Author Topic: cast iron pan # 12 (Read 13551 times)

Robert Bearfield · « **on:** February 07, 2015, 10:39:45 PM »

was watching transporter sunday night, and during a fight in a restaurent kitchen, frank beat the snot out of a couple guys with a, it looked like a 12 lodge frying pan. thought it was unusual as most restautents don't cook in cast iron, have to use stainless, does anybody live in an area that does allow cast iron use in commercial kitchens?

Cheryl Watson · « **Reply #1 on:** February 07, 2015, 10:42:46 PM »

Yes... they are a staple in many Restaurant kitchens, and becoming more popular every day.

C. Perry Rapier · « **Reply #2 on:** February 07, 2015, 11:05:04 PM »

Quote

was watching transporter sunday night, and during a fight in a restaurent kitchen, frank beat the snot out of a couple guys with a, it looked like a 12 lodge frying pan. thought it was unusual as most restautents don't cook in cast iron, have to use stainless, does anybody live in an area that does allow cast iron use in commercial kitchens?

Hello Robert. I'm just curious but I don't understand what you mean above when you say restaurants have to use stainless. :-/

Robert Bearfield · « **Reply #3 on:** February 07, 2015, 11:25:12 PM »

i was given to understand that cast iron couldn't be cleaned the same way as stainless. we're talking health rules. anybody else know about this?

C. B. Williams · « **Reply #4 on:** February 07, 2015, 11:33:41 PM »

Never heard of any rule like that. I know of a number of restaurants in this area that use cast iron. Now, stainless steel is required for counter tops, sinks, etc. but not for cooking utensils.

Jim Glatthaar · « **Reply #5 on:** February 07, 2015, 11:36:54 PM »

Last year I ordered a rack of lamb which was served in a cast iron skillet. On another occasion, mac & cheese was served in a cast iron skillet.

Restaurant kitchens are known to be hard on pots and pans. This leads me to think if they are cooking in cast iron they are probably not using vintage, collectable pans. Probably using imported cast iron.

Cheryl Watson · « **Reply #6 on:** February 07, 2015, 11:44:51 PM »

The local café / bar/tavern... 3 blocks away... I spotted their CI skillets, that REALLY need a cleaning...ugh!....I offered, but they haven't taken me up on it yet... LOL

They know where to find me if Pa. Dept. Of Health finds them... LOL

Neal Birkett · « **Reply #7 on:** February 08, 2015, 01:47:25 AM »

There is a local restaurant that not only cooks in cast irons, but serves in it.

Individual servings in 3s and 5s. We alway check to see what they have going. And bring a couple in our pockets. ;)

C. Perry Rapier · « **Reply #8 on:** February 08, 2015, 03:27:32 AM »

I have been to restaurants where they bring cast iron skillets right out to your table and serve you out of it. It. And I have been to places where they bring you out your own skillet of corn bread in a number three size skillet. If you got a lady with you in your group I have HEARD that two number three skillets will fit comfortably in a womans purse.

Marge Knowles · « **Reply #9 on:** February 08, 2015, 04:57:25 AM »

the Cracker Barrel served "skillet breakfasts" in #3 size cast iron skillets here a couple years ago.

and Perry, you must have heard wrong. my purse is too small for even a #1. well, maybe........purse is not too small. just too much stuff. :-[

Mark Zizzi · « **Reply #10 on:** February 08, 2015, 07:06:12 AM »

No such law in my part of NY. :-?

Robert Bearfield · « **Reply #11 on:** February 08, 2015, 03:29:10 PM »

this is really hard for me to say, but, [size=8]i guess i was wrong. [/size]
MARK IZZI, where in NY are you?, i'm near buffalo.

C. Perry Rapier · « **Reply #12 on:** February 08, 2015, 10:12:22 PM »

Quote

this is really hard for me to say, but, [size=8]i guess i was wrong. [/size]
MARK IZZI, where in NY are you?, i'm near buffalo.

Hello Robert. YOU'RE FROM BUFFALO :o :o :o :o :o

No wonder you was'nt up to speed on the use of them cast iron skillets. You ain't had time to go to a restaurant you been too busy shoveling snow. Thats one of the few places where the railroad uses a jet snow blower to move snow out of the yards and switches. When that thing fires up and starts working, its like a young hell busting loose.

C. Perry Rapier · « **Reply #13 on:** February 08, 2015, 10:15:10 PM »

Quote

the Cracker Barrel served "skillet breakfasts" in #3 size cast iron skillets here a couple years ago.

and Perry, you must have heard wrong. my purse is too small for even a #1. well, maybe........purse is not too small. just too much stuff. :-[

Hello Marge. Here is what we are going to have to do. Either get you a bigger purse or go where they use smaller skillets. Don't get your hopes up Marge, they won't be number 1 griswold skillets. They will be more like reproduction number zero's, so that way they won't be worth stealing. ;D ;D ;D

Mark Zizzi · « **Reply #14 on:** February 09, 2015, 04:37:50 AM »

Quote

this is really hard for me to say, but, [size=8]i guess i was wrong. [/size]
MARK IZZI, where in NY are you?, i'm near buffalo.

I live just west of Binghamton, in Tioga county, Robert.

Harry Riva · « **Reply #15 on:** February 09, 2015, 07:44:26 PM »

I've been in different Waffle House's and about half used stainless and the other half cooked in #3 Lodge skillets.

Harry

Robert Bearfield · « **Reply #16 on:** February 09, 2015, 10:00:53 PM »

learned a lot here.

Jonathon Davis · « **Reply #17 on:** February 10, 2015, 12:23:15 AM »

If you spend any time watching the FOOD network, you'll see a lot of Lodge. I've seen them on Guys Grocery Games, Cutthroat Kitchen, and Beat Bobby Flay just to name a few. Of course, they are all the newer design. No older pieces that I've seen.

Gary Salsman · « **Reply #18 on:** February 10, 2015, 09:54:45 AM »

Years ago I was watching the food channel, and one of the chefs was using cast iron (very common now). Afterwards he said: "Now I know you aren't supposed to clean your cast iron with soap and water, but try and tell that to a food inspector."
I never would use soap before that because that is what my mother taught me. I do wash mine now when necessary.
If you look in a commercial kitchen, you might see 20 or more chef's skillets, all beat up and bent twisted etc. Would be pretty hard to have that many cast iron ones around, not to mention the cost.

Claudia Killebrew · « **Reply #19 on:** February 10, 2015, 12:33:44 PM »

Quote

the Cracker Barrel served "skillet breakfasts" in #3 size cast iron skillets here a couple years ago.

and Perry, you must have heard wrong. my purse is too small for even a #1. well, maybe........purse is not too small. just too much stuff. :-[

Sounds like me! On the drive up from Florida we stopped for dinner and the restaurant served our meal in cast iron. I don't remember the name of the restaurant, but it was a chain. Not Cracker Barrel. Danged if I could figure out how to steal the skillets without them noticing that they were gone. ;D ;D ;D

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Author Topic: cast iron pan # 12 (Read 13551 times)