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Thread: Cast iron?
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02-10-2017, 02:15 AM #301
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- Jun 2007
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- North Idaho Redoubt
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Thanked: 13245OOoooooo Looking good Dieseld
I got an e-mail from the wife today it was short
Today is Nation Pizza Day !!!!!!!
National Pizza Day 2017: Grab a slice
So I had finished the seasoning on the new Lodge Pizza pan this morning so I took that as a good sign hehehe
I made up a Quick Rise Dough and tried out the new pan with a Red Sauce, Mozzarella, Hamburger, Green Pepper, and a slice of fresh Roma per wedge Pizza tonight for dinner
Did a pretty thin crust, if I had cooked in maybe 1 minute less I would have had the perfect folding crust, getting closer
The seasoning on the CI was outstanding, literally wiped with a paper towel and a few drops of Olive Oil after and back on the wall...
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02-10-2017, 09:12 AM #302
Thanks!
That pizza looks great, and the edges look about perfectly doneLook sharp and smell nice for the ladies.~~~Benz
Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe
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02-10-2017, 12:07 PM #303
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02-10-2017, 12:15 PM #304
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- May 2010
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- Denver Rocky Mtn. High Rent,Colorado
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Thanked: 1160I have a Lodge Pan handle round griddle that I use daily. Everything from eggs,pancakes,sausage,chicken .and of course sandwiches. They are definitely a must have !
Come along inside,We'll see if tea and buns can make the world a betterplace.~TheWind in the Willow~
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02-11-2017, 01:07 PM #305
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02-11-2017, 01:32 PM #306
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- Dec 2014
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- Virginia, USA
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Thanked: 481
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The Following User Says Thank You to Marshal For This Useful Post:
Dieseld (02-11-2017)
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02-11-2017, 04:25 PM #307
I made sausage gravy in my cast iron skillet this morning.
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02-11-2017, 05:33 PM #308
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- Jun 2007
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- North Idaho Redoubt
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Thanked: 13245Dinner last night
10" Lodge Grill pan and some Tri-Tip Steaks, tossed salad, Shiraz
The grill pan by far is the hardest to clean and season, getting better with each use
Breakfast this morning
10" Lodge Carbon Steel skillet, Cheese French omelet, Roma slices, Bacon
This is fast becoming my goto skillet..
The indoctrination of the wife continues
I think she has accepted that I am NOT buying more Coated Pan sets..
I was doing some thinking yesterday while talking to my Sis, since we moved to Idaho 15 years ago..
We brought 2 pans with us, the 12" lodge and the Lodge Griddle plate, they were hidden in with my hunting supplies ..
We purchased over the 15 years five different coated pan sets ranging in price from a low $89 to a high $500 out of all those sets we have
One Anolon Wok with outside coating coming off but the inside still good
One Anolon High side Sauce pan in pretty good shape ,
The same two Lodge pieces I bought before I met my wife
I doubt I have spent $200 on all the new Lodge pieces I have purchased since Christmas, Walmart keeps lowering the prices I keep adding them
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02-11-2017, 05:41 PM #309
We decided to get rid of teflon-coated cookware iver the holidays. We were concerned about the health risks of the coating getting into food and annoyed that they needed to be replaced every couple of years.
We're now using stainless and cast iron.
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02-11-2017, 07:11 PM #310
- Join Date
- Dec 2014
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- Virginia, USA
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Thanked: 481I started out with a pair of lodge pans. Before getting those all my 'cooking' was done in the microwave. Or the drive thru. But after looking at the cost and my expanding waistline I decided perhaps a change was in order.
I figured I'd start small, with some cast iron pans to make breakfast and the occasional burger with. Then I started looking up recipes and learning what they can actually be used for...kinda makes me wonder how they managed to sucker everyone into switching to Teflon and coated pans to begin with.
Stainless and iron is where it's at.