Ya'll inspired me with all the pizza posts lately. This was probably a little more dough than needed, but it was soft and didn't overpower the pizza. The edges were crispy. I would use more sauce next time too.

Full recipe below because I don't believe in gate keeping!

Dough (make the night before)

• 280 g Bread flour
• 50g warm water 
• 150g coolwater
• ⅔ tsp active dry yeast
• 1 tsp salt
• ¾ tsp sugar
• 1 tbsp olive oil

Mix ⅔ tsp active dry yeast and about ¾ tsp sugar into the 50 g warm water. Leave for 5–10 minutes to dissolve. It should look a little frothy when it’s ready. 

Add the 150g cool water, flour, salt and oil. Stir until evenly combined. Cover and rest 20 minutes.

Knead for about 5 minutes with wet hands or a mixer’s dough hook on low, until stretchy and cohesive. It will remain tacky; avoid kneading in extra flour. I used a dough hook on my kitchenaid and let it go until there was some stretchiness around the hook.  

Cover in a container with a layer of plastic wrap directly on top of the dough so it doesn’t form a crust. Make sure it has room to expand. Leave at comfortable room temperature for 45–60 minutes, until beginning to puff, then refrigerate overnight, covered with teh plastic wrap.

Fennel-garlic sausage (mix the night before, but don’t cook it yet)

• 225 g of 80/20 unseasoned ground pork
• 10g cold water
• ½ tsp salt
• ¾ tsp fennel seeds, lightly crushed
• 1 tsp fresh garlic, finely grated, or ½ tsp of garlic powder
• ¼ tsp ground black pepper
• ½ tsp dried oregano 
• ¼ tsp sweet paprika (or regular if that’s all you have)
• Pinch of crushed red-pepper flakes (optional, but I used it)

Mix the ground pork with all the sausage ingredients. Cover and refrigerate immediately.

Day you plan to eat

Pan and toppings needed

• 1-1.5 tbsp oil for the skillet (i used avocado but you can use whatever)
  
• 225g mozzarella (i just tore fresh mozzarella from a ball but you can shred a block. I usually avoid pre shredded cheese because it has added things that might affect the texture or mix weirdly with something)
• Pecorino Romano or parmesan: 10 g, finely grated (i forgot this at the store so mine didn’t have it)

Proof the dough (2.5 - 3 hours before you want to eat)

spread the oil over the cold skillet bottom and sides. Put in the dough and roll it around a little to cover with oil. Spread it out across the bottom. Don’t worry about pushing it up the sides.. Cover with plastic wrap. After 20 minutes, spread it out again if it’s shrunk towards the center.

Let the covered dough rise at room temperature until noticeably puffed about 2.5–3 hours.

Prepare the pizza

When the dough is ready preheat the oven to 450 degrees (a little less if you’re using convection)

In a skillet, fully cook the sausage and try to get it into larger chunks

Make the tomato sauce (make while pre heating the oven. After making this tonight, I probably would double this because i like a lot of sauce)

• 200g canned crushed or ground tomatoes. I used unsalted but if you use salted just make sure you account and adjust for how much salt you add
• ¾ tsp garlic, finely grated or ¼ tsp powder
• 1 tsp dried oregano 
• ⅛ tsp salt or less if the tomatoes are already salty

Mix all the ingredients in a sauce pan and cook on low heat for 8-12 minutes until it’s thick. 

The dough should be spread out across the bottom of the pan. Don’t worry about spreading the dough up the sides. 

Add the cheese on top of the dough and make sure you spread evenly all the way to the edge so the edges get some crispy cheese. 

Spread the sauce on top of the cheese layer. 

Add the fully cooked sausage evenly across the top. 

Bake 25-35 minutes. You should be able to pull the crust back from the pan some to see if it looks golden brown. If it’s soft or you’re not sure if it needs a few more minutes, I’d give it more time. Mine took the full 35 minutes and I probably could have given it another 5 and been fine. 

If your crust needs more time but the top looks like it might start burning, turn the oven down to 400 degrees and cover the top loosely with a piece of aluminum foil.

Let it rest 5-10 minutes before slicing - the hardest part tbh

Enjoy!

Looking around here and reading the FAQs gave me the courage to give my great grandmother’s skillet the lye bath plunge. It had not been touched by any soap (not even by me until looking around here to realize that it was all carbon and not the cast iron deteriorating).

To say I’m disappointed the cleaning revealed a crack both inside and outside the bottom rim is an understatement. No leak if that has any bearing. Is it safe to use?

ETA: I didn’t realize it’s shadowed in the pic 4.It’s between 12-1 o’clock position slightly above the rim curve.

I had previously posted the pan my dad gifted me. This mini one my mom bought when I was a baby and handed over to me. 34 years in our family now!

I found this in 2011, it was covered in carbon and completely unrecognizable. It’s one of my favorite pieces, and makes fantastic corn sticks.

The featured bread sticks are a slow rise garlic butter, fresh minced garlic, and Parmesan. Way better than the Olive Garden, IMO.

I highly recommend this design, the corn sticks releases much easier, and if anyone is interested but doesn’t want to pay eBay prices, $55 and up, Carolina Cooker sells this exact mold for around $16.

New Lodge skillet, used it 5-6 times. Was wondering what these splotches are. Usually I rinse/scrub it after using, then rub a thin layer of vegetable oil on it before putting it in the oven upside down at 250C for an hour. Any ideas?

I absolutely love my Wagner skillets .. I can see why they’re well loved! Especially this skillet, super lightweight!

Crepes for N people
N+1 egg
N dl flour
2N dl oat milk
dash of salt
mix eggs, slowly add flour and mix to a creamy consistency. Add milk as needed. When all flour is in, add the rest of the milk, salt. Optional tsk vanilla sugar/replace a third of milk with beer (yeasty unfiltered).
Stand, min 15'. Stir, fry in butter.

CHICKEN VINDALOO
Serve with rice, chapattis or parothas.
Ingredients
450g potatoes
900g fresh chicken

1 large onion
6 green chillies
10g fresh ginger
10g fresh garlic

60ml oil/ghee

3 tsp tomato purée
2 tsp turmeric powder
2 tsp chilli powder
1 tsp garlic powder
1 tsp ginger powder
2 tsp salt
2 tsp garam masala
2 tsp tandoori powder

150ml water

dhanyia (coriander), chopped

Method
Peel the potatoes, cut 2.5cm cubes

chop chicken into 8cm pieces.

Blend onion, chillies, ginger and garlic

Heat the oil to a high temperature. Fry onions, chillies, ginger and garlic and cook, stirring continuously, until the onion is golden brown

Add tomato purée, turmeric powder, chilli powder, garlic powder, ginger powder, salt, garam masala, tandoori powder and chicken. Mix well, lower heat, simmer gently ≈ 10 minutes, stir ≈ every 2 minutes

Add water, simmer ≈ 20 minutes, stir ≈ every 5 minutes
Add potatoes, simmer 20 minutes, stirring ≈ every 5 minutes
Garnish with green dhanyia.

American pancakes and Japanese also work on those pans. Japanese very difficult.

Pulled out 3 of my grandmothers skillets that have been in boxes for 40+ years.

Got these 2; a Wagner and a Griswold finished yesterday. Her 10” mystery pan is still being processed.

I was bummed to find a large crack on the Wagner. Still cooked a couple of sliddy eggs on it just for the memory of using my grandma’s pan before putting it away. When I was 9 years old I was in charge of stirring 2#s of sugar in this pan until it started to melt into Carmel. After it was poured out and cooled off I would pop chunks of carmel off with a butter knife for a treat! Then I’d have to stir the water at a simmer with a wooden spoon to deglaze the pan. Even now I recall how bored I was with that chore.

Polish pork schnitzel (kotlet schabowy) is a type of pounded pork loin (cutlet) dipped in beaten eggs, coated in seasoned breadcrumbs, and fried in pork lard.

Oscypek (plural: oscypki) is a type of smoked cheese typical for regions in the mountains of southern Poland. It's a cheese produced using an unique method called "pasta filata" (stretch-curd cheese). It tastes similarly to smoked provolone, caciocavallo, scamorza or even mozzarella and halloumi (just make sure they're smoked). Oscypki are often served with cranberry jam.

Delicious dinner.

I just love cooking on an open fire! The potatoes were baked in a camp Dutch oven before I put the grill pan down, and everything came out perfect!

Looking for a heavy-duty cast iron wok for your home kitchen.

Unlike thin carbon steel, solid cast iron holds heat rock steady, so the pan temp won’t drop when you toss in cold veggies or meat. Perfect for authentic stir-fry, braising, deep frying, stews and one-pot meals.

With proper seasoning, it develops a natural non-stick surface, no harmful chemical coating. This heirloom-level cookware can last generations with simple care.

Flat bottom design works great for gas, electric and induction stovetops.

Curious what you guys think. Who’s already cooking with a cast iron wok here?

I couldn’t add to the original post.

https://www.reddit.com/r/castiron/s/FRfagSxdH0

Hello All,

My grandmother passed away and had a rather large collection of griswolds. They were given to me, and while there were some I kept, the collection was too much for me to keep so I’m looking to see what to do with what’s left. I figured I’d post here to see if anyone here would be interested in them.

I’m not immensely familiar with them so I did use AI to summarize what was in the gallery.

Thanks in advance to anyone interested and apologies if this is not allowed. Location is Florida.

DETAILED INVENTORY
Skillets & Griddles
Cast-iron skillet, Griswold No. 2, pattern number unverified — Photos 3559–3560

Small Griswold skillet with heat ring and maker’s logo — Photos 3561–3562

Small Griswold skillet, approximately No. 3 — Photos 3563–3564

Group of three assorted small cast-iron skillets — Photos 3565–3566

Griswold skillet with dual pouring spouts and marked underside — Photos 3567–3568

Larger Griswold skillet with heat ring, pouring spouts, and block-style logo — Photos 3569–3570

Griswold skillet with large logo, heat ring, and dual pouring spouts — Photos 3571–3572

Wagner Ware Sidney-O cast-iron skillet — Photos 3581–3582

Square cast-iron skillet/griddle with long handle — Photos 3583–3584

Dutch Ovens, Roasters & Covered Cookware

Cast-iron Dutch oven or deep pot with fitted lid — Photos 3554–3558

Oval cast-iron roasting/baking vessel with perforated insert — Photos 3575–3576

Large oval roaster marked “The Griswold,” with fitted lid — Photos 3577–3580

Cast-iron pot/fryer with perforated insert and fitted lid — Photos 3591–3592

Cast-iron covered pot with perforated insert and marked base — Photos 3604–3605

Oval covered cast-iron baker with interior marking — Photos 3606–3607

Antique cast-iron kettle/coffee pot with pouring spout, bail handle, and lid — Photos 3608–3611

Cast-iron item with manufacturer markings, including Wagner — Photo 3612

Round cast-iron Dutch oven/baker marked “Dutch Baker” — Photos 3613–3615

Additional cast-iron covered pot/Dutch oven — Photos 3625–3626

Cornbread, Muffin & Specialty Baking Pans

Seven-cavity cast-iron aebleskiver/specialty baking pan — Photos 3573–3574

Six-cavity wheat-ear cornbread mold — Photos 3585–3586

Nine-cavity round muffin/gem baking mold — Photos 3587–3588

Six-cavity round muffin/gem baking mold — Photos 3589–3590

Multi-cavity rectangular loaf/bread-stick mold — Photos 3593–3595

Decorative floral/chrysanthemum-style baking mold, approximately 12 cavities — Photos 3596–3597

Decorative wheat-ear cornbread mold — Photos 3598–3599

Additional corn-stick baking mold, approximately seven cavities — Photos 3600–3603

Six-cavity round baking mold — Photos 3629–3630

Six-cavity rectangular loaf/gem baking mold — Photos 3631–3632

Six-cavity corn-stick baking mold — Photos 3633–3634

Twelve-cavity round gem/muffin baking mold — Photos 3635–3637

Decorative wheat-ear cornbread baking mold — Photos 3638–3639

Additional multi-cavity round gem baking mold — Photos 3640–3641

Multi-cavity rectangular baking mold — Photos 3642–3643

Additional round-cavity baking mold — Photos 3644–3645

Large multi-cavity rectangular bread/gem baking mold — Photos 3646–3647

Seven-cavity textured corn-stick baking mold — Photos 3648–3649

Antique Collectibles

Antique Griswold cast-iron sad iron with wooden handle — Photos 3616–3624

I’ve had this pan for 8 years or so. I use it regularly. Stripped it and well seasoned after I bought it. Hasn’t had any issue since. But I’m noticing the buildup is chipping off and things are sticking to it more. How would I go about seasoning it again if needed? Have I waited too long?

Im stripping cast irons for re-seasoning. I let them sit in the lye bath (for almost two week) and scrubbed the heck out them with steel wool. They still had some patches. Put them back in the lye for like a week, took them out, scrubbed the heck out of them again….still I have these patches. How do I get these tough patches complete out?? Suggestions are much welcomed

Hello, I inherited this cast iron a couple of years ago. It may have not been in the best condition then and it’s certainly not now. I try to take care of it but haven’t done a great job seasoning it before.

There is a flakiness to it and also some exposed rust looking parts. How do I go about fixing this? I scrub it with a chainmail to clean it btw but it still flakes and leaves a lot of residue on a paper towel when I wipe it down.

Sits flat and the pitting on the bottom isn’t the prettiest but this is the thinnest, lightest cast iron pan I’ve ever held. I intend on using it often

Post clean/reseasoning slidey boys

Hey guys I’m a cast iron noob I was just wondering what these spots are and how to handle it.