This is with my green sauce mixed with some cauliflower "rice" that I quickly sauteed in an iron pan with some garlic and a quick spray of oil. After it was cooked, I simply added a bunch of my green sauce in the mix to flavor it.
These are my leftovers from yesterday (Chicken Shawarma) and the added cauliflower rice mix.
Green sauce goes on EVERYTHING--tomorrow, I will have it with my grilled Peruvian Chicken.
@grammyn That's because I let "auto" take over. I admit, I was cussing a bunch by the end of this because light, hunger, and tripod were all tugging at me to "get it done." Haha. And my card was "full" so I had to keep deleting ridiculous extra photos on the card just to take a shot. You did not want to be within hearing distance of me!
@darylo -- I put the 8 inch version in my wishlist but at the moment it's more expensive than the 12 inch and I think the 12 inch is too big for one person. Thx for link.
@jyokota it is always a tough call on these. Lodge is the brand almost everyone has and an 8 in may be much cheaper with that brand. 10 inch is also a good size. The brand I mentioned at the 12 has the extra pouring area, lighter weight (but cast iron is heavy no matter what), and the tab on the other end that helps when trying to take the pan out of an oven.
Also, please know a cast iron pan is really not necessary! I know your kitchen was lovingly stocked with gear in the years you've lived there. I'm sure what you have works just fine!
@darylo My kitchen is thoroughly stocked, as you know, but everything is huge. The largest pan possible for giant turkey, heavy giant pans for cooking stew fo 10, etc. The small pans are the ones I had from decades ago and I have found that I keep burning things in thin pans. I did. buy a 5 qt Le Creuset at the beginning of this pandemic and things cook up beautifully in it (well, within the parameters of my cooking) but it's insanely heavy. But what I've found is that things with two handles are manageable. I'm in the market for a 1.5 qt and a 2qt saucepan and a smaller than 3 qt cook-everything-pan. So that's why I thought 8inch. But it's more expensive than the 12inch! Still, it might be the right size. I'm confused by your comment -- is the 12 inch made of lighter weight than 8 inch? Is it a newer style?
Also, please know a cast iron pan is really not necessary! I know your kitchen was lovingly stocked with gear in the years you've lived there. I'm sure what you have works just fine!