We have one, too, but we don't use it as much as we probably should. We don't pre-prep the way you do (because we don't--yet--have that kind of freezer space) and cooking for two it's rare that we have enough to justify it. OTOH, I wouldn't want to try to make, e.g., chile verde without it.I also have access to something called a “food processor” that I bust out for certain applications.
I also have access to something called a “food processor” that I bust out for certain applications.
I didn’t know Lodge did anything other than cast iron.I bought a. Lodge10" carbon steel pan. Jury is still out but Im leaning towards it vs. my cast iron. Initial analysis is it heats quick and even.
I think its a new thing, within last 5 years.I didn’t know Lodge did anything other than cast iron.