Cast iron frying pan . - Page 2 - JeepForum.com
 156Likes
Reply
 
LinkBack Thread Tools
post #16 of 1403 Old 05-25-2014, 01:32 PM
Oldfrog
Registered User
2007 WK 
 
Join Date: Feb 2008
Location: Louisiana/Texas
Posts: 5,092
After mine is reasonably clean, I just spray a little PAM on it after drying it. Just dont ever cook tomatoes in one.


2007 5.7 Hemi, Ltd. QD II -
1997 ZJ, 4,0 select trac, Up country, track lok.
Oldfrog is offline  
Sponsored Links
Advertisement
 
post #17 of 1403 Old 05-28-2014, 07:25 PM
cherokeecrazy
Registered User
1988 XJ Cherokee 
 
Join Date: Mar 2014
Location: Spokane
Posts: 16
If your pan is too bad you can always re-season it, I do this to any of the ones I buy used like old Griswalds or Wagners. I just get a fire nice and hot and put the pan in the coals, it burns everything off including the rust, just be careful not to get it too hot and crack it, then I clean it with warm soapy water then throw it in the oven to get it completely dry. I try to use the oil that has the highest smoke point for the seasoning.
cherokeecrazy is offline  
post #18 of 1403 Old 05-29-2014, 05:44 AM
festerw
Registered User
 
festerw's Avatar
2003 TJ Wrangler 
 
Join Date: May 2004
Location: Erie, PA
Posts: 1,867
Easiest way I've found to reseason is to put them in a tote with lye and water overnight. Pretty much everything comes off and there's no danger of cracking.

Then heat to 250 for about 20 minutes to dry then cool and proceed with whatever seasoning practice you like.

Hers - 2011 Dodge Durango Crew
Mine - 2004 Toyota Tundra DC SR5
festerw is offline  
 
post #19 of 1403 Old 05-29-2014, 01:48 PM
Jim1611
Web Wheeler
 
Jim1611's Avatar
1985 CJ7 
 
Join Date: Jul 2009
Posts: 8,673
I just cleaned up a rusty dutch oven. I removed the rust with a mixture of 1 part molasses and 8 parts water. Let it soak about a week and that took off all of the rust. Washed it in hot soapy water and put it in the over at 300 for a few minutes to dry. Then, while still hot coated it with Crisco and back in the over at 450 for 2 hours. Did that treatment twice. Turned out great.


To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
(Crabtree Shackle Hangers)

My build thread

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Jim1611 is offline  
post #20 of 1403 Old 05-29-2014, 11:46 PM Thread Starter
phitmein
Registered User
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia
Posts: 3,395
This is a pretty good read and I have spent many hours of reading up on it over the last few years .

Note the part about where when seasoning it you want to use an oil that you excede the smoking point .

http://cowboyandchuckwagoncooking.bl...l-general.html
phitmein is offline  
post #21 of 1403 Old 05-30-2014, 07:41 AM
pentastarguy
Registered User
2015 JK Wrangler 
 
Join Date: Dec 2011
Location: sussex
Posts: 13,967
phit, why use cast iron in this day and age ? what am i missing?
pentastarguy is offline  
post #22 of 1403 Old 05-30-2014, 07:48 AM
Locutus
Registered User
2014 WK 
 
Join Date: Dec 2012
Location: Danvers
Posts: 727
1) Made of Iron. This thing is sturdy. You can drop it and it won’t be damaged. You don’t have to worry about scratching it or discoloring it (it’s black already you see). It’s possible that it can rust, but you can easily clean it. Cast iron skillets will take any and all abuse and still last forever. In fact, your skillet will probably outlast even you.

2) It Can Take The Heat. Most cookware comes with heat warnings. Even most stainless steel cookware isn’t supposed to go over 450/500 degrees in an oven. Cast iron? I mean… yea… eventually it’ll melt. But seriously you can cook on an open campfire with this thing. Try that with a nonstick pan. Oh wait. Don’t. I don’t want any lawsuits.

3) It’s Nonstick. Speaking of nonstick, cast iron skillets are nonstick if you season them correctly. Season your skillet by wiping it down with a thin layer of canola oil and then baking it in a 250 degree oven for about 90 minutes. Let it cool and wipe it down and this will be as good as any nonstick pan out there. Go ahead. Try a fried egg on it.

4) It’s a Grill. For us city folk, having a yard is not always an option. But because you can get a cast iron skillet really hot, it can effectively be used as a grill. For example, I cooked this steak in my cast iron and it was just as good as if it’d been cooked on a grill. Perfectly medium rare with a really nice crust.

5) It’s Economical. I think some people are actually turned off by cast iron because they think it’s cheap as in low quality. But the reality is that they just happen to be cheap to make which makes them economical, but not cheap. If you pay more than $40 for one, you are getting super-screwed. Not to mention that a lot of people sell perfectly good cast iron skillets at yard sales just because they don’t know how to season them.

6) It’s Versatile. You can make hundreds of completely delicious things in this one pan. For starters, you can make the best biscuits and gravy. You can make really good french toast. You can brown chicken in it for a salad. You can even fry in it (donuts). I’d guess I’ve easily used it for a few dozen recipes on Macheesmo.

7) Save on Soap. Once your skillet is seasoned, it actually hurts it to wash it with soap. The soap will break up the tiny oil molecules that are embedded on the pan and make it not-so-nonstick. It’s also possible that the next thing you cook it will have a slightly soapy taste to it! So save on the soap. If you need to scrub your cast iron pan, use salt!

