Cast Iron Skillet. Recipes/What you made

Discussion in 'The Okie Corral' started by DR. HOUSE, Feb 8, 2010.

  1. DR. HOUSE

    DR. HOUSE Everybody Lies

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    Well, since cast iron cooking seems so popular around here, I thought id start a thread on what you have made or just a thread to share recipes.

    I made bacon and eggs sunday morning. Yumm

    I need to get a skillet that can fit more bacon, my 10" just dosnt cut it.

    Im tempted to try out corn bread, think I will wait till its time for Chili again.
     
  2. GlocknSpiehl

    GlocknSpiehl NRA Life Member

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    Oh man, nothing better than corn bread in the skillet. It tastes especially fine with some baked beans from your cast iron dutch oven!

    When I make my corn bread, I like to sprinklesugar on the top. Gives it a sweet crunch!
     

  3. mhambi

    mhambi κολασμένος

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  4. JBnTX

    JBnTX

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    I don't and will not cook on anything but cast iron.

    Properly seasoned and maintained, absolutely NOTHING will stick
    and food cooks better and tastes better cooked in cast iron.

    I use mine mainly for omelettes, cheeseburgers, fried chicken and my all
    time favorite fried catfish.

    My cast iron griddle makes perfect omelettes that are very thin and can be folded over
    and over with all the fixings safely stuffed inside.
     
  5. ck1

    ck1 Some Dude

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    Pan-seared steak, comes out just awesome.

    Get a nice thick steak (thick enough where it'd be a challenge to not screw it up on a grill is ok) and make sure it's defrosted (preferably never frozen straight from the butcher), never put any meat that's too cold onto a hot skillet! give it a a few minutes to get closer to room temperature, turn on the broiler in your oven to give it a head start on getting it nice and hot, take your iron skillet and put it on one of the surface burners on HI and get it hot, now just throw on your steak and top it with sea salt and cracked black pepper or whatever you like (i sometimes use a splash of olive oil on the skillet than on top of the steak 'cause it helps keep the seasonings from sticking and they stay on the steak), you want to hear it sizzle, if it doesn't sizzle the skillets not hot enough!... wait a minute or so and then give it a flip and season the other side... You're looking for a nice sear to lock in the juices, but don't burn it! ...after another minute take the whole thing (skillet and steak) and put it right into the oven/broiler... give it a flip in a few minutes, wait a few more (until it's where you want, i.e. medium-rare, medium, medium-well) and you're done.

    You're searing in the flavor on the top and then cooking it through underneath... equals a super flavorful, super moist and tender steak (keeps the juices locked in that would normally get away on a grill), IMO the best way ever to do filet mignons or other thick cuts.

    Pan-searing with the iron skillet rules!

    bon appetite.
     
    Last edited: Feb 9, 2010
  6. okie

    okie GT Mayor

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    Cornbread:eat:
     
  7. sarge83

    sarge83

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    That is the only way my Mom makes her cornbread, in a cast iron skillet.
     
  8. captainstormy

    captainstormy

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    I cook pretty much everything in Cast Iron, but some of my favorites that are way better in cast iron then anything else are:

    1. Corn Bread
    2. Fried Chicken
    3. Steak
     
  9. mitchshrader

    mitchshrader Deceased

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    I've been cooking all my life, with and without cast iron, own some and sold some off.

    It ain't one bit special, it's heavy and high maintenance, and anybody using it is sentimental moreso than haute cuisine.

    That said, it endures, it's excellent for open fire cooking, and it is a bit easier to make a roux or gravy in heavy cookware.

    But ALL the justification for cast iron disregards logistics.

    I have carbon steel kitchen knives, and stainless. I put up with the maintenance issues of simple steels because I *want* to, but I'd never pick those for long term outdoor use, they rust. so does cast iron.
     
    Last edited: Feb 9, 2010
  10. DR. HOUSE

    DR. HOUSE Everybody Lies

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    so what is the point of your post?

    Just to let all of us know that you think we are stupid?
     
  11. JBnTX

    JBnTX

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    It's the water up in Tulsa.
    Makes him that way.:rofl:
     
  12. DR. HOUSE

    DR. HOUSE Everybody Lies

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    Went home for lunch and couldnt find much to eat. Fired up the waffle maker.

    I expiermented with the recipe a bit. Added the krusteez mix, egg, some milk, oil and then I put in some vanilla, a little cinnamon and a good tablespoon of peanut butter.

    That was pretty damn tasty. Smelled like a funnel cake!

    Oh, I also fried an egg in the skillet. First side did good but the other stuck.


    Guess I need to keep on seasoning.
     
  13. DR. HOUSE

    DR. HOUSE Everybody Lies

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    That looks damn good man! What did you season all that with?

    This summer Im going to go camping at the lake and catch me some walleye to cook in the skillet for supper!
     
  14. 1811guy

    1811guy Formerly1811guy2

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    Peach cobbler.
     
  15. JBnTX

    JBnTX

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    Excessively high heat is the main cause of food sticking in a cast iron
    skillet. It doesn't take a lot of heat in a cast skillet because they retain
    more heat than an ordinary pan. That's why they take longer to cool down.

    Seasoning is a process that can't be rushed. Proper seasoning will occur overtime
    and naturally as the pan is used, provided you never never use any abrasive
    type cleaners or soaps that will remove the build up of "seasoning".

    That build up or black looking finish is what you want. A new pan looks
    more grey than black. It will darken as you use it and the "seasoning"
    builds up.

    Use ordinary mild dish washing detergent, rinse with lots of clear hot water
    and wipe dry with a clean cloth or paper towel. Never let it air dry cause
    it will rust.
     
  16. DR. HOUSE

    DR. HOUSE Everybody Lies

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    right on brother :thumbsup:

    Except I leave the part in the red out.
     
  17. scottlang

    scottlang Millennium Member

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    I cook everything in mine.
     
  18. boats1

    boats1

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    Just did banana nut bread.
     
  19. mhambi

    mhambi κολασμένος

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    Chicken is seasoned with s&p, paprika and a little basil

    Potatoes are basil, thyme and oregano. Cooked in butter, over a fire. It was good. :)
     
  20. AggiePhil

    AggiePhil ΜΟΛΩΝ ΛΑΒΕ

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    I don't cook anything on cast iron. Can't figure out the whole "seasoning of the skillet" thing. And you aren't supposed to wash it??? What's up with that? How is that sanitary? I just can't figure it out. :headscratch: