Results 451 to 460 of 1546
Thread: Cast iron?
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03-20-2017, 06:48 PM #451
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The Following User Says Thank You to cudarunner For This Useful Post:
MW76 (03-20-2017)
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03-20-2017, 07:21 PM #452
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03-20-2017, 07:45 PM #453
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03-20-2017, 08:08 PM #454
Any oil with a higher smoke temperature will do for seasoning.
I use Crisco for the most part.
And I NEED to make a grilled cheese with bacon grease right now!!! Thanks for the idea
Tom, you sir are evil, I will also have to make popcorn before supper as well
Thanks my friendsLook 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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03-20-2017, 08:13 PM #455
My grandmother would cut off a hunk of cheddar, toss it in the frying pan right after the bacon came out...
Pretty quick with a spatula, out of the pan and right on top of a halved biscut.
Oh MY!
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03-20-2017, 08:14 PM #456
Now that sounds amazing, good thing I don't worry about my waist line
Look 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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03-20-2017, 08:17 PM #457
Oh man.. that does sound awesome.
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03-20-2017, 10:11 PM #458
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03-21-2017, 01:00 AM #459
2 coats done on the seasoning gents. Forgot to take a pic in between but they are back in the oven and starting to look very nice. Lard melting in a CI pan is a beautiful thing.
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03-21-2017, 01:09 AM #460
My son moved into his first apartment last year. For Christmas I gave him my 10" skillet that I had used nearly every day for over 20 years. That thing is so smooth you could melt plastic on it and it wouldn't stick. I have a second one that I have been working on for a few years, and can give to my daughter in a few more when it's her turn. It should be close enough by then.