Traditionals and Cast Iron Cookware

Old Hunter said:
Just received a Christmas gift that blew me away, arriving today from Reaper AL here on Blade Forums, a No.12 Smithey Ironware skillet like his. First time I have ever handled one, the workmanship is incredible, I cannot wait to get it seasoned and cooking. I'm sure it will star in my future cooking endeavors that I post here. The icing on the cake is having "OLD HUNTER" engraved on the base. Thank you Al for such a magnificent gift, it is old school exquisite! OH
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Awesome gift and the personalization makes it even more cherished. I am thinking a skillet of venison sausage, taters, eggs, green onions and cheese would be a great first meal or maybe some northern mallard breasts sauteed in butter with mushrooms....
 
I don’t remember reading, that anyone uses salt to clean there cast.
Wipe out what you can, then add salt and scrub with a rag, it works like an abrasive, then oil and heat.
 
GmpaJim said:
I don’t remember reading, that anyone uses salt to clean there cast.
Wipe out what you can, then add salt and scrub with a rag, it works like an abrasive, then oil and heat.
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I know that's how the old timers used to do it. All of the reading I've done from Lodge and other manufacturers says it's inadvisable, so I've never done it, kind of like burning it out on the fire. I actually completely quit using salt to cook with many years ago, I don't miss it at all.
 
GmpaJim said:
I don’t remember reading, that anyone uses salt to clean there cast.
Wipe out what you can, then add salt and scrub with a rag, it works like an abrasive, then oil and heat.
Click to expand...
I have heard that (sand as well) but never done it or seen it done. I just looked in a couple of my Scouting cookbooks (these only 30 years old) to see what was recommended, neither mention using salt (or sand), so salt must have been real old timer recommendations.
 
Old is right. The salt came from Grandma, Dad’s side. I’ve used sand in aluminum on backpacking trips.
They had a cast iron Kinzua gas / wood stove in the kitchen. There water was from a pitcher pump on the sink counter, from a hand dug well under the floor. I was about 8 when they had a well drilled and got indoor plumbing. I remember the neighbors trooping in to see the tub & toilet. I feel blessed to have experienced that way of life..except for the outhouse at -10*…
This is there house (it hasn’t changed) from our middle daughter‘s yard…we haven’t moved far.
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When my wife was a kid, she wasn’t allowed to ride her bike ”down there” Hillbillys..and one of the neighbors was his own Uncle..if you get my drift😬🤫
 
As far as the salt cleaning goes me, there has been a real shortage of kosher salt around me (for like the last 3 years) and it got to expensive. I just use a little soap and hot water when it's bad.
For the response that grandma (or grandpa) didn't use soap, back in the day the #1 ingredient in soap was lye and could easily strip seasoning. Now adays lye isn't even listed in ingredients so there u go.
 
GmpaJim said:
I don’t remember reading, that anyone uses salt to clean there cast.
Wipe out what you can, then add salt and scrub with a rag, it works like an abrasive, then oil and heat.
Click to expand...
My mom did that and so do I occasionally. Rinse out the salt with water, no need for oil and heat.
 
osoverride said:
No traditionals? tisk tisk
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I had to Google that. Pork..who knew? And my nephew is a pig farmer!
Sorry! No pie pics. The pie wasn’t outwardly attractive as pie goes, just eye closing good!
Disclaimer: after 3 glasses of wine & a couple of shots (thank you Randy) that pie..may have been awful😆
Nonless said:
Looks like a large block logo Griswold #8 there with the brussel sprouts very nice!
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Thank you!
It, and others have been cooking alooong time.
After clean up, I tried to refresh my memory and couldn’t read the bottom. The logo was in the center, and was about the size of a $.50 piece…? Refer to disclaimer
 
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