Posted: 4/23/2012 10:40:00 AM EDT
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So I was reading another thread on here and people were posting pics of some of the Cast Iron Skillets and such they own. I would love to see more pics of that the wonderful world of ARFCOM can provide.
Things to include might be: How long you have had it, where it came from, what is your favorite dish cooked in it. Anything interesting relating to it. Here are some of mine. 
ETA: Got this one about 5 years ago from Wal Mart. I know not a cool story but I got me no hand me downs from Grandpa. It's called a mountain man breakfast. I usually cook it in my Dutch Oven but I am currently deployed and this is the only pic I have. If this thread goes anywhere when I get home I will post some more pics. ETA: Normally I will cook it in a Dutch Oven. 1 pound sausage or sausage bacon combo. enough eggs to cover the sausage. Usually 9 or so. Grated cheese to cover the eggs nicely. Enough biscuits to fill the top. Cook the sausage until well browned inside the dutch oven. Leave the grease in the bottom. I have also used bacon that I crumbled once cooked. Crack eggs and place over the sausage in a pattern so as to cover the sausage. Take grated or sliced cheese and cover the eggs. Place the biscuits on top of the cheese. Cook in an oven at 350 for roughly 20 minutes then check and make sure the biscuits aren't burned. If you cook over fire create the hot box off to the side with some coals. Place the oven over the coals and then pile a good amount on top of the oven. Rotate the oven every 5 minutes so it cooks evenly and then rotate the lid the opposite direction. It takes a little longer over the fire so check it after around 25 minutes. Make sure not to get ashes in it. Give it a shot. Post some pics of how it ends up for you. You can do it in the oven in a skillet. Just brown the meat on the cook top and then cook in the oven. post some pics guys. let's get some cast iron pron going. |
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Just got a Dutch Oven for Christmas. I do have a hand me down from grandpa skillet. I'll dig it out when I get home and see if I can get a decent pic.
Also just for fun: my granddad ran a rural general store. He used to cut and carve meat long before commercial meat slicers. Mom just gave me all his old "Old Hickory" butcher knives. I'll try to get a good pic of them as well. |
This one is 5 years old or so....it's used for sausages and or eggs-sunny side up...
This one is around 3 years old and is used for bacon and or scrambled eggs... 
This one is also around 3 years old and my wife uses it for cooking meat to give it that 'grilled' look... 
Wouldn't cook with anything else... 
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Olive bread using two cast iron skillets (both same size, one as a lid as a Dutch Oven):
One skillet older than any of us, the other older than most of us here. I'm close to buying a cast-iron Dutch oven when I find one I like. I've heard of those ones that were sold at Wal Mart, but have never found one. I don't ever want to own "Lodge" cast iron I don't think - though I think I heard the old Lodge stuff was better than today's. |
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Olive bread using two cast iron skillets (both same size, one as a lid as a Dutch Oven): http://img855.imageshack.us/img855/2544/06dec2011003.jpg http://img861.imageshack.us/img861/2238/06dec2011004.jpg One skillet older than any of us, the other older than most of us here. I'm close to buying a cast-iron Dutch oven when I find one I like. I've heard of those ones that were sold at Wal Mart, but have never found one. I don't ever want to own "Lodge" cast iron I don't think - though I think I heard the old Lodge stuff was better than today's. That looks awful good...Could you give me/us the recipe? |
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I'm close to buying a cast-iron Dutch oven when I find one I like. I've heard of those ones that were sold at Wal Mart, but have never found one. I don't ever want to own "Lodge" cast iron I don't think - though I think I heard the old Lodge stuff was better than today's. Just curious: What's the reason for your dislike of Lodge? The enameled line is made in China (and if you gave it to me, I'd sell it & get something USA-made...or a gun or knife  , but the cast iron is made in South Pittsburg, TN.
Now, I don't like the rough finish on the current production stuff...but a few minutes with a sander has solved that to my satisfaction. Again, just curious. David |
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I'm looking over this thread & get hungry... nothing planned..
So, I inspect thru my pantry & decide on " Corn Beef Hash & Eggs ".. 
