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Cast iron cooking #3004004
01/05/20 09:08 PM
01/05/20 09:08 PM
Joined: Jul 2015
Posts: 1,826
Alabaster, AL
Darrylcom Offline OP
8 point
Darrylcom  Offline OP
8 point
Joined: Jul 2015
Posts: 1,826
Alabaster, AL
Maybe GuitarDude will chime in here. Why does fried food taste better in cast iron? It’s the same food / grease but something must be coming out of the iron? It literally doesn’t matter what it is, it’s better in cast iron. Also I would like to know if it’s better in older cast iron than newer. I had some old cast iron but it was lost when my mom passed, but some was over 100 years old. All I have now is like 20 years old. Let me know y’all thoughts.

Re: Cast iron cooking [Re: Darrylcom] #3004189
01/06/20 06:13 AM
01/06/20 06:13 AM
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Irishguy Online content
a.k.a. Dingle Johnson
Irishguy  Online Content
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Lickskillet, AL
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.

All our cast iron skillets are very old... handed down for at least two generations.

Re: Cast iron cooking [Re: Darrylcom] #3004305
01/06/20 09:24 AM
01/06/20 09:24 AM
Joined: Sep 2007
Posts: 7,561
Hartselle, AL
trlrdrdave Offline
14 point
trlrdrdave  Offline
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Hartselle, AL
Why? You ask? Because God intended food to be cooked in cast iron that is why!


"In time of war, send me all the Alabamians you can get, but in time of peace, for Lord's sake, send them to somebody else." General Edward H. Plummer

"Blessed are those who, in the face of death, think only about the front sight." Jeff Cooper
Re: Cast iron cooking [Re: Darrylcom] #3004557
01/06/20 01:47 PM
01/06/20 01:47 PM
Joined: Aug 2003
Posts: 41,953
UR 6
top cat Offline
Freak of Nature
top cat  Offline
Freak of Nature
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UR 6
Guess cause it holds hear so well.

True story.
We go to Tellico trout fishing each year. We camp along the river. One morning after breakfast we got to missing a member of our group. He's a bit older but we weren't concerned. After a while he came walking back up the river bank with one of my buddies big cast iron pans. Then he says "This thing was so dirty I had to take a rock to scrub all the black off." Inside of that thing was shinny as a new dime. He had no idea. Buddy just slung it a far as he could up the hill. That's been 20 years ago and bet it's still there.


LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
Re: Cast iron cooking [Re: Darrylcom] #3005106
01/06/20 10:00 PM
01/06/20 10:00 PM
Joined: May 2015
Posts: 6,363
On the X
T
TickaTicka Offline
12 point
TickaTicka  Offline
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T
Joined: May 2015
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On the X
We need to do a double-blinded taste test.


Public Land Owner
Re: Cast iron cooking [Re: TickaTicka] #3005546
01/07/20 12:38 PM
01/07/20 12:38 PM
Joined: Jul 2015
Posts: 1,826
Alabaster, AL
Darrylcom Offline OP
8 point
Darrylcom  Offline OP
8 point
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Posts: 1,826
Alabaster, AL
Originally Posted by TickaTicka
We need to do a double-blinded taste test.


Steaks. Irish can cook them.

Re: Cast iron cooking [Re: Darrylcom] #3005657
01/07/20 02:02 PM
01/07/20 02:02 PM
Joined: Dec 2012
Posts: 1,160
Opelika
N
noeyeddeer Offline
6 point
noeyeddeer  Offline
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Joined: Dec 2012
Posts: 1,160
Opelika
Originally Posted by Darrylcom
Originally Posted by TickaTicka
We need to do a double-blinded taste test.


Steaks. Irish can buy and cook them.


