Cast iron? how many fans?

I've been using cast iron for as long as I can remember. Every weekend we still use ours to make biscuits and gravy 

Yummy! whats the recipe? 

Yes, please post your recipe.

I've been using cast iron for as long as I can remember. Every weekend we still use ours to make biscuits and gravy 

Yummy! whats the recipe? 

BISCUIT & GRAVY RECIPE

Mix the following ingredients in a bowl.
4 cups flour
5tsp Baking Powder
1tsp salt
¾ tsp Baking Soda
3Tbs melted butter
2 cups buttermilk (Stir in buttermilk slowly to make the dough into a ball)

1. Heat oven to 425 degrees.
2. On a cutting board or countertop sprinkle flour and turn the dough out of the bowl onto the floured surface.
3. Knead the dough in the flour until you can mange it without it sticking to your hands. Add more flour on the surface if needed.
4. Place 10in iron skillet in oven with 4Tbs butter. Once butter is melted, pull skillet from oven and place on stove top with melted butter in pan.
5. Pull dough from ball and pat into shape with your hands.
6. Dip the top side of each biscuit in the melted butter, then put the biscuit bottom side down in the pan. Repeat with all biscuits.
7. Place skillet in oven and bake for 15 to 20 minutes or until the top is golden brown.

While the biscuits are baking is when I make the gravy. You may already have a gravy recipe but if not here’s mine: Start with frying up about 6 pieces of bacon. (you’ll need at least this much to get the bacon grease needed for the gravy). I don’t use an iron skillet for this but you can if you want. In addition I sometimes fry up some Jimmy Dean pork sausage to mix in with the gravy. It is not necessary.

In a frying pan (medium high) add the following Ingredients:

4Tbs Bacon grease
½ cube butter
4Tbs flour
1 chicken bouillon cube
1tsp minced garlic
Stir these ingredients together until blended and bubbling.
Add 2 ½ cups milk slowly and continue stirring until thickens. Once the gravy starts to thicken add pork. (optional)
Salt and pepper to taste. (go light on the salt)

Break up biscuits and spoon on gravy. 

I've been rocking iron for years and have used mine to cook damn near every possible way. 

Bake
Fry
Deep fry
Boil
Steam
Roast
Grill
Simmer

and

Ice cream


Yes, ice cream!  The DO maintains cold as well as it does heat. 
Google Dutch Oven ice cream, you'll find many recipes.  I like the ones that use dry pudding mix in it.  Super smooth ice cream.

My 10" legless DO, resting in a cooler fully surrounded by large crushed ice, and coarse rock salt will make amazing soft serve in about an hour.  I invert the lid and place ice w/rock salt on the lid as well.  About every 10 mins, carefully remove the lid, and scrape the frozen goodness from the edges and bottom and mix it in.  Keep doing this allows the liquid that hasn't frozen to get a chance to. 

 
Another couple of favorites are Peach Cobbler, deep fried Pillsbury cinnamon rolls, Grands biscuit do-nuts, and caramelized Monkey bread. 

I do my  Monkey bread a bit different than most peeps.
I not only shake the dough bits in cinn/sugar mix, but I then put that same cinn/sugar in the bottom of the DO with the melted butter and heat till it all melts together.
Then add the coated dough bits and bake. 
When done, invert the whole mess onto sheet of foil, or cutting board.  What was on the bottom of the DO has a nice crunchy candy coating!   

My Peach cobbler is only 3 ingredients. 
Two big cans of peaches, two boxes of  spiced cake mix and stick or two of butter. 
Dump one can of peaches into the DO, drain the second can into the first empty can and add the drained peaches to the DO. 
4-5 dollops of butter randomly on top of the peaches. 
Dump both boxes of cake mix over the peaches.  DO NOT STIR EVER!!!!
4-5 more dollops of butter on the dry mix near the edges. 
Take the left over liquid and drizzle in a star pattern over the dry mix. 
When doing this be sure to leave some mix completely dry. 
Bake as you normally would with a DO, and be amazed at the results. 
It will have gooey sticky in some areas, and cookie crispy in others, and peachy all over. 

I've got all kinds of of pans, All Clad, etc. NOTHING puts a sear and a crust on any meat or seafood like my Lodge Logic 14" pan. Cheapest thing in the cupboard; most frequently used pan for meat. Have used it for 10 years. The Wife hates that I don't use soap to clean it. Until she has dinner, which seems to help her forget.

All this talked about cast iron made me get an addition of dutch oven n 12" pan for $25 from yard sale.  Cleaned on self cleaning oven.  Reseasoned with Crisco on 400degree for 2hrs.  Maybe another coat will complete the project

Ash got me these http://www.mangrate.com/index.aspx for Christmas a while ago (the grates costed more than the grill).
Really made our cheapo BBQ grill awesome!
All meat & veg come out better than restaurant. Chicken breast is always moist & meat is perfectly cooked w/ nice grill marks!!!
Definitely thinking about getting one for the camping.

2nd coat of Crisco and in the oven then hopefully more seasoning through backyard cooking

http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html

Ben thanks so much for posting that great recipe!  I have 14 relatives coming to my Delta place for the fourth of July, so they will be the guinea pigs!  Insayn don' let the secret out about the "Lazy Cobbler".  It is soooo easy and so good!  Get you the Lodge "ringer" for cleaning your iron.  You will thank me.

Makes me hungry!

I've been using cast iron for almost 50 years. I have a well seasoned pan as well as a well seasoned dutch oven. Love them and they cook so well