Saw & Log Tees

cast iron fry pan myths

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

  1. BigPapi

    BigPapi

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    Been doing some reading on cast iron, inspired by Dave's link above. Seems that some folks have ground down and out a light polish on the cooking surface of newer cast iron to make it behave like the old iron that was tooled smooth before hitting the shelf.

    Anybody here tried it?
     
  2. jeff_t

    jeff_t

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    Go back to about page 20 of this thread. Machria did it.
     
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  3. BigPapi

    BigPapi

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    Thank you - I went back to read and found exactly what I was looking for. I don't want to give up the seasoning on my pans, but I think I'll get a cheap pan to try this on.
     
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  4. jeff_t

    jeff_t

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    From what I’ve heard, the new iron works pretty well. It just doesn’t look smooth like the old stuff. Enough oil and a little time and they are supposed to be as good as any.

    My local Kroger recently had lodge pans sale priced, just under $20 for the bigger one. I had one in my cart, but took it out. I don’t really need it, but I should probably give one a try. Maybe next time.
     
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  5. BigPapi

    BigPapi

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    I do ok with my three new era (mid 90s) Lodge skillets, but looking at the old goods I can't help but think I could do better with a little elbow grease. ;)

    Despite the two decades without soap (except when they were brand new off the shelf prior to initial seasoning) and good treatment with oil after every use, I've still got a gritty texture on the cooking surface. I've got Mrs Papi keeping an eye out for any cheap cast iron so I can experiment on something I'm not attached to before I take a sander to my favorite cookware. There are enough hipsters and foodies around here that legit vintage stuff commands a hefty premium.
     
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  6. fishingpol

    fishingpol

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    Keep an eye out for unmarked pans that aren't stamped with the big names. Most of mine are unmarked and passed over at yard sales or antique markets. Good quality, just not stamped.
     
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  7. jeff_t

    jeff_t

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    Yep. Learn to identify it.

    Older Lodge, BS&R, and unmarked Wagner, all good stuff that most people have no idea about.
     
  8. BigPapi

    BigPapi

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    Thanks for the tips - Mrs Papi is committed to helping keep her eyes peeled, and will call with anything she finds, marked or not. Would be great to stumble across something at a tag sale or the like. She goes to enough of em, we're bound to hit paydirt eventually. :)
     
  9. WeldrDave

    WeldrDave Military Outpost Moderator

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    Also if you come across ones that say, "made in the U.S.A." They are post 1960, and most were made by Wagner. Great pans!
     
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  10. fishingpol

    fishingpol

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    Fresh dug Cape Cod steamers in the number 8 BSR. Hot out of the wood fired oven.

    20171022_125652.jpg
     
  11. WeldrDave

    WeldrDave Military Outpost Moderator

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    :drool::drool::drool: Man, one of my "FAVORITES":drunk: Nice Jon!
     
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  12. BigPapi

    BigPapi

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    Wow! Those look fantastic. Got any leftovers? I could get to the cape and back in about six hours, with enough time in the middle to eat, and still make it to work for 4:30.. I'll bring drinks! :D
     
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  13. fishingpol

    fishingpol

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    Giving a little kick here. Salisbury steak with mushroom, onions, potatoes, green beans and carrots in gravy. All cooked in one pan, a Wagner #8 chicken fryer. Perfect for this cold night. Anyone get cast iron lately?


    20171226_173854.jpg

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    Last edited: Dec 26, 2017
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  14. Paul bunion

    Paul bunion

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    My Wagner #8 sits idle tonight while sloppy joe that was made in it a month ago are warmed up. This #8 was a recycle center find last summer. Whomever was cleaning house left it and a bunch of griddles next to the metal dumpster. I kept the pan one griddle and gave the rest to my sons scout troop. The pan cleaned up very nicely. It has been in regular duty since. It was used last night to cook carrots with garlic.

    image.jpg
     
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  15. WeldrDave

    WeldrDave Military Outpost Moderator

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    OH MY GOD!!!! o_O:eek::jaw: Thank God you saved them!!! :yes::):dex::tears:
     
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  16. papadave

    papadave

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    I love my wife.
    She got this for me for Christmas, but I'm going to reserve judgment until I find any useful info.
    I'll offer up any tidbits of "knowledge" I find inside. Maybe I'll be pleasantly surprised.
    IMG_20171226_220151_128.jpg
     
  17. WeldrDave

    WeldrDave Military Outpost Moderator

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    NICE!!!:cool: Should be a good read! Keep us posted Dave. :flipeggs:
     
  18. fishingpol

    fishingpol

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    A friend of mine is the new owner of this flat cast iron skillet. It is a little over 24" across. The bail is hand forged. The only mark on it is "M 12" I've been looking for info on it. If anyone has an idea of the maker, I'd really appreciate any leads. No gate mark on it.

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    He will be cooking on it this spring and I'll be forging a large tripod for this. I can't wait to see this.
     
  19. saskwoodburner

    saskwoodburner

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    image.jpg image.jpg image.jpg I recently joined the fraternity of cast iron cooking. It's an off brand Lagostina, but seemed to work well on its maiden run. Decent Christmas present for sure.

    First run with drumsticks, finished in bbq sauce. I didn't want to wreck anything expensive, so that's what I went with.
     
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  20. WeldrDave

    WeldrDave Military Outpost Moderator

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    Nice! It's much healthy'r :D Once you start, your hooked! :p. Nothing like good cast!
    Well here goes, "DON'T" hold my feet to the fire and brimstone :eek: but I believe that is a "Marietta, Pa" Cast skillet. They go back to the 19th century, 1800's. If what I'm seeing is correct it is in remarkable shape.
    Now again, I believe it to be... I could be wrong and I've only seen a couple in my life. I got to do some digging but that casting mark is pointing me to that. The only thing that's throwing me off is it looks in"such" good shape to be that old. o_O:confused:
     
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