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Re: Cast iron [Re: Wburke2010] #7463736 03/21/19 01:18 AM
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Can anyone tell me what this one is? [Linked Image]
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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: TEXASLEFTY] #7464220 03/21/19 03:31 PM
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Originally Posted by TEXASLEFTY
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Had a family member give me some cast iron last night.


You got some good pieces there. The griddle is great and very handy on the stovetop. I use mine for tortillas, grilled cheese and as a lid for my smaller skillets. The deep skillet looks like a chicken skillet. You’ll be using that a lot. Chili and spaghetti sauce love that pot. I bet it’ll make perfect fried chicken using that lid. That little shallow skillet would be my fried egg/fritata skillet.

Congrats!


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Re: Cast iron [Re: Wburke2010] #7464235 03/21/19 03:40 PM
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TexasLefty I like that small skillet!


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Bullfrog] #7464236 03/21/19 03:40 PM
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Originally Posted by Bullfrog
Can anyone tell me what this one is? [Linked Image]
[Linked Image]
[Linked Image]


Is the one you’re cleaning the top one in the first sideways pic? That’s a straight sided stew pot with a lid that you don’t often see. Chili, stew, beans and a deep peach cobbler belong in it. How deep is it? I might be looking at it wrong.


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Re: Cast iron [Re: Wburke2010] #7464238 03/21/19 03:41 PM
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I will have to see if I can get some pictures of some of my older pieces ... my brother wanted several that my parents had, a big rectangular griddle that would stretch over two stove burners, probably 12x20 or 12x24 with handles on both ends, corn ear shaped corn bread muffin like someone posted earlier, several dutch ovens and a number of skillets in various sizes ... he got those but I got most of the guns since he hasn't hunted since the early 1970s.


"everyone that lives dies but not everyone who dies lived..."

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Re: Cast iron [Re: Wburke2010] #7464244 03/21/19 03:44 PM
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This might be one of the Greatest threads ever!!!


"You may all go to hell and I will go to Texas".
Re: Cast iron [Re: Wburke2010] #7464257 03/21/19 03:53 PM
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PMK reminded me. I have a big Griswald griddle too. Straddles two burners with a grease catcher on one end. Works great on the gas grill. I gotta dig around in the cabinets to find more of the lesser used stuff. I wanna show y’all my big skillet too.


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Re: Cast iron [Re: Wburke2010] #7464267 03/21/19 04:03 PM
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Hey Cast, I always thought spaghetti sauce in cast iron wasn’t a no-no due to the acidity & long cooktimes - thoughts?

Re: Cast iron [Re: MeanGreen85] #7464297 03/21/19 04:19 PM
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Originally Posted by MeanGreen85
Hey Cast, I always thought spaghetti sauce in cast iron wasn’t a no-no due to the acidity & long cooktimes - thoughts?


I say poppycock. My shiny chicken skillet has cooked many tomato based sauces through the decades. It always simmers all day. Chili too, and I bet that’s more acidic.


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Re: Cast iron [Re: Wburke2010] #7464347 03/21/19 04:56 PM
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Cast, no sir. It’s the bottom one. I hate when they look right but they post sideways. The top one is definitely a No. 8-B (7) 10 1/4 Birmingham (BSR) and their lid too. I think the lid is older, could be wrong.

But look at the lid handles. They’re very similar but no markings on the bigger one in question. I thought maybe someone would recognize the Pan by the two dimple carry handle mostly. The big handle is kind of different too.


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Wburke2010] #7464358 03/21/19 05:04 PM
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Oh and Cast, it’s exactly 3” deep(heh heh). Does it look like maybe a handle was added later or is it just maybe done by hand, not a machine. Where the handle meets the pot, it’s just not perfectly uniform. [Linked Image]
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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Cast] #7464360 03/21/19 05:07 PM
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Originally Posted by Cast
Originally Posted by MeanGreen85
Hey Cast, I always thought spaghetti sauce in cast iron wasn’t a no-no due to the acidity & long cooktimes - thoughts?


I say poppycock. My shiny chicken skillet has cooked many tomato based sauces through the decades. It always simmers all day. Chili too, and I bet that’s more acidic.


I agree. I grew up on every tomato based meal being made in Mom’s skillet. Spaghetti, chicken and tomatoes(you’ll have to try it, hard to describe but it was my favorite meal as a kid).


