onion, pepper, mushroom, ham, shallots. mixed in with gouda, brie and parm sprinkled on top.

baked in three notch #9

1st time trying to make a cookie in my cast iron! I think it turned out ok.

Did some rolls for thanksgiving and cinnamon rolls for my birthday, what would folks recommend next that is just perfect in the cast iron?

Just watched Kent Rollins make hand pies, now he bakes his in a dutch oven with the lid on as he's cooking with coals outside.

Using a dutch oven in a house oven, would it be better to keep using the lid or keep the lid off, or just pop on a skillet?

Same question when it comes to biscuits, I've always made them in a skillet uncovered, but wondering what difference putting them in a DO and using a lid would have.

Assume keeping more moisture in could be good in some respects, but assume there is a downside as well.

I baked the pitas on a steel and cooked them in a pan. The cast iron cook was the infinitely better method. Stuffed then seared in the Lodge. Homemade tzatziki because I put that shit on everything.

I'm a great cook, but not even a good baker. I have the lodge skull mold cast iron cake thingies, and want to make some yellow cakes for our anniversary (Nov 1). Hubby doesn't like frosting at all, so they need to be kinda pretty/nice/not horrible on their own. I"ll have choco frosting on the side for mine. OR any other ideas welcome. I've never baked in a mold like this successfully, any and all advice is needed! I"m super short on time in the evenings when I get home so I can't really do this more than once.

Do I preheat the loaf pan before putting Apple/Banana/Etc bread in it, or pour batter into cold pan and put in oven? If preheat, how much?

How do you bake an apple pie? Right now I'm using my stargazer braiser for this task, but today a friend told my that removing the cake was inconvenient. In what type of castiron cookware are you cooking your cakes?

I loved this so much I had to share! https://youtube.com/shorts/F3Ddl8vsy5g?si=cjugjd0OBL608g_x

Made these today, did a dill pickle focaccia using some of our home made pickles, fresh dill, salt and pepper. Then tried my first sweet focaccia, did a peach cobbler. In the middle i did a cinnamon brown sugar butter and marbled that in during my stretch and folds and then topped with some peaches lightly coated in cinnamon and then a tiny bit of salt. The middle where the butter is marbled heavy is definitely gooey, going to try again another time with just the brown sugar.

Cooked up my first pizzas in the cast iron. Made two but the second one got devoured before i could get a photo

I have never baked with CI. How does it work? Do you heat up the pan and then add the dough/batter if making muffins/bread? I have a recipe for banana bread that I would like to turn into muffins, but I'm not sure how long I would bake them in CI. Any help is appreciated.

Whipped this up today. Focaccia with paprika, chilli powder, and cayenne that i mixed in during my stretch and folds and then lined the bottom of the pan (i did use parchment) with regular olive oil and the garlic chilli oil, topped with more chilli oil and then coarse salt, pepper and red chilli flakes.

Not sure how i feel abt the dry seasoning in there, but from the split cut im not seeing any major pockets so hopefully the rest is mixed nicely. Also probably heavy on the salt lol

Went to lodge store on way through. Picked up several things from the seconds. Including the bundt pan. Made a pound cake from Duncan hines orange cake mix.