I like the versatility of it, they aren’t terribly big, might convince my scout troop to get one to try lol
OMG OMG OMG OMG! !!!!!! I can't wait to see the restoration of that one! What a beautiful piece of cast iron!
Just came across this video, Cowboy Kent seems like he would fit in well around here. Anyone have any experience with the Field Company or Stargazer cast iron? Made in the USA and they said in the video they compare very favorably with the old Wagner and Griswold pans.
I've got a Field #8 & a #10. I like them. When I received the #8 (before the #10 was even an idea on their website), I washed it, dried it, and proceeded to cook some bacon and fried eggs with no sticking. None. My only complain is the lack of a pouring notch, but that hasn't really been much of an issue. I like watching Cowboy Kent. Nice to see somebody beat Bobby Flay cooking anything.
My wife picked up a "vintage" cast iron dutch oven over the weekend. By vintage they mean made in the 90s. Itll work for what i want to do. Make pies breads and casseroles.
Not a skillet but still cool. This was presented to me as a meat grinder but I thought it didn’t quite look right. After some research it appears to be a tobacco grinder. Should clean up nicely.
Ok. Another seasoning post. This is a 1940's-ish Lodge. When they were smooth on the inside and rough on the outside. Now, they are rough on the inside and smooth on the outside. Anyway.... This thing had been seasoned very well before but a certain Mrs. Expat cooked something with a lot of vinegar in it and let it sit on the stove, eating through most of the seasoning. So I decided to re-do it. I put it in the rubbermaid tote full of 4 year old lye back in the summer and forgot about it. Until I saw @Strigidae 's post and thought I need to fix that. Lye solution. It's probably done a few dozen pans at this point: Whatever you do, never reach in a lye solution with your bare hands. Wash that puppy off in the sink really well with soap. Should look something like the one on the right when you're done washing it. Down to bare, bare metal. The new Lodge on the left is now smooth on the inside and outside. It's got about 3/16" worth of seasoning inside, best guess. Get out the good stuff: Apply liberally and wipe into all of the crevices: Oven at 450 Top rack: Let it go for an hour or more. Then, let it cool. Re-coat and re-fire at 450 for an hour. A couple of times and you're ready to cook some fatty stuff. But not proteins yet. They will stick. Cornbread is the best thing I've found for helping build up new, fragile seasoning. Or frying potatoes. I'll post some pics when it gets out of the oven.
Lodge came out with a "cook it all" this year its a cool little deal for outdoor cooking.its very heavy though so its not something to carry around. has 5 configurations so you gotta think about that for the $130 price. so far I'm impressed , the only downfall so far is the amount of heat it takes to get it hot.
Birthday present from a distant aunt,wood burning heater/stove. And a pan found inside an oven that was going to the scrapyard.
