I bought recently in the local Goodwill store a Lodge 6.5" cast iron pan. So, I wonder what do you cook in so small CI pan, what you use for? Or any suggestion...
You're right. And I usually do. But when you find one in really good condition for $3.50 - it bends the rule.
While waiting on your responses, I continued searching and found that it's really good (for me) in two things: 1. Even if I don't make something in it, I can serve the food in it because it will hold the temperature for a while; 2. it will limit the quantity of my meal to something really healthy (because I eat until I see the bottom of the plate )
There was a restaurant I used to frequent that once upon a time had a wonderful apple dessert they served in a small cast iron skillet. I forget what they called it (or many of the specifics) but it had some kind of pastry, seasoned, cooked apples, all covered with a gooey caramel sauce, served with a scoop of vanilla ice cream on top. I imagine they dropped it from the menu because it required a special container and looked to be rather labor intensive. I'd have to think the skillets would be a bear to get clean too.
The restaurant I am at currently uses a small cast iron, roughly 4", for a cast iron cookie on our dessert menu. Cooks in about 5 minutes, topped with a malted milk ice cream out of the oven, and sent off.
The restaurant I am at currently uses a small cast iron, roughly 4", for a cast iron cookie on our dessert menu. Cooks in about 5 minutes, topped with a malted milk ice cream out of the oven, and sent off.
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