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slideshows unexpected ways to use a cast iron skillet
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Put the hardest working pan in your kitchen to good use.
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Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
5.0
(4.91)
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Everything you’ve ever wanted (and needed!) to know about cast-iron skillets—the toughest, most versatile pans in your kitchen.
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Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
4.0
(3.91)
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The best way to transport this peach crisp is right in the pan, snug in a box.
3.0
(3.01)
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We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.
3.3
(3.25)
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This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.
4.0
(3.92)
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Why wouldn't you throw some veggies around your bird while it roasts? You've got a hot pan that's about to be full of sizzling schmaltz just begging to bathe a mosaic of squash and onions with tons of chicken-y flavor.
5.0
(4.8)
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Get out your cast iron skillet for this summery succotash recipe.
3.6
(3.64)
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Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.
3.6
(3.56)
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Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
5.0
(4.81)
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Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
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(5)
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Two beautiful bar foods in one pizza package. Inspiring.
3.0
(3)
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Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.
4.5
(4.52)
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"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…
4.0
(4.24)
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Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.
4.3
(4.34)
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The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end.
4.3
(4.26)