Traditionals and Cast Iron Cookware

[Will Power]

Horsewright Great stuff! Save some for me, and some of that Bourbon too

I love meat with green beans and salad, mouthwateringly satisfying

Thanks, Will

 

[Horsewright]

Horsewright Great stuff! Save some for me, and some of that Bourbon too

I love meat with green beans and salad, mouthwateringly satisfying

Thanks, Will

Ya bet! Cheers my friend!

 

[Will Power]

DO NOT RE-HEAT!!

 

[Will Power]

The Other Side of the Pan

 

[Wild Willie]

This no.8 ten-inch with the name worn off needs some work. With 12" Russell Green River.

Just a little elbow grease, and some regular grease and it'll be handsome... Sweet knife btw

 

[Wild Willie]

Beef shanks braised in the cast iron and then slow baked:

Couple of our own grassfed ribeyes:

On the Blackstone. Made that fork as part of a carving set years ago:

Couple of my knives manning the "Baby" Blackstone:

I may have to sell my business and move out there to cowboy! Awesome post as always.

 

[Wild Willie]

A little late breakfast, yellow knife, yellow potatoes, and some eggs fresh from the coop...

 

[Horsewright]

I may have to sell my business and move out there to cowboy! Awesome post as always.

Thanks!

 

[Barman1]

Cooking up some home fries for my "breakfast".
The slip joint is easily recognized, Garrison chef underneath.
My next stove will have gas burners...

 

[BIGDORK]

DO NOT RE-HEAT!!

beautiful collection of white bones there Will! Is that a liner lock 85 on the end?

 

[Will Power]

BIGDORK Thank you, it certainly is but it's no longer under my lock & key

 

[screened porch]

Just a little elbow grease, and some regular grease and it'll be handsome... Sweet knife btw

Thanks. The guy I bought the knife from can't have seen the Green River stamp. It has a distal taper to almost paper-thin at the point.

 

[Wild Willie]

Thanks. The guy I bought the knife from can't have seen the Green River stamp. It has a distal taper to almost paper-thin at the point.

That's awesome, I personally prefer a longer chefs knife myself. The one I'm using now is 13 inches... The only way I'd like it better would be if it were carbon steel.
Here it is with my small lodge pan I use for eggs, and my case Slimline trapper for size reference

 

[Wild Willie]

Cooking up some home fries for my "breakfast".
The slip joint is easily recognized, Garrison chef underneath.
My next stove will have gas burners...

It's definitely a tough learning curve with cast on an electric stove... Now i honestly have trouble on gas!

 

[Wild Willie]

The Other Side of the Pan

Could you tell me more about your pan there? I'm familiar with most of the old american companies, but I'm intrigued by that stamp.

 

[Hickory n steel]

My 10", my griddle, and my most used kitchen blades.

I was getting by with just the 10", but the griddle is sure to be a real game changer with it's grill side, and I'll be picking up a 12" here soon.
You just can't beat Lodge for the money.

 

[Wild Ben]

Couple of our oldies on our 1940's stove - steak n taters for supper! Of course, my Lambfoot is overseeing the action.(Wagner Ware on the left and 1960's Lodge on the right).

 

[jsdistin]

I assume the occasional carbon steel skillet mixed in is ok as well?

 

[Spaten]

This is by far the most frequently used pan in the kitchen. It’s a Lodge, and the best part is, I got it for free from a cousin who didn’t know how to take care of it.

 

[screened porch]

I assume the occasional carbon steel skillet mixed in is ok as well?
View attachment 1296379

I'm keeping an eye out for carbon steel skillets. I saw a stack of them at an antique mall, and thought, "Hmph. They're not cast iron." No, they're lighter weight, with a finer-grained surface texture, and are similarly seasonable.