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Iron Skillet Cooking and Recipes
No offense to those who cook with those fancy devices, but I thought I would start a thread about the one cooking utensil that's been around for hundreds of years.....the cast iron skillet. I cook a lot with a CIS and word love to share and have others share, some recipes and tips for cooking with one.
Tonight I did Jambalaya in the skillet. Simple and not from scratch, but tasty. I used a smoke sausage that I saw and thought I would try it. I usually use andouille sausage, but thought this might be worth trying,
First I cut up a Conecuh Hot and Spicy into small medallions and sauteed / seared with a half of chopped Vidalia onion.
Added a can of Rotel and simmered for about 3 minutes.
Added Zatarin's Jambalaya mix per the instructions on the box
. Simmered for about 15 minutes until the rice started to thicken the broth.
After simmering about 15 minutes, place in a preheated oven at 350 degrees. Cook for and additional 10 to 15 minutes with a stir and you may have to add just a small amount of water for consistency.
Final product.....
Comments
love my cast iron skillet. used it tonight and last night. I hope to get lucky one day and find and old Griswold or Wagner or something at a sale
and I am constantly talking myself out of buying one of the new fancy brands like Field Company or Finex. a fool and his money, as they say
always looking for new recipes to use in mine so great thread!
Looks good ghost. My wife has a CIS that she says has been "seasoned", what ever that means, and you best not mess with it
ha do NOT mess up a well seasoned pan!
Had mine for a little over a year and love it. I cook almost everything in it. Proud to say water hasn't ever touched it. Usually just wipe it down when it cools and throw it back in the oven.
@Bankwalker will be proud to know I only paid $15 for it on amazon
When I coached at UWA in Livingston, AL, the folks there were nuts over Conecuh sausage. Never quite liked it as much as they did, but being a guest I held up my end.
Here's the cleaning trick I use and especially on a messy cook. Half fill the skillet with water. Place on cooktop and heat until water gets almost to a boil. Use a wooden spatula to scrap while water is hot. Rinse with hot water and dry. Wipe with cooking oil or spray with a generous coat of cooking spray. My skillets have been great for many a year using this method.
@RPMdawg , a seasoned skillet is one that has been well "oiled" and cooked in for a while. Before you ever cook in a CIS, it needs to be "seasoned." A few ways to do it, but the most common is to smear a generous coat of Crisco over the whole skillet. Wipe the excess off the outer side. Put the skillet in the oven and bake it for about 45 minutes at 350 degrees. Turn off and let it cool. Wipe down the outside good with paper towels. Fry bacon in it as your first treat and it will break it in the way Grandma would be proud of....
I'll admit that I'm conflicted on cast iron. I'm southern so I know I need one. But in my younger and more irresponsible days I bought several only to badly mistreat them. They do require a bit of maintenance that frankly I neglected. Been meaning to pick up another one though.
Yea wife described something like that ghost. I pretty much just eat the stuff that comes from our kitchen. There's a particular pan for each thing. If I'm wanting something to eat , but dont really want to fix it myself, I just intentionally grab the wrong pan/pot and she instantly takes over. She really doesnt want me in there anyway. Its her kingdom
Wife says DO NOT PUT IT IN THE DISHWASHER