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Old 04-26-2010, 07:47 AM   #11
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WOW! I didn't really listen to what you said. I just never thought it would be very similar to actual chainmail! Maybe get one of those chainmail type gloves you can wear so you don't cut yourself. I've seen those somewhere.

I'd also be worried about scratch'n the pan.
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Old 04-26-2010, 07:53 AM   #12
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Quote:
Originally Posted by mollyanne View Post
I guess this means
I win the milk debate!

(...in the Bizarre Foods thread)


Yep you win! What was I think'n anyway debate'n w/a woman! I've yet to win one w/wife or daughter.

Have you been called a turd yet today? Now ya have.

(had too many smiles and had to delete some)
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Old 04-26-2010, 07:58 AM   #13
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Quote:
Originally Posted by BigAL View Post
WOW! I didn't really listen to what you said. I just never thought it would be very similar to actual chainmail! Maybe get one of those chainmail type gloves you can wear so you don't cut yourself. I've seen those somewhere.

I'd also be worried about scratch'n the pan.
Can you scratch a cast iron pan, and if, so, is it a bad thing?
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Old 04-26-2010, 08:08 AM   #14
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Can you scratch a cast iron pan, and if, so, is it a bad thing?
Where I scratched my dutch oven on the outside, I have trouble w/that spot get'n rusty quick. But I haven't recured that thing for yrs, and I don't care for the outside as much as the inside.

Good point, though. Ok so it's scratched, add extra oil/recure, probably be as good as new. I'm gonna look for some of this chainmail.


You do chix alot, be great if you'd show how you do it w/some pix. I'm all for food pix.
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Old 04-26-2010, 08:32 AM   #15
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Here's a "chix" pic...(notice it IS on topic about chicken ) :
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Old 04-26-2010, 08:54 AM   #16
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Just found these at Wal Mart. I've looked before and never found them.

http://wwwndc2.walmart.com/ip/Scotch...-3-pk/13281602

I'd think copper would have a hard time scratching cast iron.

As far as pics of my cooking are concerned .... most of it is barely edible, much less appealing to the eye.
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Old 04-26-2010, 08:55 AM   #17
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Oh, I hate to see that. Now I can't eat KFC anymore, either.
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Old 04-26-2010, 08:58 AM   #18
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To clean the grill pan, after cooking is done, put enough water in the pan to cover the stuck on stuff and bring it to a boil. Boil to soften and loosen the crud. Clean with a wood spatula in the grooves.

Using the "chain mail" scurbber will take off the seasoning.

The difficulty with the grill pan is cleaning out the grooves. That's why I stopped using mine. A CI skillet with its flat surface gives you a lot more browning for flavor. You just miss out on the pretty brown lines.
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Old 04-26-2010, 11:56 AM   #19
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Quote:
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Here's a "chix" pic...(notice it IS on topic about chicken ) :
If they had that out in front of KFC, I know I'd eat there more often!
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Old 04-28-2010, 10:40 AM   #20
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Originally Posted by SeanCan'tCook View Post
OK, so i just got my Lodge Logic square grillpan:

https://secure.lodgemfg.com/storefro...idProduct=3940

I've been wanting one for awhile. I would've preferred a larger one, but the price of the few larger ones I could find was way too much; this one was just 19.95.

It says it is pre-seasoned, but does it need more? If so, how much?

Also, what about care? I know you should never use soap on it, but I seem to remember my old granny cleaning her beloved cast iron frying pan with just salt, and talking about the more stuff you cooked in it without washing, the better stuff tasted.
Brush it with grapeseed oil. Heat it on the stovetop until the oil just begins to smoke and turn the heat off. Set the pan outside to cool if it's smoking too much.

Do this four or five times before using, letting the pan completely cool before going through the process again. Obviously, you can do this over a succession of days.

Cooking a lot of bacon in cast iron is an old standby method of seasoning but this does impart a bacon smell for quite a while unless you blanch the bacon first.
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