Spice and Herb Suggestions for Cast-Iron Cooking

Part of the Cast-Iron Cooking For Dummies Cheat Sheet

The fact that your cast-iron cookware is seasoned doesn’t mean that it imparts any flavor — far from it. However, you can change the taste of a dish you cook in cast iron — or any pot or pan — with herbs and spices. The following list recommends some fun spices and herbs that introduce some extra flavor in the accompanying foods.

  • Allspice: Beef roasts, pork, potato soups, and oyster stews

  • Basil: Beef, pork, fish, shellfish, fried chicken, clam chowder, beef stew, green beans, and squash

  • Chili powder: Shrimp, fried chicken, and beef stew

  • Cinnamon: Ham, pork, stewed chicken, carrots, and sweet potatoes

  • Cloves: Corned beef, ham, fish, roast chicken, baked beans, bean soup, carrots, squash, and sweet potatoes

  • Ginger: Beef roast, chicken, and duck, baked beans, rice dishes, seafood, bean soup, carrots, and squash

  • Nutmeg: Pot roast, fried chicken, beans, and carrots

  • Oregano: Swiss steak, veal, chicken, pheasant, fish, shellfish, and stews

  • Sage: Pork, veal, chicken, turkey, duck, stew, squash, biscuits, and cornbread

  • Thyme: Roasts (all types), clam chowder, stew, carrots, green beans, potatoes, biscuits, and cornbread

Start out using just a little bit of the spice and add more as you go.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus

SERIES
Cast-Iron Cooking For Dummies Cheat Sheet

Advertisement

Inside Dummies.com