Traditionals and Cast Iron Cookware

I use peanut oil. I clean my pan with dawn detergent if it's really dirty. If I feel I wore away the seasoning, I rub it with a little more peanut oil before I put it away. When I started cooking in cast iron, I made it more complicated than it really is. It's just a pan: cook in it clean it, reoil if needed.
 
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The Great Con-ola - The Weston A. Price Foundation

Read this in: 日本語 🖨️ Print post Canola oil is “widely recognized as the healthiest salad and cooking oil available to consumers.” It was developed through hybridization of […]
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Beef Tallow Uses

Beef tallow is one of my favorite traditional fats. I'm going to tell you about beef tallow uses, and all the many things you can do with it.
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Thanks gents. Ran across this poem that I think fits the crowd posting here real well, from the Robert C Ruark Facebook page. OH
Ode-to-Bacon-Robert-C-Ruark-Facebook-page.jpg
 
Old Hunter said:
Thanks Al, going to add one more layer seasoning with the stovetop method and then cook bacon and pancakes in a little bit. Also plan to brown some venison burger after breakfast to make a venison chili for dinner this evening. Once you started the seasoning with grapeseed paste and oil and have your initial seasoning done, do you use any oil you want after that or stick with the oil you seasoned the pan with? In my old skillets I use Mazola Corn Oil, Crisco shortening, and various brands of vegetable oil interchangeably. The only oil I don’t use in a cast iron pan is Olive Oil (it gets gummy) although I use Olive Oil in steel pans and on foods on the grill (to make my doctor happy!) The entire oil selection is confusing with too many choices and with many discrepancies between different websites. The website Stelth furnished explains the oils well, but its the interchangeability in the pan that confuses me. Anybody here want to chime in that would be great. Thanks, OH
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I use oil when cooking usually Avocado oil but as you stated any oil that mentioned will do. I made breaded chicken cutlets the other night and fried them in avocado oil and they came out great I also made breaded cauliflower and used Cisco oil with no problem. Personally I don’t think the pan cares what oil you use mine has cleaned up well with those oils. I just take it when it’s still hot and clean with hot water and that brush you have dry it and put it on the stove top reheat it and put either the paste seasoning or grape seed oil rub it in the skillet and take a clean paper towel and wipe it again let it cool and have had no problem. The pan seems to be very forgiving.
 
I don't have any of the new artisanal offerings, but to my eye the Field pans look best. I really like the form factor with the heat ring, and the shape and size of the handle looks great.

Next time I need to get a pan, I think I'll have to go new. The vintage pieces around here seem to have dried up and are nowhere to be found.
 

My cast iron pan is a nickel plated Wagner Ware 1401. It was sold as a chicken cooker but is missing the top lid. It works just fine as a high-sided frying pan. My wife bought it at a garage sale for under $5. Based on the logo and other bottom markings, it is between 88 and 99 years old!

 
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Old Hunter said:
do you use any oil you want after that or stick with the oil you seasoned the pan with
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Bruce, after seasoning I pay attention to the oil's recommend temp range(smoke point). Olive oil being on the low end, grape/avacado upper end. I tend to use lower temps for cooking so I use olive oil. Google cooking oils for more info to add confusion:D
 
kamagong said:
I don't have any of the new artisanal offerings, but to my eye the Field pans look best. I really like the form factor with the heat ring, and the shape and size of the handle looks great.

Next time I need to get a pan, I think I'll have to go new. The vintage pieces around here seem to have dried up and are nowhere to be found.
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I have had a field great pan my daughter wanted it so I gifted it to her I also had a stargazer my son wanted it they both wanted to start cooking in cast iron I just think they wanted them because they were already well seasoned. This time I went with smithey and it is also a great pan I think anyone you choose would be a fine choice. I also wanted a #12 my other ones were #10’s. If my other daughter or grandkids want this pan it’s not happening I will gladly purchase them any pan they want. Old cast iron around here has dried up also and if you do find one you can purchase 2 new ones for the price they want for an old one
 
pjsjr said:
Bruce, after seasoning I pay attention to the oil's recommend temp range(smoke point). Olive oil being on the low end, grape/avacado upper end. I tend to use lower temps for cooking so I use olive oil. Google cooking oils for more info to add confusion:D
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Thank god my grandparents are not still alive it would really confuse them with all the choices
 
kamagong said:
Next time I need to get a pan, I think I'll have to go new. The vintage pieces around here seem to have dried up and are nowhere to be found.
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It's tough finding decent used pieces here too. I hadn't realized that cast iron was trendy again until fairly recently. I got lucky with my Griswold Dutch oven, when my grandmother moved back here to New York she gave it to me because they don't really cook like they used to.
 
I can take you to two antique malls in this general area that have plenty of vintage, used cast iron. Lot of small pans (must be #6 or #8) and then some kettles and dutch ovens. Priced anywhere from $20 to $200. I have been content to buy new Lodge cast iron over the last 20 years and of course now I have this upscale Smithey - with new cast iron I know what I am getting, most of the used has no name and maybe a number and that's all. OH
 
Wild Willie said:
It's tough finding decent used pieces here too. I hadn't realized that cast iron was trendy again until fairly recently. I got lucky with my Griswold Dutch oven, when my grandmother moved back here to New York she gave it to me because they don't really cook like they used to.
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Tag sales yard sales and estate sales are likely the best places now you can pretty much forget antique stores and flea markets but I am always looking you just never know
 
Reaper AL said:
Tag sales yard sales and estate sales are likely the best places now you can pretty much forget antique stores and flea markets but I am always looking you just never know
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I looked at the local flea market last time I went, most of what they had was no name, and rustier than my 20 year old pickup... With a price tag that made my jaw drop. I could probably start smelting my own ore and save money.
 
Stelth said:
Garage sales and estate sales are where we find cast iron. Where I live there are a lot of retirees. When they die, often their house is cleared out in an estate sale. Morbid, I know.
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I don't do much yard saleing. In all honesty I could get by with what I have and still have enough for both kids to divvy up the spoils. As much as I'd like to have as many pans to chose from as I do knives, storage space is at a premium in our rather humble abode.

All that aside, I'm pretty sure something from smithey is in my future. You know, for science and all that.
 
I was going to ask you all about storage.
I‘d hang them on a wall, but my wife likes clean lines.
I was assigned to a micro cubby, which means I get to weight lift and cook.
Choose your battles.
 
GmpaJim said:
I was going to ask you all about storage.
I‘d hang them on a wall, but my wife likes clean lines.
I was assigned to a micro cubby, which means I get to weight lift and cook.
Choose your battles.
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My more frequently used pieces stay right on the stove, the rest get put in the oven until they/it are needed. Then all bets are off.
 
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