Cast Iron Revisited

Discussion in 'EXPAT Knives®' started by Expat, Sep 8, 2016.

  1. Hawkeye5

    Hawkeye5 Member

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    brother-in-law had a stew cook .I made cornbread 3 pots.
     
    Last edited: Oct 24, 2017
  2. Boker55

    Boker55 Member

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    Fresh out the Dutch oven.


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  3. Hawkeye5

    Hawkeye5 Member

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    Cooked up some sausage and peppers& onions in the 10" Dutch oven.
    [​IMG]
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  4. timdgsr

    timdgsr Member

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  5. JKPirate08

    JKPirate08 Member

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  6. Expat

    Expat Expat™ Knives Staff Member

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    What is that and how do you make it?
     
  7. STPNWLF

    STPNWLF Member

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    LOL, Boobs thread was closed.
    Probably not a good idea to start a
    "I love boobs revisited" thread either:oops:
     
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  8. timdgsr

    timdgsr Member

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    I've heard it called a german pancake or a dutch baby. It's simple to make.

    It's kind of like a pancake or crepe batter, baked in a pan. Parts of it crisp, and parts of it aren't quite cooked solid so they're kind of soft/custardy. You can put pretty much anything sweet on top at the end, powdered sugar, syrup, preserves, fruit, or a combination of them.

    I mixed this recipe: https://cooking.nytimes.com/recipes/6648-dutch-baby

    With this somewhat annoying video:

    I followed the recipe more than the video, ingredients wise. I didn't bother blending, just used a whisk and got it real smooth. I put nutmeg and vanilla in mine, and I made sure to get the eggs and milk close to room temperature. The NYT article doesn't mention that, but I think it might not rise properly if you pour that stuff in cold.
     
    Last edited: Nov 1, 2017
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  9. timdgsr

    timdgsr Member

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    Somehow quoted myself instead of editing.
     
  10. Zeek

    Zeek Member

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    Dos... :D
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  11. Fatt_tony

    Fatt_tony Member

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    Just put this one in the lye bucket.
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    Last edited: Nov 6, 2017
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  12. Fatt_tony

    Fatt_tony Member

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    Another shot
    [​IMG]
     
    Last edited: Nov 6, 2017
  13. Expat

    Expat Expat™ Knives Staff Member

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    Hah. That reminds me I’ve had one in the lye for weeks now that I forgot about. Gotta get that thing out.
     
  14. Fatt_tony

    Fatt_tony Member

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    I don’t understand how it gets this bad. I have some photos of others I brought back to life but am still trying to figure out Imgur.
     
  15. jpowell44

    jpowell44 Member

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    We had lunch at my Grandmother’s on Sunday. We started talking cast iron and she said she has 2 this size so I should take one. She thinks this one may have been my Great Grandmother’s. The outside needs to be cleaned up but the inside is perfect.

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  16. Fatt_tony

    Fatt_tony Member

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    I like the crusty ones, it is always fun when you find out what you got under there.
    [​IMG]
     
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  17. Expat

    Expat Expat™ Knives Staff Member

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    Has anyone ever asked one of these old ladies why the outside is so wrecked? I mean, what built up on the OUTSIDE of a pan? I've got pans that Iv'e been using hard for 10 years and the outside doesn't have 1 speck of buildup on it.
     
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  18. STPNWLF

    STPNWLF Member

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    X2, I've always wondered this myselfo_O
     
  19. jpowell44

    jpowell44 Member

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    Everyone she has looks like that.
     
  20. Bushman5

    Bushman5 Member

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    i have a theory that when you drain the fat from the pan, some always drips back onto the outside of the pan and builds up. Most users of cast iron just wipe the inside with a paper towel, never the outside, hence the build up and subsequent cracking of the outside layer over time.
     
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