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Posted on 11/21/17 at 2:47 pm to TU Rob
quote:
It is all crusty on the outside,
same here. even with steel wool i can't really keep that off for long. i'm guessing its because we have a gas stove and the carbon just builds up on it.
Posted on 11/21/17 at 3:11 pm to MeridianDog
My mom has over 20 pieces, that's been in the family a loooooong time. They'll all be mine one day.
Here's a few pieces that I had to restore after they flooded.
Here's a few pieces that I had to restore after they flooded.
Posted on 11/21/17 at 3:29 pm to heypaul
I burned them all night..
Scrubbed and scrubbed with a steel wool, dried them out on the grill and oven.
Then coated with Crisco and put back on the grill...
Good as new...
Scrubbed and scrubbed with a steel wool, dried them out on the grill and oven.
Then coated with Crisco and put back on the grill...
Good as new...
Posted on 11/21/17 at 5:52 pm to heypaul
Paul
Just my opinion. The guy on the right is the real deal.
Cook with 10-12 briquettes under the legs and a few on the top and you can cook anything in that bad boy.
Need a good lid hook to take the lid off when cooking and I know you have one. Heavy heavy isn't it!
Just my opinion. The guy on the right is the real deal.
Cook with 10-12 briquettes under the legs and a few on the top and you can cook anything in that bad boy.
Need a good lid hook to take the lid off when cooking and I know you have one. Heavy heavy isn't it!
Posted on 11/21/17 at 5:54 pm to MeridianDog
quote:
Heavy heavy isn't it!
Yup very heavy.
If I wasn't sick as a dog I would go get it and put it on a scale just out of curiosity.
Posted on 11/21/17 at 7:56 pm to MeridianDog
Really love the old Griswold and Wagner’s that came slick instead of the new stuff that’s rough. Inherited some from my grandmother and my wife’s grandmother that I cherish for obvious reasons. More lodge pieces and several LC. Still buy things I think I need especially if griswold.
Posted on 12/5/17 at 3:07 pm to mallardhank
Bump. Looking to buy a dutch oven. Another thread reminded me of this one. Should I go enameled or just bare cast iron? I have a ceramic cooktop, but I use my cast iron on it all the time so that's not an issue. Does it really make a difference? I would be cooking large meals only in it, like stews and soups and occasionally roasting chicken or browning a ton of ground beef all at once.
Posted on 12/5/17 at 5:35 pm to TU Rob
I always bring out my cast iron vs my LeCruset
Posted on 12/5/17 at 5:41 pm to MeridianDog
Do you cook on your glasstop with them? I’ve always been scared to. However, I’ve always thought it is probably stupid of my to think this way.
Posted on 12/5/17 at 6:56 pm to MeridianDog
How high do you crank the heat with cast iron on the range surface?
Posted on 12/5/17 at 6:57 pm to CorkSoaker
I have cooked on the glass top with my cast iron and will do it again. I try to follow these rules.
1 - be careful placing the pot onto the glass (fracture top).
2 - do not slide around on the glass (scratch).
3 - do not cook (with oil or dry) at high temperature for a long time (overheat surface)
4 - I have heard that only flat bottom pots should be used - full contact with surface and some cast iron has a rimmed bottom.
I cracked a glass top years ago when we lived in Meridian. Was cooking with a standard stainless steel pot and heard a loud pop. Looked and sadly the top has split all the way across the surface. Had to replace an entire slide-in stove.
As long as there is food, oil, whatever in the pot I am not afraid to use high heat setting, just not for the entire cooking time. When I come up to temperature, I usually take the heat back to maybe 3/4, or less so that the element cycles on and off, at least occasionally.
We almost never fry (fries, fish, shrimp) inside of our house. Usually fry outside on the deck or screen porch.
1 - be careful placing the pot onto the glass (fracture top).
2 - do not slide around on the glass (scratch).
3 - do not cook (with oil or dry) at high temperature for a long time (overheat surface)
4 - I have heard that only flat bottom pots should be used - full contact with surface and some cast iron has a rimmed bottom.
I cracked a glass top years ago when we lived in Meridian. Was cooking with a standard stainless steel pot and heard a loud pop. Looked and sadly the top has split all the way across the surface. Had to replace an entire slide-in stove.
As long as there is food, oil, whatever in the pot I am not afraid to use high heat setting, just not for the entire cooking time. When I come up to temperature, I usually take the heat back to maybe 3/4, or less so that the element cycles on and off, at least occasionally.
We almost never fry (fries, fish, shrimp) inside of our house. Usually fry outside on the deck or screen porch.
This post was edited on 12/5/17 at 7:01 pm
Posted on 12/5/17 at 7:05 pm to MeridianDog
Thanks, but I’m still a nervous nelly.
I hate an electric stove!
The only gas we have is fireplace and water heater. I wonder how expensive it would be to get gas stove? Who in the hell builds a house with gas but not gas stove?!
I hate an electric stove!
The only gas we have is fireplace and water heater. I wonder how expensive it would be to get gas stove? Who in the hell builds a house with gas but not gas stove?!
Posted on 12/5/17 at 9:06 pm to CorkSoaker
We bought a perfect house for us when we moved away from Meridian into retirement.
Except no Natural Gas - so I guess it wasn't as perfect as I first said.
Except no Natural Gas - so I guess it wasn't as perfect as I first said.
Posted on 12/5/17 at 9:45 pm to MeridianDog
I wanna come eat at your house!
I'm seriously envious of your large Dutch oven. I think I'm also jealous of your 150# cooker, although I'm not 100% sure.
Now I'll open myself up to some ridicule. I've never seen one of those "corn stick" pans before. You mentioned that the corn bread got a little tough for you liking. Does it get really crispy and crunchy? Give me stick of butter and I'd be all over that! I LOVE the edges of cornbread.
I'm seriously envious of your large Dutch oven. I think I'm also jealous of your 150# cooker, although I'm not 100% sure.
Now I'll open myself up to some ridicule. I've never seen one of those "corn stick" pans before. You mentioned that the corn bread got a little tough for you liking. Does it get really crispy and crunchy? Give me stick of butter and I'd be all over that! I LOVE the edges of cornbread.
Posted on 12/5/17 at 10:11 pm to CorkSoaker
We moved into this house 10.5 years ago. Hated the glass cooktop. I use my cast iron in hope of breaking the glass so I can get gas. It is durable. The only thing I’ve heard is not slide it around.
Posted on 12/5/17 at 11:09 pm to White Roach
I’m surprised at the corn stick pan comments. I’ve seen them all my life and used to get them at Piccadilly. I have one from I guess my mother and here is one of my wife’s from her grandmother that she uses. I prefer my 8” Griswald that was my great grandmothers and only has ever made cornbread at least in my lifetime but the little sticks can be ok.
Posted on 12/6/17 at 2:04 am to Martini
Mine has the corn kernel indentions like Piccadilly corn sticks. It’s not smooth like yours.
This post was edited on 12/6/17 at 2:05 am
Posted on 12/6/17 at 9:34 am to CorkSoaker
Never for more than say 30-45 minutes at a time, but I sear on high heat on my glass cooktop using my cast iron all the time. Just a touch of oil and leave it on high for 10-15 minutes until it is smoking hot, then we cook burgers, tuna, steaks, etc routinely.
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