What's Cooking?

[Terrierman]

They look Okay.  I'll put a big ole venison burger, half an avocado and a slice of onion between a couple of pieces of the bread, add some Heinz 57 and let you know.

 

 

 

[BilletHead]

          Another restoration and its first meal. A Wagner arc logo circa 1898 - 1915 #10. My goodness this is a beautiful thing. Can you imagine the stories it could tell. No telling how long it has even been since its last meal. Found in a flea market among other skillets. Crud and carbon coating it all over. Could read the logo. I knew it was a good one and made a call to a friend. He said buy it and if you don't want it I do. Home it went and right into the E-Tank. It began to fizzle and as I checked off and on the crud began to release. Into the house sink where a SOS pad cleaned to bare iron. Soap and water next then into the oven to dry. Then heated up slowly to 370 when the seasoning layers were applied. I am really happy,

   

         So what do we cook today? I was out of langoustines or shrimp and wanted scampi. Well fresh crappie will have to do. Crappie Scampi that will work. Some butter and olive oil placed into the skillet then the fillets in one layer covered the bottom. A bit of minced garlic next, some S&P, oregano and out to the garden I grabbed a handful of garlic chives. Kitchen shears cut the bundle in little pieces all over the fish. Into a 350 degree oven for 15 minutes. As this was going some of this mornings found morels were being fried and salad making too. Off went the timer. A layer of breadcrumbs sprinkled on top and back in under the broiler to toast the top.

          After dinner I wiped out the skillet, put a little warm water in it. Took a small handled nylon brush and whirled it around. Rinsed skillet, wiped it and dried it on a low burner. Its ready to go again. My thanks to the foundry workers for making it. 

[N9BOW]

8 minutes ago, Terrierman said:

They look Okay.  I'll put a big ole venison burger, half an avocado and a slice of onion between a couple of pieces of the bread, add some Heinz 57 and let you know.

 

 

 

oh dude!.... I think I can smell it! No wait..that was something else. 

[Terrierman]

Just now, N9BOW said:

oh dude!.... I think I can smell it! No wait..that was something else. 

For Pete:  That's what she said.

[N9BOW]

1 minute ago, BilletHead said:

          Another restoration and its first meal. A Wagner arc logo circa 1898 - 1915 #10. My goodness this is a beautiful thing. Can you imagine the stories it could tell. No telling how long it has even been since its last meal. Found in a flea market among other skillets. Crud and carbon coating it all over. Could read the logo. I knew it was a good one and made a call to a friend. He said buy it and if you don't want it I do. Home it went and right into the E-Tank. It began to fizzle and as I checked off and on the crud began to release. Into the house sink where a SOS pad cleaned to bare iron. Soap and water next then into the oven to dry. Then heated up slowly to 370 when the seasoning layers were applied. I am really happy,

   

         So what do we cook today? I was out of langoustines or shrimp and wanted scampi. Well fresh crappie will have to do. Crappie Scampi that will work. Some butter and olive oil placed into the skillet then the fillets in one layer covered the bottom. A bit of minced garlic next, some S&P, oregano and out to the garden I grabbed a handful of garlic chives. Kitchen shears cut the bundle in little pieces all over the fish. Into a 350 degree oven for 15 minutes. As this was going some of this mornings found morels were being fried and salad making too. Off went the timer. A layer of breadcrumbs sprinkled on top and back in under the broiler to toast the top.

          After dinner I wiped out the skillet, put a little warm water in it. Took a small handled nylon brush and whirled it around. Rinsed skillet, wiped it and dried it on a low burner. Its ready to go again. My thanks to the foundry workers for making it. 

Seriously... Ya know.. I'm trying to get my taxes done and this stuff is just distracting me beyond all measure.....

[N9BOW]

 

21 minutes ago, BilletHead said:

          Another restoration and its first meal. A Wagner arc logo circa 1898 - 1915 #10. My goodness this is a beautiful thing. Can you imagine the stories it could tell. No telling how long it has even been since its last meal. Found in a flea market among other skillets. Crud and carbon coating it all over. Could read the logo. I knew it was a good one and made a call to a friend. He said buy it and if you don't want it I do. Home it went and right into the E-Tank. It began to fizzle and as I checked off and on the crud began to release. Into the house sink where a SOS pad cleaned to bare iron. Soap and water next then into the oven to dry. Then heated up slowly to 370 when the seasoning layers were applied. I am really happy,

   

is this similiar to your etank setup? inquiring minds want to see your setup.. If you have a previous post send me the link.

 

[N9BOW]

41 minutes ago, Terrierman said:

They look Okay.  I'll put a big ole venison burger, half an avocado and a slice of onion between a couple of pieces of the bread, add some Heinz 57 and let you know.

 

 

 

Ever make pan de campo?????

I envision you and Billet and Ness and others....diving into some obscure but authentic Cast cookin.. Love the infomercial in this vid but a tad pricy.. I may get one some day.
 

BTW have three of his trivets! love em

[N9BOW]

Ya know we have a JigFest OA...Need to have a CIFest on OA.. Cast Iron Fest...All food cooked in "Guess What" 
When you get to cookin food people tend to show up!
Fishun is a bonus!

 

I'd be happy to Host.. Room and board limited!

 

Might even get Kent to show up!

Have both his cook books... Would be cool to select some and showcase our own!

I know @gotmuddy has some awesome dishes for the cast and the Wok

[Terrierman]

I got a real good tripod and dutch to go with!

 

[BilletHead]

1 hour ago, N9BOW said:

 

is this similiar to your etank setup? inquiring minds want to see your setup.. If you have a previous post send me the link.

 

                         Similar, 

   Sacrificial anode needs to be better. I use four sections of grader blade sections. Should do many, many pieces. Getting some big pits in them now. Here is my set up. I went big. Can hang some big stuff in there. 

        This three notch lodge #4 is the last thing I have to do. It has been in there for a few days. The crap on it was thick and like concrete. Checked it out and took a putty knife and scooped the loose stuff off of it. Then back in. 

     I did post a link on good info for cast pieces. Explanation of how to clean and restore too. 

http://www.castironcollector.com/

A couple other ones.

https://castironcommunity.com/electrolysis-tank

http://www.tothewoods.net/CastIron-Cookware-Restored-Electrolysis.php