and cooking with Cast Iron. He was/is a camp draft Cowboy camp cook, i would be taking his advice over some of the other stuff posted on YouTube. Have a look and see what you think.

 

[GmpaJim]

I recently saw a Lodge chain mail scrubber. I never saw one before, Googled it, and the world is full of em!
Any comments on them?
I’ve anyway used the Lodge brush.

 

[cudgee]

I recently saw a Lodge chain mail scrubber. I never saw one before, Googled it, and the world is full of em!
Any comments on them?
I’ve anyway used the Lodge brush.

No, but will be interested to hear any comments.

 

[Wild Willie]

I've thought about picking one up, but I never remember, and I get by with a pan scraper and paper towels.

 

[Hickory n steel]

This may be of some help to you, Google Kent Rollins.

Cowboy Kent Rollins is the real deal, he knows his stuff for sure.

 

[Hickory n steel]

The 5 cheese sausage taters were great as usual, but my first attemp at toast on the griddle didn't go so well.
I need to just toast it a bit less, I'll get it after some practice.
If I don't I'll just buy a 4 slice toaster, it's not like toasters are expensive anyways.

 

[cudgee]

but my first attemp at toast on the griddle didn't go so well.

Looks okay to me.

 

[Wild Willie]

View attachment 2004389
The 5 cheese sausage taters were great as usual, but my first attemp at toast on the griddle didn't go so well.
I need to just toast it a bit less, I'll get it after some practice.
If I don't I'll just buy a 4 slice toaster, it's not like toasters are expensive anyways.

I've always found it a challenge figuring out a pan I don't use often on the electric stove... At least it isn't charcoal.

 

[cudgee]

Cowboy Kent Rollins is the real deal, he knows his stuff for sure.

Have a funny story about that. On one of his YouTube videos about seasoning Cast Iron pans there was a comment in the comment section that went something like this.

" I will always take my advice about Cast Iron from a cowboy in a cowboy hat and faded jeans over a young intellectual in skinny jeans who has never left the City Limits of New York ".

It was when Cooking in Cast Iron became popular amongst the young trendies a few years ago. Did not last long, they lost interest and moved onto something else. Knitting duvet's possibly.

 

[kamagong]

I wash my cast iron as needed. The admonition against using soap came from a time when soap was made with lye. Modern dishwashing soap doesn't harm the seasoning.

Don't believe me? Try it yourself. Take your sponge and some Dawn and try to scrub the black off the handle. Report back with your findings.

 

[cudgee]

I've always found it a challenge figuring out a pan I don't use often on the electric stove...

That is one if life's challenges. But i have discovered something, i just moved into a new apartment and it has a convection top stove. I was not going to use my cast iron and packed it away, i did not want to scratch the stove top. But after discovering heat mats, they are fantastic for Cast Iron, the heat control is instant and varied across a range of heat. They actually work really well, for everything, but good for Cast Iron.

 

[Hickory n steel]

Looks okay to me.

Looked good but was kind of hard.
I'll get it figured out.

 

[Hickory n steel]

That is one if life's challenges. But i have discovered something, i just moved into a new apartment and it has a convection top stove. I was not going to use my cast iron and packed it away, i did not want to scratch the stove top. But after discovering heat mats, they are fantastic for Cast Iron, the heat control is instant and varied across a range of heat. They actually work really well, for everything, but good for Cast Iron.

I may have to look into that to see if it helps with my griddle.
The raised edge and the grill surface on the other side may just mean it's a no-go on a glass top though.

 

[Old Hunter]

but my first attempt at toast on the griddle didn't go so well.

Looks fine to me too, but I was blessed at an early age with low standards! OH

 

[Hickory n steel]

Have a funny story about that. On one of his YouTube videos about seasoning Cast Iron pans there was a comment in the comment section that went something like this.

" I will always take my advice about Cast Iron from a cowboy in a cowboy hat and faded jeans over a young intellectual in skinny jeans who has never left the City Limits of New York ".

It was when Cooking in Cast Iron became popular amongst the young trendies a few years ago. Did not last long, they lost interest and moved onto something else. Knitting duvet's possibly.

Yeah that's probably around the time I got into cast iron, but I got into it because I wanted to fry better taters and better chicken. I've had a challenge and or disappointment or two, but overall I have not regretted it.

 

[cudgee]

I may have to look into that to see if it helps with my griddle.
The raised edge and the grill surface on the other side may just mean it's a no-go on a glass top though.

No it needs full contact with the base of the cooking utensil, so unless your griddle base sits flat, a convection stove top will not work.

 

[Sharp Steel]

I appreciate the info.

So my question is, do I need to let the pan cool between coats or can I just take it out every hour and add another thin layer of oil? What function does cooling serve?

Lodge has a video on seasoning their pans. They showed it being cleaned, dried, oiled, baked for an hour, and turning off the oven to let it cool.

 

[Sharp Steel]

That is one if life's challenges. But i have discovered something, i just moved into a new apartment and it has a convection top stove. I was not going to use my cast iron and packed it away, i did not want to scratch the stove top. But after discovering heat mats, they are fantastic for Cast Iron, the heat control is instant and varied across a range of heat. They actually work really well, for everything, but good for Cast Iron.

Who makes the heat mat? I would be curious to check one out.

 

[Wild Willie]

That is one if life's challenges. But i have discovered something, i just moved into a new apartment and it has a convection top stove. I was not going to use my cast iron and packed it away, i did not want to scratch the stove top. But after discovering heat mats, they are fantastic for Cast Iron, the heat control is instant and varied across a range of heat. They actually work really well, for everything, but good for Cast Iron.

I'm hardly trendy, but I am on the younger side compared to a lot of guys here at 34. I learned to cook on cast iron from my dad, who learned from my grandad. Several years ago Ms. Wild Willie's step mother bought us a bunch of nice stainless cookware and told me that we should get rid of all our Teflon pans... I didn't say anything to her, because I was indeed grateful, but the thought of Teflon made me roll my eyes to myself.

 

[cudgee]

Who makes the heat mat? I would be curious to check one out.

I just bought mine on Ebay. But you may have a local store that sells them, they work really well, and were not expensive. I think Amazon is probably cheaper for you, but it is expensive here. Just google convection stove top heat mats and have a look around. Anyone who has a convection stove top should have some.