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  1. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    Cornbread is a whole category of food. There's dense, mostly corn, largely sugar free, "savory" cornbread. Often varied w/ inclusion of whole corn, diced or sliced peppers, scallions, or even cheese. Pairs well with a good chili (itself a culinary category, and "Chicago Chili" ISN'T!)...
  2. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    I miss H.E.B. And that's an envy inducing collection of cast iron.
  3. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    Oh, you can add garlic and onion on that sheet pan too. I've seen an alternative version for salsa done the same way. But not tried it myself.
  4. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    More power to you. My wife makes cornbread, I don't. I overmix. Always. Even though I know that's what I always do wrong. So, I don't make anymore...
  5. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    For tomato sauce making, halve your tomatoes, drizzle with olive oil, a bit of salt, fresh cracked pepper, herbage (optional). Cut side up on a sheet pan. Throw under the broiler. You get concentrated flavor by reducing water, some depth/interest when sugars in the tomato carmalize, and...
  6. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    Shakshuka, and numerous variations on the theme, are awesome. Eggs in Purgatory. Huevos Rancheros and culinarily adjacent, Doro Wat (chicken two ways!). You might well be able to taste the difference, actually. and I make tomato-based things in cast iron w/ frequency. "Swiss Steak" is one...
  7. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    Don't use Mineral Oil. The black seasoning on cast iron is carbonized oil. Essentially, very carefully "burnt"oil. Which causes it to form polymer chains, turning a liquid (oil) into a hard, slick, durable surface that bonds with the pores of the iron, protecting it against pretty much...
  8. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    I think that's entirely plausible. Have done it myself.
  9. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    Of course. A good piece of cast iron is a thing of beauty. Also, while we are sharing tips re: cast iron. 1) Don't cook acidic foods in it - most people know this already. Tomato sauces are particularly hard on them. 2) A great way to "maintain" your cure? White gravy/sausage gravy. The...
  10. U_Stormcrow

    Kitchen Questions: #1 Cast Iron Skillet Seasoning

    Coarse Salt (kosher, pickling, etc). Green Scrubby pad. (Scotch Brite, NOT Brillo!) If you really truly want to start over, grab the brillo and scour it clean. Or green scrubby plus dish soap. Typically, I find the "sticky" comes from not wiping enough oil off between coats. Rather than...
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