Cast Iron Pans are one of the greatest cooking tools ever created. These little babies are perfect for use on both on top of the range and in the oven, going from one to the other with ease. You can find these just about anywhere, tho Walmart does carry the Lodge brand of cast iron pans in most stores. Lodge is the premiere cast iron maker in the USA and is also the oldest! Cast iron pans will last a lifetime and a half as long as they’re cared for properly.
Cast Iron needs to be “seasoned”, as they call it, before using the first time. Some come pre-seasoned, such as Lodge skillets and pans. If you found an old one at grandmas’s or maybe picked one up at an antique store, it will definitely need to be cleaned and seasoned. To season a cast iron pan, you want to make sure it is completely clean. You can use steel wool and a good degreaser followed by dish soap until all crud and rust is removed. After the pan is clean, dry with a paper towel and then, using vegetable oil, rub down the entire pan/skillet with the oil and a paper towel. Once the pan is coated fully, place upside down in a cool oven, turn the oven to 350 and give it about an hour for the oil to get into the iron. Turn off the oven and give it 10 minutes or so to sit. Using gloves, because it will be extremely hot, take out the pan and wipe off any excess oil. You’re all good to go now.
Cleaning a cast iron skillet or pan is child’s play. Because the iron is seasoned, and we use oil when cooking in it, the non-stick properties of the skillet help to keep a lot of crud from sticking to the metal. After cooking, you can usually remove most everything with just a scrub sponge and some dish soap. If there is anything burnt on, you can usually just scrub if off with steel wool and water and then oil to make sure its covered. No matter what you do, always make sure the skillet is oiled, which helps to keep rust away.
I’ve had my eye on a .22 caliber air rifle for quite some time now. I’ve seen this type a few years ago in a Cheaper Than Dirt catalog and they were running about $150-$200 which I just couldn’t justify spending on an air rifle when I could very well just pick up an actual .22 rifle for the same price. While I was at Wal-Mart the other day, I seen one of these beauties marked for $99.99 and had to grab it. This kit comes with a break action barrel, reciever/stock, 2 interchangeable barrels (one .117 caliber and one .22 caliber) and a scope.
This is a professional break-barrel, spring powered, .22 and .177 caliber air rifle.
Walking to the door with this in one hand and a pack of .22 caliber hollow points, I knew I was up for a fun night of cutting thru cans in the backyard. Read more →
So here’s a clean, easy, eco-friendly way to catch and kill all those annoying flying bugs during the summer. This tap only takes a few minutes to build but you can easily fill one of these with hundreds of the bodies of your drowned enemies within an hour.
Follow these few simple steps to clean up your next backyard party: Read more →
Portobello Mushrooms are huge, meaty and perfect for grilling. These Italian-style Grilled Stuffed Portobellos make for a fresh twist on the cookout besides the usual Steaks and Dogs.
Ingredients: Read more →
Chimmichurri is a South American sauce used for grilled meat. It is originally from Argentina but is also used in Uruguay, Bolivia, and in countries as far north as Nicaragua, Colombia and Mexico. It’s a quick paste to make up but tastes delicious and adds a fresh kick ot anything grilled.
Ingredients: Read more →
Cold Smoking is needed if you want to smoke cheese, olives, fish and other items that don’t need a high heat to cook, or items that you want to impart a nice strong smokey flavor. I’ve seen these from time to time and gave it a try the other weekend. It turned out pretty good and was a fun little 2 hour project while sipping on a cold beer with some good tunes.
Parts: Read more →