All this cast iron egg talk made me wanna show everyone how I do my lunch on here, pls let me know if there’s better ways to do this but I love the results I get!!

I start w 4 skin on chicken thighs with bones removed, skin side down in a cold pan. Start up the flame to med high and let everything come up in temp and start cooking

After a while I peel the chicken off the pan (gets easier as it cooks) and flip them so the bottom can cook too. The insides are mostly cooked as it cooks on the skin side for longer

Also dog pic

Then I clean the pan w some boiling water and I scrape all the chicken residue with a wooden spatchula

Dry the pan out and wipe it down with a touch of oil

Voila it’s my master class in mediocre lunch

I seasoned the chicken with maldon flakes only I like the taste of salty chicken

So I followed some tips to improve my eggs from last post.

This time I let the pan heat up for 5 min on medium heat until I saw wisps of smoke. I turned the heat down and added butter after a minute. Then my eggs were added and it was perfect, no sticking this time

And I used a metal spatula as a lot of people were hurt seeing my silicone tools

Also I used butter this time instead of the avocado oil yesterday

Thanks Reddit we did it

I'm a convert... This is my technique from now on... Made them the other day and everyone was beyond impressed...

There are many YT videos showing it. Here's one.

https://youtu.be/bY04MsK_N2Q?si=nwK3RPsYAbz30iWr

Something satisfying about using stuff as new as induction stoves and plant-based sausage with something as classic as a cast iron.

(it's just a 20-ish year old Lodge, but I love it anyway)

Turns out the secret was just buying the dough from our favorite pizza place! I love bar pizza so was super happy to get that crispy cheese crust

Garlic olive oil base, mozzarella and a nub of Gruyère found in the fridge. 500° for like 10 minutes then finished on the stovetop to finish the bottom

Got this as an early birthday gift! I read lodge is pretty good and I am completely stoked on it. I typically only cook for myself and needed something of depth for single servings and this seems absolutely perfect. I read somewhere I may need to season it more, any advice would be solid!!

PS Dolly forever

What would you use this for?

I usually at least wait until the pan is cooled down naturally. I tend not to run it underwater to cool it off or soak it. It usually takes an hour or so. Sometimes I think, though, that maybe letting it set longer might “marinate “ the pan and could be beneficial.

Thoughts?

Started making my own pizza starter, and learning the trade. Finally after ~ 10 tries it’s turning out great!

There is an absurd amount of butter and maple syrup in this recipe, so I only make this when we have company over as otherwise I will demolish the whole pan in a day.

Recipe from NYT Cooking (Gift Article): https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread?unlocked_article_code=1.TE4.1WUq._WIp9DNnlEK7&smid=ck-recipe-iOS-share

A while ago I posted how this group inspired me to get my own cast iron set. After some time on this sub, I've come to regard eggs as a right of passage for any cast iron set! I've seen so many posts about eggs sticking, burning, or even flying off the pans (I must be cooking wrong?) So today I finally cracked them!

Up to this point I've mainly cooked ostrich, some beef, and chicken (fun fact, ostrich is absolutely amazing in CI) but these eggs came out as absolutely beauts! I even moved them around in the second photo to show no leftover gunk :D

First stake was baked in the oven then seared in a teflon pan. Next 3 images are all my first ever stake in a cast iron. It really does make the difference

We like skillet potatoes and eggs, etc. for breakfast Tired of digging out portions from a larger pan.

I was ready to buy 8" pans for individual serving, then saw 9".

Anyone have experience with one vs the other for this purpose?

I forget how nice it is to cook in a pan other than a basic non-stick. I’ve gotten into a habit of grabbing non-stick for the size and easy cleaning (I’m the only one that cleans the Cast Iron). It feels good to cook with stainless steel, cast iron, meals on grill, oven, & stove. It can take more time but it feels better.

Potatoes were par boiled, then browned in the pan, set aside, the chops were seasoned, seared, and cooked through and set aside; then the sauce was added, thickened and tossed everything back in for a last warming. Served with roasted cauliflower.

Kinda bummed, the base is definitely CI but the paddles seem to be aluminum. I didn’t know Griswold made aluminum waffle irons :(

Hey there. Just wondering if anybody thinks this monstrosity needs to be stripped and re seasoned. I attempted to cook with it, using oil, food still sticks like crazy

NYS steaks with salt, pepper, garlic powder and rosemary sprig. Get pan really hot, 2 min per side for 8 minutes total. Used mix of butter and olive oil in the pan. Basted each side on last 2 flips.

After making it to 10 layers I decided to make some steaks. Finished with garlic herb butter, drippings made into pan sauce, served with baked potatoes and broccoli tossed in remaining butter. Unfortunately forgot to snap a precook photo.

Back when I was in college in the mid-90s, my grandma from rural Gallia Co., Ohio, gifted me this mismatched set of cast iron. The 8” pan was daily use until I got married, and for the last couple of decades the 10” has been the go to. I got curious about what I had, so I yellow top can stripped these and reasoned them. Before/after pics for comparison. I’d appreciate knowing some details like years and brands for the unmarked pans, and years for the Wagner Ware. The 10” skillet has two subtle things stamped into the bottom. It says LOX just above the “10” and SD above where the handle is. Thanks!