Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: rosscrazyelk on March 11, 2015, 07:19:18 PM

Title: cast iron specialist
Post by: rosscrazyelk on March 11, 2015, 07:19:18 PM: Are you near sumner? Want to make a little cash?
I lent my cast iron to my in-laws only to be returned ruined.
I have to much on my plate and no time.
I will pay you to reseason my Dutch oven and a couple pans.
Interested? Pm me
Title: Re: cast iron specialist
Post by: jrebel on March 11, 2015, 08:58:14 PM: How are they ruined? Do you have pics?

Sounds weird...but my mom is close and is really good with cast iron depending on what needs to be done. She has brought some back from the dead....ones I would have thrown away and they look and work great. :tup:
Title: Re: cast iron specialist
Post by: KFhunter on March 11, 2015, 09:27:17 PM: You can recondition them in the time it would take to meet someone, pay them and have your stuff go off to who know's where....

I been using avocado oil to season my cast iron, tad spendy but I like the high smoke point. Can really sizzle something and not smoke the pan off.
Title: Re: cast iron specialist
Post by: jrebel on March 11, 2015, 09:32:21 PM: KFhunter....wonder how it would work to season a pan on the traeger??? You think it would absorb some of the smoke?? May have to try it out.
Title: Re: cast iron specialist
Post by: KFhunter on March 11, 2015, 09:34:33 PM: I like the way you think, let me know how it turns out. hint of smoke to your morning bacon and eggs???

oh ya!
Title: Re: cast iron specialist
Post by: KFhunter on March 11, 2015, 09:36:41 PM: I've been seasoning and using stainless too :tup:

I got soooo peesed at stainless so I got on a mission to learn how to use it, now I can slide an egg off a stainless pan without floating it in oil.
Title: Re: cast iron specialist
Post by: rosscrazyelk on March 12, 2015, 10:05:17 AM: Quote from: jrebel on March 11, 2015, 08:58:14 PM
How are they ruined? Do you have pics?

Sounds weird...but my mom is close and is really good with cast iron depending on what needs to be done. She has brought some back from the dead....ones I would have thrown away and they look and work great. :tup:
I will try and get some pics today. That would be great if she could do it.
Title: Re: cast iron specialist
Post by: Mudman on March 12, 2015, 10:12:04 AM: I season mine in the wood stove on a bed of coals. Then place outside to cool. :twocents: HOT! Use 3 pot holders to get 10 seconds of time to remove it. Pan glows. I used olive oil last time, 3 times and its better than new.
Title: Re: cast iron specialist
Post by: Smokepole on March 12, 2015, 10:27:05 AM: Just scrub them down with steel wool for a start fresh. Then keep them seasoned with Crisco every time you use them. We make pot scrubbers designed for cast iron pans and dutch ovens. They work great with hot water.

http://www.skagitbroomshop.com/collections/whisk-brooms-brushes/products/dutch-oven-pot-scrubber-broom-corn-brush-veggies-potatoes-clothing-brush-traditional-pot-scrubber (http://www.skagitbroomshop.com/collections/whisk-brooms-brushes/products/dutch-oven-pot-scrubber-broom-corn-brush-veggies-potatoes-clothing-brush-traditional-pot-scrubber)

http://www.skagitbroomshop.com/collections/whisk-brooms-brushes/products/3-pack-broomcorn-pot-scrubbers-traditional-bristle-brush-veggies-dutch-oven (http://www.skagitbroomshop.com/collections/whisk-brooms-brushes/products/3-pack-broomcorn-pot-scrubbers-traditional-bristle-brush-veggies-dutch-oven)