Welcome to the IHoP v.2

[dem beats 1,223]

Anyone ever tried a smooth finished cooking surface on a cast iron pan?

I have never seen that before, but it's the coolest thing around now I hear.  

[///M5 2,833]

My Griswald has a smooth cooking surface.  It is a 1940-1955 era pan.

[dem beats 1,223]

4 minutes ago, ///M5 said:

My Griswald has a smooth cooking surface.  It is a 1940-1955 era pan.

I've never used anything but lodge or la Creuset.  I wouldn't imagine the french would go short just to save money, but maybe there is something to a smother surface.  I imagined the rougher surface was to help with nonstick.

 

You mentioned getting an omelette to release in a cast pan, and while I havent tried in my cast yet, I'm not sure it would work. 

 

[///M5 2,833]

I have no problems with getting an omelette to release from my lodge.

 

The rougher surface hurts nonstick but is cheaper to make.  My griswold is probably half the weight of my lodge and does EVERYTHING better.

[///M5 2,833]

Both release better than my all clad teflon

[nem 2,019]

All cleaned up and ready for the cruze in Sunday to honor my FIL.

 

[nem 2,019]

[MKader17 332]

I like big hoods and I cannot lie.

Reminds me of my days of cruising in a '70 caddy with the 500 block.

[///M5 2,833]

4 minutes ago, MKader17 said:

I like big hoods and I cannot lie.

Big hood

[///M5 2,833]

Neal - that paint couldn't have looked like that when new.

[mikel7829 90]

I can't upload pics..I keep getting error messages upload failed..

[dem beats 1,223]

Is there any chance where the  bridal part asks about me that it isnt bout dick?

I feel odd 

[mikel7829 90]

Hey Sean..I have a whole hen I am planning on doing in the oven..I am going to pull the meat for chicken,rice and veggies and the rest for chicken and dumplings..What would you suggest setting the temp on a regular conventional oven? And for how long?

[nem 2,019]

1 hour ago, ///M5 said:

Neal - that paint couldn't have looked like that when new.

I want to buff it at some point. These cars are handled with kid gloves.

[Tirefryr 1,742]

It's FURYous!

[mikel7829 90]

21 minutes ago, Tirefryr said:

It's FURYous!

Remember Christine? Or was that before your time?

[MKader17 332]

I'm always azed at how many girls must have daddy money. Like seriously, why are there so many ASU girls at a resort in Arizona like it's so normal.

[nem 2,019]

At some point I have to pull the 38 out. I will get some good pictures of that.

[mikel7829 90]

8 minutes ago, nem said:

At some point I have to pull the 38 out. I will get some good pictures of that.

Are you not having problems uploading images? I keep getting error messages.

[Tirefryr 1,742]

3 hours ago, mikel7829 said:

Remember Christine? Or was that before your time?

I'm older than you and that was a '58.

[///M5 2,833]

That was a great movie...or so I remember from a LONG time ago.

[///M5 2,833]

6 hours ago, mikel7829 said:

Hey Sean..I have a whole hen I am planning on doing in the oven..I am going to pull the meat for chicken,rice and veggies and the rest for chicken and dumplings..What would you suggest setting the temp on a regular conventional oven? And for how long?

I'd personally break it down.  All the parts cook differently.  By hen, i would assume a cornish hen but that wouldn't have enough meat for what you want to do.  General rule of thumb with poultry is you need high heat (and some butter) to brown the skin and then the slower you cook it the better.  I made chicken tonight, but never exceeded 145deg besides getting a crust on it.

[///M5 2,833]

I saw a chart once that showed internal temperature versus time, but can't find it.  This ought to answer your questions though Mikey.

https://blog.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/

 

[///M5 2,833]

Again, I dismember mine to cook each piece independently.  Regularly I do the skin separate as well.

[///M5 2,833]

And the bones.   Allows for killer stock.