What non-standard sizes do you use?
What non-standard sizes do you use?
Was just browsing Lodge cast iron, wondering if there are some pieces I should splurge on. Are there non-standard pieces people actually use? Normally it’s just me for dinner but my two teens are back summers
I have the three standard skillets that I use frequently, with lids I use occasionally. I got the small Dutch oven thinking it would be good for beans, veggies, maybe a small bread loaf, but have to admit I’ve never used it.
What about
- the minis, like 5” or 6.5” - do you actually do like individual apple crisp or anything? Which size is actually useful? How many?
- tall frying pan - I’ve been afraid to try frying, but is this significantly safer than the regular skillet, for fish or something? Or should I just stick to the air fryer? Do people use this?
- does anyone like the baking pan or cookie sheet? Do you use it enough to be worthwhile?
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Pizza "stone", it's cast. Way better than a stone
I actually have a steel one. NO luck so far, but I’m too impatient. I don’t think I preheat enough
I bake pizza in my cast iron pans. I put the dough directly into a cold pan and toss that into the 500°(f) oven. I spray in some olive oil, toss down coarse corn meal and let her go 17 minutes.
Looks excellent! I’ll have to try that combination.
I didn’t like my results with skillets simply because I generally use store bought dough and it’s too much dough for a skillet
Here’s my splurge from two years ago (wow it’s gotten expensive)
I think I am using a 10" pan there. For that I use 275-320g of dough.
I really need to start making my own dough or portioning it better.
312g water (110f)
25g oil
460g bread flour
4g salt
3g yeastThis is the current recipe I use, doubled (3 people and the left overs is used to make a cheese bread). 3 portions at ~300g each.