FIFY

Re: Cast iron cooking [Re: Darrylcom] #3005801
01/07/20 04:07 PM
01/07/20 04:07 PM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
well ... i'm an expert in restoring vintage cast iron (at this point) -- but if you'll do a search on YouTube, America's Test Kitchen has done a lot of "scientific" research on cast iron, and why it's so good ... i personally deem ATK as more expert on the usage/cooking side of things ...

related to your "new vs old" comment -- there are a lot of "boutique" new cast iron manufacturers that are attempting to make new iron the way they made old iron back in the day -- Stargazer, Field Company, Smithey, Butter Pat, etc... Cowboy Kent Rollins has reviewed A LOT of the new stuff -- including Lodge's new "Blacklock" high end line of CI ... you'll pay a mighty high penny to get one of 'em, tho -- which is why I just hang w/the vintage stuff, and restore it myself ... IMO, a restored vintage Griswold is an incredible utensil in the kitchen (see my pride & joy below) -- but the old Lodge, Wagner, & even Birmingham Stove & Range stuff doesn't slack ass one bit ... i DM'ed Irishguy & i believe we determined that his well seasoned cast iron is vintage Lodge; but based on the pics, i can tell it's VERY well seasoned & i have no doubt cooks fantastically ...

i think heat retention, seasoning, & basically THE USE OF IRON (vs another material) all contribute to fried, baked & high heat seared foods being better on cast iron vs. modern non-stick cookware ... America's Test Kitchen did recently review woks, and the cast iron ones did not perform as well ... all i know is the smell of iron -- doing its thing -- is one of the most comforting smells to me that exists ... it just smells like "home"

[Linked Image]


Last edited by BamaGuitarDude; 01/07/20 04:29 PM.

ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Cast iron cooking [Re: Darrylcom] #3006543
01/08/20 09:58 AM
01/08/20 09:58 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
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Posts: 6,043
AL
BTW, if someone really wants to compare & contrast old vs new iron, i still have this Wagner skillet from the 1920's for sale; although it is heavily pitted (b/c it was completely rusted over when i got it), it has been thoroughly restored via electrolysis & seasoned perfectly -- and cooks perfectly, as well ... over time & through use, the pits will fill with seasoning & it'll be smooth as glass ... it's actually smooth to the touch right now, in spite of the pitting ...

[Linked Image]

Last edited by BamaGuitarDude; 01/08/20 10:01 AM.

ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Cast iron cooking [Re: Irishguy] #3007354
01/09/20 07:55 AM
01/09/20 07:55 AM
Joined: Sep 2012
Posts: 17,922
North AL
A
AU338MAG Online IMG_0051.GIF
Old Mossy Horns
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Old Mossy Horns
A
Joined: Sep 2012
Posts: 17,922
North AL
Originally Posted by Irishguy
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.

All our cast iron skillets are very old... handed down for at least two generations.

I rarely use non stick skillets. It ain't cheap, but All Clad cookware is outstanding, and I use a little 7" frypan for scrambled eggs and omelets. Used properly, no issues with sticking.

And don't use cooking sprays like Pam. Use olive oil or butter.


Dying ain't much of a living boy...Josey Wales

Molon Labe
Re: Cast iron cooking [Re: AU338MAG] #3007392
01/09/20 08:41 AM
01/09/20 08:41 AM
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Irishguy Online content
a.k.a. Dingle Johnson
Irishguy  Online Content
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Originally Posted by AU338MAG
Originally Posted by Irishguy
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.

All our cast iron skillets are very old... handed down for at least two generations.

I rarely use non stick skillets. It ain't cheap, but All Clad cookware is outstanding, and I use a little 7" frypan for scrambled eggs and omelets. Used properly, no issues with sticking.

And don't use cooking sprays like Pam. Use olive oil or butter.


I don't even stock Pam or margarine or any of that crap. Butter, Grapeseed oil, avocado oil and olive oil.

