I tried Pen's recipe last night. It's very servicable. The crust was different - almost flaky, like a biscuit. I don't know if that was operator error, or if it's been optimized for digestion.
Nice pan. Cast iron is wonderful stuff. It's interesting to see the color contrast between the new pan and the well-seasoned ones. Do you use it to cook other things, or is it an exclusive pizza pan? I'm just imagining the huge portions of bacon and eggs you could cook in that thing over a campfire.
--Josh
Them big old cast iron skillets make my stomach rumble lookin' at 'em, just knowing all the good stuff that has been/will be cooked in 'em. I've got a big cast iron skillet with a lid that'll turn butterfly pork loin chops and mushroom gravy into something that'll make your tongue slap your head off.
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