Foodies BS Thread.

Have never tried that, but after hearing your description, I think I will!

 

I use a cast iron skillet anywhere I would a pizza stone. Lodge cast iron is as cheap or cheaper than a pizza stone ($15-$20) with all the versatility of a skillet. A stone holds heat and conducts it to the pie and helps the oven recover temp faster. A thick skillet has more mass and better conductivity, meaning it will conduct heat to your pie faster and deliver more heat back into the oven for a quicker recovery. Not slamming stones, but it is something to consider for those of you who haven't invested in a stone. Pizza steels are all the rage now, with a the same properties as the cast iron but even more mass for better performance.

 

Hey Ryan. I need to unfuck one of my cast irons. What's the best way to strip the seasoning and to re season? Do I need to strip it?

 

http://www.smoked-meat.com/forum/showthread.php?t=34817

 

Bigger pizzas are definitely a limitation of using a skillet and where a stone or steel works better.

 

Yup, I use my cast iron skillet for pizza as well. I like to go back and forth between the two, depending on what kinda mood I'm in. Here's one I made from a while back.

 

Garden fresh salad from last night

 

My food eats your food.

JK, looks good.

 

lulz. My food eats my food too. This is how I usually roll.

 

i use the self clean function of my oven. it will clean a cast iron like crazy. this is for one beyond just rusty. then soap and a scubby thing. i bought the some rusty dutch oven from a friend. i rubbed it clean with bar keep friend and seasoned it. it looks new.

 

oh. i re-season in my backyard propane weber. saves me the stankass house smell.

 

i cant eat a pizza that dark. okay, truth..my wife wont let me eat burnt food. cancer runs rampant in my family. it freaks her out, so she cuts off all the charred stuff from my food. it sucks.

 

That is the greatest thing about cast iron. You can beat the shit out of them and they bounce right back.

 

I have 2 I forgot I had. Need to get them seasoned. Maybe today.....

 

Mexican sushi here in Phoenix. Never thing of sushi the same way again. Spicier than I've had of traditional jap sushi. Carne Asada for the one in front. I forget the one in back, but it was spicy.

 

The Carmi Asada roll was all cooked.

 

Sushi is a love/hate thing, I've found. Very very few people aren't blisteringly on one side or the other.

Me, I love the stuff. But I have a gut like a billygoat and can eat almost anything. I have friends that have taken that as a challenge at times...the only thing I turn down is the ultra-spicy-for-the-sake-of-capsiacin (sp?) type dishes. I love spicy FLAVOR, but not so much spicy heat.

 

I Miss spelled. It is Carne asada.