Once you taste the amazing flavor that comes from cooking in a cast-iron skillet, you may never go back to non-stick ever again.
September 22, 2008
1 of 9
Order Up! The humble cast iron skillet is one of those inexpensive but indispensable kitchen tools that can stand in for a sandwich press, a pizza stone, a baking dish or sauté pan. Don't be intimidated by seasoning them–Now you can buy the skillets preseasoned, so they're ready to cook the day you bring them home.
2 of 9Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Sunny Skillet Breakfast
Sunny Skillet Breakfast Recipe Better, faster, and easier on the wallet than a diner meal, this simple skillet breakfast is made in two quick steps. Start by sautéing shredded potatoes (fresh or preshredded ones) in a mixture of butter and oil. Then add eggs and bake the whole skillet for 15 minutes.
3 of 9Randy Mayor
Pressed Cubano with Bacon
Pressed Cubano with Bacon Recipe The heavy weight of a cast-iron skillet easily presses sandwiches without the expense of buying a panini or sandwich press. Here it's used to make a Cuban mixture of sliced ham, bacon, turkey, cheese, and pickles melt together into one crispy, salty, satisfying sandwich. Save yourself a little clean up and put foil on the bottom of the skillet before pressing it on top of the sandwich.
4 of 9Photo: Christopher Baker
Potato and Onion Flat Bread
Potato and Onion Flat Bread Recipe If you'd like to bring the flavor of pizza straight from the wood-burning oven home without adding on to the kitchen, cook with the next-best thing. Recreate the flavor by heating a cast iron skillet, bottoms up, in the oven. Sprinkle with cornmeal and top with a refrigerated pizza crust and your favorite toppings, or try this appetizer-style sampling.
5 of 9Randy Mayor; Melanie J. Clarke
Cumin-Coriander Sirloin Steak
Cumin-Coriander Sirloin Steak Recipe Instead of searing steak on the stovetop, try this lightning-quick method. Heat a cast-iron skillet in the oven, then add a steak that's generously rubbed with spices and let sizzle in the oven for 7 minutes on each side. Dinner is ready in a flash and the skillet makes it taste fresh from the grill.
6 of 9Becky Luigart-Stayner
Charred Summer Vegetables
Charred Summer Vegetables Recipe Give corn, zucchini, and green beans a smoky flavor without firing up the grill by letting them sear and steam in a preheated cast-iron skillet for just 5 minutes. If fresh corn is out of season, substitute thawed frozen corn kernels, then serve this dish as a side or a chunky sauce over fish, chicken, or pork.
7 of 9Karry Hosford
Quick Buttermilk Corn Bread
Quick Buttermilk Corn Bread Recipe There's something special about cornbread cooked in a cast-iron skillet. Maybe it's the wonderfully moist texture. Or it could be the perfectly crispy crust. Try this easy version made with buttermilk and you'll see why Southerners wouldn't cook their cornbread any other way.
8 of 9Becky Luigart-Stayner; Jan Gautro
Chocolate Chip Dutch Baby
Chocolate Chip Dutch Baby Recipe Popular on pancake house menus, this puffy "Dutch Baby" style pancake is far easier to make than it looks. The simple batter is poured into a preheated cast-iron skillet (the heat makes it puff up) and bakes for 10 minutes. Top it with sautéed bananas or sliced, cooked apples.