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LMAO |
Cleaning out parents garage at the lake. Found 7 never been used from the 70s cast iron skillets. Biggest is 16" going all the way down to 8" probably worth a good chunk now from the.prices i saw in the store.
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Just cooked elk burgers in the cast iron. Way too good to put into words.
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Seriously, if you're willing to sell, PM me some details. Brand, condition, asking price. |
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You can cook this in your cast iron.
http://pizzamaking.com/images/PPSlice.jpg Pan Pizza <HR color=#000000 SIZE=1 noShade> <!-- Pizzamaking Non-Forum --><INS class=adsbygoogle style="HEIGHT: 90px; WIDTH: 728px; DISPLAY: inline-block" data-ad-slot="2308969703" data-ad-client="ca-pub-8699494821870730" data-adsbygoogle-status="done"><INS id=aswift_0_expand style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: inline-table; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><INS id=aswift_0_anchor style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: block; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><IFRAME id=aswift_0 style="POSITION: absolute; LEFT: 0px; TOP: 0px" height=90 marginHeight=0 frameBorder=0 width=728 allowTransparency name=aswift_0 marginWidth=0 scrolling=no allowfullscreen="true"></IFRAME></INS></INS></INS> <TABLE id=table1 style="BORDER-COLLAPSE: collapse" borderColor=#c0c0c0 cellSpacing=0 cellPadding=20 width="80%" background=images/backgrounds/table.gif border=1><TBODY><TR><TD> <CENTER><TABLE id=table2 style="BORDER-COLLAPSE: collapse" borderColor=#111111 cellSpacing=0 cellPadding=0 width="80%" border=0><TBODY><TR><TD>DOUGH</TD><TD></TD><TD></TD></TR><TR><TD>4½ cups</TD><TD>(22.5 ounces / 637.9 grams)</TD><TD>bread flour</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1½ cup</TD><TD>(12.5 ounces / 354.4 grams)</TD><TD>water</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>2 teaspoons</TD><TD>(0.27 ounce / 7.7 grams)</TD><TD>active dry yeast</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>3 tablespoons</TD><TD>(0.5 ounce / 14.2 grams)</TD><TD>powdered milk</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1 teaspoon</TD><TD>(0.2 ounce / 5.7 grams)</TD><TD>salt</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>1 tablespoon</TD><TD>(0.42 ounce / 11.9 grams)</TD><TD>sugar</TD></TR><TR><TD colSpan=3><HR color=#c0c0c0 noShade></TD></TR><TR><TD>2 tablespoons</TD><TD>(1 ounce / 28.4 grams)</TD><TD>vegetable oil</TD></TR></TBODY></TABLE></CENTER> All ounce measurements are avoirdupois (by weight not volume) In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved. Mix the remaining dry ingredients together in a separate container and add them to the mixer. Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time). While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom. After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time. Place the dough in the pan and cover tightly. Let the dough rise until it has filled the entire pan and is about 1½" thick. Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours). WHEN READY TO MAKE Preheat oven to 500 °F for about 30-45 minutes. Remove dough from the refrigerator and add sauce, cheese, and toppings. Bake at 500 °F on a pizza stone for 14 minutes. <INS id=aswift_1_expand style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: inline-table; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><INS id=aswift_1_anchor style="HEIGHT: 90px; WIDTH: 728px; POSITION: relative; PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; MARGIN: 0px; DISPLAY: block; PADDING-RIGHT: 0px; VISIBILITY: visible; BACKGROUND-COLOR: transparent; border-image: none"><IFRAME id=aswift_1 style="POSITION: absolute; LEFT: 0px; TOP: 0px" height=90 marginHeight=0 frameBorder=0 width=728 allowTransparency name=aswift_1 marginWidth=0 scrolling=no allowfullscreen="true"></IFRAME></INS></INS> <HR color=#000000 SIZE=1 width="85%" noShade> |
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I got one a couple years ago. While beautiful, I never really cared for how it cooked. I prefer my standard cast iron. I'm actually debating turning the LC into a decoration piece since I never use it. I'm very happy I used hotel points from work to buy it. |
Sauce
1 - 6 ounce can Hunt's Tomato Paste 3/4 - cup Water 1/4 - teaspoon Oregano 1/4 - teaspoon Basil 1/4 - teaspoon Majoram 1/4 - teaspoon Garlic Powder 1 1/2 - teaspoons Sugar |
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