Thread: Cast iron?

No worries my friend.

The recipes are quite similar. I think what is the biggest difference is that 'Your' recipe calls for the 1 cup of Buttermilk and the online calls for 1/2 cup sour cream. That 1 cup of buttermilk would make the batter much more pliable and pour-able.

The rolls/muffins came out nice! I've tried one and they are very good. I've also made the Honey Butter from the online recipe and it's good.

I would take it that your recipe for the 'Maple Butter' stores well as that seems like quite a bit for just one batch of the pumpkin cornbread.

By the way, there is a Thread for Recipes. You will find it here:

https://straightrazorpalace.com/plat...ecipe-box.html

I have the Lodge chicken fryer in the oven at 350*, full of chicken, onions, and creamed gravy. Side will be mashed spuds and whole kernel corn. Dessert is carrot cake with ice cream.

Originally Posted by cudarunner

I agree about preheating the pan! I ALWAYS put the cast iron pan in the cold oven then turn the oven on. Once the oven is up to heat I allow another 10 minutes before I make the batter.
And yes, lubing the pan is very important;whether it's bacon grease or just shortening.

boys ill tell you, if your married to a true Southern Bell as I am, cornbread is one the menu!, and she is making hers in a cast iron skillet her grandmother starting using around the turn of last century,, and it must be Bacon grease! ive tried a lot but them southern girls know how to make cornbread, sweet and spicy Tc

Originally Posted by DZEC

Got an induction range last year. Our stainless pans didn’t work and I convinced my wife I HAD to get induction-compatible cast iron pans. So I got a few Lodge cast iron from Bass Pro (they seem to have the best prices) and cleaned up some old cast iron pans I inherited along with some Le Creuset enameled cast iron - boy that stuff is costly now!.

She HATES them - too heavy. Guess I have to do the heavy lifting/cooking.

We did purchase some decent stainless induction ready cookware as well, but I cook exclusively on the cast iron and Le Creuset.

just have to get her a gym membership and work on that upper body muscle lots of Curls and bench presses! Tc

Monday will mark 25 years since my only son entered this world so I hosted his Party and Dinner.

His oldest sister and family were already involved in the kids sporting events and couldn't make it however his older sister and her two kids would be coming.

Two hours before supper was to be served his older sister called and canceled as one of the kids apparently had come down with the flu and only mommy was good enough to take care of her.

Needless to say there was plenty to eat.

Supper was the following:

Rib Roast
Homemade Au Jus
Roasted Yukon Gold Potatoes
Fresh Green Beans with bacon, onion, mushrooms and tomatoes
Pumpkin Cornbread Muffins with Honey Butter on the side.

Of course there was cake for dessert; a dark chocolate bundt cake with a dark chocolate glaze

I used my #10 Lodge to roast the beef in and then after removing the excess fat I made the Au Ju. I'd salted the roast then used a mixture of chopped garlic and freshly ground coarse black pepper over that and then put a beef fat cap on top.



I used my #8 Wagner to roast the potatoes in:



I cooked the green beans in my #10 Lodge DO. However I failed to take a pic--sorry.

On the plate and ready to eat:



And of course the cake. It was baked in a cast aluminum mold:



Thanks for looking!

I stopped at a few antique stores when I left the astronomy expo upstate. Third stop, I came across a huge 4 floor warehouse antique store. I asked the owner if he had any cast iron or straight razors. He told me he had one frying pan somewhere in the building but doesn't remember where? "I saw it 2 weeks ago so I know its here. Good Luck", he said. There was so much crap in this store that you could barely walk anywhere! So I climbed and began the search. It was like I was drawn to this skillet. I found it with in 25 mins of the search. I was leaving the isle and something said go back down one more time and low and behold I see it at my feet. I couldn't believe I had found it... it turns out to be an old #9 Griswold Skillet 710 D. He wanted $20 for it, I got it for $15. To him it was just an old pan collecting dust in his warehouse. To me... I cant believe I finally own a Griswold!!!
Now to clean it up and re-season it!

Originally Posted by DupreesDiamond

I stopped at a few antique stores when I left the astronomy expo upstate. Third stop, I came across a huge 4 floor warehouse antique store. I asked the owner if he had any cast iron or straight razors. He told me he had one frying pan somewhere in the building but doesn't remember where? "I saw it 2 weeks ago so I know its here. Good Luck", he said. There was so much crap in this store that you could barely walk anywhere! So I climbed and began the search. It was like I was drawn to this skillet. I found it with in 25 mins of the search. I was leaving the isle and something said go back down one more time and low and behold I see it at my feet. I couldn't believe I had found it... it turns out to be an old #9 Griswold Skillet 710 D. He wanted $20 for it, I got it for $15. To him it was just an old pan collecting dust in his warehouse. To me... I cant believe I finally own a Griswold!!!
Now to clean it up and re-season it!

Nice Score!

Now for some progress pictures and then something cooked in that pan

Yesterday's 81 Chili Cook Off! We didn't place but our chili was delicious! We were very happy with the way it came out... Either way it was a good day for HDT Team BBQ!

Today was a juicy beef chuck roast with taters and veggies in the Wagner Dutch oven. Two hours in the oven at 300* had meat fall off the bone tenderness.

Originally Posted by Benz

Today was a juicy beef chuck roast with taters and veggies in the Wagner Dutch oven. Two hours in the oven at 300* had meat fall off the bone tenderness.

Sounds like beef sandwiches for dinner tomorrow.