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MrYenko posted:Cook the pancakes in the bacon pan. Trust me on this. Also put beer in your pancake mix instead of milk I'm not kidding do it
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Apr 28, 2016 01:38
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Suspect Bucket posted:Also put beer in your pancake mix instead of milk Or earl grey or roibos tea. Fantastic.
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Apr 28, 2016 02:57
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I cooked steak with redwine and mushroom sauce in my cast iron today I love my castiorn pan (:
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Apr 28, 2016 03:07
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Try cooking bacon in it in the oven. It takes a little longer but you'll never go back.
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Apr 28, 2016 07:58
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Ninja Pangolin posted:Try cooking bacon in it in the oven. It takes a little longer but you'll never go back.   When I visit my parents they are always surprised how much better it comes out.
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Apr 28, 2016 20:48
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You mean the "put bacon in a pan on the range turned up to high until it's charcoal" technique isn't the best way to make bacon? It never ceases to amaze me that the idea that "bacon shouldn't be cooked at as high of a temperature as literally possible" blows people's minds.
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Apr 28, 2016 22:36
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I love oven-baked bacon, but I also love pancakes made in the bacon grease, and I also hate doing dishes.
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Apr 28, 2016 22:42
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MrYenko posted:I love oven-baked bacon, but I also love pancakes made in the bacon grease, and I also hate doing dishes. I do this thing: put cold bacon in cold cast iron into 375 deg oven, let it all heat up and cook checking every once in a while until at desired level. I tend to go over ten minutes for cripsy bacon. Then by the end you have a hot pan full of rendered bacon grease, which you can save and use part of to cook pancakes immediately.
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Apr 28, 2016 22:51
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But turning the heat down makes it take longer! I want bacon NOW!
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Apr 29, 2016 00:08
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Enourmo posted:But turning the heat down makes it take longer! I want bacon NOW! This was me for the longest time  I try to leave the burner on lower temps now, especially with the cast iron. Unless I'm boiling water; gotta go fast.
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Apr 29, 2016 04:49
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nmfree posted:You mean the "put bacon in a pan on the range turned up to high until it's charcoal" technique isn't the best way to make bacon? It never ceases to amaze me.
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Apr 29, 2016 08:23
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I went oven-style after making the mistake of thinking "this bacon looks about 50% cooked, I'll go take a whiz for a second" and coming back to nice charcoal in the skillet.
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Apr 29, 2016 17:48
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Enourmo posted:But turning the heat down makes it take longer! I want bacon NOW! thats what a microwave is for if its streaky bacon
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Apr 29, 2016 19:15
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Jose posted:thats what a microwave is for if its streaky bacon  I enjoy pan frying bacon because nothing quite gets the blood pumping in the morning like oil splatter. And nothing quite stops it like the quarter pound of bacon you eat to 'test' how the frying is coming along.
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Apr 29, 2016 21:42
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I put bacon in a cold cast iron pan with enough water to almost cover. By the time the water is gone, the fat is rendered and you can get that delicious bacon meat to whatever texture you want. The fat also comes out cleaner this way, so it'll keep from rancidifying longer.
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Apr 29, 2016 22:23
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Suspect Bucket posted:
i'm not suggesting anyone do it but it is the fastest way to cook streaky bacon
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Apr 29, 2016 22:25
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If Jacques Pepin recommends it, it's officially OK to cook bacon in the microwave. I always cook bacon in the oven, because I want more bacon than fits on a plate in the microwave.
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Apr 29, 2016 23:07
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I cook bacon in the oven.... ...in my cast iron skillet.
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Apr 30, 2016 03:36
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Admiral Joeslop posted:My buddy found this waffle griddle. Is this something that can be cleaned up without crazy stuff like an electrolysis bath? Haven't seen it in person but that's a lot of rust. I have one of these but mine uses wood handles. It was made for a flat-top woodstove. Has a nifty base and everything. It's a pain in the rear end to use on a gas stove but I make due. At any rate, mine looked like this one when I found it at a second hand store. I just used a green scrubby, lemon juice, and sea salt. That stripped the rust just fine. I re-seasoned it by firing it on the stove top with bacon grease. Then I made a ton of waffles using Crisco. Totally non-stick now. Tasty, crispy, waffles.
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Apr 30, 2016 10:27
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QuarkMartial posted:I cook bacon in the oven....
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May 1, 2016 10:56
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My buddy might be grilling out later today. I saw mention of putting vegetables into cast iron skillets and putting them in a grill. What do you guys recommend?
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May 1, 2016 18:45
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Admiral Joeslop posted:My buddy might be grilling out later today. I saw mention of putting vegetables into cast iron skillets and putting them in a grill. What do you guys recommend? I say do it.
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May 2, 2016 01:15
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Admiral Joeslop posted:My buddy might be grilling out later today. I saw mention of putting vegetables into cast iron skillets and putting them in a grill. What do you guys recommend? I recommend doing that thing.
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May 2, 2016 02:33
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coyo7e posted:Do you like to preheat the skillet? I like to preheat the skillet when I oven bake bacon Sometimes. Kind of depends on what I'm doing and whether or not I remember.
