A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
Made some pan pizza, the other day. Followed this recipe, with some added Napoli Salame on top.
Note: The white sauce is some home made ranch dressing. As the crust is covered in caramelized cheese/frico, I enjoy dipping it into a special sauce.
Edit: Used the leftover tomato juice for a bloody mary, which is in the glass next to the pizza.
Here are some more photos:
Mine is completely non stick at this point, just ran a spatula around the rim and the whole thing popped out.
My recommendation is to do 3 coats in an oven, before you start cooking. When cooking, your first initial meals should be fat heavy (think bacon, steak, maybe even a shallow fry like a schnitzel).
And, until the seasoning layer is strong, reseason on the stove top each time after cooking.
I personally recommend this video, which I think is the most insightful. My biggest mistake early on was seasoning with too much oil, which would leave a sticky residue behind.
You know your seasoning is there when you can fry an egg (in butter or oil) with no stickage.
Edit: Also, I should add that I've had this pan for around 5 years, so it's got some great layers built up. Nothing is better than just cooking with the pan for a long period of time.