Breaking in the new cast iron pans. ( that wasn't as funny as I thought )

I hope you have better luck with them than I have. I have the one with the legs and made chili once and the seasoning came out when I was wiping it out with water and a wash rag. I've not been able to get it seasoned back yet. I've tried about 6 times with no luck.

 

325° or so. I put them outside over a fire a few times and that didn't work either. I boiled sand in it once and that helped a good bit. I need to do it a few more times and it should be ready to use again. I did get a new lodge for xmas I'm looking forward to using here soon as I get my cooking grate built for cooking over the fire.

 

I think the acid in the chili eat it up. The chili was cooked over a fire and was a little burnt on the edges. I had to rub pretty hard and used water to soften in up. It peeled off in big flakes when I did. The cornbread one I do use like that. No washing just wipe the crumbs out and then oil

 

We use white lily corn meal. I add a bit of all purpose flour to it and it will make it a little more fluffy.

 

We cook with cast iron for just about everything. We even use it on our flattop stove and have no issues at all. I think we have one frying pan with Teflon and I can't remember the last time we used it. Here is a trick I learned a while back. When you have food stuck in one (which doesn't happen often) fill it with water and bring it to a boil. The action of the water boiling will scrub stuck food right off the bottom of the pan.

 

That's usually how I wash them. The chili one had legs so I couldn't put it on the stove to do that.

 

Yep, got a few here too, but don't use 'em enough.
Have one 9 or 10" that needs to be cleaned up and seasoned a few times.
Got 'em all at garage sales for next to nothing.

 

That's how you find the good stuff. I haven't seen anything new to compare to the Griswold and Wagner pieces I have. Most everything you see is from China, even some of the Lodge stuff.

Had #9 & #10 Griswold skillets that I got for next to nothing, that I cleaned up and seasoned, and gave them as Christmas gifts. They were actually really rough and required sandblasting, but they were like new when I was done. Got this Griswold griddle for $30 at a garage sale. It needed only a scrub and seasoning, which was tough because it is too big for the oven. Seen them for $150+ on ebay.

 

It's almost a little too big. It would be great on a stove top with a center burner. We keep it at the lake, where larger groups are more likely. Haven't found a free stove with a center burner yet, and we haven't paid for any furniture or appliances in the place

Have a round Wagner griddle at home.

 

So Jeff, did you season it with alien tech?
Seems like that would last the longest.

 

Looks like a typical day at the Knife residence.