Thread: Cast iron?

Originally Posted by outback

That's the next one on my list. How many QTS. is yours. I've been thinking about the 6.5 Qt. Dutch oven, but I rarely make that much of anything in that quantity

6.5 QT

Leftover stew always tastes better the next day, so I make lots.

It’s also the perfect size for baking no-knead dutch oven bread. I preheat the lid in the oven, put the dough on it and put the main part of the pot over it to bake. Haven’t burned my arms doing that way, but did a few times trying to lower the dough into heated the big pot.

Found in an abandoned house clean out. Based on the state of the pan and the house I decided it needed to be stripped and re-seasoned. The place was not fit for pigs. Nice pan though; old 3 notch #5 Lodge.



Stripped it with oven cleaner then used a rotary wire brush to get the last few stubborn spots. Scrubbed it well with stainless scrub pad and scouring powder and a final wash with Dawn.

Then into the oven for 3 new coats of lard seasoning


Finished product looks pretty good I think.



Should be good for a few more centuries now.

French toast alla challah bread tonight.
Best thing about making this kind of bread is day old makes the best French toast, period.


It’s a sweet, dense bread with an egg brushed crust to begin with, so it hold up to a really long soaking in the French batter and makes for a terrific dinner, served with pea meal bacon and maple syrop.
Let it snow, I’m ready!

With pea meal bacon..................Mmmmmmmmmmmmm