Cast iron appreciation thread

[chigolf]

Nice pictures everyone!  The food looks incredible.

I played with a couple new pieces tonight. Excuse the messy kitchen. Im cooking a bunch of stuff tonight.

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Looks delicious whats your cornbread recipe?

[Darko]

A local Goodwill runs a weekly silent auction for some of the more valuable stuff it brings in. I won this Griswold dutch oven yesterday. It's a #8 size, around 5 or 6 quarts. Good size for chili or beans on the grill. Nice and flat, and in pretty good shape overall. Might want to restore at some point, but no hurry.

That's a nice score Marty! Congrats.

[noreaster]

Got this Finex no 12 beast for a third of retail. Never used even once by seller. Great product made in USA


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[HoosierKettle]

Thanks HoosierKettle.  I was hoping that would be the case. Do you know what size lid I should order?


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Both my old and new lodge Dutch ovens have a number 8 on the bottom and the lids measure 10 1/4”.  They both fit perfectly. Hope that helps.


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[HoosierKettle]

Nice pictures everyone!  The food looks incredible.

I played with a couple new pieces tonight. Excuse the messy kitchen. Im cooking a bunch of stuff tonight.

Sent from my iPhone using Weber Kettle Club mobile app

Looks delicious whats your cornbread recipe?

I’m from and live in Indiana. No family recipes for corn bread where I live. I’ve been using the recipe on the back of whatever bag of cornmeal I buy.  Then I’ll add things like cheese or jalapeño if desired.


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[pbe gummi bear]

Got this Finex no 12 beast for a third of retail. Never used even once by seller. Great product made in USA


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@noreaster awesome find. How did you manage to get it for such a good price?

[noreaster]

Guy said he was moving and selling a lot of stuff said he did photos for finex and received many pans of different sizes from them. I know they list this one for 275 with lid at Williams Sonoma. Paid a fraction w no tax but it should last forever.

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[56MPG]

Rib Eye in the #10 Field skillet tonight. Did it Sous Vide style with Ground pepper and Hawaiian red salt for three hours at 130, then into the hot pan (warmed first in a 500 degree oven, then onto the burner on my "garage" stove top (lots of smoke, so the open door is convenient) with oil and butter.

Flipped three or four times every 30sec. Good stuff.

Pan wiped perfectly clean with a paper towel.

[HoosierKettle]

Rib Eye in the #10 Field skillet tonight. Did it Sous Vide style with Ground pepper and Hawaiian red salt for three hours at 130, then into the hot pan (warmed first in a 500 degree oven, then onto the burner on my "garage" stove top (lots of smoke, so the open door is convenient) with oil and butter.

Flipped three or four times every 30sec. Good stuff.

Pan wiped perfectly clean with a paper towel.

Looks great. Is a field #10 the same size as a 12” lodge?  The reason I ask is a 12” lodge actually has “sk10” on the bottom. Same with lodge 10”. It has 8 on the bottom.


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[Travis]

Lodge 17” (gifted from @smokevide) used at my work. Hard day at the office boys...








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[noreaster]

Tomahawk ribeye. 2.1 lb. 2 1/2 plus inches  so thick so I reverse seared. Brought it up to temp on a kettle running 240 temp. When it hit 118 degrees or so I put it on a hot cast iron pan for minute or so per side. Remove steak.  Brought temp down and put in some butter and garlic  with steak for another minute per side. Pretty good

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[KevinP]

Thanks HoosierKettle.  I was hoping that would be the case. Do you know what size lid I should order?


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Both my old and new lodge Dutch ovens have a number 8 on the bottom and the lids measure 10 1/4”.  They both fit perfectly. Hope that helps.


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Thanks HoosierKettle!!


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[jacko1962]

I have been picking them up over the years @ goodwill and savers stores for next to nothing. Lately they have shot there prices up big time.

[Shoestringshop]

I have been picking them up over the years @ goodwill and savers stores for next to nothing. Lately they have shot there prices up big time.

You are correct the only cast iron I still find cheap are yard sales. I buy it clean it with my sand blaster, then season it. I bought a old Wagner (not n the picture) but I use any of the older CI and the newer Lodge




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[jimz]

Grilled Pecan Pie in a Sidney O Wagner.

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Care to share that recipe?
Looks really good!!!