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Post by cdclaycomb on Apr 13, 2007 12:17:47 GMT -5
Anyone see anything in stainless for the thermowell? I believe somebody....(was it Jenn?)...talked about stainless camp cookware that works in the twell on the old board.
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Post by damnoldhippie on Apr 13, 2007 12:21:01 GMT -5
I've wondered if it was worth approaching Lodge to see if they would consider casting something to fit the Twell. But then in the last few years I've also watched many CHOICE pieces disappear from the Lodge line, which leads me to think they're beginning to fall on hard times. I got the last three Lodge bread/loaf pans in Austin after they stopped casting them. They also no longer make the BIG muffin pan, or the teakettle (haven't looked on eBay, but there was a time when the teakettles were bringing over $300...ouch!)
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Post by FatFutures on Apr 13, 2007 12:26:42 GMT -5
I don't think it's so much that Lodg has fallen on hard times... More that they appear to be INCREDIBLY short -sighted! They have discontinued several pieces that are now commanding outrageous prices on Ebay.
You might try here for those loaf pans. Lodge Cast Iron Cookware (outlet in GA) 706-335-4875. They "had" quite a few of the loaf pans and will ship them. Can't guarantee there are any left at this date but, worth a shot if your interested. Oh yeah... they are selling them for $14.99
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Post by jsrose on Apr 13, 2007 23:07:25 GMT -5
Hey, I just ran down to the basement to see if my Lodge 8" Dutch Oven might fit. And, it does! Ears and bail and lid and all. There's only a minor problem, mine is the "camp" style with the legs for cooking over coals, and the legs don't line up with the burner in the T-well. Lodge does show an 8" legless version on their website ( secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3946), but its handles are considerably larger than the ears on the legged version. Still might work, though. Of course, if you can grind the tips off a Chambers B burner in order to convert it to propane, you ought to be able to grind the legs off a 8" cast-iron Dutch Oven. 8" is a bit small, but it makes a great blackberry cobbler for eight people if you include a scoop of vanilla ice cream. Jack
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Post by msv on Apr 21, 2007 10:07:40 GMT -5
My other piece of cast iron, which is dusty, (other than the one from Korea) is a no-name. It has a biggish 5 on one end of the bottom and a smaller 2 on the opposite side of the bottom. Are no-names even lower down the scale than the ones from Korea?...v
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Post by berlyn on Apr 21, 2007 19:00:51 GMT -5
I just realized we have 2 boy scouts on the forum.
I don't recall learning about cast iron in girl scouts at all, guess that was left up to our mothers. However, I do know how to light a camp fire. ;D
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Post by antheat on Jul 25, 2007 11:47:34 GMT -5
I have to add that I use the Le Creuset range of enamelled cast iron - which is what most chefs use *g* - I seldom, if ever, use high heat for anything using cast iron.
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Post by f0rty1sh0ts0327 on Feb 13, 2008 3:30:57 GMT -5
Hello I recently picked up my second chambers model B the first one was lost to a divorce. This one is almost mint however only the griddle is warped. I bought a lodge cast iron griddle and with a small amount of sawing on some 1 inch angle iron installed this griddle on my chambers works great !!!!! only problem is you need to remove it and put the original griddle back on to use the broiler i am working on a fix for that however and its not hard to switch griddles
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Post by oldsalt on Feb 13, 2008 11:22:46 GMT -5
Welcome 41 - with the Franken-B ;D Looks like you'll fit right in here.
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Post by berlyn on Feb 13, 2008 12:27:59 GMT -5
Hello I recently picked up my second chambers model B the first one was lost to a divorce. This one is almost mint however only the griddle is warped. I bought a lodge cast iron griddle and with a small amount of sawing on some 1 inch angle iron installed this griddle on my chambers works great !!!!! only problem is you need to remove it and put the original griddle back on to use the broiler i am working on a fix for that however and its not hard to switch griddles Welcome!! Be very careful about using the cast iron griddle & lifting the broiler up & down. (Seems you know that already.) It can break the mechanism due to the weight difference. To fix a warped griddle put it on a flat wooden surface and straighten with a rubber mallet. Relieves stress at the same time too. Also remember to adjust the screws to level the griddle. It's all in the service manual on www.vintagechambers.com All literature is downloadable for FREE!! Great tips to keep your Chambers purring like a kitten. ;D again welcome!!
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Post by pipercollins on Feb 13, 2008 16:16:14 GMT -5
Hello I recently picked up my second chambers model B the first one was lost to a divorce. This one is almost mint however only the griddle is warped. I bought a lodge cast iron griddle and with a small amount of sawing on some 1 inch angle iron installed this griddle on my chambers works great !!!!! only problem is you need to remove it and put the original griddle back on to use the broiler i am working on a fix for that however and its not hard to switch griddles Welcome aboard. You've got about as many cast iron fans as Chambers fans here. But it bears mentioning that a warped original aluminum griddle is an exceptionally easy fix. Lay a towel down on a wood bench. Lay the griddle upside down on top of the towel. Gently hammer back into shape with a rubber mallet. Works like a charm. (Although results are better in warmer weather/climates...more difficult in an unheated Michigan garage in February.)
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Post by antheat on Feb 25, 2008 12:52:08 GMT -5
My only concern with Crisco these days is that they monkeyed around with the formula and have now added BHA/BHT which is a known carcinogen and is banned in the UK - so now they put in a lot of foodstuffs.
I can't stomach the stuff, literally, so I need another option for seasoning my pans.
Anthea
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Post by FatFutures on Feb 25, 2008 13:35:48 GMT -5
Anthea, you can use pure lard of veggie oil. The main thing to remember, when seasoning a piece for the first time, it to wipe, wipe, WIPE all the excess oil off before placing in the oven. When you think you've got it all, wipe it again! Any excess will "pool" on the surface of the iron and then harden, making the surface all "bumpy".
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Post by nachum on Apr 8, 2008 18:29:17 GMT -5
I'm still cooking on my great grandmother's cast iron that dates back to the 1880s. For almost 130 years of almost daily use, it has been cared for the same way, and it works great. After cooking, I wipe it out with very hot water and then sit it over a low flame to dry completely. This takes about 15 seconds. If there is anything crusty left in the pan which can happen no matter how well seasoned it is, I scrub it off with some kosher salt, rinse well with hot water and dry over a low flame. Once dry, I wipe it down the inside with a very thin layer of Crisco, and wipe most of that out. If you use your pans regularly, there will never be any opportunity for shortening to go rancid. Like I said, this method has served my family well for almost 130 years! Try it. You won't go wrong!
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