One tough, versatile vessel. Not just for meats, a cast iron skillet is good for caramelizing vegetables to perfection, and its dry, even heat makes sensational baked goods.
Cast iron heats up quickly and cooks evenly, absorbing and retaining heat like no other surface; foods brown and caramelize rather than sweat and stew.
- Pork Tenderloin alla Napoli
- Country Sausage Gravy
- Brandied Pepper Steak
- Porcini Pork Tenderloin
- Roasted Rack of Lamb
‘Tis the Seasoning
To season your cast iron skillet, spread vegetable oil over a dry skillet and bake it in the oven. Seasoning creates a rust resistant, nonstick surface. Properly seasoned, your durable skillet will just get better with age.
Caring for Cast Iron
To clean, just use mild dish soap and a nonmetal pad. Then wipe out well, season with a few drops of oil and store with a paper towel covering the cooking surface. No dishwashers! For more, see how to season and clean cast iron.
More recipes to try in the cast iron skillet:
- Reuben Sandwich II
- Pan Seared Red Snapper
- Screaming Potatoes
- Creolized Stuffed Chicken Breasts
- Old Fashioned Caramel Pie
- 5 Comfort-Food Dinners to Make in Your Cast Iron Skillet
- Your Cast Iron Pan Is The Secret To An Easy, Impressive Brunch
- Why It Works: Cast Iron Soda Bread