Thread: Cast iron?

Cornbread from the corn stick pan. My second favorite way to cook cornbread. Most of the time I make skillet cornbread, when I am ambitious I will use the corn stick pan. When I am really in a good mood it is fried, hot water cornbread.

This is the first time I have seen those molds used!

Those are the corniest molds I’ve ever seen!
Awesome, and way easier to butter the bread that way. Just roll it in the butter..

Tonight used the bread Dutch oven for its other purpose..

Classic SUNDAY pot roast in a merlot/werchestershire gravy..
Too damn tasty, no done shots tonight, har.

Originally Posted by MikeB52

Those are the corniest molds I’ve ever seen!
Awesome, and way easier to butter the bread that way. Just roll it in the butter..

https://www.cookstore.ca/lodge-cast-...pan-l27c3.html

https://www.cookstore.ca/lodge-cast-...an-l527c3.html

Too cold for outdoor grilling..
Lil cast iron steak action Sunday night instead..
Did the browned butter with fresh rosemary frying in it.
Easy to hit rare and med rare in about 6 minutes a side with a second quick flip for basting..

Rosemary garlic frozen fries, and beans.
Turned some cheap strip loins into a half decent dinner.

Make if it’s steak it don’t matter how you get it cooked, obviously a fire is so much better, but if your wanting to have steak and it’s too cold, you did the right thing, to quote two great men ( Robert Mitchum, Sam Eliot ) “
“ STEAK , ITS WHATS FOR DINNER “

Late to post but it was Pancake Tuesday this week and I mixed it up a bit.
Tried sourdough starter crepes..
Wifey purchased a crepe maker, which I had to try, but I always use our skillet crepe pan so had to do a head to head.

The new rig.

Verdict is, bigger diameter capacity and even heat on the new pan, but higher temp range on the range..
I prefer the skillet, but will use both as it doubles production at meal time.
No finished pics but i made 15 crepes in about 25 minutes.
Fillings were:
Frozen strawberry’s puréed with orange juice to thicken, with whip creme.
Cherry pie filling cut with kirsch liqueur mixed with dark chocolate and heavy cream.

Wife had the strawberry “healthy’” crepes, me, I don’t fret such things so went with the Black Forest flavoured ones.
My son ate both, har.
Sourdough starter is a great crepe base I can now attest to.
Followed the below. But added more milk to make thinner batter.

Originally Posted by 32t

This is the first time I have seen those molds used!

I have my grandmother's pan. They are slower than a skillet

So it all came together and the OCD itch is done

The Dry Roux tastes as good and is much smoother with WAY less fat, really happy

And I adjusted the amounts to fit to within 1 inch of the top of the DO

Also switched from Distilled White Vinegar to Japanese Rice Vinegar to bring out the flavors

Originally Posted by gssixgun

So it all came together and the OCD itch is done

The Dry Roux tastes as good and is much smoother with WAY less fat, really happy

And I adjusted the amounts to fit to within 1 inch of the top of the DO

Also switched from Distilled White Vinegar to Japanese Rice Vinegar to bring out the flavors

I for one can't wait until Willy Wonka invents Smellavison--------------OR Better Yet-------------Tasteavison

I find White Vinegar on the harsh side, Rice Vinegar is quite nice---Good Choice