Cast Iron cooking...


Well-known member
Brass Subscriber
Alright folks,

I took one for the team and bought one of these yesterday,

I'll keep y'all in the loop on how it works.
As I carried it out of the store, I was already wondering if I made a mistake?

But I also had a 9" skillet, a loaf (bread Baking) pan, and a 10.5 Griddle.

The 9" Skillet was $15.00
In my mind, that is an amazing bargain.
Made in Tenneesee,
Fifteen bucks for a pan that could possibly last three lifetimes.
And actually get better with age.

As I scoured through the collection of Lodge pans, skillets, griddles and other pieces. It seems as though Lodge has picked up their quality control a bit. I saw no raw edges, no sharp handles, it all just looked like it took a step up in QC.

More as time allows.
Have some folks coming in next week, so it may be a bit.
Be patient, I have beer to drink with folks I haven't seen in over three years.


Domari Nolo
Forum Merchant
So last Christmas I got a 5qt cast iron pot for Jas Townsend.

I love the "old timeyness" of it. It is a raw casting, unseasoned. It was also a pretty rough casting. I got after it with a right angle grinder and flap sanding disk. I knocked off all the sharp edges around the lip. I also REALLY went after the inside and ground out the casting seams and flaws, making the inside significantly smoother. I seasoned it in my propane BBQ grill for a couple of hours using virgin Flax Seed oil. I never used Flax Seed before. I got the idea from Townsend.

I have to say that I am highly impressed with the Flax Seed Oil. It really is a hard finish. Seems to create a better finish than any other oils I have ever used.


Well-known member
Brass Subscriber
Ok, here was the maiden Voyage.

Some internet personalities were less than favorable in their reviews. They basically said it was overpriced, and not worth money. It was heavy, not very versatile and just difficult to use.

They weren't lying, it is heavy. As for the rest of it, the jury is still out. But so far so good.

Not being one to dip my toes in the shallow end. I took the plunge off the high board with a pizza.

Here are the components,
Pieces 1,2, 3, & 4,
The grill, griddle, and the two handles,

Piece #5, the oven/top,

I rinsed these both this morning with just hot water and a paper towel wipe.

Then I baked them in a 350º oven for an hour. They were preseasoned, but I err on the side of caution.

Two layers of Oak Charcoal, one down on the ash tray, one on the grate,

'Preheating the top,

On goes the pizza,

Cover and wait 10 minutes,

Had some minor overspill, but overall, not a bad first try,

The mess,

The Pizza,

The worst thing about cast iron is how difficult it is to clean up,

Leftovers for tomorrow's lunch,

It smelled so good, my Italian friend Rock Raccoonelli stopped by to see what was going on.

It wasn't perfect, but for a first usage, I was pretty stoked. Pizza was made from plain King Arthur Bread Flour, no Semolina, Could have used a little more heat top & bottom, but not much.

Overall, I was pleased.