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Cast Iron Recipes Please?

Hey guys, I'm creating a cookbook for a friend as a side-gift to her wedding gift which will be a cast iron skillet and dutch oven (good new ones). I'm looking for great recipes for either but especially cast iron skillet recipes as I've also just gotten one myself and I want to test out the recipes I'm giving her. I'm looking for actual recipes, not just ideas of food she could make. The only foods she doesn't like are chocolate and pork (but she's not kosher or muslim, she just doesn't enjoy a dish that's largely pork. I'm pretty sure bacon underlying other foods is OK).

Thanks in advance! If I'm missing the same thread somewhere else, please link me :)


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  1. Rib Eye Steak - heat oven to 450 and stick pan in it. take steak out, rub with olive oil and sprinkle with kosher salt and pepper. take pan out (carefully), and put on a burner over heat. stick steak in, sear for 30 seconds, flip the steak, sear fr 30 seconds more, then put it in the oven for 2 min. flip the steak and cook for 2 min more in oven. (this is medium rare, add on another 2 min for medium). let rest for 5 minutes before slicing.

    Roast Chicken - heat oven to 425. toss celery, onion, carrots, fennel, potatoes with olive oil, S & P, and thyme. clean chicken, stuff cavity with garlic head cut in half, lemon halves, thyme, S & P; truss, brush outside skin with butter and sprinkle with S & P. make a bed of veggies in the pan; put chicken in breast side up, should stick up a few inches over pan. roast in oven for an hour or until therm reads 165 in the leg. let rest for 15 minutes before carving. use juices to make gravy by adding flour over heat. serve veggies with chicken as well.

    Roasted Artichokes - preheat oven to 400. in skillet combine parsley, olive oil, garlic, lemon zest, and water. clean and prep artichokes, slice in half or leave whole, and place in skillet. roast for 30-45 min til leaves pluck easily. serve with drawn butter.

    Dutch Baby or German Pancake - http://www.realsimple.com/food-recipe...

    2 Replies
      1. re: Emme

        Great idea for the artichokes. Thanks!

      2. I use my cast iron Dutch oven for chili. Any recipe will do...just do not add beans to the chili. I buy about 5 pounds of any beef roast and cube it before browning it in the pot.

        5 Replies
        1. re: ChiliDude

          Wait I'm sorry, what do you mean about the beans? Is there a reason beans shouldn't be cooked in a cast iron?

          1. re: Adrienne

            Don't mean to answer for him, but ChiliDude is a "no beans in chili" fanatic and is quite zealous in spreading the word.

            That said, you can certainly cook beans in cast iron, chili or no.

            For the OP-Cumin and Curry Spiced Chicken under a brick, great flavor and crispy skin. Tyler Florence has an amazing recipe over at FN. Definitely consider passing on your favorite cornbread recipe to your friend; only was to bake cornbread is in a cast iron skillet, imo.


            Here's a link to a fun blog for cooking in cast iron, with recipes:


            1. re: bushwickgirl

              Haha, ok, I appreciate the no-beans perspective, I just wasn't sure what that had to do with cast irons :) Thanks for the clarification.

              Thanks for the links -- cumin and curry sounds right up my alley!

              1. re: bushwickgirl

                Thanks for clarifying the ambiguity. No beans in chili. However, I have beans in my minestrone breakfast every, yes every, morning.

                Beans and barley plus vegetables help control my cholesterol and blood glucose. The control is connected to the action of 'resistant starches.'

                Just wanted to indicate that I'm not against the ingestion of beans, beans just do not go in chili. Yes, I'm a chilihead, chilehead and chili snob.

                HAPPY HALLOWEEN!

          2. I have made no-knead bread in my big Lodge cast iron dutch oven, with results that made me squeal with joy because my baking endeavors usually flop. This bread had a nice crisp crust and airy soft loaf inside. It tasted like the artisan breads I buy at the markets. There are many instances and slight variations to this recipe on the interwebs, and here is one I found that includes a discussion that I found informative:

            4 Replies
            1. re: CapreseStacy

              Wow, now I feel like I should go buy myself a dutch oven and try this out! Thanks!

