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Posted on 1/26/24 at 9:45 pm to Harry Rex Vonner
Posted on 1/27/24 at 4:48 am to paperwasp
Some secrets to a real cast iron skillet
#1 Never marry a wife who is strong enough to swing one when angry
#2 Buy the real McCoy (usually inherited or at a garage sale of old old folks)
#3 Before the first use, you have to "season" it with heat and proper oil
#4 Never put it in a dishwasher
#5 Never wash it with soap and water
(I have an old skillet brush, looks like a tiny old fashioned broom from 200 years ago)
#6 Never cook unattended where you scorch food to the bottom
The one I use the most is at least a century old and still good as new. Aside from a pressure cooker, the BEST way to fry a chicken. Thing seriously weighs a ton (or feels like it) but is more faithful and true than any woman I ever knew. When I get that out of the drawer the hounds go wild because they know something good is about to happen.
Also, when I fry with it I use old fashioned white block of real lard not the "modern" vegetable oil Crisco now sells as lard. Always have at least a 1 pound block from some company you never heard of and hard to find these days at your local grocery.
#1 Never marry a wife who is strong enough to swing one when angry
#2 Buy the real McCoy (usually inherited or at a garage sale of old old folks)
#3 Before the first use, you have to "season" it with heat and proper oil
#4 Never put it in a dishwasher
#5 Never wash it with soap and water
(I have an old skillet brush, looks like a tiny old fashioned broom from 200 years ago)
#6 Never cook unattended where you scorch food to the bottom
The one I use the most is at least a century old and still good as new. Aside from a pressure cooker, the BEST way to fry a chicken. Thing seriously weighs a ton (or feels like it) but is more faithful and true than any woman I ever knew. When I get that out of the drawer the hounds go wild because they know something good is about to happen.
Also, when I fry with it I use old fashioned white block of real lard not the "modern" vegetable oil Crisco now sells as lard. Always have at least a 1 pound block from some company you never heard of and hard to find these days at your local grocery.
Posted on 1/28/24 at 1:04 pm to Harry Rex Vonner
If you want them southern style you toss in hamhock, & onions, salt lightly and boil 30 minutes, then turn the heat down to simmer and cook until the water is nearly all gone. Check to see if they are smushy and if they are they are done.
Yankee style you don't season them, boil 3 minutes. They should be crispy and taste like nothing. That is why they talk funny.
Yankee style you don't season them, boil 3 minutes. They should be crispy and taste like nothing. That is why they talk funny.
Posted on 1/29/24 at 4:10 pm to Cheese Grits
quote:
I have an old skillet brush
I'd like more info on this.
Occasionally I use coarse salt and a paper towel to scrub it out a bit, or a wet scrub brush (with no soap).
Is there something else you know of that works best without leaving any residue?
Posted on 1/30/24 at 5:03 am to paperwasp
quote:
I'd like more info on this.
Mine looks a bit more like this and tho it was closer to a foot long when newer mine is worn down closer to where the metal band is in this picture
I grab tightly below the wire wrap area to get better traction and torque when using. Most often I use hard pressure in a circular motion for the best results.
quote:
I use coarse salt and a paper towel to scrub it out a bit
I suffer the Scottish disease so salt in my diet is extremely rationed. Never scrubbed with salt on skillet tho I do use salt and ice (mixed) to clean the inside of a glass coffee pot.
I also do not use water is possible as the the heat and oil seasoning can be lost and I would have to season it all over again.
Posted on 1/30/24 at 7:58 am to Cheese Grits
Really interesting; I've never seen one of those.
Posted on 1/30/24 at 10:34 am to paperwasp
I just looked up Lodge skillets and they have this brush pictured. Never used one but check it out. Do not know what about the rest of it.
Posted on 1/30/24 at 1:22 pm to Cheese Grits
That looks similar to the brush I've used, but maybe with different-material bristles.
I'll check it out!
I'll check it out!
Posted on 1/30/24 at 4:09 pm to paperwasp
I have thought about this today, what about a boar bristle brush if you can find one?
Never used one, but might work well. Coarse and stiff.
Never used one, but might work well. Coarse and stiff.
Posted on 1/30/24 at 4:17 pm to Cheese Grits
This post was edited on 3/12/24 at 10:43 am
Posted on 1/30/24 at 4:22 pm to Harry Rex Vonner
quote:
Posted on 1/25/24 at 9:58 am
5 days and still no bean pics?
Posted on 1/30/24 at 4:25 pm to paperwasp
quote:
I went with boar, I could also use it on my hair afterwards.
Pio, you are logged in in your Waspy account dude.
Posted on 1/30/24 at 4:50 pm to Cheese Grits
I have no alters
Posted on 1/30/24 at 8:35 pm to paperwasp
Posted on 1/31/24 at 4:52 am to OK Roughneck
quote:
5 days and still no bean pics?
You cook beans in a pot, you cook cornbread in a skillet (on the oven).
Here is the Italian version ...
BTW, who the f*ck puts carrots in beans?
Posted on 1/31/24 at 6:23 am to Cheese Grits
quote:
BTW, who the f*ck puts carrots in beans?
When I traveled to Australia I saw and had and not on my request carrots on my Sub sandwiches, beets on hamburgers and baked beans served at breakfast.
Posted on 1/31/24 at 6:28 am to OK Roughneck
quote:
carrots on my Sub sandwiches
:yak:
quote:
beets on hamburgers
:yak:
quote:
baked beans served at breakfast.
Nothing wrong with that as long as you had bacon and not catfish for breakfast.
Posted on 1/31/24 at 7:27 am to Cheese Grits
I didn't mind the baked beans for breakfast. Some people put their baked beans on toast.
Posted on 1/31/24 at 8:09 am to Cheese Grits
This post was edited on 3/12/24 at 10:43 am
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