Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Cast Iron Purchase

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Comments

  • Quinn,

    Oxyclean, citrus cleaner and dish soap and a soak. Works like a charm.

    Steve 

    Caledon, ON

     

  • Thanks LS....didn't think about oxyclean. That stuff works like magic on all my brewing gear, I would expect the same here.
  • FockerFocker Posts: 1,119
    edited September 2012
    I needed a CI skillet for the small.  We bought a new Lodge CI and cut off the handle.  There was no way that I was going destroy the ones from my mother, grandmother, and great aunt.

    Joan, you will not destroy the old stuff.  Keep temps at 500, 600 max, and raised direct or indirect.  Standard setup on the grate direct, I wouldn't go higher than 400.  Any higher and you risk burning the seasoning off.  The key is to let the CI get a good, long preheat, similar to a pizza stone.   

    These things were used over wood burning stoves and can handle some heat.

    I've learned the hard way by warping a griddle and reseasoning a few pans.  

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • Focker said:
    I needed a CI skillet for the small.  We bought a new Lodge CI and cut off the handle.  There was no way that I was going destroy the ones from my mother, grandmother, and great aunt.

    Joan, you will not destroy the old stuff.  Keep temps at 500, 600 max, and raised direct or indirect.  Standard setup on the grate direct, I wouldn't go higher than 400.  Any higher and you risk burning the seasoning off.  The key is to let the CI get a good, long preheat, similar to a pizza stone.   

    These things were used over wood burning stoves and can handle some heat.

    I've learned the hard way by warping a griddle and reseasoning a few pans.  

    I meant that I was not going to cut off the handles of my heirlooms just to fit the egg when I could buy a new one that has no family history and memories
    Eggin in SW "Keep it Weird" TX
  • Focker said:
    I needed a CI skillet for the small.  We bought a new Lodge CI and cut off the handle.  There was no way that I was going destroy the ones from my mother, grandmother, and great aunt.

    Joan, you will not destroy the old stuff.  Keep temps at 500, 600 max, and raised direct or indirect.  Standard setup on the grate direct, I wouldn't go higher than 400.  Any higher and you risk burning the seasoning off.  The key is to let the CI get a good, long preheat, similar to a pizza stone.   

    These things were used over wood burning stoves and can handle some heat.

    I've learned the hard way by warping a griddle and reseasoning a few pans.  

    I meant that I was not going to cut off the handles of my heirlooms just to fit the egg when I could buy a new one that has no family history and memories
    Hey Austin, I was thinking of doing the same thing for my small.  I'm assuming you modified a 10.  I've never cut CI before.  I'm assuming you cut it with a hacksaw and not a torch.  How did you treat the cut end?  I was thinking about filing the edges to round them a bit and then seasoning the heck out of it.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • I've cut CI a bunch of times.  It cuts like butter - much easier than carbon steel.  Hack saw works great.  I have a portable band saw that makes it really easy.  Also, oxy-acetylene and plasma work fine if you have access, but you'll have to dress it with a grinder.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • Thanks nola.  I'll use a hacksaw and round the cut edge a bit with a grinder.  Now all I gotta do is buy another 10 and quit looking at Wilma's pans with bad intentions.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • Sweet!  I learned from an early age when I drilled a hole in my mom's pressure cooker (college years) to make a still for whiskey distillation that you should never mess with the "good stuff"...

    Oh, and the moonshine was so terrible that it induced instant vomiting.  Seriously.  However, after aging with charcoal (another mistake - making charcoal in the family oven), it was quite good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • Fred I used a hacksaw to remove the handle. The other half clean off the sharp edges.
    Eggin in SW "Keep it Weird" TX
  • That's hilarious!  I never had the guts to appropriate and upgrade my Mom's things because my Dad scared the crap out of me!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • Dad was a not a happy camper when I messed with his tools...I can sympathize. :)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • FockerFocker Posts: 1,119
    edited September 2012
    Focker said:
    I needed a CI skillet for the small.  We bought a new Lodge CI and cut off the handle.  There was no way that I was going destroy the ones from my mother, grandmother, and great aunt.

    Joan, you will not destroy the old stuff.  Keep temps at 500, 600 max, and raised direct or indirect.  Standard setup on the grate direct, I wouldn't go higher than 400.  Any higher and you risk burning the seasoning off.  The key is to let the CI get a good, long preheat, similar to a pizza stone.   

    These things were used over wood burning stoves and can handle some heat.

    I've learned the hard way by warping a griddle and reseasoning a few pans.  

    I meant that I was not going to cut off the handles of my heirlooms just to fit the egg when I could buy a new one that has no family history and memories

    Oops, my apologies.  It would help if I read your entire reply.  

    I wholeheartedly agree. 

    :)
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • reh111reh111 Posts: 142
    All of my CI was bought at antique malls where you can find many different sizes for a small amount of dollars - and they've been well used and seasoned by someone else - they work great!
  • That's hilarious!  I never had the guts to appropriate and upgrade my Mom's things because my Dad scared the crap out of me!
    Me either!  My Dad was a Funeral Director and told me he could hide my body any time he wanted and no one would ever find me.  LOL
    Cedar Rapids, Iowa
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