Traditionals and Cast Iron Cookware

[cudgee]

Here's the dip, before eating (in the after picture the only thing there was an empty and dirty skillet!) OH

.

 

[knowtracks]

A first rate Feast there OH !
You are really livin!

Dave

 

[Old Hunter]

.

A first rate Feast there OH !
You are really livin!

Dave

Thanks gents, I will admit it was good. OH

 

[tendog]

Oh would you share the recipe for the black eyed pea dip it looks great .Tom

 

[peanutsxx]

You're makin me hungry peanut!!!
This cast aluminum dutch oven was also a gift from my wayward friend.
I haven't used it yet and am curious to see how it differs from iron.
View attachment 1495247


Dave

Thanks Dave! My mom's preferred bean-cookin' pot was an aluminum Magnalite. It had some heft to it but not as heavy as the equivalent-sized iron. Let us know your thoughts when you do.

Fixed a venison stew the other night and my wife fixed some black-eyed pea dip (baked with cheese!) to go on crackers. I could hear my arteries snapping shut while I chewed! OH

The stew looks mighty tasty and I love black-eyed peas. The dip looks interesting.

 

[HEMI 49]

I've been interested in seeing all the various cookware and recipes that have been posted on this thread..... I've been cooking with cast iron for the past 25 years..... Most of my pieces are Lodge, with an occasional Wagner or Griswold piece, or two...

One of my favorites is this 9" Lodge skillet.... It is perfect for 2-3 eggs, bacon, grilled cheese, hamburger, etc..... My wife and I like the pattern so well we bought 1 for our permanent campsite and one for the travel trailer plus this one we keep in the house...

 

[Georgecatl]

One of my favorites is this 9" Lodge skillet.... It is perfect for 2-3 eggs, bacon, grilled cheese, hamburger, etc..... My wife and I like the pattern so well we bought 1 for our permanent campsite and one for the travel trailer plus this one we keep in the house... View attachment 1495631

Love my #9 Lodge griddle. Also good for a pan of “cat head” biscuits

 

[ed_is_dead]

Beef shanks braised in the cast iron and then slow baked:

Couple of our own grassfed ribeyes:

On the Blackstone. Made that fork as part of a carving set years ago:

Couple of my knives manning the "Baby" Blackstone:

Ohhh yeah, a meat extravaganza there, I love it! Beautiful knives and country too!

 

[Horsewright]

Ohhh yeah, a meat extravaganza there, I love it! Beautiful knives and country too!

Thanks.

 

[Georgecatl]

Bacon and eggs this morning to go with those “cat head” biscuits. When just cooking for myself, I break out a #5 for bacon and a #3 is filled out perfectly with two eggs. Didn’t have a pocket knife on me so I used a J A Henckels paring knife to half the bacon.

 

[Spydergirl88]

GEC14 and all day spaghetti sauce

 

[knowtracks]

Uhmm!
That looks GOOD!

Dave

 

[Wild Willie]

Lots of great stuff lately folks... I've been remiss in responses due to business obligations. Cheeseburgers in the old Griswold tonight. @David Mary EDChef pulling kitchen duty again...


: Edited for a bunch of stuff...

 

[Wild Willie]

Had some technical difficulty... Here's the picture.

 

[Spydergirl88]

Yumm cheeseburger

 

[cudgee]

Yumm cheeseburger

Yes Sireee Bob..

 

[drj211]

View attachment 1499029

Had some technical difficulty... Here's the picture.

i believe that cast iron cooks burgers better than any other surface. The texture is just amazing!

 

[cudgee]

i believe that cast iron cooks burgers better than any other surface. The texture is just amazing!

And don't forget steaks.

 

[Wild Willie]

i believe that cast iron cooks burgers better than any other surface. The texture is just amazing!

And don't forget steaks.

And bacon...

 

[Barman1]

And bacon...

And SPAM!