Cliff Posted January 1, 2018 Report Share Posted January 1, 2018 4 hours ago, drzaius said: Hey Cliff, are those items actually available yet? I see them on the website, but none of the (Canadian) distributors I looked at sell them. In past, SawStop has shown stuff on their website that wasn't release for sale yet. Kinda goofy. That router lift looks exactly like the Excalibur that General used to make. I've got one that I'm finally building a router table for. Says pricing would be available early 2018. I think. I'm trying to price out my final price on the sawstop but I want those things with it and I don't know if I go buy a saw in Feb/March if it will have the correct rails, so I wish they would just get the info out there. Quote Link to comment Share on other sites More sharing options...
treeslayer Posted January 4, 2018 Report Share Posted January 4, 2018 I have a bunch of cast iron, if you season it properly and clean it correctly it’s good stuff. Great for just about everything you want to cook. 1 Quote Link to comment Share on other sites More sharing options...
shaneymack Posted January 4, 2018 Report Share Posted January 4, 2018 21 minutes ago, I B said: I've been reading about cast iron cookware lately and I think I'm going to give it a shot. Any of you guys get down with that? We only use cast iron pans. They are great as long as they are seasoned and are never washed with soap. 1 Quote Link to comment Share on other sites More sharing options...
wdwerker Posted January 4, 2018 Report Share Posted January 4, 2018 I've got several cast iron skillets. Most of the new stuff is so rough on the inside I consider it useless. If you can lay your hands on a old Griswold that's a fine piece of cookware. This is my 12" skillet, it was my grandfathers. 1 Quote Link to comment Share on other sites More sharing options...
Chestnut Posted January 4, 2018 Report Share Posted January 4, 2018 24 minutes ago, I B said: I've been reading about cast iron cookware lately and I think I'm going to give it a shot. Any of you guys get down with that? I only use Cast iron as well. Do you have gas or electric for your cooktop? The house i just moved into had a flat glass electric cooktop and it was the first thing i replaced. Electric works but induction or gas is far better with cast iron. 2 Quote Link to comment Share on other sites More sharing options...
wdwerker Posted January 4, 2018 Report Share Posted January 4, 2018 Traditional raised element electric stoves work ok but gas is best. Of course I've never tried induction..... Quote Link to comment Share on other sites More sharing options...
Chestnut Posted January 4, 2018 Report Share Posted January 4, 2018 2 minutes ago, wdwerker said: Traditional raised element electric stoves work ok but gas is best. Of course I've never tried induction..... Ah yes you are right but i forgot about them because i never see them any more. I had one in an apartment when i was renting and that's the last stove like that I've seen. 1 Quote Link to comment Share on other sites More sharing options...
Chestnut Posted January 4, 2018 Report Share Posted January 4, 2018 Just now, I B said: If I can't find anything old, could I sand a new one so it's smooth? Yes, i saws it on youtube there for it must be true. Jokes aside still yes, the smooths ones from ye olden days were basically the same just smoothed at the factory. They don't do that now probably to save money and time. I want to give it a shot on one of the pans i have but i didn't get an angle grinder for Christmas Maybe I'll get one for my birthday. Quote Link to comment Share on other sites More sharing options...
drzaius Posted January 4, 2018 Report Share Posted January 4, 2018 I've got a cast iron skillet & dutch oven. Both are great & were cheap to buy. Quote Link to comment Share on other sites More sharing options...
Tpt life Posted January 4, 2018 Report Share Posted January 4, 2018 Yes Ice, but seasoning will even a lot out. Quote Link to comment Share on other sites More sharing options...
drzaius Posted January 4, 2018 Report Share Posted January 4, 2018 Just now, Chestnut said: Yes, i saws it on youtube there for it must be true. Jokes aside still yes, the smooths ones from ye olden days were basically the same just smoothed at the factory. They don't do that now probably to save money and time. I want to give it a shot on one of the pans i have but i didn't get an angle grinder for Christmas Maybe I'll get one for my birthday. I burned a meal so bad in the dutch oven that I actually had to use my angle grinder to get the charcoal out. Doesn't seem to have done any harm an all. Just reseasoned it. I wouldn't hesitate to use abrasives to smooth out a rough pan. 1 1 Quote Link to comment Share on other sites More sharing options...