              1. re: Adrienne

                A HUGE +1 on the no-knead bread in the dutch oven.

                In a similar vein, I've been taught to use a preheated cast iron skillet in which to bake cornbread. Fantastic results, but you have to match the diameter of the skillet with the volume of the batch of cornbread...maybe a great reason to get different sizes of skillets in the future.

                I was fortunate enough to inherit a five-piece set of Griswolds from my grandmother...an embarassment of riches.

                1. re: Monch

                  And put bacon drippings in the skillet before heating. The bottom of the cornbread will be so brown and crispy. The way my mother and grandmothers always did it.

                  1. re: c oliver

                    THERE it is...After years of trying to figure out how to get RID of bacon drippings, the strained results now have a place of honor in my fridge....Older....wiser.

            2. Search this board for pineapple upside-down cake, short ribs, bademjan, and fesenjan.

              1 Reply
              1. re: Joebob

                Wow, now I see why I didn't find the recipes.... definitely not the keywords I was using --Thanks.

              2. I made and loved Iron Skillet Spinach ‘n Eggs with Fresh Mozzarella this summer. It's a quick ‘n easy breakfast idea. Sautee a clove of garlic in a little bit of butter, then add a generous handful of fresh spinach and squeeze a quarter of a fresh lemon.

                When the spinach cooks down (just a few minutes), make a little “nest,” crack an egg into the nest, cover the pan and cook to your desired consistency. I let mine cook about 3 to 4 minutes so the yolk could run all over the plate.

                Once the yolk had set a little, I topped it with a slice of fresh mozzarella in the pan. A sprinkle of Penzey’s California Seasoned Pepper over the mozz completed the dish, served atop buttered toast.

                Pics here:

                1. I've made this CHOW recipe for roasted, bone-in chicken breast with a pan sauce over and over again. It's delicious and is SO foolproof.


                  1. I guess I'm a bit confused. There's really no "Cast Iron Skillet" recipes. Cast iron is simply the skillet used.

                    Just about anything can be cooked in it. Namely, one-dish meals has been my experience.

                    18 Replies
                    1. re: natewrites

                      It sounds like you're making fun of me, but I don't really see why. Obviously I know the cast iron isn't an ingredient; I'm just looking for recipes that are especially good in a cast iron or make good use of special cast iron properties. It seems to me that the other respondents understood the question in this way.

                      1. re: Adrienne

                        Agreed, Adrienne. I switched to induction cooktop this year and use my CI even more but agree with you that it's particularly suited for certain types of cooking. I've recently been doing really thick steaks by getting a CI skillet really hot, searing the steaks on both sides and then place in a 400 oven.

                        natewrites, please tell us about the one-dish meals. I'm unable to imagine one.

                        1. re: c oliver


                          One dish meals lke this one, C Oliver. Racheal used the larger sized CI to make hers. It looked fantanstic.

                          However, mine didn't crisp up. I would make it again though. I think it's just my oven. I need to cook things longer at a higher temp. Either that, or it's the high elevation where I live.

                          1. re: natewrites

                            Thanks, but could you tell me about something you've fixed that you DID like? I just can't imagine a protein, starch and green vegetable cooking all together and not having something either seriously over or under cooked. Not sarcasm at all; just trying to imagine.

                            1. re: c oliver

                              Well, I grew up in the midwest in farm country. My granmothers and mother just always cooked pretty much everything except eggs over easy in cast iron skillets. My guess it was just out of good old fashioned practicality: no Teflon to flake off, not glass so it won't break. And you can turn a dish down in a heavy cast iron skillet and let what ever is in there slowly simmer while you do other housework, etc.

                              To this day, my mom still makes her Beef Stroganoff in it. The browned bits of meat, stick to the bottom of the heavy pan and make such a deep brownish red sauce. I get hungry thinking about it. I do remember that it takes her a long time to do it because she flours then browns the meat in small batches with plenty of olive oil and doesn't want to crowd the meat initially.

                              The rice, of course, is made in another pan. But as you can see, the rest is pretty much done in the large CI. I call it a "one dish" because other than the rice, the dish is so good you don't really need anything else but a tiny token salad.

