Ok, let's get to work. Starting the cast iron thread over. As always, cooking tips and recipes are highly encouraged. Old ESEE forum cast iron thread link: http://jungletraining.com/forums/showthread.php?32883-Cast-Iron-Cookware-Post-Pics-and-Recipes Beckerheads have their own cast iron thread over on BF: http://www.bladeforums.com/forums/s...on-Beckerheads-Sound-Off!?highlight=cast+iron
Yea! Me an Bravo and Ethan and others want a culinary forum ! Camp/wilderness cooking , including grilling, smoking, MRE's, dehydrated foods , etc
My powers only go so far. That's a question for the big man. Or you can start a Culinary thread in the Expat Knives forum. But that's just a thread, not a forum.
I've been frying bacon, browning ground beef, and browning sausage for about 8 months now in the 12" pan I picked up. I use a quarter size of avocado oil in between uses. Thing is amazing now. Even stuck on bits just slide off with a little hot water and microfiber rag.
My suggestion really wasn't for a new forum so much as moving this thread to your corner where we discuss all things which specifically include cast iron.
I got this cast iron cauldron on a tripod that holds probably 10 or 12 gallons. It was my grandparents and looks like it's in great shape. I usually see them around here being used as a planters, but damn it's heavy.
The only frying pans I own are cast iron. They where a wedding gift given to my mum and dad when they got married in 1975. The pans are used every day and are still as good as new. I would like to see a modern non-stick pan give service like that!!
It would be a LOT of work. I'd have to go in and cut and paste every post in the edit function to capture the links to the photos. I think it's better we link the one here but we rebuild from scratch in this thread.
So I'm the guy who always brings the cast iron on camping trips. I always have this one buddy who tries to use the skillet as a plate for his steak. I let him do it once and there was cuts all up in the seasoning. So now I have to be a dick and tell him to grab a plate. Am I the only one like this or is that a no no with everyone?
Yeah, my mom was bad about cutting things in the pan with a serrated steak knife. I solved the problem by giving her her own cast iron pan to ruin as she saw fit.
Sometimes I'll cook bacon outside on my grill using my skillets. It seems to me that I don't generate sufficient heat as compared to being directly on the stove top gas burner. Yet when I use the stove top I only set my gas setting between med/low. The bacon just takes longer to cook and there doesn't seem to be as much sizzle.
You can close the grill lid. Thats what I do. I cook a lot on my grill outside, especially when frying stuff (chicken, fish, okra). Less cleanup inside on the stove from oil splatter. Also, i love fried food but hate the smell of it 3 or 4 hours later still lingering in the house.
I've always cooked outside "year round". St Louis isn't exactly Fargo, ND but I've grilled in snow/rain and below freezing temperatures and adjust cooking times accordingly. My patio is small 12'x12'. But I have my large Weber, 2 smaller Webers, and my Smokin'-it electric smoker. There is no running water, dry bar, refrigerators, or countertops. So it is not a trendy new outdoor kitchen that is becoming more commonplace. It's just my patio and has been for the last 23 years we've lived in this house. But cooking outside is the best and in some ways even better when it is cold outside.