Thread: Cast iron?

My input: 00 Caputo is the proper flour to use. It is an Italian flour that has less gluten and stretches well without springing back.

This is the best pizza dough recipe I have found. You mix it and the dough can sit in the fridge for many days providing pizza several days in a row. Makes a perfect light crust to char up in cast iron.

https://www.seriouseats.com/recipes/...gh-recipe.html

@Dzec

That is a "Cold Rise Dough" I have tried them a few times now, not bad at all


Flour is really important alright @Learner the 00 Italian Flour sure works great, I have found it ONE time up here I did find a Local Mill that grinds a Flour that is a close second to it now.

A fresh Local Flour makes for a pretty good chew and taste

a Lodge #8 Dutch Oven restoration this past weekend...

...after a lye bath and a good scrub



after 3 rounds of seasoning

While I am well aware that I can use a cast iron skillet to bake a pie in I decided that I 'needed' a cast iron pie pan.

It's made by the C. H. Ina Company but I was very pleased with the casting. It's much smoother than the new Lodge items that I've purchased. However I took the liberty of 'burnishing' it a bit. I didn't try to make it really smooth, only take the high spots off a bit.

I used oven cleaner to take off the Ina Companies coating as I didn't trust them. As far as I know they used old motor oil. (Remember all of the recalls for things like the freebies that McDonald's gave out that were made in China)?

Anyway here's my newest addition--



After several cycles using the 'Glen Method' but using peanut oil here's the finished product.



I'll let all know how it works later as I can't eat an entire pie so I'll wait till the kids and grand kids are here to use it.

Thanks for looking

Nice looking piece of iron.

My vanity has kept me from posting about my first pie made in the new cast iron pie pan. I used to be able to make a pie crust no problem but for the last several years I have struggled.

Also my oven is quite temperamental; I've used external probes and find that when I set the oven's temp at say 350 degs--it might be 275 degs or 400 degs so it's always a 'game' to try and get things right.

Anyway, here's the first results using the new cast iron pie pan--a Pumpkin Pie made with coconut milk instead of evaporated milk

Ready to bake--



Out of the oven--



While the crust is very overly browned it was still quite flaky. I figure I have two more nights to finish it off--



The one thing that I don't think would work well in cooking pies in the cast iron is anything that will 'seep' from the crust--like a banana cream pie or such as the liquid would run onto the iron and start to cause oxidization which would affect not only the taste of the pie but would degrade the seasoning.

Turkey Pot Pies

8" Lodge Skillets warmed with butter
Store bought crusts
Mirepoix
Diced Turkey
Green Bean Casserole
Gravy















Soooo Good for Thanksgiving Leftovers should have posted this when we had them

Well Santa 'thinks' that I've been good or at least 'Good Enough' and he brought me an early Christmas Present--





A bit pricey at $60 but the pan was already cleaned and seasoned and included shipping.

I got it from Cast Iron guys. Some of their stuff is Way Over Priced but they also have a lot of good deals. One of the things that I like is that the pictures they post are the actual item and not a 'stock picture'.

The shipping is a bit slow and they don't give you a tracking number but so far every time I've asked for one they have promptly given it to me.

Here's the link for anyone interested.

https://castironguys.com/

Pie crust looks perfect to me. I pre-bake crusts for 'leaky' fillings or high sugar content fillings.

Those pot pies look great too.