Traditionals and Cast Iron Cookware

cudgee

Gold Member
Joined
May 13, 2019
Messages
3,404
Here's the dip, before eating (in the after picture the only thing there was an empty and dirty skillet!) OH
Black-eyed-Pea-dip-1.jpg
:p:p:p:thumbsup::thumbsup::thumbsup::).
 

peanutsxx

Gold Member
Joined
Dec 5, 2017
Messages
501
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! :D 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
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The stew looks mighty tasty and I love black-eyed peas. The dip looks interesting. :thumbsup:
 

HEMI 49

Gold Member
Joined
Aug 9, 2018
Messages
772
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... 20210122_105649.jpg
 

Georgecatl

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Joined
Oct 26, 2010
Messages
2,058
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 :)
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ed_is_dead

Basic Member
Joined
Dec 2, 2010
Messages
253
Beef shanks braised in the cast iron and then slow baked:

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Couple of our own grassfed ribeyes:

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

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Couple of my knives manning the "Baby" Blackstone:

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

Georgecatl

Gold Member
Joined
Oct 26, 2010
Messages
2,058
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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.
 

Wild Willie

Gold Member
Joined
Mar 19, 2018
Messages
1,370
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...
 
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