Cast Iron
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    Cast Iron

    Bought a couple more cast iron cooking pans and am in the process of seasoning them. Round #3 in the oven right now. Love cooking with cast iron and not sure why I waited so long to get a cast iron grill pan. Also have a small 2 qt pot being processed. Should be ready to use in a couple hours.
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    I understand your appreciation of CI cooking. If seasoned properly the results exceeds todays copper coated As Advertised cookware. Worth of a Ron Popeil 30 minute advertising commercial. RIP Ron,
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    I have my mom's old 5 qt cast iron Dutch oven and two skillets of different sizes. Can't beat that Dutch oven for slow cookin'.
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    I'm waiting on some better pricing....maybe....on this stuff....

    Lodge Cast Iron | Blacklock Foundry Meet Blacklock, Lodge?s New Premium Line
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    I actually have a few pieces that I picked up at Walmart on clearance and Amazon that now cook as well as my wives family hand me down through the family pan.

    I don't put much into the "Pre-Seasoned" label that many makers claim on their cast iron products. Personally I love to use bacon grease for that just right accumulation of seasoning finish.

    I have heard of some who will take the cheap inexpensive cast iron products and grind the cooking surface to a more smooth finish before seasoning and having good results.
    I have often heard that "Change is Good". If this is a fact, why does history tend to repeat itself so often. I'm guessing that it is so we can learn from our mistakes that change is good?

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    Quote Originally Posted by jonrjen View Post
    I actually have a few pieces that I picked up at Walmart on clearance and Amazon that now cook as well as my wives family hand me down through the family pan.

    I don't put much into the "Pre-Seasoned" label that many makers claim on their cast iron products. Personally I love to use bacon grease for that just right accumulation of seasoning finish.

    I have heard of some who will take the cheap inexpensive cast iron products and grind the cooking surface to a more smooth finish before seasoning and having good results.
    I buy the inexpensive pre seasoned Lodge pans, sand smooth and season. Just like the old pans.

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    Quote Originally Posted by glenwolde View Post
    I'm waiting on some better pricing....maybe....on this stuff....

    Lodge Cast Iron | Blacklock Foundry Meet Blacklock, Lodge?s New Premium Line

    GW..that Blacklock stuff from Lodge looks GREAT!!! I have been a lover of cast iron cooking stuff for years, even tho' there are a few minor disadvantages...like weight (the big pieces like my favorite Lodge 14" cast Iron pizza pan, are really heavy! ) and when we lived back east in MD in a 200+ year old farm house with out AC, it was nigh impossible to keep the cast iron pieces from rusting if they weren't in constant use. Certain pieces I used all the time, like my LeCrueset 35 yr old grill pan, other pieces didn't get used often and when we moved here to SD last year I found homes for just about all my CI, figuring it would be too heavy to move. Ha!!! DH proceeded to move incredible amounts of really heavy stuff like mineral specimens and ammo, so I should have kept my CI. Some of those old pieces I'll never find replacements for as they came from foundries that are now closed. Since we've been here, I've been rebuilding my cast iron collection!
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    I have a few pieces of C I, even a corn pone (cornbread sticks), but I haven't used them in years. My mother had a dutch oven made of stainless that was heavy walled, a tight lid, and it could cook a pot roast to a high degree of excellent tenderness and tastiness..
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    Nothing cooks like a well seasoned cast iron skillet, wish i could get the one my Dad has with its 45+ years of seasoning cooked into it.
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    Yessir ! I love cooking in cast iron skillets, I make chicken fried steak, cornbread, all kinds of things in skillets and my wife swears it tastes better that way. Got a recipe for stuffed chicken I'll be baking in the oven in the skillet, should be doing that tomorrow.
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