Food cast Iron Cookware
- Thread starter nomifyle
- Start date
They're the best! I'm going to have to find our smaller ones; the big one like in the photo is getting too heavy for me.
Buick Electra
TB2K Girls with Guns
And they makes THE BEST filet mignons!
patriotgal
Veteran Member
My big family size skillet feels heavier all the time. Using the small ones for just us 2. Used one of the Dutch ovens yesterday.
pauldingbabe
The Great Cat
Calfisher
Veteran Member
A One egger!That little one...
patriotgal
Veteran Member
My last set of cookware came with a one egger. The great grands have it in their play kitchen.
pinkelsteinsmom
Veteran Member
........and cleaning it is a bitch
pinkelsteinsmom
Veteran Member
That little bitty 5 incher is the one my daddy told me to apply to my hubby's head and face liberally after I rolled him in the sheet while he slept if he ever hit me. Luckily, I didn't use it, it could have killed him. I just used my fist with an upper cut to his jaw and I never had another problem with him. I only weighed a buck and a quarter and it knocked him out.
Mtsilverback
Veteran Member
Went up to the hills to check if the snow had melted off enough to actually get to the site of my cabin (pile of ashes). Big tree was down on the road but could walk the rest of the way in, and was pocking around in those ashes and found one of my large cast iron skillets and the lid to a large cast pot. I am thinking I have a win right there. Wire brush the crud off and season it and I will be cooking up some eggs and hash browns.
Going back up next week with a chain saw to remove that tree and some bug spray to deal with the black flies.
Going back up next week with a chain saw to remove that tree and some bug spray to deal with the black flies.
Displaced hillbilly
Veteran Member
I have a little square Griswold one egger. Love that pan. Love all my cast iron.
Hfcomms
EN66iq
I found some cookware a few years ago that I think it better than cast iron and definitely non stick long term.
Ninja Neverstick™ Premium Cookware is the cookware that won’t stick, chip, or flake. Manufactured at a maximum temperature of 30,000°F, our cookware won't rapidly lose nonstick like traditional pans made at 900°F. Exclusive NeverStick interior coating heats quickly and evenly to ensure perfect results every time, and the hard-anodized exterior is extremely durable and scratch-resistant. Pans are easy to wipe clean, dishwasher safe and oven safe up to 500°F.
You can actually cook eggs in it without any oils at all and they slide right out. Cleanup is a cinch and you don't have to re-season the skillet every few months.
Product Description
Ninja Neverstick™ Premium Cookware is the cookware that won’t stick, chip, or flake. Manufactured at a maximum temperature of 30,000°F, our cookware won't rapidly lose nonstick like traditional pans made at 900°F. Exclusive NeverStick interior coating heats quickly and evenly to ensure perfect results every time, and the hard-anodized exterior is extremely durable and scratch-resistant. Pans are easy to wipe clean, dishwasher safe and oven safe up to 500°F.
- • NEVERSTICK DIFFERENCE: Won’t stick, chip or flake. Super-heated at 30,000°F, plasma ceramic particles are fused to the surface of the pan, creating a super-hard, textured surface that interlocks with our exclusive coating for a superior bond.
- • 10 YEAR GUARANTEE: NeverStick Technology is an exclusive nonstick coating designed to withstand high-heat cooking and aggressive scrubbing, and to deliver easy food release day after day without sticking.* *When used as directed.
- • HARD-ANODIZED EXTERIOR: This premium cookware has an extremely durable shot-blasted, hard-anodized exterior that resists scratches like stainless steel.
- • OVEN SAFE: Easily go from stovetop to oven to finish cooking meats, brown toppings, or bake like you can in cast iron. Lids, handles and nonstick coating are all oven safe up to 500°F.
- • PREMIUM DESIGN: Stainless-steel handles are ergonomically designed for comfort and double-riveted for strength and maneuverability. The tempered glass lid has a 13-mm-thick stainless-steel rim to lock in moisture and ensure maximum visibility.
- • IMPROVED HEAT RETENTION: The heavy-gauge 4.5 mm aluminum base is designed to prevent hot spots and to enable quick, even heat distribution for perfect results every time. Contains 30% more aluminum than Ninja NeverStick Essential C100 series.
You can actually cook eggs in it without any oils at all and they slide right out. Cleanup is a cinch and you don't have to re-season the skillet every few months.
As we speak I'm eating lamb chops for breakfast fried in Grandma's cast iron - the good stuff that's smooth as glass, well worn and seasoned over the decades/generations so you don't have to baby them! A little butter, a little garlic for those chops and there ya go. Later today, planning to get rid of some eggs by baking crust-less quiche in a larger cast iron frying pan. Lends an amazing flavor to the eggs, cornbread, whatever.
My cast iron pans live nested on a back burner of the stove 24/7. I don't worry at all about the seasoning - if I need to use Dawn, hot water and steel wool, I do. Just dry well, wipe a tiny film of butter/bacon grease/oil...whatever while the pan is still warm, and good to go. It's how Ma and Grandma did it, and their pans are still ticking along perfectly.
