I just haven’t met anyone in life that owns, and uses, cast iron pots and pans for cooking that I don’t like. Try finding a better human being than one who oils up a four quart Dutch oven, then knocks out a pineapple upside down cake on a Saturday afternoon at the duck shack while the rest of sit in the sunshine picking duck feathers, you cant.
I’ve sat at so many breakfast campfires with one griddle, one big iron slab hot enough to fry all the eggs, bacon, and pancakes and when that’s going on, everyone’s sitting around, feeling like one happy campground.
The folks I know who cook with forged iron set a long lasting table, no sense hurrying the best part of any day, whether you got your grouse or not. Eating with all the folks passing there plates around is friendly, it’s a give take thing to do, and we all do it as often as possible.
They take the time to clean the iron skillets carefully from the last time there used, and that’s not easy. They know about buying something once, that’s gonna last a long time if you take care of it, kind of like the family or friends there feeding.
You don’t just toss cast iron to the fire without seasoning it, you learn its strengths because it has no weaknesses in my opinion, the old fashioned way, its all hands on, and you better have some stout pot holders to work with it because cast iron, once its hot, its gonna stay that way for along time, and that’s how long a meal should last and after dinner, try a dessert, Here’s a peach cobbler you can’t miss with anytime of the year. The trout whisperer
1 stick of butter,
1 cup of sugar,1 cup of flour,1/4 teaspoon of salt,2 teaspoons of baking powder,1 cup whole milk,1 can of sliced peaches, don't drain
Melt a stick of butter in a cast iron skillet.
Mix a cup of sugar, a cup of flour, 1/4 teaspoon salt, two teaspoons of baking powder, 1 cup of milk.
Pour it all in a ten inch cast iron skillet and add one large can of sliced peaches (don’t drain).Bake at 350° 30-40 minutes. The trout whisperer