Thread: Cast iron?

I watched a couple of Cowboy Kent's videos. He makes some good points in the following one. I'm guilty of using paper towels.
https://m.youtube.com/#/watch?v=xU-aRlB4RF4

I just gifted a Le Creuset enameled cast iron doufeu, and it is really an amazing tool. For those who are unfamiliar, the bottom of the lid is convex and has little bumps on it, so whatever evaporates drips down all over whatever you are cooking. The top of the lid is concave, so you can fill it with cold water to help with condensing. Think auto-basting, and combine that with slow cooking. So. Good.

My new 10" Carbon Steel is in the oven going through seasoning cycles right now

I don't think I did anything to mine except start cooking in it, got the 12"

Originally Posted by gssixgun

My new 10" Carbon Steel is in the oven going through seasoning cycles right now

Pictures or it don't count!!

Here Roy

Originally Posted by gssixgun

Here Roy

OK! You're Off The Hook Now!

50 dollar pile from a garage sale yesterday. Cannot wait to use the Dutch oven.
Corn-bread skillet with a hole through the middle!



Wagner-ware?



Always wanted one of these...Heavy sucker! Emeril!

Nice finds, Tom. I can picture you making biscuits every morning in a dutch oven like Augustus McCrae. You pigs get! I have a Wagner Ware skillet. They were made in Ohio from the late 1800s to 1959.

My wife baked bread in our Lodge dutch oven last night. I forgot to get a pic.

Nice score Tom!

While I don't have the cornbread pan, I do use an 8" cast iron pan to bake my cornbread in. If you stick it in the oven and let it heat and then mix your cornbread batter and have it ready, you pull the heated pan out of the oven, give it a quick coating of oil or shortening then pour the batter in and stick it back in to bake.

The hot pan gives the bread a wonderful crust on the bottom. Good Stuff!