cast iron fry pan myths

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

  1. woody5506

    woody5506

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    Besides that and eggs occasionally i never really use my small pans. It's hard to find a sweet spot heat wise for them because my small burners either have to get cranked kind of high or the big burners get them too warm even on the lowest setting.
     
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  2. WeldrDave

    WeldrDave Military Outpost Moderator

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    Brought out one of the big guns tonight! My Wagner #12 doing skillet chicken! Little bit of garlic powder and basil, after browning well I'll do some chicken gravy lightly over top! :drool: Sorry for the bad pic... :whistle:
    DSCN3465.JPG DSCN3464.JPG
     
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  3. fishingpol

    fishingpol

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    I think I need a #12 at some point.
     
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  4. woody5506

    woody5506

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    Looks good. I'd love a #12 some day, but also a huge burner on my stove to go with it.

    Saw a newer #15 Lodge last year at a flea market. Way too pricey at $80 but man I just keep thinking about what an awesome camp pan that would be.
     
    Last edited: Mar 19, 2019
  5. WeldrDave

    WeldrDave Military Outpost Moderator

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    The only downside is, it weighs as much as a Toyota! :rofl: :lol: I'm the one who only uses it. :whistle:
     
  6. WeldrDave

    WeldrDave Military Outpost Moderator

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    My God that's a big pan! I have a #14 Cabelas, "made by Lodge" and it's a monster but awesome for camping or outside cooking. You can cook a whole pound of bacon in one shot in that easy.
     
  7. fishingpol

    fishingpol

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    Today's pan I picked up and put down a few times at an antique store. Unmarked and the handle felt small compared to other pans I have. It was pretty crusty too. The heat ring is really crisp.

    I thought it was a BS&R, and that is why I grabbed it. I now believe it is a circa 1910 Wagner. BS&R have the line under the handle all the way to the sidewall of the pan. Wagner flatten out pretty clearly. This one sort of fades out and not to flat. The handle is cast a little off too.

    20190330_191546.jpg

    It has a raised 5 on the top handle and the pan is also a bit smaller than my other #5's. The handle is a bit thinner below the 5 too. It was just different than standard fare pans. I'm happy with it, but it may need electrolysis. It is taking a while with the wire wheel.

    20190330_191502.jpg
     
  8. fishingpol

    fishingpol

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    No pan purchases lately. I did pack the collection away for a few weeks. I only have a #8 and #10 skillet out.

    Instead of packing all the pans in totes, I put a small rope doubled through all the stacked pan handles. I used a piece of plastic tube for a handle. It was easy to move them one bunch in each hand.



    20190407_115604.jpg

    Tonight's supper was pan fried salisbury steaks with carrots, Dutch egg noodles and gravy. :drool:

    20190428_190614.jpg
     
  9. Woodwidow

    Woodwidow

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    What was your recipe for the salisbury steaks? I haven't found one I like yet.
     
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  10. fishingpol

    fishingpol

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    1 pound of ground beef
    1 egg
    Half cup of Panko bread crumbs
    Salt, pepper and onion powder to taste.

    It is pretty basic. Just like a mini meatloaf.
     
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  11. Woodwidow

    Woodwidow

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    Thanks. I will try that.
     
  12. bogieb

    bogieb

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    Great thinking!
     
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  13. woody5506

    woody5506

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    Messaged a lady on facebook marketplace who was advertising piles of cast iron pans she unearthed from someone's home. My guess is she's an antique dealer, with basically no knowledge of cast iron besides what ebay shows has sold. I inquired about an Erie skillet, turns out it was a size 11 and what I think was a second series. It was rusty and probably not been used in many many years. She said she wanted $330 for it :rofl: :lol::rofl: :lol::rofl: :lol:

    Told her I'd need to see pictures of the cooking surface but that I didn't think it was worth that much. Her response - "Ok have a good day"


    Later, I found she had it listed on ebay for $350.
     
  14. yooperdave

    yooperdave

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    :jaw:

    :picard:
     
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  15. woody5506

    woody5506

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    In her defense, if she actually knew how to clean up a pan and make it presentable looking, she very possibly could get over $300 for a size 11 Erie on Ebay.
     
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  16. MAF143

    MAF143

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    I love all the pictures, especially the ones with food in them... We have an induction stove and the cast iron works great on them. What we don't do in the CI, we use the old stainless steel stuff we pick up at garage sales like WearEver and Lifetime. The stainless works fine on the induction stove as long as a magnet will stick to them. My wife does complain that the larger CI skillets and dutch ovens are too heavy for her but I prefer cooking with them. She likes the Lifetime stuff and she did pick up a set of Cuisinart SS with lids and induction / heat distribution core in the bottom of all the pans. She wanted those because she had never had a new set of pans in her whole life. She's well worth it... even though I always have to clean the cast iron when it gets used... LOL
     
  17. savemoney

    savemoney

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    I would welcome that. That way you know they are being handled correctly so you don't have to season them again and again.
     
  18. MAF143

    MAF143

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    Just finished cleaning them up after cooking some fried potatoes and onions to go with some juicy 1/2 # burgers. The wife thinks I make a terrible greasy mess on the stove, but it cleans up so easy. Sorry, I forgot about getting a picture before we ate it all... LOL

    IMG_1572.jpg
     
  19. bogieb

    bogieb

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    You tease you!