Thread: Cast iron?

With pea meal bacon..................Mmmmmmmmmmmmm

Don't know if this is a new category or not but I haven't seen any other tea pots listed. Well maybe here's a first in the cast iron thread.


I have several cast iron tea pots but just got this one for Christmas.

Getting ready for New Year’s Day and Blackeyed Peas

Going a bit farther than simply opening a can.

Ham Hocks, Holy Trinity, Hempler's Bacon, and a can of Rotel the kitchen is already smelling great...

Lodge 5.5qt Enameled Dutch Oven for the win

Cooking up the last of the jowl bacon from New Years day peas.

Put the first round of seasoning to a couple new additions to the cast clan. 10" oval skillets.



Not a bad lookin skillet, from China. They were free, so no complaints from me. Still raw steel, there was a light bit of rust I had to remove with a S.S. scouring pad, and soapy water.

Once dried, I coated all surfaces with stir fry oil ( garlic & onion seasoned oil ) then baked in oven 1/2 hr @400°f, then upped the temp to 500°f for one hour. Shut off oven and let cool. I figure a couple more runs they'll be ready for some actual use.

I see some breakfast skillet meals, done with these already.

Start with a couple strips of bacon almost cooked to liking, then removed, reserving the fat for the hash browns/taters. When taters are close to done, slide to end of skillet add eggs to other end, and put bacon back in between the two, to finish. Serve on wooden board, skillet and all. Add cheese or a country gravy.....you get the idea.

Those are fajita pans and normally came with the wooden board for them to go to the table with. We have a set I almost forgot about. I like your use for them also.

Originally Posted by outback

Put the first round of seasoning to a couple new additions to the cast clan. 10" oval skillets.



Not a bad lookin skillet, from China. They were free, so no complaints from me. Still raw steel, there was a light bit of rust I had to remove with a S.S. scouring pad, and soapy water.

Once dried, I coated all surfaces with stir fry oil ( garlic & onion seasoned oil ) then baked in oven 1/2 hr @400°f, then upped the temp to 500°f for one hour. Shut off oven and let cool. I figure a couple more runs they'll be ready for some actual use.

I see some breakfast skillet meals, done with these already.

Start with a couple strips of bacon almost cooked to liking, then removed, reserving the fat for the hash browns/taters. When taters are close to done, slide to end of skillet add eggs to other end, and put bacon back in between the two, to finish. Serve on wooden board, skillet and all. Add cheese or a country gravy.....you get the idea.

I use any sausage and bacon fat in the pan to fry some bread in, mmm bacony salty fried bread.

Geek

My dad used to cook bacon then make sunny side up eggs in the fat washing the cracklin' loaded fat over the top of the eggs. Man! Just thinking about that made my mouth water no joke.

I havent quite figured out the homemade hashbrowns yet

Still working on it.

Originally Posted by 32t

I havent quite figured out the homemade hashbrowns yet

Still working on it.

Yeah, mine are hit n miss so far. The ones in the pic were pre made.

Dad did his eggs the same way. Uuuug, hate crispy browned, eggs. Was so glad when I was old enough to cook my own food.

My mom was the best at murdering a good piece of protein. My jawls were as strong as a hyena's, by the age of 8. An old work boot was more tender, than a steak that my mom cooked.

Damn....making my teeth hurt thinking bout it. And I don't even have any..