Cast Iron Revisited

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

  1. OKcherokee

    OKcherokee Member

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    I just eat leftover pizza cold.

    In fact, I think I like it better that way than when it is hot.

    Then again pizza isn’t my favorite thing ever.
     
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  2. Expat

    Expat Expat™ Knives Staff Member

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    Good night! I had no idea how strange this site was! Pizza isn’t the greatest thing ever!?!?!?
     
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  3. Mountainmistwanderer

    Mountainmistwanderer Member

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    Depends on where one is from. Most parts of this country serve bad pizza.
     
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  4. Expat

    Expat Expat™ Knives Staff Member

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    spoken like a true New Yorker.
     
  5. Mountainmistwanderer

    Mountainmistwanderer Member

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    Lets Go Rangers!!!
     
  6. artigas

    artigas Member

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    Some corn bread in the Wagner skillet on the smoker last night:

    [​IMG]

    [​IMG]
     
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  7. Fatt_tony

    Fatt_tony Member

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    Searing the post roast
     

    Attached Files:

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  8. Fatt_tony

    Fatt_tony Member

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    2D22D595-4D63-47F5-A56E-08A29136DFC0.jpeg Chicken strips!
     
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  9. KMCMICHAEL

    KMCMICHAEL Member

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    I have never been to Italy, outside of the airport but the best pizza I ever had was at the Italian embassy in Baghdad. It was cooked in a big oven outside.
     
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  10. Fatt_tony

    Fatt_tony Member

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    Griswold 6 on chorizo and egg duty and the Wagner 5 taken care of the refried beans.
    9DFA06EB-DD6C-4BB6-9CF1-FB25EA81F3E4.jpeg
     
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  11. Strigidae

    Strigidae Moderator Staff Member

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    Oh man. That is my favorite meal of all time!!
     
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  12. TerryD

    TerryD Member

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    So pizza is probably my favorite food. I like steak and BBQ and all that other stuff but let's face it, nothing is as versatile as pizza...

    But I mostly cook on cast iron. Most of my stuff was my grandmother's or great grandmother's. My favorite piece is the old Lodge 3 notch #8 that Granny used to fry buckwheat pancakes for me on.

    Ready to begin cleaning and seasoning after I inherited them a few years ago.

    IMG_20170430_132501.jpg

    My Dutch oven is a later piece I got at a fleamarket a few years ago and it's primary use is jambalaya done by the recipe of my Cajun buddy Butchv who grew up just outside Baton Rouge, La and was adamant about bodily harm of I ever tried to put tomatoes in it.

    20191215_165204.jpg

    And pizza cooked in my new Lodge "bean pan" for my smoker.

    20191221_173653.jpg
     
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  13. Fatt_tony

    Fatt_tony Member

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    Man I need to get some more old cast iron, I love pulling old crusty cast iron out of the lye bath to see what is revealed.
     
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  14. BlueDogScout

    BlueDogScout Member

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    looks awesome. That’s either a thicc crust or a shallow pan! ;)
     
  15. Lostviking

    Lostviking Member

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    Some wood fired breakfast.
    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]
     
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  16. KMCMICHAEL

    KMCMICHAEL Member

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    Anybody got any Smithey cast iron? It is expensive but looks well made and I spent a few years in Charleston and am nostalgic.
     
  17. JollyRoger523

    JollyRoger523 Member

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    I visited the Lodge factory store in Sevierville, TN (right after SMKW). There was an impressive amount of goods for a relatively small store space. They had some great deals on scratch & dent items.

    Only thing I picked up was a 10" camp style dutch oven to compliment my beloved 12"
     
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  18. Expat

    Expat Expat™ Knives Staff Member

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    I don’t have any personally. A good badge toting friend of mine that lives down thataway has some and loves it. If I recall correctly they have a Dutch oven now. I need another one of those like I need an asbestos t-shirt but what the heck.
     
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  19. KMCMICHAEL

    KMCMICHAEL Member

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    They do. They also make a 14” skilllet. I have seen the small 8” in a local store. It was pretty shiny.

    I have no real complaint against lodge. I did not even grind my last one smooth.
    However, those Smitheys look pretty cool.
     
  20. TerryD

    TerryD Member

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    Lodge's materials are still good. I think they are doing what they can to remain a viable "Made in USA" brand.

    The pitfall of this is that they've had to cut finishing. They're are noticeably smoother than the Chinese stuff but they are still an as-cast finish vs the smoother finish of their vintage pieces.

    I still consider them first for new purchases. While some of the higher end stuff is really nice, the cost is hard to justify. I mainly shop for used pieces though. Fleamarket and thrift store finds are always nice.

    I was given a #8 (not sure of brand) at a swap meet last year. It was warped but I got it to use on Coleman stoves and directly on fire. At the beach a few weeks ago, we took it and it was too warped to use on the glass top stove so I called up a buddy and borrowed a grinder. I gave it a quick cut down to flatten it, seasoned it up with some vegetable oil followed by a good coat of bacon grease and its good to go now!

    I also attacked a #6 modern Lodge I was given with 80 grit and my RO sander and finished it off with 200 grit. It's also one of our travel pans. Although I need to go up in size to another #8 or possibly a #10 of I can find one reasonably.
     

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