Once you taste the amazing flavor that comes from cooking in a cast-iron skillet, you may never go back to non-stick ever
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.
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.
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
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.
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.
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.
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.
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.