I was looking at those Smithey pans and they are all beautiful. They are on the list next time I need CI.

I was visiting my mom today. I knew she had a couple of small cast-iron pans- a 6” pan and a small griddle. Her griddle had a little rust-it was easily removed with a plastic scrubbie pad. Then we re-seasoned it & grilled sandwiches (salami on rye) for lunch. Simple food made tastier.

Seared Chicken Breasts
Steamed Broccoli with Italian Dressing
Lodge 12” Carbon Steel Skillet

We did Polish sausages. Put some Sauerkraut and mustard over the top. Quick and tasty lunch.



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Alton Brown's "Dutch Baby" pancake for dinner tonight with freshly defrosted blueberries. Sprinkled with a little Sugar in the Raw and lemon juice. Maybe next time I'll get all fancy and brûlée the sugar.

10-ish inch Lodge (I think) cast iron.

Homemade biscuits and cast iron skillet-cooked deer sausage this morning.

That looks yummy although I've never had deer sausage. Did it cost a lot of doe or was it only about a buck?

I've had deer sausage & it was quite good. Sounds like a yummy meal.

So our Yokes market had London Broil on sale yesterday
I sliced it really thin against the grain last night
Let it cold marinate in the fridge
Got the 12” Lodge skillet out and did a fast hot sear

Carne Asada Burritos for dinner









After the day I had, it tasted so good

Tried something new for breakfast, avocado egg boats. Delicious change of pace. Baked in carbon steel skillet at 400°f.





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Why are the little glass dishes there?

They're actually stainless bowls placed between the avocado halves to keep them upright. They wanted to tip.

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Very good point.

The best way to ruin cast iron is putting it through a dishwasher. My teenage daughter did that one time, not knowing any better. It took a while to fully restore that pan.

Sous vide to sear. Chicken thighs for dinner tonight. I normally crisp the skin under the broiler but decided to try frying. Love how crisp the skin came out. I did have some issues with the skin sticking to the pan. Easily freed by sliding a spatula underneath but the skin being loose from the sous vide wanted to fall off. I need to refine my technique. I'm open to suggestions.



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Thanks to all the enablers on here, I’m now wanting a carbon steel pan, or skillet as we say in the south! Most likely a 12”, as our 12” cast iron is really heavy, and my wife struggles with it.

Looks delish….my tongue is beating my brain out imagining it.

For presentation and the great results, Air Fryer. If presentation isn’t a concern…first statement stands!

As weight isn't a problem, I haven't tried the carbon steel. If you get a CS skillet, let us know how you like it.

We don't own an air fryer, well not yet anyway. Just a presentation thing as the chicken was delicious. The thighs get vacuum packed in pairs. Salt, pepper, fresh sage, rosemary and thyme along with sliced lemon go into the bag with them. We try to always have these in the freezer ready to be dropped into the sous vide.

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I have a 12" DeBuyer carbon steel pan that weighs in at 5lbs12oz. My 12" Smithey cast iron weighs 7lbs14oz. The carbon steel is lighter but not light. The DeBuyer is one of the heavier carbon steel pans from the ones I researched so you'll probably want to watch the weight of the brand you choose.

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