Thread: Cast Iron Skillet

Found a good deal on one and was wondering if some here had some good recipes or tips on how they use them.

Cast iron rules all!

If it isn't already seasoned, you'll have to season it. Once you get a good seasoning, it'll work even better and be easier to clean. Don't use soap or scrub to hard when cleaning and make sure to dry it completely or it will rust very easily. I usually dry mine, put it back on the heat until smoking hot and then rub some oil on with a paper towel before putting it away.

Recipes are endless. They are great for pan frying steaks. Just season up your steak, get the pan ripping hot, add a bit of oil, and cook away. They are also good for making corn bread loafs, frying chicken, and anything that requires consistent high heat.

Be careful of the handle though - it gets just as hot at the pan.

Originally Posted by Hipcheck

Found a good deal on one and was wondering if some here had some good tips on how they use them.

When you wife gets out of line, grab the skillet and put her in her place. Good thread, I have one and I have only used it for cooking some steaks. I prefer the grill better though. Maybe a good recipe and especially hints will change my mind.

I cook Swedish meatballs on mine and they are Fantastic !

Originally Posted by Salty Dog

Cast iron rules all!

If it isn't already seasoned, you'll have to season it. Once you get a good seasoning, it'll work even better and be easier to clean. Don't use soap or scrub to hard when cleaning and make sure to dry it completely or it will rust very easily. I usually dry mine, put it back on the heat until smoking hot and then rub some oil on with a paper towel before putting it away.

Perfect advice, Salty. The seasoning and upkeep is super-important.

Agreed on the Steaks. You'll never get a better crust than with a smoking hot cast-iron. Great with pork chops too.

One that Ms. Blotto makes is brick-chicken. It's been a while and I can't remember how she portioned the bird, but essentially you wrap a few bricks in foil and press the garlic/salt/rosemary/olive oil marinated pieces as flat as possible onto the hot surface and leave them until golden brown and cooked through. Both sides. Stays sealed and juicy, with killer carmelization and concentration of flavor. I think she takes the skin off for this recipe--which is usually my favorite part--but it's not missed here. We'd eat the meat with roasted garlic and a squeeze of lemon.

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One of my favorites is Panini's. If you have two c.i. pans, heat up both and put the sandwich in one, and set the bottom of the hot second pan atop the sandwich. The heat and weight will press and brown the sammy on both sides. You don't get those fancy lines, but thin, perfectly crunchy bread every time.

I love my cast iron and use it for just about anything. The seasoning on that thing is so thick it's practically a non-stick.

MMMMMMmmmmmmm!! Love mine!!

Sear a steak on it with another heavy pot (or a brick wrapped in foil) on top of the steak. If it's a thick steak, throw it in a hot oven for a few minutes to finish it off.

When cooking are you guys using added oil or just the oil accumulated in the seasoning process?

Blotto-the chicken sounds great.