At the request/idea/mention/something or other of @dangerousdon and @Dave in KY , here is a thread to show your cast iron pots/pan collection and dishes made with them.
Most of my cooking is pretty simple, but I do really enjoy using my cast iron for most things. I've actually recently gotten rid of all my T-Fal (which are garbage and not worth the money in my opinion) and everything else in the cupboard. I reduced to a new set of stainless steel pots, and my cast iron pans and dutch oven.
Last nights meal was simple. I'm no chef by any means.
Started with heating up the skillet on the stove at a medium/high heat while putting some Cajun seasoning on some pork loin I cut into chops. Then a generous drop of real butter into the hot pan along with a small splash of olive oil.
Then place the meat in the hot pan just long enough to sear, then flip it to sear the other side.
From that point, a quick hit on the edges of the meat to sear them, then I turn the heat down to a medium/low setting and cover it. I let it finish cooking that way to keep all the juicyness inside and keep from charring the outside.
Meanwhile, since I've been on a major rice kick lately for some odd reason, the rice is cooking.
And the end result was delicious!
So what have you guys got? I know @uacowboy likes to use cast iron, but we can't be the only ones.
I'll try to get some pictures of my little collection to add later.
Most of my cooking is pretty simple, but I do really enjoy using my cast iron for most things. I've actually recently gotten rid of all my T-Fal (which are garbage and not worth the money in my opinion) and everything else in the cupboard. I reduced to a new set of stainless steel pots, and my cast iron pans and dutch oven.
Last nights meal was simple. I'm no chef by any means.
Started with heating up the skillet on the stove at a medium/high heat while putting some Cajun seasoning on some pork loin I cut into chops. Then a generous drop of real butter into the hot pan along with a small splash of olive oil.
Then place the meat in the hot pan just long enough to sear, then flip it to sear the other side.
From that point, a quick hit on the edges of the meat to sear them, then I turn the heat down to a medium/low setting and cover it. I let it finish cooking that way to keep all the juicyness inside and keep from charring the outside.
Meanwhile, since I've been on a major rice kick lately for some odd reason, the rice is cooking.
And the end result was delicious!
So what have you guys got? I know @uacowboy likes to use cast iron, but we can't be the only ones.
I'll try to get some pictures of my little collection to add later.
