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Lodge Cast Iron And Cornbread Festival


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#1 oregonlavender

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Posted 24 May 2015 - 06:54 AM

The last weekend in April there is a festival in South Pittsburgh Tennessee I think I would like to attend but I have some questions for anyone who has been there. The web site says there is free camping for self contained rigs about two miles from the festival. That would be fine but I may have my dog with me. Any rough guesstimate about the temperature then? It sounds very interesting and I am sure some cast iron will need to come with me. You can never have too much cast iron...
Susan
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#2 highwayfl

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Posted 15 June 2015 - 06:45 PM

I would have thought someone would have answered by now. It sounds like an interesting event!


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#3 SoloMatt

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Posted 15 June 2015 - 08:02 PM

Cast iron is the best!

#4 Euphoria

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Posted 28 June 2015 - 09:22 AM

Everybody need at least one good cast iron pan. They are probably the single most versatile cooking contraption in your culinary arsenal.


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#5 araden

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Posted 30 June 2015 - 11:08 AM

That's all I cook with now.


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#6 ssatkinson

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Posted 02 July 2015 - 07:42 PM

Couldn't be a happy camper without my cast iron. Worth the extra few pounds of weight in the camper! I pack a #8 Dutch oven, #8 skillet (they share a lid) and #6 skillet. Everything from pizza to cobbler to -well, possibilities are endless. And easy cleanup.

#7 highwayfl

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Posted 03 July 2015 - 02:24 AM

Stovetop "baked" cornbread is possible with a small cast iron pot with lid. It sure beats carrying a seldom used oven around.

http://www.marthaste...illet-cornbread

 

 

bread_00041_xl.jpg?itok=DUHM956r


Edited by highwayfl, 03 July 2015 - 02:25 AM.

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'00 Casita, 16' SD 3936 - "Motel One"
'02 Jeep Wrangler, Straight 6, 4.0 L, 4WD, 5-speed
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#8 oregonlavender

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Posted 03 July 2015 - 06:23 AM

Yum! Sounds tasty, I am going try it today. I have to swap the dry milk for the real deal, but I will let you know.

Susan
Susan and Sunshine (a rare purebred brown dog)

#9 oregonlavender

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Posted 05 July 2015 - 10:07 AM

I just made the stove top corn bread. It took about 40minutes and then I turned it over. The texture is coarser on the bottom, probably heating bottom to top. I thought I had plenty of oil in the pan but it did stick just a little bit. Tastes like cornbread and didn't need an oven. Chili verde, pintos and cornbread, what could be better?

Susan
Susan and Sunshine (a rare purebred brown dog)