/ck/ - Food & Cooking

[Anonymous No.7697735]

I seem to have found a 1910's-1920's Griswold cast iron skillet at Goodwill.

But how are these for actual cooking?

[Anonymous No.7697736]

Here's the inside.

[Anonymous No.7697739]

>>7697735
Same as lodge except for bragging rights

Daily reminder that cast iron is for niche applications and anyone who uses CI every day is doing it wrong

[Anonymous No.7697746]

>>7697735
I wouldn't use it because metalwork was messy back then and it could be contaminated with heavy, toxic metals.

Also the one in your pic looks like it could chip off macroscopic piece of metal and embed them in your food.
Needless to say, that's a pretty fucking bad thing.

[Anonymous No.7697758]

I wouldn't cook off of it. I'd buy a new one. But i really wouldnt. I'll stick with teflon

>stick
>teflon
HAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHSHSHSHSHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH

[Anonymous No.7697779]

>>7697746
>>7697758

Don't listen to these idiots. Sand it down, reseason it, and you're good to go. Lots of guides about how to do this

[Anonymous No.7698031]

>>7697779
This.

Remove the old seasoning and start from scratch.

I personally wouldn't sand it though, I'd go for a cleaning cycle though the oven then if there was still stuck on stuff, remove it though another method (sanding just removes too much material and creates uneven grooves in the surface of the metal).

[Anonymous No.7698739]

What are some good things besides meat to cook in cast iron pans?

[Anonymous No.7698746]

>>7698739
Breads
"Rustic" style vegetables
Basically anything where immediate control over temperature is a lower priority compared to stability over increments of 1/4 hour or more

[Anonymous No.7699268]

>>7698746
In other words, poverty foods

[Anonymous No.7699291]

>>7697739
>cast iron is for niche applications
such as?

[Anonymous No.7699324]

>>7699291
searing, quickbreads, etc. enameled is slightly less niche, good for slow cooking all around.

[Anonymous No.7699450]

They are great after you soak it in lye to remove the old seasoning and then re season. They are much better than new lodge pans since the surface is much smoother and takes up a much better layer of seasoning. I had a newer cast iron that I cooked with for a long time and the nonstick abilities are shit compared a old Griswold that I recently acquired.

[Anonymous No.7700138]

>>7698739

Omelettes, pizza, stir-fry.

[Anonymous No.7700154]

>hipster bakeware

[Anonymous No.7700177]

>>7700138
>Omelettes

[Anonymous No.7700179]

>>7698031
A soak of vinegar, salt, and warm water is what I did with mine to remove rust/old shit. Then just reseason as normal.

[Anonymous No.7700201]

>>7697739
/thread