My cast iron pans live nested on a back burner of the stove 24/7. I don't worry at all about the seasoning - if I need to use Dawn, hot water and steel wool, I do. Just dry well, wipe a tiny film of butter/bacon grease/oil...whatever while the pan is still warm, and good to go. It's how Ma and Grandma did it, and their pans are still ticking along perfectly.
nomifyle
TB Fanatic
I prefer my eggs cooked in oil, preferably bacon grease.
Hfcomms
EN66iq
I could never get my cast iron like that. And not just the new stuff like the lodge cookware but some old Griswold's as well. Tried all the recommended oils and oven temps and even took my grinder on a few of them that were rusted to get down to bare metal, etc. I could get a coating on but within a month or so I'd have to do it all over again. Must be a knack to it I never picked up on.
SouthernBreeze
Has No Life - Lives on TB
That is how my stash looks. I've collected cast iron pieces for years. I also have 2 Dutch ovens, 2 medium sized stew/bean pots with lids, a corn row pan, a griddle, a grill pan, a small grease kettle with a wire handle, and one of those little one eggers.
eta. I forgot to mention my cast iron water kettle with lid. One piece that I don't have and want is a cast iron "iron" for ironing clothes.
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juco
Veteran Member
I found some cookware a few years ago that I think it better than cast iron and definitely non stick long term.
Product Description
Ninja Neverstick™ Premium Cookware is the cookware that won’t stick, chip, or flake. Manufactured at a maximum temperature of 30,000°F, our cookware won't rapidly lose nonstick like traditional pans made at 900°F. Exclusive NeverStick interior coating heats quickly and evenly to ensure perfect results every time, and the hard-anodized exterior is extremely durable and scratch-resistant. Pans are easy to wipe clean, dishwasher safe and oven safe up to 500°F.
- • NEVERSTICK DIFFERENCE: Won’t stick, chip or flake. Super-heated at 30,000°F, plasma ceramic particles are fused to the surface of the pan, creating a super-hard, textured surface that interlocks with our exclusive coating for a superior bond.
- • 10 YEAR GUARANTEE: NeverStick Technology is an exclusive nonstick coating designed to withstand high-heat cooking and aggressive scrubbing, and to deliver easy food release day after day without sticking.* *When used as directed.
- • HARD-ANODIZED EXTERIOR: This premium cookware has an extremely durable shot-blasted, hard-anodized exterior that resists scratches like stainless steel.
- • OVEN SAFE: Easily go from stovetop to oven to finish cooking meats, brown toppings, or bake like you can in cast iron. Lids, handles and nonstick coating are all oven safe up to 500°F.
- • PREMIUM DESIGN: Stainless-steel handles are ergonomically designed for comfort and double-riveted for strength and maneuverability. The tempered glass lid has a 13-mm-thick stainless-steel rim to lock in moisture and ensure maximum visibility.
- • IMPROVED HEAT RETENTION: The heavy-gauge 4.5 mm aluminum base is designed to prevent hot spots and to enable quick, even heat distribution for perfect results every time. Contains 30% more aluminum than Ninja NeverStick Essential C100 series.
You can actually cook eggs in it without any oils at all and they slide right out. Cleanup is a cinch and you don't have to re-season the skillet every few months.
That stuff is awesome! I love my cast iron, but since I got a set of the Ninja Foodi pans I rarely use it.
Broken Arrow
Heathen Pagan Witch
Love my cast iron. Always have two skillets on the stove. Plus various dutch ovens, sauce pans, griddle, wok, roasting pan, Picked some up at auctions, hubby collected alot from doing rendezvous, and I brought some with me when we got together. We had enough that when we moved, each of my kids (2) got a full set of pans and a dutch oven. I do wish I had a Griswold waffle maker though!
SouthernBreeze
Has No Life - Lives on TB
I keep the two iron skillets I use the most stacked on the back burner of my stove, too. I'm always using them for something.
All of that mumbo jumbo never worked for me either. After I've done all the suggested protocol and have something of a thin layer on the skillet, cooking biscuits or cornbread in them several times always does the trick for me and as much as I dislike cooking with Crisco, that is what it takes to get them started...for me. After a few times, I go back to peanut oil or whatever oil I'm convinced is the best at the time.
When I cook cornbread, I always put enough oil/grease in the bottom to brown a small handful of corn meal, enough to lightly cover the bottom of the skillet and then pour in my batter. With biscuits, I put a slightly thinner layer of oil/grease but do not heat it and add my biscuits. I'm not sure what it is in the process that makes the oil/grease bond to the skillet so much better than just straight oil but it works. Maybe it's because you can get the oil so much hotter without it burning and sustain that heat for around thirty minutes. I cook my bread at 450 to 500 degrees. For my oven, that is what it takes.
Well, if people think their eggs are always gonna slide right out of cast iron like the wonder!! pans in the late night TeeVee commercials, probably ain't gonna happen no matter how good the seasoning is...
unless your eggs are virtually deep-fried and floating in a lake of grease. I can do omelets in my cast iron if I use enough butter or bacon grease, but that's the qualifier.
unless your eggs are virtually deep-fried and floating in a lake of grease. I can do omelets in my cast iron if I use enough butter or bacon grease, but that's the qualifier.
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