Pheasant burgers

Started by ramjet, January 19, 2018, 08:38:35 PM

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bigG

#15
January 30, 2018, 07:29:17 AM
I am now the (proud) third owner of that cast iron (two 10 inchers). Easiest thing to work with.
If I agreed with you we'd both be wrong.

ramjet

#16
January 30, 2018, 05:43:58 PM
Love the cast iron ran into a fantastic deal on smaller Dutchnoven without a cover but I found one very reasonably priced. Also had my brother give ma segmented one for Cornbread. Since added two grate squares and a flat plate one side smooth the other with grate. Cast iron is the best. Clean them with course sea salt and re-season with a high heat oil not olive oil because it can go rancid. Finding a Lodge cast iron that is years old is as good as gold...... ;D ;D

I use cast iron on my Big Green Egg all the time.

bigG

#17
January 31, 2018, 08:02:24 AM
Griswold is the name to look out for for the very best. The only one that I know of with greater collectible value. I love my Lodge stuff, though. USA, all the way.
If I agreed with you we'd both be wrong.
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