Cast-iron skillets are a versatile kitchen tool

Use these hefty pans to make anything from delicious seared steaks to crunchy cookies to appetizers

Cast-iron skillets are often handed down through the generations.

That’s because the cookware is tough and can last years. It can be used to make almost any food — seared pork chops, grilled steaks, sautéd vegetables, fried eggs and bacon and even baked skillet cookies.

The secret lies in the fact that cast-iron cookware gets evenly hot and retains that heat for a significant amount of time. It creates a crispy crust that adds a delicious texture to most dishes.

The only thing that doesn’t cook well in cast iron is acidic foods, such as tomatoes, which can break down the cast iron.

Cast-iron cookware has a naturally nonstick finish that builds up through the years, a process known as seasoning. While some pieces today are sold preseasoned, you may need to season other pieces before using them for the first time.

To season a piece, scrub it well in hot soapy water, then dry it and spread a thin layer of melted shortening or vegetable oil all over the cookware. Place it upside down on the middle rack of a 375-degree oven and bake it for an hour. Let it cool in the oven.

Wash cast-iron cookware by hand using a  small amount of soap. You can use a pan scraper for stuck-on food, or try rubbing it with salt. If you’re still having trouble, simmer a little water in the pan for a minute, then use a scraper.

Some foods may remove some of the seasoning. Rub oil into your pan after each use to ensure the seasoning remains for quality cooking.

Promptly dry your cookware with a lint-free cloth or paper towel, or let it dry in a warm oven. Rub a little bit of oil into the pan until no residue remains before storing.

Following are some recipes from www.bhg.com.

 

Flank Steak Tagliata With Arugula and Parmesan

1 lemon, halved

3 tablespoon extra-virgin olive oil

4 garlic cloves, grated or minced

1 tablespoon chopped fresh rosemary

Kosher salt

Freshly ground black pepper

1.5 to 2-pound flank steak

5 ounce arugula

Freshly shaved Parmesan cheese

Juice one lemon half into a shallow dish or zipper-top bag large enough to hold steak. Add two tablespoons extra virgin olive oil, garlic, rosemary, one teaspoon kosher salt and several grinds of black pepper. Mix well to combine.

Add flank steak and coat well, using your hands to rub marinade into meat. Cover or seal and refrigerate for one to 24 hours.

Place a rack in top third of oven.

Place a large cast-iron skillet or a roasting pan on a rack in the top third of the oven and preheat oven to 450 degrees. Let skillet heat in the oven for 30 minutes while the steak is left at room temperature.

Place steak in skillet and return skillet to oven. Cook five minutes, flip steak, then cook two to four minutes more, until nicely browned and firm and an instant-read thermometer reads 120 to 125 degrees. Transfer steak to a cutting board and let rest 10 minutes.

In a large bowl, combine one tablespoon olive oil, juice from the remaining lemon half and a pinch of kosher salt. Add arugula and toss to coat. Spread arugula on a platter.

Thinly slice steak against the grain and arrange on arugula. Top with shaved Parmesan as well as a few grinds of black pepper.

Makes four servings.

 

 

Veggie Skillet Biscuits

1/2 of a small zucchini

1 small stalk broccoli, stem trimmed and peeled, florets broken apart

1 small carrot

2-1/4 cups flour

2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon black pepper

1/2 cup cold unsalted butter, cut into small pieces

2/3 cup shredded extra-sharp cheddar

1 cup plain whole milk Greek yogurt

1 tablespoon unsalted butter, melted

Flaked sea salt

Use a box grater to shred zucchini, broccoli stem and carrot onto a cutting board. Using a chef’s knife, give shredded vegetables and broccoli florets a quick chop. Transfer vegetables to a medium bowl and toss with 1/4 cup flour. Set aside.

In a large bowl stir together remaining flour, baking powder, salt, baking soda and black pepper. With a pastry blender or your fingers, cut in butter until the pieces resemble coarse crumbs. Fold in vegetable mixture and cheese. Gently stir in yogurt until the mixture is moistened. Gently knead in the bowl until it comes together as a dough.

Transfer dough to a lightly floured surface. Pat until it’s 1-1/4-inch thick. Using a 2-1/2-inch diameter cookie cutter or glass, cut dough into rounds, flouring cutter between each cut. Repeat with scraps.

