Cast Iron Skillet Receipe - Got one? > General Discussion

Posted: 12/30/2008 7:38:56 AM EDT

I finally got a CI skillet (by way of a Christmas gift). The other day we cooked ribeye steak in it using Alton Brown's directions and the steak was out of this freakin' world. I mean it was unbelievable, even the kids were talking about how great it was.

I'm anxious to use this thing more however, I'm at a loss on what else to try with it (other than frying bacon or cooking burgers). Anything you all have by way of good stuff to cook up in the skillet would be appreciated!!!

Note: I don't have a lid for it yet either.

Edited to fix the link.

Posted: 12/30/2008 7:42:18 AM EDT

[#1]

Pan fired chicken or any other food the needs oil.

you can cook just about everything in those things. I gennerally will not do tomato based sauces in them.

Posted: 12/30/2008 7:46:21 AM EDT

[#2]

My MIL makes cornbread in hers.

Posted: 12/30/2008 7:49:46 AM EDT

[#3]

Fried rice

.

Posted: 12/30/2008 7:50:20 AM EDT

[#4]

Eggs are good.

Posted: 12/30/2008 7:56:04 AM EDT

[#5]

SPAM (bacon flavor of course)

Posted: 12/30/2008 8:53:26 AM EDT

[#6]

You should be fine with anything that's not too acidic. Since we got a cast iron pan, we've used it almost every day for at least two of the three meals.

We also got a cast iron pan for Christmas and the first thing we did with it was cook ribeyes per Alton Brown's method. Very nice!

Posted: 12/30/2008 8:54:45 AM EDT

[#7]

I got one for Christmas, too. We did fried oysters in it the other night. I can't wait to get some 3/4" thick ribeyes for it.

ETA - just read the recipe and I guess I need 1.5" ribeyes.

Posted: 12/30/2008 8:56:06 AM EDT

[#8]

Quoted:

Fried rice

.

Made fried rice in mine last night.

Posted: 12/30/2008 9:16:57 AM EDT

[#9]

Quoted:

ETA - just read the recipe and I guess I need 1.5" ribeyes.

Try it with your 3/4" ones and just cut the time a tad. We had to add a bit of time to ours with the 1.5 inch-ish ones... easy to adjust though.

Posted: 12/30/2008 5:40:28 PM EDT

[#10]

Quoted:
My MIL makes cornbread in hers.

THIS!!

Posted: 12/30/2008 5:44:41 PM EDT

[#11]

Nobody has said Ribeye yet??

Posted: 12/30/2008 5:45:30 PM EDT

[#12]

Quoted:

Quoted:
My MIL makes cornbread in hers.

THIS!!

Yep, preheat the pan in the oven ( sprayed with a nonstick cooking spray) pour in the cornbread batter and get it back in the oven while its blazin' hot!
Best cornbread ever!

Posted: 12/30/2008 5:56:29 PM EDT

[#13]

I've roasted whole chickens this way:

http://www.thepauperedchef.com/2007/09/fastest-roast-c.html

I get the smallest bird in the bin. I probably won't do this many more times since cheaper to buy just frozen boobs, but it works. Roast a small chicken in 30 minutes.

Posted: 12/30/2008 6:17:02 PM EDT

[#14]

Agreed: Steak Alton Brown style is amazing.

I tried this recently. Dirt simple.

Skillet Flatbread

I used half whole wheat, half corn meal. It has no flavor of its own. You either have to add flavor (chilis, corn kernels, cheese, whatever), or you use it as a base for something that has its own flavor (like chili).

It turned out to be as easily said as done: Heat the oven to 450. Start with 1 cup of whole wheat flour or cornmeal. (Or a mixture. I’m also guessing this technique would work for just about any whole grain flour; buckwheat would turn out like a giant blini, right?) If you want a creamy, custardy texture, add 3 cups water. If you want something more cracker-like go with 1 cup of water. Anywhere in between will fall somewhere on the soft-crisp continuum; I’ve settled on 1 1/2 cups. Add a good pinch of salt and whisk until smooth.

