Let's taco 'bout it!
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Let's taco 'bout it!
- Sharon went to Taqueria 27 this week, where she loves the GOD (Guacamole of the Day) and got her usual Duck Confit Tacos with caramelized leeks. By the way, Lee LOVES the mole there.
- Winter went down to the first week of the Bountiful Farmer's Market to support Lee's bubble waffle stand Bee's Knees Waffles, and she saw Romina Rasmussen of Les Madeleines Bakery walking around. Winter found out from Romina that she sits on the board of a bakery called Flourish Bakery, which is a program that helps incarcerated individuals develop marketable skills as a baker and business person. Winter loved the coffee cake, the falafel crackers, and the lemon shortbread cookies. By the way, let's help a cool cause out and raise some money for a brick and mortar bakery.
- Welcome to Ned Adams of Dutch Oven Daddy on today's episode (by the way, we're not doing a Part 1 and Part 2--we thought it best to only do one good, long episode)! Thanks for being on our show, Ned!
- Ned got into cast iron when his mother-in-law gave him a cast iron skillet and decided to cook her a meal each week when she broke her leg overseas.
- He got a factory tour of Lodge at their 3rd Street Foundry. Lodge takes several types of iron, melts it down, pour it into molds, cleans off the pieces, then pre-seasons the cast iron, boxes the cookware up and ships it out.
- How does the polishing happen? Most manufacturers don't polish the cast iron anymore, because it can be quite expensive. It was previously done by hand, which is time-intensive.
- The molds are made of two sand molds.
- Lodge cast iron is made of 3 ingredients: pig iron (iron found in natural environments), old cast-off cast iron pieces, and scrap steel.
- The older brands are Griswold, Wagner Ware, Birmingham Stove and Range (BSR), CHF (Chicago Hardware Foundry).
- Griswold's logo usually involves a cross and the word Griswold is stamped on the bottom of the pan.
- Gate marks are from pieces the pre-1900s. It was made when the pan was being pinched off from the mold.
- WagnerWare has a lovely script with a shared W in the logo.
- Camp ovens generally have 3 legs on the bottom and lip on the lid (invented by Paul Revere, a metal worker) to hold the charcoal. Self-basting lids on the camp ovens have bumps on the inside.
- How does cast iron seasoning work and how do you do it? We've talked about it before on a previous episode here, but Ned gets into seasoning and how he does it. He says you can use whatever oil, just as long as you get it to the right temperature for the oil used. Per Ned, anytime your food sticks, you need to season your pan more. Ned goes 3 to 5 layers of seasoning. Cast iron before seasoning is not black, it's gray.
- How much oil are you using? You don't need very much oil--a very thin layer--on the inside and outside also. Rub it all over the pan, then take a rag and wipe it down so it doesn't look shiny.
- By the way, Ned and friends started a new endeavor making their own seasoning called BuzzyWaxx. Check it out here!
- Temperature and time: Go over the oil's smoke point for about an 1 hour. After the last seasoning, don't add additional oil for storage.
- How do you clean your cast iron: You can use soap and water. The soap will not strip the polymerization layer unless it has lye in it (i.e. sodium hydroxide...Winter misspoke and said aluminum hydroxide--sheesh!)
- Restoration methods: Spray some Easy-Off (yellow cap has the lye) and use a electrolysis tank.
- You can make your own electrolysis tank (or E-Tank) per Ned's website. Or you can do a 50% vinegar and 50% water to remove any rust if you don't want to make an electrolysis tank.
- What is the leftover carbon on an old piece of cast-iron? It's baked-on food! Decades of food! Gross! You might have to use a spoon to scrape that stuff off after it being electrolysis tank or the vinegar/water mixture.
- Griswold chicken fryer was quite cool to see. It's also called a combo cooker or double dutch oven.
- Ned's collecting a 3-notch Lodge set from the 50s. They are numbered to 3-14 (no 11 or 13 in this set).
- Joseph Lodge started out in South Pittsburg, Tennessee with the company Blacklock (pre-Lodge), but it burned down. When they built a new one, they named the new company after the family name. They also made other things besides cookware--little dogs, irons, garden gnomes--to survive during lean times.
- You can damage your cast iron: Do not throw your cast iron into the fire to restore.
- Pitting: Old stoves would put out sulphur and would cause pitting in the cast iron.
- You don't have to worry about acidic food if the seasoning has been done properly.
- Warping and cracking happens when there are extremes of temperatures. If you're cleaning a piece of hot or warm piece of cast iron, make sure to wash it with hot water.
- You can find Ned at his website Dutch Oven Daddy, Instagram, Twitter, and Facebook. Also, join their Cast Iron Community.
- We're doing a giveaway for a 10" Lodge Skillet on Dutch Oven Daddy's and Hungry Squared's Instagram. Woot woot!
- During our Food Fight segment, we chat about how to keep the house cool even though you need to feed your family. Lee usually makes salads (with more stuff than lettuce) or sandwiches. We often use our Instant Pot or sous vide machine to keep the temperature down. Go to the grocery store to create a snack meal (aka charcuterie board). Or BBQ outside!
Run Time: 1 hour 13 minutes
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