Lead me to the land of the cast iron skillet recipes

[mikev]

Scotch-bright?
View attachment 587556

Use the blue one, not the green one.

 

[FLH03RIDER]

I sacrifice only the best "Virgin Coconut Oil" to season my cast iron and Blu steel skillets!
For cooking, depending on what it is, I use butter, vegetable oil, extra virgin olive oil, or peanut oil.
Use the oils at their smoke point not their higher flash point.
On a personal note, I don't use Canola oil. Originally developed in Canada from the rapeseed plant for industrial use for lubricants, nylons, and cosmetics and other stuff. It's been selectively modified, breed (GMO) and highly refined to lower its "erucic acid" content. (YMMV on it's use.)

And for your morning bon vivant edification...

Bon Appétit
.

 

[msethhunter]

I sacrifice only the best "Virgin Coconut Oil" to season my cast iron and Blu steel skillets!
For cooking, depending on what it is, I use butter, vegetable oil, extra virgin olive oil, or peanut oil.
Use the oils at their smoke point not their higher flash point.
On a personal note, I don't use Canola oil. Originally developed in Canada from the rapeseed plant for industrial use for lubricants, nylons, and cosmetics and other stuff. It's been selectively modified, breed (GMO) and highly refined to lower its "erucic acid" content. (YMMV on it's use.)

And for your morning bon vivant edification...

Bon Appétit
.
View attachment 587865

You gotta go get you some beef tallow. Trust.

Yes, it’s expensive. But when you gotta sear something, I haven’t found anything better.

 

[Abacinator]

Don't sleep on avocado oil for seasoning. It works really well

 

[FLH03RIDER]

You gotta go get you some beef tallow. Trust.

Yes, it’s expensive. But when you gotta sear something, I haven’t found anything better.

Yes, yes, excellent suggestion. I put it on the "need to get list" for later this week.
Pan seared ribeyes finished with some Stilton or Maytag Blue crumbled over the top, Caesar salad, a loaf of sourdough boule and a nice Cab.

 

[GAJ]

Yes, yes, excellent suggestion. I put it on the "need to get list" for later this week.
Pan seared ribeyes finished with some Stilton or Maytag Blue crumbled over the top, Caesar salad, a loaf of sourdough boule and a nice Cab.

We use bacon fat, pretty much the same as beef tallow in terms of use.

 

[Cincinnatus]

Used my enameled CI pot & a gallon of peanut oil to make fried chicken last night.

Chef John's Buttermilk Fried Chicken

Buttermilk fried chicken that's crispy and tender. Whole chicken pieces are soaked in buttermilk, coated in seasoned flour, then fried until crisp.

www.allrecipes.com

Damned good recipe, damned good results!!

 

[msethhunter]

Yes, yes, excellent suggestion. I put it on the "need to get list" for later this week.
Pan seared ribeyes finished with some Stilton or Maytag Blue crumbled over the top, Caesar salad, a loaf of sourdough boule and a nice Cab.

This is why I’ll never be skinny again.

 

[Cincinnatus]

This is why I’ll never be skinny again.

Skinny is overrated. Be happy in your skin, just make sure there's more muscle than fat in there.

 

[msethhunter]

Skinny is overrated. Be happy in your skin, just make sure there's more muscle than fat in there.

There isn’t. I believe they call it “dad bod”.

My GF thinks I’m sexy, so I’m good. She likes my cooking, so I got that too.

 

[nakedape]

Skinny is overrated. Be happy in your skin, just make sure there's more muscle than fat in there.

Yes, you want fat on the outside, not the inside. VERY BAD FAT

 

[Sharxfan]

You gotta go get you some beef tallow. Trust.

I get my yellow gold from smoking prime brisket. All the fat cutoffs from prep go into an aluminum pan and sit right next to the brisket in the smoker then it gets drained/filtered into some mason jars.

 

[Cincinnatus]

Cornbread in CI.

Now to clean out the crud on the bottom.

Yeah, my stovetop is dirty, so there's that.

 

[Sharxfan]

Cornbread in CI.

View attachment 588334
Now to clean out the crud on the bottom.

Yeah, my stovetop is dirty, so there's that.

I find that places with a healthy patina on their stoves serve the best food so I wouldn't worry about it too much.

 

[Cincinnatus]

I find that places with a healthy patina on their stoves serve the best food so I wouldn't worry about it too much.

Nobody that I'm aware of has died of food poisoning from what I serve, so there's that, which is nice.

 

[Sharxfan]

Nobody that I'm aware of has died of food poisoning from what I serve, so there's that, which is nice.

You say no one has died, but how many have wished they were dead praying to the porcelain god? I kid, I kid but you did kind of throw a meatball right over the plate there.

 

[Cincinnatus]

Gotta say none, or at least none admitted to the hospital.

My folks kinda raised me/us right, we all had chores, learned to cook, vacuum, wash clothes, go camping, etc., so we were semi-functional adults when we left home. I've seen too damned many "adult" men who utterly fail when on their own, then find a woman who'll baby them. Sad.

 

[Cabrito]

We were making tostadas the other day and I decided to grill up some cauliflower on the little CI Grill to put on them.
Seasoned with Olive oil and salt & pepper..

 

[Coastside]

This thread seems to be missing a pizza entry - here you go.

Context - I like sand every new pan down to 320 grit to reduce surface area. Instead of seasoning, I deep fry.

On this one, I'm using 65%-hydration sourdough.



Pan pizza layering is dough, then cheese, then sauce, then sliced garlic, then pepperoni.



After baking at 450f, throw more cheese on and bake some more. The center of this thing is mostly garlic - working with cast-iron is fabulous.

 

[bikeama]

Yes, yes, excellent suggestion. I put it on the "need to get list" for later this week.
Pan seared ribeyes finished with some Stilton or Maytag Blue crumbled over the top, Caesar salad, a loaf of sourdough boule and a nice Cab.

What time is dinner?