What does one do with a "cast iron skillet"?

[Wishin']

7. Remove to a paper towel covered plate to drain a little (you'll have to guard them at this point because they tend to disappear mysteriously)

To true

 

[baymule]

Go hug that man right now!! I have lots of cast iron and always on the lookout for more. I even have a few Waggoner pieces, the Holy Grail of cast iron that is, sadly, no longer made. If you cook with cast iron, you will never be anemic, as the iron slowly leaches out into the food you cook in it. As opposed to Teflon which is coated in toxic poison.

Homestyle potatoes. Peel (or not) and slice 1/4" thick. Chop up an onion. Dump in a hot skillet with several tablespoons of oil-bacon grease is better. Cut heat to medium low, cover and let cook until potatoes are soft. Take the cover off, turn up the heat and brown, turn over and brown. I usually flip it quite a few times to get that browned look and flavor. Cover with shredded sharp cheddar cheese, cut off the heat and cover. Serve cut into wedges after the cheese melts. I like to sprinkle a little soy sauce on it too.

Since cast iron is such a good conductor, you can use it to that meat too. Lay the frozen meat in the skillet and leave it alone. If in a hurry, remove the meat and heat the skillet under running hot water. Turn the meat over.

 

[journey11]

What brand did he find, btw? It should say on the bottom. Maybe he was all excited from finding one of those older skillets like Bay mentioned?

Something else I forgot to mention too... You want to always pre-heat the skillet before putting in the food. It should sizzle when you drop it in. If it's pre-heated, it won't likely stick.

If you ever do have anything stick, just put a little water in the skillet and let it simmer for a bit, then use the metal spatula to gently scrape around and it should come right off. Re-season it if necessary.

There's lots of articles out there and videos on Youtube that will help get you started. It is a little different than cooking on other types of pans. It's all about the seasoning! Once you get the hang of it, cooking with it will only help improve the layer of seasoning. What a nice hubby you have to bring you such a cool present.

 

[AMKuska]

Well - this could easily become it's own thread... LOL
But the general idea is:
1. Fill your pan about 1/2 full of oil and get it heating
2. Pass your chicken through some sort of seasoning assembly line - from patted dry chicken - to dry seasoning (salt/pepper/on and on endlessly) - to a batter (usually egg/milk/wet seasonings like hot sauce, etc) - then breading (again - can add flavor here too). I usually set up a couple of bowls moving the pieces from left to right to keep the mess to a minimum.
3. Lower your coated/breaded chicken pieces into your already hot skillet - CAREFUL to not overcrowd (or splatter yourself)
4. Let them set! Don't play with them, jiggle them, wiggle them or otherwise bother them - they are BUSY becoming delicious.
5. When you see the bottom half starting to brown (3mins or so depending on your heat) then carefully flip them - tongs work well here.
6. Again - let them be for a little while.
7. Remove to a paper towel covered plate to drain a little (you'll have to guard them at this point because they tend to disappear mysteriously)

I change my mind about fried rice. Thawing out some chicken right now!

@journey11 : Not sure what brand it is. I'll go look.
@baymule : Will do as soon as he gets home, but he might like the fried chicken even more!

 

[Masoud]

My best pizza pan is a 12" cast iron pan. It can take high heat.
Masoud

 

[Chickie'sMomaInNH]

i think most of the ones dh and i inherited with this house are Griswold. i have at least 5 i had to thoroughly scrub to get the ummm.....very thick grime off them. dh re-seasoned them and they were just like new! we get the most use out of the largest. wish i could have found the dutch oven to go along with ours.

if you ever have to clean them make sure to quickly dry, oil and re-season them or they will get a quick coating of rust.

oh, something i remember reading is people that use cast iron skillets are less likely to have problems with low iron or anemia.

 

[curly_kate]

Count me among the cast iron fans! In addition to the other things people have mentioned, I like cast iron because it's so durable. I got so sick of that *&^$ teflon flaking off and then I'd have to chuck the skillet. This is my new favorite cast iron recipe: http://thedomesticman.com/2012/12/13/cast-iron-skillet-grain-and-gluten-free-pizza/.
It's gluten-free, but super easy, and I think anyone who likes a thin, crispy crust on a pizza would like this one.

 

[Sprinkler Buddy]

Our larger one is used for frying fish or anything else outside. Small one is perfect for a few eggs, etc... Also great for corn bread.

 

[so lucky]

For anyone thinking of buying a new cast iron skillet: try to get American made if you can. The Chinese ones have pits in them, and will never get smooth and seasoned very well. You are much better off paying the extra for American made.

 

[thistlebloom]

Ditto what So Lucky said. Lodge cast iron is American made and reasonably priced.

I love my cast iron also, and use it everyday. What I'd really like to do, and haven't become proficient at yet, is cooking over a fire with my dutch oven.