Cast Iron Cooking

Angus Strip Steaks, expensive, but life's too short to worry about it.

 

Looks delicious, cooked to perfection. Like a sore dick..........you cant beat it

 

A big old pit of chilli has been simmering for a few hours in our Le Creuset DO

One pot meal.


Yesterday was candied apples and Finnish pancakes . My wife calls them crepes, I say they're better. The cast iron gives them a different texture and crispy edges.

 

Texas red chili simmering now, needs another 30 minutes or so...

 

Is that corn in the chili? WTF is wrong with you man? Beans are fine, but corn???

 

Yup...a little bit of Masa flour and some corn.

Love it!

 

Damn Canadians.

 

I have two completely different recipes. One beanless (and no corn or celery etc) and one with beans and lots of vegetables.

Tonight was the vegetable variation.

 

https://youtu.be/XXChcvVPv2A

 

I'll take both recipes if you're willing to share.

 

Hey now. I'll have you know that my chili doesn't have corn.

 

Yep, I'm not from Texas, but even I know real chili doesn't have beans. And there's this ""this is good whatever it is "

 

The amount of good looking food in this thread....

 

Looks great

 

I do mine about once a week. I know some folks say they never season, but I’m kind of a maintenance freak and it’s easy. Throw them in at night and cook eggs in the morning.

 

How do you keep your pans stuck to the wall like that, magnets? How does the food not fall out, are you a warlock?

 

Must be made in China lol i would try searching the webs by the design of the ring on the bottom

 

Shrimp and grits.

 

https://www.leaf.tv/articles/how-to-identify-antique-cast-iron-skillets/

 

Makeshift lunch using a Lodge crepe type pan.

Fried on stovetop, then into the oven to broil.

 

We bought our only CI skillet at an estate sale many years ago. The only markings I see are an E and the number 10. I'm OK with the mystery, lol.

We use it pretty much anytime something calls for high heat. I like creole and it's a must for blackened anything imo. Chicken etoufee, blackened fish, etc. For fresh fish, like crappie rolled in cornmeal, I use it on my gas Weber grill on the patio so it keeps any fish smell out of the house. I used to sear blackened steaks on the grill before we gave up red meat.

I don't use any soap. Just warm water and a plastic scouring pad for anything stuck on. I feel like it's much cleaner than my grill grates so...

 

Looks like a Lodge to me. Does it have 3 “notches” in the heat ring on the bottom? 3, 9, and 12 o’clock? It’s pre 1960s if it doesn’t say “Made in USA”.

 

Yes on the notches. No "Made in the USA".

Thanks for the info