Cast Iron Recipes & Tips

One of my husband's favorite cooking methods involves using cast iron pans. He especially loves the flavor that cast iron pans give to the food he makes, and who can blame him? Everything–literally, everything–tastes better when cooked in a cast iron pan. And there is absolutely nothing I can think of that you can't cook in cast iron.

Take a look at a few options:

Southern Style CornbreadPineapple Upside Down Cake
Skillet Zucchini
Skillet Huevos RancherosSplayed Roast Chicken

And that's only the beginning! Seriously. You have so many options when cooking with cast iron! Just google it! Or check out this cookbook! You could make something in your new (or old) cast iron pan every day of the week for every single meal and have something entirely different each time! Crazy, right?! :)

Something to keep in mind when you take your first steps down the cast iron rabbit hole is that cleaning your skillet is a task that should not be taken lightly. NEVER use soap and water. EVER!! It will strip your pan of seasoning, which, by the way, you should make sure to do prior to using it for the first time.

Here are a few other tips:

• If this is your first time ever buying cast iron, season the pan with oil or butter by applying a thin coat to the cast iron and sticking it in the oven for an hour at 325ºF. When done, the skillet should be smooth, shiny, and anything you cook on it should not stick. You can season your cast iron as often as needed both after your first time buying it or even after years of use.
• Don't use soap and water. And if you do, re-season the pan.
• Metal Utensils can scratch your cast iron. Avoid them.

Now I know you are wondering "How am I supposed to clean this if I can't use soap and water?"

Salt and a paper towel, baby! :)

Or, for the really tough baked on grit, you can use a chain mail scrubber like this.

A not-so-true chef (except in my mind), Justin had been looking for one of these to use for the longest time. Salt and paper towels can get messy really fast. And Lord help you if you get your kids to help you clean in the kitchen! But, upon use, Justin found that this particular chainmail was a little too tough on his lovingly cared for cast iron. As it turns out, not all chainmail scrubbers are made equally. Perhaps in the future, we will try Lodge, a brand that is known for their high-quality products (with regards to cast iron) and attention to detail.

Do you love your cast iron pans as much as we do? Have you made any exciting meals on them recently? Be sure to share your recipes and tips in the comments! New ideas are the best. :)

* The chain mail scrubber was received for free in exchange for a review. All opinions are my own.

1 comment:

  1. There's nothing I can't make in one of our five cast iron pans, including apple pie. But you know what? We use water. Not soap and no soaking, but as soon as we're done cooking on it, before we eat, we put hot water and use a scrub brush or one of those plasticky curly kates and get it clean and dry. We season them once in a blue moon and they are fine. One thing to remember is when you cook stuff like tomatoes or anything acidy, you might have to take special care after -either by adding some olive oil after cleaning or reseasoning.


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