:-)
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Cleaning out parents garage at the lake. Found 7 never been used from the 70s cast iron skillets. Biggest is 16" going all the way down to 8" probably worth a good chunk now from the.prices i saw in the store.
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Just cooked elk burgers in the cast iron. Way too good to put into words.
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Seriously, if you're willing to sell, PM me some details. Brand, condition, asking price.
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You guys are such comedians!
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I get all my material off Yahoo... :-)
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Yea, I'm not sure what that was but that was mean and uncalled for. I was texting my buddy about the game and he said, no those guys aren't even playing! You fucking asshole GloryDayz!
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Meh, it's what they had drawn-up, so I put it out there.
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I don't see pics here or in the "What's for Dinner thread", what the hell is your problem son, pick up your game! :-)
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My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.



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Wait, nobody touches "Dad's" pans... They think it's funny that I use them, or they used to, but they not only eat the food, they also know to keep their hands off my pans.

They have plenty of that Pampered Chef foofoo shit (in the OTHER cabinet) they can use, just stay out of Dad's. Mine will last long enough to bequeath to one of them (maybe).
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You can cook this in your cast iron.




Pan Pizza

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DOUGH 4½ cups (22.5 ounces / 637.9 grams) bread flour 1½ cup (12.5 ounces / 354.4 grams) water 2 teaspoons (0.27 ounce / 7.7 grams) active dry yeast 3 tablespoons (0.5 ounce / 14.2 grams) powdered milk 1 teaspoon (0.2 ounce / 5.7 grams) salt 1 tablespoon (0.42 ounce / 11.9 grams) sugar 2 tablespoons (1 ounce / 28.4 grams) vegetable oil All ounce measurements are avoirdupois (by weight not volume) In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved. Mix the remaining dry ingredients together in a separate container and add them to the mixer. Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time). While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom. After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time. Place the dough in the pan and cover tightly. Let the dough rise until it has filled the entire pan and is about 1½" thick. Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours). WHEN READY TO MAKE Preheat oven to 500 °F for about 30-45 minutes. Remove dough from the refrigerator and add sauce, cheese, and toppings. Bake at 500 °F on a pizza stone for 14 minutes.

Does it taste just as nasty?
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I got one a couple years ago. While beautiful, I never really cared for how it cooked. I prefer my standard cast iron. I'm actually debating turning the LC into a decoration piece since I never use it. I'm very happy I used hotel points from work to buy it.
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Sauce

1 - 6 ounce can Hunt's Tomato Paste
3/4 - cup Water
1/4 - teaspoon Oregano
1/4 - teaspoon Basil
1/4 - teaspoon Majoram
1/4 - teaspoon Garlic Powder
1 1/2 - teaspoons Sugar
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