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cast iron fry pan myths

Discussion in 'The Smokehouse' started by savemoney, Nov 8, 2014.

  1. WeldrDave

    WeldrDave Military Outpost Moderator

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    :drool::cheers: "It is so responsive to heat changes on the gas stove". You hear people say that cast does not respond to heat changes, That's such crap!!!! I couldn't agree more with you Fp! There is "nothing like a good pan"! I have a #10 that is one of my favorites that responds soooooo well, I can tell by ESP when to throw the eggs in! :flipeggs:
     
  2. fishingpol

    fishingpol

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    Skip the alfredo sauce, add some white wine and reduce. Gotcha covered.
     
  3. fishingpol

    fishingpol

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    The # 8 I used has a slight warp in the bottom, so the oil puddles around. I have a #10, and it is a great pan for stews, salisbury steaks and larger meals. I'm hungry now.
     
  4. WeldrDave

    WeldrDave Military Outpost Moderator

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    I do a fried Chicken breast for the wife and I in the #10 with fried oinions and garlic, Pull chicken out once it's done I throw a can of cream of mushroom over it with a pinch of black pepper and stir in with 1/4 cup half and half right in the juices, put chicken back in, simmer a couple more minutes. :tears::drool::chef:
     
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  5. fishingpol

    fishingpol

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    That sounds really good Dave. All this talk of #10 pans, I decided to put my regular #10 to use for supper.

    I fried Panko breaded chicken breasts in olive oil with garlic and pancetta to 150 degrees. I added penne and my wife's sauce that we canned last fall. Some mozz and parmesan cheese then into the oven for 20 minutes to finish the chicken.

    20170316_164627.jpg


    20170316_164833.jpg

    20170316_171543.jpg
     
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  6. WeldrDave

    WeldrDave Military Outpost Moderator

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    :drool:... As usual... Very nice!
     
  7. WeldrDave

    WeldrDave Military Outpost Moderator

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    Here's what happens when you try to get that warp out! :eek::picard::( I had a nice #8 I tried to slow heat with a rose bud and had it on a press, Didn't work so well! :whistle: DSCN1687.JPG
     
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  8. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    i gotta stop lookin at this stuff
     
  9. Well Seasoned

    Well Seasoned Administrator

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    fishingpol, that last dish you made looks amazing! :drool:
     
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  10. bogieb

    bogieb

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    :jaw::picard:
     
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  11. MikeSs

    MikeSs

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    There is also lactose free milk. Either the "brand name" or a store version (less expensive) if u are looking for milk (not sure of the alfraedo ingerdients and you want to make ur own).
     
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  12. MikeSs

    MikeSs

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    It will buff right out. NOT...


    Waaaaaaaaaa
    Sniff...
     
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  13. XXL

    XXL

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    Question for you guys in the know. Is the Cabela's or BPS branded cast iron any good?
     
  14. TurboDiesel

    TurboDiesel

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    I think you'll find they are good and very heavy, but usually don't have the really nice cooking surface of the old stuff.
     
  15. TurboDiesel

    TurboDiesel

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    I got a spot of rust on one of my skillets. Not sure how or why.:headbang:

    Even reappeared after a couple uses and being oiled.
    Do I need to do a full restoration on it? 20170311_094753.jpg
     
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  16. WeldrDave

    WeldrDave Military Outpost Moderator

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    Nope! Take a Brillo or SOS pad and under warm water, scour the spots. Dry with a towl and throw it right on the stove on medium, spray it with pam as soon as it warms up then let it cool with spray in it, Should be fine.
     
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  17. WeldrDave

    WeldrDave Military Outpost Moderator

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    I have a Cabelas # 14 with the lid. I'm understood that there is a well known USA company that makes them for Cabela's. So, the quality is there and I've cooked a lot of stuff on my #14 and it's just fine! :cool::) I think it's a good piece to own.
     

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  18. TurboDiesel

    TurboDiesel

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    Thanks Dave!
    :yes:
     
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  19. TurboDiesel

    TurboDiesel

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    Fired up some cast iron tonight.
    Corn Bread
    untitled (1).jpg

    New York Strip Steaks and Portabella mushrooms
    untitled.jpg

    Plated with baked potato, green beans, and creamed spinach.
    Oh yeah!
    untitled (3).jpg
     
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  20. milleo

    milleo

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    :eek: