"Everything Cast Iron"

Discussion in 'Cooking & Water Purification' started by anrkst6973, May 3, 2019.

  1. kronin323

    kronin323 the barbarian Supporter

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  2. slysir

    slysir Supporter Supporter

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    I had a Lodge cast iron hibatchi. When I broke up with a girlfriend I left it with her. I hardly ever think about her, but I miss that hibatchi. They're just a little pricey right now. But I always have my eye out at yard sales and pawn shops.

    -John
     
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  3. kronin323

    kronin323 the barbarian Supporter

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    I assume you're talking about the Sportsman Grill. It was originally introduced in the 1930s by Birmingham Stove & Range (BSR), which was owned by Atlanta Stove Works (many early ones were branded ASW). Vintage ones are highly collectible.

    Lodge acquired all of BSR's patterns when they went bankrupt in the early '90s and still make the Sportsman Grill today. You can get them new at Walmart for $85. That's one trigger I haven't pulled yet.

    upload_2019-5-12_15-42-55.png
    (web pic)
     
  4. GKiT

    GKiT Supporter Supporter

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    My grill is a family piece from the 50s or 60s I think. The company also made a pot that fit right on top. Ive kept my eye open for one. I’ve seen a couple for sale but they are expensive. Would make a great fish fry combo.

    Probably ate my first grilled meat off of this grill growing up.
     
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  5. kronin323

    kronin323 the barbarian Supporter

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    That Sportsman Grill I mentioned also had a fish fryer pan. In fact, they're even more collectible than the grills. Aside from the one pictured they made a deeper version and lids. Bayou Classic offers a made in China copy these days.
    https://www.amazon.com/Bayou-Classic-7477-Griddle-6-Quart/dp/B004EWLCUW/

    upload_2019-5-12_15-56-31.png
     
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  6. anrkst6973

    anrkst6973 Supporter Supporter

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    image.jpeg
    We need this...

    image.jpeg
    and this...

    image.jpeg
    and this...

    image.jpeg
    and these.... (Chicken stock in the Naglene;) )
     
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  7. anrkst6973

    anrkst6973 Supporter Supporter

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    image.jpeg
    Let the iron do its thing then this...

    image.jpeg
    Wait a bit then put that delicious fish back in...

    image.jpeg
    at this point mein beloved was threatening to murder (and eat) me. :D

    image.jpeg
    thought maybe I ought to get her something put in a bowl. Afrikaan Fish Stew.
     
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  8. kronin323

    kronin323 the barbarian Supporter

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  9. Wendy Owens

    Wendy Owens Scout

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    Some of mine...I even use my dutch oven in my fireplace sometimes. WP_20150115_003.jpg WP_20150115_005.jpg 20180326_225800.jpg
     
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  10. anrkst6973

    anrkst6973 Supporter Supporter

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    Man I would love to have a fireplace to cook in! That would be so awesome. Alas, I'm stuck building fires on the patio...got a 10" DO sitting in oak coals right now. ;)
     
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  11. anrkst6973

    anrkst6973 Supporter Supporter

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    image.jpeg
    And you guys thought I cooked in big batches....:D

    Found this on google images while looking for a potjie cooking support. ??????
     
  12. kronin323

    kronin323 the barbarian Supporter

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    That looks like it serves one person.








    As in, you could cook an entire person with it... :eek:
     
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  13. anrkst6973

    anrkst6973 Supporter Supporter

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    And not some lil skinny beanpole, nah. We need a big ole meaty son of gun to get that pot goin! :D
     
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  14. Beach Hiker

    Beach Hiker LB 42 Supporter

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    On the farm and at the beach.
    Lookie what I found at a nearby Tesco store.... their own range of cast iron, enamelled red on the bottom.
    This set me back about 20 USD:
    20190602_192047.jpg

    Archie approves:
    20190603_071003.jpg
     
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  15. Oldguy59

    Oldguy59 Supporter Supporter

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    Bought this awhile back and haven’t used it yet. Anyone have any tips for using it. 509568F2-7A2B-47BB-918C-792322950230.jpeg C811800B-F8DC-4EDA-A7BF-4FBBC10390E6.jpeg
     
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  16. kronin323

    kronin323 the barbarian Supporter

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    Do you just have the top/bottom paddles to the waffle iron or do you also have the base it should sit in?

    Basically you preheat both sides over a burner, open it, give it a shot of non-stick spray (not mandatory but a good idea, at least initially), pour on a ladle of waffle batter, close, let cook a few minutes, flip, let cook a few minutes more, open and remove your waffle. May need to use a fork or chopstick to dislodge it completely but, if fully cooked, it shouldn't take too much.

    I've only ever used one with the base but I guess you could use the paddles by themselves directly on the burner, if stable.
     
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  17. Oldguy59

    Oldguy59 Supporter Supporter

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    Just have the paddles.
     
