Thread: Cast iron?

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.

Originally Posted by cudarunner

Sounds like beef sandwiches for dinner tomorrow.

Yep, with horseradish sauce.

This landed today---I'm thinking Red Beans and Ham in my Lodge DO with some cornbread muffins baked in it.



The outfit says it's a Wagner made with the Griswold mold around 1957-1960. It was listed as NOS. However it arrived cleaned and seasoned. I'll probably do a bit more seasoning before giving it a go.

Roy...When you get it fully seasoned, do you think that you will still have to use paper
muffin cups?

Originally Posted by cudarunner

This landed today---I'm thinking Red Beans and Ham in my Lodge DO with some cornbread muffins baked in it.

The outfit says it's a Wagner made with the Griswold mold around 1957-1960. It was listed as NOS. However it arrived cleaned and seasoned. I'll probably do a bit more seasoning before giving it a go.

Originally Posted by PaulKidd

Roy...When you get it fully seasoned, do you think that you will still have to use paper
muffin cups?

I plan on allowing the cast iron muffin pan to heat in the oven like I do with a 6" cast iron skillet, then pull it out, spray the cups with some veggie spray, pour about a 1/4 cup of corn bread batter in each cup and then place it back in the oven. Just like I do with the cast iron skillet.

If I'd wanted to use paper cup liners I wouldn't have ordered the cast iron muffin pan. I'm hoping that the muffins will drop right out-- I'll post results in a few days.

Understood. Nothing better than hot cornbread, in whatever form!