However, after a taste test... I'm not satisfied with the results..., back to the pantry for an additional " Bam ", along with some sauteed onions added. 
Lunch served with a " Beer " to wash it down ! 
PAPI |
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Getting hungry again,,, Hmmm
Maybe a stir fry dish 
Chicken Strips , Packaged Frozen Veggies , Chicken Broth , Soy Sauce , minced Garlic, Cilantro cooking base ; simmer for about 15 min. 
Ramen Noodles 
Lunch Plated & Served PAPI p.s. : I do have a few more Cast Ironware , which are used for larger servings ( + 4 ) Heres a few of my " Swapmeet finds "..before & after. 
Cleaned & reseasoned PAPI |
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Getting hungry again,,, Hmmm Maybe a stir fry dish http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4098_edited-1.jpg Chicken Strips , Packaged Frozen Veggies , Chicken Broth , Soy Sauce , minced Garlic, Cilantro cooking base ; simmer for about 15 min. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4099_edited-1.jpg Ramen Noodles http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4100_edited-1.jpg Lunch Plated & Served PAPI p.s. : I do have a few more Cast Ironware , which are used for larger servings ( + 4 ) Heres a few of my " Swapmeet finds "..before & after. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2126_edited.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_2668_edited-1.jpg Cleaned & reseasoned PAPI Nice pics and nice score PAPI |
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Thanks, here's my pride of the litter !! A rusty old Griswold picked up @ a local swapmeet, a few years back. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3268_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3271.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3272.jpg Looks almost like new after cleaning & reseasoning .. I hope the next owner will take care of it 
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3283_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3295_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3307_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3313.jpg PAPI AMAZING!! I need to hit up some swap meets. |
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Thanks, here's my pride of the litter !! A rusty old Griswold picked up @ a local swapmeet, a few years back. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3268_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3271.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3272.jpg Looks almost like new after cleaning & reseasoning .. I hope the next owner will take care of it
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3283_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3295_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3307_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3313.jpg PAPI What did you use to clean it? |
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What did you use to clean it?
I have purchased several " older , well used " cast iron Dutch Ovens & Skillets, which includes a few " Lodge Skillets ", over the last five years . Just an " FYI " on cleaning & seasoning; Done my Way This is how most of my " Flea Market Finds " look! I.E: 
They are usually " Rusted " with lots of old burnt on " Cooking Grease & Soot " 
I scrub them up a bit (scotch brite pads) to get some of the loose " Rust & Residue " off, & then place them inside my " BBQ " (BIG GREEN EGG) to burn off all of the old grease @ " Very High Heat " (500++) 
Let them cool , scrub again & then placed inside of an old plastic ice chest, submerged with " 50 % Vinegar / 50 % Water " solution for a few days ( 1-2 ). 
Removed and scrub again (Scotch Brite Pad & Wire Brush) to remove any / all " Rust " or unwanted scale, etc. 
Final scrubbing and rinsing with soap ( Dawn Dish Soap ) & clean hot water (Kitchen Sink ) , wipe dry before surface rusting starts to set in.. 
I then completely dry them over the stove & spray on a light coat of " PAM " , & rubbed in with a cloth, while its warm to the touch. 
It's back on to the " BBQ " to cook for approx one hour @ 450- 475 degrees ( under 500,on my BBQ Thermometer Reading ), remove & spray on another coat of " Pam "..., to cook for approx 2 hrs.. or until its a " Hard Dark Coat ", which almost looks & feels like a painted surface. 
I reseasoned this lid , with two coats of " Pam ", although it will generally take 3 or more coats.. 
My " Five dollar lid ", looks almost like new ! 
I try to pick up as many " LIDS ", as they seem to be somewhat harder to find in my area.. I'll later try to fit " Skillets & DO ", without lids. 
They work great for camping. 
My modern / updated version of a " Chuck Wagon " ! 
