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Old 12-23-2007, 10:20 AM   #21
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Here's what I cooked in mine a couple of hours ago for Sunday brunch: I cooked down 6 slices of rubbed bacon (4 for me, limp, and two, very crisp, for the Missus). Set that aside and poured off most of the grease. Sauteed part of a purple onion and then wilted some spinach leaves and tossed in a handfgul of mushrooms. Pooured 6 beaten eggs over it and cooked it on low heat under a lid for a couple of minutes. Spread grated cheddar on top, replaced the lid until it raised and firmed up. Cut it in four pieces which came right out of the ole iron skillet with no sticking. Add salsa and cantelope on the side. All yer basic food groups. Should hold me through a workout, a little shopping and the second half of the Browns-Bengals game.

P.S. Another thing I like about the iron is that I can use a heavy metal spatula to work my veggies a bit and don't have to worry about scoring a coating if I am serving out of the pan (which is nice to keep the waiting portions nice and warm).
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Old 12-23-2007, 10:46 AM   #22
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Admit it Bunny, the real attraction is the free shipping on 150# of cast iron and the thought of your favorite postal carrier struggling to the door............
I admit it. I'm weak.

I also changed my amazon order to break it into two lots of four pans each instead of one lot of 8. And they'll deliver on two sequential days that way.

Al, its a simple function...the thin pan isnt any less hot, theres just less of it to hold and release heat to the cold food you put in it.

Some thermodynamics thing involving temperature x mass and including the transfer rate?

Copper and aluminum take up and release their temp*mass heat quickly. Iron has a slow takeup and release rate, allowing it to distribute heat more evenly through the pan.

Drop a steak in a thin aluminum pan and it gives up all its heat in a few seconds, then the heat from the burner passes right through the thinner, faster conducting material to the meat and it sticks and burns. Drop a steak in a hot cast iron pan, and it delivers a slower, even, longer sear while continuing to distribute burner heat across the entire pan bottom.

A really thick, heavy copper or aluminum pot also has nice benefits. Problem being you really need a non-stick coating on them to make them manageable, and non-sticks release some pretty bad toxins when overheated. A study found that almost everyone tested had some level of a chemical compound of teflon in their blood stream which can kill birds and cause flu-like symptoms in people.

EPA Fines Dupont for Poisoning Consumers with Teflon Cookware
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Old 12-23-2007, 11:16 AM   #23
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I made tomato sauce yesterday in a 50 plus year old Wagner well seasoned pan. I fried some sausage, in the pan, put in a bunch of veggies and the tomato sauce and cooked for a while.

The pan cleaned up in seconds as usual and the seasoning is just fine.
OK, maybe I'll give it another try. Perhaps when I have done it before, the seasoning was not heavy enough?

We've collected a few of these pans over the years, and I've been very careful to just wash them out with a little salt and a paper towel - no water if I can help it. That seems to help keep the coating built up. So, maybe by now they have a good acid-resistant coating.

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Old 12-23-2007, 11:35 AM   #24
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Here's what I cooked in mine a couple of hours ago for Sunday brunch: I cooked down 6 slices of rubbed bacon (4 for me, limp, and two, very crisp, for the Missus). Set that aside and poured off most of the grease. Sauteed part of a purple onion and then wilted some spinach leaves and tossed in a handfgul of mushrooms. Pooured 6 beaten eggs over it and cooked it on low heat under a lid for a couple of minutes. Spread grated cheddar on top, replaced the lid until it raised and firmed up. Cut it in four pieces which came right out of the ole iron skillet with no sticking. Add salsa and cantelope on the side. All yer basic food groups. Should hold me through a workout, a little shopping and the second half of the Browns-Bengals game.

P.S. Another thing I like about the iron is that I can use a heavy metal spatula to work my veggies a bit and don't have to worry about scoring a coating if I am serving out of the pan (which is nice to keep the waiting portions nice and warm).
Yes, that's great.

After it's well seasoned it doesn't have to be washed: just rinse and (maybe) scrape under running water and put it back on the stove to dry
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Old 12-23-2007, 12:44 PM   #25
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I clean my cast iron skillet with soap -- all that stuff about not using soap is baloney. I've been doing this for years, and it is still non-stick.
I do to. The soap isn't a problem. Letting it sit wet is a problem.



This is a Wagner we use camping. Even though it looks scummy as we cook, it cleans up nice and easy. The only PITA is the smoke on the outside.
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Old 12-23-2007, 02:09 PM   #26
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This is a Wagner we use camping. Even though it looks scummy as we cook, it cleans up nice and easy. The only PITA is the smoke on the outside.
I think I remember this photo from your West Texas trip a few years back. The dish really looks good, and the warm dry earth looks pretty nice too.

Ha
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Old 12-23-2007, 07:59 PM   #27
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Looks good, Martha. Reminds me of this picture.

