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Easy, delicious cast iron skillet recipes to cook, from savory to sweet.
Ah, the ever-reliable cast iron skillet. It’s a pan you can count on 24/7, a sturdy friend equally at home in shoebox-size apartments and camping trips as it is in the fanciest chef kitchen.
My favorite cast iron pan lives right on top of my stovetop. It gets used throughout the day — to cook morning eggs, grilled sandwiches for lunch and roast chicken for dinner.
And the very best way to build up that glossy, seasoned patina on a brand new or hand-me-down skillet is too use it. A lot. Here’s some recipes to get started:
Make this fast, super-tasty pasta sauce under the broiler — serve over pasta with fresh ricotta cheese.
Crisp-skinned roast chicken with a spicy, savory chili butter. Butterfly the bird for even cooking.
A moist, pudding-like cake bursting with apples and the sweet hint of whiskey. Serve this cake warm with some vanilla ice cream.
Gooey, satisfying and cheesy deep-dish pie baked with spicy salami. This pizza is a great crowd-pleaser.
Tender layered potato cake with cream, cheese and leeks, inspired by Julia Child. Makes a great side or a main dish with a salad on the side.
One pan juicy chicken thighs in a lemony sauce with olive oil and chili. The pan sauce tastes delicious over simple cooked farro or orzo.
Do you have a collection of cast iron skillets or are you just starting to build one? Let me know in the comments!
How to Season Cast Iron Pans
- Clean towel
- Cast iron pan
- Clean paper towels and kitchen towels
- Refined oil for high-heat cooking such as peanut or grapeseed oil
- Preheat oven to 200 degrees.
- Clean the pan thoroughly with warm water and a scrubby pad. Wipe the pan dry with a towel.
- Place the pan in the oven for 10 minutes.
- Take the pan out of the oven and increase the temperature to 300 degrees.
- Pour 1 teaspoon oil into the pan. Rub the oil around the inside and outside of the pan with a towel, then wipe off all excess oil.. Add another teaspoon or so of oil if needed, depending on the size of your pan.
- Return the pan to the oven for 10 minutes.
- Turn the pan upside down on the oven rack and increase the temperature to 400 degrees. Leave the pan in the oven for 1 hour.
- Turn off the oven. Allow the pan to cool in the oven for an additional 30 – 60 minutes.
- To oven-season cast iron, follow the steps. Repeat as needed and use the pan often to get a beautiful jet-black finish over time.
- To clean your pan after cooking, scrub with a non-metallic scouring sponge in very warm water, with little or no soap.
- To release any stubborn bits, apply a cleanser like Bon Ami. Dry the pan on the stovetop over medium heat and rub with a small amount of oil before storing.