Anonymous wrote:Hi FBO, OP here and I actually did it with a little water on medium heat. for about 15 mins, draining the water and browning for few minutes afterwards. However, I had cooked a batch of peppers and onions in olive oil beforehand. Took me awhile to get used to this whole cast iron skillet thing (can't wash it with soap? I'm Jewish, that's an anathema to me.) But now I've got this sucker properly seasoned and I love it! So much better than non-stick chemical coated pans. Healthier and better tasting results. Have a great day!

Anonymous wrote:Another good sausage and cast iron meal - throw veggies into the skillet with some olive oil (right now kale or collards with garlic, later lots of tomatoes, onions, and garlic) and then put the sausages on top. Put it in the oven at about 400 for 45 minutes or so. The sausages get all brown, and the veggies get all the good sausage drippings...yum.

Anonymous wrote:

Anonymous wrote:Another good sausage and cast iron meal - throw veggies into the skillet with some olive oil (right now kale or collards with garlic, later lots of tomatoes, onions, and garlic) and then put the sausages on top. Put it in the oven at about 400 for 45 minutes or so. The sausages get all brown, and the veggies get all the good sausage drippings...yum.

That sounds great-thanks PP. And you certainly could do this with a GF grill or or a non-stick pan.