It’s got the three legs though...not so easy around my kitchen stove....great for the Weber grill/camping...
THE FRIKKIN' WAITING FOR IT THREAD
- Thread starter mcblink
- Start date
chilipeppermaniac
Ambassador of Decibels
I used to work with a guy i known since we was kids at the papermill. His name was Larry Cantrel. I brought a guitar player magazine to work one day. It was laying on my locker and he sees it. He says thats my cousin and on the cover was Jerry Cantrel of Alice in Chains
HAHA I knew that was coming. Goo
chilipeppermaniac
Ambassador of Decibels
OK OK OK, ENOUGH ALREADY, BABY. YOU HEAR ME? GET YOUR ASS OUT OF MOMMA.
NO WONDER I NEVER HAD KIDS. I CAN BARELY WAIT WHEN SOMEONE ELSE IS HAVING ONE.
NO WONDER I NEVER HAD KIDS. I CAN BARELY WAIT WHEN SOMEONE ELSE IS HAVING ONE.
OP
mcblink
Ambassador of Riffs & Spliffs
Yeah, I don't think I would try it on the stove, but I just popped mine into the oven at 550°F for 20-23ish minutes. Maybe the legs would fit down in between on one of your oven racks?
I'm trying to figure out how I am going to do this again, but with a little wood smoke on it
On a Weber kettle, with a gourmet grate, charcoal baskets flanking, with smoke wood of choice on coals.
OP
mcblink
Ambassador of Riffs & Spliffs
I was thinking that this pan wouldn't fit on my kettle, but I just ran ousside and double checked. I does fit. I think I have my next pie project all figgered out now. I'm getting all excited to do another now lol
Was thinking it could be fun for the kids to make their own personal pan pizzas in a couple of the smaller pans I have too.
I only mentioned the “gourmet grate” because of the 12 inch, removable, center....I nice seat for my Dutch oven. I use it fairly often when I’m Dutch oven cooking at home.
OP
mcblink
Ambassador of Riffs & Spliffs
Yeah I don't have that particular grate, just the one with the wings on the sides that allows you to add stuff to the fire....but I think I could do it no problem. Probably set up indirect and have to turn the pan during the cook, but I would think it would be a-ok
Kerry Brown
Ambassador of the Great Northern Bar Jams
Had to show this to my wife. She loved it and is going to try it. She makes apple pie and chicken pot pie in our cast iron pan.
OP
mcblink
Ambassador of Riffs & Spliffs
I just think cast iron is just the best. I haven't done a pie in any of mine yet but that may be something to try next. I love me some apple pie!
Yeah, your skillet is, probably, half as deep as my Dutch oven...not counting the legs...so you wouldn’t have to worry about hitting the roof, at all. You’d probably do well to turn the pan 90° about halfway through.
OP
mcblink
Ambassador of Riffs & Spliffs
I never did a homemade pizza before because it never really occurred to me that I could use a cast iron pan.
I don't have a pizza stone or a steel or anything so I've just been doing either delivery or frozen.
All these years. I should be ashamed of myself.
I don't have a pizza stone or a steel or anything so I've just been doing either delivery or frozen.
All these years. I should be ashamed of myself.
OP
mcblink
Ambassador of Riffs & Spliffs
Totally gonna do it.
Might have trouble getting the heat as high as I used in the oven, but I guess I'd just lengthen the cook time and hope for the best lol
As far as I can tell, the line between a doughy crust and a burned crust is kind of an "edumicated crapshoot"...lol
Please...stop it...a lot of folks don’t connect the dots between cast iron, and pizza. I’m horrible with the dough part. I can run a Webber kettle in all manner of crazy ways though...love them...and cast iron does well on the grill. I still have an old UNO’s pizza pan that an old friend gave me years ago...a deep-dish steel...lost the cooling rack in a move though
.
If you can, pick up a bag of “lump” charcoal...burns hotter...much less ash...I use it for steaks, and fancy burgers ‘n’ such.
I hit over 600° while cooking a ribeye, asparagus, and baked potatoes the other night...with some “cowboy lump charcoal” in a slow n sear basket.
OP
mcblink
Ambassador of Riffs & Spliffs
I've often considered using lump. I see a lot of the competitive pitmasters using, and recommending it. I have not tried it yet but I will keep my eyes peeled for it if I'm out and about....or maybe just order some from Amazon or something. Always just used Kingsford for everything.
I keep a big stack of Kingsford around for daily duty(I mix Kingsford, and smoke wood when smoking) . I get my lump at a wholesale club lately(50lb bags). But lump can be found, around here, at Lowe’s or Home Depot, on sale for Memorial Day, July 4th, and Labor Day...I choose to stock up on those holiday sales. The charcoal stash usually infringes upon my workbench area, these days.
OP
mcblink
Ambassador of Riffs & Spliffs
We have those stores in the vicinity. I'll def have to get some of that stuff
