I'm making this hash recipe for a potluck at work tomorrow.  Tonight I did all my prep:   Peeled, diced, roasted the sweet potatoes Diced the  onion Diced the apples (stored in water w/lemon juice) Cut the bacon into lardons Sliced the green onions   So tomorrow morning should be a strait-forward "pluck from the fridge, heat it all up" affair.  I was initially going to do this in a big saute pan but am now considering using my lidded cast-iron fryer.  Basically when the hash is near done, I could just put the whole lot into a bag (w/proper heat protection, of course) and head to work.  My questions are:   Will the reactive qualities of cast iron be undesirable for this type of "longer term" food storage/serving? Will the hash actually stay warm for the 2.5-3 hours I'll need it to?   If anybody has better tips for keeping a hash-like dish warm long enough for a lunchtime potluck, I'll take em!   
Russian roulette peppers!  Not sure if there is a good substitute you can buy already grown?  If you live near a warm coast try growing your own. Good seed suppliers (Johnnyseeds, LocalHarvest etc - Peperone Padron in NZ from italianseedspronto) should be able to help, or check Ebay or Amazon   