Love for the Cast Iron Skillet!!

Cellar Hound · Aug 30, 2020

I have been an aspiring "home-chef" for decades and one of my favorite pieces of equipment in the kitchen is the classic cast iron skillet. After recently watching Pioneer Woman make a pizza in a skillet, it got me thinking of some of my past favorites that I have prepared in my cast iron beauties!! I have attached pics of cherry wood smoked bacon, cinnamon and pecan sweet rolls, and my "Big Chocolate Chip Cookie".

I'm always looking for great ideas. If you enjoy cast iron skillet cooking please share some of your favorites!!

6518John · Aug 30, 2020

Cellar Hound I think we have the same kitchen!

Virtually all I use is cast iron. I did buy the rack to help me stack pans off the stove when I need a burner—I normally just leave my pans on the stove.

I am going to invest in some cast iron pots too, just have not pulled the trigger yet.

One of my son's favorites—put your favorite pasta on to boil. In medium cast iron pan throw in a 1/2, 3/4 stick of salted butter and some minced garlic. Lightly brown garlic/melt butter. Pour in a cup or two of heavy creamy. Then stir in some fresh grated cheese, Parmigiano-Reggiano and Asiago. A cup or so. Let melt, stir, salt and pepper.

Drain pasta then dump in the cast iron pan with the cream sauce. Gently stir to coat pasta. Serve. Entire pan full will be eaten by a growing 16 year old boy in less than 15 minutes.

Cellar Hound · Aug 30, 2020

Absolutely!!

6518John said:
Cellar Hound I think we have the same kitchen!

Virtually all I use is cast iron. I did buy the rack to help me stack pans off the stove when I need a burner—I normally just leave my pans on the stove.

I am going to invest in some cast iron pots too, just have not pulled the trigger yet.

One of my son's favorites—put your favorite pasta on to boil. In medium cast iron pan throw in a 1/2, 3/4 stick of salted butter and some minced garlic. Lightly brown garlic/melt butter. Pour in a cup or two of heavy creamy. Then stir in some fresh grated cheese, Parmigiano-Reggiano and Asiago. A cup or so. Let melt, stir, salt and pepper.

Drain pasta then dump in the cast iron pan with the cream sauce. Gently stir to coat pasta. Serve. Entire pan full will be eaten by a growing 16 year old boy in less than 15 minutes.

Believe it or not, that pasta combo is one of my favorites. I also like to add some fresh chopped sage and serve it with a pounded, breaded, and fried boneless chicken breast!!

Thanks for sharing. The cast iron skillet is amazing! I am also a big fan of solid copper, tin lined sauce pans. Nothing like them for making great sauces!

Cellar Hound · Aug 30, 2020

Generations....

After inheriting three generations of cast iron skillets, I added the big Lodge chicken fryer version shown above with the pecan sweet rolls.

To bring it all together, I recondition the old skillets. From left to right the reconditioned skillets are the following: (Mom's) 1956 Wagner, (Grandmother's) 1940 Griswold, (Great Grandmother's) 1914 Wagner.

kmyers · Aug 30, 2020

Old cast iron skillets are the way to go.

Bastogne71 · Aug 30, 2020

My most used pan in the kitchen is a Griswold #8 skillet with the self basting lid. Number two most used is their #8 griddle. There are several other cast iron pieces but these are my favorites.
The advantages of cast iron are even heat distribution and repairable (reseasonable) nonstick surface not to mention incredible long useful life. It's not unusual to be using pans today that are over one hundred years old and are still as good as new.
But they are heavy! My skillet with lid weighs just over nine pounds.

Dougaz · Aug 30, 2020

I'm definitely coming over tonight to allow you the opportunity of demonstrating your skills in person. I'll bring beer.

Cellar Hound · Aug 30, 2020

Bastogne71 said:
My most used pan in the kitchen is a Griswold #8 skillet with the self basting lid. Number two most used is their #8 griddle. There are several other cast iron pieces but these are my favorites.
The advantages of cast iron are even heat distribution and repairable (reseasonable) nonstick surface not to mention incredible long useful life. It's not unusual to be using pans today that are over one hundred years old and are still as good as new.
But they are heavy! My skillet with lid weighs just over nine pounds.

You are absolutely correct on all points! As far as the weight.......I will continue to lift the heavy weight until I can no longer do so.... At that point, I will pass my collection on to the next generation as to continue the tradition.

Deceasedeye · Aug 30, 2020

I even use it for my Jimmy Dean biscuits! Spray the pan with a shot of Pam, separate the bisquit place the bisquit half's down on the pan and the sausage, egg and cheese together meat down with egg and cheese on top set stove on medium and cover pan with a top. 10 minutes and I like it much better than microwaved.

Cellar Hound · Aug 30, 2020

Beer goes with everything!!

Dougaz said:
I'm definitely coming over tonight to allow you the opportunity of demonstrating your skills in person. I'll bring beer.

Here's a couple more for the party....

