Cast Iron Skillet

Phoenix, AZ(Zone 9b)

What do you think this is used for? I sent DH off to the flea market today so I could spray fish emulsion in my garden beds and he brought this back. It's so shallow, I'm not sure what it's designed for. Any ideas? Thanks.

Thumbnail by MaryMcP
Charlotte, NC(Zone 7b)

Is this it, Mary?

http://www.amazon.com/Lodge-Fajita-Wooden-Underliner-Pepper/dp/B00004S9HM

Phoenix, AZ(Zone 9b)

ye gads....thanks a whole bunch honeybee.....now he's gonna want me to make him fajita's every week!! ;-))))

I do believe that is it. I searched cast iron skillet images this morning and nothing popped. glad you solved the mystery.

Charlotte, NC(Zone 7b)

You're very welcome, Mary. ^^_^^

Crossville, TN

Mary,My Grandmother has 2 that looked about like these...they were called Griddle Pans....I can still taste the Stack Cakes she
use to make using these pans. they were like Tortes...with apple sauce in between layers. Yum Yum. Jo


(Ya'll do not need to tell me that they are NOT the same...I know the griddle pans were not sloped on the sides. LOL)

Camilla, GA(Zone 8a)

I use mine for many jobs.. Cooks great like all the cast iron pans.. It cooks a great single Rib-Eye steak. Fajitas are great..

Larkie

Phoenix, AZ(Zone 9b)

Jo, an apple stack cake sounds scrumptous! How does it work? is it a pancake batter?

I have not made fajitas in ages, might be time to do that again. Larkie, do you use a premade spice mix or what do you mix up to marinate the chicken? (We don't eat beef)

Camilla, GA(Zone 8a)

The pre-made ones are really good but I usually just do my own.. I love heat, so lots of diced jalapeno, chili powder and I love cumin..Of course garlic, salt & pepper, and a good heavy dose of lime juice...I go pretty heavy on all the spices, lol..Now I will have to get ingredients to cook some soon.. Chicken is good, but oh I sure love the beef best..Tons of onions & peppers.

Larkie

Crossville, TN

Mary....This will tell you all. You can call it a McStack Cake....LOL

My G'Ma did not use molasses.. when she had dough left over from rolling and cutting to fit to the pans...she let me make cookies with the left over dough. I think it could be called a "torte".

The cake was mentioned in one of Kathleen Marshall's books....I think the recipe is in that book too.

I saw this done on a cooking show and one way was to make a batter...like pancakes. Never had it that way. Jo

http://community.berea.edu/appalachianheritage/issues/fall2004/memoir.html

Phoenix, AZ(Zone 9b)

Loved reading the history, thanks Jo.

Larkie, I'm all set to make the fajita's tonight. Thanks for the reminder about the peppers and onions. I prepped last night by slicing them, will make up the liquid this morning then DH just has to dump it all together in a zip loc baggie to marinate a few hours. I'll be out all day so it will be good to have everything ready to stirfry when I get home.

Camilla, GA(Zone 8a)

Mary, don't know if you will want to do this or not.. My sister dregs her meat in a very light dusting of cornstarch before stir frying.. I must admit, that it makes for a beautiful color to the meat and also adds a goodness to the juices in the pan.. I just leave it off because of Diabetes ret to cut carbs whenever/wherever I can..Thought i would mention it, just in case..Enjoy.. I may just have to have some myself..lol

Larkie

Phoenix, AZ(Zone 9b)

I did try that Larkie, thanks for the tip. Dinner was very good and there's plenty left.

I'm sure that I'm dating myself, but I thought most folks owned at least one of those things. I mean, how could you live without one?

Thumbnail by FishMonger

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