I ❤️ muffins, but my muffin pans were getting on my last nerve. They scratched very easily and – worse yet – the last batch of muffins stuck so badly that I tore several trying to get them out. They stuck despite the pans being non-stick (which I don’t care for, anyway) and heavily greased with coconut oil. It was like an oil slick in those muffin cups – nothing should have stuck. And to make matters worse, the pans had become nearly impossible to get completely clean. #$&*!! A new muffin pan was needed.
Do you have a lot of farm fresh eggs on hand that you’re not sure how to use up? Try making a delicious Dutch Baby for breakfast – even the pickiest eaters are certain to enjoy it…and it’s even better if you use duck eggs! Continue reading “Cast Iron Cooking: Dutch Dutch Baby”
Cooking in cast iron is a completely different experience than cooking in other types of cookware, and we know we’re not alone in our admiration. We love cornbread, and our go-to recipe uses 7 ingredients, no flour (just cornmeal – we use locally-sourced, non-GMO, white or yellow cornmeal), and it incorporates the wonderful flavor of lard. There are different (and often regional) versions of cornbread, but we’re of the opinion that cornbread doesn’t include flour or sugar – that’s a corncake. Continue reading “Cast Iron Cooking: Easy Appalachian-Style Cornbread”
Back in June of last year, we told you about how we’d ordered a couple of cast iron skillets from the new Field Company and were excited to discover for ourselves if they were superior to our existing stock. To our chagrin, we found that the “pre-seasoned” skillets rapidly lost their non-stick properties, despite using good amounts of fat when cooking, and soon, everything was sticking to the pans. In addition, unlike our other cast iron cookware (we use primarily Lodge, but have recently added a Victoria skillet to the lineup), the Field Skillet began to show a weird section on the bottom of the pan that appeared strangely smooth and discolored. The pans also heated very unevenly, despite being allowed to come up to temperature for 15-20 minutes prior to cooking in them. Continue reading “Cast Iron Chronicles: Expensive (or New) Isn’t Necessarily Better”
Since we’ve had the new skillets for a couple of weeks now, we wanted to share some initial impressions. While the skillets are definitely lighter than the “standard” cast iron we’ve been using, we’ve noticed that the seasoning (these come pre-seasoned) seems to be wearing off prematurely.
As with all cast iron, cooking appropriately greasy food in it immediately after seasoning is important. We cooked good and fatty food, including frying potatoes in lard and browning pork and beef, in it multiple times. When we moved to frying eggs (again, in plenty of lard), they starting sticking to the pan – nooo!!! As you can see from the photos, there is a section in the center of the pan that shows what appears to be wear-through. Continue reading “Cast Iron Chronicles: Field Skillet Update”
It’s like Christmas (in June) here: the eagerly-awaited Field Skillets arrived today…in a surprisingly light box!
In an earlier post, we shared why we were looking forward to receiving the new cast iron pans. Now that we have them, we intend to put them to the test and see if they live up to the hype. Here’s what we’ve noticed upon opening the box and taking them out: Continue reading “Cast Iron Chronicles: The Field Skillets Have Arrived!”