I’ve been roasting chicken in a cast iron skillet a lot over the past few months. Sometimes I season a bird with grainy Dijon mustard mixed with some chopped tarragon, making sure to smear plenty of the mixture under the skin. Other times I keep it simple with just salt, pepper, olive oil and lemon. The skillet goes from stovetop to oven (and straight to the table, sometimes) which simplifies things even more.
You can easily find pre-seasoned cast iron pans now, but when I bought mine oh-so-many-years ago that wasn’t an option. Those pans are treasured tools in my kitchen for sure, with a patina that bears witness to half my lifetime of cooking. I’ve made everything from pancakes to frittatas to deep-dish pizzas in them, and when I was first learning to cook, my 10-inch pan was the only thing I cooked in aside from a pasta pot. [Read more…]