Grandmama has been gone a few years now but we took this photo about two years prior to her passing for a story in Taste of the South Magazine (a sister publication of SouthernCastIron)
Once you make steak in a castiron skillet you’ll never go back. A hefty sprinkling of Kosher salt and fresh ground pepper is all it needs before it’s placed into a sizzling hot castiron skillet and finished off in the oven
Our version is a variation of the pizza style, and since the Pagash we prefer has a nice thick crust on the bottom, we decided to use the castiron pan to give it a deep dish pizza feel
I love my castiron cookware and bakeware. When I publicly make my declaration of love for my castiron, I am usually met with horror stories of how someone has a skillet that they just hate for some reason or another
Castiron cookware has been around for centuries and will most likely be around for more. Its versatility and even heat-distribution has made castiron cookware a favorite of many cooks
And the best is to cook green leafy vegetables and brinjals in castiron cook pots. When I was carrying my babies the worst thing in my life was popping those little iron tabs…
My castiron cheese and jalapeño cornbread recipe is not overly sweet, it’s got just the right amount of heat, and buttermilk makes it the moistest cornbread ever
Cooking with my castirons skillets are wonderful. But before my mom shared with me her easy way of getting rust of the castiron, I used to dread having to season it every time before cooking
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