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Wburke2010] #7464362 03/21/19 05:09 PM
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I’ve been looking at handles like those and wonder why it’s welded on one end. There’s a bunch of them out there. Wait, I was referring to the loops on the lids.

The first skillet handle looks factory to me. The second one is special. That started out as a stew pot with two stub handles. Somebody made it a skillet by welding that handle to the original stub handle. It takes real skill and some special stuff to weld cast iron. Be skeptical of it. It probably won’t fail but just be aware.

Flip that top one over and pic the handle please. Interesting.


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Re: Cast iron [Re: Cast] #7464364 03/21/19 05:10 PM
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Originally Posted by Cast
Originally Posted by MeanGreen85
Hey Cast, I always thought spaghetti sauce in cast iron wasn’t a no-no due to the acidity & long cooktimes - thoughts?


I say poppycock. My shiny chicken skillet has cooked many tomato based sauces through the decades. It always simmers all day. Chili too, and I bet that’s more acidic.



I lived in firehouses for 34 years. In the older houses I saw the same cast iron skillets in use during those years and probably used as many years before that. One of them had a big crack that had been repaired by one of the guys with brazed bronze 30 years ago and was still holding strong when I left. Spaghetti sauce was cooked in those skillets many 100s of times over those years. Almost every time out of the 1000s of times used, they were cleaned with dish washing soap, dried on a burner, and a thin coat of grease, Crisco, or cooking spray applied then put up. They had a thick patina, but shined like glass on the inside with a deep dark black color. Every once in a while some rookie would come along and scrub the patina off then get razed for it, but it did not take long for the patina to build back up in use. Some of y'all overthink this stuff IMHO.

Re: Cast iron [Re: Wburke2010] #7464371 03/21/19 05:17 PM
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I almost bought a Chicken type pot but the inside bottom was pitted out (small holes) pretty bad so I passed.

Last edited by Stub; 03/21/19 05:17 PM.

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Re: Cast iron [Re: Wburke2010] #7464377 03/21/19 05:20 PM
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I’d lowball the price, grab and grind if they weren’t too bad.


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Re: Cast iron [Re: Wburke2010] #7464386 03/21/19 05:36 PM
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Here’s another random question - what would you cook in a no7 skillet? Seems to be an odd size to me (to large for small cornbread batches yet too small for family meals).

Re: Cast iron [Re: Wburke2010] #7464402 03/21/19 05:48 PM
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It depends on how you cook. I’ll usually have a couple of skillets cooking. I might be sautéing chili’s and/or onions in the small one. Corn or potato cakes. Lots of uses for a small skillet.

There’s only two of us to cook for, so I use a 4,6,8 set.


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Re: Cast iron [Re: Wburke2010] #7464500 03/21/19 07:48 PM
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Cast, I put top and bottom pics


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Wburke2010] #7464522 03/21/19 08:08 PM
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Those are both welded on skillet handles! I bet those are home poured with the optional add on skillet handles.


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Re: Cast iron [Re: Cast] #7464629 03/21/19 09:59 PM
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Originally Posted by Cast
Those are both welded on skillet handles! I bet those are home poured with the optional add on skillet handles.


So, crud?


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Wburke2010] #7464666 03/21/19 10:36 PM
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Not crud! Old handmade CI pots. Blast and season them.


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Re: Cast iron [Re: Cast] #7464695 03/21/19 11:13 PM
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Originally Posted by Cast
Not crud! Old handmade CI pots. Blast and season them.


That an invite sir? up

Hear that TexasLefty!!!? You heard him, load the trailer for a blastin’ party! roflmao


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Originally Posted by machinist
Man if I knew what Oxner knows I could throw away what I know
Re: Cast iron [Re: Wburke2010] #7464702 03/21/19 11:20 PM
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C’mon


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Re: Cast iron [Re: Big Fitz] #7466105 03/23/19 02:30 PM
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Originally Posted by Big Fitz
You might also check out Stargazer. A bit pricier than Lodge but the cooking surface it is already smoothed. They seem to get good ratings.
http://www.stargazercastiron.com/


I ordered the 10.5” skillet (unseasoned) yesterday. Will post some pictures once I get it.

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