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Show Us Your Cast Iron

DobieDobie Posts: 2,078
I bought a small Lodge griddle for searing burgers and cooking down onions and like it but probably need to lop the handle off. I'm thinking about a larger deeper skillet or D/O maybe for a whole bird or roast and add some veggies in it. It would be nice to find about a 2-3 inch deep CI skillet with out the long handle that would fit in a large egg with the Woo. In this application I would not worry about extra grate space so it can be faily large as long as it fits on the woo.
Are you guys using large CI pieces on your eggs?
Not playing well with others in Jacksonville FL
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Comments

  • I've got the bge 18 inch CI grid, a 13.5 inch craycort ci grid and 3 ci skillets and a ci plate a buddy cut out of an old 20 inch griddle , love them all. 90% of my cooks are on CI.
  • LitLit Posts: 6,575

    You can see some of my pans here. I don't cut the handles off them since they are mostly old Griswold pieces. I believe the 2 in the front of this pic are #9 and #10 griswold. I have a full writing lid for the #9 its my nicest skillet. Its a large letter slant with a fire ring.image

  • LitLit Posts: 6,575

    Oh yeah those are corn bread pizzas I did on the egg in the skillets. Here's a pic of the skillet and cover with more cornbread about to go on the egg.

    image

  • Carolina QCarolina Q Posts: 11,700
    I use only antique CI and have no intention of cutting off a handle. No Lodge for me. :) My skillets range from a #3 to #12 (5 1/2" to 11 1/2" PLUS the length of the handle), so I can always find something that fits both the food and the Large. Here in New England, antique CI is cheaper than Lodge too! Which is great cuz I don't much like Lodge. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • WeberWhoWeberWho Posts: 5,221
    The most important cast iron
  • MickeyMickey Posts: 18,451
    edited August 2014
    This is steel. image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • MickeyMickey Posts: 18,451
    Lodge. image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • DobieDobie Posts: 2,078
    I'm thinking something like this that will fit on the grate beteeen the large Woo handles.

    image
    Not playing well with others in Jacksonville FL
  • DobieDobie Posts: 2,078
    @Lit that cornbread makes we some some.
    @Carolina Q whats the dislike of Lodge?
    @WeberWho I like the way you think.
    @Mickey that's pretty sweet.
    Not playing well with others in Jacksonville FL
  • DobieDobie Posts: 2,078

    I've got the bge 18 inch CI grid, a 13.5 inch craycort ci grid and 3 ci skillets and a ci plate a buddy cut out of an old 20 inch griddle , love them all. 90% of my cooks are on CI.
    Whats he use to cut it?
    Not playing well with others in Jacksonville FL
  • SmokeyPittSmokeyPitt Posts: 9,531
    @Dobi see this thread:  
    http://eggheadforum.com/discussion/1160030/lodge-skillets

    That 17 inch lodge will not quite fit on the large (dome won't close) unless you trim the handles.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • SmokeyPittSmokeyPitt Posts: 9,531
    I have a couple of skillets, a dutch oven, and one of these:


    That guy comes in pretty handy for stuff like fajitas or searing.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • DobieDobie Posts: 2,078
    @SmokeyPitt I figured out that 17 Lodge wasn't going to fit as the rim of the LBGE is about 19.5 inches across and the handles of the Woo are even less. Doesn't have to be Lodge brand but a 15 inch with the small handles on each side would work. Figured somone here must have one. 
    Not playing well with others in Jacksonville FL
  • DobieDobie Posts: 2,078
    edited August 2014
    I have a couple of skillets, a dutch oven, and one of these:


    That guy comes in pretty handy for stuff like fajitas or searing.  
    I like that griddle too but need something deeper.
    Not playing well with others in Jacksonville FL
  • tjvtjv Posts: 3,617
    Gotta dig the cast iron griddle for blackening.  Pic is bayou classic two sided griddle (flat side) on spider in xl. Only problem with two sided cast iron pieces is generally end up with only one good side as the side that typically faces the lump takes a beating and ends up rusting. 


