Cast Iron

Sass Muffin

Sass Muffin

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My son Ty has always been a fan of cast iron and cooking.
Yesterday while at their house he introduced me to his latest.
He recently got fajita pans, though they use them for steaks under the broiler when he's not smoking and grilling.
He bought the wok recently and said he really doesn't like it.
All are Lodge.

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20210109_135838.jpg
 
Nice collection, he has just about everything there.

I got most of mine from mother. She could make the best fried chicken ever in her skillet. I do like the way it cooks. For some things, it's just too heavy for me.
 
Cooksie said:
Nice collection, he has just about everything there.

I got most of mine from mother. She could make the best fried chicken ever in her skillet. I do like the way it cooks. For some things, it's just too heavy for me.
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That's the way he feels about the wok.
Too awkward, plus he said the heat distribution is off.
 
Ty might like one of those disc type woks that are so popular. Adillo put a pic of his on here a good while back, don't remember where he posted the pic.
 
Cooksie said:
Ty might like one of those disc type woks that are so popular. Adillo put a pic of his on here a good while back, don't remember where he posted the pic.
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Yes, I know what you mean.

I believe they have an older deep wok with a wooden handle, but probably don't use it much.
Maybe I'll ask him to give it to me!
Lol
 
I don't have as much cast iron cookware as shown in the top pic, but I DO have a few pieces shown below. :)
cast-iron-skillet.jpg
Cast Iron Chicken Fryer..jpg
Cast Iron Dutch Oven..png
Small cast iron skillet..png
 
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I have 20 or so pieces and was able to buy Griswold and Wagner for cheap at flea markets and garage sales. Several pieces and Dutch ovens were gifted to me. Right now a lot are hangin in the garage on nails and only have the griddle, oval Dutch oven, chicken fryer, and three skillets in the kitchen. I used to keep a stack on the old Viking stove but she nixed doing that when we got the new stove.
0195F796-EF97-4205-A1A3-233F89C3DCEA.jpeg
 
Sass Muffin said:
My son Ty has always been a fan of cast iron and cooking.
Yesterday while at their house he introduced me to his latest.
He recently got fajita pans, though they use them for steaks under the broiler when he's not smoking and grilling.
He bought the wok recently and said he really doesn't like it.
All are Lodge.

View attachment 40212View attachment 40213
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Boy!! Cleaning all that would probably require a 2nd job, a weekend job or live-in help!!!!
I once had a cast iron wok just l9ike the one in the picture. But it was much too heavy to lift for tossing the food. I ended up getting THIS one.
Copper Wok with Steamer Insert..jpg
 
I bought this grill for my brother as a birthday gift. Well, he let it sit, & sit, & sit, & sit until it got completely rusted on both sides!!!!! Then he got mad & threw it on the ground in front of the house as part of the things that he didn't want!!! I took it back & was going to keep it, but then I thought to myself, That's too much work to clean it, so I through it away! I didn't clean it because it was too far gone!!!! I will never buy him anything for his birthday or for Christmas!!! He didn't appreciate it & let it get all eaten up with rust!!!! :mad: :mad::mad::mad:
Grill..jpg
 
It’s great to hear about Ty’s passion for cast iron cooking! Lodge is definitely a trusted brand, known for its durability and versatility. Fajita pans are fantastic not just for fajitas but also for steaks under the broiler, as he’s discovered—it’s a smart way to get that nice sear and even cooking.

As for the wok, cast iron woks can be a bit tricky compared to traditional lighter carbon steel ones because they take longer to heat and retain heat differently, which might be why Ty isn’t loving it. If he’s looking for an easier or more authentic wok experience, a carbon steel wok might be worth trying. But it’s awesome that he’s experimenting and finding what works best for his style of cooking!


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gurenberg said:
It’s great to hear about Ty’s passion for cast iron cooking! Lodge is definitely a trusted brand, known for its durability and versatility. Fajita pans are fantastic not just for fajitas but also for steaks under the broiler, as he’s discovered—it’s a smart way to get that nice sear and even cooking.

As for the wok, cast iron woks can be a bit tricky compared to traditional lighter carbon steel ones because they take longer to heat and retain heat differently, which might be why Ty isn’t loving it. If he’s looking for an easier or more authentic wok experience, a carbon steel wok might be worth trying. But it’s awesome that he’s experimenting and finding what works best for his style of cooking!


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Hello gurenberg,

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