Cast Iron Cookware

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but then later in afternoon, thot... wth! won't get not flavors from fire, so did in in pan on grill. 'moose' medallions... rolled in flour, seasoned, pan fried in bacon grease... got some good carmalization. yum. didn't mind the time and keeping an eye on things...
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chef's treats: testing out on the grill. bird is DIY ptarmigin tenders....
 
Picked up a Lodge Dutch oven at a good price. Thought I was ordering the lid with the handle, and the little bumps on the inside of the lid. But this lid can actually be used as an additional pan, and fits my 10-1/4” skillet, so it’s a set! Pretty smooth on the inside, which is nice.

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Philbert
 
Visited a couple of restaurant supply places today for a different reason, and also stopped at a Goodwill outlet. Found a nice, smaller, cast-iron pan, that was pretty smooth on the inside, and not as heavy as some others. Made in Taiwan. Anyone recognize the markings?

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Also have been finding some pieces that match our Caphelon cookware.
 
No uniquely ‘cast iron cooking’ stories to share, other than because they are so heavy, and a pain to put away, and because they stay on the stove after cleaning to dry and season, they tend to get used more frequently.

Did a burner-to-oven recipe tonight, and used one for for light frying the other night. The cleaning stuff gets easier with practice.

Philbert
 

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