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 that time again – this year is coming to its end. We like to look back at the year because you can forget how much you learned and during that period. We also like to recognize our accomplishments, as well as identify needed improvements. We characterize 2016 as our year of learning on the farm.
This morning’s breakfast: our chickens’ eggs, potatoes cooked in lard from a local farm, and homemade sourdough toast. So good, we could eat it everyday!
A packet of San Francisco style sourdough starter has been in the refrigerator for years. We love sourdough bread, so we pulled it out and reactivated it.