7 Ways With a Cast-Iron Skillet

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.

  • Order's Up!
    Story by Maureen Callahan

    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.

  • Sunny Skillet Breakfast
    Story by Maureen Callahan, Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

    Sunny Skillet Breakfast

    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.
  • Pressed Cubano with Bacon
    Story by Maureen Callahan, Randy Mayor

    Pressed Cubano with Bacon

    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.
  • Potato and Onion Flat Bread
    Story by Maureen Callahan, Photo: Christopher Baker

    Potato and Onion Flat Bread

    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.
  • Cumin-Coriander Sirloin Steak
    Story by Maureen Callahan, Randy Mayor; Melanie J. Clarke

    Cumin-Coriander Sirloin Steak

    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.
  • Charred Summer Vegetables
    Story by Maureen Callahan, Becky Luigart-Stayner

    Charred Summer Vegetables

    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.
  • Quick Buttermilk Corn Bread
    Story by Maureen Callahan, Karry Hosford

    Quick Buttermilk Corn Bread

    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.
  • Chocolate Chip Dutch Baby
    Story by Maureen Callahan, Becky Luigart-Stayner; Jan Gautro

    Chocolate Chip Dutch Baby

    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.
  • Seasoning a Cast-Iron Skillet
    Story by Maureen Callahan, Photo: Lee Harrelson; Styling: Jan Gautro

    How-To Video: Seasoning the Skillet

    See our video for tips on the proper way to season a cast-iron skillet.
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