Iron Skillet

Last night my wife made some SMITHFIELD smoked pork chops in our skillet with it she glazed them with good ole tupelo honey .it wasn't like eating dinner but it was eating candy, had it with seasoned butter beans and scalloped potatoes.......ooh ooh so gooood.
 
Lodge is good stuff and most of their stuff is made in USA. Some of the enamel stuff is unfortunately china.
Im interested in trying their steel frying pan. Sane idea as cast iron just thinner and lighter.

My best cast irons have come from garage sales. The old Griswold or Wagner Ware.
You strip em down to bare gray iron and start over.

The best thing about old vs new is they took the extra time to smooth the cooking surface back then. The newer Lodge is rough as sandpaper and all that much harder to get non stick.
 
I was just checking out the Lodge skillet website and they have a whole recipe section. Found this timely corned beef breakfast recipe and thought I would share as it sounds yummy! Actually all of the recipes I saw looked great and were simple as everything goes in the skillet!

Corned Beef Skillet Hash

Ingredients -
  • 4 medium red potatoes, diced, about 1.5 pounds
  • 2 tablespoons avocado oil, divided
  • 1 tablespoon Cabot unsalted butter
  • 1 medium sweet onion, diced
  • ½ cup finely diced green pepper
  • 1 cup chopped corned beef
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon smoked paprika
  • 1/3 cup half and half
  • 4 whole eggs
  • 4 ounces shredded Cabot Seriously Sharp Cheddar (about 1 cup)
Direction - http://www.lodgemfg.com/recipe/corned-beef-skillet-hash-with-eggs-and-cheddar
 
I was just checking out the Lodge skillet website and they have a whole recipe section. Found this timely corned beef breakfast recipe and thought I would share as it sounds yummy! Actually all of the recipes I saw looked great and were simple as everything goes in the skillet!

Corned Beef Skillet Hash

Ingredients -
  • 4 medium red potatoes, diced, about 1.5 pounds
  • 2 tablespoons avocado oil, divided
  • 1 tablespoon Cabot unsalted butter
  • 1 medium sweet onion, diced
  • ½ cup finely diced green pepper
  • 1 cup chopped corned beef
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon smoked paprika
  • 1/3 cup half and half
  • 4 whole eggs
  • 4 ounces shredded Cabot Seriously Sharp Cheddar (about 1 cup)
Direction - http://www.lodgemfg.com/recipe/corned-beef-skillet-hash-with-eggs-and-cheddar
Love corned beef hash.w used to be able t get Cabot cheeses a our Walmart,but they stopped carrying it to expand their own private label cheese.
 
In the 19th century everybody cooked with an iron skillet.today in the south I do believe it may still be the frying pan of choice, as fried chicken seems to taste better when fried in one, also sausages, bacon and even my wife likes to make Shepard s pie in one.
The iron skillet and Dutch Oven are to cooking (campfire or stove) what the Bessemer Furnace was to steel making.
 
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In the 19th century everybody cooked with an iron skillet.today in the south I do believe it may still be the frying pan of choice, as fried chicken seems to taste better when fried in one, also sausages, bacon and even my wife likes to make Shepard s pie in one.
Yep, I own two. I call them my sticky pans. A regular light coating of oil keeps them in tip top condition. I wouldn't know how to cook without one.
 
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