Cooking in Your Cast Iron Skillet
And it’s a regional icon that will boost your reputation as a savvy cook. So pull out your hand-me-down skillet, or buy a new preseasoned one―once you try these recipes, you’ll be a cast iron convert.
The brown sugar, apple, and pecan mixture that’s cooked in the skillet and then topped with a spiced cake batter become a gooey, rich topping for the cake when it’s inverted.
Complete with fruit and the "pancake," this recipe needs little else served with it. If you want a heavier meal, consider serving it with scrambled eggs and bacon or thinly sliced ham.
- Recipe: Brunch Popover Pancake
Repurpose barbecued pork to make these cheesy quesadillas in your skillet, and top them off with green onions, sour cream, and cilantro. They are great as an appetizer or main course.
- Recipe: Barbecued Pork Quesadillas
Roll pecans, apricots, and a brown sugar mixture up in biscuit dough to make this warm breakfast treat. Or substitute chocolate chips, raisins, or other fruits to adjust the flavor to your liking.
- Recipe: Apricot-Pecan Cinnamon Rolls
- To rid of rust stains, rub this handy rust eraser (pictured) on the stain, and then reseason pan. Find it at hardware stores, bike shops, or wood-working shops.
- To clean, use a stiff brush or plastic scrubber under running water while the cast iron is still warm but cool enough to handle with ease. Kosher salt is also a good scrubbing agent for baked-on stains. The most important tip is to never use soap!
- Before cooking, apply vegetable oil to the cooking surface, and preheat the pan on low heat, increasing the temperature slowly.
- Never marinate in cast iron. Acidic mixtures will damage the seasoning. Reseason if food particles start to stick, rust appears, or you experience a metallic taste.