DutchOven.jpg

Got this Dutch oven for $3.
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Old 12-23-2007, 08:18 PM   #28
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Looks good, Martha. Reminds me of this picture.

Attachment 3016

Got this Dutch oven for $3.
It looks like the same meal! Mighty good deal on the dutch oven. I have one about the same size. I am on the hunt for a really small one, like a number 6 or 7.
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Old 12-23-2007, 08:32 PM   #29
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Originally Posted by windsurf View Post
Here's what I cooked in mine a couple of hours ago for Sunday brunch: I cooked down 6 slices of rubbed bacon (4 for me, limp, and two, very crisp, for the Missus). Set that aside and poured off most of the grease. Sauteed part of a purple onion and then wilted some spinach leaves and tossed in a handfgul of mushrooms. Pooured 6 beaten eggs over it and cooked it on low heat under a lid for a couple of minutes. Spread grated cheddar on top, replaced the lid until it raised and firmed up. .

This sounds so good .I'm going to try it next Sunday !
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Old 12-24-2007, 08:42 AM   #30
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That is a dish frequently referred to as "Joe's Special". It was allegedly invented in San Francisco in the 1920's by a north beach diner (I'm guessing "Joe's") and was originally a traditional italian frittata created to serve area musicians when they finished playing for the night.

Garlic, 3/4 cup of parmesan cheese grated and mixed with the egg, and a healthy dose of hot sauce over the top of it are also common ingredients, as is some combination of basil, marjoram, oregano and/or nutmeg.

I remember the first time I saw it on a menu, in a breakfast dive in san jose back in the 80's. I thought "That sounds completely awful. I'm getting it!".
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Old 12-24-2007, 08:54 AM   #31
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That is a dish frequently referred to as "Joe's Special". It was allegedly invented in San Francisco in the 1920's by a north beach diner (I'm guessing "Joe's") and was originally a traditional italian frittata created to serve area musicians when they finished playing for the night.
The restaurant was called Original Joe's. There was also an Original Joe's in San Jose that I wouldn't describe as a breakfast dive. Broiler out at the counter, very entertaining crew of chefs making Joe's Special and many Italian saute dishes, veal picatta, etc. This may be a different place than the one where you had the dish. I think I was told that there was no ownership connection between the two restaurants, at least by the mid-70s.

I have made it ever since I had it is the Bay Area in the early 70s; it was my kids favorite late breakfast.

Very satisfying meal. I use plenty of oregano and freshly ground cumin.
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Old 12-24-2007, 09:04 AM   #32
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Ha, thats right...I've eaten at the original joes in san jose. Good food and they had this weird thing where they packed up your leftovers at the table by holding your dish in one hand and a box in the other and just tipped your dish and gave it a vigorous shake to slide the food into the box. Done with great flourish and always so that everything went into the box all at once. Strange, yet amusing.

The place I first had this concoction was right off of route 101, between the Great America exit and the one for the airport. It was sort of Denny's-ish but just a local small chain. I think that almost everyone in the south bay serves this particular dish.

Another odd local dish (and I think I brought this one up before) is the Hangtown Fry. I live just a few miles from the original "Hangtown" (Placerville) so this is pretty common on the breakfast menu around here. Allegedly its either the result of a gold miner who had made a big strike and walking into the Blue Bell, wanted something made with the two most expensive things he could think of...bacon, eggs and oysters. A minor collection of folks think it was the last meal requested by someone due to be hung, for the same approximate reasons.

This recipe comes from the Blue Bell Cafe (no longer in business) which was on Placerville's Main Street made this version of the Hangtown Fry for many years.

1 egg, beaten
1 tablespoon milk
Breading mixture of cracker crumbs and bread crumbs
Vegetable Oil
3 oysters
2 slices bacon
2 eggs

In a small bowl, beat egg with the milk.

Dip the oysters in egg/milk mixture and then breading. Pan-fry until three-fourths cooked. While doing this, fry the bacon in another skillet until just before it becomes crisp.

Beat the eggs lightly. Place the bacon like railroad tracks off-center in a frying pan, pour a bit of the egg over the bacon. Place the oysters on bacon and pour the remaining eggs over. Cook and then fold the omelets over.

Makes 1 serving.
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Old 12-26-2007, 05:53 AM   #33
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My Calphalon totally expensive pots and pans burned until I could no longer get the marks off and threw the set away. My mother--who is 89 now--cooked with iron skillets for years, so I am sticking with that. I'll take my chances on getting too much iron in my system.
What is the best and cheapest way to buy Griswold iron skillets and pans? Ebay? I am interested in that when I set up house again.:confused:
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Old 12-26-2007, 08:44 AM   #34
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I looked at eBay and the Griswold and Wagner pans are very expensive and sold as collector items because they are old. You are better off hitting the rummage sales and local junk/antique shops. You do not necessarily need those brands. We have a fairly large collection of iron pots and pans inherited from both sides of the family. The unbranded ones that are similar, with nice smooth iron interiors and exteriors, work just as well as our Griswolds and Wagners. Also, when hunting, set them down on a flat surface to be sure the pan isn't warped.

