Cast iron cookware and SHTF....

[Dracos]

After buying so many teflon pans, lifetime warranty, NOT, I went back to cast iron. I hear its better for you. They really can last a lifetime or more. Yes they have to be washed and cured, but its a small price to pay for an heirloom.

 

[GaRp58]

So, my point is this: Why would any reasonable person want to eat food that was cooked in a pan that gives off a toxin that kills birds almost as quickly as nerve gas?

Small birds and especially parakeets were used in WW I as EARLY WARNING for poisonous gas attacks. They are very sensitive to small changes in the atmospere and die quickly.

 

[Mountain trapper]

My wife has just about every cast iron pan, pot, Dutch oven and skillet known to man.

 

[GaRp58]

Nothing better than cooking outside on your own hand hewn wood, in a cast iron pot and the meat you butchered yourself and veggies from the neighbors garden.....we did that today!!

 

[lonewolf]

I've got a cast iron frying pan and a cast iron stewpot, looking for a dutch oven now.

 

[Illini Warrior]

there was a warning out a few years ago about the cheap Chinese crap - alot of the "no name" 6" fry pans were their knock-offs >>>> they were including everything & anything in those scrap metal melts & pours .....

I stick with the old tried true name brands - Lodge & Griswold - have some doubt about the new TV chef & food critic private label brands >>> if the $$$$ is right I'll take grandma's old well seasoned cast iron that is no-name ....

What I look for all the time are stray lids - they'll fit the bigger fry pans and sometimes you'll find an orphan stew pot without a lid .....

 

[lonewolf]

I bought a lot of stuff from China in the past, it was all good quality and nothing has failed yet, but since the pandemic started I havent bought anything from there and never will again, I now have a policy of "buying British" where and when I can.

 

[Mountain trapper]

there was a warning out a few years ago about the cheap Chinese crap - alot of the "no name" 6" fry pans were their knock-offs >>>> they were including everything & anything in those scrap metal melts & pours .....

I stick with the old tried true name brands - Lodge & Griswold - have some doubt about the new TV chef & food critic private label brands >>> if the $$$$ is right I'll take grandma's old well seasoned cast iron that is no-name ....

What I look for all the time are stray lids - they'll fit the bigger fry pans and sometimes you'll find an orphan stew pot without a lid .....

We buy only American made cast iron, as well as almost everything else. I won't support our enemy financially by buying their cheap crap.

 

[bill harrell]

If you have to scour your iron on occasion, pour a layer of salt on it and scrub with a rag. Works for us, but you need to reoil

 

[lonewolf]

We buy only American made cast iron, as well as almost everything else. I won't support our enemy financially by buying their cheap crap.

depends on your definition of "enemy" I suppose, in a financial context yes I would agree with you but if you think China is going to declare all out war on the US and its allies I think that is incorrect.

 

[Illini Warrior]

depends on your definition of "enemy" I suppose, in a financial context yes I would agree with you but if you think China is going to declare all out war on the US and its allies I think that is incorrect.

when was the last time the UK or France made simulated missile attacks on US naval vessels passing your way?

allies don't - potential enemy combatants do >>> Whether the US and China go to war will depend on the Pentagon deciding to mutiny against China Joe and defend Taiwan and save 25M innocent people from annihilation ....

 

[lonewolf]

the Russian ships often sail down the channel just to probe the UK defenses, they are shadowed by UK vessels and planes all the way.
its what communist countries do but we dont attack them because of it.

 

[Illini Warrior]

https://prepschooldaily.blogspot.com?

#s Briquettes vs Cooking Temps for Dutch Ovens


DUTCH OVEN TEMPERATURE CHART​

	300 degrees	325 degrees	350 degrees	375 degrees	400 degrees	425 degrees
8”	Top: 9 Bottom: 4	10 5	11 5	11 6	12 6	13 6
10”	Top: 12 Bottom: 6	13 6	14 7	16 7	17 8	18 9
12”	Top: 15 Bottom: 6	16 7	17 8	18 9	19 10	21 10
14”	Top: 19 Bottom: 9	20 10	21 11	22 12	24 12	25 13
16”	Top: 24 Bottom: 11	25 12	26 13	27 14	28 15	29 16

 

[Dracos]

I have never had a bad experience with cast iron. For all you generous folks loaning or gifting cast iron, A few minutes of hands on instruction or written advice would be of great help to new users.

