Traditionals and Cast Iron Cookware

I thought you guys were referring to the common laxative Polyethylene glycol as the Keto diet is known to cause constipation.

I am afraid I missed what you guys were referring too, and i am afraid 😱 to ask 😁

Yerba Mate is a traditional tea from Argentina ( pictured in my photo) that helps with constipation LOL 😂
 
CelloDan said:
I thought you guys were referring to the common laxative Polyethylene glycol as the Keto diet is known to cause constipation.

I am afraid I missed what you guys were referring too, and i am afraid 😱 to ask 😁

Yerba Mate is a traditional tea from Argentina ( pictured in my photo) that helps with constipation LOL 😂
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My references were strictly referring to my dairy experience as a youngling. I actually didn't know the diet caused constipation, there's my second new thing for the day... You've got me good to go for tomorrow too Dan! A good thing as well, gotta have the dog at the vet's office first thing for surgery, so I won't be feeling much like learning as I sit home and brood.
 
Taco meat for nachos on the right. Cauliflower steaks on the left. Bunny knife in the back blending in.
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So back when I dove into this thread, with my only non-enameled BSR vintage cast iron skillet, I got the hankering to add some more to it. Right after the 1st of the year, during some post-holiday clearance sales, I found this Lodge set for a little over $50 shipped:

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I thought that would make a nice "completion" set since the BSR we already own is in between those two skillets, size wise. And the price was right, for 3 new pans plus the silicone gizmos.

Well I have no idea why someone puts something up as a post-holiday "clearance" item when they don't have it in stock, but it has been backordered ever since I ordered it. They finally got around to charging my card last week, and just today on the seller's web site it shows in "Preparing to ship" status. Before it was "Backordered." Which I guess means they finally got their supplies in from Lodge.

So I assume it will be here in a few days. Now I just have to remember how to cook.
 
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Wild Willie said:
Those should serve you well. 👍 Not to even mention generations of your progeny.
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Well, I am 65 and never had the first generation of progeny, so that's out. Someone will get a nice thrift-store find I suppose. Thanks for being first in line to throw a handful of dirt on my casket, though! ;) I don't even have the things yet and you are planning my estate sale.
 
jc57 said:
Well, I am 65 and never had the first generation of progeny, so that's out. Someone will get a nice thrift-store find I suppose. Thanks for being first in line to throw a handful of dirt on my casket, though! ;) I don't even have the things yet and you are planning my estate sale.
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Always glad to help.😛 I'm 35 and pretty much have my estate sale planned too.
 
I can see that theoretical conversation, though.

Me - "Son, I have taken care of you and your children and grandchildren, you'll never have to worry."

Son - "Wow, did you set us all up with an endowment from your vast riches saved up over long years of work?"

Me - "Heck no, I got an $80 set of cast iron skillets for $55! You and your kids will never be hungry again! Assuming you know how to cook. And can afford the food. And the stove. And the electricity to run it. But you'll by golly have some pans!"

Son - "But what about the money?"

Me - "I don't have that much time left. I'm gonna spend it all on fast cars, pretty women, and booze!"

Son - "Well, at least you aren't wasting it."

Me - "You can make bank on my GEC collection at least." [had to add some knife content]
 
jc57 said:
So back when I dove into this thread, with my only non-enameled BSR vintage cast iron skillet, I got the hankering to add some more to it. Right after the 1st of the year, during some post-holiday clearance sales, I found this Lodge set for a little over $50 shipped:

View attachment 2117694

I thought that would make a nice "completion" set since the BSR we already own is in between those two skillets, size wise. And the price was right, for 3 new pans plus the silicone gizmos.

Well I have no idea why someone puts something up as a post-holiday "clearance" item when they don't have it in stock, but it has been backordered ever since I ordered it. They finally got around to charging my card last week, and just today on the seller's web site it shows in "Preparing to ship" status. Before it was "Backordered." Which I guess means they finally got their supplies in from Lodge.

