not really grilling, but proud of it - JeepForum.com
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post #1 of 17 Old 04-01-2013, 10:46 PM Thread Starter
Trons
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not really grilling, but proud of it

So, My wife scored some cast iron. It was cheap and nasty:





Threw the old wire brush on the drill and this is what I end up with:





Take and put some oil to it (bacon grease). Bake at 525 for 1 hr, then cook some potatoes and eggs in it to check for stickiness, and this is what I got:





Not antique, but still pretty cool for $2.00


'03 TJ Rubicon
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post #2 of 17 Old 04-02-2013, 06:42 AM
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Nice find. Properly treated cast iron is better than teflon and produces much better results,

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post #3 of 17 Old 04-02-2013, 09:25 AM
wilson1010
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Nothing equals a cast iron pan properly prepped. Looks like you did a great job on it. And, the use of bacon grease (or any pork lard) is critical. I ruined a pan with olive oil which makes a sticky mess. I had to start over. Never again.

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post #4 of 17 Old 08-04-2013, 09:24 PM
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Your using cast iron on a glass top range?
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post #5 of 17 Old 08-04-2013, 09:52 PM
gloksrule
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Quote:
Originally Posted by lumpster
Your using cast iron on a glass top range?
Is that bad? I use mine to sear meat and cook potato's n onions in. Is it bad for the skillet or the cook top?
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post #6 of 17 Old 08-04-2013, 09:55 PM
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Quote:
Originally Posted by Trons
So, My wife scored some cast iron. It was cheap and nasty:

Threw the old wire brush on the drill and this is what I end up with:

Take and put some oil to it (bacon grease). Bake at 525 for 1 hr, then cook some potatoes and eggs in it to check for stickiness, and this is what I got:

Not antique, but still pretty cool for $2.00
Nice score anyway
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post #7 of 17 Old 08-05-2013, 07:00 AM
MountainMan864
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I sell appliances for a living. It will scratch the glass if slid around a lot. Other than that its fine.
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post #8 of 17 Old 08-05-2013, 09:08 PM Thread Starter
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Quote:
Originally Posted by MountainMan864 View Post
I sell appliances for a living. It will scratch the glass if slid around a lot. Other than that its fine.
I've been using my cast iron on glass top stoves for about 3 years now. I hate the things, but they've been in the last 2 homes we've lived in. The last one was a rental, and now that we've bought a home, that's what it had and I haven't gotten around to switching it to gas.

I've never scratched the surface. I currently use my "camp" dutch oven, about once a week. My 12" skillet once a week, my 8" skillet once a week. I have this one which is use once or twice a month and just acquired a 10" (or so) CF (chicken fryer?) It's like a 10" skillet, with higher sides. Never a scratch. Maybe things have changed.

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post #9 of 17 Old 08-06-2013, 03:36 PM
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Dang, I got rid of my cast iron when we bought our last house, I was told it would crack the glass, I guess I should have researched it!
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post #10 of 17 Old 08-09-2013, 09:10 PM
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cast iron works well on the bbq also.
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post #11 of 17 Old 08-16-2013, 07:33 PM
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Cast iron FTW!

And as to olio d'oliva (olive oil) making a sticky mess seasoning your pans, cooking, storing...not so much. It's all I ever use, and I'm using my Grandma's pans. She was born in Italy in 1894, and married (in the US to another Dago) in 1916. I think she used Wesson oil for frying chicken but olive oil wasn't just a cartoon character in her house, and it was everywhere in the kitchen.

I learned to use lower heat to season, cook in, and dry the pans. It's the original "non-stick" coating in my house. YMMV, and invariably will...

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post #12 of 17 Old 08-26-2013, 03:00 PM
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I have a set my mother gave me, that her mother gave her. I am pretty sure somewhere along the line someone traded some beaver pelts and tribal lands for them..With the exception of marinara (something I just learned was a no no), I won't use anything else..
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post #13 of 17 Old 08-26-2013, 10:09 PM
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Quote:
Originally Posted by bercherker View Post
With the exception of marinara (something I just learned was a no no), I won't use anything else..
Was it because it uses tomatoes ?

Anything that is acidic is a big no no in cast iron because it is bad for the finish and if I remember right, it is not good to do in stainless steel either because it affects the taste some .
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post #14 of 17 Old 08-26-2013, 10:23 PM
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I think tomatoes ruin the seasoning. I use a copper bottomed pan for tomatoey stuff..
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post #15 of 17 Old 08-26-2013, 10:41 PM
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Quote:
Originally Posted by bercherker View Post
I think tomatoes ruin the seasoning. I use a copper bottomed pan for tomatoey stuff..
Now your cooking .

Another good plan for C.I. is when cleaning it stay away from hot soapy water because it messes with the finish too .

Just put salt in it and a little oil then rub it down good with a paper towel, then perhaps rub it with a little more oil if needed and you are good to go till you use it again .

Ceramic coated pots work very well for acidic stuff too .

The right tool for the right job sorta .

Very hot soapy water isn't the best plan for teflon either by the by .

You just wipe it out usually for the best results .
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