Cajun shrimp in a cast iron skillet with Stone crabs and cheesy grits

Cajun shrimp in a Lodge cast iron skillet over charcoal, with Stone crabs and cheesy grits.


Dutch Oven – seasoning, striping, and reseasoning

Hello to my Dutch Oven enthuses, I have been using cast iron cooking products for 30 years now, and the things I have learned in those years I find that I take them for granted, that is until I meet someone who is new to art of cast iron cooking. I am placing instruction that…