You can let the batter sit on the counter as long as you like, up to 12 hours, covered with a towel. The flour obviously absorbs more water and the mixture will separate, so you whisk it again. But the benefits are subtle. Just let it sit while the oven heats.

Like everything about this deal, the pan is also variable. You want a well-seasoned ovenproof skillet or rimmed pizza pan (note from Mark: or a socca or farinata pan, made of tin-lined copper and sold in Provence and Liguria); use a 10-inch and the flatbread will be marginally thicker than it would be in a 12-inch pan. Pour enough olive oil into the bottom so it sloshes around just a bit. If you want to add chopped onion, shallots, garlic, or herbs, now is the time. Pop the pan in the oven to heat until just fragrant (not smoking) then pour the batter in. You’ll see it swirls around and bubbles, cooking fast in some spots, pooling oil in others. All good. You’re just upping the flakiness factor.

Bake for 30 to 40 minutes. It will release from the pan when it’s ready. Flip it over if you want both sides really crisp. Or top it with some sauce and cheese like pizza and pass it under the broiler. Let cool for a sec, then cut as you like and serve from the pan or a board.

Posted: 12/30/2008 6:19:24 PM EDT

[#15]

Alton Brown's Chicken Fried Steak.

Make the gravy in the same skillet right after.

Posted: 12/30/2008 6:24:07 PM EDT

[#16]

someone posted a link to easy home made bread I want to try.

Posted: 12/30/2008 7:01:52 PM EDT

[#17]

Quoted:

Quoted:
My MIL makes cornbread in hers.

THIS!!

Yep, preheat the pan in the oven ( sprayed with a nonstick cooking spray) pour in the cornbread batter and get it back in the oven while its blazin' hot!
Best cornbread ever!

Even better when you use the left over bacon grease. Old school brotha.

Posted: 12/31/2008 7:37:53 AM EDT

[#18]

Quoted:
Alton Brown's Chicken Fried Steak.

Make the gravy in the same skillet right after.

http://img.foodnetwork.com/FOOD/2006/06/26/ea1004_country_fried_steak2_lg.jpg

Wow, that's one I have to try, LOOKS GOOOOOOOD!!!!!!!!!!!!!

Posted: 12/31/2008 7:55:43 AM EDT

[#19]

Doing the Alton Brown Ribeyes this evening

Posted: 12/31/2008 8:03:11 AM EDT

[#20]

Cast iron is made by remelting pig iron, often along with substantial quantities of scrap iron and scrap steel, and taking various steps to remove undesirable contaminants such as phosphorus and sulfur. Depending on the application, carbon and silicon content are reduced to the desired levels, which may be anywhere from 2% to 3.5% and 1% to 3% respectively. Other elements are then added to the melt before the final form is produced by casting.

Am I close?

Posted: 12/31/2008 8:09:07 AM EDT

[#21]

Pineapple upside down cake..........

Ingredients

3/4 cup whole milk

1 cup coarse ground cornmeal

4 ounces unsalted butter

8 ounces dark brown sugar, approximately 1 cup

6 slices canned pineapple in heavy syrup

6 maraschino cherries

1/3 cup chopped pecans, toasted

3 tablespoons juice from canned pineapple

3 whole eggs

4 3/4 ounces all-purpose flour, approximately 1 cup

2 teaspoons baking powder

1/2 teaspoon salt

5 3/4 ounces sugar, approximately 3/4 cup

1/2 cup canola oil

Directions

Preheat oven to 350 degrees F.

In a microwave-proof dish, bring the milk to a boil. Remove the
milk from the microwave and add the cornmeal. Stir and let soak at room
temperature for 30 minutes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium
heat. Once the butter has melted, add the brown sugar and stir until
the sugar dissolves, about 5 minutes. Remove the skillet from the heat
and carefully place 1 slice of pineapple in the center of the pan.
Place the other 5 slices around the center slice in a circle. Place the
cherries in the centers of the pineapple slices and sprinkle the nuts
evenly over the fruit. Drizzle pineapple juice over top.

Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.

In a separate mixing bowl, whisk the eggs. Add the sugar to the
eggs and whisk to combine. Add the canola oil and whisk. Add the
cornmeal and milk mixture to the egg mixture and whisk to combine. Add
this to the flour and stir just until combined. Pour the batter over
the fruit in the skillet and bake for 40 to 45 minutes. Remove from
oven and let cool for 30 minutes in the skillet. Set a platter on top
of the skillet and carefully invert the cake. Serve.

Posted: 12/31/2008 8:14:32 AM EDT

[#22]

We use nothing but cast iron pans/pots @ our house....took the wife awhile to get use to it but we're gtg now.

Posted: 12/31/2008 8:27:13 AM EDT

[#23]

Tag for skillet buttermild cornbread recipe when I get home.

Posted: 12/31/2008 8:30:59 AM EDT

[#24]

I have been wanting to do Alton Browns steaks, but not sure if I should try it with cast iron on a glass top range.

Posted: 12/31/2008 8:31:55 AM EDT

[#25]

Quoted:
Nobody has said Ribeye yet??

Reading is Fundamental

Posted: 12/31/2008 8:32:05 AM EDT

[#26]

Just about anything, but another vote for corn bread.

For a 10 inch skillet, I use 2 boxes of Jiffy corn muffin mix. I know a true southerner would use ground from scratch, but hey I'm from New York so just try it.

2 boxes Jiffy
1 stick of butter
1 16 oz jar/bottle of honey
other ingredients on the box

Preheat oven according to directions. Preheat skillet on stove top or in oven. Mix the cornbread according to directions. Put one half of the stick of butter in the preheated skillet cover the bottom of pan, and pour in corn bread mix; you should hear a little sizzle.

Bake until lightly golden one top, slightly longer than directions, remove from oven. Drizzle/pour the WHOLE bottle of honey over top of the cornbread. Cut up remaining butter into tablespoon sizes and spread on top of the bread too. Put back in oven until butter has melted; remove from oven.

The best cornbread you will ever have.

NN

Posted: 12/31/2008 8:35:39 AM EDT

[#27]

Quoted:
I have been wanting to do Alton Browns steaks, but not sure if I should try it with cast iron on a glass top range.

It will be fine. Don't worry.

Posted: 12/31/2008 8:45:00 AM EDT

[#28]

Quoted:
I finally got a CI skillet (by way of a Christmas gift). The other day we cooked ribeye steak in it using Alton Brown's directions and the steak was out of this freakin' world. I mean it was unbelievable, even the kids were talking about how great it was.

I've been cooking steaks this way for years - learned it from Cuisine Magazine (great cooking mag.)

Easily the BEST way to cook a steak. Better have a good stovetop fan, though...

Chicken is great, but requires roasting as well.

Fresh tuna steaks are heavenly in a hot CI skillet. Do it exactly like the steak, except roast for 1 minute per side per inch, and serve immediately.

Posted: 12/31/2008 8:50:59 AM EDT

[#29]

Quoted:

Quoted:
I have been wanting to do Alton Browns steaks, but not sure if I should try it with cast iron on a glass top range.

It will be fine. Don't worry.

Yes, the steak, pan and stovetop will be fine, but as ERACER notes above, you'll need a good fan to avoid smoking up the house, and your stovetop will get good and splattered.
Weather permitting, you can heat the skillet on an outdoor gas grill turned up to full blast with the lid closed.

Posted: 12/31/2008 9:23:28 AM EDT

[#30]

Another BIG +1 on the Alton Brown steal recipe. I did New York Strip steaks that way and my wife and kids said it was the best steak they've ever had.

I told her I got the recipe here on arfcom.

Posted: 12/31/2008 10:00:10 AM EDT

[#31]

sliced potatoes
bacon (of course)
onion
red pepper flakes

Win.

Posted: 12/31/2008 10:10:43 AM EDT

[#32]

Burgers. Better than any grill.

Defrost bubba burger similar high fat burger. Salt, pepper and Worshershisshisher sauce to taste. Pre-heat oven to 450. Get CI pan smoking hot.

Cook burger 1 minute on each side then put pan in oven for 3 minutes. Remove from oven and let burger rest for a few minutes.

The burger is perfectly cooked and super jucy.

