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Thanks, guys. I'll look into both solutions below. I'm looking for more wholesome solutions than plain-ol' white bread. Doesn't really matter to me how many grains it has. At this point, just buying to mix in, no extra grinding.

I'm a bit stumped. I'm looking for 5-grain for bread making, but haven't found any at my local grocer. Are single packages that can be purchased common, or is it a case of having to buy each grain item and mix?

Thanks all. We feed a family of 3-5 generally (depends on who's coming). I think we'll probably make and freeze about 10 servings, rolled but not cut. Then we can make spaghetti, fettuccine, or lasagna as needed. See how it goes.

Recently got a new KitchenAid Artisan mixer, and the pasta attachments. Time to make pasta from scratch is about 30-45 minutes (including 20 minutes to allow the dough to set). I'm thinking I can cut that time down to 5 minutes on busy days by pre-making the pasta dough into portions and...

This is a good question. Yes, the smoke alarms work. But there was no out of the ordinary smoke or smell to speak of. My wife (the real one this time) just yelled at me to find out why the stove was still on. So I guess she was the alarm.

Alright, that's what I figured. Thanks guys. I'll get to reseasoning over the next few days. This is one of our more used pans, so I imagine it'll be back in top shape before long.

So ... for the sake of this conversation, I'm going to say my wife totally did this. I'm lying, but that's what I'm going to say. After dinner, "she" cleaned the griddle, and set on stove to dry and season on medium-high. Then it was forgotten about and "she" walked away. Realizing the...

I keep it simple. Fried in bacon grease, or butter if grease isn't available, on medium-low. Salt and pepper (maybe a little paprika). When whites are done, flip to sear the top a little, then onto the plate and into my belly.

Thank you all. I'll adjust to using the stovetop for a bit before putting in the oven.

What's the technical difference between using the oven vs an actual grill? Is it because the burners are over, vs. under?

I have this happen with both steak and chicken. I prep the meat, dab dry, lightly oil and season. I turn the oven to 450, with the grill in to heat up. When the oven is up to temp, I place the meat on the grill, and cook. Meat is cooked as expected, but the grill lines I'd expect are not...

Through life, I've never been a kitchen guy. I did learn to read recipes, cook meals, and use cookware correctly. But I never really had an interest in kitchen time, and if left to my own devices, would just as well eat cereal as make an actual meal. Over the last year, that seems to have...

I'll give this a shot!

The most used CI is my wife's chicken frier, which gets used 3-4 days a week, and my round flat skillet, which gets used 2-3 times a week, sometimes cooking infamously sticky eggs. I admit I didn't understand the real meaning of non-stick in CI, and it just keeps getting better! Nothing ever...

Attempts and improvements made. Question about hard dough. Been a couple months, and we've done a few pizzas since! First attempt, wife made the dough while I heated the chicken frier and flat skillet in the oven. I received 2 wrist burns trying to flatten the dough in the chicken frier...

Thanks all. I contacted Lodge through their website, and asked for guidance. Also went through their support page in case I was doing something wrong. Just waiting for some sort of response. I know I'm supposed to preheat before adding food, then turn up to temp. But as we rarely need more...

Lodge CR215 model. We have a glasstop stove. When we heat this skillet, the bottom bulges, allowing the skillet to rock or spin, and I assume also makes it heat unevenly. We don't usually cook higher then medium heat. When cool, it sits flat, so I think it's more a matter of expansion, than...

We had some sort of electric deep fryer 15 years ago. Same issue, where when we tried to empty using the spout, it would just clog with bits and be really annoying. I guess we got rid of it, because I haven't seen it around. These days, frying is just in a skillet.

The money you can save by cooking up a big meal and freezing it in individual meal portions ... Also healthier, taste better, and you can size the portions to your own needs.

Pretty much! I still get gag reflex thinking about it, even though I know they're nutritionally great. It's going to take a long time to make it socially acceptable to eat them in any restaurants in the US, unless you go to the eclectic parts of your city. I've bought and shared a bag of...

Tell me some about this? When I worked at Burger King so many years ago, every day we replaced the Crisco shortening oil, after cooking many many vats of fries, chicken and fish, and the oil was dark. At home, I'm interested in the possibilities of (for instance) making fries one day, and...

Thinking about trying this tonight. I have a 10.5" flat CI skillet, my wife's 12" CI fish fryer (deep skillet), and a 10.5" CS pan. For general use, I was told to treat the CS pan the same as my CI stuff. But does that rule stand for pizza? It's thinner, so I'm guessing it will not...

These are some great ideas! Thank you everyone.

Looks nice, but I have a smallish kitchen, nowhere to hang it. Also, what is that "ISO" that appeared next to my thread title? I'm pretty sure I didn't put it there.

I have the following CI: 8qt camp dutch oven (with feet) 12" chicken fryer w/ lid 10.5" skillet 10.5" griddle (no sides) 10.5" grill pan Currently they live on the stove, or the counter, because we don't have a viable storage solution yet. Good methods for storage and easy access? I think I'm...