So I assume it will be here in a few days. Now I just have to remember how to cook.
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that is a nice set at a real good price and cooking is something you will never forget. the best of luck with that set
 
jc57 said:
I can see that theoretical conversation, though.

Me - "Son, I have taken care of you and your children and grandchildren, you'll never have to worry."

Son - "Wow, did you set us all up with an endowment from your vast riches saved up over long years of work?"

Me - "Heck no, I got an $80 set of cast iron skillets for $55! You and your kids will never be hungry again! Assuming you know how to cook. And can afford the food. And the stove. And the electricity to run it. But you'll by golly have some pans!"

Son - "But what about the money?"

Me - "I don't have that much time left. I'm gonna spend it all on fast cars, pretty women, and booze!"

Son - "Well, at least you aren't wasting it."

Me - "You can make bank on my GEC collection at least." [had to add some knife content]
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Somewhere in your theoretical conversation, don’t forget to mention to him that he should join BF and show us some photos of the cast iron being used with one of the GECs! 😁
 
Well, as I mentioned, I don't have any kids, so I'll have to do that myself. I had earlier posted some pics of my BSR skillet with the 2022 Bunny Knife. When the Lodge stuff shows up I assure you, I will include adequate pocket knife content in the photos.. Even though I never use pocket knives for food prep, they can be like racing models. Just stand there looking pretty. I look forward to cooking some bacon and eggs in the smaller Lodge pan. It looks to be just the size for it.
 
The long awaited Lodge set arrived Friday. Two and a half months after I ordered it.

One of the pieces had its maiden voyage today. This is the 8" skillet, 3 eggs in a little olive oil and butter. Prep was a quick rinse and dry of the skillet out of the factory box, and then straight on the stove with nothing on it but the factory seasoning. I let it heat up about 6-8 minutes, added a small amount of olive oil, swirled that around until the bottom was coated, added a pat of butter, swirled until it melted, then the eggs.

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The Case 6318 Stockman in the photos is what I used to cut the packing tape on the shipping box and the Lodge box that the set came in, and will probably be used to break down the cardboard boxes for the recycle bin.

The swath on the right side of the pan was where I slid the pat of butter into the pan.

Shortly after this photo was taken, I flipped the eggs just using a silicone spatula. It did not take much to loosen them for the flip and nothing stuck to the pan. Cooked about 15 seconds flipped, then turned out onto a plate. A perfect over-medium with the yolks about half firm, half runny, which is just how I like them.

Cleanup was using the front edge of the silicone spatula to gently loosen up a few little pieces left behind, and then wipe up the remaining oil and butter with a paper towel. It looked spotless. No washing or scrubbing needed. I was really surprised to be honest, especially with the standard bumpy Lodge factory finish. But no problems, and the eggs were great.

This is the after-cleanup shot. The Stockman is sitting on the paper towel used to wipe out the pan.

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That is the 10.5" flat griddle in the background (on a cold burner) that is part of the set. I have not cooked on it yet. The 10" skillet is not in these photos. My wife says she wants to use it to fry some chicken as its first duty.

Any weirdness in angles is a result of the perspective of the phone. Both pans are laying flat on the stove top.
 
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I had seen posts on the Reddit cast-iron forum of people putting 80 - 100 coats of seasoning on skillets and getting them to a black mirror finish, or those that take a sander to new Lodges to buff them to a shiny smooth surface and then re-season them. And photos of stuck on food and "what am I doing wrong" posts. Other posters said "you are overthinking it, just cook with it."

I am pretty much in the "just cook with it" camp. Though I'm 65 and been cooking in one thing or another most of my adult life. Certainly not the first time I have fried up eggs in a cast iron skillet. I usually cook up a few strips of bacon first and then cook the eggs immediately after in the same pan, but today I didn't feel like bacon so I just made eggs.

I did not have experience with a brand new Lodge with their standard coarse finish. I decided just to use it how I normally would, and that was the result. I really expected I would need to do a bit of scrubbing in the sink with a little soap and water and a nylon scrubber, which I did before I cooked with it the first time, but nope.
 
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