I went to a cooking club meetup where we wanted to practice cooking on flame & coals for camping, and I brought this to make. It tasted better than it looks.
As it’s a pretty simple dish, I wanted to get a few types of mushrooms to add some flavor variety, and used some oyster, trumpet, lion’s mane, and miyatake. Sauteed them till most of the water came off, then added the coined leeks and chopped cabbage. Added a little broth, salt & pepper, and let it cook till the leeks were done.
I mentioned that I wanted to find a recipe that could accommodate vegetarians, and someone replied “this ain’t no accommodation, it’s good enough to be the main dish!”
High praise from a carnivore!
I like the size of your pot.
Thanks! I love cast iron, so I have quite a few pieces.
I’ve got pet birds, so I can’t cook with Teflon because if it overheats it outgasses a chemical that’s deadly to them. But that suits me just fine, because I can use metal utensils in these, and for anything acidic I’ll just break out the enamelware.
I do have a couple stainless pots, but they rarely make it to the stove, really just for sauces.
Uhh, another myth. Do you own Teflon skillet that was produced in 90’s? Do you fry your food until it’s carbonized? Stop worrying about it, your cooking oil will become tar and be smelling like burning rubber long before Teflon coating will produce any chemicals.
Furthermore, the oil coating you are using to cure your cast iron is pretty much homemade Teflon, it also should not be heated above 260° C. Well, if you cook outdoors, all that cancer will fly up in the air and burn the ozone layer instead of your lungs, so it’s pretty safe.
But yeah, ceramic skillet is the answer. I own two, and the coating is pretty fragile, you don’t ever want to hit it with a knife or stab a fork into it or it will chip away, and overheating can crack it because of thermal expansion, but it’s as chemically inert as you can get, it’s pretty much glass.
Do you have a source? I appreciate the info, but it’s not worth the lives of my pets if I’m wrong. One careless mistake means I’ve left the pan on too long, and they’ve got respertory damage.
I love the properties of cast iron for cooking so I’m not really sure I even care to switch, but I do like to know when I’m wrong.
I’ll look into ceramic skillets too, those sound cool. I do love iron though. I’ve got a BSR from the 40s that’s smooth as glass and can do scrambled eggs with no problem.
The first Google result is this: https://watchbird-ojs-tamu.tdl.org/watchbird/index.php/watchbird/article/view/1930#:~:text=But the notion that Teflon,hazard than everyday cooking oils.
So yeah, overheated Teflon does kill birds, but they have heated the pans to the temperature where a regular butter heated in the uncoated aluminium pan also kills birds.