8) It’s Vitamin Rich. This is a stretch, but since it’s made out of iron, a little bit of mineral iron does get transferred over during cooking.

9) Heat Distribution. This is maybe one of the most important reasons you should own one of these guys. People spends thousands on pots that evenly distribute heat. A cook’s nightmare is a pan with a really bad hot spot on it so half of your food is burned and the other half raw. Cast iron does such an amazing job of evenly distributing heat that you’ll never have this problem.

10) It’s Sexy. Call me crazy but I find these things kinda hot. There’s something rustic about them. Like a guy with a great beard. When you see someone working with a big heavy pan, it’s a turn on. Or at least… that’s

If it ain't broke, fix it till it is
Locutus is offline  
post #23 of 1403 Old 05-30-2014, 08:08 AM
pentastarguy
Registered User
2015 JK Wrangler 
 
Join Date: Dec 2011
Location: sussex
Posts: 13,967
tks Locutus, or should i say picard! is
lodge still made hear in the states?
pentastarguy is offline  
post #24 of 1403 Old 05-30-2014, 08:23 AM
festerw
Registered User
 
festerw's Avatar
2003 TJ Wrangler 
 
Join Date: May 2004
Location: Erie, PA
Posts: 1,867
Quote:
Originally Posted by pentastarguy View Post
phit, why use cast iron in this day and age ? what am i missing?
I bought a 110 year old Wapak at a flea market for $10 reseasoned it and use it almost daily with no food sticking. How many ceramic/stainless/Teflon pans do you think will be around that long and still cooking?

Seriously though try to find older stuff, while I have a Lodge pan that's a few years old the 70+ year old stuff has a much nicer finish and are usually weigh less if that's a concern.
xxdabroxx likes this.

Hers - 2011 Dodge Durango Crew
Mine - 2004 Toyota Tundra DC SR5
festerw is offline  
post #25 of 1403 Old 05-30-2014, 06:47 PM Thread Starter
phitmein
Registered User
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia
Posts: 3,395
11) Heat retention over other type pans, if you try to sear a steak or something you practically have to take the meat out and wait for it to get back hot again before you can sear the other side well with thin pans .

Penta, go to walmart .com and do a search on cast iron pans and you will see that you can get a big Lodge skillet, griddle etc. for cheap to get you started in the wonderful world of cast iron cooking .

You have a Jeep, if you go camping a cast iron pan and a Dutch Oven are a big must have and as stated all you do is clean them with salt .

Locutus thanks for your excellent write up here on the whys of C I cooking and you are right they are sexy and look so cool hanging on a kitchen wall .

Edit: 12) Unlike teflon it is perfectly fine to use metal utensils with cast iron and may be healthier to do so .

There is a big debate about the health dangers of teflon and none with cast iron .

Also, don't buy Chinese made Cast Iron for a couple of reasons .
phitmein is offline  
post #26 of 1403 Old 05-30-2014, 09:41 PM Thread Starter
phitmein
Registered User
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia
Posts: 3,395
Steaks and cast iron cooking, I can cook a better steak on cast iron than on a grill .

http://bbq.about.com/od/steaks/ss/aa071507a_4.htm
phitmein is offline  
post #27 of 1403 Old 05-30-2014, 10:59 PM Thread Starter
phitmein
Registered User
 
phitmein's Avatar
1995 ZJ 
 
Join Date: Feb 2009
Location: Columbia
Posts: 3,395
13) The best cornbread that you have ever eaten can be made in cast iron pans or cornbread molds .

More reads C I .

http://southernfood.about.com/od/rec...a/aa092100.htm
phitmein is offline  
post #28 of 1403 Old 05-31-2014, 05:45 AM
wilson1010
Registered User
1999 XJ Cherokee 
 
Join Date: Aug 2006
Location: Cincinnati Ohio
Posts: 2,640
After decades of eating their famous fried chicken on Saturdays (the special) at the Echo Restaurant (a local landmark), the owner took me into the kitchen for a quick look. Guess what? Rows of cast iron skillets on commercial cook tops half filled with lard and chicken frying away. No deep fryer. The chicken resting on the cast iron in the bottom was the secret.

03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)
wilson1010 is offline  
post #29 of 1403 Old 05-31-2014, 06:46 AM
pentastarguy
Registered User
2015 JK Wrangler 
 
Join Date: Dec 2011
Location: sussex
Posts: 13,967
tks Phit.
pentastarguy is offline  
post #30 of 1403 Old 06-01-2014, 09:13 AM
Mol
Disclaimer: I'm Polish
 
Mol's Avatar
2008 JK Wrangler 
 
Join Date: Mar 2009
Location: Columbus
Posts: 7,630
Phit,

How'd the pan turn out? I have an old Erie (my great grandmas) I've been meaning to pay attention to for quite some time, but never got around to it...sounds like my rust is a little heavier than yours imageuploadedbyag-free1401635629.198075.jpgimageuploadedbyag-free1401635636.496584.jpg


Sent from AutoGuide.com Free App
Mol is offline  
Reply

Quick Reply
Message:
Options

Register Now



In order to be able to post messages on the JeepForum.com forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.

User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid e-mail address for yourself.



Email Address:
OR

Log-in











Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome