Don't Be Scared of Your Cast Iron Skillet🍳
Published 7 days ago • 2 min read
Hi Reader!
If you have a cast iron skillet sitting in the back of a cabinet because it feels a little high maintenance, I want you to pull it out! I use mine when I want a really good sear, crispy edges or a dinner that can go straight from the stovetop into the oven.
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NEW TO CAST IRON?
Here's a quick cheat sheet:
- Give it time to heat up. Cast iron heats more slowly than some pans, but once it’s hot, it retains heat really well.
- Dry it right away. After washing, I dry mine completely before putting it away so moisture doesn’t have a chance to sit on the surface.
- Don’t be afraid of a little soap. A small amount of mild dish soap is fine for cleaning a well-seasoned skillet. Just skip the long soak!
- Add a thin layer of oil after cleaning. I rub just enough over the surface to leave it looking conditioned, not greasy.
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Cast Iron Skillet Recipes |
Skillet Rosemary Chicken
These chicken thighs get crispy on the stovetop, then the whole skillet goes into the oven to finish cooking.
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Cast Iron Pizza
The oil and hot skillet give the crust those crisp, golden edges that are hard to get on a regular sheet pan.
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Vegetable Frittata
One of the easiest ways to use cast iron for breakfast. Cook the vegetables on the stove, pour in the eggs and move the same skillet right into the oven.
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Skillet Dinner Rolls
Cast iron helps the rolls bake up with golden bottoms and soft, fluffy centers, and you can bring the whole skillet straight to the table.
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Yumna's Favorite Recipe
Hint: The cast iron really earns its keep with this one, especially when it comes to the crust.
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Don't have a cast iron skillet or are looking to upgrade? This is the one I use for all my recipes!
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