I knew you were up to something Pete. It looks fantastic, and you had to supersize the pics too. Here is an older picture of one I made. It is great with baked beans, eggs, biscuits and gravy or even hash browns.
O Jon you may have just decided what I am doing for the day.... If the wife asks I'm telling her blame you!
Hah, I'll take the blame. I just looked at the wiki page and found one with a bread stuffing layer cooked in a cast dutch oven. I can give you a few tips on making them if you want them.
Yes please! I found a couple recipes already this morning. I think the traditional english meat pie is where I'm gonna start. British Meat Pies : Food Network Kitchen : Food Network
That looks like a good start. The sausage will give you the seasonings right from the get go. I use the ready made crust for pies. If you do a traditional pork pie, that's where I have the pointers.
That paper is exactly what I've been saying this whole thread! I only disagree with one thing, 375* not 400* Only "MY OPINION" , you get a better patina at 375, the oils don't burn off as fast and get into the pours of the metal better, You get a nicer finish!
I just had to put two pans back in to get some oil off. I put a little to much oil on and they got sticky.
Another thing I like to do is, If you have a propane grill, Light it off and put them in right away as soon as it's lit, then watch the temps till it gets to "just" 400, shut if off and leave it there till cool. If you have excess oil, that will cook it off.
Very nice ours is awesome to do oven bakes in! Enjoy it they are great! And the lid fits some other pans too!
I got a 8qt monster that I found in a junk shop, it's got surface rust and I have to restore it but for $5.00 I couldn't resist.
