Sunday, January 16, 2011

Broken Promise. I got another pot :( (but not really sad about it...)

Nothing new cooked, but I may have aquired another piece of cast iron (in addition to the previously listed 2qt...).  While not the highest quality piece, I got a mammoth 12qt dutch oven through an associate at work.  It is not a Lodge, and feels like it could use some serious love and re-seasoning.  All I know is, once sweetened properly, it will manage, quite literally, 3 GALLONS of stew or chili.  I know that the size is not ideal for breads and cakes, as these foods don't need the airspace over the top of them for steam.  The seasoning thing is still an area of opportunity.  For now, I will defer to friends with expertise far in excess of my own.  I did pick up a tube of Cast Iron Conditioner, which I am trying out.  It sure looks nice going on.  We shall see.  I am still eagerly anticipating the arrival of my 8" - 2qt dutch.  I have visions of pot pies dancing in my head. 

I am kid wrangling this evening, and I was going to make apple crisp, which is simply apple pie filling covered with an apple-cinnamon sweet crunchy-esque topping, prepared in the 10" - 4qt.  The crisp mix comes from a bag, which was picked up at Winn Dixie.  I am not at the level of making my own mixes (yet).  I say again, this is not that challenging if you have a sense of adventure.

I realize this is one of those "speaking to hear one's self talk" situations, but I hope someone somewhere gets a moment's enjoyment from this.

Eat well, and enjoy.


  1. Okay, so tell me about seasoning cast iron. I've used my frying pan once...what do I need to do from here?

  2. There are about a hundred different ways, so I will defer to the experts. This is a snippet from the Lodge website (
    "Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
    Place aluminum foil on the bottom rack of the oven to catch any dripping.
    Set oven temperature to 350 – 400 degrees F.
    Place cookware upside down on the top rack of the oven.
    Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
    Store the cookware uncovered, in a dry place when cooled."
    That is exactly how I do it (I use cheap, plain vegetable oil) and I haven't lost a piece of iron yet...

  3. I concur... straight up vegetable oil. The lesson that took me years to learn, and that I finally learn from Del, and probably the only thing I have to offer yet, is to not over do it. It doesn't take much!

  4. I would use shortening instead of oil, throw it in the outside bbq for 30 to 45 minutes with no more than 2 burners no matter what the btu raiting. remember when doing a fry pan, coat the outside and inside. when you do your first cooking on it after the seasoning, use something greasy like 70/30 beef.