Comments on: Pizza and a Picture

By: Andrew

Andrew — Sat, 08 Dec 2007 00:14:56 +0000

Search on google for seasoning – we rubbed ours with bacon fat (oil is bad to use, makes it sticky) and cooked them for 45 minutes or an hour, then wiped out the excess. When you clean them as you cook, don’t use a metal scrubby because you’ll expose the bare iron again.

The pizza doug I work with my hands to 2/3 of the pan size, then put it in the pan and push it out the rest of the way. The center should be fairly thin, and then the crust part thicker. Not sure how else to explain it, but maybe you like thicker pizza dough.

By: Laz

Laz — Wed, 05 Dec 2007 18:56:42 +0000

We have some cast iron that I never unpack because it sort of scares me. How do you season it? How do you cook pizza in it? What’s the scoop, I want to make cast iron pizza and be in love with cast iron too!

By: HSM

HSM — Tue, 04 Dec 2007 15:35:50 +0000

I don’t care about the cast iron as much I do the PIZZA!!!! Andy are you going to make Pizza for me when I come up to visit? Yummy!

By: J. Cullinane

J. Cullinane — Tue, 04 Dec 2007 15:30:39 +0000

Hahahah, I agree.

By: Cabol

Cabol — Mon, 03 Dec 2007 19:10:34 +0000

Kim and I were having a similar discussion as she oogled all the cast iron at an antique / consignment store we visited when she was here. It would probably be cheaper to become a blacksmith and make your own than to ship it to Norway, I think.

By: J. Cullinane

J. Cullinane — Mon, 03 Dec 2007 18:15:13 +0000

I yearn for some nice cast iron pots. Sadly, due to their heaviness, they’re usually sacrificed when moving somewhere that involves shipping your possessions. Except for the annoyingly-bright colors, that Rachael Ray cookware looks nice too.

By: Cabol

Cabol — Mon, 03 Dec 2007 14:24:47 +0000

Only one of those was a trash find. The other one we actually paid money for. I’m glad to see that in the photo the stove top was actually clean. I mean, of course it always is clean, um, but yeah.