Thread: Cast iron?

I made chili and cornbread today. The chili was cooked in a Lodge Dutch oven and the cornbread baked in a #8 Wagner skillet. I normally use blue corn meal and buttermilk for this cornbread version but I just used what I had on hand today: yellow meal and whole milk. The hot skillet was greased up with a liberal amount of bacon grease before the batter was poured in.

Originally Posted by Leatherstockiings

I made chili and cornbread today. The chili was cooked in a Lodge Dutch oven and the cornbread baked in a #8 Wagner skillet. I normally use blue corn meal and buttermilk for this cornbread version but I just used what I had on hand today: yellow meal and whole milk. The hot skillet was greased up with a liberal amount of bacon grease before the batter was poured in.

I could have sworn that this pic was from a carbon steel 14" wok.

I do hope it came out tasty!

Roy, I think my Dutch oven is six quarts. It's filled up around half way in the photo.

Originally Posted by Leatherstockiings

Roy, I think my Dutch oven is six quarts. It's filled up around half way in the photo.

The first pics looked to have a taper, that's why I thought it might be a Wok, here's a pic of my 14" flat bottomed carbon steel wok with 5 quarts of water in it. (You'll see a bay leaf floating in the middle of the water in the back of the pic)

Originally Posted by cudarunner

I could have sworn that this pic was from a carbon steel 14" wok.

I do hope it came out tasty!

I do agree that there is an optical illusion going on.

If it tastes half as good as it looks it is great!

I went back and looked at the oven. There is a taper to the sides which the angle of the photo accentuated.

The underside of the lud has a 10 on it. I'm guessing it's a # 10 and not a ten quart.

Originally Posted by Leatherstockiings

I went back and looked at the oven. There is a taper to the sides which the angle of the photo accentuated.

The underside of the lidhas a 10 on it. I'm guessing it's a # 10 and not a ten quart.

From what I understand the 10 does mot mean 10 inches. At least with vintage. It is the manufacturers number 10. It means that it fits in the top of their number 10 stove.

Certainly call me out if I am wrong but this is a point to bring up.

Originally Posted by Marshal

Never thought of freezing the dough...I just make enough for 2 small pizzas and cook em both so I've got something to nibble at for a few days. That's one of the factors pushing me to want a 15"skillet. Love me some pan pizza baked in an iron pan.

I hunted down a cold rise yeasty dough recipe that came as close to I have found to a true NY folding pizza slice it makes enough for 6 pizzas and freezes very well...

Originally Posted by 32t

From what I understand the 10 does mot mean 10 inches. At least with vintage. It is the manufacturers number 10. It means that it fits in the top of their number 10 stove.

Certainly call me out if I am wrong but this is a point to bring up.

Yep, the number was there to match the same size "stove eyes".

My attempt. Now we will have to see how it tastes.