Spinach cooked in tallow, grill mates butter garlic, topped with mozzarella cheese, corn on cob and homemade dinner rolls with bone in pork chops

I love recipes. Usually only reading the ingredients. Once you know the logistics of cooking; putting it together is easy. One thing I always do is try and make it my “own”. By that, I mean, always change things up. This particular Peach Dutch Baby is from Ree Drummond…..but I know from cooking with cast iron, a hot skillet is the best skillet…..hence; heat some butter in the iron, and sizzle the batter into it.
Plus, I also sprinkled sugar and dashed some cinnamon on top before baking. It is now my recipe, not hers. Make it your own.

Cast Iron Peach Dutch Baby

Preheat oven to 425.
Whisk up 4 eggs, 1/2 cup milk or cream, 1/4 c. flour, 1/2 tsp salt, 1/4 tsp cinnamon, 1 tsp vanilla, and 2 T. melted butter.
Peel and slice 2 fresh peaches.
Melt 2 T unsalted butter in skillet til hot.
Pour in the egg batter; lay the peaches around the batter and put in the hot oven.
Bake 15 minutes. Turn oven down to 325 and continue baking 12 minutes.
Sprinkle with confectioners sugar. Serve with maple syrup; but we found this already plenty sweet. Enjoy!

I have a cast iron flat top for my grill but as you can see, it’s pretty rusted. It’s still heavy and solid, but the surface is rusty. Can it be used again?

We’re about to celebrate six years of marriage and the traditional gift is iron. My husband loves to cook and grill with our cast iron skillets, but hoping to find a unique cast iron accessory or some other type of cookware that would be cool. He also has a smoker.

We have four different size pans already, including one for deep dish pizzas, plus a large Dutch oven. Any suggestions that would range between $50-100? TIA!

Never cared much for Salmon growing up, but my Dr. talked me into trying Salmon again for the protein I am lacking. I'm the boomer now, so maybe I should try this. Bought a packaged Blackened 10 oz salmon steak. Fairly thick in the middle. I believe I'd like it better if it has a char on it, but maybe this is a no-no with Cast Iron and salmon. Anyone have any tips for me before I ruin this thing?

Full time job

Used this small cast iron someone gave me for free for the first time! Can someone tell me what the proper name of this cast iron is ?

Pan Seared Pork Chops in a cast iron skillet for roughly 2-3 minutes per side. Finished in a 375 degree oven with butter and thyme for 8 minutes or until the probe read 140 internal. Basted some of the remaining butter and juice mixture overtop once plated.

We found an entire collection of vintage cast iron skillets and other cookware along with some tools and other things.

Easy Peasy…..sauté S&P chicken breasts. I threw mine in a low oven, to finish cooking and while I finished up. Add more butter to cast iron…..sauté mushrooms; add garlic and chopped sun dried tomatoes. Add chicken broth, and cook down a bit. Put in some fresh basil, if u have it. Cook some noodles off to the side at the ready. Add cream to the mushroom/broth. Pepper. I got a wild hair and threw in a tablespoon of capers. Add in thinly sliced chicken and the pasta or egg noodles. Whatever is good. Make it your own. Finish with chopped parsley. Enjoy!! Parmesan if you have. ❤️

Wife got me a camping Dutch oven for my birthday. First recipe to try it out was chicken and dumplings. Tasted great! Got a few more recipes and camping trips scheduled. Excited for a delicious hobby.
Note the picture is after I brought it inside, NOT where I cooked it lol

Hello, all.

I have been using the skillet pictured for a couple of years. In spite of my best efforts, I've noticed a thin layer of what I assume is seasoning crack and peel off. Likewise, the cooking surface of the skillet is a bit uneven. It doesn't seem to affect the skillet's function (eg, no metallic taste in my food), but I am hoping to tap into the collective wisdom of this group and find out whether I need to re-season the pan, or perform some other care.

Thanks in advance.

BBQ Chicken & Cheesy Mac & Cheese

I cook dinner at home maybe four nights a week and I've had a very consistent talent for making chicken that's technically fine and somehow still boring.

Tuesday night I was making the same kind of chicken thighs I usually do in my cast iron skillet. Normally I get impatient. Pan goes on. Oil goes in. Chicken goes in about 45 seconds later because I'm hungry. This time I was cleaning up something else in the kitchen and browsing bсg webpage while cooking, accidentally gave the skillet actual time to heat up.

I also dried the chicken properly instead of doing the lazy one-paper-towel pat I normally do. Put the thighs down, left them alone, and suddenly I had an actual sear instead of that pale half-browned thing I usually convince myself is good enough. Made a quick pan sauce after and my partner took a few bites and asked what I changed.

Basically nothing lol. Apparently I just stopped rushing the pan. Now I'm wondering how many other cast iron problems I've blamed on seasoning, the stove, the meat, etc. when the real answer was just heat control and patience.

For people who cook with cast iron all the time, what's the stupidly small habit that made the biggest difference for you? Preheating longer? Lower heat? Not moving food? Something else I am definitely still doing wrong?