Cooking old school – 3 savory cast-iron skillet recipes

Nonstick pans are a godsend for frying eggs and flipping pancakes, and an enameled Dutch oven will by no means disappoint while cooking soups, stews and sauces. But when it will come to the workhorse of kitchen tools, nothing beats a nicely-seasoned cast-iron pan.

Not only is cast-iron cookware somewhat economical — a 12-inch traditional skillet from Lodge expenditures much less than $30 at Target — it’s incredibly flexible. You could consider grandma utilised it just for frying hen or generating cornbread, but you also can roast a chicken or sear a steak in a solid-iron pan, use one to make the fluffiest pancakes, bake a deep-dish pizza or loaf of bread in 1, or even panfry a fragile piece of fish.

Appropriately seasoned, solid-iron pans boast a silky, shiny floor which is in a natural way nonstick, eradicating the require for extra fat. It also retains even, constant warmth if the pan has been preheated in excess of medium-significant heat on the stovetop or in a 500-diploma oven.

Not bought? The cookware also can go right from the stovetop or oven to the desk, and if you just take treatment of it properly, solid iron lasts for generations, earning it details for sustainability.

We demonstrate cast-iron cookware’s flexibility with three fall recipes.

Baked in a cast-iron pan, this savory Dutch newborn is topped with roasted mushrooms, bacon and shredded cheddar. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

The big, fluffy pancake known as the Dutch toddler is frequently produced with sweet substances for breakfast or dessert. But the a person-pan dish also lends by itself to savory preparations, and it’s the excellent foodstuff to make in a effectively seasoned solid-iron skillet.

Served with a uncomplicated inexperienced salad, it will make a marvelous lunch or light supper.


1 lb. mixed mushrooms (this sort of as cremini, button or shiitake), sliced

4 slices bacon, sliced

3 large eggs

1 clove garlic, chopped

3/4 c. whole milk

3 T. unsalted butter, melted, divided

1/2 c. all-objective flour, spooned and leveled

2 T. cornstarch

Kosher salt

1 T. new thyme

2 oz. cheddar cheese, grated (about 1/2 c.)

1 scallion, thinly sliced

2 T. chopped flat-leaf parsley

Set oven racks in middle and higher positions. Preheat oven to 450 degrees. Location mushrooms and bacon on a rimmed baking sheet. Spot on top rated rack in oven whilst preheating, and roast, stirring when, till mushrooms are golden brown, 25 to 30 minutes. Location a 10-inch solid-iron skillet on middle rack and warmth 15 minutes.

Area eggs and garlic in a blender. Approach on higher right up until frothy, 45 seconds. With blender working, slowly include milk and 2 tablespoons butter quit blender. Increase flour, cornstarch and 1/4 teaspoon salt approach 1 moment. Fold in thyme.

Thoroughly incorporate remaining tablespoon butter to heated skillet and swirl to coat. Instantly include batter. Bake till golden brown and puffed, 14 to 16 minutes. Sprinkle with cheese and bake right until melted, 3 to 5 minutes.

Leading with mushroom mixture, scallions and parsley. Serves 4-6.

(Recipe from

A dish that consists of eggs and sweet potatoes, prepared in Griswold solid-iron skillets, restored by Mike Sanders, at Sanders’s Lawrenceville residence on Monday, Oct. 25, 2021. (Steve Mellon/Pittsburgh Article-Gazette/TNS)

If a solid-iron pan is adequately seasoned (with a dark, semi-shiny complete and no rust or tough places) neither the potatoes nor the eggs in this hash recipe will stick.


Olive oil, for pan

1 medium sweet potato, peeled and shredded (about 2 c.)

Salt and freshly ground black pepper

Butter for pan

2 eggs

2 thick slices smoked ham

Chopped parsley, for garnish

Warmth a medium solid-iron pan about medium warmth and insert 1 tablespoon or two of olive oil, swirling to coat the pan. The moment sizzling, incorporate shredded sweet potato in a one layer, season generously with salt and pepper and cook, turning each and every so usually with a spatula, until eventually the potatoes are soft and properly browned, and you just cannot make out the person shreds. Protect, and hold heat although you get ready the eggs.

Heat yet another pan more than medium warmth, and then increase 1 tablespoon or so of butter. Minimize warmth to small, then split 2 eggs into pan. Cover with a lid, and cook dinner right until egg white is established, close to 3 minutes.

While eggs are cooking, warmth a flat skillet over medium warmth, then include 2 slices of ham. Pan fry until brown and crispy, about 2-3 minutes for each aspect.

Spoon sweet potatoes on to a plate, then top with fried eggs. Location ham beside hash, and drizzle Sriracha sauce over prime. Garnish with chopped parsley, and serve instantly. Serves 1.

(Recipe from Mike Sanders, Lawrenceville, Pa.)

Drop is apple period, and a beloved pairing for the fruit is sweet Italian sausage. This skillet dish arrives collectively swiftly, and is whole of great autumn taste. The option of apple is vital: You need to have to use a firm wide variety these kinds of as Pink Girl or Gala that will maintain up to warmth very well. (Purple and Gold Delectable will get mushy.) Serve with crusty Italian bread and a glass of chianti.


1 T. olive oil

4 tart apples, each cored and reduce into 8 slices

1/2 crimson small red cabbage, shredded

4 sweet Italian sausages (about 1 1/2 lbs.)

1/4 c. dry white wine

2 T white wine or Champagne vinegar

Kosher salt and freshly floor black pepper

Heat oil in a massive forged-iron skillet in excess of medium-high warmth. Add apples, slash facet down, turning occasionally, right until apples are golden brown, 5-8 minutes. Add cabbage and continue on to prepare dinner until finally cabbage is wilted, about 4 to 5 minutes.

Prick sausages with a fork, then incorporate to skillet. Prepare dinner, turning often, right until sausage is browned and cooked through, 10-12 minutes.

Insert wine and vinegar to skillet. Bring to a boil, lessen warmth, and simmer until eventually sauce is thick sufficient to coat a spoon, about 4 minutes. Season to taste with salt and pepper.

Provide with pan juices spooned around, with some crusty bread for sopping up sauce. Serves 4.

(Recipe adapted from

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