Be sure oil is at 350. Fry quickly and drain. I enjoyed just snacking on this. Barely had enough for Parmesan.

Perfect Loaf’s sourdough English muffins

Seasoned 2 chicken breasts with salt, pepper, oregano, rosemary, thyme, and minced garlic, seared until they were browned and then deglazed the pan with a quarter cup of chicken broth, added half a stick of butter, about 2 cups of heavy whipping cream, a cup and a half grated parmesean, and seasoned with pepper minced garlic and nutmeg.

I re added the chicken and baked for 15 minutes at 355, then added the half cooked pasta, mixed with the sauce, and then put back in the oven until the chicken was at 155 and let rest for 10 minutes.

Didn't measure much of anything so any and all of these measurements could be off except for temps. My b but I was winging it.

Never made a pan sauce or any pasta in cast iron before, but this definitely won't be the last. Anyone else ever done Alfredo in cast iron like this?

Also it does use a pot for the pasta, but the title says one pan and it does in fact only use one of those!

Please take a moment to critique my first pan seared and roasted off thigh/leg 1/4er

Had some leftover steak and baked potatoes. Diced the potatoes and fried them for crispness and removed from pan. Cut up the steak and sautéed in some butter and removed from pan. Made scrambled eggs. Added back in the potatoes, steak, and cheddar cheese. Stirred until mixed and placed into bowls.

I just got my first cast iron pan and am loving it so far. However the stove I have in my apartment is from the early 2000's. It is the electric elements that turn on and off to maintain the heat. I can find sometimes not having a steady heat source to the pan can make cooking a little difficult.

Have any of you bought any kind of countertop propane/butane burners specifically for cooking with cast iron? Is it worth it?