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  • #16
    I do a lot of cast iron cooking. But I confess to being a vegetarian hiding amongst you all. So most anything I do probably would fall short.
    I did like the Mexixan hangover dish. Very similar to some of my creations. Think I will give the pan pizza a try. Frittata's with whatever you like are good in cast iron. Start on the stove top and finish off in the oven. One of the beauties of cast iron is being oven safe.
    In Newfoundland small balls of bread dough are flattened in the pan are called "touters". Sort of like dutch oven only in the skillet without a cover. They are tasty when warm with butter, garlic butter even maple syrup.
    Most of my cooking is done without a recipe. Just throw what suits you in and let her go.
    Someone said above about not needing to clean the pan. RIGHT ON!! My cast iron stuff is very old and they shine and reflect like a mirror. Water never touches my cast Iron. Just wipe it out when still hot using a paper towel and some cheap vegetable oil.
    A Navahjo boy in Taos NM who was making and selling Navahjo flat bread on cast iron showed me how to clean up a pan if it did get crusted. Throw it into the hottest BonFire you can get and let it
    get glowing red hot! Afterward season it up again and away you go. I have done this to old cast iron I bought that someone had allowed to get crusted. Works like a charm.

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    • #17
      Dinner tonight:



      Beer is like porn, you can buy it but it's more fun to make your own

      I have to bend over too far

      I get a boner.

      bareback every couple of days, GTG. Bareback, brokeback, same $hit!

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      • 24Pink14Stink
        24Pink14Stink commented
        Editing a comment
        Thug - what is the box with the rifle on it next to your stove?

    • #18
      Originally posted by Newfie View Post
      I do a lot of cast iron cooking. But I confess to being a vegetarian hiding amongst you all. So most anything I do probably would fall short.
      I did like the Mexixan hangover dish. Very similar to some of my creations. Think I will give the pan pizza a try. Frittata's with whatever you like are good in cast iron. Start on the stove top and finish off in the oven. One of the beauties of cast iron is being oven safe.
      In Newfoundland small balls of bread dough are flattened in the pan are called "touters". Sort of like dutch oven only in the skillet without a cover. They are tasty when warm with butter, garlic butter even maple syrup.
      Most of my cooking is done without a recipe. Just throw what suits you in and let her go.
      Someone said above about not needing to clean the pan. RIGHT ON!! My cast iron stuff is very old and they shine and reflect like a mirror. Water never touches my cast Iron. Just wipe it out when still hot using a paper towel and some cheap vegetable oil.
      A Navahjo boy in Taos NM who was making and selling Navahjo flat bread on cast iron showed me how to clean up a pan if it did get crusted. Throw it into the hottest BonFire you can get and let it
      get glowing red hot! Afterward season it up again and away you go. I have done this to old cast iron I bought that someone had allowed to get crusted. Works like a charm.
      My Mrs. is a vegetarian. 20 years plus now. She still digs cast iron as an alternative to teflon, or whatever.

      I actually clean with water per the attached link. He seems to know a few things.
       
      Hi! My name's Terrie, and I used to be a smoker.

      I like it small...

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      • #19
        Originally posted by 24Pink14Stink View Post

        My Mrs. is a vegetarian. 20 years plus now. She still digs cast iron as an alternative to teflon, or whatever.

        I actually clean with water per the attached link. He seems to know a few things.
        I confess that I have used the steam method a couple of times. However, it was after someone else had used the skillet a few times and burned and encrusted it without doing a proper and thorough cleaning after use.
        When I clean the skillet is still very hot and everything comes right out. Additionally because it is hot the oil and lint free paper towel as in the video keeps the pan seasoned as well. All in one maneuver. Have to be careful though as it is quite hot.
        Showed the pizza that thughes posted to the SO. Looks like I have an assignment for tomorrows dinner.
        Don't want to give away the secrete of my age but tell your wife It has been 47 years for me. When I started it was virtually impossible for me to eat in a restaurant.
        Company that I worked for would fly into Lincoln Nebraska from time to time. Lots of luck getting a vegetarian meal in beef country. I actually carried jars of peanut butter with me in my gear bag. LOL
        EDIT: I checked out those other links. Nice stuff.

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