Cast Iron - Page 3 - Shooters Forum
» Advanced

Go Back   Shooters Forum > Recipes > Wildgame, Fish & Fowl Recipes
Register FAQ Members List Donate Calendar Search Today's Posts Mark Forums Read



Like Tree9Likes
Reply
 
LinkBack Thread Tools Rate Thread Display Modes
  #41  
Old 08-30-2015, 01:12 AM
shreck's Avatar
Beartooth Regular
 
Join Date: Jun 2015
Location: Victoria Australia.
Posts: 2,624

Registered Users do not see the above ad.


That vegie shortning sounds like the 'vegeta' i use 'vegie salt, beautiful on pork chops cooked over hot coals.
I go the hack on mine with the coarsest steal wool I can find ,hot water and dishwashing detergent.
I left it on the stove one day when I was slow cooking a meal and forgot all about it .I cleaned it up with a wire cup brush on the 4" angle grinder.
When I finished and stood back to admire my clean up job I thaught to my self 'yep that's a mans pan'.
MusgraveMan likes this.
Reply With Quote
  #42  
Old 08-30-2015, 11:56 AM
MusgraveMan's Avatar
Beartooth Regular
 
Join Date: Feb 2014
Location: Craig, Colorado / Pretoria, South Africa
Posts: 5,165
Trade name "Holsum" (corruption of "wholesome") back in the home land for that shortening. I am never without it when camping.
shreck likes this.
__________________
"n the sixties, American kids were dreaming of building rocket ships and going to the moon. Today, they’re trying to figure out what gender they are and which bathroom they should be using".

John Hawkins

Last edited by MusgraveMan; 08-30-2015 at 02:21 PM.
Reply With Quote
  #43  
Old 08-30-2015, 01:48 PM
Beartooth Regular
 
Join Date: Jul 2005
Posts: 5,873
Granny preferred possum fat. https://en.wikipedia.org/wiki/The_Be...billies#Granny

I do prefer bacon. Good cast iron is very good once seasoned.

Cheezywan
MusgraveMan likes this.
Reply With Quote
 
  #44  
Old 08-30-2015, 05:19 PM
shreck's Avatar
Beartooth Regular
 
Join Date: Jun 2015
Location: Victoria Australia.
Posts: 2,624
I am starting to think mine is seasoned and I don't realise it, differance might be in the defanition.
Reply With Quote
  #45  
Old 11-16-2016, 09:38 PM
Beartooth Regular
 
Join Date: Sep 2008
Location: UPSTATE NY
Posts: 862
Pork Fat, Bacon Grease,? Coconut Oil, ? All work great,? To Season any Cast iron Pans etc.?
Reply With Quote
  #46  
Old 11-17-2016, 05:02 AM
Beartooth Regular
 
Join Date: Jan 2014
Location: West coast central Florida
Posts: 3,568
No soap!

SOAP/DETERGENT is a big NO-NO on cast. It will get into the finish & give off a taste, then you need to strip it & start all over again getting a nice finish. When I use mine I find it easiest to clean the hotter it is, with a nylon brush or scotchie pad everything comes right off pretty/VERY easy. Just start slow going from hot to cold until it gets tempered. I've only had 1 crack & it was fairly new going from a campfire to water almost frozen. Today many come pre-seasoned. I usually use Crisco & bake it on a low temp, app 250 for about an hour. After washing, heat it up a bit & wipe it down with some type of fat or oil. Never leave it sitting in water or anything acidic.

Last edited by nachogrande; 11-17-2016 at 05:06 AM.
Reply With Quote
  #47  
Old 11-17-2016, 05:41 AM
Beartooth Regular
 
Join Date: Jan 2014
Location: West coast central Florida
Posts: 3,568
You are making too much work for yourself.