You could do all of this inside of your kitchen Oven .. but make sure you can tolerate the " Smoke " from the " Burning Grease, oil / Reseasoning " process. My girlfriend can't stand the smell of " Burning Grease / Oil "..or the " Smoke Detectors " going off !! PAPI |
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Quoted:
Quoted:
Thanks, here's my pride of the litter !! A rusty old Griswold picked up @ a local swapmeet, a few years back. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3268_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3271.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3272.jpg Looks almost like new after cleaning & reseasoning .. I hope the next owner will take care of it
http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3283_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3295_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3307_edited-1.jpg http://i80.photobucket.com/albums/j161/A-PAPI/IMG_3313.jpg PAPI What did you use to clean it? I used THIS guide on some nasty ones I picked up |
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If you haven't guessed yet,,, these are my favorite size Skillets, cooking for two
Todays Dinner Menu : Basic Spanish style Rice & Breaded Tilapia. 
Heat Three Table Spoons of Peanut Oil. 
One cup of Jasmine Rice, brown slightly in Hot Oil. 
Toss in chopped onions & two table spoons of Sofrito , one of Recaito , half can of Tomato sauce & stir. 
Add two & half cups of water ( or Chicken Stock ) & a dash of Salt to your taste. (You could also add additional veggies: Corn / Peas : and or shredded Chicken ) 
Simmer for approx 20 min 
Almost done & no sticking to the skillet. 
Take off the heat & let set / rest, covered with lid on, (approx 10 min ) , flake with fork before serving. 
Breaded Tilapia (Wally mart) , pan fried in Peanut oil. 
Plated & served with a fresh pickled Cole Slaw mix. PAPI |
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Just another " FYI ".. for anyone interested in " Dutch Oven Cooking & Accessories ; Tables / Charcoal Tongs / Lid Lifter "
Heres a basic stand .., I use @ home to practice outdoor cooking recipes ( Time & Charcoals used ) , which can be easily transported ( Folding Stand ) to the field , anywhere... ! ( I live in an apt. complex ) 
Stand / Metal Pan / Charcoal Tongs / Lid Lifter / Dutch Oven. http://www.dutchovengear.com/ I'm considering getting a " Large Table ; # 3 with Shelf & Extended Sides ".... ? 
http://www.dutchovengear.com/tables PAPI |
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If you haven't guessed yet,,, these are my favorite size Skillets, cooking for two
Todays Dinner Menu : Basic Spanish style Rice & Breaded Tilapia. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4117_edited-1.jpg Heat Three Table Spoons of Peanut Oil. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4119_edited-1.jpg One cup of Jasmine Rice, brown slightly in Hot Oil. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4120_edited-1.jpg Toss in chopped onions & two table spoons of Sofrito , one of Recaito , half can of Tomato sauce & stir. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4121.jpg Add two & half cups of water ( or Chicken Stock ) & a dash of Salt to your taste. (You could also add additional veggies: Corn / Peas : and or shredded Chicken ) http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4124.jpg Simmer for approx 20 min http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4126.jpg Almost done & no sticking to the skillet. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4127.jpg Take off the heat & let set / rest, covered with lid on, (approx 10 min ) , flake with fork before serving. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4130_edited-1.jpg Breaded Tilapia (Wally mart) , pan fried in Peanut oil. http://i80.photobucket.com/albums/j161/A-PAPI/IMG_4131_edited-1.jpg Plated & served with a fresh pickled Cole Slaw mix. PAPI um, I've never heard of this so called "Pickled Cole Slaw"........ please explain..............
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CURTIDO:
1 head cabbage (shredded finely) 1 white onion (slice in half then slivered in 1/4 inch slices) 1 large carrot (grated) 4 red chilies (grated) 1 tablespoon oregano 1/2 cup vinegar 3 cups boiling water 1 1/2 tablespoons salt (or more depending on taste) http://www.food.com/recipe/curtido-salvadorean-pickled-coleslaw-271297 um, I've never heard of this so called "Pickled Cole Slaw"........ please explain
Vinegar + Salt = Pickling process ...
P.S: Another Pickled Cole Slaw option .. one day recipe (24 hrs) ! KIMCHEE http://low-cholesterol.food.com/recipe/kimchee-42615 PAPI |
What to do with leftover, dry chicken ( Cooked storebought, wife picked-up while running errands ) . HMMMM.....?