Arrange biscuits in a 12-inch cast-iron skillet. Bake in a 450-degree oven for 15 to 18 minutes, until golden. Brush with melted butter. Sprinkle with sea salt. Cool slightly before serving.

 

 

Pull-Apart Pretzel Skillet

1 package active dry yeast

1/2 teaspoon sugar

3/4 cup warm water (105 to 115 degrees)

1-1/2 cup flour

1 cup whole wheat flour or all-purpose flour

1 teaspoon salt

3 tablespoon honey

2 teaspoon vegetable oil

Nonstick cooking spray

2 cup hot water

1/4 cup baking soda

Pretzel or kosher salt

1 8-ounce package cream cheese, softened

1 cup wheat beer or lager

8 ounce mild cheddar cheese, shredded

8 ounce mozzarella cheese, shredded

1 teaspoon garlic powder

1/4 teaspoon salt

In a small bowl, dissolve yeast and sugar in warm water. Let stand five minutes, until foamy.

In a large bowl combine both flours and one teaspoon salt. Make a well in the center and add honey, oil and yeast mixture. Stir with a wooden spoon until dough starts to come together. Transfer dough to a lightly floured surface and knead seven to eight minutes, until smooth.

Lightly coat a large bowl with nonstick cooking spray. Transfer dough to bowl, turn dough to coat, then cover and let stand one hour, until doubled in size.

In a medium bowl, combine hot water and baking soda. Divide dough into 16 pieces. Roll each piece into a ball and dip into the baking soda-water mixture. Arrange dough balls around edge of a 12-inch cast iron skillet, leaving the center open. Score the top of each dough ball with an X. Sprinkle balls with pretzel salt.

In a medium bowl, beat cream cheese with an electric mixer on medium to high speed 30 seconds, until smooth. Beat in beer until combined. Stir in cheddar cheese, mozzarella cheese, garlic powder and 1/4 teaspoon salt. Spoon cheese mixture into the center of the skillet. Bake in a 400-degree oven 20 minutes, until pretzels are browned and cheese is melted. Serve immediately.

 

 

Skillet Chicken Wings

12 chicken wings

2 tablespoon vegetable oil

1 recipe Asian ginger and soy sauce or pineapple teriyaki sauce

Thinly sliced green onions, optional

Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces.

In a 12-inch cast-iron skillet, heat oil over medium-high. Add wings and cook 10 minutes, until browned, turning once. Drain off fat.

Pour sauce over chicken wings and simmer, covered,  five minutes. Simmer, uncovered, 10 to 15 minutes more, until chicken is no longer pink and sauce is slightly thickened, stirring occasionally. If desired, sprinkle with green onions.

For Asian ginger and soy sauce, combine

1/2 cup dry white wine, 1/3 cup thinly sliced fresh ginger, 1/4 cup reduced-sodium soy sauce, two tablespoons each hoisin sauce, frozen orange juice concentrate and honey, one teaspoon Chinese five-spice powder and one clove thinly sliced garlic in a small bowl.

For pineapple teriyaki sauce, combine 1/2 cup each reduced-sodium soy sauce and sake or dry white wine, 1/3 cup unsweetened pineapple juice, two tablespoons each honey and thinly sliced fresh ginger and one clove thinly sliced garlic in a small bowl.

 

 

Derby Skillet Cookie

2-1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 tablespoon vanilla

1 10-ounce package bittersweet chocolate chips

1/2 cup walnuts or pecans, toasted and coarsely chopped

In a bowl, whisk together flour, baking soda, and 1/2 teaspoon salt.

In a large mixing bowl, beat butter and sugars with mixer on medium-high for two to three minutes, until pale and fluffy. Add eggs, one at a time, beating until combined after each. Beat in vanilla.

Beat one-third of the flour mixture into butter mixture until just combined. Repeat two more times with remaining flour. Fold in chocolate chips and walnuts.

Spread batter evenly into an ungreased 9 to 10-inch cast iron skillet. Bake in a 350-degree oven for 40 to 45 minutes for a 9-inch skillet or 30 minutes for 10-inch skillet,  until evenly browned. Let cool at least two  hours in skillet on a wire rack.

Makes 10 to 12 servings.

