Hey gang, All done in a cast iron skillet pan. An easy one I wanted to post and one of my favorites… Simply cut up 8 to 10 small potatoes, red or white skin, "don't matter".. a half cut up sweet or vidalia onion, good splash of olive oil, 1/2 stick butter, two "fat" table spoons of garlic +- to your liking… some of the spices seen, "not heavy" get the grill at about 400* and through the pan in/on…. stir about every 5 min till done or to your liking…5 mins before removing, squeeze a half a lemon in and mix and stir. remove from heat, put in a bowl. Now throw the pork chops right in the pan you just did the taters in and throw them back on the grill, 5 mins a side or more until done, "may" need to flip more than once depending how thick your's are… cook till done and serve with taters, Enjoy.
Looks gooood! Love me some taters and onions. Especially vidalias! Although everytime i cut one i can't help but start singin sammy kershaw.
Okay. The food post need to stop. My belt is getting tighter every week that goes by. Really guys. I know, I know .....
Me too, especially when I cook for myself a lot, The wife works late so it's easy and I "love" my cast stuff
One pan, and there are no rules what you put in the taters, Thats what I put in... The lemon in the end though "really" gives it some good taste!
My plan after reading this thread is definitely something to develop. Time to start cooking and experimenting with it. I'm a total newb with cast iron.
Once you start cooking with them, you won't know how you ever lived with out them. I got tuned in as a kid... Mom "always" had one on the stove and never cooked with anything else. After getting married, "the first time" my x wanted designer cook ware, bla, bla ,bla, ..... and always threw it out after about two or three years. "One" of the reasons we are divorced is, the BEOUTCH threw out my mothers old cast pans when I was on a deployment.... I HIT THE ROOF!!!... Over the years I slowly started getting them back at flea markets, yard/tag sales, etc... Rule #1 Never truly clean your cast pan. "Mild" soap, soft cloth, rinse. if need just soak in water to get out the hard stuff. Rule #2 Only you use it!!! Rule #3 if it gets real bad and crusty, revert back to rule #1 just add black pepper to the soak.
Threw out family 'heirlooms', I'd be pi**ed as well. I have to ask, what does the black pepper do to the soak?
It helps break up any crusted or burn't stuff in the pan. If you have heavy crap in the bottom, put a thin layer of water the sprinkle on black pepper "heavy" and let it sit a day or so... it will usually loosen up anything in the pan so you don't need to scrap it out. You want to keep as much of the "seasoning" in the pan as possible
http://www.motherearthnews.com/real-food/cleaning-and-seasoning-cast-iron-cookware-zmaz99djzgoe.aspx Here's a good artical put out by Mother earth news, "good reading" ... Also, I want to be clear on what I said above about cleaning. ONLY use soap to initally clean your pan... say if you bought it new or from a yard sale etc.. other than that, very hot tap water is all you need. I have a cloth I wipe mine out with and throw it in the laundry after a few cleanings. If your worried about sterization, "as" some are.... Fire up the grill or oven, throw the pan in there for 15 min at about 350*. "NOTHING" will live through that! Wipe out and your ready to cook again
Good stuff Dave. I have small, medium and large cast iron skillets and they're all I use. Hot water and a nylon bristle brush are the only things I usually need to get 'em cleaned up. For anything real stubborn, I just add some water and boil them for a few minutes. Works great and doesn't affect the seasoning at all.
Yes! boiling does work well. I tend to stay away from that route with hard water… If you have any large mineral content in the water and let the pan dry after wiping it out, I've seen "small" pitting start to form if the pan hasn't been used for a while. I now have ahhhh…9 various pans and I just picked up a coooool fajita skillet on e-bay for $10.00. It's made in china but the castings real good. I got it for making grilled ham and cheese sandwiches instead of using a pan, the sides are shallow and easy to get to the bread to flip. I won't get into the story but my "X" threw away a Griswold 14" "VERY" rare chrome skillet…. I'll never find another one like it again
