Cast Iron Cooking

Recently I’ve been raving about cooking with cast iron cookware and thought I’d share the reasons why they’re my ‘go to’.

If you never have, you should! Cooking with cast iron is fun, and fun is good! Ya feel me, Dr Seuss? Cast iron cookware is where it’s at…like two turn tables and a microphone! But for all its many advantages, I believe it eludes home cooks with mystery. Here, we’ll discuss how to use them, how to care for them, and generally speaking what to cook in them.

For a simple video on how to clean your cast iron, click here.  

The first time I ever saw cast iron in use, was by my dad at our Fourth of July party. It was a 30 pound cast iron campfire kettle that has been passed down through generations. That’s the first thing I love about cast iron, heirloom status. My dad made corn on the cob using this giant stately kettle. I watched the rustic process unfold and was immensely impressed; one that my dad knew how to cook and two that this giant kettle on a tripod with fire underneath was still highly functional. The next day before he returned it to his uncle, I watched him gently clean it and coat the surface with vegetable oil. It was so glossy and black, just gorgeous!

Let’s get down to business. So what are the best things to cook in cast iron? Brace yourself…ANYTHING! It’s the most uncomplicated cookware you’ll ever buy and if taken care of properly can be passed down for generations. I will only prepare steak in cast iron, because the skillet distributes heat evenly and can tolerate very high temperatures. On the stovetop I sear the meat on medium high heat, then transfer to a 400 degree oven for the remainder of cook time. Most recently I made a frittata, green bean casserole and chicken noodle soup in my cast iron skillet and Le Creuset dutch oven. It’s a kitchen essential in my humble opinion. Give it a go and set forth on a culinary adventure!

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