                              She'd also make stews (that would have veggies in it) as well. My guess is that she just made it in stages: brown meat first, then stock, flour, veggies then low to simmer.

                              1. re: c oliver

                                Breakfast Hash "Pizza"
                                start with onions and grated potatoes, and seasoning of choice (S & P and herbs if desired) in skillet in butter. cook til softened. then spread out thinly to cover entire pan as "crust." Put in oven at 400 for 5-10 min til golden. Carefully remove from oven; sprinkle with gruyere and provolone (or other cheese) shredded, then some fresh spinach (and optionally mushrooms or other desired veggies). More S&P. Then crack a couple of eggs on top (with S&P lightly). Return to oven and bake til eggs are done to desired amount. Garnish with fresh parsley or basil or whatever you like.

                                Faux Strata -
                                add chopped, stale bread cubes to pan in butter and toast til dry and golden. remove briefly, then saute some onions, garlic, veggies of choice, adding in some ham or bacon or other meat of choice. Return bread cubes and toss, then pour over some eggs beaten with milk and/or sour cream, S &P, seasonings and cheese. Put in 350 oven til set. (I know it's not one dish because of the eggs, but...)

                                1. re: c oliver

                                  Well, imagine adding the ingredients ONE AT A TIME, and cook according to the doneness desired. Y'know, imagine a stir fry.
                                  Start with the protein; fish, chicken or meat, saute in oil with onion, celery, and peppers, then add the potatoes, then add the carrots, cauli, harcort vert, zuke, broc, or peas and cook til tender, then garnish.
                                  I think Moroccans have been doing this for ages, using a tagine, not to mention all those over time who use cast iron or even an oven!

                                2. re: natewrites

                                  I cook whatever I possibly can in my CI. I inherited it and it's very old and very well seasoned. That said, the things I make a point to cook in it are the usuals-grilled cheese, french toast, steak, burgers, sauteed veggies, pan fried spuds, etc. But I also like to roast chicken and meat loaf and even smaller roasts, i.e. pork loins in my giant fryer. Why? You can brown in it and then simply stick it in the oven AND THEN (this is my favorite part!) you stick it back on the stove to make gravy. But alas, I have no recipes for most of this stuff and I generally wing it, so in that respect I can't help you there. I think it's notable, though, that it has more uses than people think besides making bacon (which I do in the oven anyhow). That and while you need to be kind to it, you don't have to coddle it. People hauled it in covered wagons across the country and it made it. Nice gift, BTW. Good luck with it.

                                  1. re: Whosyerkitty

                                    Thanks, Whosyerkity. That's all I was trying to originally say but got misunderstood.

                                    1. re: Whosyerkitty

                                      I totally appreciate this point -- I just want to get her started with some specific ideas, I'm sure she will adapt the more general approach as you've described as she uses it.


                                      1. re: Adrienne

                                        Personally some of the best fried chicken I have made, comes out of a Cast Iron. I soak the chicken in buttermilk that is seasoned with paprika, garlic, Onion, Powder, S&P, and a little chili powder, let it sit overnight in fridge.

                                        Drain Buttermilk from chicken, make flour, egg, breadcrumb set up...always season the flower with S&P. Paprika, a touch of cumin, Garlic. I prefer to use Panko, i just like the texture produced

                                        Heat Cast iron Skillet to 350. put about 1 1/2" of your choice of oil, I prefer Canola for this. Do in small batches dont over crown, and skim off breadcrumbs that lnger in oil between batches..

                                        1. re: SaminSFL

                                          This is very similar to what I wound up doing for fried chicken except that I seasoned the chicken after the buttermilk part -- next time I'll try putting seasonings right in the buttermilk!

                                          1. re: Adrienne

                                            I've started to marinate in a mix of hot sauce (Louisiana) and lemon juice for about an hour - no buttermilk. Fantastic, and extra savory. (I don't use bread crumbs, though, just seasoned flour.)

                                  2. re: c oliver

                                    Now this one might be a stupid question, but how thick qualifies as really thick? (Referring to the "Really thick steak" post).

