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Made some banana bread.

 

Sold our house and don’t have a new place yet so no room for all our stuff.

 

Yeah but...
Yeah but...
Yeah but...

When I moved out of my parent's house the only cookware I had was a cast iron (actually, THAT cast iron in the photo!), a spatula, a big spoon and a stainless steel pot for boiling pasta and making soups/chili in

 

I didn’t expect our stuff to be in storage for so long. I don’t even have my smoker right now. How crazy is that.

 

I am not one for pot pies mostly because I cant eat them (Wheat allergy).
Would you mind sharing the recipe???

 

Very much so. I need my smoker, my cast iron and my other kitchen gadgets back big time.

 

crust looks legit! im not allergic to gluten but id try that crust

 

Recipe is pretty straightforward:
Standard crust-
1 cup flour
1/3 cup lard/shortening/butter
1/2 tsp salt (skip if using salted butter)
Ice water

Mix the salt & the flour, then cut your fat of choice into the flour until crumbly. Add the ice water 1 Tbsp at a time until the flour forms a smooth ball but isn't sticky. Let it chill in the fridge for a couple of hours and then roll it out. Double the recipe for a 2 crust pie like apple, blueberry, or chicken.

GF is a little different, but not much.

1 cup GF flour mix (I prefer the King Arthur Measure for Measure blend)
1/3 cup lard/shortening/butter
1 tbsp additional butter reserved
1/2 tsp salt (skip if using salted butter)
Ice water

*Mix everything the same as the standard recipe, (sift flour & salt, cut fat into mix, add ice water 1tbsp at a time) BUT only add enough water for it to start clumping together, not until it forms a ball (for some reason GF pie crusts always bake into a cracker if you add very much water).
*Don't chill it in the fridge; place the dough between two sheets of plastic wrap and roll it out flat immediately. Transfer the bottom crust to a cast iron pan or pie plate (easiest way is to remove the top sheet of plastic wrap, put the pan upside down on the crust, and flip everything together; the crust will fall apart otherwise because there's no gluten to hold it together. You'll still have to push/press some cracks back together, but it'll transfer more-or-less intact this way)
*Fill the crust with your pie ingredients. If adding a top crust, do so now and pinch the edges to seal
*Melt the reserved butter. If 1 crust pie, brush the melted butter along any parts of the crust not covered by pie filling. If 2 crust pie, use 2 tbsp butter and brush the top crust and edges thoroughly.
*Cover any exposed crust with tin foil and bake (if a top-crust pie, cover the entire pie with one sheet of foil). Remove foil during the last 10-15 minutes of baking to allow crust to brown.


The texture still isn't quite the same as a standard gluten-y pie, but it's pretty damn close. This is the crust recipe I use for all of my pies now, since the GF is GF.

 

Smoothing out the cooking surfaces, or just doing a refinish?

 

Don't grind them to a mirror finish or your seasoning won't stick

 

Yeah, you still want some swirls/texture visible. The first one I ever smoothed down I took it right to a glossy finish and then the seasoning wouldn't bond. I went over it again quickly with an automotive body scuff pad and put some whorls back into it and then the oil started bonding correctly.

 

Where is the sausage?

otherwise it looks good.

 

Back right pan

 

Only use my cast dutch oven to make bread

 

Mine goes in the gravy.. thats what i meant.

 

12" Lodge skillet. Whenever I cook burgers in it, patties or smash burgers, they stick. And that's cooked til almost black before a flip them. Then the other side sticks. It's been seasoned and re seasoned multiple times in ~10 years, and it's always done that. I've tried a little oil, a lot of oil and no oil, doesn't matter.
Any ideas why?

 

Oh man, this sub is the shit. I'm just getting into cast iron cooking and feeling inspired now lol

 

Good deal.

I use loose sausage, and the gravy is cooked with the sausage already in the pan.

 

$5 Goodwill find
5qt


Jambalaya for dinner.

 

Do any of you fry burgers?