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Bacon and other Good Eats Cooking, recipes, how-tos, etc

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Old 11-07-2019, 09:09 PM   #11 (permalink)
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I put mine in the dishwasher.
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Old 11-07-2019, 10:29 PM   #12 (permalink)
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Quote:
Originally Posted by Painthappy View Post
Does it matter which one? I would like to get a good one that will last me a long time, but was wondering if the brand mattered or if there was a preferred brand at all?
my only advice is to just go buy one and try it out. lots of info on the webs and even here, on MCB.
i could even mail you one...

my first pan was a wagner, but after finding and using griswolds, i've given away most of my wagners.

lodge is the last american maker of cast iron and will be a serviceable pan but it will take longer to season it for eggs.

i can't say for certain what was done to the older (1950's and older?) pans, but they are so smooth compared to today's pans.
i've taken a large grinder and a circular sander to help out rough pans. that's a newer lodge in the photo below.




this is most of my collection below but there is always something in my lye bath.
i think i have almost 10 griswold's and the 'ERIE' pot predates griswold.

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Last edited by freedom; 11-07-2019 at 10:33 PM.
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Old 11-07-2019, 10:41 PM   #13 (permalink)
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As stated before. The new lodges are rough but do work fine. Your best bet is garage sales or antique shop for good old pans. The thing that took me awhile to realize is less is more when talking about seasoning oil. There should be the absolute thinnest possible coating of oil when you are baking the pans for seasoning.
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Old 11-07-2019, 11:52 PM   #14 (permalink)
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I use a new lodge, and I have a hard time keeping it seasoned. Some of the posts here are very enlightening, and I would suggest a new user go with the smooth pans.
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Old 11-08-2019, 12:03 AM   #15 (permalink)
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https://xkcd.com/1905/
The obligatory XKCD comic every time I talk about cast iron. Thank you whatever MCBer that posted this last time we talked about cast iron.
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Old 11-08-2019, 12:54 AM   #16 (permalink)
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Lol too good.

I have a decent amount of very nice cast iron.

I mostly use stainless pans and lots of butter and a vicious scraper when I'm done.
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Old 11-08-2019, 12:55 AM   #17 (permalink)
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Jokes aside.
What’s the deal with cast iron? I really did wash mine once and everyone lost their minds.
You just let it stay nasty and use that as taste/seasoning until
You die or what?

I’m honestly intrigued and curious, someone please elaborate.
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Old 11-08-2019, 06:46 AM   #18 (permalink)
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Quote:
Originally Posted by Riot View Post
Jokes aside.
Whatís the deal with cast iron? I really did wash mine once and everyone lost their minds.
You just let it stay nasty and use that as taste/seasoning until
You die or what?

Iím honestly intrigued and curious, someone please elaborate.
You should never wash it with soap. You should always use it with butter, oil or shortening. After use, wipe out any residual oils with paper towel. If you have stuff that's stuck on, warm water, Scotchbrite and elbow grease it, buy dry it thoroughly and heat it and add oil or butter afterward.
My cast iron was my grandmother's. About 80 years old now. My wife used to put it in the dishwasher, but she's been corrected.
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Old 11-08-2019, 08:33 AM   #19 (permalink)
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We have mostly Lodge and donít use non cast iron. As long as I prepare my pan I can easily do eggs. The trick is first always season after washing. When it comes time to cook always first heat the pan. Once the pan it hot heat your fat (we use butter). When your fat is hot cook your food.

We do lightly wash ours with soap and water. I worked with a nurse that had previously been a chef; he had read a study that showed significant risk of dangerous bacteria buildup. I have never seen the study myself, but it was enough to get my colleague to change his practice. Heís a very competent individual in the kitchen and the ICU; so I have somewhat blindly trusted him.

One thing to consider is that they can destroy a glass stovetop. Exactly why I will never own one.
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Old 11-08-2019, 09:50 AM   #20 (permalink)
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Used my main skillet this morning for bacon/eggs. When done just wiped it out while still hot with a paper towel so it'll be ready tomorrow morning.

FYI (if you did not know this already) if you have something really stick to your cast iron (bacon with added sugar is my bane) just add some water to the bottom of the pan while hot (it will not shatter contrary to what a lot of people think). Put the pan back on the burner add a little heat to bring it quickly to a boil then just turn off the heat and let it cool down. Go eat your meal and when you are done all the stuck stuff will just slough off under the faucet then just reheat the pan to dry it out and add a touch of your favorite fat to keep seasoning fresh.

Main reason I like cast iron is heat retention. Once you get it hot it take very little added heat to keep it hot and makes simmering and cooking over-easy eggs a breeze. The "non-stick" effect is great too and the fact cast iron is perfect for cooking on an open fire or with wood coals are all pluses. If I need fine control and even heating (fancy sauses and such) my go to is heavy bottom stainless steel plans I got from a restaurant supply store.
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Last edited by Grendel; 11-11-2019 at 11:41 AM. Reason: Typos never can post without typos
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