                                    1. re: Adrienne

                                      For a steak, probably 2+" but I've done hamburgers that way when no grill was available. Didn't sear for as long. Have also done thick (1"?) fish fillets. I ALWAYS use a meat thermometer. Even travel with one :)

                                      1. re: c oliver

                                        thanks -- I'm definitely going to try this. -a.

                                  3. re: Adrienne

                                    Sorry. That sentence could be read wrong. I just meant that anything tastes good cooked in cast iron. But I think I see what you mean. Dishes that are already tasty, but maybe taste better from the effects of cooking on one.

                                    For example, Racheal Ray had a Carbonera pasta pizza that she did in one. I didn't care for the texture, but it was pretty good. I think had I used more oil and baked it in the oven at a higher temperature (my oven runs low), the sides and bottom of the dish may have crisped up and gotten more golden.

                                    You could probably find that recipe on her site. Sorry for the confustion.

                                3. I enjoy Empanada Pie, a trashy one-dish meal inspired by a traditional empanada filling of ground beef, olives, and raisins and by a recipe on the Bisquick website (although I substitute my own ingredients to make it from scratch). It tastes just like some savory rolled pancakes my grandmother used to make, only much easier. But you're probably trying to keep up the tone as this is a wedding gift.

                                  One thing I love my cast-iron skillets for is roasting vegetables. Cauliflower is a particular favorite. There's hardly a recipe. I just heat the pan on the stovetop a bit, then add a head of cauliflower cut into bite-size florets and several cloves of garlic, sliced on the diagonal. I drizzle with a few tablespoons olive oil, sprinkle with coarse salt and some freshly-ground black pepper and shake it all around to combine. Then I place it in a preheated oven (350 to 375 degrees) and roast for approximately half an hour (it depends on the amount of cauliflower and the depth of the florets in the pan), shaking and stirring every ten minutes or so until fork-tender and browned around the edges. You can add some chopped olives or anchovies at the end for extra flavor.

                                  2 Replies
                                  1. re: csdiego

                                    Oh, I am 100% in favor of low-brow recipes -- just because I'm buying her a fancy pan doesn't mean I expect her to cook fancy every night! And an empanada pie sounds delish -- Does the dough go on the bottom, the top, or both?

                                    1. re: Adrienne

                                      The crust isn't really a pastry dough, it's more of an eggy-biscuity topping. It tastes just like my grandmother's savory crepes. Here's the recipe. You could probably use diced boneless chicken thighs too, although I never have.

                                      EMPANADA PIE

                                      1/2 teaspoon olive oil
                                      1 bay leaf, optional
                                      1 onion, chopped
                                      1-2 cloves garlic, minced
                                      1 lb. or less ground beef—the leaner, the better
                                      1 can (14-15 oz.) diced tomatoes, undrained
                                      1/3 cup raisins
                                      sprinkling of crushed red (hot) pepper flakes
                                      1/4 cup olives (green pimiento-stuffed, black oil-cured, whatever you've got), chopped
                                      Salt and black pepper to taste (I don't usually add any)

                                      1. Preheat oven to 350.
                                      2. Heat olive oil in a cast-iron skillet over medium-high heat, then add onion and bay leaf. Cook for about 5 minutes, or until onion just begins to lose its opacity. Add garlic and beef and cook, breaking up the meat with a fork, for 5 minutes, or until there is no pink remaining in the meat. Tilt the pan and use a large spoon to drain the excess fat that collects in the bottom (important).
                                      3. Add the tomatoes, the raisins, and the crushed red pepper. Cook for 5-10 minutes, using a fork to smoosh the tomatoes as they soften, until all the excess liquid has evaporated (the meat should still be moist, but there shouldn't be any visible puddles).
                                      4. Remove from heat, remove bay leaf and stir in olives. Taste mixture and add salt and pepper if desired (I usually find that it doesn't need any extra seasoning).
                                      5. Spread the filling out in the pan so it is level. Set it aside while you make the topping.