    image


    www.ceramicgrillstore.com ACGP, Inc.
  • DobieDobie Posts: 2,078
    @tjv whats the answer to my large deep skillet fitting inside the handles of a large Woo? I figure you're the Woo Master :)
    Not playing well with others in Jacksonville FL
  • SGHSGH Posts: 23,418
    I use this lodge on my large. The dome won't close though. Sorry that it's dirty. Just used it.image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • DobieDobie Posts: 2,078
    @SGH that's the style I want just about 2 inches smaller across so the lid will close.
    Not playing well with others in Jacksonville FL
  • SGHSGH Posts: 23,418
    Do they make one that style but smaller ? I would like one as well if they do. This is the only size I see on their site.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • DobieDobie Posts: 2,078
    I don't see another Lodge one that size, hoping someone on here has another source. They have a double Dutch oven with a reversible cover that would work but is smaller than I want.
    Not playing well with others in Jacksonville FL
  • JWFJWF Posts: 26
    @Dobie I've been looking for the same thing and ran across a Camp Chef Dutch oven with a lid that doubles as a skillet (link below). Dimensions are roughly 15 inches so would fit well on a large. I haven't pulled the trigger and don't know much about the brand but might be worthy of consideration! http://www.walmart.com/ip/Camp-Chef-12-Quart-Grand-Canyon-Cast-Iron-Dutch-Oven/16487706
  • DobieDobie Posts: 2,078
    Sweating down some onions on my griddle
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  • DobieDobie Posts: 2,078
    @JWF not sure about that top with legs and handle
    Not playing well with others in Jacksonville FL
  • NPHuskerFLNPHuskerFL Posts: 16,053
    edited August 2014
    CI grid, 10" skillet, 10" pan and pie pan.

    image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • JstrokeJstroke Posts: 1,798
    JWF, camp chef is a chinese producer of cast iron cookware. We see a fair amount with the scouts at the various district meetings with other troops. We personally as a troop dont have any, but honestly i wouldnt shy away from it if the application fit. The casting are usually rougher around the edges but a little filing or right angle grinder with sandpaper will take care of it. It is possibly not as smooth on the surface as lodge due to the sand particle size they use for the pours. Again this is not a big deal at all. It is considerably less expensive than lodge and better made than some of our "Antiques" that are still in the troop. Snap it up if the application fits. It is the same manufacturer for cabelas, gander mountain etc. Lodge is the only manufacturer left in the usa. They do not private label pour, period.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • DobieDobie Posts: 2,078
    edited August 2014
    @NPHuskerFL‌ we can always count on you to supply the cool pics.
    Not playing well with others in Jacksonville FL
  • NPHuskerFLNPHuskerFL Posts: 16,053
    @Dobie‌ lol thanks man. :)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • freduc2freduc2 Posts: 72
    This is what I use on the egg. 12 quart that the lid can be flipped over and used as a skillet.
    LBGE, Weber Performer. Located in Franklin County Pa.
  • Brisket_FanaticBrisket_Fanatic Posts: 2,490
    edited August 2014
    10 inch skillet but had to cut handle off to for but its a wally world lodge. Then my grandma's #3 Griswold and #6 Wagner. Not pictured is a 5 and 7 quart DO lodge
    imageimage

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • travisstricktravisstrick Posts: 4,999
    Jstroke said:

    JWF, camp chef is a chinese producer of cast iron cookware. We see a fair amount with the scouts at the various district meetings with other troops. We personally as a troop dont have any, but honestly i wouldnt shy away from it if the application fit. The casting are usually rougher around the edges but a little filing or right angle grinder with sandpaper will take care of it. It is possibly not as smooth on the surface as lodge due to the sand particle size they use for the pours. Again this is not a big deal at all. It is considerably less expensive than lodge and better made than some of our "Antiques" that are still in the troop. Snap it up if the application fits. It is the same manufacturer for cabelas, gander mountain etc. Lodge is the only manufacturer left in the usa. They do not private label pour, period.

    Eagle Scout here.
    Be careful, man! I've got a beverage here.
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