Cast Iron Revisited

Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.

  1. Expat

    Expat Expat™ Knives Staff Member

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    Last edited: Sep 9, 2016
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  2. JAD

    JAD Member

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    See if one of the mods can move this to the appropriate forum. Culinary.
     
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  3. Bushman5

    Bushman5 Member

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    Yea! Me an Bravo and Ethan and others want a culinary forum !

    Camp/wilderness cooking , including grilling, smoking, MRE's, dehydrated foods , etc
     
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  4. Expat

    Expat Expat™ Knives Staff Member

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    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.
     
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  5. JackLondon

    JackLondon Member

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    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.
     
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  6. JAD

    JAD Member

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    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.
     
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  7. jlowrance

    jlowrance Member

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    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.
     
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  8. nathan shepherd

    nathan shepherd Member

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    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!!
     
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  9. Expat

    Expat Expat™ Knives Staff Member

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    I like your signature!! LOL
     
  10. artigas

    artigas Member

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    How do we get the thread from the old forum on here?
     
  11. Expat

    Expat Expat™ Knives Staff Member

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    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.
     
  12. Boker55

    Boker55 Member

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    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?
     
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  13. Expat

    Expat Expat™ Knives Staff Member

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    Now, THIS is a cast iron breakfast! I need me an outdoor kitchen.

     
  14. Expat

    Expat Expat™ Knives Staff Member

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    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.
     
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  15. artigas

    artigas Member

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    Sounds good to me.
     
  16. RedEyedHog

    RedEyedHog Moderator Staff Member

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    [​IMG]
    Breakfast while camping last weekend at Tannehill State Park.
     
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  17. JAD

    JAD Member

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    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.
     
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  18. Expat

    Expat Expat™ Knives Staff Member

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    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.
     
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  19. JAD

    JAD Member

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    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.
     
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  20. AddictedToSteel

    AddictedToSteel Member

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    That might be a scalding pot.
     
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