                                      1/2 cup all-purpose flour
                                      1 teaspoon baking powder
                                      1/2 teaspoon salt
                                      1 tablespoon butter or palm-oil shortening
                                      (or, substitute 1/2 cup Bisquick for the five ingredients above)
                                      2 eggs
                                      1 cup milk

                                      1. Combine the dry ingredients. Add the butter and pulse in the food processor or use a pastry blender until the mixture resembles coarse cornmeal. Beat the eggs with the milk and add them to the dry mixture.
                                      2. Pour this over the top of the mixture in the skillet and place in the preheated oven. Bake for 15-20 minutes, or until the top is golden and a toothpick comes out clean. Remove from oven and let cool slightly. Cut into 6 wedges and serve.

                                  2. German Apple Pancake, the kind that you first saute the apples a little bit with brown sugar and cinnamon then whomp up the batter, pour it over, and bake in a hot oven (you put the skillet in the oven). This is so good that it is actually the only reason I give house-room to a CI skillet in my very small apt kitchen.

                                    1 Reply
                                    1. re: Querencia

                                      Sounds good! May we please have your recipe?

                                    2. I make lots of things in my cast iron skillet: country style steak and gravy, hamburger steak, sausage and gravy, pineapple upside down cake, bisuits and i have one skillet dedicated to just cornbread.

                                      4 Replies
                                      1. re: vafarmwife

                                        Hmn, I'm curious about why you have a separate one for cornbread but not for sweets? I feel like theoretically I'd really like to use two, one for sweet and one for savory, but I'm not sure if that's 100% necessary and to be honest right now I can't imagine where I'd put a second one, my kitchen space has already exploded into my living room (I'm in a Manhattan studio and own WAY too many kitchen toys as it is). Anyway, more thoughts on this?

                                        1. re: Adrienne

                                          I can only tell you that I am doing what my mother and grandmother did. The one for cornbread is only wiped out between uses with a paper towel and not put under running water like the large one that I use most everything else. Maybe it's not the thing to do, but it works for me.

                                          1. re: vafarmwife

                                            My Mom told me not to use my cornbread skillet for anything else or the cornbread would stick. I heat the bacon grease in the skillet on the stove, add some grease to my batter,leave an adequate amount of grease in the pan,sprinkle the skillet lightly with cornmeal, then pour the batter in the skillet. Another Momism here,she said to leave the skillet on the stove (over heat) for the length of time it took to rinse the mixing bowl, then put the cornbread in the oven. She taught me how to make my first pan of cornbread and I've been doing it that way for (God help me) another 47 years.

                                            1. re: MellieMag

                                              I use my skillet for everything and my cornbread did not stick. I just put butter in the bottom of the pan first.

                                      2. here are a couple of my favorites that benefit from getting a cast iron REALLY hot first:

                                        Corn bread (can be halved)

                                        6 tablespoons butter or bacon fat
                                        2 cups stone-ground cornmeal
                                        1 teaspoon baking soda
                                        1 teaspoon baking powder
                                        1 teaspoon salt
                                        1 3/4 cups buttermilk
                                        2 eggs, lightly beaten

                                        preheat oven to 450-degrees. melt butter or bacon fat on 8 or 9 inch cast iron skillet. pour off fat let the skillet heat in oven while preparing batter

                                        combine dry ingredient in a bowl and set aside. mix eggs and buttermilk, add to dry ingredients. stir in bacon fat or melted butter. pour the batter into the hot skillet. Bake for 25 minutes, or until golden brown. let cool 15 minutes, then invert over a plate or cooling rack.

                                        almond frittata

                                        6 eggs
                                        2 tablespoons sugar, 3 if using buttermilk
                                        Pinch of salt
                                        1/2 cup cream, light coconut milk or buttermilk
                                        1/2 cup almond meal
                                        1/2 cup toasted sliced almonds
                                        1 teaspoon each vanilla, almond extract
                                        2 tablespoons butter (non-stick spray is fine)

                                        1. Heat 8-inch ovenproof skillet (I use cast iron) in a 400-degree oven while you gather the ingredients and put the mixture together,
                                        2. In a bowl, combine eggs, cream, coconut milk or buttermilk vanilla and almond extract.
                                        3. In a second bowl, combine almond meal, sliced almonds, sugar and salt. Stir into liquid mixture.
                                        4. Melt butter or spray skillet, pour in egg mixture and return to oven for 20 minutes.
                                        5. Let cool, slice and serve. For company, dust with confectioners sugar.

