I've got a 12 quart lodge like that with legs. Honestly never cooked anything in it. Next time you're down we need to break it in, but we will have to have a crowd of folks.
I've got that same one. I used it one time to cook breakfast for a Wilderness Medicine class. The legs really make it convenient to move more heat under it or remove some. I need to get a smaller one to be honest, though. Like you say, you need a lot of people to really need something that large.
We give Ringers away to friends who are just discovering cast iron. My wife has also realized she can use her Ringer on her other pots and pans as well. I have used it on my cooking grates inside my smoker.
This dude does something similar to what I was describing. Seems like a good full tutorial video. http://theculinaryfanatic.com/cast-...nance/jeff-rogers-cast-iron-seasoning-method/ This guy too. Turns out I'm not the first one to come up with this idea.
I have an old mountain cast iron pan. Its a bit rusty on the bottom. I didnt have time to camp this year........
I'll share a word of warning. On some Whirlpool ovens, the self-clean cycle is actually the self-destruct cycle. Apparently the oven generates enough heat to adversely affect the circuit board components that drives the oven. Learned this one the hard way. And spare parts are surprisingly hard to come by -- as in virtually non-existent.
Cornbread in the oven. Just Jiffy mix, but I added some grated Parmesan cheese. We'll see how it turns out.
Baked some mac and cheese in my small lodge tonight. Turned out well, but after cleaning my seasoning looked like old paint. It was bubbling up and flaking off. Anyone know why this would happen?
Dammit. It was my most well seasoned piece. My pride and joy. The grilled cheese master. It's in the lye bath now.
I don't know much about sour cream because I hate it so I never use it. But I did a little reading on it. It has acidic properties. Sometimes it is made with vinegar, other times made with other acidic bacteria. So, undoubtedly that's what happened. The acid ate through the seasoning. I did this myself once with a wine sauce.
I am cooking cornbread tonight in my new Lodge 10 skillet. That looks sooooo good I will try tomorrow night.
Took my lodge and sanded the cooking surface down. It was sticking to everything. Now its all better. Pretty sure i got the idea off the last thread. Maybe not.
I know that was discussed on the old forum. That's where I got the idea to do mine. It's a different animal.
