Cast Iron

Just a simple melt with homemade bread, ham, cheese and dijon.

Edit: I toasted the bread with butter.

#castiron #food #oc

My grandmother in-law passed away this week. As you might imagine, the old lodge she gave us when she moved to assisted living is getting a workout this weekend. This was the only thing I thought to take a picture of.

If Lodge enameled dutch ovens count

Recipe:

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Pretty good turn out. Y'all should give it a try. Was pretty nice to cover a family of 4 for a night*.

#castiron #cooking #food #oc

These things are stupid rare. The bottom pot tended to be used as a flower pot and as such, no one had them.

I came across the top two pieces from a local lady who hated cast iron and just wanted rid of them... I sourced the bottom pot from a dude in a combo cooker group.

Definitely something you don't see everyday.

Edit Here is the patent

Just a classic pot roast in a Dutch oven. There are plenty recipes avaible online but its basically this.

Season roast with salt and pepper, brown all sides in pot, remove from pot. Sautee onions and garlic. Add flour and tomatoe paste, cook for a few minutes. Add beef stock, red wine and herbs and roast to pot. Cover with lid and place in 325 degree oven for 1.5 hours. Add potatoes and carrots cook until roast is fully cooked.

Enjoy!

#castiron #cooking

I think this might be a Lodge skillet. However, two things make me question whether it's a Lodge.

First, that emossed 8 looks different from every other Lodge 8 I've seen. And that might mean nothing, and I'm reading too much into it.

Second, its weight. The unknown skillet weighs 2,043g. My modern six-year-old Lodge weighs 2,387g. Wouldn't an older Lodge weigh more?

Can any cast iron experts help me out?

Just a quick pork stir fry, white rice and egg rolls.

There was a trend on another site where everyone made pizza so I thought I'd give it a whirl since I'd never made pizza at home that wasn't a take and bake.

The Publix dough worked well... I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.

The dough was a smidge puffy but overall pretty good

The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic.. ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

Sigh. Always test cast iron of unknown history. Any wall mounting tips lol?

My aunt said that my grandmother tossed this in the barn after her house burned in 1982. She gave it to me the other day after I'd asked about family cast iron.

This is before and after electrolysis and seasoning.

Has some pitting but overall it's in great shape.

So my dad is having a retirement auction. Among the stuff we forgot my mother had owned we found her old campfire Dutch oven covered in surface rust. I scrubbed the rust off and put a quick coat of seasoning on it just so that it didn't sell as a lawn ornament. Obviously I started thinking that maybe I should keep it. Once it was on the stove cooling off, my dad took one look at it and said " That cleaned up pretty nice, I think maybe I'll keep that after all"

Didn't think to take a before picture but here's an after.

There is some pitting but hopefully a good season will fill that in :)

I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.

When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".

In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.

Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.

Was just browsing Lodge cast iron, wondering if there are some pieces I should splurge on. Are there non-standard pieces people actually use? Normally it’s just me for dinner but my two teens are back summers

I have the three standard skillets that I use frequently, with lids I use occasionally. I got the small Dutch oven thinking it would be good for beans, veggies, maybe a small bread loaf, but have to admit I’ve never used it.

What about

• the minis, like 5” or 6.5” - do you actually do like individual apple crisp or anything? Which size is actually useful? How many?
• tall frying pan - I’ve been afraid to try frying, but is this significantly safer than the regular skillet, for fish or something? Or should I just stick to the air fryer? Do people use this?
• does anyone like the baking pan or cookie sheet? Do you use it enough to be worthwhile?

These are from a brownie mix.

I did add 1/4 tsp sea salt, a pinch of instant yeast, 1/2 tsp instant coffee, 1/4 cup of chopped pecans and ~2 oz of chopped dark and milk chocolate.

It came out great!

I've been wanting to make 100 Hour Brownies but I'll test them at 24 hours for the next mix.

#castiron #cooking #baking

Just chicken thighs in a Lodge 10" skillet. Seasoning is pretty basic with, herbs, salt, pepper, onion and garlic powder, paprika and a little cayenne.

Update: I decided to remove the smallest piece to cook after these.

Hi! I'm an amateur and must have used my pan incorrectly, and would like to ask some directions to fix my specific case.

Once after cooking with it I washed it with hot water, dried it, and put it on the oven to make sure its completely dry. I added some oil too. Unfortunatelly I forgot about it, and came back when it was already smoking, and having that huge spot on the right side of the image. The pan wasn't completely on a flat surface, so most of the oil flowed on the right side. Also a lump of oil(?) formed at the bottom of the spot, which I could remove with hot water, and non-metal scrubber.

I tried searching online for a solution, but I'm not 100% sure what this exact case is, and which solution to try.

How could I fix my pan? Thans in advance!

I used my 5qt Dutch Oven to deep fry some chicken and my 10" Lodge skillet to bake some cornbread. If I had thought about it before I started cooking, I would have used the 8" Lodge skillet to roast the broccoli in the oven too!

The oil was too hot when I added the chicken so it came out a little dark. I used seasoned panko style bread crumbs. The cornbread is just a premixed box. I usually try to make things from scratch but I just wasn't in the mood.

Enjoy!

It's probably the easiest and fastest burger I've ever cooked.

Form the beef into a ball and season with salt and pepper. Smash the ground beef into a hot skillet and press thinly sliced white onion directly on top. Cook until the sides of the burger are browned and flip with onions to cook the other side. It only takes a few minutes.

Add cheese and buns on top to heat and steam. A few minutes later remove everything from the skillet and assemble. Enoy!

Looking forward to using this. It's SUPER rough, thin, and cheap. But it'll make cute pancakes.