Separate names with a comma.
Discussion in 'General Dutch Oven Information' started by link, Feb 3, 2015.
You swiped my cornbread, looks like mine !!
Hey Link, do you pre heat the skillet as well, or just the oven? I've always been taught with cornbread to pour the batter into a hot skillet to prevent sticking.
Work gave me a 9 piece set last year that I'm still breaking in, but I have about 6 other pieces that are family hand-me-downs that I use everyday. My city wife was very resistant to using cast iron cause she'd never seen it before, well needless to say she is now a believer! Our regular pans have dust on them and can be found in the dark corner of the cabinet. It's especially great cooking breakfast sausage in them that I made.
Rowdy, I always heat my skilet with oil while preheating oven, gives it that beautiful color on the bottom!
Makes me smile seeing all this old cast iron still being used.
Aw, you made me do it. I've had this Lodge DO combo sitting on a shelf in the basement, unused for maybe six years. It hadn't rusted, but it was dry and dusty and looking like a barn find.
What to do ... a quick light wash and a heated dry, then a pour of oil and some sliced potatoes. Meanwhile the lid serves as a plate for the draining paper.
Then afterward, pour off the excess oil and give everything a nice rubdown with that oily/salty drain towel.
Good to go!
I looked around online but I haven't found one exactly like it. There's a version where the top and bottom have helper handles like you'd see on a skillet, but mine just has that little tang that latches into the bottom.
We use our cast iron all the time, got it when we first got married and I think my mom or wife's mom gave it to us so its pretty old, We couldn't get by without it.
One of my wife's best friends who is single and lives by herself noticed we had a small iron skillet, and said "that's what I need " be just right for me to make my cornbread and cobbler in. So I looked around and and found one and the wife gave it to her last Christmas, She uses it 3 - 4 times a week
Have never been able to "figure" out cast iron....
Don't know what your missing.
Time to learn. Once you go iron you won't go back. The trick is in the seasoning and washing of the pans. Once you know not to use soap, never soak a pan in the sink, clean it right away, keep it dry and oiled. It becomes easy.
I'll use some soap and it won't hurt anything, but soaking is a death wish on iron.
No soap here no not ever. If you come over for dinner I will do the dishes. Hahahaha....
Try a pineapple upside down cake in one of them skillets . Its the only way i'll eat them any more .
Talked the wife into making me one
Looks Great, One of my very favorites
Yep. I use a small amount of a mild soap then wipe it out with oil once it is dry. Keeps it nice and clean and I never have issues with things sticking.
The more you use it the better it gets.
Yes, Cast iron hates disuse. OTOH that also means that there are bargains to be found from people who can't/won't maintain it, and they give it up for cheap.
But the versatility of cast iron can't be beat.
This square skillet is another piece that sat unused. It got mad at me and rusted, and I had to scour it with steel wool.
How to apologize to it? Re-season it with bacon grease, and bake some cheese bread in it!
That looks good . I may have to have the wife bake me up something. Maybe a pizza in ours .