Herbie
Rendezvous Conspirator
I'm the cook at our house.
There's a big skillet, little skillet and a round griddle that are used almost every day.
They hop into the kitchen box when it's time to go play
Just realized this makes a nice little poem...
Question: Cooking with cast iron
- Thread starter RTO_Tracker9
- Start date
Just realized this makes a nice little poem...
Pop-over pans are awesome and the old cast ones are the best by far.
I have an old Griswold similar to that I got on ebay. It was rusty but intact. After some electrolysis, and reseasoning, it's been great. My wife makes corn muffins, molten chocolate muffins and real actual pop-overs.
I wonder why 11 was the optimal number of muffins? Both Griswold and Wagner pop-over pans make 11.
I have an old Griswold similar to that I got on ebay. It was rusty but intact. After some electrolysis, and reseasoning, it's been great. My wife makes corn muffins, molten chocolate muffins and real actual pop-overs.
I wonder why 11 was the optimal number of muffins? Both Griswold and Wagner pop-over pans make 11.
PlethoraOfGuns
Adventurer
Lodge is a popular and good quality company. But no matter what, the new stuff just isn't as good as the old stuff. I find that all the new pre-seasoned stuff is very rough and needs to be sanded and re-seasoned.
chromisdesigns
Adventurer
If you were not lucky enough to inherit the family cast iron, check local Craigslist ads and ebay for older cast iron ware. Can get pricey, but an old Griswold or Revere skillet or dutch oven is worth it, even if you have to strip it back to clean metal, sand it, and build up the seasoning again.
I use stuff that originally belonged to my grandmother.
I use stuff that originally belonged to my grandmother.
KevinsMap
Adventurer
my recent post from "Who still uses cast iron while traveling?":
I learned to cook from my Italian grandfather, and much of my education was with iron. I've used everything else since, at one time or another. Iron never fails. It is just so easy to get perfect results. I still have my grandfathers cast iron skillet.
But you can always learn a new trick, hmmm? I did about 7 years ago, from an onetime (girl)friend (and great cook) now very accomplished at Japanese cooking techniques. One word; Nambu
Nambu-style ironware, from Morioka in Iwate Prefecture, Japan. A number of authentic producers, such as Ferramica Kawaguchi i-mono and Iwachu... and, if you have used Snow Peak ironware, you have used Nambu. But like Iwachu, this is the moderate quality stuff (by Japanese standards). Try Ferramica Kawaguchi i-mono.
Wow. Amazingly light. Astonishingly strong, thin-wall casting. Tough. Cooking surfaces as smooth as that popular patterned or pebbled nonstick advertised to improve cooking performance, except the Japanese have been making these for 400 years. Guess what? They work. Better. Much.
But for camping? Something so bloody expensive? Well, my Kawaguchi i-mono frying pan weighs one-quarter, that's 25%, of the same size Lodge. I really like Lodge; used them many times, all good. But all I had to do was pick up a Ferramica Kawaguchi i-mono, and I was in love. I use it every single trip, occasionally bringing along a Iwachu omelette pan, or Snow Peak micro-oval oven, if I want to do something special.
Pics below:
One last note; my mascot, courtesy of my wife. Yes, the mouse. His name is Ferrous... ;-) He keeps napkins on the table, and generally keeps an eye on me.
I learned to cook from my Italian grandfather, and much of my education was with iron. I've used everything else since, at one time or another. Iron never fails. It is just so easy to get perfect results. I still have my grandfathers cast iron skillet.
But you can always learn a new trick, hmmm? I did about 7 years ago, from an onetime (girl)friend (and great cook) now very accomplished at Japanese cooking techniques. One word; Nambu
Nambu-style ironware, from Morioka in Iwate Prefecture, Japan. A number of authentic producers, such as Ferramica Kawaguchi i-mono and Iwachu... and, if you have used Snow Peak ironware, you have used Nambu. But like Iwachu, this is the moderate quality stuff (by Japanese standards). Try Ferramica Kawaguchi i-mono.
Wow. Amazingly light. Astonishingly strong, thin-wall casting. Tough. Cooking surfaces as smooth as that popular patterned or pebbled nonstick advertised to improve cooking performance, except the Japanese have been making these for 400 years. Guess what? They work. Better. Much.
But for camping? Something so bloody expensive? Well, my Kawaguchi i-mono frying pan weighs one-quarter, that's 25%, of the same size Lodge. I really like Lodge; used them many times, all good. But all I had to do was pick up a Ferramica Kawaguchi i-mono, and I was in love. I use it every single trip, occasionally bringing along a Iwachu omelette pan, or Snow Peak micro-oval oven, if I want to do something special.
Pics below:
One last note; my mascot, courtesy of my wife. Yes, the mouse. His name is Ferrous... ;-) He keeps napkins on the table, and generally keeps an eye on me.
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cactusjk
Explorer
So where do you get those pans?
KevinsMap
Adventurer
If you live in SoCal, and want to see these pans in person (among other awesome cookware) visit:
HITACHIYA
2509W PACIFIC COAST HWY,
TORRANCE CA 90505
Tel:310.534.3136
info@hitachiya-usa.com
added website http://www.hitachiya.com
Livermore? Search around in JapanTown and Pacific Heights in the City (SF). I have visited a number of awesome cookware stores in that area, and someone will carry this brand, and others.
HITACHIYA
2509W PACIFIC COAST HWY,
TORRANCE CA 90505
Tel:310.534.3136
info@hitachiya-usa.com
added website
http://www.hitachiya.comLivermore? Search around in JapanTown and Pacific Heights in the City (SF). I have visited a number of awesome cookware stores in that area, and someone will carry this brand, and others.
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