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Cast Iron Cooking. - Page 2

post #21 of 66

cast iron is the only way to go.


post #22 of 66
Thread Starter 

I made my first Dutch Baby last night. Came out really well. 

I know the paper plate is not really pretty but I did not want to dirty a plate. 

post #23 of 66

Nice !!!   Where is my Piece ?



post #24 of 66

Hey link, that looks good, what the heck is a dutch baby th_dunno-1[1].gif Bonz

post #25 of 66
Thread Starter 
Originally Posted by bonzbbq View Post

Hey link, that looks good, what the heck is a dutch baby th_dunno-1[1].gif Bonz

it is basically a Pancake/Crepe 


This is the recipe I made: 


  • 3 large eggs
  • 2/3 cup whole milk
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1 tablespoon butter
  • optional garnishes: powdered sugar, butter, lemon wedges, fresh berries, maple syrup


  1. Place a 10″ cast-iron skillet on the middle rack of the oven, and preheat to 450 degrees.
  2. In a large bowl, whisk eggs together vigorously until light and frothy, about 2 minutes. Add milk, sugar, salt and vanilla, and whisk until combined. Sift in flour, and whisk just until smooth. Let rest for 5 – 10 minutes.
  3. Carefully remove the skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom. Pour batter into hot pan, and place back in the oven, shutting door quickly so oven loses as little heat as possible.
  4. Bake for 15 minutes, until the sides have puffed up a lot, and the entire top of the pancake is golden brown. Remove from oven and use a spatula to loosen the edges of the pancake. Transfer to a serving platter, dust with powdered sugar and cut into large wedges. Serve immediately.
post #26 of 66

Mighty nice looking!!!  Great job!!!Thumbs Up

post #27 of 66

Always in the oven or on stove top except for the dutch oven.  Ready for duty!  Mine is treasured and used almost daily. 


My best skillet belonged to my mom and dad originally, that is at least 50 years old and still a treasured tool at our home. Wooden utensils are best. My dutch oven is at least 40 years old, and will be used this weekend at a chili cook off.  One of my sister's is from our grandmother's kitchen and we remember it being used at family gatherings in the early 1960's.


Use it often, and treat it right and it will last a life time and then for future generations.  


Basic steps for care and use are easy.


Season it with oil when first used, clean it after each and every use, (hand wash NO soap, bristle brush or salt as abrasive), re-season it with a dab of oil after cleaning, never let it stay wet for more than 2 minutes and make sure it is bone dry when storing


I hand wash with NO soap ever, use a little water to boil off any residue, or deglaze and then rinse with clear water, heat on low to dry. Re-season with a dab of oil and then cool before placing in storage.


Can't beat it for cornbread, cobbler, beans, chicken, gumbo, jambalaya, and the list goes on and on.


Best of luck!

post #28 of 66

Thanks for the recipe Link! I want to try one.

post #29 of 66

This is my personal best in cast iron. Chicago deep dish.


I made a pastry type crust for this.

post #30 of 66
Thread Starter 
Originally Posted by timberjet View Post

This is my personal best in cast iron. Chicago deep dish.


I made a pastry type crust for this.

This looks really good.

post #31 of 66

A kiss of soap when washing won't hurt them, but sitting and soaking will.

post #32 of 66

I have two cast iron skillets that are 38 years old.  Received both of them as wedding gifts.  They are simply great.



post #33 of 66

My parents switched to nonstick in the early 1980s. They threw away the cast iron skillets I grew up with, and told me about it later.


I've been rebuilding ever since.

post #34 of 66

I was just recently gifted these.


I have them all seasoned up now except for the big DO. I can't wait to get it all cleaned up and cooking. All of these are old. Some French, some pre imperial Japanese. I lucked out.

post #35 of 66

Thanks link, gonna have these tommorow

post #36 of 66

Love my CI.  I have mostly Lodge, some older, some new.  The oldest one I have came from the wife's great grandmother's house when we got married.  It's a deep skillet that's perfect for frying chicken.  

Also have a dutch oven that I cannot age or get the name of because the pot and lid do not have any markings on them whatsoever.  I know it to be at least 20 years old, because that's how long I've had it :)  It was at my grandmother's house in the garage with the camping stuff.  No telling how long it sat there before I dug it out.  


I use my cast iron daily.  I have a couple pieces that only get used on campouts because they're too big for the stovetop / oven, but otherwise, pretty much all of it gets used regularly.


Dutch Baby's are GREAT!  I do Alton Brown's recipe from the food network.  It's a good one and easy to do.  A little lemon curd and some powdered sugar and that my friends is a breakfast you won't soon forget.

post #37 of 66
To the OP, care to share your recipe for the old fashioned sugar cake?
post #38 of 66
Thread Starter 
I got this from a Pinterest post and have made this twice now and everyone loves it.
Old Fashioned Sugar Cake

Old Fashioned Sugar Cake


  • 1/2 cup vegetable shortening
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all purpose flour
  • 1 1/2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large egg whites
  • confectioner's sugar for dusting


  1. Cream together shortening and milk for about 3 minutes, (it will look like small curd cottage cheese.) Add in vanilla.
  2. in a separate bowl combine flour, sugar, baking powder and salt. Add flour, one third at a time to the milk mixture, blending well after each addition.
  3. Lastly, add in egg whites, beating just until all combined.
  4. Pour batter into a greased and floured (do not use a spray) 10 inch cast iron skillet.
  5. Bake in a preheated 350 degree oven for 40-45 minutes, using a toothpick inserted in the center to test for doneness.
  6. Let cool on wire rack for at least 45 minutes before serving, lightly dust with powdered sugar if desired.
post #39 of 66
It looks deliscious! I might make this tonight to kill my sweet tooth. Thank you very much!
post #40 of 66

Taa dahhhh!! Cooling off now
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