 

 

Giant Cast Iron Cinnamon Roll

1/2 cup packed brown sugar

1/4 cup sugar

1 tablespoon ground cinnamon

2 16-ounce loaves frozen white bread dough, thawed

1/3 cup butter, melted

½ cup chopped pecans or walnuts, optional

1 cup canned or homemade cream cheese frosting

In a small bowl combine brown sugar, sugar, and cinnamon. Set aside.

On a lightly floured surface, roll each loaf of dough into a 15-by-7-inch rectangle, stopping occasionally to let the dough relax if necessary. Brush each rectangle generously with melted butter, then sprinkle with sugar mixture and nuts. Use hands to pat the sugar firmly over the dough.

Cut each rectangle lengthwise into seven one-inch strips. Roll one strip into a loose spiral to create the center of the cinnamon roll and gently place in the center of a greased and floured 10 or 12-inch cast iron skillet. Gently wrap dough strips around the center roll in a loose spiral until all strips have been used. Cover and let rise in a warm place for 45 to 60 minutes, until nearly double in size.

Bake in a 350-degree oven for 40 to 45 minutes, until golden brown. Spread with frosting while warm.

 

 

Cheesy Skillet Artichoke Dip

15 to 16-ounce package frozen white dinner rolls, thawed

8-ounce package cream cheese, softened

8 ounces sour cream

1/4 cup milk

8 ounces shredded Italian blend cheeses

2 14-ounce cans artichoke hearts, drained and chopped

3 cups chopped fresh baby spinach

1/2 cup sliced green onions

2 cloves garlic, minced

1 tablespoon butter, melted

1 tablespoon grated Parmesan cheese

Divide each roll into two portions. Shape each portion into a small ball, pulling edges under to make a smooth top. Place rolls two to three inches apart on floured parchment paper or waxed paper. Lightly cover and let rise for one to 1-1/2 hours, until nearly double in size.

In a very large mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sour cream and milk and beat until combined. Beat in 1-1/2 cups shredded cheeses. Stir in artichokes, spinach, green onions and garlic. Transfer artichoke mixture to a very large cast iron skillet, spreading evenly. Sprinkle remaining shredded cheeses over dip.

Bake in a 375-degree oven for 15 minutes.

Arrange rolls with sides touching on top of hot dip. Lightly brush roll tops with melted butter. Sprinkle rolls with Parmesan cheese. Bake 15 to 20 minutes more, until rolls are golden and dip is hot. Let stand 10 minutes before serving.

 

 

Cast-Iron Skillet Calzone

1 pound ground beef or uncooked ground turkey

1/4 cup chopped onion

1 1-pound portion fresh pizza dough or frozen pizza dough, thawed

1/2 cup marinara sauce

2 cup shredded mozzarella cheese or shredded Italian blend cheeses

1 cup sliced fresh mushrooms

1 cup chopped red, green and/or yellow sweet peppers

1/2 teaspoon dried oregano, crushed

1/4 to 1/2 teaspoon crushed red pepper

Marinara sauce, warmed

Snipped fresh parsley and/or crushed red pepper, optional

Grated Parmesan cheese, optional

Cook ground beef and onion in a 9-1/2- to 10-inch cast-iron or ovenproof skillet about five minutes, until the meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain fat. Set meat mixture aside. Wipe skillet out with a paper towel and set aside to cool slightly.

On a lightly floured surface, divide pizza dough in half. Roll one portion into a 12-inch circle (if dough is hard to roll, let stand for five minutes and then roll out). Press dough circle into the bottom and up the sides of the skillet. Spread 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano and crushed red pepper. Roll remaining dough portion into an 11-inch circle. Place dough circle over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.

Bake in a 400-degree oven for 25 minutes, until crust is golden brown and filling is bubbly.

Let stand five minutes before cutting into wedges to serve with additional warmed marinara sauce. If desired, garnish with parsley and/or additional crushed red pepper and serve with Parmesan cheese.

 

Feedback:

Click Here to Send a Letter to the Editor

Ozaukee Press

Wisconsin’s largest paid circulation community weekly newspaper. Serving Port Washington, Saukville, Grafton, Fredonia, Belgium, as well as Ozaukee County government. Locally owned and printed in Port Washington, Wisconsin.

125 E. Main St.
Port Washington, WI 53074
(262) 284-3494
 

CONNECT


User login