"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login

Reply
 
Thread Tools Display Modes
 
Old 01-16-2018, 08:25 AM   #1
Senior Cook
 
pengyou's Avatar
 
Join Date: Feb 2011
Location: Beijing
Posts: 405
Best use of a cast iron skillet?

I have made a number of pineapple upside down cakes, but I have yet to find one that tasted better than one made in a cast iron skillet. Do any of you have dishes that you think taste better when made in a skillet?

pengyou is offline   Reply With Quote
Old 01-16-2018, 08:58 AM   #2
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
Corn bread. Nothing adds flavor to corn bread like a CI skillet.

I also make brownies in a CI skillet.
Bigjim68 is offline   Reply With Quote
Old 01-16-2018, 09:02 AM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Really thick, bone-in steaks.

The density if the metal helps to transfer heat so the meat by the bone isn't raw when the rest is cooked.

Also, smaller pans are good if your mom intends to give you a spanking...
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 01-16-2018, 09:02 AM   #4
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
tenspeed is offline   Reply With Quote
Old 01-16-2018, 09:13 AM   #5
Senior Cook
 
pengyou's Avatar
 
Join Date: Feb 2011
Location: Beijing
Posts: 405
Quote:
Originally Posted by Bigjim68 View Post
Corn bread. Nothing adds flavor to corn bread like a CI skillet.
Especially after just cooking bacon in it!
pengyou is offline   Reply With Quote
Old 01-16-2018, 09:56 AM   #6
Senior Cook
 
pengyou's Avatar
 
Join Date: Feb 2011
Location: Beijing
Posts: 405
Quote:
Originally Posted by buckytom View Post
Really thick, bone-in steaks.

The density if the metal helps to transfer heat so the meat by the bone isn't raw when the rest is cooked.

Also, smaller pans are good if your mom intends to give you a spanking...
yes but if you are cooking, you need the biggest, heaviest sucker you can find!
pengyou is offline   Reply With Quote
Old 01-16-2018, 07:45 PM   #7
Cook
 
Steven c's Avatar
 
Join Date: Dec 2016
Location: Texas
Posts: 66
Cherry banana bread,



Apple pie:)


Also roasted broccoli, Brussel sprouts, cauliflower.
If you can think it, try it. It would be hard to find something that doesn’t taste great out of cast iron.
__________________
Looking for old Walther PP pistol clip/magazine #981029
Steven c is offline   Reply With Quote
Old 01-16-2018, 07:51 PM   #8
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,304
deep dish pizza?
roadfix is offline   Reply With Quote
Old 01-16-2018, 08:27 PM   #9
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,642
Quote:
Originally Posted by Bigjim68 View Post
Corn bread. Nothing adds flavor to corn bread like a CI skillet.

I also make brownies in a CI skillet.
+1

I make cornbread in my old Griswold #8. Nicely browned on the bottom, without burning.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 01-16-2018, 08:29 PM   #10
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,642
Quote:
Originally Posted by roadfix View Post
deep dish pizza?
That is on my "things to try" short list.

CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 01-16-2018, 09:09 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,206
I saw a recipe for a pizza on a large tortillas from in a ci skillet
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-16-2018, 11:00 PM   #12
Assistant Cook
 
Join Date: Jul 2008
Posts: 38
love my Lodge 12" and 10" skillets for pan seared rib eyes, n/y strips, corn bread. Also invaluable for country fried steak.
chessplayer is offline   Reply With Quote
Old 01-17-2018, 02:11 AM   #13
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,642
Quote:
Originally Posted by chessplayer View Post
love my Lodge 12" and 10" skillets for pan seared rib eyes, n/y strips, corn bread. Also invaluable for country fried steak.
Yep, I make chicken fried steak, and fried chicken in my cast iron skillets.

Chef John did a deep dish pizza in a CI skillet recently. That is my inspiration to make one, myself.



CD
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 01-17-2018, 09:29 AM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,206
Use Your Cast Iron Pan and a Tortilla for Extra-Crispy Pizza in Just 12 Minutes | Serious Eats
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-17-2018, 12:18 PM   #15
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,304
^^^^ Simple enough, I trying the flour tortilla pizza this weekend.
roadfix is offline   Reply With Quote
Old 01-17-2018, 03:07 PM   #16
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,386
Taste of Home, Cast Iron Cookbook

Just picked up this magazine at the grocers. Quick perusal only and ... $15.00 Cdn... yikes! (but still bought it.. )

Appetizers, Stovetop Main Dishes, Baked Main dishes, Savory Breakfasts, Side dishes, Breads then flip over the magazine and you have Dessert dishes.
Spposedly 118 recipes (no I didn't count them)

They also list the pros and cons of two types, the traditional Cast Iron and the Enameled Cast Iron.

so far I'm happy with it - needs more checking out but I'm sure there are a couple of recipes I will love.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-17-2018, 03:11 PM   #17
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,386
My biggest thing about Cast Iron, I can pop them straight into a very hot oven without a thought. I really like to finish a dish off that way, brown on stovetop and finish in oven.

I have several pans that are oven safe and several that are not. As I start a recipe I think carefully on which I will use.

Early on I did ruin one pan I was fond of, I have since learned that "most" non-metal handles are good to 350 F, usually not higher.

Also be careful with the lid's knob if they are not the same material. Yep, found that one out the hard way too!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-17-2018, 09:43 PM   #18
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Quote:
Originally Posted by dragnlaw View Post
My biggest thing about Cast Iron, I can pop them straight into a very hot oven without a thought. I really like to finish a dish off that way, brown on stovetop and finish in oven.

I have several pans that are oven safe and several that are not. As I start a recipe I think carefully on which I will use.

Early on I did ruin one pan I was fond of, I have since learned that "most" non-metal handles are good to 350 F, usually not higher.

Also be careful with the lid's knob if they are not the same material. Yep, found that one out the hard way too!
While I don't have a CI fry pan, I also don't have any that can't be put in the oven. All of my skillets have riveted metal handles.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 01-18-2018, 07:42 AM   #19
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 4,386
Oops, sorry, I changed the gist of my reply in the middle.

I was referring to non-cast-iron pans when I was talking about oven-safe.

My bad...
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-18-2018, 12:17 PM   #20
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,304
Quote:
Originally Posted by dragnlaw View Post
Early on I did ruin one pan I was fond of, I have since learned that "most" non-metal handles are good to 350 F, usually not higher.

Also be careful with the lid's knob if they are not the same material. Yep, found that one out the hard way too!

I once stuck a crepe pan in the oven without thinking. The hardwood handle received some surface burn marks which ended up enhancing the grain marks on the wood. Gave the handle a very nice vintage character.
roadfix is offline   Reply With Quote
Reply

Tags
cast iron

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.