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  18. kronin323

    kronin323 the barbarian Supporter

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    It should still work, just might be a little more awkward to manipulate.
     
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  19. anrkst6973

    anrkst6973 Supporter Supporter

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    I looked these up as the brand was unfamiliar to me. This type didn't seem to have a "base". There was a Texsport that did but it also had wooden handles. Lehmans still sells a similar type and google images showed them being used directly on a gas burner. (With a flame about 3/4-1" high ;). )
     
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  20. Oldguy59

    Oldguy59 Supporter Supporter

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    Looks like figuring the proper heat will be the hard part.
     
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  21. kronin323

    kronin323 the barbarian Supporter

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    There are some people who are really into vintage CI waffle irons. They were originally designed for use on wood stoves, hence the low base. Later they started coming out with higher bases to go over burner grates, IIRC.

    They aren't my specialty but I do have one, a dark-corner find while scrounging through a warehouse full of antique vendors' booths. It was made by Wagner during the period that they owned Sydney Hollow Ware, 1897 - 1903. Mine's a bit of a rarity because it's nickel plated. Low base, japanned. I still need to rebuild the wood handles but I've used it a few times.

    20161223_140700.jpg

    20161223_140739.jpg

    After a lye bath:

    20170108_133505.jpg

    20170108_133529.jpg
     
    Last edited: Jun 6, 2019
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  22. Revinmama

    Revinmama Scout Bushclass I

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    Nice find. I have a 1910 Wagner / Sidney O. with a high ring. Love it!

    Marlene
     
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  23. Oldguy59

    Oldguy59 Supporter Supporter

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    I’m still looking for a nice old one ,longer would be nice. But for 6$ I couldn’t pass it up.
    Nice Wagner. Thanks for all the info.
     
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  24. Big ian

    Big ian Scout

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    Not familiar with that term in this context. Could you elaborate, and can I tell from your pics? Thanks!
     
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  25. kronin323

    kronin323 the barbarian Supporter

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    Japanning is a type of lacquer coating, usually black. Typically decorative but also protects iron pieces from rust. It originates from European attempts to mimic Asian lacquered items. It dates back to the 17th century but peaked in the 1800s and became less common by the mid-1900s.

    In the context of these vintage waffle irons, the bases were often japanned. There's not much left on the base of mine but if you see the glossy black patches in those earlier pics, those are the remnants. My old pics from when the above were taken also include this one, more of a closeup that shows some remaining japanning in the lower center of the pic:

    20170122_134121.jpg

    Really nothing fancy, just an old-fashioned black lacquer, mostly worn off in this case.
     
  26. Big ian

    Big ian Scout

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    @kronin323 Thanks for that, I get it now. I think I was thrown off by thinking your iron was nickel plated AND japanned, which confused me. Had me looking for something that I don't know much about in the first place, isn't where I thought it would be, and isn't much where it was anyway! Does that make sense?
     
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  27. kronin323

    kronin323 the barbarian Supporter

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    Lol yeah I gotcha, the waffle plates are nickel plated, the base was japanned.

    I really had a hard time getting the nickel plating validated among the collectors I used to associate with; they knew everything else about it but knew of no other nickel plated examples; I received some skepticism. I had to research that Wagner actually was doing nickel plating at the time and ended up getting a nickel test kit to verify it was actually nickel (some CI pieces were chromed, though that tends to have been done at later dates).

    But, it's not particularly valuable - vintage nickel or chrome plated pieces that have immaculate plating are worth a good deal more than bare CI pieces. But a nickel or chrome plated piece where the plating is worn, as is mine, is worth as much as a bare CI piece at best, perhaps even less. Still, I think it's neat.
     
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  28. Big ian

    Big ian Scout

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    Awesome, thanks for sharing your knowledge!:dblthumb: It IS neat!
     
  29. Revinmama

    Revinmama Scout Bushclass I

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    Has anyone used their waffle iron over campfire coals? I have only used mine on the gas burner of my kitchen stove, but am toying with the idea of using it outside. Since mine has a high ring, I could fill it part way with coals and give it a try.

    Marlene
     
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  30. kronin323

    kronin323 the barbarian Supporter

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    No, I've only done it over a stovetop, but I bet it'd work.
     
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  31. anrkst6973

    anrkst6973 Supporter Supporter

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    It's 95f..we need a fire! (And cast iron ;) )

    image.jpeg

    image.jpeg
    The junkman grill strikes again.
     
  32. anrkst6973

    anrkst6973 Supporter Supporter

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    image.jpeg
    Marinated chicken

    image.jpeg
    Some mixed veggies

    image.jpeg
    Fungus...gotta have it.

    image.jpeg
    How about a nice pan made sauce for this?
     
