Thread: Cast iron?

When my grannie lost her had strength to hold the cast iron, she bought some cast aluminum. I have a couple of pieces.





They are 'Guardian' brand.

Roy, that is a very cool piece.
I remember my mother had a full set of aluminium cookware.
Absolutely brilliant, conducted heat better than anything else available.
I had some too, but after hearing aluminium was linked to some health problems, alzheimer's being one..
Forget the other, ask me in the morning..
Anyway, all of mine have been relegated to display only, or scrap.
At least that is worthy of display given the history.

My parents had a huge set of aluminum cookware.
Looked just like Roy's. I do not remember the name.
I got most of it but, let it go over time.

Shannon and I took apart three separate recipes but came up with a fully from scratch Pecan Pie

Even toasted the Pecans with butter & salt before they went in.
I am not a huge fan of Pecan Pie in general but this one it pretty darn good it’s not “too” sweet
Simple Butter Crust in the Enameled Cast Iron pie pan
Going to have to put the overall recipe we used into the Family Cookbook at some time











Remi helped by finding a paper towel we dropped, she even shredded it for the trash 😜

Originally Posted by gssixgun

Shannon and I took apart three separate recipes but came up with a fully from scratch Pecan Pie

Even toasted the Pecans with butter & salt before they went in.
I am not a huge fan of Pecan Pie in general but this one it pretty darn good it’s not “too” sweet
Simple Butter Crust in the Enameled Cast Iron pie pan
Going to have to put the overall recipe we used into the Family Cookbook at some time











Remi helped by finding a paper towel we dropped, she even shredded it for the trash 😜

Send me your address Glen and I'll try your pecan pie.

I'm an expert at eatin stuff

New Cast Iron delivered today

This is the second Combo style I have bought this year

The best news however is that Shan wanted it, she is finally seeing the advantages of the "Iron" LOL

10.5" Covered Casserole with a Grill topper

Haven’t seen one like that before. I’ll be waiting for a usage report (and pictures).

Little to chilly to Q outside tonight so pulled out the cast iron.
Some sweet spicy cornbread made with maple syrup infused with jalapeño peppers to accompany some steaks cooked in browned butter and rosemary.




Was damn tasty served with a Waldorf salad.
Nice blend of heat and sweet though out the plate.

Cheers gents

Rotisserie Chicken Noodle Soup

Lodge 5.5 Enameled Dutch Oven
Lodge Chicken Fryer

So damn easy
So damn tasty

One Rotisserie Chicken minus the legs and wings which we snacked on last night
1lb Celery 1” cut
1lb Baby carrots halved
1 Med Yellow Onion rough chop
Break off the beast meat and as much else as you can
Add 32 oz Chicken broth to the DO
Toss in bones and skin low boil for a few hours
Season to taste, we usually buy a Lemon/Pepper chicken but chose what you like
Strain out bones and skin, you can add back in a loose meat
Add 2cups hot water and one Chicken bullion cube
Sauté veggies in EVOO I would not add salt or pepper
Bring broth and veggies back to simmer for 1-1.5 hours until carrots are cooked
Add in breast / loose meat cut to 1” chunks
Add 2 cups hot water 1 Chicken bullion cube
Taste before adding seasoning
Sometimes we add a cup of frozen peas now
Cook 1lb pasta of your choosing, we lean toward bow-tie per instructions
DO NOT add Noodles to soup
Strain out noodles, add a portion to each bowl
Cover with soup stir and enjoy


We always keep left over noodles and soup separate in the fridge
Neat trick is that the cold noodles in the bowl covered with the hot re-heated soup the next day makes for the perfect temp to eat ��
















Get your Cook on

G-Man….I figured I’d see a gas stove by now……lol