Teardrops n Tiny Travel Trailers

Harbor Freight has their 3 PC. Cast Iron Frying Pans on sale for 4.99. Anyone used them?

What sizes do they have?

Thanks for the link

Those are my favorite cooking utensils, there will definitely be a set in my TD. Mine go from 6"- 14" Plus a two burner griddle and a Dutch oven. I don't care how expensive the cookware is I don't think anything cooks better than cast iron. Besides the fact that they are almost indestructible.

Just keep them well seasoned...

Jimbo wrote:Harbor Freight has their 3 PC. Cast Iron Frying Pans on sale for 4.99. Anyone used them?

I've found that the Lodge cast iron is far supperior to the "Made in China." I"ve found them not that uniform and often with pits in them. That said, Cast Iron is the only way to go - "The original non-stick" cookware. I have a stack of dutch ovens (9) and my pot rack is filled with cast iron skillets (10)

But hey, for $4.99 looks like a no brainer. I just don't know what I would do with 3 more skillets

JMO

Nine?....
That's quite a collection...
I had five barbeques, but I just gave my former step son one, so I'm down to four...
So... I take it that you like to cook underground, eh?

Dean in Eureka, CA wrote:Nine?....

So... I take it that you like to cook underground, eh?

No, never used them underground. Just pile the charcoal on and let'em simmer. . . or bake . . . sometimes fry. Wife went on a diet here a couple years ago and I've not used the dutch ovens that much. Not conducive to "low fat" cooking. I'll probably have to burn and re-season them. I imagine they are "rank" by now. I'll have to check them out and maybe bake some bisquits and make some gravy for supper. Maybe break out the sorghum syrup.

I like gravy, especially country gravy with sausage way too much...
You know... I've never heard of sorghum syrup before, but I just did a search on on it, sounds like it's pretty popular back in the south east...
I'm going to have to see if I can find some locally and try it on some bisquits...

I figure for 4.99, I'll give it a shot. I've never used cast iron before though. This should be an experience.

Hey Jimbo,
When you get 'em home, wipe them down with some cooking oil real good and throw them in the oven for an hour or so around 325F, then let them cool down to room tempurature. That will seal and season them as cast iron is quite porous.
Keep repeating that process for several more times after each use until they turn jet black over time.

Dean in Eureka, CA wrote:I like gravy, especially country gravy with sausage way too much...

I'm going to have to see if I can find some locally and try it on some bisquits...

Sausage, sausage and more sausage Yeah!

Sorghum or "sogum" as it's called "in the mountains" an acquired taste. It is available at most Cracker Barrels IF you ask for it. Sometimes the servers are a little confuse and will bring Molassas instead of Sorghum. I was raised (reared) on Sorghum. Some warm it up, add a little baking soda to make it foam. I like it straight with a little butter mashed in and stirred up. The biscuits are there only to hold the Sorghum. Cut each top and bottom into four peices each. Roll your fork around in the sorghum then quickly slap it on the biscuit peice. The biscuit just keeps it from runnin' off the fork.

Now, Sorghum is different from Cane Syrup you find in bottles and sometimes in cans in the markets. Sorghum is often seasonal (Fall) and it makes a BIG difference who mills it. i.e. there's Sorghum then there's SOGUM - Stripped cane etc. etc.

Blairsville, GA has a Sorghum Festival each fall.

Oh, Man. Don't get me started on my Sorghum

Geron wrote:Oh, Man. Don't get me started on my Sorghum

You can always discuss this in the counseling section!

Mike...

I just emailed a couple and a fellow that sell it, inquiring to see if they UPS it.
(Pete-n-Doreen and Brother Mark)

Here's one of the websites I found.... http://www.guenthersorghumsupply.com/