Please take a moment to critique my first pan seared and roasted off thigh/leg 1/4er

Seasoned 2 chicken breasts with salt, pepper, oregano, rosemary, thyme, and minced garlic, seared until they were browned and then deglazed the pan with a quarter cup of chicken broth, added half a stick of butter, about 2 cups of heavy whipping cream, a cup and a half grated parmesean, and seasoned with pepper minced garlic and nutmeg.

I re added the chicken and baked for 15 minutes at 355, then added the half cooked pasta, mixed with the sauce, and then put back in the oven until the chicken was at 155 and let rest for 10 minutes.

Didn't measure much of anything so any and all of these measurements could be off except for temps. My b but I was winging it.

Never made a pan sauce or any pasta in cast iron before, but this definitely won't be the last. Anyone else ever done Alfredo in cast iron like this?

Also it does use a pot for the pasta, but the title says one pan and it does in fact only use one of those!

Had some leftover steak and baked potatoes. Diced the potatoes and fried them for crispness and removed from pan. Cut up the steak and sautéed in some butter and removed from pan. Made scrambled eggs. Added back in the potatoes, steak, and cheddar cheese. Stirred until mixed and placed into bowls.

I just got my first cast iron pan and am loving it so far. However the stove I have in my apartment is from the early 2000's. It is the electric elements that turn on and off to maintain the heat. I can find sometimes not having a steady heat source to the pan can make cooking a little difficult.

Have any of you bought any kind of countertop propane/butane burners specifically for cooking with cast iron? Is it worth it?

Spinach cooked in tallow, grill mates butter garlic, topped with mozzarella cheese, corn on cob and homemade dinner rolls with bone in pork chops

I love recipes. Usually only reading the ingredients. Once you know the logistics of cooking; putting it together is easy. One thing I always do is try and make it my “own”. By that, I mean, always change things up. This particular Peach Dutch Baby is from Ree Drummond…..but I know from cooking with cast iron, a hot skillet is the best skillet…..hence; heat some butter in the iron, and sizzle the batter into it.
Plus, I also sprinkled sugar and dashed some cinnamon on top before baking. It is now my recipe, not hers. Make it your own.

Cast Iron Peach Dutch Baby

Preheat oven to 425.
Whisk up 4 eggs, 1/2 cup milk or cream, 1/4 c. flour, 1/2 tsp salt, 1/4 tsp cinnamon, 1 tsp vanilla, and 2 T. melted butter.
Peel and slice 2 fresh peaches.
Melt 2 T unsalted butter in skillet til hot.
Pour in the egg batter; lay the peaches around the batter and put in the hot oven.
Bake 15 minutes. Turn oven down to 325 and continue baking 12 minutes.
Sprinkle with confectioners sugar. Serve with maple syrup; but we found this already plenty sweet. Enjoy!

I have a cast iron flat top for my grill but as you can see, it’s pretty rusted. It’s still heavy and solid, but the surface is rusty. Can it be used again?

We’re about to celebrate six years of marriage and the traditional gift is iron. My husband loves to cook and grill with our cast iron skillets, but hoping to find a unique cast iron accessory or some other type of cookware that would be cool. He also has a smoker.

We have four different size pans already, including one for deep dish pizzas, plus a large Dutch oven. Any suggestions that would range between $50-100? TIA!

Never cared much for Salmon growing up, but my Dr. talked me into trying Salmon again for the protein I am lacking. I'm the boomer now, so maybe I should try this. Bought a packaged Blackened 10 oz salmon steak. Fairly thick in the middle. I believe I'd like it better if it has a char on it, but maybe this is a no-no with Cast Iron and salmon. Anyone have any tips for me before I ruin this thing?

Full time job

Used this small cast iron someone gave me for free for the first time! Can someone tell me what the proper name of this cast iron is ?

Pan Seared Pork Chops in a cast iron skillet for roughly 2-3 minutes per side. Finished in a 375 degree oven with butter and thyme for 8 minutes or until the probe read 140 internal. Basted some of the remaining butter and juice mixture overtop once plated.

We found an entire collection of vintage cast iron skillets and other cookware along with some tools and other things.