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(08-29-2013, 09:22 PM)wildezt_imp Wrote: That Lodge cast iron stuff is great , I have their double burner girdle, a skillet, and the Dutch oven... Ahh!
And like Rboe said in an another thread ,they gett better with time . Quoting his words:-
" I think of it like cast iron cook wear. New looks good, but a well seasoned pan has a certain rugged handsomeness to it that is appealing."
Is this board so civil that we can't get into a dino vs synthetic pissing match!? In that case, I say peanut oil is the only way to fry chicken. Anyone that says canola is the way to go is a tree-hugging, gun-toting, liberal, conservative hippy, redneck, moron!
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Best thing for your engine...Change oil before winter storage and fog that engine!!
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What does fog that engine mean?
(08-29-2013, 10:43 PM)oldgoat01_imp Wrote: (08-29-2013, 09:22 PM)wildezt_imp Wrote: That Lodge cast iron stuff is great , I have their double burner girdle, a skillet, and the Dutch oven... Ahh!
And like Rboe said in an another thread ,they gett better with time . Quoting his words:-
" I think of it like cast iron cook wear. New looks good, but a well seasoned pan has a certain rugged handsomeness to it that is appealing."
Is this board so civil that we can't get into a dino vs synthetic pissing match!? In that case, I say peanut oil is the only way to fry chicken. Anyone that says canola is the way to go is a tree-hugging, gun-toting, liberal, conservative hippy, redneck, moron!
I think mom used Crisco oil. Is that stuff even available today?
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Peanut oil? Crisco? Canola?
Lard, baby, lard...
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(08-29-2013, 11:37 PM)Tripod_imp Wrote: Peanut oil? Crisco? Canola?
Lard, baby, lard...
You're all wrong. The ultimate.....bacon grease.
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(08-30-2013, 12:04 AM)Deanohh_imp Wrote: (08-29-2013, 11:37 PM)Tripod_imp Wrote: Peanut oil? Crisco? Canola?
Lard, baby, lard...
You're all wrong. The ultimate.....bacon grease.
You're all wrong. The ultimate.....bacon grease.
Real mechanics fry their chicken in used motor oil.
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Ooooh. Bacon (wanders off drooling) 
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Sorry, OP, for getting off topic! But, I think it's a great question. I am interested to hear more myself.
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(08-29-2013, 09:12 PM)Tripod_imp Wrote: (08-29-2013, 08:25 PM)The ferret_imp Wrote: (08-29-2013, 01:52 PM)Rboe_imp Wrote: I may, just may have been silly there. Cast iron is the way to go.
No argument from me! 
No argument from me!
And only a Lodge cast iron skillet. Anyone who uses anything else doesn't know anything about frying chicken... 
Heh. If your cast iron pan says "Made in the USA" it's made by exactly one company. All cast iron pans made in the USA are made by the same company; they white-label their stuff for other manufacturers of kitchenware who feel they need cast iron items to be "complete." The stuff you learn on "How It's Made." :-)
And OF COURSE there's no other way to fry anything other than a cast iron skillet. Duh.
To the OP: if you're changing your oil at 2k miles, there's no real benefit synthetic can give you. Quality dino juice should perform on-par with synthetic oil at that change interval or less. Synthetic oil permits you to push past those limits as contaminants diffuse in the oil and break down its lubricating properties.
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(08-29-2013, 09:15 PM)The ferret_imp Wrote: You guys are really making me miss my mom
Ditto. You are making me miss my mom and her fried chicken. Made in a heavy electric frying pan in Crisco. Tough on the arteries bud good for the soul. Lost her 3 years ago.
Chip
[url=http://s288.photobucket.com/user/chipbeck/media/Mom.jpg.html] ![[Image: 66b0d1840963488f918e898310b13906.jpg]](https://cb1100forum.net/forum/uploads/imp/201308/66b0d1840963488f918e898310b13906.jpg)
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