Shreck, no need to strip it down to bare metal each time. The finish/patina acts like Teflon & will make the coarsest pan smooth. No need to sand/stone them either, unless you really want to start it off that way, but it's not needed. Over scrubbing with a metal pad can remove some of the finish that is desireable. Cherry red is TOO HOT IMO & will likely burn off the finish that you want & could theoretically be hundreds of years old. The temp from pre heating will kill any germs. Every time you use it correctly you are adding a tiny bit more finish/or replacing some lost. IF DONE RIGHT, there's really no way you will taste what was cooked before. The only cast we made cherry red was the Miami sewer grate & that's cuz it's been left outside for decades & needed the rust to be removed. If it had a good patina/finish, it wouldn't rust, unless sitting in water or it stayed wet for a pretty long time. Don't forget to heat & oil it after use & cleaning.
Reply With Quote
  #48  
Old 11-22-2016, 05:47 AM
Beartooth Regular
 
Join Date: Apr 2013
Location: Louisiana
Posts: 939
Not exactly cast iron, but I have become a big fan of DeBuyer steel skillets over the past few years. They season just like cast iron, but are much lighter for a given size. They are quite thick. Olive oil or bacon grease coated thin and then in the oven at 400 degrees for an hour. Nothing sears a steak like seasoned steel. I have 10", 12" and 14". I use the 12" more than the others, but they all get used quite a bit. I cook a lot on my covered deck over a gas cook top and steel usually gets the job.

This is not to take anything away from cast iron. We still use cast iron in the kitchen, too. Especially dutch ovens. But for stove top use, my small wife has an easier time with the steel pans.

I have heard that steel has no pores and will not season like cast iron. Maybe some steels do and some do not. All I know is that my steel skillets really season up nice. Maybe it is only surface seasoning, but it surely does work.
__________________
There was only one era in my life when I was truely free. An airboat, 50 gallons of aviation fuel and a good machete. Just God and me and the Everglades.
Reply With Quote
  #49  
Old 11-22-2016, 07:27 AM
Beartooth Regular
 
Join Date: Apr 2016
Posts: 398
I asked the wife about this as she only cooks with cast iron. She said she likes organic canola oil to season the pans because it is more heat resistant than some other oils. To season she just wipes the pans with canola oil and then places them in the oven set all the way up and leaves them until they smoke, then repeats it. She said she also wipes a garlic clove on it for flavor.
Reply With Quote
  #50  
Old 04-20-2017, 08:47 PM
nvshooter's Avatar
Beartooth Regular
 
Join Date: Oct 2010
Location: Nevada
Posts: 4,438
I am possessed with the idea of cooking a steak in a ribbed grill pan. I'm thinking about getting a cast iron trivet that will then be placed in the bottom of a pressed steel roasting pan, and be heated to 400 degrees in my oven. The steak will be grilled on the trivet. My question is, Will the 400 degrees in the oven cook the side of the steak that is not in contact with the hot trivet? I'm thinking three or four minutes on the first side, flip and three minutes on the raw side to get to a medium rare finish.

The trivet shown is pictured upside down so as to show the legs that keep it off the bottom of your Dutch oven...
Attached Thumbnails
Cast Iron-trivet.jpg  
__________________
"Socialism is atheism disguised as a political philosophy." Christopher Hitchens
Reply With Quote
Reply

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Classic cast turret. scott0116 Handloading Equipment 14 07-11-2010 05:22 PM
Tumble lubing conventional cast bullets Paul Donahue Bullet Casting 6 04-27-2010 10:28 AM
confuzed about cast 45-70 nut Handloading Procedures/Practices 7 04-23-2010 10:17 AM
Soft or Hard Cast BURCH Handloading Procedures/Practices 12 01-19-2009 04:39 AM
lead cast versus jacketed rdb45acp Handgun Cartridges 1 12-27-2008 01:48 PM


All times are GMT -8. The time now is 09:10 PM.

< Contact Us - Shooters Forum - Archive - Privacy Statement >

 
 

All Content & Design Copyright © 1999-2002 Beartooth Bullets, All Rights Reserved
Privacy Statement | Contact Webmaster
Website Design & Development By Exbabylon Internet Solutions
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1