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Old 07-18-2010, 12:28 PM   #29
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No GC I only own this one, I really like it as it has been well seasoned. Mostly roast with the fixings,Chicken & dumplings and the pineapple cake is all that comes out of it. I was told long ago when I started with it to stay away from tomatoe based dishes in it so I have never done it. That is a very nice collection of cast iron you have, Is any of it old griswold ware?
Robert
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Old 07-18-2010, 02:03 PM   #30
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Robert,

Sorry, no Griswold's, either Lodge or 1 unmarked. I seem to remember the tomatoe issue also, but I think if you do your cooking, don't overheat, remove and clean promptly I would do it, but going on Lodge.com would be a good place to check.

One thing that I really enjoy also is at home, using the smaller skillets (all but the 20") in the oven as Pizza Pans. One thing that I do is slide the finished pie out on to a cutting board to cut and not cut up in the 400 degree cast iron. The molten cheese hits it and instant extra cleanup compared to slide it out, wipe it down.

Gary
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Old 07-18-2010, 08:12 PM   #31
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Gary, thought you might get a kick outta this pic.

The DO was a gift from Susan for our 26th anniversary this year. The skillet was a gift from her sister and b.o.l last Christmas. Yes, we are a Scouting family. In fact, Susan is at camp this week with the girls. Thanks for the memories!

Jim
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Old 07-18-2010, 10:07 PM   #32
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I don't have any photos but I use cast iron cookware every day. I have a single piece of iron cookware in the traylah -- a very old Griswold frying pan with the tin plating on the outside -- and four frying pans of various sizes in my stick house. Three are newer ones from Lodge.

I also have an older Griswold dutch oven and a Lodge muffin pan and a biscuit pan.

The Lodge items, especially the muffin and biscuit pan, I have had to machine with a die grinder. Straight from Lodge they have too much texture from the casting process and stuff sticks. After some careful work with the die grinder, they perform much better.

Fry pans will eventually wear down without being machined from the action of cooking and cleaning utensils but the muffin and biscuit pans never will.
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Old 07-19-2010, 05:31 AM   #33
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When researching a very old cast iron piece I picked up this past year, I found this forum which was interesting and helpful. Some fascinating old pieces here!

Griswold and Cast Iron Collectibles' Forum

Maggie
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Old 07-20-2010, 07:54 PM   #34
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Jim & Susan,

I'm not sure if I could put that BSA Logo over a fire, I just might want to hang it and admire it.

But I think if it could talk, it would say, get me off a this wall, I'm tired of just hanging around and lets get some BACON GOING RIGHT NOW!

That's really nice.

Scouting, summer camp at Camp Firelands, MANY weekends at Camp Belden, The Belden Trail, being a SM at my old Troop during the 75th BSA Anniversary, watching a Tenderfoot make his first one match fire on a COLD winter campout, Klondike Derby time, seeing my Dad as a volunteer at Ft. A.P. Hill VA. National Jamboree, Yak Stew, sending 1st time campers in search of Horizon Line and Perforated Flour for Hotdogs, watching another T-Foot soap the inside of a pot instead of the outside prior to cooking, a Baker Tent at -6 degrees, Order of the Arrow, a star fire at parents night at summer camp, lashing skills, knife and axe skills, all of the Flag Raising and Lowering ceremonies oh boy this is another thread altogether.

Be Prepared.

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Gary, thought you might get a kick outta this pic.

The DO was a gift from Susan for our 26th anniversary this year. The skillet was a gift from her sister and b.o.l last Christmas. Yes, we are a Scouting family. In fact, Susan is at camp this week with the girls. Thanks for the memories!

Jim
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Old 07-29-2010, 01:47 PM   #35
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Superior National Forest, bacon and biscuits, this morning.

Maggie
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Old 07-29-2010, 06:54 PM   #36
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Maggie,

Was that really necessary?

Now all I can think about is BACON!!!!!!!! Maybe this weekend, we'll see. It's been a bit hot here to sit around the campfire. That ring looks like it would be pretty tough to steal, HEAVY LOOKING.

Thanks,
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Old 07-30-2010, 05:44 AM   #37
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Bacon cooked outside just tastes better.

That was one of the best fire rings, ever. In the ground, so the forest is protected but you can still see and enjoy the fire, with a grate on a hinge to be over the fire or not. Perfect for cooking over. They're not all so hospitable.

Maggie
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Old 07-30-2010, 08:13 AM   #38
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fire cooking

I've had two - yes two - el'cheapo dutch ovens. Both bit the dust after first use. My cousin has hinted she'd get me my grandfathers but nothing yet ...

Anyway - here's my only *consistent* fire cooking. Kinda like a dutch oven. I've only done turkeys this way. Started as just a Thanksgiving thing but it's so easy and the turkey is sooooo good that I do it almost every time I camp. I've since found a smaller drum - but it still looks like crap. I've tried spraying olive oil on it to keep it from rusting but I need to be more vigilant.
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Old 07-30-2010, 06:48 PM   #39
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Turkey Cooking, WOW!

funkill,

I see it ain't a cast iron thing, but I bet some of us would like a bit more detail on the setup and technique. Looks like a center support, sitting on tin foil, covered and radiant heating from adjacent coals, please fill in the rest and maybe consider a new thread with Turkey Techniques.

That looks real interesting and DIFFERENT!

Maggie, I couldn't agree more.

I fuss a bit about the condition of a fire pit at camp, it really bugs me to see or have one that was a garbage burning fire instead of a cook fire and kept clean of debris. I carry a small Army folding shovel just to clean out a trash fire ring.
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Old 07-30-2010, 07:32 PM   #40
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It's not a cast iron thing, but it is a FIRE COOKING thing! Looks yummy, too.

Cooking over fire is so primal.

Maggie
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Old 07-31-2010, 04:42 PM   #41
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funkill,

I see it ain't a cast iron thing, but I bet some of us would like a bit more detail on the setup and technique. Looks like a center support, sitting on tin foil, covered and radiant heating from adjacent coals, please fill in the rest and maybe consider a new thread with Turkey Techniques.

That looks real interesting and DIFFERENT!
You got it! Stainless rod in ground, several layers of foil placed so that it doesn't exceed the diameter of the drum, turkey placed on rod and all sealed inside the drum. 10lb charcoal briquette coals are piled around the perimeter of the drum and then two layers placed on top. Two hours later, the 12lb bird is done! I play around with different brines and usually marinate it 10-12 hrs in advance of cooking.

I got my 30 gal steel drum from an old hardware store and they cut it down for me. Last year I ordered two steel buckets that I like much better. In each, I set a fire inside to burn off any/all protective coatings. This is the website I started with to learn about Turkey-in-a-Bucket: Turkey Bucket - Home

Laura
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Old 08-01-2010, 09:45 AM   #42
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Laura,

I will be coming back to check our your details, I'm offically intrigued. But now I need to go start up my smoker, we're having friends over for dinner, smoked ribs and hopefully edible grilled corn. I say hopefully, not due to my skills, but to SC not having the same caliber sweet corn that we had in OH, we got other things, but the corn ain't the same, sorry.

Gary
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