Thread: Cast iron?

ummm... cast iron chicago style deep dish meat lovers pizza... oh my lawd!

...in my Griswold #9

...amazing amazing pizza!




...having leftovers for breakfast this morning...

Nice looking pie!
May have to try this idea.
Love deep dish pizza.

My latest experimenting

Also Deepdish Pizza used the 000 Dough I made, used two 8" Lodge Skillets
These were individual pizzas so it is up to each person on the toppings



The last night for dinner I made Sirlion Meatpies/Potpies in the 6.25" Lodge Skillets

Here's a little something that I happened to stumble upon. I hope all will enjoy his presentation.

He has some pretty good recipes too.

I decided that some corn bread muffins were in order---



The recipe I've used for years fit just right. I used about 1/3 of a cup of batter per hole.

While I bounce back and forth this batch used whole wheat along with the cornmeal. If I use the whole wheat then I use brown sugar if I use unbleached I use white sugar.

I won't cook my special seasoned breakfast spuds, in anything but cast iron. Had to break it out this morning, wife said she wanted some.

What brand is that skillet Mike? It looks like it has a long handle......I like it. Between those taters and your SOTD you're going to score big time with your wife.

Originally Posted by Benz

What brand is that skillet Mike? It looks like it has a long handle......I like it. Between those taters and your SOTD you're going to score big time with your wife.

Its a 12" Lewis & Clark, camp chef. Ha.!! She would say um lucky to have her, but I was wondering if I might have misinterpreted her, being it wasn't Saturday.

Before this thread goes stagnant again I decided to heat up a couple of Wagners to make supper. Sirloin steak in the #6 and extra crispy hash browns in the #10. Vegetable was fresh picked asparagus out of the garden. The steak was organic raised Certified Angus Beef from my cousin's ranch and personally cut up by me. It can't get any better.....life is good.