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Campfire Ranger
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Campfire Ranger
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Here's the sunny side, surrounded by thick, smoky bacon, before I maneuvered a plastic spatula under it to flip it over. Worked just fine.
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Campfire Ranger
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Campfire Ranger
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Was there any question about that?
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
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Campfire Ranger
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Campfire Ranger
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Well, the seasoning on this one is a little knarly. I usually use non-stick for eggs, in which case I just flip the pan, with no need of a spatula.
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
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Liberalism is a mental disorder that leads to social disease.
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Campfire Ranger
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Campfire Ranger
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The bacon is so good the house smells like hickory for days...
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Joined: Apr 2010
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2010
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Well, the seasoning on this one is a little knarly. I usually use non-stick for eggs, in which case I just flip the pan, with no need of a spatula. Ah! Gotcha! Did you do your own seasoning of the iron? I've been meaning to learn to do that myself. It looks to me like what you have there is a great breakfast! Certainly drool worthy!
"Our Constitution was made only for a moral and religious people. It is wholly inadequate to the government of any other." - John Adams
Turdlike, by default.
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Campfire Ranger
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Campfire Ranger
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Been doing the iron stuff a long time. The one in the pic is a beaut, used it for years. It has the rough surface, not the smooth. On more than one occasion I've allowed the seasoning to bubble up and peel, then just seasoned right over the top of the mess.
I have another one of these with the smooth surface, but it still has the sticker on it and the parafin. Probably worth some decent bucks. Then, of course there's several old ones, and pots, that I pick up at sales, etc...but never get around to using.
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Joined: Mar 2006
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Campfire Ranger
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Campfire Ranger
Joined: Mar 2006
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Here's the sunny side, surrounded by thick, smoky bacon, before I maneuvered a plastic spatula under it to flip it over. Worked just fine. You have big problem happening in that skillet. There's only ONE egg. Two's better ... three is just right.
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Campfire Ranger
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Campfire Ranger
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........won't argue the point........
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Campfire Regular
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Campfire Regular
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That sure looks good!
I agree that it appears as though you are missing an egg or 2.
I'd rather have a bad day hunting than a good day working!
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Campfire Sage
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Campfire Sage
Joined: Jun 2002
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Yep. The pan just needs to be properly seasoned, then use enough butter to cover the surface. I fry two eggs every morning in mine.
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Campfire Regular
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Campfire Regular
Joined: Aug 2007
Posts: 2,235 |
Been doing the iron stuff a long time. The one in the pic is a beaut, used it for years. It has the rough surface, not the smooth. On more than one occasion I've allowed the seasoning to bubble up and peel, then just seasoned right over the top of the mess.
I have another one of these with the smooth surface, but it still has the sticker on it and the parafin. Probably worth some decent bucks. Then, of course there's several old ones, and pots, that I pick up at sales, etc...but never get around to using. Is there some advantage to the rough surface ? My kneejerk reaction would be to hit it with some red oxide sandpaper till smooth. Then season and enjoy .
Phil
�The public cannot be too curious concerning the characters of public men.� �Samuel Adams
"All men having power ought to be distrusted to a certain degree." --James Madison
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Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2001
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Yep,
Looks like you're two eggs short of a full load! (grin!)
Looks GOOD! better than the Oatmeal I had this morning. Yum Yum! Virgil B.
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Campfire Outfitter
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Campfire Outfitter
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Been doing the iron stuff a long time. The one in the pic is a beaut, used it for years. It has the rough surface, not the smooth. On more than one occasion I've allowed the seasoning to bubble up and peel, then just seasoned right over the top of the mess.
I have another one of these with the smooth surface, but it still has the sticker on it and the parafin. Probably worth some decent bucks. Then, of course there's several old ones, and pots, that I pick up at sales, etc...but never get around to using. Is there some advantage to the rough surface ? My kneejerk reaction would be to hit it with some red oxide sandpaper till smooth. Then season and enjoy . Thinking the same thing. Sand, heat, and treat.
Sean
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Campfire Ranger
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Campfire Ranger
Joined: Nov 2004
Posts: 17,298 Likes: 4 |
Butter grits slow cooking in a pot, cathead biscuits in the oven, homemade sugar cane syrup for sopping, sawmill gravy. Damn, let's eat!
