Cast iron cookware people

[dagwood]

Originally Posted by Tinks

I live in the south. They want $50 for a cast iron skillet 'round these parts.

I always troll around for a skillet or piece of cast iron that I don't have or could use.

shit. new sets go for 24.99 at bimart here. the whole Set!
but then you have to cook them off you're self.
cheap cast in india but hell. it's cast iron.

[summerinmaine]

Originally Posted by Tinks

I live in the south. They want $50 for a cast iron skillet 'round these parts.

I always troll around for a skillet or piece of cast iron that I don't have or could use.

Then eBay might work for you. I don't have the patience for thrift stores, but have gotten some killer deals on eBay (even including shipping).

I use eBay when I perceive that, because of supply/demand issues, my local market is skewed, and a broader market would be more rational.

[Tinks]

Originally Posted by dagwood

shit. new sets go for 24.99 at bimart here. the whole Set!
but then you have to cook them off you're self.
cheap cast in india but hell. it's cast iron.

I know. I don't mind waiting for decent cast iron, but some of the junk stores think painting the word antike on the sine is sufficient for quadrupling the prices.

[summerinmaine]

Originally Posted by dagwood

shit. new sets go for 24.99 at bimart here. the whole Set!
but then you have to cook them off you're self.
cheap cast in india but hell. it's cast iron.

Yeah, but I sorta agree with the point made above. It should be Murrican, dammit!

[dagwood]

Originally Posted by summerinmaine

Then eBay might work for you. I don't have the patience for thrift stores, but have gotten some killer deals on eBay (even including shipping).

I use eBay when I perceive that, because of supply/demand issues, my local market is skewed, and a broader market would be more rational.

it rains six months a year. what else to do on a rainy weekend.

[P B G]

Originally Posted by summerinmaine

Yeah, but I sorta agree with the point made above. It should be Murrican, dammit!

Its a texture thing too.

New chinese cast iron the surface is quite rough, it takes years and years and years to smooth out from cooking, or you can season it about 40 times.

Pain in the ass.

Old cast iron looks like shiny volcanic rock super smooth, super non-stick. You'll get there with the new stuff I bet, if you cook with it like people used to.

[summerinmaine]

Originally Posted by scottcolbath

Something new (meaning I didn't know about it until now) from Lodge.

https://secure.lodgemfg.com/storefro...idProduct=4083



Looks slick. I may try one out.

S.C.

And you guys keep giving me grief for using my All-Clad griddle on Baja trips!

[Tinks]

Originally Posted by summerinmaine

Yeah, but I sorta agree with the point made above. It should be Murrican, dammit!

hell, I'd start selling off my first born for some Le Creuset...I just really appreciate good quality cookware.

[dagwood]

Originally Posted by summerinmaine

Yeah, but I sorta agree with the point made above. It should be Murrican, dammit!

I wouldn't Cook with them. god knows what toxic waste dump (Bopil) they came from. but they are cast...sorta.

I see them murrican ones once in awhile at good will. 10 bucks for the 14" skillet.

i need a good Dutch oven. but they are rare at the goodwill stores.

[Tinks]

Originally Posted by dagwood

I wouldn't Cook with them. god knows what toxic waste dump (Bopil) they came from. but they are cast...sorta.

I see them murrican ones once in awhile at good will. 10 bucks for the 14" skillet.

i need a good Dutch oven. but they are rare at the goodwill stores.

I need some good Dutch Oven recipes. I have an extra you know.

[dagwood]

Originally Posted by Tinks

hell, I'd start selling off my first born for some Le Creuset...I just really appreciate good quality cookware.

everything i cook with is either hand me downs or thrift store.

paid good money for Spendy $$ shit years ago. Hated it. never used it.

[summerinmaine]

Originally Posted by P B G

Its a texture thing too.

New chinese cast iron the surface is quite rough, it takes years and years and years to smooth out from cooking, or you can season it about 40 times.

Pain in the ass.

Old cast iron looks like shiny volcanic rock super smooth, super non-stick. You'll get there with the new stuff I bet, if you cook with it like people used to.

There's only been one "vintage" CI skillet I've gotten that was a bit sketchy; the bottom looks like dry rot.

So I just use it as a camp skillet, and stick it directly in the fire when I want, with no regrets.

[P B G]

Originally Posted by Tinks

I need some good Dutch Oven recipes. I have an extra you know.

The lady dislikes the burrito ones the most. Followed by chile con carne, and with thai curry duck running third.

[Nitzo]

Originally Posted by P B G

looks good, any problems on that cook top?

I've heard negatives about cast iron on smooth top stoves.

yes, look at the last photo, the rings on the cooktop.

[summerinmaine]

Originally Posted by Tinks

I need some good Dutch Oven recipes. I have an extra you know.

My MIL recently gave me an old (60+ years) cookbook called "Cooking with a Dutch Oven" (or some such title).

It's pretty cool, but not exactly Nouvelle Cuisine.