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The Something Awful Forums > Discussion > Goons with Spoons > New Adventures in Old Cast Iron
 
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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shankerz posted:

Lobster is amazing when cooked on cast iron with butter. As covered a little in the old thread. I'm curious how fish does and other shellfish like shrimp or crab?
I did giant scallops not long ago. Chopped up some bacon, browned that, put the scallops in, then added a touch of butter for finishing flavor. They turned out great!

* # ¿ Jan 16, 2015 22:03
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# ¿ Apr 28, 2024 11:44
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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Suspect Bucket posted:

Hello darling.



Perfect size for pot pie.
Is that the same pan? It's fuckin' beautiful.

* # ¿ Mar 6, 2015 00:35
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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I just finished a 4lb boneless lamb leg in the 10" Lodge (fit perfectly) and have rosemary potatoes done in the drippings. Oh my. The house smells so good right now.

* # ¿ Apr 7, 2015 23:59
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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Dr. Pangloss posted:

Oh man, that sounds amazing. I've been craving lamb for about three weeks, but the wife doesn't like it. I might have to manufacture a reason for a get together just so I can make this. Invite someone that will insist on having lamb.
Yeah lamb isn't very popular these days. The only other person I know who likes it is my mother. I guess we're all just used to bland corn-fed meats, most people don't like game either because it has some kind of flavor.

It turned out delicious, BTW :yum:

* # ¿ Apr 13, 2015 19:14
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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GreaseGunner posted:

Yeah I always used a fry/candy thermometer but it was old so I don't know how accurate it could have been. My oven always seemed to cook things way too hot anyway. The fish would always come out way too oily along with the fries, but when I did the same recipe with an actual fryer and the same oil they came out fine.
If it's oily that's generally an indication it wasn't hot enough. The magic of proper deep frying occurs when steam is released from the thing being cooked, which keeps it from soaking in. It's why fries and the like are kept frozen and put into the fryer that way. Try battering your fish and then putting it back in the freezer overnight.

Don't do this with a turkey, though :v:

* # ¿ Apr 21, 2015 22:32
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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If you happen to be in or around New York City and have some cash to spend, Somebody's selling off a crapload of vintage Griswold cast iron goodies.

* # ¿ May 1, 2017 23:32
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# ¿ Apr 28, 2024 11:44
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SubponticatePoster
Aug 9, 2004

Every day takes figurin' out all over again how to fuckin' live.
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Stalizard posted:

That's great news! I can do that this weekend, outdoors!

Another thing is I just now noticed it has a big obvious repair around the handle, probably why it was so cheap! Can I just season over this and get on with my life? Anything I gotta worry about from a food safety standpoint? Does it depend on if it was welded or brazed or other (is there an "other" here?)

I'm hoping I can just blast it over the grill this weekend, reseason as normal and get on with my life!
The handle won't (well, shouldn't) be coming into contact with your food. The safety issue would be if you were lifting it with something heavy inside and the handle broke, dropping a several-pound + food immensely hot object onto you/your floor/pets/whatever. I'm sure it'd be fine for pancakes or eggs type stuff, but I'd probably avoid using it for heavier things.

* # ¿ Oct 19, 2017 20:20
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The Something Awful Forums > Discussion > Goons with Spoons > New Adventures in Old Cast Iron