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Father's day gift.
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Chicken and rice breakfast.
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Started with a frozen chicken breast in the pan. Once about 3/4 done pulled it with forks then added some cilantro lime rice leftover from dinner the other night....

There is no better way on earth to fry chicken than in a cast iron skillet IMHO.

Looks like a well seasoned pan. Nicely done.

My test is eggs. If I can cook eggs that are not dark and don't stick them I figure it is seasoned perfectly.

https://en.m.wikipedia.org/wiki/Comal_(cookware)

It looks like a Lodge or maybe BSR

You did right. Strip it to bare metal and put oil or solid fat on then season in the oven.

Nicely done. That should be of good service to your great grandchildren.

That's the key. Getting the pan up to heat first. The rule I use is the handle should be hot, almost too hot to touch then the pan is hot enough and the food slides around like David said. However,...

That's almost exactly what I do except that I keep a small tub of lard to coat the pan after it dries. I like the coat that lard gives the pan.

Here's a little 6” #3 I often use for eggs. I think...

My Mom could ruin a piece of meat with the best of them. Seems like it was a generational thing because my mother-in-law did too. I think those people brought up in the Great Depression were afraid...

My dad used to cook bacon then make sunny side up eggs in the fat washing the cracklin' loaded fat over the top of the eggs. Man! Just thinking about that made my mouth water no joke.

Those are fajita pans and normally came with the wooden board for them to go to the table with. We have a set I almost forgot about. I like your use for them also.

Cooking up the last of the jowl bacon from New Years day peas.
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Don't know if this is a new category or not but I haven't seen any other tea pots listed. Well maybe here's a first in the cast iron thread.

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I have several cast iron tea pots but just...

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...

Here's what the Carmine's cookbook has to say about tomatoes.

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Of course that's their take on it. Take that for what it's worth.

I like to use fresh tomatoes but they are not as...

I first learned about San Marzano tomatoes from Carmine's in Manhattan, not the one on Broadway. The one in the theater district. They are better there. That is where I got the clam sauce from. We...

Any oil will work. I have used a bunch of different ones and have stuck with lard as that is the one I personally think works best...for me. As per usual though YMMV. The only reason you might have...

The nice thing about them is you can't really destroy it. Worst case you strip it to bare steel and start over with a complete re-season.

This one I dug out of the dirt.
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Only the...

Oh...also make green bean almondine to go with it.
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Red clam sauce on linguine
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Only thing this pan has ever been or ever will be used for.
When I put it on the burner and warm it up the room is filled with the smell of the sauce before I...

While in Tampa yesterday for the hockey game we stopped by La Segunda Bakery and picked up loaves of Cuban bread for sandwiches: Ybor City Cubanos to be specific. The one thing I lack is a sandwich...

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I got this grilling pan as a gift. I decided to put some hotdogs in it for the grilled flavor and grill marks and lo and behold they turn themselves.

Got no answers but I like it.

Ginger chicken with garlic, cumin and turmeric.336558
Served with collard greens, sauteed with olive oil and garlic
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....I eat a LOT of garlic.
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