What do you cook in your cast iron cookware?
I put this thread on the cookware board because it concerns cast iron cookware only.
What are the things you cook in your cast iron cookware? What do you NOT cook in that same cookware and why? Here are my favorites:
PIZZA, does a great job of browning the bottom; you can spread the dough right in the pan then top it easily; the pizza slides right out.
EGGS, scrambled or over easy if you season your pan correctly and keep it looking good eggs won't stick. Neither will anything else.
ROASTING WHOLE CHICKEN, rub the chicken with a combo of oil and melted butter, season then lay in a 10 inch CI skillet using it as a roaster. Place in a 450 degree oven for 15 minutes, turn heat to 350 and roast for about 1 hour or a little longer. Succulent.
FRIED CHICKEN, this is pretty much a given since frying chicken in a cast iron skillet is sacred. Nothing beats it.
ROASTED OR BROILED SALMON, Place a piece of salmon in the preheated pan. Saute on both sides quickly for carmelization, brush with your favorite glaze or topping, then place the pan in a 425 oven for about 6 minutes to finish. Awesome. Or broil it without carmelizing first.
ROASTED ASPARAGUS, rub olive oil on several asparagus spears, sprinkle with coarse salt and a little pepper, then place the preheated pan in a 425 oven for about 7 or 8 minutes. You will never eat asparagus any other way again.
POTATOES ANNA, Potatoes cooked this way in CI are absolutely to die for!!! Look on the net for the recipe.
There are numerous foods that do well in cast iron but these are my favorites. What are yours??
Pretty much anything get cooked in my assortment of cast iron cookware. I do try avoiding to deglaze the pan all the time. I have found that wine and vinegar will eat at the nice season you create. I also try to avoid most sugary things as they just make a mess in the bottom of the pan and will take off the seasoning completely. There is a good article on http://www.thecampden.com on how to care and season for cast iron cookware. There is also a real good selection of cast iron cookware and enameled cast iron cookware to purchase from.
This is the one pan I can get screaming hot and not worry that teflon or the coating is going to poison us all. It does steak very well when you can't grill.
Fried chicken- great golden crust everytime
Chile rellenos - after I dip them in the lightest batter, drop them in hot oil, turn carefully and lift out - beautiful chiles ready for the sauce, more cheese and baking.
Flautas- I forget to make these sometimes, my ci is a perfect pan for these little guys.
So much more, but must admit, the Potatoes Anna really perked my ears up,I've never tried that, and I can't wait to try this, they sound amazing!
The ci is perfect, it delivers even heat all the way around. My carbon steel wok is my second favorite. The pretty pans with colors of all shades and goofy shapes just don't do it for me.
Almost everything. I have an assortment of Le Creuset enameled, vintage Griswold and traditional uncoated Lodge ( I won't buy Chinese made enameled cast iron). The only non cast iron I own are Williams Sonoma gold touch baking pans, sheet pans, a couple stock pots, an assortment of clay pots and some stoneware and pyrex and 1 All Clad roasting pan which I rarely use anymore.
So if it's being cooked on the stove 80% chance it's being cooked in cast iron. I even use my tart tatin pan for a cake pan LOL
I make everything except pasta in my cast iron. And I do mean everything. My pans are all vintage Griswold with a very nice base seasoning on them. Every now and then, I cook something acidic in them to help clean the pan of any uneven seasoning that might form on it. This past Friday I made hamburger stroganoff , deglazed the pan with wine and made the sauce right in the same pan. The base seasoning stayed in place and the foundations of the world did not collapse.
Almost EVERYTHING! If it's not being grilled, it probably is being made in cast iron. The few exceptions are items like chicken wings spread out on a cookie sheet, or lasagna which I tend to use a 9x9 pan for. But baked pasta, sauces, stews, chicken and steak (when not on the grill). I keep thinking about getting a crock pot and never do because that's what the 4 qt pot is for. I love the stuff and wouldn't use anything else.
Here a few for you..
Spoon Bread - any internet recipe will do.
Pepper shrimps.. -
Shrimp with shell washed and well drained
Garlic cloves (smashed)
Green onions Chopped
Make the CI dutch real hot
Throw shrimps in and stir
Add cut up habanero to taste (warning, make sure the place is well ventilated)
add salt to taste
cook for several minutes constantly tossing or turning the shrinps
When the shrimps are red (depending on type) add green onions and cook for another minute.
Serve.. This is a finger food.
If you have a griddle - pan cakes, flank steak, lamb chops
I use my #9" to brown large hunks of whatever beef I've decided we can afford to eat, before braising. I use the others for various other tasks. Two iron skillets going at once make pancakes for the two of us which we can eat together. I make chili on the stovetop, and I make cornbread in the oven. I especially like grilled cheese done in an iron skillet. Anytime I am sauteeing onion and garlic, I am using cast iron. I've been messing around with cooking veggies in liquids, and reducing the liquid down to a sauce in one of my smaller skillets. On occasion, when the toaster oven and the cast iron stovetop grill are in use, I've made toast in one of the skillets.
Burgers. If you have a craving for a diner burger, that is no other way to go.
Crab cakes. Nothing more need be said.
Fried eggs. I don't do scrambled eggs in my CI because I like them really low and slow.
Fried chicken. Amen. I have a special old cast iron skillet that was called a "chicken fryer back then. It's basically a #6 skillet with 4" sides.
Any type of sausage.
Onions and peppers.
Salmon, as Drama noted above. I do that too! And other steak fishes as well.
"Black and blue" steak. Heat the pan until it is almost glowing and then cook the steak for @ 1 minute per side.
Steak au poivre