| T O P I C R E V I E W |
| countrymommy85 |
Posted - Dec 31 2014 : 08:28:45 AM
Recently I found and bought some cast iron kettles/pots that had dirt and flowers in them. There aren't any holes in them (yay!) so do I treat them the same as skillets, in regards to refurbishing them for use in the kitchen? I'd love to have soup in a cast iron kettle/pot. (Not sure the proper term). Thanks all!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| 6 L A T E S T R E P L I E S (Newest First) |
| Old Spirit |
Posted - Sep 20 2015 : 6:58:15 PM
I noticed on a couple of my pans the sides have a little peeling, make sense? Anyway what is best thing to do to remove and repair?
Rae
...those who hope in the Lord will renew their strength. They will soar on wings like eagles:...
Isaiah 40:31
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| countrymommy85 |
Posted - Jan 05 2015 : 2:05:28 PM
Yes, I found Pam kills the seasoning big time. At first I couldn't figure out why I couldn't get my seasoning to stick, then I quit using Pam and that is how I figured out it was the Pam. I love using my own rendered fat/lard from animals we butcher ourselves. (One perk of doing the butchering yourself, or I suppose you could just ask the butcher). I can't wait to get them cleaned up and start working on the reseasoning!!! I'm hoping for lots of outdoor cooking with them this year!!! Thanks so much!!!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| Terralea |
Posted - Jan 03 2015 : 10:46:45 AM
The longer you leave tomato based things in your cast iron the more iron taste you get. I make things and take it out quickly. I can see why spaghetti would pick up the taste...it simmers for a long time. I had always heard that you get some important minerals from the pot...namely iron. We women need lots of it with all that we do. I may have mentioned that I routinely found my cast iron pots outside after a meal. My husband was feeding the dog in them....I should have thumped him. Instead I taught him how to season them properly. I think I won when he realized how much work it was to get the growing rust and stuff out of the pot before you season them. Now he just takes the pan off the stove, cleans it and wipes it with some oil or lard.
By the way, from what I have read, Pam is a killer on your seasoning job so don't use it. I have a had pump oil dispenser that I have olive oil in and I use that if I don't have any lard around....yes....I said lard. I make it from scratch...it's amazing.
Terralea |
| cajungal |
Posted - Jan 02 2015 : 3:02:50 PM
I hope you're able to get them cleaned up for cooking. What Terralea described....scrubbing and seasoning...is the best way. I love all my pieces from my grandmother and my mom.
Yes, tomato based soups do have a tendency to strip the seasoning. But, it also can give a metallic taste to the food. I used to avoid it. But, then I thought that the pioneers traveling across America must've cooked soups and chili with tomatoes in their pots. So, I don't avoid it as much anymore. I especially love cooking a pot of chili in my large pot. In fact, on New Year's Eve, we had a bonfire and I cooked the chili outside on coals. YUM! The only thing I find takes on too much of a metal taste is spaghetti sauce.
Catherine
Sister #76 (2005)
One of the best compliments from one of my daughters: "Moma, you smell good...like dirt.
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| countrymommy85 |
Posted - Jan 02 2015 : 2:28:49 PM
Okay, great! Do you ever make tomato based soups in them? If so, do you find it strips the seasoning at all? That set sure sounds amazing! Too bad you weren't able to have it passed down to you, that sure would have been a family treasure!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| Terralea |
Posted - Dec 31 2014 : 12:07:24 PM
That's what we did...worked great. Barry scrubbed them with a wire brush real well and then seasoned them twice before we used it. Seasoning is usually my job but Barry knows how much I love my cast iron things and jumped in to help. My great grandfather worked for Wagner Ware before it was purchased by Griswald. I think it belongs to Lodge now. My grandmother once told me that her dad made her a miniature wood burning stove with all of the pots and pans, etc. Unfortunately she did not have it by the time I would have loved to have it.
Happy cooking to you.
Terralea |