Chestnut Posted January 4, 2018 Report Share Posted January 4, 2018 You do have to re season it after you grind it obviously. I've cooked on some smooth cast iron and with it being smooth the seasoning isn't as critical to keeping it nonstick. Either that or the seasoning just worked better. @drzaius The mental image of someone cleaning a pan in their sink with an angle grinder makes me laugh. I realize you didn't do it that way but it's funnier my way. 1 Quote Link to comment Share on other sites More sharing options...
drzaius Posted January 4, 2018 Report Share Posted January 4, 2018 I did have the good sense to take it to the shop for the grinding. What a filthy job that was. Quote Link to comment Share on other sites More sharing options...
wdwerker Posted January 4, 2018 Report Share Posted January 4, 2018 Never tried sanding one. Old "Wagner Ware" is another decent brand. I hate the new" Lodge" stuff. I've used soap with no harm done but the trick to using cast iron is wipe it out while it's still warm and put a little oil on it before you put it away. My cast iron lives in the drawer under the oven or in the bottom of the oven. Nice , warm and dry. You can scrub with coarse kosher salt under a folded paper towel if something sticks. Then wipe it out & re-oil . Things like a Dutch oven or one of those cornbread pans don't seem to matter if there is texture on the inside, it just needs to be well seasoned . Some flea markets have booths that sell re-seasoned old cast iron. Quote Link to comment Share on other sites More sharing options...
ClassAct Posted January 4, 2018 Report Share Posted January 4, 2018 Cast iron is great. My wife has an old skillet of her father's. It had some rust on it, but after a little electrolysis and some seasoning, it's now the best skillet we own. Steaks etc. are *so* much better than in regular skillets. Get a great sear on the outside, keeps its high temp so you actually cook the meat rather than dry it out. Yum. 1 Quote Link to comment Share on other sites More sharing options...
treeslayer Posted January 4, 2018 Report Share Posted January 4, 2018 I acquired some pans that were in rough shape, had them sandblasted, reseasoned them and they came out great 1 Quote Link to comment Share on other sites More sharing options...
Isaac Posted January 4, 2018 Report Share Posted January 4, 2018 I also cook on cast iron pots and pans. Interesting to see how many of us do. I like to visit antique shops. Mostly looking for old Stanley hand planes. I don't buy much, but I have seen old cast iron pans with very reasonable prices. Offhand I can't think of a reason why they wouldn't be as good as a new pan. Plus you get the good feeling of being environmentally friendly by reusing something. 1 Quote Link to comment Share on other sites More sharing options...
shaneymack Posted January 4, 2018 Report Share Posted January 4, 2018 2 hours ago, I B said: I've been reading about cast iron cookware lately and I think I'm going to give it a shot. Any of you guys get down with that? This is the stuff we use. No complaints at all. It's as smooth as a baby's butt and I can cook a fried egg with a little butter and it's like a non stick pan. http://www.lodgemfg.com 1 Quote Link to comment Share on other sites More sharing options...
wdwerker Posted January 4, 2018 Report Share Posted January 4, 2018 I think the old pans are far better than the new ones., unless you plan to spend hours with an angle grinder to smooth & finish a rough casting. Quote Link to comment Share on other sites More sharing options...
shaneymack Posted January 4, 2018 Report Share Posted January 4, 2018 53 minutes ago, wdwerker said: I think the old pans are far better than the new ones., unless you plan to spend hours with an angle grinder to smooth & finish a rough casting. Our Lodge pans we bought 6 years ago are still as smooth and perfect as the day we bought them. Like anything, there is good and bad stuff out there. I recommend the Lodge brand. Quote Link to comment Share on other sites More sharing options...
Isaac Posted January 4, 2018 Report Share Posted January 4, 2018 We also use Lodge brand, some purchased recently some much older. I can't tell them apart. Quote Link to comment Share on other sites More sharing options...
MattF Posted January 4, 2018 Report Share Posted January 4, 2018 I use cast iron mostly, if not cast iron then stainless steel. The newest one I have is about 10 years old, I have no idea how old the others are. They were given to me from family. I love using the cast iron on my Weber Kettle, so satisfying. Quote Link to comment Share on other sites More sharing options...
wdwerker Posted January 4, 2018 Report Share Posted January 4, 2018 Many years ago an ice storm knocked the power out at my last apartment. I lit my little Big Green Egg , grabbed my cast iron skillet and a copper coffee pot. Within 30 minutes the smell of bacon drew attention. Several neighbors joined me with food they had no way to cook. 2 Quote Link to comment Share on other sites More sharing options...
Popular Post lewisc Posted January 5, 2018 Popular Post Report Share Posted January 5, 2018 Cast iron is great. I’ve got one frypan that I use most. It holds heat, gives a great sear and if seasoned properly, is non stick. I’ve been going through a steak phase over the last 6months using the reverse sear method. Low heat in the oven for about 30-40mins and then into a hot frypan for 1min each side. When you flip the steak over, throw in a few garlic gloves, butter and thyme and baste. If you get the timing right, you get a perfect steak. Cast iron is great for this method. 5 Quote Link to comment Share on other sites More sharing options...
Coop Posted January 5, 2018 Report Share Posted January 5, 2018 Everybody has/had a grandma or two and every grandma had a cast iron skillet. Check with your siblings and see if they absconded with yours! I bet you can find one at Goodwill. Steaks, French fries and cornbread are just a few of the things that come out great when cooked in a cast iron skillet! 2 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.