Thread: Cast iron?

OOoooooo 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...

Thanks!

That pizza looks great, and the edges look about perfectly done

Originally Posted by Dieseld

Thanks!

That pizza looks great, and the edges look about perfectly done

Agreed! I have considered one of those round griddles. Now you're bumping that thought up again.

I 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 !

Originally Posted by Nightblade

I 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 !

You are not helping!

That's some good looking stuff Diesel & Gssixgun!

Originally Posted by kelbro

You are not helping!

Sure he is. Helping lodge make a sale!

I made sausage gravy in my cast iron skillet this morning.

Dinner 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

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.

I 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.