 

[Captjim_NM]

We keep a container of clean bacon greese in the frig just to re-season cast iron. Vegetable oil will not coat cast iron correctly, not build up a long term coating like lard will. I warm the cast iron pan then coat inside and outside with bacon greese. Next I put the pan outside on the grill upside down and heat it to about 2oo-250 deg. for an hour or two. Till the excess grease drains off and the pan takes on a non-sticky feel. You can season several pans at the same time.

 

[Dracos]

We keep a container of clean bacon greese in the frig just to re-season cast iron. Vegetable oil will not coat cast iron correctly, not build up a long term coating like lard will. I warm the cast iron pan then coat inside and outside with bacon greese. Next I put the pan outside on the grill upside down and heat it to about 2oo-250 deg. for an hour or two. Till the excess grease drains off and the pan takes on a non-sticky feel. You can season several pans at the same time.

Teflon is a scam.

 

[MOS0231]

Flaxseed oil works to create a non-stick surface.

 

[GaRp58]

I use lard almost every day and my frying pans, dutch oven, broiler and soup pots all get a coating after use so they do not rust, then they are packed away in the pantry with a layer of paper between the lids and the pans so they can breathe a bit. Lard is the best cure material for cast iron.
Have not tried Flaxseed yet and yes Teflon is a deadly scam, just as bad as the spray "PAM" many people use...not healthy...Gary

 

[Kevin L]

Teflon is a scam.

Teflon is scarey to me. If you have a pet bird (like parrots or mynah birds), they can very easily die from being in the same room with people cooking on teflon. See beliw:

https://vcahospitals.com/know-your-pet/teflon-polytetrafluoroethylene-poisoning-in-birds
If it poisons birds, then why do we want to eat food that's been cooked on it?

 

[GaRp58]

If it poisons birds, then why do we want to eat food that's been cooked on it?

Teflon was especially created for those who also deny chem-trails, so they can get their private poisoning too...Gary

 

[Mountain trapper]

We use cast iron skillets and Dutch ovens. Plus many other cast iron cooking items that I don't know what they're called. The wife keeps a jar of bacon grease in the fridge for cooking and seasoning the cast iron with.
The other day she bought a 2 burner cast iron stove. She said something about rendering down some pork fat. I really wasn't listening so I have no idea what that means or what she plans on doing with it.
She let me keep one "non-stick" pan for making omelets on. Its about worn out now and she won't let me replace it.

 

[simpleman]

We keep a container of clean bacon greese in the frig just to re-season cast iron.

My Mother always did the same for her cast iron skillets, which I have and I have the bacon grease in the fridge to go with them. Not the same bacon grease she had, this is newer????? LOL
I even have 3 sets in my prepper stashes and one in our camping equipment.
My Wife and Daughter-in-Law just bought some neat little homemade grip holders for all of the cast iron skillets, they work great, but I'm not fond of some of the flower designs!

 

[GaRp58]

The other day she bought a 2 burner cast iron stove.

NOW I am I am really jealous, been looking for a cast iron stove here for a while. They are still being used by most and will stay in the family for generations. Hard to find anybody ready to sell one.
If you take the fat from the butchered pig and cook it real slow, the hard parts separate themselves from the fat, which turns to oil and you skim the oil into holders, it cools down to your lard for cooking and seasoning your cast iron. Much healthier than the vegetable oils we normally have used before for cooking and more flavor too.

 

[user 7704]

I have lots of cast iron from small to large skillets, Dutch ovens, cornbread pans, etc. I love them.

 

[Amish Heart]

Yep, but doing the lard inside really smells up your place. Was at my cousin's house a few weeks ago and she was doing just that.

 

[GaRp58]

NO; NO; NO...only outside...if that hot oil gets a few drops of water in it at that temperature--it will literally explode and burn everything within 50 feet like napalm!!!!!!!!!!!!!

 

[MOS0231]

Yep, but doing the lard inside really smells up your place. Was at my cousin's house a few weeks ago and she was doing just that.

All the times I have rendered lard, it just smelled like I was roasting . . . a roast.

 

[Amish Heart]

Her whole house smelled like bacon. Bacon is good, but it was alot of smell.

 

[Dracos]

My wife loves bacon. I saw a bottle of bacon flavored vodka in the store, so I got it for her. I thought She'd mix it with a spicy V8 and have a bloody Mary. YUK, don't waste your money.

 

[Maverick]

I think the last time I seasoned my pans was 5 or 6 years ago, to much heat is generally the killer for most cast irons requiring frequent seasoning , carbon steel works much better than cast iron for starchy foods.