Cast-Iron Skillet Recipes

Heavy Metal

A cast-iron skillet is a thing of beauty. Magic happens when its dark, slick surface matches food to heat. And its heft tells you this is a pan to reckon with. If I were trapped on the proverbial desert isle, it's one of the "what three things would you want with you" essentials I would choose.

There's nothing secret about a cast-iron skillet, except to remember the handle gets very hot. You buy it, you season it, you cook in it. Cast iron conducts and retains heat superbly and delivers it uniformly so it cooks food evenly. That’s why it turns out golden corn bread with a tender crumb and the ultimate pan-fried chicken.

It's the ideal all-purpose pan, moving easily from stove top to oven to grill. You can pan-fry, get a perfect sear, saute, braise and stew. Did I mention that it serves up beautiful caramelized roasted vegetables? Just heat the pan in the oven and then toss the veggies with olive oil, salt, pepper and herbs. Thirty minutes later, they're done. And there isn't a better grilled pizza than one that's been cooked over the coals in a cast-iron pan.

Spiced-Crusted Steaks with Cherry Sauce

Prep: 20 min. + chilling Cook: 45 min. Yield: 4 servings

• 1/2 cup dried cherries
• 1/4 cup port wine, warmed
• 3-1/2 tsp. coarsely ground pepper
• 1 tsp. brown sugar
• 3/4 tsp. garlic powder
• 3/4 tsp. paprika
• 3/4 tsp. ground coffee
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cumin
• 1/8 tsp. ground mustard
• 4 beef tenderloin steaks (1-1/4 in. thick and 6 oz. each)
• 1 Tbsp. canola oil
• 1 large shallot, finely chopped
• 1 Tbsp. butter
• 1 cup reduced-sodium beef broth
• 1 tsp. minced fresh thyme
• 1/2 cup heavy whipping cream
• Crumbled blue cheese, optional

1. In a small bowl, combine cherries and wine; set aside. In a large resealable plastic bag, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steaks, one at a time, and shake to coat. Cover and refrigerate for 30 minutes.

2. Place oil in a 10-in. cast-iron skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks for 2 minutes on each side. Bake, uncovered, at 350° for 15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 14°; medium, 160°; well-done, 170°). Remove steaks and keep warm.

3. In the same skillet, saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook for 8 minutes or until thickened, stirring occasionally.

4. Stir in the reserved cherry mixture. Serve sauce over steaks. Sprinkle with blue cheese if desired.

Nutrition Facts: 1 steak with 3 Tbsp. sauce (calculated without blue cheese) equals 506 calories, 28 g fat (13 g saturated fat), 124 mg cholesterol, 381 mg sodium, 20 g carbohydrate, 1 g fiber, 39 g protein.

Jim Wieland[+]

Golden Sweet Onion Corn Bread

Prep: 35 min. Cook: 20 min.+ Yield: 8 servings

• 2 Tbsp. butter
• 1 large sweet onion, halved and thinly sliced
• 4 tsp. chopped seeded jalapeno pepper
• 1/2 tsp. chili powder, divided
• 2 Tbsp. brown sugar, divided
• 1-1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 3 Tbsp. sugar
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 tsp. baking soda
• 1-1/4 cups buttermilk
• 2 eggs, lightly beaten
• 1/4 cup butter, melted
• 3/4 cup shredded cheddar cheese
• 1 can (4 oz.) chopped green chilies

CRANBERRY BUTTER:

• 1/2 cup whole-berry cranberry sauce
• 1/2 tsp. grated lime peel
• 1/2 cup butter, softened

1. In a 10-in. cast-iron skillet, melt 2 Tbsp. butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 tsp. chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 Tbsp. brown sugar until dissolved; set aside.

2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chilies.

3. Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime peel over low heat until heated through. Cool completely.

4. Let corn bread stand for 10 minutes. Invert corn bread onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with corn bread.

Editors' Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 wedge with 1 Tbsp. butter and 1 Tbsp. cranberry mixture equals 468 calories, 25 g fat (16 g saturated fat), 118 mg cholesterol, 626 mg sodium, 52 g carbohydrate, 3 g fiber, 10 g protein.

Jim Wieland[+]

Garlic Chicken with Maple-Chipotle Glaze

Prep: 35 min. Cook: 40 min. Yield: 4 servings

• 4 chicken leg quarters
• 1-1/4 tsp. kosher salt, divided
• 1/2 tsp. coarsely ground pepper
• 1 cup all-purpose flour
• 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. dried thyme
• 1/2 tsp. rubbed sage
• 1/2 tsp. dried marjoram
• 1/4 tsp. dried parsley flakes
• 1 egg, lightly beaten
• 1/2 cup 2% milk
• 1 Tbsp. lemon juice
• 1/2 cup plus 1 Tbsp. canola oil, divided
• 1/2 lb. red potatoes, halved
• 1 medium onion, halved and sliced
• 20 garlic cloves, peeled

GLAZE:

• 1/3 cup maple syrup
• 2 tsp. finely chopped chipotle peppers in adobo sauce
• 1 tsp. Dijon mustard
• 3/4 tsp. kosher salt
• 1/2 tsp. chili powder

1. With a sharp knife, cut leg quarters at the joints. Sprinkle chicken with 3/4 tsp. salt and pepper.

2. In a large resealable plastic bag, combine the flour, rosemary, thyme, sage, marjoram and parsley. In a shallow bowl, combine the egg, milk and lemon juice. Add chicken pieces, one at a time, to bag and shake to coat. Dip chicken in egg mixture and coat again with flour mixture.

3. In a 12-in. cast-iron skillet, heat 1/2 cup oil. Fry chicken, a few pieces at a time, for 5-6 minutes or until golden brown. Remove chicken and keep warm; drain drippings.

4. In the same skillet, cook potatoes in remaining oil for 8-10 minutes or until slightly tender. Add onion and remaining salt; cook 5-6 minutes longer or until onion is tender. Stir in garlic; top with chicken.

5. Bake, uncovered, at 375° for 45-50 minutes or until a meat thermometer reads 180° and potatoes are fork tender.

6. In a small bowl, combine the glaze ingredients. Brush over chicken just before serving.

Nutrition Facts: 2 chicken pieces with about 1 cup potato mixture equals 834 calories, 55 g fat (8 g saturated fat), 142 mg cholesterol, 1,112 mg sodium, 49 g carbohydrate, 3 g fiber, 36 g protein.

Jim Wieland[+]

How to Season a Cast-Iron Pan

Probably the most daunting thing about cast iron is how to season it. Seasoning is the process of oils adhering to pan’s surface to create a natural nonstick coating. If you purchase a new pan, it is likely to be factory-seasoned. If you scout one down at an antique store or were handed down one, you’ll need to reseason it. It’s a simple process:

1. Line the lower oven rack with aluminum foil and preheat the oven to 350°F.

2. Scrub the pan with hot, soapy water and a stiff brush. Be sure to scour off any rust.

3. Dry the skillet. Apply a thin coat of shortening or vegetable oil to the entire pan, including the handle.

4. Place the pan in the oven on the middle rack, upside down, and bake for one hour.

5. Turn off the oven and leave the pan in the oven to cool. Now you're ready to cook.

How to Clean a Cast-Iron Pan

To clean cast iron, just wash with hot water and a stiff brush to remove any residue. You want to avoid harsh detergents, as they remove the seasoning. Towel-dry and store in a cool, dry place. Don’t place a hot pan in cold water; it may crack or warp. You'll notice that the more you use your pan, the surface becomes blacker and slicker. This is a good sign. It means the pan is becoming seasoned by use.