Your food always looks good, you should have been a menu photographer, I am drooling as I type.
I agree with JB
They now sell cast iron pans that have been seasoned at the factory.
What do you mean by pre-seasoned cast iron?
Don’t you just burn oil into it and never wash it again with soap?
Sausages look absolutely devine.
Drooling like a mad dog.[:D]
The one in the picture is pre-seasoned and we’re pretty happy with it. (Picked it up fairly cheap on sale when they first came out.) We use it for everything from caramelizing onions to making pancakes. 🙂
twinwillow, suggestions are always welcome from you. I keep threatening to buy some really good skillets, maybe the time has come.
arianej, that looks fantastic; thank you. Hmm, cast iron, I’ve thought about the preseasoned ones from time to time; who knows?
Cast iron will work very well, too.
John, may I politely make one suggestion? Your sausages look terrific. But, if you will lose the non-stick pan and fry them (and the onions and peppers) in a copper clad stainless or aluminum pan (as the restaurants do) you will see even better results.
Just a tip I discovered long ago.
Sicilians, where my grandmother came from [;)] The sausage comes from a family butcher shop, they make their own. The brats are very good also.
John – This is not right, what you do to us.
Makes me long for a ballgame to go to. Good thing I got one coming up or this craving could destroy me.[}:)]
Thats real fine John. Boy I’d slap a poboy together with them in a second.
What brand of Italians do you favor, John?
Italian Hot Sausage – Again – 56K WARNING
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