Cast Iron Friends Posted April 30, 2012 by Trout Whisperer
Cast Iron Friends
I just haven’t met anyone in this life that owns and uses cast iron pots and pans that I don’t like. Try finding a better human being than one who oils up a four quart Dutch Oven. Someone who knocks out a pineapple upside down cake on a Saturday afternoon at the duck shack while the rest of us sit in the sunshine picking duck feathers; you can’t.
I’ve been seated at so many breakfast campfires with one griddle. One big iron slab hot enough to fry all the eggs, bacon, and pancakes. While all that’s going on, everyone else is sitting around feeling like happy campers.
The folks I know who cook with forged iron set a long lasting table; no sense hurrying the best part of any day, whether you got your grouse or not. Eating with all the folks passing their plates around is friendly, it’s a give and take thing to do, and we all do it as often as possible.
They take the time to clean the iron skillets carefully after a meal and that’s not easy. They know about buying something that’s gonna last a long time if you take care of it, kind of like the family or friends they’re feeding.
You don’t just toss cast iron to the fire without seasoning it; you learn its strengths because it has no weaknesses in my opinion. It’s the old fashioned way, it’s all hands on, and you better have some stout pot holders to work with it because once it’s hot, it's gonna stay that way for a long time, and that’s how long a meal should last. After dinner, try a dessert, here’s a peach cobbler you can’t miss with, anytime of the year.
Trout Whisperer
1 stick of butter,
1 cup of sugar
1 cup of flour
1/4 teaspoon of salt
2 teaspoons of baking powder
1 cup whole milk
1 can of sliced peaches, don't drain
Melt a stick of butter in a cast iron skillet.
Mix sugar, flour, salt, baking powder, and milk.
Pour it all in a ten inch cast iron skillet and add one large can of sliced peaches (don’t drain).Bake at 350° 30-40 minutes.
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