Sparks Posted January 27, 2021 Share Posted January 27, 2021 I pretty much only cook in cast iron. Anyone else? Link to comment Share on other sites More sharing options...
crockett Posted January 27, 2021 Share Posted January 27, 2021 Not anymore... heavy copper is my thing... I like how it keeps heat and is still controllable... Link to comment Share on other sites More sharing options...
LostinTexas Posted January 27, 2021 Share Posted January 27, 2021 (edited) Cast or carbon. Funny my Wagner skillets are the same or less weight than the carbon. The old stuff is really the good stuff. Both the Wagner's are over 100 years old and I'm the 4th gen for them. Edited January 27, 2021 by LostinTexas 1 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 Cast iron, copper, clad stainless. Like a painter picks a brush, I pick my pans. Somewhere between right tool and the mood I’m in. The last one is hand forged Wrought Iron. 36,000 hammer blows. 1 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 I dig pans. 3 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 Some of the cast iron. 2 Link to comment Share on other sites More sharing options...
LostinTexas Posted January 27, 2021 Share Posted January 27, 2021 3 minutes ago, Batesmotel said: I dig pans. Bates,,,,,,,,,,,,,,,,,,,you might consider some help. Just saying. Nice collection, but I never was able to use stainless without even water sticking to the pan. Never tried copper. I figure it ain't broke,,,,,,,,,,,,,,,, Link to comment Share on other sites More sharing options...
Administrators Eric Posted January 27, 2021 Administrators Share Posted January 27, 2021 9 minutes ago, Batesmotel said: I dig pans. So does this guy. Nice set of pans. 1 2 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 Loved that show. 1 Link to comment Share on other sites More sharing options...
MO Fugga Posted January 27, 2021 Share Posted January 27, 2021 I got a square lodge searing pan for Christmas. Ain't used it yet. Jeez, Bates! There's a connoisseur for everything apparently lol. Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 12 minutes ago, LostinTexas said: Bates,,,,,,,,,,,,,,,,,,,you might consider some help. Just saying. This is actually scaled way back from where it once was. But the garage is bad. Not just pans but commercial restaurant gear. Most used just a couple days a year for big parties. Culinary school ruined me. 2 2 Link to comment Share on other sites More sharing options...
holyjohnson Posted January 27, 2021 Share Posted January 27, 2021 1 hour ago, Batesmotel said: I dig pans. Daaammmmnnnnn.... i like how there's even more hanging in the Kitchen. i have a few Le Creuset Enameled Cast Iron Skillets and Dutch Ovens and use them more and more over bare cast Iron. 1 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 I have never serious used enameled iron. I want a good Dutch oven in enamel but I’ve never found a good used one without cracks. Much of what I own were used. Especially stainless that people couldn’t clean correctly. Barkeepers Friend is the secret to cleaning abused copper and stainless. 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted January 27, 2021 Share Posted January 27, 2021 I cook mainly in copper, but I have lots of cast iron and carbon steel. Bates, I've never seen anyone else with an aebleskiver pan. Looks like a tamagoyaki in there, as well? 1 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 27, 2021 Share Posted January 27, 2021 That is a Tamagoyaki pan. Love omelets. The most unique pan is my Chestnut Roaster. Just hard to find good tasting nuts anymore. 2 Link to comment Share on other sites More sharing options...
Historian Posted January 27, 2021 Share Posted January 27, 2021 Wow, Bates. You must truly enjoy cooking. We have several cast iron items. Love the Dutch oven. That thing is amazing. And of course regular pans. Ive been known to use them inside the house and on the grill. Once made a venison stew on the Dutch oven that cooked for many hours on the grill under wood. That was a fine meal. 1 Link to comment Share on other sites More sharing options...
holyjohnson Posted January 28, 2021 Share Posted January 28, 2021 6 hours ago, Batesmotel said: Just hard to find good tasting nuts anymore. Link to comment Share on other sites More sharing options...
Maccabeus Posted January 28, 2021 Share Posted January 28, 2021 23 hours ago, Batesmotel said: I dig pans. Wow, that's an inspiring collection! At the same time, it is also inspiring me to go minimalist and thin out my own much humbler collection that's still more than I need. 1 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 28, 2021 Share Posted January 28, 2021 I never set out to get this much but right place, right time and it happened. Like I said a lot of it was used and badly abused or neglected and I got it real cheap. Like 5% of new for All-Clad pans. A lot of this is headed to my kids someday. I hung it because I’ve broken my back a couple times and bending over sucks. So I put things up instead of down in cabinets. We have two big parties here each year lots of people and lots of cooking. On those days this place rivals a commercial kitchen. Link to comment Share on other sites More sharing options...
DWARREN123 Posted January 28, 2021 Share Posted January 28, 2021 The thing about cast iron cookware is it does well when treated right. If someone says something bad about your cooking you can beat them with it! 1 Link to comment Share on other sites More sharing options...
Batesmotel Posted January 28, 2021 Share Posted January 28, 2021 (edited) 1 hour ago, DWARREN123 said: The thing about cast iron cookware is it does well when treated right. If someone says something bad about your cooking you can beat them with it! Even if someone abused it, it can probably be rehabilitated. Edited January 28, 2021 by Batesmotel Link to comment Share on other sites More sharing options...
Walt Longmire Posted January 28, 2021 Share Posted January 28, 2021 Cast iron here for most of the cooking, and stainless Lustre Craft for everything else. Cooked up a pile of moose steaks in the cast iron a few days ago and enjoyed eating leftovers with no cooking for a few days. Tonight I slapped a bunch of Halibut steaks in the Lustre Craft and enjoyed. Have enough left over for tomorrow along with the home made tartar suace. 1 Link to comment Share on other sites More sharing options...
Dric902 Posted January 29, 2021 Share Posted January 29, 2021 My blessed mother had a huge cast iron that she got from her mother in the ‘20s she did everything in it. Eggs, bacon, biscuits, even cornbread. She had a coffee can full of lard on top of the stove, whenever she was cooking it would soften up. She would just stick her spatula in it and into the skillet. she would n]make an eb[noire dinner of pork chops and fried potatoes, onions, flour. All at once. nothing stuck to it after so long . 2 Link to comment Share on other sites More sharing options...
syntaxerrorsix Posted February 3, 2021 Share Posted February 3, 2021 These are my primaries, but I also have a cast iron wok, a dutch oven, a searing plate for the BGE and the cast iron grate for the BGE. My tortilla press is cast iron as well. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now