# 9 Griswold Skillet (Old swapmeet find / with an old Griswold Dutch Oven Lid ) heat a bit of Butter 
Add a few Onions & saute. 
Stir in a can of " Cream of Mushroom Soup & half can of water ", a bit of black pepper 
Add Chicken & let Simmer with lid on , approx 30 min. 
Start another skillet .. White Rice with Veggies. 
Plated : Chicken with Mushroom Soup ( Gravy ) over Rice with Veggies. All of the above could have been easily done , in a " # 8 Dutch Oven ". PAPI |
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Quoted:
CURTIDO: 1 head cabbage (shredded finely) 1 white onion (slice in half then slivered in 1/4 inch slices) 1 large carrot (grated) 4 red chilies (grated) 1 tablespoon oregano 1/2 cup vinegar 3 cups boiling water 1 1/2 tablespoons salt (or more depending on taste) http://www.food.com/recipe/curtido-salvadorean-pickled-coleslaw-271297 um, I've never heard of this so called "Pickled Cole Slaw"........ please explain
Vinegar + Salt = Pickling process ...
P.S: Another Pickled Cole Slaw option .. one day recipe (24 hrs) ! KIMCHEE http://low-cholesterol.food.com/recipe/kimchee-42615 PAPI sweet. I'm going to try that recipe as soon as possible. I love Kimchee, so when you mentioned pickled coleslaw, I had to ask.
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Hi, I'm also a big fan of " KIMCHEE "..
My personal suggestions for any " Pickled Cole Slaw Mix ".. 1. Use Rice wine Vinegar, or Cider Vinegar, as it's a bit more mellow in taste. http://www.globalhealingcenter.com/natural-health/the-benefits-of-apple-cider-vinegar/ 2. Use " Srirachi Chili " .. You can add as much or as little, a bit at a time,.. taste test .. ! http://www.huyfong.com/no_frames/sriracha.htm PAPI |
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Just an additional info :
Heres a really good website forum for outdoor " Cast Iron / BBQ Cooking ".: http://www.camp-cook.com/forum/index.php I think everyone might find this information helpfull.., " PDF FILE " download & print (pg#2, Fahrenheit version in pdf.) ; Charcoal temp cooking guide. http://www.camp-cook.com/forum/viewtopic.php?t=10 http://www.aussiecampovenforum.com/Photo/Bitsnpieces/Charcoal%20Guide.pdf 
PAPI PAPI- I just reseasoned a dutch (just found the lid so will have to do it too)and a skillet that was in bad shape using your pictures/how-to on the first page of this thread. THANK YOU. It came out great!
I'm pleased to hear it worked out well for you.. Thats what " SHARING " good information is all about !
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Hey everyone,
I was going to make myself a " Father's Day " breakfast for the wife & myself... But, she decided to go out for a " Brunch " instead !! 
Just showing off my two " Wagner ; Bacon & Egg Breakfast Skillet ", which I picked up from a member @ WAGS. http://www.griswoldandwagner.com/cgi-bin/yabb/YaBB.pl PAPI " PROJECT " DRIVE , EAT , DISCOVER |
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Hey all,
Just sharing my " breakfast & lunch ": photos. My wife didn't care for my choice of breakfast ( Fathers Day ). She refuses to eat any " Blood Sausage "..
I personally prefer it over regular pork sausage. 
Chopped Veggies : Onions / Bok Choy / Celery & Blood Sausage, sliced into 1 inch patties. 
Casing left on to hold its shape & later removed after cooking. 
Veggies Sauted in butter & Egg added in the side Here's my usual method of cooking " Blood Sausage & Eggs ". 
Veggies sauted in butter & I'll then add the Sauasage to cook with the Veggies 
I'll place the Eggs sunny side up, on top of the Sausage & the veggies on the side ! Edit: My wife cooked some " Pork Chops " for dinner .. 
I decided on some more " Blood Sausage "
PAPI " PROJECT " DRIVE , EAT , DISCOVER |