We have so many of these pans that I thought about mailing a few to CFB just to irritate his UPS man.
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Old 12-26-2007, 09:27 AM   #35
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YAY!

I noticed yesterday that some of the homes around the corner from me have no mailboxes down at the street level, but have mail slots that look to be in the passageway between their garage and house.

Now all I need to do is figure out how to get the official change to move my mailbox up to my front door...

I got the good news today that not only are my pans shipping in two shipments, one for the 8" and one for the 12", but it appears that amazon may be shipping the 12" pans separately!!!

I hope they didnt run out...

Last month I picked up some of the Lodge enameled cast iron pans (like the le creuset only 1/5th the price). Not bad. I really like being able to start something on the stove and move it to the oven to finish it. Cost me around $110 total for 5 and 3 quart dutch ovens and an 11" skillet. Walmart and Target seem to carry these as well, but getting them on sale at amazon and getting the USPS guy to bring them up to my house was worth it.

I noticed that Marshalls, Ross Dress For Less and TJ Maxx all carry cast iron and enameled pans of various makes at good prices. Marshalls had the best selection. I saw some Le Creuset, Lodge and Tramontina, all of which have good reputations.
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Old 12-26-2007, 11:20 AM   #36
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I noticed yesterday that some of the homes around the corner from me have no mailboxes down at the street level, but have mail slots that look to be in the passageway between their garage and house.
Around here, the mailbox the post office will deliver to is on the street, at convenient height for the mail carrier to use while still seated in the truck. However, anyone who already had mail delivery BEFORE the new regs, got grandfathered in and they have delivery to the house or mailslot or whatever. New construction seems to have clustered mailboxes in a community location, so I'm guessing even the individual boxes are now grandfathered in. I've never heard of anyone getting their service "upgraded" from the plan in place when the house was built. Would be interested to learn more if you find that is possible.
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Old 12-26-2007, 12:17 PM   #37
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YAY!

I noticed yesterday that some of the homes around the corner from me have no mailboxes down at the street level, but have mail slots that look to be in the passageway between their garage and house.

Now all I need to do is figure out how to get the official change to move my mailbox up to my front door...

I got the good news today that not only are my pans shipping in two shipments, one for the 8" and one for the 12", but it appears that amazon may be shipping the 12" pans separately!!!

I hope they didnt run out...

Last month I picked up some of the Lodge enameled cast iron pans (like the le creuset only 1/5th the price). Not bad. I really like being able to start something on the stove and move it to the oven to finish it. Cost me around $110 total for 5 and 3 quart dutch ovens and an 11" skillet. Walmart and Target seem to carry these as well, but getting them on sale at amazon and getting the USPS guy to bring them up to my house was worth it.

I noticed that Marshalls, Ross Dress For Less and TJ Maxx all carry cast iron and enameled pans of various makes at good prices. Marshalls had the best selection. I saw some Le Creuset, Lodge and Tramontina, all of which have good reputations.
I'm always scoping my tjmaxx/marshalls etc for their cast iron selection - anyone have an idea if the non-creusets hold up as long? i bought my mom one so i guess i will let you know in 10 years or so, there's a huge price difference so i thought i would give the copy cat a try before the original...
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Old 12-26-2007, 12:18 PM   #38
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oh, and anyone have the double burner cast iron pans? it's one of my favorite pans! only draw back is the splatter can spread pretty quickly since there isn't a wall...
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Old 12-26-2007, 07:05 PM   #39
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Cooks magazine did a test-thingamabob a month or two ago and said they found both the lodge and the tramontina to be very good and in the same league as the le creuset. They gave the nod to the tramontina dutch oven because it was a half quart larger and six bucks cheaper than the lodge (39 and 45).

I saw a heck of a lot of bad reviews on the Innova's, which I also saw at one of the cheapo places like Marshalls. Seems they lose chunks of their enamel at times and the company tries to pretend you dont exist when you call them about the warranty.

Saw some good warranty replacement stuff on the lodge and tramontinas.

Some of the le creuset use a 4 layer enamel process, a lot of the newer and less expensive le creuset use a 2 layer process, as do all of the less expensive pots.

That basically means if you chip a 2 layer, its more likely to rust in that spot as you're more likely to breach the enamel.

Unless you're throwing your pans around, not much of a worry.

Plus, if I chipped or scratched a $200 pan, I'd be pissed. A $39 pan? So what!
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Old 12-29-2007, 11:10 AM   #40
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Al, its a simple function...the thin pan isnt any less hot, theres just less of it to hold and release heat to the cold food you put in it.
Well, here's my thinking, let me know if it's wrong. The pan heats up until it reaches an equilibrium: when it's losing the same amount of heat as the flame is adding. I figure that that equilibrium temperature will be higher for a heavier pan.
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