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Comments
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Quinn,
Oxyclean, citrus cleaner and dish soap and a soak. Works like a charm.
Steve
Caledon, ON
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Thanks LS....didn't think about oxyclean. That stuff works like magic on all my brewing gear, I would expect the same here.
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Austin Egghead 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.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:Austin Egghead 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.
Large, small and mini now Egging in Rowlett Tx -
Austin Egghead said:Focker said:Austin Egghead 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.
Flint, Michigan -
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.
______________________________________________I love lamp.. -
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
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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.
______________________________________________I love lamp.. -
Fred I used a hacksaw to remove the handle. The other half clean off the sharp edges.Large, small and mini now Egging in Rowlett Tx
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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
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Dad was a not a happy camper when I messed with his tools...I can sympathize.
______________________________________________I love lamp.. -
Austin Egghead said:Focker said:Austin Egghead 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.
Oops, my apologies. It would help if I read your entire reply.
I wholeheartedly agree.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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!
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Fred19Flintstone said: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!A poor widows son.
See der Rabbits, Iowa
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