"I have sworn upon the altar of God, eternal hostility against every form of tyranny over the mind of man." Thomas Jefferson
GeoW, The "Unwoke" ...Let's go Brandon!
"A Well Regulated Militia" Life Member
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Campfire Ranger
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Campfire Ranger
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Is there some advantage to the rough surface ? I have to correct this. That pan dos have the smooth surface. I have a DO and another skillet that is rough. I think its 6 of 1, half dozen of another.
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Campfire Ranger
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Campfire Ranger
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Butter grits slow cooking in a pot, cathead biscuits in the oven, homemade sugar cane syrup for sopping, sawmill gravy. Damn, let's eat! Don't know what any of that is, but sure wish I could show up hungry at your doorstep.
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Campfire Ranger
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Campfire Ranger
Joined: Aug 2003
Posts: 19,825 Likes: 3 |
Butter grits slow cooking in a pot, cathead biscuits in the oven, homemade sugar cane syrup for sopping, sawmill gravy. Damn, let's eat! Don't know what any of that is, but sure wish I could show up hungry at your doorstep. That is Heaven (and a coronary ) on a plate! Fill my coffee cup and grab a napkin! Ed
"Not in an open forum, where truth has less value than opinions, where all opinions are equally welcome regardless of their origins, rationale, inanity, or truth, where opinions are neither of equal value nor decisive." Ken Howell
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Campfire Member
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Campfire Member
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They say you aren't supposed to use animal fat to season a skillet, but isn't that what you do every time you cook on one? I prefer to season them by cooking bacon, right before I cook my eggs. Bacon fat is the most slippery stuff you can put in one, IMO. I prefer the smooth ones, I have gotten rid of every rough one I have ever had, except the dutch ovens...they get bacon fat too!
Egg looks good, but lonely.
Larry
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Campfire Tracker
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Campfire Tracker
Joined: Nov 2007
Posts: 3,576 |
Been doing the iron stuff a long time. The one in the pic is a beaut, used it for years. It has the rough surface, not the smooth. On more than one occasion I've allowed the seasoning to bubble up and peel, then just seasoned right over the top of the mess.
I have another one of these with the smooth surface, but it still has the sticker on it and the parafin. Probably worth some decent bucks. Then, of course there's several old ones, and pots, that I pick up at sales, etc...but never get around to using. If your black iron stockpile is bothering you I could be convinced to make a road trip and relieve you of the burdon. Randy
Praise the Lord for full Salvation Christ Still lives upon the throne And I know the blood still cleansess Deeper than the sin has gone Lester Roloff
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Joined: Nov 2007
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Campfire Tracker
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Campfire Tracker
Joined: Nov 2007
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I have two 20" skillets(caled frying pans in Canuckia). One is smooth and the other rough. I use the smooth for eggs and the rough for meat. Both are well seasoned but the eggs stick a bit in the rough. I have thought of grinding the second smooth but am too lazy and generally use a sawblade griddle if doing more eggs than the big fry pan holds.
That breakfast got me drooling. I usually do two sides of side pork into bacon but did not this year. It is hard to find good bacon up here.
Randy
Praise the Lord for full Salvation Christ Still lives upon the throne And I know the blood still cleansess Deeper than the sin has gone Lester Roloff
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,338 Likes: 35 |
Two questions Randy. What are you calling a sawblade griddle? What is good bacon to you? I have no complaints with any I've eaten in Ontario.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,359 Likes: 35 |
What are you calling a sawblade griddle?
I had the same question, so I googled the term. this thread came up as #1!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
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Perhaps just what it says. an old large saw blade used a a griddle. I have seen old disc blades used as an outdoor wok type cooker
Liberalism is a mental disorder that leads to social disease.
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Campfire Ranger
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Campfire Ranger
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It is hard to find good bacon up here. The best bacon I found up there was many years ago there was a guy who ran 'LeTour's', grocery, bait, you name it, just north of the park in Marathon. I don't know where he got it, but I always stopped there to get a pound, or two, for the campsite. Smokey, spiced...
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