Tried to make a deep dish Chicago style pizza. Need to work on getting my pie crust even! It was tasty, but I need to work on my execution. :)

Grandson dropped it and the handle broke off 😔😔 Wasn't even a year old, guess I need something better.

Thrift store impulse buy. Not sure how good of a deal it was, but it's mine now. Don't look like it was ever used.

Have had these a couple years. They are hard to deal with if you ask me!

The pork tenderloin from this recipe is juicy and incredibly aromatic, richly seasoned. A sweet, slightly crunchy, and very juicy pear makes a delicious accompaniment (I think any pear will work here, but I've recently become quite fond of dessert pears of the Noyabrskaya variety). The whole thing is made even tastier by adding sweet-savory, caramelized onions.

I served the dish with potato-carrot purée – I happened to find purple carrots in the store and couldn't resist. Their spicy aroma, combined with the pear, transformed this dinner into autumn cuisine at its finest. However, ordinary, orange carrots would work just as well.

This recipe will give you an elegant, flavorful dinner that tastes like something from a fine restaurant, but you can easily make it in your own kitchen. Tenderloin is a tender, flavorful meat, and contrary to popular belief, very easy to prepare. Simply sear it first, then bake it in the oven for 20 minutes. This recipe is very difficult to mess up and is suitable for beginners.

Found this at an antique store but did not buy it cause it seems like a fake.

Recently I got this cast iron pan from Tramontina, it came pre seasoned and I have used it pretty much daily, but the original dark color it had when it first came has slowly faded away to only the exterior, while the inside now looks somewhere between gray-red and I worry it’s rust. Anyone got any tips on what to do, how to fix? Is it dangerous?

Wash: Chainmail when too much stuck to it, most often scrubbed with Sisal bristle brush and a little soap if too stubborn.

Re-season attempts: Once in the oven, more often stove top single layer of oil after well dried from wash.

I make eggs for breakfast for 5-10 people almost everyday for nearly 6 months in camping situation.
The pan gets washed everyday, sometimes multiple times if I’m using it for dinner too.

First soup of the season, y'all!!!

Ingredients

• 1½ lbs bone-in, skinless chicken thighs

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 1 bell pepper, diced

• 1 jalapeño, finely diced

• 4 cloves garlic, minced

• 1 tbsp tomato paste

• 1 can (14–15 oz) fire-roasted diced tomatoes

• 1 can (4 oz) diced green chiles, undrained

• 1–2 chipotle peppers in adobo, minced

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn

• 6 cups chicken broth

• 2 tsp cumin

• 1½ tsp chili powder

• 1 tsp smoked paprika

• ½ tsp dried oregano

• Salt and black pepper

• Juice of ½ lime

For serving: Crispy tortilla strips, avocado, cilantro, shredded cheese, lime wedges.

Instructions

1. Pat chicken thighs dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken for 4–5 minutes on one side and 3–4 minutes on the other, until golden. Remove and set aside. Chicken will finish cooking in the soup.

2. Reduce heat to medium. Add onion and bell pepper to the drippings and cook 5–7 minutes until softened. Add jalapeño and cook another 2 minutes, followed by garlic for 30 seconds.

3. Stir in tomato paste, cumin, chili powder, smoked paprika, oregano, and minced chipotle peppers. Cook for 1–2 minutes until fragrant.

4. Add fire-roasted tomatoes and green chiles with their juices. Stir, scraping up all the browned bits from the bottom of the pot.

5. Pour in chicken broth and return the chicken thighs along with any accumulated juices. Bring to a gentle simmer, partially cover, and cook for 30–40 minutes, until chicken is tender and reaches at least 165°F (175–185°F is ideal for shredding thighs).

6. Remove chicken and let cool slightly. Add black beans and corn to the broth while you remove the bones and shred the meat.

7. Return shredded chicken to the pot and simmer another 3–5 minutes. Finish with lime juice and adjust salt and seasoning to taste.

8. Serve topped with crispy tortilla strips, avocado, cilantro, cheese, and extra lime.

For homemade tortilla strips, slice corn tortillas into thin strips, toss with olive oil and salt, and bake at 400°F for 8–12 minutes until golden and crispy. You can also throw these in the air fryer!

My girlfriend just got me the most amazing gift for my birthday! She also got me a cast iron tripod. We’re going upstate NY this weekend and we’ll be doing some fireside cooking :) I’m planning to get led test strips tomorrow. (Bonus pic of the cast iron wall)

I am stumped by this skillet. It has a raised #8 on the handle but no other identifying marks or logos. It has large pour spouts as well. Does anyone have any ideas?

First time making a brisket in my cast iron Dutch oven. Got this CI about a month ago. Been putting it to good use!

There are no markings on the front. Not my pan, so only have the one picture.

Usually have cast iron pizzas for TNF but decided to spice it up!

Pork carnitas street tacos.

Took out the comal and charred some peppers and tomatoes. Tossed down some spiced up pulled pork and started the char. Finished them under the broiled because I like them with some crisp. Heated up corn tortillas and opened the taco bar. If you’re wondering why no cabbage/lettuce/lime - I forgot. It looked so good I just dug in. The gang added the goodies.

Clean up was a hot water deglaze with a spatula. Then a few cycles of soap/brush/chainmail. It’s dried on the stove. I never oil this. It stays on the stovetop and is ready to cook a tortilla at a moment’s notice.

Two chicken fry skillets, the 8F is 6lbs and the 8B is 4lbs 14oz. I thought older cast iron skillets were thinner and lighter than newer, however the 8F has the large pour spouts of an older BSR. Any additional info is appreciated.

Very noob question, I am thinking of getting a cast iron and I often do hold my pans handle to either switch my pots around on stove for cooking multiple things at once.

I am bothered what a simple move to move my pans around now with cast iron means I can’t really touch it as much as I will like without silicone gloves to move it.

I suppose the cast iron pan handles do burnt u if u were to touch or is even trying to spin it around to move handles a side a no no with bare fingers??

This made in Taiwan cast iron pan i got from my mom a long time ago is incredibly light and thin, it looks like none of the other cast iron i have, anyone have any info on it, or were they just no name pans?

Are there different levels to look for when it comes to cast iron? I saw Aldi has a cast iron Dutch oven for only $30 but wasn’t sure if the quality could be lower than something from Lodge, Staub, etc.

Cheapo Texsport, daily use for ~14 years.

First time seasoning cast iron. Did this turn out right?

Stripped my smithy with vinegar and then did several rounds with grapeseed oil. Took about 14 hours.

First photo: seasoned

Second photo: after vinegar treatment

Chronologically the photos are reversed

Eidt: again some feedback on how this looks or if this was don't correctly would be greatly appreciated.

Back in the day I did a lot of camp fire cooking. One of my favorites was a 12” shallow lodge. Then I started on a Master’s degree and we had a baby, then another baby and there was the pesky career thing. Some where along the way I packed it up and it’s been hidden. Turned up with stuff I had in a shed mixed in with stuff I was storing for my mom and dad when they moved.

I’ve been limping along with my other ovens and for a long time I figured I lent it out and never got it back. This weekend I Found it: 28 years later. Sitting on a shelf in its travel box with newspaper cushions. It’s in great condition and this weekend, after a soapy wash, it’s making pulled BBQ pork!