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This is certainly the place to have obsessions enabled ; )

And, how many other obsessions lead to good cooking and good eating?

Your skillet looks like it’s more than ready to produce some...

You might find some info here: https://www.castironcollector.com/

It’s a good resource for collectors.

Letting hot water sit in the pan for a bit before scrubbing with a soft nylon “scrubby” seems to loosen the crud and leave a lot of the protective “grease” on the surface. Then simply wipe it off...

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...

Locve those combo cookers. Have that one and use it almost every day. Also have the dutch oven combo cooker which is a perfect size for stews for a family of 6 and for baking bread.

Most stuff that sticks to the surface after cooking will come loose with boiling water. Just let it sit for a bit and scrape it off with a plastic scraper (I use a metal spatula sometimes) or rub...

Love those combination cookers. We took ours camping this summer and didn’t need any other pot when cooking for up to 4 people.

Haven’t seen one like that before. I’ll be waiting for a usage report (and pictures).

I figured you’d be on it.

It really is delicious with scones and fresh blueberry jam (my favourite). I have never had huckleberries, but I imagine that would be wonderful as well.

Here’s a recipe in case you can’t get clotted cream where you are.

https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/

Clotted cream is very British. Literally, it is cream thickened by heat to the point it has clots of goodness in it.

Not fattening at all ; )

So clotted cream is what you get in Idaho when you let the whupped cream heal up a bit?

More than one?!!!

Sometimes those handles can get very hot.
333864

Best way to season you cast iron.

I use my combo cooker for bread baking. Much easier to drop the dough onto the frying pan and invert the larger pot over it that to work with a Dutch oven or...

ANother pressure cooker story:

My aunt, who was a wonderful baker, was not a very attentive cook. She put a pot roast on in the pressure cooker and left it on for two hours. The gravy was...

My grandmother would boil an old hen to make soup and then use the meat to make something like chicken praprikash.

My uncle, who was not one of favourite children would describe her recipe as:
1....

Had a deep fried Mars bar in England. I think the Brits could find a way to fry soup.

I have a pair of 7-stick molds. Preheating them in the oven and greasing with bacon fat (what else would you use?) improves the flavour and allows the sticks to release easily from the pan so...

Do you want to live along time or do you just want it to seem like a long time.

Seize the day - or the doughnut and enjoy.

They may be non-stick, but they are also often not non-flake or non-peel.

324917Just passed my mother’s flame orange oval le Creuset to my son. It is one of the originals with the handle cast as an integral part of the lid - not screwed into a hole in the lid.

I got it...

Biscuits, shortbread, scones.

And triangular pancakes.

Latkes and bacon fat - definitely not kosher.:shrug:.

Try adding a few tablespoons of wheat gluten to the mix. It works wonders with whole wheat breads and doughs with a lot of rye in them.

You’re on your own with the pup. I have 3 of assorted ages...