Cast iron appreciation thread

[bladz]

@HoosierKettle  do you have a CI  cornbread recipe you’d care to share? 


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[HoosierKettle]

@HoosierKettle  do you have a CI  cornbread recipe you’d care to share? 


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I use this recipe but tweak it a little. I use 1/3 cup sugar instead of 1/4 cup and I use half the oil but add softened butter. Sometimes I’ll add a little bacon grease instead of oil. I also use 2 whole eggs instead of one to firm the texture up. 

Its a good basic recipe unaltered so you don’t have to tweak it. I’m sure it’s not as good as age old family recipes if your lucky enough to have some. My family likes it more on the sweet side. I always taste the batter before I bake it. That will let you know right away if the sweetness and flavor will be to your liking.

The cheddar jalapeño version, I do this recipe but mix in finely chopped jarred or fresh jalapeño and shredded cheddar cheese with some reserved to sprinkle on top.

I double the recipe if using a 12” lodge. An 8 or 10 inch skillet is better for a single batch. I spray a cold skillet with cooking spray and pour the batter in and bake it.

The only cornbread anyone makes in my area is jiffy mix. I think homemade blows jiffy mix away and is still really easy.






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[dogman]

I love this thread. You guys creativity is outstanding.

I was going to ask how big a cast iron pot you could put on a 22 inch kettle without breaking the grill but I see some honking big pots and pans in the pics here...

[Shoestringshop]

 


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[MacEggs]

Did up this frittata on the 17" Lodge skillet.
Used 18 XL eggs, plus a load of other "stuff".
First time trying this, so I had my fingers crossed... 
It was a success.  Nothing stuck to the pan come serving time. 

[JEBIV]

Did up this frittata on the 17" Lodge skillet.
Used 18 XL eggs, plus a load of other "stuff".
First time trying this, so I had my fingers crossed... 
It was a success.  Nothing stuck to the pan come serving time. 

Wow 18 xl eggs that looks delicious

[MacEggs]

Wow 18 xl eggs that looks delicious

It was!  Plenty to go around, too.

[Kneab]

Apple pie 😋
Lodge 10" in Door county.

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[bladz]

Apple pie [emoji39]
Lodge 10" in Door county.

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Looks delicious!  Everything tastes better in Door County!!  Have fun Karl, and hope you find a grill or two while visiting.


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[Yankeefan303]

I picked this up today at Academy in Newnan for $13.99. Buddy of mine made smash burgers and I had to try. The fit is just right



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[dogman]

That is a smokin' deal!

[BigEll]

Not a lover of beans HoosierKettle! Lol


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[HoosierKettle]

What rags or towels do you guys use to wipe and season your cast iron?  I was using paper towels and vegetable oil. That worked ok but paper towels can leave a little lint even if you can’t see it. Using a lint free towel would be ok but then you have to deal with storing and cleaning a greasy towel.

My solution are these American made all purpose disposable rags. I have also switched to crisco for my routine clean and season on the stove top after each use.

These rags come in handy for everything. I keep a box in the house, in the work truck, and in the garage.

They cost $10 for a 200 count box at menards.

That is five cents per use. It’s worth it imo.


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[michaelmilitello]

I use a lint free towel.  Used paper towels originally but it does leave fine lint. 


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[CurtP]

I'd have to check, but I swore there was a disclaimer on my shop towels as not being food safe.

I use shortening and Bounty paper towels.  I don't usually have an issue with lint.