Posted: 1/1/2009 3:23:15 PM EDT

[#33]

I tried the Alton Brown technique tonight. Incredible steak. My wife said it was much better than Ruth's Chris. She also ate all her steak, and I've NEVER seen her do that.

Posted: 1/1/2009 3:35:31 PM EDT

[#34]

PIZZA!!!!!!!!!!!

Make your own pizza in cast iron skillet!!!!..............baked in the oven of course!

Posted: 1/2/2009 8:55:23 AM EDT

[#35]

I did the Alton Brown method on some sirloin steaks and they were just OK. Not sure if I used enough salt (kosher) and pepper?

I mean they were done to my liking and tasted fine, just kind of bland??

Any clues?

Posted: 1/2/2009 8:59:58 AM EDT

[#36]

Bear Paws .............

Thinly sliced taters pan fried with some thinly slides onions as well ..... when just about done take an egg and scramble it then mix in with the taters and onions .... serve with bacon and ketchup ............ kick ass

Posted: 1/2/2009 11:34:04 AM EDT

[#37]

Quoted:
I did the Alton Brown method on some sirloin steaks and they were just OK. Not sure if I used enough salt (kosher) and pepper?

I mean they were done to my liking and tasted fine, just kind of bland??

Any clues?

Aren't sirloin steaks rather lean? That might have something to do with it. Try it with a ribeye steak and get back to us.

Posted: 1/3/2009 7:37:55 AM EDT

[#38]

Quoted:

Quoted:
I did the Alton Brown method on some sirloin steaks and they were just OK. Not sure if I used enough salt (kosher) and pepper?

I mean they were done to my liking and tasted fine, just kind of bland??

Any clues?

Try it with a ribeye steak and get back to us.

Exactly. Stay as exact to his directions as you can.....can't see how you can go wrong on this one if you do.

Posted: 1/3/2009 8:04:35 AM EDT

[#39]

Cheese Omlette. This takes a bit of practice to get right…

Put some oil in the skillet and start it to heating.

Crack two or three eggs in a bowl, add pepper or other seasonings, and mix it up good with a fork.

Get a couple slices of cheese, and some ham or bacon. Bend the cheese slices into 4 long strips and break up the ham or bacon into small chunks.

When the oil gets good and hot, right before it starts smoking, pour the egg in the skillet. Your goal is an even coating of egg on the bottom of the skillet. (Stick the bowl and fork in the sink and fill them with water so the egg doesn’t harden up.

If you want toast, now’s a good time to start it.

Now, here’s the tricky part… You want the egg thoroughly cooked so you need to flip it. Wait until the egg is solid enough and use a spatula to flip it over. This cooks the egg thoroughly. (If you skip this step the egg won’t cook because the cheese will cool it below egg cooking temperatures.)

Turn down the heat a bit and quickly add the cheese and bacon/ham. Imagine dividing the egg into 4 strips… put the cheese and bacon/ham on the second strip. Then, roll it up and turn it a couple times while the cheese melts. (It might help to preheat the ham if it’s been in the refrigerator.) When the cheese is melted, it’s done.

Enjoy.

Posted: 1/5/2009 10:43:51 AM EDT

[#40]

Quoted:

Quoted:
I did the Alton Brown method on some sirloin steaks and they were just OK. Not sure if I used enough salt (kosher) and pepper?

I mean they were done to my liking and tasted fine, just kind of bland??

Any clues?

Aren't sirloin steaks rather lean? That might have something to do with it. Try it with a ribeye steak and get back to us.

I used sirloin and it kicked ass! I did use Kosher salt and fresh ground black pepper.

Posted: 1/5/2009 7:05:12 PM EDT

[#41]

Quoted:
I used sirloin and it kicked ass! I did use Kosher salt and fresh ground black pepper.

Thanks, now I feel like even more of a failure!

I did use Kosher salt and fresh ground black pepper like you.

I'll try a ribeye and more salt and pepper.

Practice makes perfect!

Warning

Confirm Action

[ARCHIVED THREAD] - Cast Iron Skillet Receipe - Got one?

Ingredients

Directions

[ARCHIVED THREAD] - Cast Iron Skillet Receipe - Got one?