November 2021 Challenge: Cast Iron

Joined Jan 8, 2010
Here we go
I currently have no oven, but wanted to make bread. So I went for the double dutch oven set up ;)
Never done this before

Potjie size 6, with a trivet inside and a cast iron pot on top of it.
The smallish cast iron pot inside comes with a glass lid, but I decided to use the lid from potjie size one

Size 6 is a monster. I can carry it, but not when full of food
This is the idea: little pot inside big one. I eventually chose an even smaller one

Pre-heating the contraption of n charcoal
Next to it is potjie size 1. Just there as an aid to put hot stuff on or in

The dough:
I struggled a bit. It was hot and humid and I hadnt mafe bread for 2-3 years. Plus I couldn't find my old notes IMG_20211123_145656.jpg

Struggling with the pictures, so continuing in a next post


  • IMG_20211123_154945.jpg
    563.9 KB · Views: 0
  • IMG_20211123_145545.jpg
    465.3 KB · Views: 0
  • IMG_20211123_131854.jpg
    317.1 KB · Views: 0
  • IMG_20211123_145656.jpg
    369.1 KB · Views: 1
Joined Jan 8, 2010
I pre-heated the pot for about 45 minutes or so.
Carefully opened the big lid, removed little lid and took out little pot to add dough, then all back for about 25 minutes. Checked, Dough temp is close to 90 oC but very pale.
Time for the next step
Charcoal on top of little lid for about 10-15 minutes

Some Dutch courage

Bread ;)

Not my best, but that was the dough, not the method.
Nice crust, bit dense, no oven spring. Still happy!

Top view
Joined Dec 18, 2010
Southern (United States) Corn Sticks

This cornbread is baked in a cast iron pan, shaped like ears of corn. The pan was made in the early 2oth century in Birmingham Alabama.


While my mother-in-law could make cornbread in her sleep and without a recipe, I relied on a cookbook featuring recipes of the southern U.S.. I remember picking this up in the Nashville airport while on a business trip. I didn't grow up with southern food but came to really like it when traveling in the South.


As you would imagine, a basic batter is made with cornmeal and is loaded into the pre-heated, greased, pan. Then baked until golden brown.



And, BEHOLD... corn sticks!

Joined Nov 5, 2007
Only a few days left, folks. Got some serious contenders so far, some good looking entries!

I was thinking a few more of the folks here in the states would have used cast iron of some sort for part of their Thanksgiving dinner, so maybe there will be a few last minute posts. We shall see.

Joined Jan 8, 2010
My little cast iron wadjan has featured before. Now it is used to make satay sauce.

Frying garlic, onion and chili's

Satays are being roasted on a fairly high fire without a grid

Satay sauce got finished with left over marinade, peanutbutter, water, more kecap, ginger powder and lime juice


There was supposed to be a nice plating picture, but I forgot ;)


  • IMG_20211126_172849.jpg
    346.4 KB · Views: 0
  • IMG_20211126_194036.jpg
    539 KB · Views: 0
Joined Jan 8, 2010
Q: so is it bread?
A: no

Q: is it a pizza
A: no

Q: a pancake?
A: no

Q: does it at least look good?
A: Noooooo!

Q: but was it tasty?
A: oh yes!!!

So, I made beer the other day, but struggled with the mill settings.
Today, I sorted thngs, got the settings right and ran the slightly milled malted barley through another mill to turn it into flour as I hate waste.
I mixed the 100 gr milled malted barley flour with 100 gr AP flour, added about 60% water, salt, olive oild and baking powder.
Let it rest and incorporated bacon and cheese.
Then heated up my cast iron skillet (dry), added my concoction and out came something ugly but fairly delicious


I do think I ate enough fibre to last me another year though ;)
Joined Apr 24, 2011


These little treats are something I have on every visit to Solvang, California in the USofA. Solvang is a central California village, settled by Danes a long time ago, and is known as "The Danish Capital of America".Æbleskiver

Reaching deep into a cupboard of obscure cooking gear... the traditional cooking implement is a special cast iron pan with semi-circular wells. Traditionally, knitting needles are used to turn the batter as it cooks to make round balls. As a completely non-Danish person, I use a small pointy fork.

View attachment 71218

The batter is basically a pancake batter. I'm not ashamed to admit using a mix. I used Krusteaz, the best pancake mix available in America. Note: I have no vested interest in plugging this brand, nor am I compensated (but I'm open to offers). :)

The batter is cooked partially and then turned.

View attachment 71219

View attachment 71220

And, BEHOLD... served with a dusting of confectionary sugar and jam.

View attachment 71221

brianshaw brianshaw I haven't had Aebleskiver in for ever!
My Mother's Danish and her Grandmother would make these for us kids and tell my Great-Grandfather,
"those aren't for you!"
What flavor jam is that?
Joined Jun 7, 2021
My last entry for tis moth's challenge - Antelope Stroganoff,

2 lbs. ground antelope
2 cloves minced garlic
1/4 cup diced onion
1 cup beef broth
2 tbs. flour
1/4 cup homemade crème fraiche
2 tbs., cooking oil

Make crème fraiche by adding 2 tbs. cultured buttermilk to 2 cups heavy cream. Stir, cover, and let sit at room temp. for 10 to 24 hours in advance (smooth sauce shown in the little bow).l

Heat oil in cast iron Dutch oven. Add onion and garlic and sauté until onion is soft. Add the ground antelope. .Cover and cook until meat is cooked through. Break up meat and add 1 can condensed mushroom soup (I know, but I had no way to get out and get fresh mushrooms, and the grandkids don't like mushrooms). Simmer for two hours Add 1 cup beef broth and let simmer for 30 minutes more. Make a slurry of the flour, with a bit of water. stir thoroughly into the stroganoff. Just before sirving, stir in a quarter cup of the crème fraiche.

This can be served over pasta, egg noodles, or rice.

Oh, and even though I used condensed soup, this tasted really good.

20211130_154815.jpg 20211130_173455.jpg 20211130_173248.jpg
Joined Nov 5, 2007
Well the clock ticked over to December 1st here in Salt Lake just now. I'll select a winner a bit later this morning. Some impressive dishes from which to choose, nice work folks!

Joined Nov 5, 2007
Okay folks, time for the decision. We saw 18 dishes present, by 6 different people. Most prolific was butzy butzy with 6, including 2 types of bread. She knows how to work with cast iron! brianshaw brianshaw submitted 5 entries. mike9 mike9 offered us 3, Cief Lonwind of the North Cief Lonwind of the North did 2, and rounding it out were @phatch and @happyhound with 1 each. The antelope stroganoff looked good, the aglio e olio ( ugly and ugly as one place I used to go to called it ) all were worthy contenders. I really wish we could smell and taste these wonderful dishes! Each and every one a worthy effort.

But I am going to choose the winner based on a simple, personal matter. I work graveyard shift, and often when I get home from work I am hungry but too tired to cook. So I get home one morning, plop down at the computer, check this thread and what I see is exactly what I felt like eating at the moment, a fried egg sandwich.

So congratulations to brianshaw brianshaw for posting such a simple dish but one that I really enjoyed seeing.

Top Bottom