Thread: just wanted to share tonight's dinner with you guys..

Been "Seasoning" two new Lodge Cast Iron pans for the last couple of days, A 10" skillet most for Cornbread, and the 10.5"Grill Pan
So tonight is the Inaugural dinner

Menu:

Two NY Strips to be done on the new Grill Pan
A Buttermilk Sweet CornBread to be done using the new Skillet
Fresh Cut Green Beans cooked in Onions and Butter

Crossing my fingers



Been "Seasoning" two new Lodge Cast Iron pans for the last couple of days, A 10" skillet most for Cornbread, and the 10.5"Grill Pan
So tonight is the Inaugural dinner

Menu:

Two NY Strips to be done on the new Grill Pan
A Buttermilk Sweet CornBread to be done using the new Skillet
Fresh Cut Green Beans cooked in Onions and Butter

Crossing my fingers


Edit for the PICS !!!!








Even broke out the "Sizzle Plates" for the night





Possibly the best Cornbread I have ever made, been wanting to try out this new recipe for awhile

Originally Posted by gssixgun

Been "Seasoning" two new Lodge Cast Iron pans for the last couple of days, A 10" skillet most for Cornbread, and the 10.5"Grill Pan
So tonight is the Inaugural dinner

Menu:

Two NY Strips to be done on the new Grill Pan
A Buttermilk Sweet CornBread to be done using the new Skillet
Fresh Cut Green Beans cooked in Onions and Butter

Crossing my fingers

I for one am looking forward to the pictures of the results!

That sounds good. Did you find your cast irons a PITA to season? My lodge took forever to get a mediocre seasoning. The surface just seems to rough to properly season them. Nothing like my old Griswold's that I used to have that I got from my grandmother. I really wish I could find out who walked off with them.

I love the cast iron too. It just gets better and better with age. Holds the flavor of a thousand meals in there. We used to call it "flavor leavin's".

Originally Posted by JSmith1983

That sounds good. Did you find your cast irons a PITA to season? My lodge took forever to get a mediocre seasoning. The surface just seems to rough to properly season them. Nothing like my old Griswold's that I used to have that I got from my grandmother. I really wish I could find out who walked off with them.

I have 3 now

My 12' Skillet is 25 Years old at least, and it was a serious pain because I did not understand how to get it right..

I watched a Youtube vid a few months back and what the guy said made sense so I went with his ideas

Warm the pan
THIN coat of Olive Oil or Flax Seed Oil THIN this was where I messed up with my first Lodge pan
Turn upside down in the oven and warm to 350 once there, put 1 hour on the timer and bring the temp up 25° every 15 minutes once you get to the 450° at 1 hour, turn the oven off
Once the pan is back to "Warm" repeat 2 more times

I was amazed at how well it worked on the Lodge...

Point blank said Do NOT used anything but Olive Oil or Flax Seed Oil, which I had never heard before, I always thought real Lard or Schmaltz worked best
But I guess the Lodge react different

It worked near perfect

I've found good cast iron for cheap at flea markets but they usually have rust. I have taken a wire wheel to the rusty ones and once the rust is gone they are in need of re-seasoning. I've done it outside on the propane grill with the lid down, medium heat. I think I did use olive oil. But for me doing it on the grill keeps that cooked oil smell outside. Worked great.

Originally Posted by gssixgun

Been "Seasoning" two new Lodge Cast Iron pans for the last couple of days, A 10" skillet most for Cornbread, and the 10.5"Grill Pan
So tonight is the Inaugural dinner

Menu:

Two NY Strips to be done on the new Grill Pan
A Buttermilk Sweet CornBread to be done using the new Skillet
Fresh Cut Green Beans cooked in Onions and Butter

Crossing my fingers



Been "Seasoning" two new Lodge Cast Iron pans for the last couple of days, A 10" skillet most for Cornbread, and the 10.5"Grill Pan
So tonight is the Inaugural dinner

Menu:

Two NY Strips to be done on the new Grill Pan
A Buttermilk Sweet CornBread to be done using the new Skillet
Fresh Cut Green Beans cooked in Onions and Butter

Crossing my fingers


Edit for the PICS !!!!








Even broke out the "Sizzle Plates" for the night





Possibly the best Cornbread I have ever made, been wanting to try out this new recipe for awhile

That is a fine lookin Christmas table "G" as for the cross your fingers part.....I think the cards are definitely in your favor sir ! Merry Christmas !!

This is currently in the oven for my wife and I tonight.

Geek

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And the end result. Onions and shrooms fried in garlic butter and hasselback potatos.

Geek

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15.5 pounds of Goodness...it's sitting on a wire rack...coated with coarse salt and cracked pepper....just waiting for its Reverse Sear cooking method on Sunday...can't wait !