Tyson Tomko posted:

Just wanting to drop in here and say I love cast iron. We recently acquired my mother in laws ancient rear end cast iron pan and it's incredible. It's at least 20% bigger than the one I've had for eons and it makes a monster difference. I can now sear huge pieces of meat on it with no problemo.


Like a few others have said a cheap splatter guard can save you all kinds of cleaning time.

funkatron3000 posted:

I'm planning on slathering the whole thing in as much bacon grease as I have with crisco filling in the remainder. I've tried flax seed and other oils, but I really think the saturated/hydrogenated oils work best. I've got a 100,000 BTU propane burner I'll use to get the whole thing up to around 450F for 30 minutes to an hour. I bet the heat capacity of all that iron will keep it pretty hot for a long time after.

It's 27" across by 18" tall, definitely big enough for a small to medium sized turkey.

funkatron3000 posted:

Indolent Bastard posted:

Showing you why you never toss water on a grease fire. For some program I'd imagine.

If you don't know, you either use a fire extinguisher or use BAKING SODA (not flour) to smother it.

VermiciousKnid84 posted:

Thanks for the replies. Those sleeves are what I use now.


My problem is that I tend to leave them on the pot. I'm not sure if its the screaming hot skillet or just the flames from my gas range snaking up the skillet sides, but they end up getting burnt/falling apart. I'm surprised no one else seems to have this same issue. I guess I'll just need to take the potholders off when I'm not moving the skillet.

rndmnmbr posted:

I dunno, I could sperg out and season my cast iron skillet so well I could fry an egg in it, or I could just buy a cheapo nonstick skillet for eggs and continue to violently abuse my cast iron.

Tomatoes or acid? gently caress it. Something sticks, steel chore boy. If that fails, wire wheel on an angle grinder. Went clear through the seasoning? gently caress it, it's not like I'm not going to be cooking a pound of bacon in it in the morning anyways. I watched my grandmother clean this skillet with a fistful of dirt and a towel, I can't abuse it harder than that. Just don't soak it, dry it on heat and oil it, and don't stick it in the loving dishwasher, and we're golden.

Pubic Lair posted:

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