Why can't you peak? After the first flip I usually take a look and see if it needs more on that side. Never had a problem. Mine is a Griswold from 1920s or 30s.
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Cast Iron Cookware
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dyager
ArboristSite Member
Every time I peak I ruin it! Ha! They are tricky little dudes but oh so fun
My collection,, have given this amount away as well. I clean them in the oven on self clean, then oil them
our rural electric coop does a nice 4-color mag monthly. this month (March, 2022) the lead story is on cast iron resurgence. front cover is a pizza done in cast iron fry pan. some this and that's in article, too. and a bit on seasoning and re season, as well.
lately i have been using my 3, 8, and 9 to make breakfast.. the taters in the 9 eggs in the 8 and sausage links in the 3. usually i just do it all in one pan and make a scramble. i love my cast iron pans
This is an O’Brien Dutch oven I picked up a while back. Absolutely love it! Used it today to cook a beef roast and carrots on the stove top. Cooked all day! I also do this with venison roasts. Turned my Wife into a Venison lover!
Sorry for the multiple pics! Lol! Haven’t been on in a while and they changed things.
nice looking roast! glad i read the bi-line... thinking hmm, something different! roast and lil sausages. lol, now i see carrots!
other night, i needed some high sides for some ranch-griller medallions... so i used a small pot as a high sided fry pan...
i do them just like i do vension. rolled in flour, S&P, cook in bacon grease. did some night before...
Nice
cast iron pan fried chicken last nite's dinner.
ez: prep chicken, season, pan in oven at 450f during preps, butter/oil sprigs to season, 15 mins, then turn, 15 mins more... at 450! presto! roast chicken. from cooking channel show
ez: prep chicken, season, pan in oven at 450f during preps, butter/oil sprigs to season, 15 mins, then turn, 15 mins more... at 450! presto! roast chicken. from cooking channel show
I think I died and went to heaven tonight. Fresh Crappie and mushrooms fried in CI. Along with a few beers and a little rye afterwards..... Now if I only had a lady friend come over...........
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and do the dishes!
and do the dishes!
You do that right on the gas top? Not in the oven?
I been very tempted by a decent cast iron Dutch oven. Was at my brothers a few week ago, he had a real nice 4L one just rusting away. Cleaned, seasoned and stored it properly, but he is 4000km away.
If I can roast and slow-cook casserole on the gas stove top, I’ll pay the shipping for it to get here.
That’s a hell of a collection, you got 100kg or metal there lol.
I got one new-ish lodge 10” skillet. But I love it for steak.
Ha ha, can you translate for an Aussie?
What’s “Crappie” and what is Rye? Rye bread?
Crappie is a mild tasting panfish and Rye is whiskey (lol).
He he he, cool, gotcha. Jesus, I’m 46, and finally know why “The good ol’ boys were drinking whiskey and rye....”
We’d likely do flatties (flathead, again, mild, sweet, saltwater panfish). Or bream. Or snapper.
We DO know what beer is, lol.
