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Lodge cast iron skillet
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11 recommendations (Page 2 of 2)
vahealaverdian's recommendation
My favorite venison recipe is cutting back straps in medallions, 3/4” thick, sautéing on a hot cast iron skillet, 45 seconds each side, served rare with extra virgin olive oil and freshly ground black peppers.
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Updated Jul 12, 2006
johnnanci's recommendation
A well seasoned cast iron pan is inepensive and lasts forever.
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Updated Jul 11, 2006
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jonathanwhite's recommendation
I’ve got my granmother’s pluse some other oldies from garage sales. Keep your Teflon and Calphalon, just please don’t wash my pans with soap!
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Updated Jul 10, 2006
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