It's not cast iron

[Cruiserdrew]

I hate to tell you, but that griddle will last you the rest of your life. It barely looks even broken in. You are seasoning in the best possible way-with raw animal fat. In time, it will be the best non stick griddle in Memphis.

I love my DeBuyer pans. They are the ones to cook on after the apocalypse. I still like my cast iron, but not as much. The DeBuyer pans are better. Heck, even the Lodge steel pans that started this thread are better than anything else out there.

When we first moved to California, we bought a Lodge CI 10in skillet. They were still machining the inside in 1985. It's the one. It's kind of sad that it's almost not needed, even for high temp searing.

You will be very happy with the DeBuyer 12 in. Mine was used on the Utah trip, and then almost every night since I got home for something. Either eggs in the morning, or some other protein that has needed a pan sear since. It's a good sub for cast iron, and much tougher.

 

[FJ60Cam]

I love this thing.

More...

Interesting tidbit - that egg had a double yolk. My wife saw a double rainbow the day before. Coincidence?

 

[Cruiserdrew]

Dude---You got twins on the way......

 

[FJ60Cam]

$&@%#

 

[rusty_tlc]

Bump... I have a Debuyer 12" fry pan on the way. I can't wait.

Meanwhile, I've been trying to wear out this griddle, but it just keeps chugging along.

I tried to make flat top burgers on it tonight. The grill didn't quite put out enough direct heat, but they were still tasty.

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With my cast iron griddle I leave it in the grill for a good half hour at max temp to get it to heat. Maybe try a longer pre heat before you start cooking. BTW I'd eat those even if the griddle was a little cool.

 

[FJ60Cam]

Oh, it was plenty hot when I put them on, but the grill couldn't bring the griddle back up to temp since it doesn't have a direct flame like a stove.

I might try it on the charcoal grill next time.

I could also make them thinner and double up.

They were still tasty and juicy! Best I've had in a while.

1/2 bison, 1/2- 80/20 beef. That's our house burger meat these days. Cheese was smoked Gouda and pepper jack

 

[rusty_tlc]

Tough to beat the heat capacity of cast iron for a griddle.

 

[FJ60Cam]

Oven bacon with the griddle...

 

[tag3]

Speaking of bacon. I pulled out the jar of bacon grease I keep in the fridge to brown some taters and my daughter says, "oh, that's what that is for."

 

[FJ60Cam]

So right after I ordered my 12" Debuyers, a full set of new, but opened pans popped up for sale... so I bought 'em

However, now I've got two 12's. If anybody needs one at a good price, gimme a shout! Off to a good home!

 

[FJ60Cam]

I took the new pans for a spin this morning. This was the maiden voyage for the 8" & 10". I didn't think I would use the 8" pan, but it was nice to have something small to heat up the omelette fillings.

I did the 'spresso salty seasoning method and there was absolutely no sticking with the eggs. I used the regular small pat of butter, nothing excessive.

Here is my "it IS" and "it's NOT" cast iron storage - a busted built-in wine cooler that costs more to fix than replace.

 

[Cruiserdrew]

That's a meaty looking omelet! Get your cholesterol checked!

I was cooking last night on both 12s that I have-the Lodge and the DeBuyer. Both awesome. Made beef carnitas (well, beef, made like carnitas) and it turned out awesome.

 

[FJ60Cam]

Ha! That's turkey sausage!

But I do have elevated cholesterol thanks to my genes, so my wife has convinced me to back away from the pork some (and take a low dose statin.)

 

[spressomon]

After handling Pasquale's big 14 inch a couple days ago...get your minds out of the gutter boyz ... I'd have Popeye biceps in short order moving that thing around

 

[FJ60Cam]

I can't imagine! I got carpal tunnel and tennis elbow from the 12 incher. Much heavier than the ole Griswold!

 

[concretejungle]

Just as an FYI guys... thanks to the delicious meals i experienced and having burner envy..... I went directly to the store once returning from Utah and purchased myself a nice lodge steel pan and a griddle! I'm ready to season and try some cooking on them.

 

[Cruiserdrew]

Just as an FYI guys... thanks to the delicious meals i experienced and having burner envy..... I went directly to the store once returning from Utah and purchased myself a nice lodge steel pan and a griddle! I'm ready to season and try some cooking on them.

The Lodge steel pan comes seasoned already so just a bit of oil wiped around in the pan and you're good to go. Which griddle did you get?

Now you need a Coleman stove!

 

[concretejungle]

I have a coleman stove! I just have the propane version so i'm not quite a purist! I forgot to break out my trick little single burner coleman propane stove so i could have hung with the 3 burner guys....

Yes, i know it's already seasoned, but i wanted to practice the salt and oil method. It will be my first seasoning of a pan so it should be interesting. I got, what looks like the same griddle you had.

Now i just need to play with an electrolysis bath so i can clean up the one good CI pan i do have.

 

[FJ60Cam]

Was it this one?

 

[OGBeno]

Ha! That's turkey sausage!

But I do have elevated cholesterol thanks to my genes, so my wife has convinced me to back away from the pork some (and take a low dose statin.)

That probably didn't work very well when hanging with Andy and Tom and Pasquale..... They love BACON!!