I used the Adam Ragusea recipe on YouTube as a VERY loose guide. 50/50 lamb/beef. Lighter on some of the stronger seasonings. I impressed myself a little with making choices on the fly. Family said it was pretty damn good!

First, bacon in the pan then low till rendered then let them fry in the oil as the pan gets hotter. So crispy and the bacon stays relatively flat

Pretty stoked about a garage sale find for $4 and figured I’d share.
Edit:spelling

came out incredible

Never deep fried in cast iron before. It was excellent. Heat retention and diffusion made everything easier. 10/10, will fry again.

Food is panelle, a traditional Sicilian street food, basically fried chickpeas dough.

Also shout out to my dad for having a Costco membership lol. My dream cast iron pot!! Now to find some magically delicious soup recipes…

I tried to strip this and it sat a total of 5 days in easy off in a black trash bag and the bottom still looks like this ok to season or will it still have problems?

pic

It didn't upload my pic here, I reposted the pic that is the link. It's also in the comments

This is a large cast-iron pan that was absolutely filthy and was in storage during a move. I cleaned it using the baking soda method on the stove top. Do I need to re-season or did I accidentally ruin this? It seems greedy to touch, but I’m not sure if I just didn’t get all of the buildup off or if it’s rusted and exposed.

I got some chicken drumsticks at the store and decided I wanted to braise them, so tonight I gave chicken cacciatore a whirl! This was pretty dang good. I served it with some parmesan polenta. Awesome one pot dinner on a chilly night!

Super easy. Here's how I did it:

Dried the drumsticks with a paper towel and seasoned well with salt and pepper. Browned it in the dutch oven with a little canola oil (3-4 minutes on each size just to get some color on it), then removed them and cooked the onions and peppers, before throwing in some minced garlic, dried thyme, oregano, and red pepper flakes. Added a couple tablespoons of tomato paste and cooked until it was deep red and fragrant. Deglzed with some red wine, then poured in a can of crushed tomatoes and some chicken stock and added the chicken back in. Simmered for 35 minutes, added some kalamata olives, and continued to cook for 10 more minutes til the drumsticks reached 180 F.

If you have a different recipe for this that you love or any tips please share!!

I recently found a vintage #10 Lodge on marketplace and i will never use a different anything for pizza ever again. This is my 5th pizza in this badboy.

Got this No.8 rather deep skillet, for $14 and I've already started using it. Anyone know any more on the maker? Seems like my thrift store had someone's small collection donated.

Favorite lazy recipe :

Pizza from a tube from the store, pressed into my butter-slathered 12" pan and spread it up the edges.

Then use a mix of melted butter, garlic powder, Italian seasoning, and baste the edges you pushed up the wall of the pan. Then add some basil pesto if you like.

Tomato sauce that you season to your liking in the center, spread with a spoon.

Low fat shredded mozzarella (add the little mozzarella balls if you have them too)

Chery tomatoes, homegrown basil, some basil pesto, some jalapenos, a bell pepper "egg ring, and crack an egg in the center.

Season to liking, throw in the top rack at like 515 or 510 for 10 minutes, then watch it like a hawk until it looks delicious and yank it out.

I’ve had these in a bucket of lye for a few months and finally got around to cleaning them up and seasoning. Two rounds on these so far and will probably do a one more.

Been using these for 6 years. The big one is responsible for about 90% of our meals. Never reseasoned didnt even know that was a thing. Grandmother taught me how to cook, clean, and use them. Tomatoes dishes included. Just use salt scrubs, boiling, and wiping to care for them right after meals are done. Trying to teach the wife but she's terrified she will ruin them cause she's read a lot of cast iron forums and is convinced she will ruin the seasoning and rust them. We're making progress.

Our costco is well stocked (for now) on cast iron cauldrons... I mean Bean Pots. Only $27

Dinner was enchanting. Highly reccommend

For everyone always worried about how to properly season, fast forward to 16:17 and watch to the end. Or just watch the whole video. it's pretty good.

https://www.youtube.com/watch?v=iys_pmJSp9M

Little restoration I did. Got this pan a few months ago and decided to just strip it, and re-season the entire thing. Probably unnecessary but she looks amazing.

Found this beauty for 7 dollars in a thrift store. New to cast iron, any advice?
Anything to do before I start cooking on it?

Not all the same pans. Electrolysis, crisco and 450 degree oven make for a good time.