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Authentic IRON SKILLET

Discussion in 'Foods of the Civil War' started by nitrofd, Sep 9, 2014.

  1. nitrofd

    nitrofd Lt. Colonel Forum Host

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    Cute..:bounce::bat::bounce::dance:
     
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  3. nitrofd

    nitrofd Lt. Colonel Forum Host

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    Last night my wife made some SMITHFIELD smoked pork chops in our skillet with it she glazed them with good ole tupelo honey .it wasn't like eating dinner but it was eating candy, had it with seasoned butter beans and scalloped potatoes.......ooh ooh so gooood.
     
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  4. Seduzal

    Seduzal 2nd Lieutenant

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    My 10" Skillet is over 55 years old , got it when I was in the Boy Scouts, I was the troop cook! Because I was the only one that could cook. :smile coffee:
     
  5. donna

    donna Brev. Brig. Gen'l Forum Host

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    Thought bump this thread on the iron skillet. The best one for cooking is the Lodge skillet.
     
  6. Youngblood

    Youngblood Sergeant

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    Lodge is good stuff and most of their stuff is made in USA. Some of the enamel stuff is unfortunately china.
    Im interested in trying their steel frying pan. Sane idea as cast iron just thinner and lighter.

    My best cast irons have come from garage sales. The old Griswold or Wagner Ware.
    You strip em down to bare gray iron and start over.

    The best thing about old vs new is they took the extra time to smooth the cooking surface back then. The newer Lodge is rough as sandpaper and all that much harder to get non stick.
     
  7. kel1985

    kel1985 2nd Lieutenant

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    Love my cast iron!
     
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  8. Anna Elizabeth Henry

    Anna Elizabeth Henry Sergeant Major Silver Patron

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    I was just checking out the Lodge skillet website and they have a whole recipe section. Found this timely corned beef breakfast recipe and thought I would share as it sounds yummy! Actually all of the recipes I saw looked great and were simple as everything goes in the skillet!

    Corned Beef Skillet Hash

    Ingredients -
    • 4 medium red potatoes, diced, about 1.5 pounds
    • 2 tablespoons avocado oil, divided
    • 1 tablespoon Cabot unsalted butter
    • 1 medium sweet onion, diced
    • ½ cup finely diced green pepper
    • 1 cup chopped corned beef
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • ½ teaspoon smoked paprika
    • 1/3 cup half and half
    • 4 whole eggs
    • 4 ounces shredded Cabot Seriously Sharp Cheddar (about 1 cup)
    Direction - http://www.lodgemfg.com/recipe/corned-beef-skillet-hash-with-eggs-and-cheddar
     
  9. nitrofd

    nitrofd Lt. Colonel Forum Host

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    Love corned beef hash.w used to be able t get Cabot cheeses a our Walmart,but they stopped carrying it to expand their own private label cheese.
     
  10. Frito

    Frito Corporal

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    My wife has a bunch of cast iron stuff and she can cook the best Fried Chicken and pancakes in her skillets. That is prolly the reason I,m slightly puggy LOL:mstickle:
     
  11. bankerpapaw

    bankerpapaw 2nd Lieutenant

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    Cracker Barrel still sell iron skillets.
     
  12. donna

    donna Brev. Brig. Gen'l Forum Host

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    They (Cracker Barrel) have some Iron Skillet cook books too.
     
  13. JohnW.

    JohnW. First Sergeant

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    The iron skillet and Dutch Oven are to cooking (campfire or stove) what the Bessemer Furnace was to steel making.
     
  14. rdengmurr

    rdengmurr Private

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    Iron Skillet Corn Bread and Mac and Cheese....:smile: And could also be used as a weapon......:smile:
     
  15. JohnW.

    JohnW. First Sergeant

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    This is true. I'm sure alot of men can atest to the fact that the iron skillet can fry up a mean goose egg at 3:00 AM. LOL:giggle::giggle::roflmao::roflmao::roflmao:
     
  16. JohnW.

    JohnW. First Sergeant

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    DROOL:bee::cool:
     
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  17. rdengmurr

    rdengmurr Private

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    Ha.....too funny...and the sound as it hits...KLUNK.....:smile:
     
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  18. Seduzal

    Seduzal 2nd Lieutenant

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    .


    :dance::dance::dance: :smile coffee:
     
  19. War Horse

    War Horse Captain Forum Host Silver Patron Trivia Game Winner Regtl. Quartermaster Gettysburg 2016 Member of the Year

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    Yep, I own two. I call them my sticky pans. A regular light coating of oil keeps them in tip top condition. I wouldn't know how to cook without one.
     
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  20. jgoodguy

    jgoodguy Brigadier General Moderator Forum Host

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    I like them because they can survive my cooking.
     
  21. War Horse

    War Horse Captain Forum Host Silver Patron Trivia Game Winner Regtl. Quartermaster Gettysburg 2016 Member of the Year

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    My ribbed pan takes a beating when I cook my Ribeyes on it. I start on the stove then finish in the oven. Seasoned steaks seared on the stove then finished off in the over can make a mess. It's worth the clean up.
     
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