For which type(s) of cooking is a cast iron skillet best for?

Question

Also, if you have any recipes/ dishes that are best made with a cast iron skillet, please let me know what they are. I have this great skillet but haven't used it yet. Thanks!

I would also like to know how best to store the pan once it has been seasoned. Won't it be all greasey and therefore get other dishes dirty?

Answer 1

Because it is heavy, distributes heat well, and retains heat, cast iron is great for cooking. Good for any frying. If deep enough, even better for deep frying...like chicken. Can also be used to bake great cornbread or even cakes. Perfect for recipes like beef or chicken where you want to brown on top of the stove and then finish in the oven.

It is essential that cast iron be seasoned before use and then kept well seasoned. Spread some vegetable or olive oil lightly over the interior surface of the skillet. Then coat with table salt. Place into a very hot oven, 450-500 degrees, for 15-20 minutes. Turn off oven and let cool in oven. When cool, lightly rinse away the salt in water only. NEVER soak your cast iron. Avoid using soap on it when possible. If properly seasoned, it should require only a rinse or even just being wiped out with a paper towel. Never put cast iron away wet or even damp. Dry it thoroughly and then finish drying completely by putting it back on a burner for a moment or two or back into a hot oven. Repeat the seasoning process from time to time as seems necessary to avoid sticking. Treat your cast iron well and it will serve you for a lifetime...many lifetimes, in fact.

Answer 2

Cast iron skillets are GREAT for things like fried chicken, pan gravy, cornbread, and even small batches of stew or chili. I wish I still had the recipe, but my grandmother used to have a fairly deep cast iron skillet which she made peach cobbler in......DEEEE-licious!! Just make sure that you season the skillet well before you use it for the first time and remember to keep it well seasoned. Don't ever scrub the skillet out with something abrasive. In fact, if you can get away with it, simply wipe it out with an absorbent soft cloth rather than soap and water. I never hand dry my skillet, I always put it back on the stove for a minute with a bit of heat under it, let it cool, and make sure it's rubbed good with olive oil before putting it away.

Answer 3

My grandma used to make pineapple upside down cake in her cast iron skillet. I don't know where the recipe is right now but you can get it on the cake box. Look for a yellow cake, maybe golden yellow. One of those boxes should have it. No kidding! She would put the cherries & pineapple rings in a pattern in the skillet, then pour the glaze over that. Then she'd pour the cake mix over the fruit & glaze and put the skillet directly into the oven to bake. You're probably looking for a main course meal, but this is all I've got. At least you now know you can think outside of the box with cast iron skillets! Good Luck!

Answer 4

Cast iron is great for frying chicken, potatoes, chops, and making gravy. Also for baking cornbread - you can't beat it. Be sure it's well seasoned or the bread will stick. To season it, coat well with solid vegetable shortening and put in a 250 degree oven for a couple of hours. Let cool, and repeat. Don't scrub when you wash it, just wash lightly in hot, soapy water, rinse well and dry completely. Food will never stick in it if you keep it seasoned and don't let it get to the point of rust. I dry mine by turning it upside-down in the oven, turning the oven on to the lowest temp. and when the buzzer goes off, indicating the temp has been reached, I push the off button and leave the skillet in until it's cool.

Answer 5

One thing that pretty much requires a cast iron skillet is blackened meat...Blackened pork, blackened rib steak, blackened fish, blackened chicken, etc.

Here is a good example of one...

BLACKENED FISH

INGREDIENTS
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
6 (4 ounce) fillets trout
1/4 cup unsalted butter, melted
DIRECTIONS
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.


Bert

Answer 6

It does not matter what your cooking it is hard to find better cooking utensils than well seasoned cast iron.