  33. anrkst6973

    anrkst6973 Supporter Supporter

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    Put the mole, brown sugar, and a pat or two of butter. Stir it around till the butter melts. Add about 1/4 can of chicken broth ( 5-6 oz). Simmer 5 minutes or so.

    image.jpeg Seasoned rice. 1 cup each white and wild with a pat of butter and spicy Mrs Dash.

    image.jpeg
    When you've got all your ingredients, layer them in a Dutch oven. Pour that pan sauce you made and the rest of the chicken broth over it.
     
  34. anrkst6973

    anrkst6973 Supporter Supporter

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    I count 11 on top and I think 10 under, so 350f-365ish for 45 minutes.

    image.jpeg
    Smells fantastic!

    image.jpeg
    Fork tender chicken, soft flavorful vegetables, and savory rice with just a touch of black pepper bite.
    Mylove says "Mine. Not sharing." ;)
     
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  35. kronin323

    kronin323 the barbarian Supporter

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    Nice... I also like that Cuisinart MultiClad Pro saucepan; when I'm not using CI, that's what I'm using, too...
     
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  36. anrkst6973

    anrkst6973 Supporter Supporter

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    image.jpeg

    I did my research on these. Solid handles and metal lids, destined for my "mobile kitchen" box. (Plus I don't turn the missus's kitchen pans black and have to sleep out here with the blood sucking vultures...;)

    image.jpeg

    Everything's bigger and badder in Texas right? :D
     
  37. Mfraser161

    Mfraser161 Scout

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    These are my 3 that I take camping , I also use the two smaller pans on a daily basis at home.
    I like to keep the bacon grease from breakfast and then sit by the fire in the afternoon and heat each pan up nice and hot and season each one with some of the bacon grease. It’s a relaxing way to kick back at the fire.
    9CEADCC6-4B5F-4294-8AE8-FB0685F368D2.jpeg A80ACD89-E9A5-4841-BEE4-012E988D9026.jpeg 4A6E285D-8BA2-4314-8A58-80C3E0900671.jpeg
     
  38. buckfynn

    buckfynn Old Geezer Lifetime Supporter Bushcraft Friend Bushclass I

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    Getting ready to cook.
    [​IMG]

    Some Bacon!
    [​IMG]

    [​IMG]

    And potatoes.
    [​IMG]

    Another batch of bacon.
    [​IMG]
     
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  39. anrkst6973

    anrkst6973 Supporter Supporter

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    A double barreled armor plated bacon assault,,,,I like it! :D
     
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  40. LogCabin

    LogCabin Scout

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    New to this thread, not new to cast iron.
    I have been looking for a lid for my Griswold 8 skillet. Made an offer on ebay and got it yesterday.
    4 baths for 30+minutes in 50/50 white vinegar. Scrubbing in between with soap and brush/steel wool/steel brush.
    Then a wire wheel on a drill press.
    Clean enough. In the oven now with flax oil.
    @kronin323

    20190721_105607.jpg
    20190721_105555.jpg
     
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  41. LogCabin

    LogCabin Scout

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    After 2 seasoning sessions with flax oil.
    400° 1 hour each time.
    20190721_140809-1.jpg
    20190721_140748-1.jpg
     
  42. PERRO

    PERRO Supporter Supporter

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    As I'm reading this post .. Wifey decides to make " Small Pancakes " for her grandson.
    [​IMG]

    [​IMG]

    I ask her .. " Why are you using the Breakfast Skillets ..instead of the large Griddle ?? " :33:

    She responds .. " I don't know. I thought it would be easier to make the small pancakes ( 4 ) on the Breakfast Skillet.. ".:rolleyes:
     
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  43. PERRO

    PERRO Supporter Supporter

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    And everyone should have a " Comal " ( Round Griddle ). :3:
    [​IMG]

    Wifey used a dab of " Butter " on the Hot Breakfast Skillet, to coat/ float the Pancakes.

    A quick rinse & scrub with a stiff brush to clean inside the kitchen sink & back onto the stove to dry.
    [​IMG]
    Should last for at least another 50 + years.:4:

    P,S.: My nicest piece " Waffle Iron " ( Old Post ).
    [​IMG]

    [​IMG]

    [​IMG]

    https://bushcraftusa.com/forum/threads/cast-iron-seasoning.221060/page-2#post-3930793
     
    Last edited: Jul 21, 2019
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  44. John from Alberta

    John from Alberta Supporter Supporter

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    My little one.
    45B55CD4-5E46-4495-AF64-C09F21B77E02.jpeg

    My big one.
    6E938ECF-5915-4CBE-8465-B98C316003B2.jpeg
     
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  45. kronin323

    kronin323 the barbarian Supporter

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    Using my potjie on the stovetop as a deep fryer for some big ol' catfish filets...

    20190724_191322.jpg

    20190724_191313.jpg
     
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  46. anrkst6973

    anrkst6973 Supporter Supporter

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    image.jpeg
    #3 soaking up the smoke for African Chicken & Peanut Stew

    image.jpeg
    It smells really good.

    image.jpeg
    I'm the Head Cook. My food is delicious. No arguments. :D
     
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