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May 2, 2016 05:28
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So my friend sold me a couple cast iron things that he had, for $15. A no-name Taiwanese dutch oven, and a god drat Griswold skillet. I think 10", not sure; he was just going to chuck them in a fire for several hours to "clean" them and resell. I did my best with steel wool, a scrubber and these stupid hands to get all the rust off on the cooking surface, and they're seasoning in the oven now. The Griswold looks very black and shiny and smooth.  The bottom and outside still have a lot of char but that might be a future project. I will try to remember to take pics after they cool.
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May 2, 2016 23:58
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Admiral Joeslop posted:My buddy might be grilling out later today. I saw mention of putting vegetables into cast iron skillets and putting them in a grill. What do you guys recommend? I mean cast iron works but if you've got the chance to get grill marks on your veggies then jump on it!!
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May 3, 2016 03:06
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I've got a steel skillet full of holes for grilling veggies. Yummy.
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May 3, 2016 15:29
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What are everyone's thoughts/experience regarding glass top stoves with cast iron? I'm moving into a house with one and my first instinct is that I cannot use them on it, both because of potential scratching on the pans and potential breaking of the stove-top. We plan to get a gas range at some point down the line, but buying a house ain't cheap, so for now that's not an option.
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May 4, 2016 00:02
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Oldsrocket_27 posted:What are everyone's thoughts/experience regarding glass top stoves with cast iron? I'm moving into a house with one and my first instinct is that I cannot use them on it, both because of potential scratching on the pans and potential breaking of the stove-top. We plan to get a gas range at some point down the line, but buying a house ain't cheap, so for now that's not an option. It's not an issue. At all.
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May 4, 2016 00:42
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Oldsrocket_27 posted:What are everyone's thoughts/experience regarding glass top stoves with cast iron? I'm moving into a house with one and my first instinct is that I cannot use them on it, both because of potential scratching on the pans and potential breaking of the stove-top. We plan to get a gas range at some point down the line, but buying a house ain't cheap, so for now that's not an option. It's fine. Don't be an ape.
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May 4, 2016 01:23
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Thanks! Hopefully as we move I can snag a picture of the GF's old griswold, because it's one of the most beat up pieces of cast iron I've ever seen someone cook with. Pitted as all hell, a huge crack that's been welded up, all before she got it for a few bucks thrifting. I can probably post the 1930's cast iron sausage stuffer her folks brought us too, her grandparents bought it when they first moved to the US, and up until her grandad died they used it every year at their family reunion if not more often.
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May 4, 2016 01:28
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Let's all take a moment to remember our flat cast iron griddles and the glorious courgette ("zucchini", if you must) on them
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May 4, 2016 05:33
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Knowing more about cast Iron I've started buying anything that's cheap and says USA. Today I did pretty good. I saw this #8 cast iron dutch oven sitting on the floor with a bunch of vinyl records. It was in the white with a small amount of light surface rust so I assumed it was a Chinese junker that was sold unseasoned and was never used. It also has a weird defect to the lid handle where one base is thicker.  Lid only says 10 1/4 8  I flipped it over and could make out USA so i figured I'd take it for $5.  I got it home and with a flash can just make out USA D3 8DO. A bit of googling and it turns out it's a 1940s Lodge. Not sure if it was really never seasoned or used since the 1940s or someone stripped it with an electrolysis bath and never seasoned it and donated it. I'm leaning towards never used or seasoned because it has absolutely no wear or damage that would show from being banged around for 70 years. Even the bail is perfect which is hard to pull of with any amount of actual use. And I've stripped several pans but never not reseasoned immediately. Either way it's worth the $5  I wiped it down with vinegar to remove the surface rust and have started reseasoning with Flax Oil I got from whole foods. This is only after the first coat.  Looks great and this is only coat 2, I've never bought a used pan that is ready to season. I wish they were all this nice.  I also get the bonus of a lid to fit the pile of Griswold and Lodge #8 skillets i already have.
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May 5, 2016 03:52
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Pubic Lair posted:Knowing more about cast Iron I've started buying anything that's cheap and says USA. Today I did pretty good. The lid is probably worth more then the Dutch oven. Fantastic find! So jealous.
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May 5, 2016 13:29
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Anyone have first hand experience returning something to Le Creuset for a warranty claim?
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May 5, 2016 17:08
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Nope, although I've only heard good things
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May 5, 2016 21:32
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atothesquiz posted:Anyone have first hand experience returning something to Le Creuset for a warranty claim? The thing I've heard is that Le Creuset US is great for customer service, but Europe is a bit hit or miss amazingly.
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May 6, 2016 01:37
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I got impatient and decided to use that Lodge Dutch Oven after only 2 coats of seasoning.  Paired with a 2 sided lodge griddle I thrifted for $5 and a $20 Victoria Press from amazon.  Flour and Corn because my wife is a demanding jerk.  and some salsa from the salsa thread 
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May 6, 2016 02:48
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Picked up (another) lodge 8" pan at a.c. estate sale over the weekend for $1. Glorious.
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May 10, 2016 14:16
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Oldsrocket_27 posted:What are everyone's thoughts/experience regarding glass top stoves with cast iron? I'm moving into a house with one and my first instinct is that I cannot use them on it, both because of potential scratching on the pans and potential breaking of the stove-top. We plan to get a gas range at some point down the line, but buying a house ain't cheap, so for now that's not an option. glass owns and will do basically anything you want while being piss easy to clean
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May 10, 2016 21:42
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