I usually use soft shell, throw the pork in, add a few pickle chips or pickled Jalapeno slices, put in some BBQ sauce and then the slaw.That sounds good too .
Hard or soft shells .
I have put pulled pork in soft ones before but didn't think to add slaw so thanks for the idea .
Yep in an edged sheet pan in the oven. 35ish minutes at 475 degrees F.That looks very interesting/good Jeff and I would love to know how you cooked it ?
It looks like the oven and I would like to know your temp. and duration .
Cool, I am going to look around for a vintage one, if I can't find one, I will go with a new Lodge.looks good jeff. phit got me started looking for old cast iron cook ware at garage sales and fee markets. scored on my first outing with a wagner/sydney ci pan, i believe from the 50s. since then i have come up empty. wall mart has lodge ci for 20 bucks, just google ci seasoning.
How do you feel about enameled cast iron such as Le Creuset?I don't think it will either, not by itself anyway. I just don't like our society to turn a blind eye to the culmination of "life made easy". Teflon is not the devil I know, and I believe everyone should decide for themselves. And if you use carbon steel and cast iron then you're ahead of most.
Yep I agree, great stuff. We have quite a few pieces.Premium cookware! Especially when cooking with acids like tomatoes. I have a few pieces and would have more if I wouldn't have to sell a Jeep to get it. A local LC outlet actually gave me 3 pieces to do a demo at the store. I use it for catering. I put a large piece of granite up on bricks with lit sterno under it and place the food in the Le Creuset on the granite. Heat transfer is awesome.
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