Cast iron frying pan . - Page 44 - JeepForum.com
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post #646 of 1403 Old 04-25-2015, 09:39 PM Thread Starter
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Yeah on the bread pan loaf, will brush it with melted butter. The cast iron loaf, I think I might use a egg wash to give it a harder crust?
I would think that if you put the oven on broil towards the end it would do about the same thing ?

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post #647 of 1403 Old 04-25-2015, 09:49 PM
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Houston, I think we have a problem. Directions called for 40 minutes at 400 degrees. 20 minutes into it already have a medium brown, very hard crust.
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post #648 of 1403 Old 04-25-2015, 10:12 PM
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Oh wow this turned out fantastic. Cook time, only needed 30 minutes. I don't eat a lot of bread but I'll say this, I'll never buy another loaf of bread from the store.
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post #649 of 1403 Old 04-25-2015, 10:32 PM Thread Starter
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Wow and much respect, it looks killer .

I don't know if you saw my edit ?

Was that baked in that CI Wok that you scored recently ?
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post #650 of 1403 Old 04-25-2015, 10:43 PM
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I haven't made bread in CI in years but almost the only thing I recall is: do NOT let the bread sit in there; get it out as soon as you can because that sucker doesn't cool off very fast and the bread will overcook and/or burn.

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post #651 of 1403 Old 04-25-2015, 10:46 PM
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Wow and much respect, it looks killer . I don't know if you saw my edit ? Was that baked in that CI Wok that you scored recently ?
Thanks, it was excellent, had a few slices and then drank some ice tea, I'm about to pop. Lol

Not a wok, just a round cast iron pan, flat bottom. It has a lid, didn't use it on this though. To get a loaf that could be used for sandwiches I'll need to use more dough next time. This was a good test run.

I went to a couple of thrift stores today to see if they had any used CI. No luck. Gonna be starting a new project here pretty soon, I'm turning a used electric smoker into a camp oven. Gonna cut out the bottom, rip out the electric, and insert a old propane burner I have in it. Also gonna mount it to a old two wheel moving dolly so I can roll it around.
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post #652 of 1403 Old 04-25-2015, 10:48 PM
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Originally Posted by Nuthin
I haven't made bread in CI in years but almost the only thing I recall is: do NOT let the bread sit in there; get it out as soon as you can because that sucker doesn't cool off very fast and the bread will overcook and/or burn.
Yeah, I could see that happening. I tipped the bread right out after pulling it out of the oven.
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post #653 of 1403 Old 04-25-2015, 11:16 PM Thread Starter
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Gonna be starting a new project here pretty soon, I'm turning a used electric smoker into a camp oven. Gonna cut out the bottom, rip out the electric, and insert a old propane burner I have in it. Also gonna mount it to a old two wheel moving dolly so I can roll it around.
I wonder if you just couldn't just buy a power inverter and use it as is ?
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post #654 of 1403 Old 04-25-2015, 11:21 PM
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I wonder if you just couldn't just buy a power inverter and use it as is ?
I already have all the parts to convert it. Figured on propane I can use it anywhere, no power needed.
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post #655 of 1403 Old 04-25-2015, 11:30 PM Thread Starter
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I already have all the parts to convert it. Figured on propane I can use it anywhere, no power needed.
I do that too .
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post #656 of 1403 Old 04-26-2015, 09:00 PM Thread Starter
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I am looking at recipes to try in the old pan that I just saved and the below site has a few that I want to try .

http://whatscookingamerica.net/CastIronRecipes.htm
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post #657 of 1403 Old 04-27-2015, 10:24 PM Thread Starter
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What did you coat the tops of your bread with ?
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post #658 of 1403 Old 04-27-2015, 10:58 PM
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I usually don't but if you want to glaze the top, you can brush it with beaten egg.

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post #659 of 1403 Old 04-28-2015, 12:50 AM Thread Starter
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I usually don't but if you want to glaze the top, you can brush it with beaten egg.
I don't know if it will glaze it or not Nuth, but I choose budda for the win please .
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post #660 of 1403 Old 04-28-2015, 11:30 AM
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I ended up just brushing a little butter on top. It worked for keeping it soft. One recipe I read said the egg wash would make a harder crust. I'll try that the next time.
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