AchingBack
Veteran Member
If one of your skillets is a 13" Griswold skillet - you're rich. Last I knew they were worth over 1K.
Old Cast Iron Cookware
- Thread starter N80
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N80
Super Member
I don't know how big this skillet is but it is way bigger than 13". I'll have to see if I can find out who made it. I'm just guessing but I'd say it is at least 16". I don't think I've seen one bigger than this, but I'm sure there are bigger ones. It seems too big to use on a standard stove top. I'm going back down to the cabin tonight and I'll measure it.
I'm having a 36" gas range installed in my kitchen at home so I may be able to use this big skillet as a griddle.
My wife has always used cast iron so we have several pieces. Nothing else will do for cornbread.
During the short time after college that I was a batchelor and cooking for myself I had an old used cast iron skillet. I'd cook with it with disatrous results, soak it in the sink, scrub the life out of it with steel wool and then put it in the dishwasher. I never understood why people thought they were so great.....it wasn't until my wife (fiance') at the time told me how to wipe it out and cure it that I figured out how to 'work' a cast iron skillet.
RobertN
Super Member
Oh, you should taste the made from scratch blackberry cobbler from a Dutch oven cooked in camp 
Iplayfarmer
Super Member
I've been cooking with cast iron on a camp fire for over 20 years. Of course that makes me a relative newbie.
I've had to resurrect a few old cast iron skillets or dutch ovens. I concur with the caution to not use soap except that sometimes an abused dutch oven needs it. The problem with soap is that you take off all of the old seasoning and have to start over. Of course wire brushing, abrasives (oil and salt), and most of the other suggestions will do the same. When you get rust and/or pitting, you about have to start over anyway.
If you do get aggressive with cast iron, be sure to rinse it well with lots of cold water. The other trick is to get oil on it as soon as possible to stop the new rust and corrosion. As soon as possible means within seconds.
Once your oven is seasoned, onging care and seasoning will ensure that the pot or pan continues to get better with use.
I've had to resurrect a few old cast iron skillets or dutch ovens. I concur with the caution to not use soap except that sometimes an abused dutch oven needs it. The problem with soap is that you take off all of the old seasoning and have to start over. Of course wire brushing, abrasives (oil and salt), and most of the other suggestions will do the same. When you get rust and/or pitting, you about have to start over anyway.
If you do get aggressive with cast iron, be sure to rinse it well with lots of cold water. The other trick is to get oil on it as soon as possible to stop the new rust and corrosion. As soon as possible means within seconds.
Once your oven is seasoned, onging care and seasoning will ensure that the pot or pan continues to get better with use.
Toyboy
Platinum Member
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Nine replies on cast iron cookware in about an hour on a tractor web site. You guys are amazing. The level of experience, know-how and common sense on this site is incredible. Thanks guys.
__________________
George
South Carolina________________________________________________________
Anything that has to do w/food will draw everyone out of the woodwork
Nine replies on cast iron cookware in about an hour on a tractor web site. You guys are amazing. The level of experience, know-how and common sense on this site is incredible. Thanks guys.
__________________
George
South Carolina________________________________________________________
Anything that has to do w/food will draw everyone out of the woodwork
Iplayfarmer
Super Member
...and fire. Add another chest hair.
sixdogs
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Oh, you should taste the made from scratch blackberry cobbler from a Dutch oven cooked in camp
Years back I knew a guy that made a roast in a dutch oven and cooked it in the ground. It was the tastiest piece of meat I ever had.
He rubbed the beef roast with what appeared to be a mix of salt, pepper and such and then wrapped it in aluminum foil and put it in the dutch oven.
I do not recall what else went in and I'm not sure if it was anything.
He dug a hole in the ground, started a big fire and when it burned down to coals put the dutch oven in.
He then put a thin piece of steel over it and covered with dirt.
The next day he dug it up and you never had a better tasting sandwich than that.
I wasn't paying attention back then so that's all I know.
Does anyone have any ideas on this?
Now that I am retired it's on my short list for this summer.
AchingBack
Veteran Member
CAUTION! The acid in tomatoes will strip the seasoning from cast iron.