                                        3 Replies
                                        1. re: wonderwoman

                                          I have one idea. Put powdered sugar on it when it's done. Thanks for the idea!


                                          1. re: maxecloe

                                            "For company, dust with confectioners sugar."


                                          2. Did anyone mention the Zuni Cafe Roast Chicken? If not,here's a link:


                                            1. Rachael Ray's Mexican Meat-zza (Mexican Deep-Dish Pan Pizza) with cornbread for the crust is one I've made more than once and enjoyed. Definitely don't need two boxes of Jiffy...and, of course, you can sub your own favorite homemade cornbread for a box of Jiffy.

                                              For that matter, however you usually make taco meat, game on with that as well...but the idea is still a good one and a keeper in my book:


                                              1 Reply
                                              1. re: kattyeyes

                                                I will definitely come up with a version of this -- thanks!

                                              2. If you don't get enough ideas here, these are actually pretty good cookbooks (I say that with some surprise, as "theme" cookbooks often are not):




                                                I use my skillets for almost all frying, getting a good char on peppers and steaks, frittatas, and lots of baking (cornbread, rollls, pizza, pies). My dutch ovens are for no-knead bread, pork roast like Mama made <g>, chili, and pot roast. Sorry, no specific recipes as some I just wing it based on 34 years of cooking, and a lot can simply be adapted from recipes suggesting non-cast iron pans.

                                                2 Replies
                                                1. re: Beckyleach

                                                  So... I see a lot of recommendations for rolls or biscuits in the cast iron... do you just put them next to each other in the cast iron and then bake in the oven?

                                                  Also yes definitely --I barely use recipes at home either, but for now when people are making recs I can find standard non-cast-iron recipes and check them in my cast iron before I include them for her. Thanks for the cookbook tip I'll check them out!

                                                  1. re: Adrienne

                                                    Tarte Tatin, the French apple tart, is best made in cast iron. Last time I made it I followed the Tarte Tatin recipe from Julia Child "The Way to Cook" book. Superb. I didn't think it would come out easily from the pan (you flip the tart after baking it, so the pastry ends up on the bottom), but it did.

                                                2. Ok, this is a cast iron-only recipe in my house, but it works with tiny little frying pans. I have found 6" and 4" cast iron frying pans at flea markets. The 4" one is really wicked cute. I don't know if you could do it in a full-sized pan without making a metric boatload.

                                                  I slow-roast garlic in olive oil. Crosscut maybe a half a head of garlic cloves as thin as you can, and just cover them with olive oil in a 4" cast iron pan (maybe 2 to 4 tablespoons). Put them on the lowest heat possible. If the garlic starts to bubble at all, it's too hot and you need to add a flame spreader or keep turning the low heat on and off. If it works right, after about a half hour or more, you get dried sweet roasted but not burned garlic slices that dissolve in your mouth. If the oil's too hot they get dark gummy and bitter. Can you tell I've had a few batches turn out lousy?

                                                  You can use it as is to dress pasta, or save the flavored oil separately from the garlic slices. I like to add it, minus some of the oil, to pureed roasted red peppers and some yogurt to make a dipping sauce.

                                                  1 Reply
                                                  1. re: Kunegunde

                                                    hmmm...sounds yum. I have a friend who slow roasts garlic in a similar way but in the oven. He then uses the oil as dipping oil for bread. Have you tried doing it in the oven? While I'm not sure it will necessarily have the same texture, it seems like less hassle. One day, I'll conduct an experiment (really, I will!).

