Lately I have been cooking with cast iron and love it. She finally told me to go ahead and buy one after many weeks of searching in vain for a used one. Anyone have any good recipes for me to try in it? I made a DELICIOUS pinapple upsidedown cake in it the other night. I had heard it was the best way to make one and they were RIGHT! What about a good web site about cast iron cooking? Normally my google fu is pretty good but I haven't found much yet...
Bake some bread in it. Get the dough wetter than usual, heat the dutch oven to 450, flour or oat bran the dough on the outside, then chuck it into the screaming hot oven and put the lid on. Bake for 30 mins, then take the lid off and bake for another 10-30 mins until the crust is a nice dark brown.
Ya know.... I have looked at about 6-7 cobbler recipes so far and they are really making me consider making a cobbler tomorrow. I do have some fresh peaches I need to use. I have also decided I am going to make a brisket!
Cast iron rocks. I own a large skillet and small skillet, but haven't pulled the trigger on a dutch oven yet. I'd like to find a used one I can clean and re-season, but they're tough to find. Since they can last several generations, they tend to get handed down a lot. Every time I have money for a new one, I never remember and when I remember, I don't have the money.
Good video! I actually kept a sourdough culture going for about a year once before I got tired of eating sourdough bread.
I got my first skillet from my mom, second from my mother in law, and I bought my 3" deep frying pan (great for chicken!) and dutch oven. I actually stripped and seasoned all of them! I also have what I consider somewhat rare as I have never seen another for sale anywhere. I have a 1 qt cast iron sauce pot with lid. I actually found it in the entrance to an old mine in Wyoming. It was EXTREMELY rusty and I wasn't sure that I would be able to save it. Turns out that it was only a good coat of surface rust. It took me 3 days to clean it off before I could season it. That little pot turned out to be the best piece of cast iron cookware I have ever used. After I seasoned it, NOTHING sticks to it.
Good intentions are no substitute for a good education.
I take my fun very seriously.
I am Dutch but had no idea what a Dutch Oven is. So I looked it up. And I discovered that I actually had one once, but my (now ex-)wife threw it out when she moved in to make room for her own pots and pans. I loved that thing and didn't know how much I was going to miss it. I must get a new one.
As you guide your cursor over the blue avatar a strange feeling of dread comes over you.
What other kinds of dutch ovens are there?
I just got a huge cast iron skillet for Christmas. Have only used it once, to make chicken. I have a question about the "seasoning". After I used and cleaned it I got it warm and coated it with oil before putting it away. Now, when I go to use it again must I repeat that process BEFORE cooking or only after ? Also - I considered using it for breakfast meats such as bacon or sausage, is that worth it or should I reserve its use for other things ?