A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
Just chicken thighs in a Lodge 10" skillet. Seasoning is pretty basic with, herbs, salt, pepper, onion and garlic powder, paprika and a little cayenne.
Update: I decided to remove the smallest piece to cook after these.
Good idea you don’t want steamed chicken.
That's very true.