                                                  2. Dear Adrienne,

                                                    I don't mean to bust your bubble, but there is no such thing as a new cast iron skillet that is good.
                                                    The lodge which is often touted for stovetop pizza has a pebbled texture that no real cast iron cook likes at all. and no one makes the 'must have' smooth finish any more.The smooth process pans were made in two steps, the last step requiring iron being poured into the mold. Those are the prized ones, considered de rigueur by devotees. Do some cast iron research online.
                                                    I am a veggie, and REALLY wanted a new one, but after getting a small Lodge that was finished by a machine with 'pebble' spray, I totally understood why the new ones are unacceptable to most users.
                                                    i relented and got one from eBay. My cast iron skillet, named Jeremy(!) is 72 years old, and it is OUTSTANDING; it dances with all the vibrations from the past. It has been through electronic cleaning, been reseasoned and is an immaculate Griswold #10 (10.25 inches) circa 1939.
                                                    Check this out; you will be happy you did so!

                                                    3 Replies
                                                    1. re: VenusCafe

                                                      I am well aware of the strong feelings about cast iron pans out there, and I don't disagree with you at all about what's really the best, but she wanted a new one and it's her gift. I am a foodie and I would love an old cast iron pan for myself, but she is a foodie-friendly but less foodie-hardcore gal who would like a new pan for new nuptials and that's what I'm going to get her.

                                                      Meanwhile, all the suggestions have been very helpful! I've made 2 dozen recipes or so that I've made friends come over to taste-test and it has become quite a project. Thanks everybody!

                                                      1. re: VenusCafe

                                                        So the new cast iron skillets aren't good? That's a shame. A Griswold is a good skillet. Mine aren't Griswold, just old. I season them when they need it. I have four skillets, two big,one medium and the smaller one I use for cornbread.My mother always said you should never use your cornbread skillet for anything but cornbread so I don't. I guess I've never thought about recipes for cast iron skillets . I do have a little coated T-Fal saute skillet that is great for eggs but other than that, I just use the cast iron skillets. So I guess any recipe is a cast iron skillet recipe for me.

                                                        1. re: MellieMag

                                                          I LOVE my Lodge pre-seasoned (now truly seasoned) skillet that I purchased in '02 or so. Everyone's - even your great-great-grandmother's - was new once.

                                                      2. Here's a favorite recipe that I created.

                                                        Cast Iron Griddle Sweet-Milk Scones with Raisins


                                                        2 cups all-purpose flour
                                                        1 teaspoon baking powder
                                                        1/2 teaspoon baking soda
                                                        1/2 teaspoon table salt
                                                        2 tablespoons granulated sugar
                                                        4 tablespoons whipped butter
                                                        1/4 cup raisins
                                                        2/3 cup whole milk
                                                        2 tablespoons shortening or cooking oil


                                                        1. Add flour, baking powder, baking soda and salt to a
                                                        mixing bowl. Mix dry ingredients well with a whisk or fork.
                                                        Using a whisk or fork, cut butter into flour mixture until it
                                                        resembles coarse meal with a few slightly larger butter lumps.
                                                        Stir in raisins.

                                                        2. Heat a cast iron griddle or 10-inch cast iron skillet as
                                                        if you were making pancakes. Add a tablespoon or two of
                                                        shortening or cooking oil to coat the surface of the griddle.

                                                        3. Make a well in the center of dry mixture and pour in milk. Stir
                                                        the ingredients together with a fork into a soft, slightly wet clump
                                                        of dough. Add a little milk or flour if needed to adjust the
                                                        consistency of dough.

                                                        4. Gather up pieces of the dough and using your hands, form scones
                                                        into the size and shape of english muffins. Add a tablespoon or two
                                                        of flour, as needed, to handle dough. Make about 8 scones from the

                                                        5. Place the shaped scones onto griddle, leaving about 1/4-inch
                                                        between each scone. Turn the burner down to a little lower than
                                                        what you would use for pancakes.
                                                        Cook about 5 to 7 minutes on each side to brown the tops and bottoms.
                                                        Press on middle of scone to test for doneness. The sides should look dry and no batter should ooze out when scone is pressed down upon.
                                                        The finished scone color should be golden to dark brown.
                                                        Total cooking time about 10 to 14 minutes.

                                                        Serve with butter and jam.

                                                        Makes about 8 english muffin size scones.

                                                        1. I am still collecting recipes, but my collection now has an internet home -- thank you all for your help, here's what I have so far: