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Posted on 11/7/13 at 8:11 am to oldcharlie8
I don't think oldcharlie has been to a pawn shop recently. If you find old cast iron cheap these days it's a lucky find. People are a lot more in tune with what they are worth now than they were five years ago. Not that occasionally you cant find a deal but they are few and far between.
Posted on 11/7/13 at 8:17 am to Martini
quote:
I don't think oldcharlie has been to a pawn shop recently. If you find old cast iron cheap these days it's a lucky find
went two weeks ago and bought:
#8 - 15.00
#12 (with courtboullion lid) - 30.00
both were beautifully cured and probably 40+ years old.
they had about 12 pots for sale.
Posted on 11/7/13 at 8:18 am to oldcharlie8
Well which one Charlie? I'll go buy the other 12 today.
Posted on 11/7/13 at 8:20 am to Martini
get to ville platte.
Posted on 11/7/13 at 8:22 am to oldcharlie8
Well I just happen to be going to Alexandria later today. What's the name of the place? I'll stop in.
Posted on 11/7/13 at 8:24 am to Martini
818 S Chataignier St, Ville Platte · (337) 506-3200
southern pawn
give him a call to see what he has left.
southern pawn
give him a call to see what he has left.
This post was edited on 11/7/13 at 8:25 am
Posted on 11/7/13 at 8:32 am to Martini
quote:
Well I just happen to be going to Alexandria later today. What's the name of the place? I'll stop in.
Martini, there's no way you could post what you find there is there? I'd paypal you the cash if there's some good stuff that you would pass on.
Posted on 11/7/13 at 8:33 am to htownjeep
quote:
Martini, there's no way you could post what you find there is there? I'd paypal you the cash if there's some good stuff that you would pass on.
I'm in this boat too. I will be in BR in a couple of weeks and would bring $$
Posted on 11/7/13 at 9:10 am to Tigertown in ATL
I live close enough to Ville Platte to drive there... but I'll just search the Lafayette pawn shops.
I've been using my cast iron that my parents had a lot lately. I'll have to check and see what kind it is.
I've been using my cast iron that my parents had a lot lately. I'll have to check and see what kind it is.
Posted on 11/7/13 at 9:37 am to hedgehog
If You Make A Lot Of Cornbread A 10 Or 8 In Is Very Convenient For A Normal 2Cup Meal/Flour Recipe. 12I Makes It Too Thi IMHO.
Posted on 11/7/13 at 9:47 am to Martini
quote:
To say the Griswold or Wagner are better than Lodge is incorrect. All three are American made and Lodge has been making them for well over a hundred years.
I'll simply say get an older Griswold and compare it to a current Lodge made pan. My complaint with Lodge is that they are notably and unnecessarily heavier and the internal cooking surfaces are porous/rough as opposed to the polished finish found on the Griswold and Wagner pans. It takes a lot of work and seasoning to get those Lodge pans to a slick truly non-stick surface whereas with that Griswold its one and done when it comes to applying seasoning. This also makes the Lodge pans more difficult to clean and keep clean.
Lodge makes a good pan, they make some quality stuff and some mediocre pans too. The quality Lodge pans are very pricey when one considers you could buy a comparable or better quality used pan for less.
For those looking to buy vintage pans I offer these few tips. Make sure the pan sits flat and doesnt wobble on a flat surface. Any wobbling will become exaggerated when the pan is exposed to heat and the iron expands. Look for deep gouges in the cooking surface. Most will season out but some cannot be fixed. Hold the pan upside down by the handle and tap it with a spoon or any other object, the pan should ring like a bell. A clack or thud may indicate that the pan has a crack in it. Restoring cast iron is easy. If you have a self cleaning oven and some time you can restore most pans. Good luck...
This post was edited on 11/7/13 at 9:50 am
Posted on 11/7/13 at 10:04 am to wiltznucs
I actually have a Lodge that hasn't been used or taken out of the wrapper yet. How would you recommend I pre-season it or get it ready to use or whatever.
This post was edited on 11/7/13 at 10:05 am
Posted on 11/7/13 at 10:10 am to hiltacular
quote:
I actually have a Lodge that hasn't been used or taken out of the wrapper yet. How would you recommend I pre-season it or get it ready to use or whatever.
Most modern pans are preseasoned and ready to go. I'd simply wash with a bit of soap and water. Dry thoroughly and then apply a light amount of cooking oil. Enough to get a sheen but not be sticky. You should be good to go.
I find pan frying bacon is a great way to season pans.
Posted on 11/7/13 at 10:14 am to wiltznucs
quote:
I find pan frying bacon is a great way to season pans.
Same here. Bacon grease is always a good answer.
Posted on 11/7/13 at 10:29 am to LSUBoo
quote:
I find pan frying bacon is a great way to season pans.
Same here. Bacon grease is always a good answer.
So after frying the bacon, and eating it of course, how should I go about cleaning the pan?
Let it cool off, run under hot water and wipe with a sponge, apply a little olive oil, and that's it?
Posted on 11/7/13 at 10:33 am to bbrou33
quote:
Let it cool off, run under hot water and wipe with a sponge, apply a little olive oil, and that's it?
Don't know if this is right but here is what I do.
Wash with hot water, scrub it out good, then dry with a paper towel and heat it to get it good and dry. After it cools I apply veg oil, not olive.
Posted on 11/7/13 at 10:35 am to bbrou33
quote:
So after frying the bacon, and eating it of course, how should I go about cleaning the pan?
throw the whole damn think in a fire with the bacon grease still in it.
let it burn out. you can't cure them enough. then wipe it with hot water and dry off on stove.
Posted on 11/7/13 at 10:38 am to bbrou33
quote:
So after frying the bacon, and eating it of course, how should I go about cleaning the pan?
Let it cool off, run under hot water and wipe with a sponge, apply a little olive oil, and that's it?
I use hot water and a towel/sponge. For stubborn particles that are stuck to the surface I use one of those green scouring pads but one that is well worn and not very abrasive. Alternatively, there are similar yellow colored pads made for cleaning glass cooking surfaces that work great too. I then dry the pan and put in back on the burner. I crank the burner up to high and when the pan is visibly hot I spray PAM Canola spray onto a paper towel and wipe the surfaces of the heated pan. I let the pan cool, wipe out any excess residue and store the pan. A towel soaked in fresh bacon grease works equally well plus leaves an intoxicating aroma in your home!
This post was edited on 11/7/13 at 10:40 am
Posted on 11/7/13 at 10:42 am to wiltznucs
quote:
A towel soaked in fresh bacon grease works equally well plus leaves an intoxicating aroma in your home!
I like this idea.
Thanks
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