Skillet fried Brussels Sprouts with Prosciutto and onions

Wild mushroom and gruyere soufflé

Skillet fried fingerling potatoes with rosemary and onions

Cellar Hound · Aug 30, 2020

Great idea!

Deceasedeye said:
I even use it for my Jimmy Dean biscuits! Spray the pan with a shot of Pam, separate the bisquit place the bisquit half's down on the pan and the sausage, egg and cheese together meat down with egg and cheese on top set stove on medium and cover pan with a top. 10 minutes and I like it much better than microwaved.

This sounds awesome!! And fast.

Golddollar · Aug 30, 2020

Here is a picture of me cutting up a roast for a chili cookoff. To the right is a #14 Griswold skillet that I used for browning up the meat, peppers and onions. It is big enough to hold 3 onions, 3 peppers and 3 pounds of cubed meat. Part of the fun is putting on a show for the crowd browning up my stuff in a 100 year old skillet.

Cellar Hound · Aug 30, 2020

Nice Skillet!

Golddollar said:
Here is a picture of me cutting up a roast for a chili cookoff. To the right is a #14 Griswold skillet that I used for browning up the meat, peppers and onions. It is big enough to hold 3 onions, 3 peppers and 3 pounds of cubed meat. Part of the fun is putting on a show for the crowd browning up my stuff in a 100 year old skillet.

#14 Griswold is a serious skillet!! Looks like the right equipment for the job. I can imagine that it draws the attention of others as you have said. I know it would catch my eye. Thanks for the pics!

Nevada Ed · Aug 30, 2020

All those pans look nice but I don't see one that can put out............................

Aebleskivers !!

yaktamer · Aug 30, 2020

Discovered cast iron cooking somewhat late in life. Hard to understand why there is any other method. But I mostly just use mine to fry up potatoes and onions and to make big, unhealthy patty melts. For those I melt some butter and saute a couple of sweet onions for about 35-45 minutes. Set aside and wipe out pan. Take 2 lbs of fresh ground chuck. Season with black pepper, onion powder and Worcestershire. Divide into four patties (I know, that's 1/2 pound each). Cook about 3 minutes per side. Wipe pan. Assemble sandwiches using sourdough bread, with a spread on the inner side of each slice made from mayo, dijon mustard and paprika. Cheddar cheese on BOTH side of the patty (done properly that's two slices of cheddar side-by-side, for a total of four per sandwich). Don't forget the onions (I did last time). Melt butter in the pan and grill to golden brown. At first I was skeptical about the sauce, but it really is what makes the sandwich.

Golddollar · Aug 30, 2020

6518John said:
One of my son's favorites—put your favorite pasta on to boil. In medium cast iron pan throw in a 1/2, 3/4 stick of salted butter and some minced garlic. Lightly brown garlic/melt butter. Pour in a cup or two of heavy creamy. Then stir in some fresh grated cheese, Parmigiano-Reggiano and Asiago. A cup or so. Let melt, stir, salt and pepper.

Drain pasta then dump in the cast iron pan with the cream sauce. Gently stir to coat pasta. Serve. Entire pan full will be eaten by a growing 16 year old boy in less than 15 minutes.

John,
Maybe you need a #14 Griswold like I have.

yaktamer · Aug 30, 2020

Golddollar said:
Here is a picture of me cutting up a roast for a chili cookoff. To the right is a #14 Griswold skillet that I used for browning up the meat, peppers and onions. It is big enough to hold 3 onions, 3 peppers and 3 pounds of cubed meat. Part of the fun is putting on a show for the crowd browning up my stuff in a 100 year old skillet.

Don't let my boys' Scoutmaster see the first pic. He'd have your hide for looking at the camera while using a knife.

Cellar Hound · Aug 30, 2020

I'm getting hungry....

yaktamer said:
Discovered cast iron cooking somewhat late in life. Hard to understand why there is any other method. But I mostly just use mine to fry up potatoes and onions and to make big, unhealthy patty melts. For those I melt some butter and saute a couple of sweet onions for about 35-45 minutes. Set aside and wipe out pan. Take 2 lbs of fresh ground chuck. Season with black pepper, onion powder and Worcestershire. Divide into four patties (I know, that's 1/2 pound each). Cook about 3 minutes per side. Wipe pan. Assemble sandwiches using sourdough bread, with a spread on the inner side of each slice made from mayo, dijon mustard and paprika. Cheddar cheese on BOTH side of the patty (done properly that's two slices of cheddar side-by-side, for a total of four per sandwich). Don't forget the onions (I did last time). Melt butter in the pan and grill to golden brown. At first I was skeptical about the sauce, but it really is what makes the sandwich.

WOW!! That sounds amazing!! It wouldn't be right to make them with anything less than 1/2 pound each.

yaktamer · Aug 30, 2020

This guy does some great stuff:

[ame]https://www.youtube.com/watch?v=KNjWVhNsEVk[/ame]

JayCeeNC · Aug 30, 2020

My go-to skillet is a Griswold #8 hand-me-down from the '20s-'30s.

Love for the Cast Iron Skillet!!

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