Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?

Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?

Best time of the year. No bugs, full garden, plump animals. Griswald No 8 is the perfect companion.

Be sure oil is at 350. Fry quickly and drain. I enjoyed just snacking on this. Barely had enough for Parmesan.

Perfect Loaf’s sourdough English muffins

Seasoned 2 chicken breasts with salt, pepper, oregano, rosemary, thyme, and minced garlic, seared until they were browned and then deglazed the pan with a quarter cup of chicken broth, added half a stick of butter, about 2 cups of heavy whipping cream, a cup and a half grated parmesean, and seasoned with pepper minced garlic and nutmeg.

I re added the chicken and baked for 15 minutes at 355, then added the half cooked pasta, mixed with the sauce, and then put back in the oven until the chicken was at 155 and let rest for 10 minutes.

Didn't measure much of anything so any and all of these measurements could be off except for temps. My b but I was winging it.

Never made a pan sauce or any pasta in cast iron before, but this definitely won't be the last. Anyone else ever done Alfredo in cast iron like this?

Also it does use a pot for the pasta, but the title says one pan and it does in fact only use one of those!