How Cast Iron Pans Are Made

[Perazzimx14]

     It's great hearing professional and varied insights to add to my cooking bag of tricks, 

     I think Mayor nailed part of the problem for me, is a lack of good ventilation inside; I cook on a Jennair downdraft poorly vented cooktop; so I am probably cooking at too low a heat, trying to keep the smoke and fumes to a minimum.

      AJ that's an interesting flip side to the opinion of river sand; years ago, I worked in a precast plant, the owner was extremely "frugal" and started buying cheaper dredged up river sand instead of the sharp concrete sand, the Italians hated it, they said it made the concrete like mud.

     I thank everyone for their replies, I'll be trying some of those ideas out, the next time bad weather forces me off the BBQ into the house.

Cheap Coleman white gas gas stoves or a propane turkey fryer burner work a treat. Cook outside and the smell stays outside. Between the garage and driveway that is where the lions share of the cooking is done. Especially when frying, searing, cooking fish or other foods that smell tends to  linger around for days.

[80CX100]

Oh yeah, and read Cliffrod's post twice before you begin! 

      I learned quite some time ago, when he posts on cooking, I read it at least ten times ,lol 

      I used to think that I could put on pretty fine spreads for large groups, but after reading some of your posts Mayor, you're in another league yourself   

[80CX100]

Cheap Coleman white gas gas stoves or a propane turkey fryer burner work a treat. Cook outside and the smell stays outside. Between the garage and driveway that is where the lions share of the cooking is done. Especially when frying, searing, cooking fish or other foods that smell tends to  linger around for days.

       I've watched some of your amazing Coleman meals and I've wanted to try it, but whenever I reach for the stove, the pump gets fussy, can't find the fuel or the funnel etc, but I might up my game for the CI

      tks

[sib]

My pan-cooking method for stakes is to heat the (Griswold) skillet on a gas stovetop on high het for several minutes, until the residual glaze on the pan surface begins to smoke.  Put salt and pepper on one side of the steak and put that side on the skillet.  Do not turn down the flame.  Use no butter or oil.  After 3-5 minutes, depending on the thickness of the steak and your doneness preferences, put salt and pepper on the unseasoned (top) side and flip the steak.  After 3-4 more minutes, remove the steak, then butter it f you want.  The dry steak will not stick to the skillet when it is seared properly by the HOT skillet.  Enjoy your steaks.

[Mayor_of_BBQ]

Cheap Coleman white gas gas stoves or a propane turkey fryer burner work a treat. Cook outside and the smell stays outside. Between the garage and driveway that is where the lions share of the cooking is done. Especially when frying, searing, cooking fish or other foods that smell tends to  linger around for days.

this is the way....

[twowheeladdict]

I have an assortment of cast iron cookware and have prepared full Thanksgiving Dinners including dessert out in the woods on cast iron.

I even carried a small skillet with me all the time in my saddlebags, but lost track of it on a trip.

[TN Mark]

There was previous thread on cast iron cookware.  I thought I'd post this with a vid on they're made.

https://kottke.org/21/08/how-cast-iron-pans-are-made?utm_source=GetTheElevatordotcom

Tom,

     You start some of the most educational and informative threads on the forum. Thank you sir! And yes, the wide range of knowledge and talent on this forum is wonderful.

[Perazzimx14]

       I've watched some of your amazing Coleman meals and I've wanted to try it, but whenever I reach for the stove, the pump gets fussy, can't find the fuel or the funnel etc, but I might up my game for the CI

      tks

If the pump gets fussy or won't hold pressure break out the WD-40 or PB blaster and give the pump a shot in the "oil" hole. Like Billy D. Williams and Colt 45.......Works Every time!

[Tom]

Tom,

     You start some of the most educational and informative threads on the forum. Thank you sir! And yes, the wide range of knowledge and talent on this forum is wonderful.

Thanks.  Trying to help the forum.   🙆‍♂️