Cast Iron Cookery

[RR Homestead]

My cast iron skillets are old, a few Wagoner in the mix, all sizes. No Dutch oven, guess I oughta get one or two, I don't have any enamel iron either. The Lodge is not smooth, it has a grainy texture, for best results use a paddle type sand paper on a drill to slick it up before seasoning.

The Wagoner pieces I have are a much lighter weight, thinner, but strong. A big difference that the later pieces.

This a company that is making new cast iron, I've seen it in person. Each piece is a work of art, smooth glassy finish, beautiful. I want one. Or two......... hand crafted, truly a piece to be treasured forever, passed down to the next generation.

Fredericksburg Cast Iron Co.

Fredericksburg Cast Iron Co.

www.fbgcastiron.com

For stainless steel, I have some pieces from Wolfgang Puck, it was a set at Sam's for only $100, some 15 years ago. But my favorite pieces are the Saladmaster that was my mother's. Those pieces are from 1957. I even have the vegetable slicer/shredder. It is a 3 legged station that cones fir onto and I turn the handle. Love and adore it!

I would not let a good wagoner pass by if I saw one around here. We have a couple.
Going to check out this company. Haven't seen these before. Maybe a new housewarming gift for ourselves?

One cast iron pan here. A Lodge, I ~think 10 inch. Great for so many things - and pizza as well (thick crust), and frittata, a lot of start on the stove top finish in the oven things.
Definitely no soap. When it's hot add liquid / water it will deglaze it - get the brown stuff up (good stuff for gravy) then scrub a bit if necessary with a bush and rinse, back on the stove top to dry, and a very quick light oil to finish.

Oh my gosh. Pizza in a cast iron is my absolute favorite. A little butter under it and a good crust..... Be back in a bit. Need to clean up this drool