Cast iron pans

Yes, grinding cast is the dirtiest type of grinding, but once you have a good surface....

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Originally Posted by Sinker

I dunno about thhe wire wheel or sanding. You guys do what you like, but your not touching my pans with that stuff. I have pans that ive been using for 20yrs or more, and have never seen a spec of rust. How can they rust if you use them all the time and oil them after each use? Doesnt make sense to me. Taking a wire wheel to them defeats the purpose of seasoning them, doesnt it? I dont even like to use aa scrubbie on mine, and 99% of the time I dont have to. Just a rinse in hot water, and wipe dry with a paper towel, set upside down over the burner I just turned off, then when dry and still warm, a light coating of oil.

S.

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when someone does not care for them and they rust. They get put out in the shed and forgotten. Then I find them and take them home...

I found a Smart's No.9 dutch oven at the local dump last year. Someone just set it out for anyone to grab up, but unfortunately it had been out for awhile as it is covered in rust. I haven't tackled it yet but intend to. One persons garbage is another s treasure! This is a good thread!
I should add that it is almost identical to the one I currently have and use regularly.

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Originally Posted by BIG MAC

Best steak you'll ever eat is done in a cast iron skillet. pre-heat oven to 400 preheat frying pan and ad just a few drops of oil,

take your seasoned 2" steak and seer each side for 2 minutes put pan in oven for 8 mins for rare 10 for med. remove and cover with foil for 5 minutes.

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Tried this tonight with a Moose steak . It was delicious but I can't wait for warmer weather so I can spend some quality time with my Webber charcoal grill.

Any steak, seasoned with salt and pepper and seared in a cast iron pan, placed in the oven,[in the pan] for 9 min. at 350 deg. will be the best steak , you ever had.....even off a Weber!! lol

I have a number of old time cast iron pans out in the barn - for years we used them and they were great - then one year when I got my yearly examination my blood work showed that I had a high iron count - doc asked me if I used iron pans - said yes - he told me not to use them anymore because you pick up a lot of iron when you use them - and I was getting too much which is bad for your liver -

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Originally Posted by JoePa

I have a number of old time cast iron pans out in the barn - for years we used them and they were great - then one year when I got my yearly examination my blood work showed that I had a high iron count - doc asked me if I used iron pans - said yes - he told me not to use them anymore because you pick up a lot of iron when you use them - and I was getting too much which is bad for your liver -

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I just give blood every three weeks.
Hemochromatosis

BIG word, small life style changes.

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Originally Posted by Snowwalker

I just give blood every three weeks.
Hemochromatosis

BIG word, small life style changes.

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Well Iil be damned!
I'm not the only one.
Every three weeks isn't too shabby. How long have you been at it?

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Originally Posted by oaknut

Well Iil be damned!
I'm not the only one.
Every three weeks isn't too shabby. How long have you been at it?

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A few years..I normally run in the 90 to 120 on the hemoglobin test. But have a pint/litre drain and it only drops a few points.
Never been told I have but been asked a lot.
Problem I don't really have any of the Symptoms.

• chronic fatigue
• joint pain
• arthritis, especially of the knuckles of the first and second finger, and thumb
• a change in skin colour, either bronzing like a tan that never fades or a slate gray
• abdominal pain and distention
• menstrual irregularities and premature menopause
• loss of body hair
• loss of libido or sexual drive
• impotence
• sudden weight loss
• thyroid problems
• mood swings and other personality changes such as severe depression or anger
• elevated liver enzyme levels, such as AST, ALT, GGT or alk phos, on routine blood work
• elevated triglyceride levels
• increased glucose levels (blood sugars)
• diabetes (adult onset or Type II)
• enlarged liver, cirrhosis or other liver conditions
• irregular heartbeat (arrhythmia)
• congestive heart failure or cardiomyopathy, a disease of the heart muscle

I was at one time a Free Diver( Breath hold Diver) 4 1/2 to 5 minute dives all day long. Breach and take a few puffs of air and a short 1 1/2 to 2 minute dive to help push the CO2 out and then lay in the sun to warm up.
Lost three pints one night when an IV line came out well I was in the Hospital for a work place Injury. The IV was an Anti-biotic drip. Slowed me down a little for a day or two. Then the Nurses started threatening to bleed me again if I didn't behave.

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Originally Posted by B Wilson

The worlds greatest cast iron frying pan died a couple of years ago when Imbleau's foundry in Renfrew closed up shop due to cheap poor quality offshore (Chinese) crap flooding the market.

best bet for finding a real good pan, will be estate auction sales and bring lots of cash

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I've picked up parts from Imbleau's for our camp's old Renfew Acorn stove. It's pretty neat when you can drop by the foundry and find in-stock parts for a 100+ year old stove....but no more.