Re: Cast iron cooking [Re: Irishguy] #3007393
01/09/20 08:44 AM
01/09/20 08:44 AM
Joined: Dec 2012
Posts: 1,160
Opelika
N
noeyeddeer Offline
6 point
noeyeddeer  Offline
6 point
N
Joined: Dec 2012
Posts: 1,160
Opelika
Originally Posted by Irishguy
Originally Posted by AU338MAG
Originally Posted by Irishguy
I don't know the science behind it but it sure seems like food taste better when it's cooked in cast iron. Maybe it's the heat retention? The seasoning to the pan? About the only thing we use a non stick skillet for is eggs, but I've been doing a little research and shopping for a steel skillet that's lighter than cast iron to replace our non-stick crap.

All our cast iron skillets are very old... handed down for at least two generations.

I rarely use non stick skillets. It ain't cheap, but All Clad cookware is outstanding, and I use a little 7" frypan for scrambled eggs and omelets. Used properly, no issues with sticking.

And don't use cooking sprays like Pam. Use olive oil or butter.


I don't even stock Pam or margarine or any of that crap. Butter, Grapeseed oil, avocado oil and olive oil.


What are the benefits of grapeseed and avocado oil? Smoke point? I typically keep olive and vegetable oil cuzz I've never used the other 2 you mentioned. How do you decide which to use and when? Thanks

Re: Cast iron cooking [Re: BamaGuitarDude] #3007399
01/09/20 08:46 AM
01/09/20 08:46 AM
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Irishguy Online content
a.k.a. Dingle Johnson
Irishguy  Online Content
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Originally Posted by BamaGuitarDude

[Linked Image]



All of our skillets look like this on the inside. Smooth.

Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.

All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.

The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.

Re: Cast iron cooking [Re: Irishguy] #3007437
01/09/20 09:31 AM
01/09/20 09:31 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by Irishguy
All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.
The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.


the 2nd pic/skillet actually has a smooth finish; it's just pitted ... regarding new iron, below is a new Lodge Pro-Logic 12" skillet that i stripped the factory seasoning on, hit it with a stainless steel wire brush (using a drill; i do not grind iron i restore) to remove the pebbling you're referring to, and seasoned back up with Crisco ... i traded it for a vintage Lodge DO my GF had & was not using ... this new Lodge skillet cooks "as it is supposed to" now ...

[Linked Image]

Last edited by BamaGuitarDude; 01/09/20 10:05 AM.

ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Cast iron cooking [Re: Irishguy] #3007476
01/09/20 10:06 AM
01/09/20 10:06 AM
Joined: Sep 2007
Posts: 7,561
Hartselle, AL
trlrdrdave Offline
14 point
trlrdrdave  Offline
14 point
Joined: Sep 2007
Posts: 7,561
Hartselle, AL
Originally Posted by Irishguy
Originally Posted by BamaGuitarDude

[Linked Image]



All of our skillets look like this on the inside. Smooth.

Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.

All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.

The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.



I'm going to have to disagree on this. Once it is seasoned that finish holds the seasoning very well. No need to put the grinder to it and actually hurts it. I cant tell any difference cooking any thing in my Lodge or my old Griswald. Even eggs. I made a clock out of the one Lodge I ended up with somebody had smoothed it out. Hated cooking in it.


"In time of war, send me all the Alabamians you can get, but in time of peace, for Lord's sake, send them to somebody else." General Edward H. Plummer

"Blessed are those who, in the face of death, think only about the front sight." Jeff Cooper
Re: Cast iron cooking [Re: trlrdrdave] #3007905
01/09/20 05:13 PM
01/09/20 05:13 PM
Joined: Sep 2012
Posts: 17,922
North AL
A
AU338MAG Online IMG_0051.GIF
Old Mossy Horns
AU338MAG  Online IMG_0051.GIF
Old Mossy Horns
A
Joined: Sep 2012
Posts: 17,922
North AL
Originally Posted by trlrdrdave
Originally Posted by Irishguy
Originally Posted by BamaGuitarDude

[Linked Image]



All of our skillets look like this on the inside. Smooth.

Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.

All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.

The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.



I'm going to have to disagree on this. Once it is seasoned that finish holds the seasoning very well. No need to put the grinder to it and actually hurts it. I cant tell any difference cooking any thing in my Lodge or my old Griswald. Even eggs. I made a clock out of the one Lodge I ended up with somebody had smoothed it out. Hated cooking in it.



I agree. The slickest iron skillet I have is a hand me down from my great grandmother and chit sticks to it badly. I bought a new, unseasoned 12" Lodge over 20 years ago and it's great to cook with after I got it seasoned right.


Dying ain't much of a living boy...Josey Wales

Molon Labe
Re: Cast iron cooking [Re: noeyeddeer] #3008459
01/10/20 09:05 AM
01/10/20 09:05 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by noeyeddeer
What are the benefits of grapeseed and avocado oil? Smoke point? I typically keep olive and vegetable oil cuzz I've never used the other 2 you mentioned. How do you decide which to use and when? Thanks


https://www.theglobeandmail.com/lif...ers-in-cooking-with-oil/article26569060/

this article is really good to help describe when to use which oil when cooking ...


ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Cast iron cooking [Re: Darrylcom] #3008488
01/10/20 09:29 AM
01/10/20 09:29 AM
Joined: Dec 2012
Posts: 1,160
Opelika
N
noeyeddeer Offline
6 point
noeyeddeer  Offline
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Joined: Dec 2012
Posts: 1,160
Opelika
Thanks, that's a great guide!

Re: Cast iron cooking [Re: noeyeddeer] #3008515
01/10/20 09:54 AM
01/10/20 09:54 AM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
Joined: Feb 2015
Posts: 6,043
AL
Originally Posted by noeyeddeer
Thanks, that's a great guide!


yup; for seasoning, i always just use Crisco in the blue can, and trust me - it's a stout, tough, and effective seasoning "oil" ... i stripped my GF's cornbread skillet (a 60's Lodge #7) this past summer -- she exclusively used Crisco smeared in it (before adding her batter) for decades -- it took my electrolysis tank 4 days to strip it down! normally, i can strip a pan in a day or so ...

Last edited by BamaGuitarDude; 01/10/20 09:58 AM.

ALDeer physics: for every opinion, there's an equal & opposite opinion

A wise man can learn more from a foolish question than a fool can learn from a wise answer.
Re: Cast iron cooking [Re: AU338MAG] #3009401
01/11/20 08:40 AM
01/11/20 08:40 AM
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Irishguy Online content
a.k.a. Dingle Johnson
Irishguy  Online Content
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,471
Lickskillet, AL
Originally Posted by AU338MAG
Originally Posted by trlrdrdave
Originally Posted by Irishguy
Originally Posted by BamaGuitarDude

[Linked Image]



All of our skillets look like this on the inside. Smooth.

Now a days, like you said, only boutique cast iron makers actually finish their skillets on the inside and they charge you a pretty penny for it.

All the new Lodge stuff looks like the next picture you posted... Like a pebble finish which is crap for cooking.

The best bet if you can't find a finished vintage skillet is to buy a new Lodge or a cheap used skillet and take a grinder and finish it yourself and then re-season it.



I'm going to have to disagree on this. Once it is seasoned that finish holds the seasoning very well. No need to put the grinder to it and actually hurts it. I cant tell any difference cooking any thing in my Lodge or my old Griswald. Even eggs. I made a clock out of the one Lodge I ended up with somebody had smoothed it out. Hated cooking in it.



I agree. The slickest iron skillet I have is a hand me down from my great grandmother and chit sticks to it badly. I bought a new, unseasoned 12" Lodge over 20 years ago and it's great to cook with after I got it seasoned right.



Wait a minute... So you guys are saying that a pebbly finish is better? I have to disagree, because I have cooked on both and a smooth finish that is properly seasoned is the way to go hands down.

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