Cast Iron

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Country Ham and Red-Eye Gravy

Country ham and red-eye gravy is a traditional part of a Southern breakfast, often served with biscuits and grits. This red-eye gravy served with ham has been a favorite breakfast food for over a hundred [more…]

Perfect Pot Roast

Beef pot roast gets a bad rap as being tough, dry, and stringy. This recipe gives you the secret to a tender, fall-apart-at-the-touch-of-a-fork pot roast. First, select a roast that has consistent marbling [more…]

How to Make Fried Chicken in a Cast Iron Pan

Fried chicken is delicious and easy to make in a cast-iron skillet. Cast-irons skillets are especially good for frying chicken (you can even find some cast-iron skillets called “chicken fryers”). Get your [more…]

Dutch-Oven Thyme Pork Roast

What’s a pork roast? Just about any unsliced cut from the hog. For this recipe made in a Dutch oven, get a loin-end pork roast. If you prefer a boneless cut, use center-cut pork roast. [more…]

Louisiana Seafood Gumbo

Gumbos are a Creole specialty. Thick like stew, gumbos traditionally include seafood, okra, as well as other vegetables, such as tomato and onion, and meat, chicken, sausage, and ham — or any combination [more…]

How to Season Your Cast-Iron Pan

Cast-iron pans that aren’t preseasoned come from the factory with a protective coating. To season your cast iron, you need to wash the coating off and then get to seasoning. The cast-iron seasoning process [more…]

Seafood Chowder

Chowders are thick, chunky soups. Traditionally, all chowders included seafood — and this seafood chowder recipe holds true to the original chowders: Seafood is its main ingredient. In addition to clams [more…]

Aebleskiver (Danish Pancake Balls)

To make aebleskiver (or Danish pancake balls), you need a specialty cast-iron pan (called either a Danish cake pan, aebleskiver pan, or munk pan). Danish pancake balls make a wonderful start to any morning [more…]

Buttermilk Pancakes

Hot off the griddle, these moist and delicious buttermilk pancakes can stir up memories of days gone by. You can serve these buttermilk pancakes with any type of syrup you like or maybe just some sliced [more…]

Seafood Skillet

You can cook this seafood skillet dish in a single skillet, as in this recipe, or you can cook each seafood serving in its own single-serving skillet. Using individual skillets requires a little more work [more…]

Chicken Marsala

Marsala is a type of wine originating in Marsala, Sicily. In Chicken Marsala, this wine is a key ingredient in the sauce, hence the chicken dish’s name. Marsala wine comes in two types: sweet and dry. [more…]

Blueberry French Toast Cobbler

This blueberry cobbler uses French bread, which makes the best French toast (and therefore the best blueberry French toast cobbler), but it isn’t the only kind of bread you can use. If you don’t have French [more…]

How to Make Your Cast Iron Last

Cast iron pots and pans can last for generations, unlike other types of cookware. But you do need to take care of your cast-iron cookware because it isn’t indestructible. Follow certain cast-iron-care [more…]

Hushpuppies

Hushpuppies started as delicious cornmeal fritters called croquettes de maise. The name hushpuppy came about when an old Creole cook was frying a batch of catfish and croquettes. His hungry dogs began [more…]

Types of Cast-Iron Cookware

You can find cast-iron cookware in a variety of shapes and sizes. The most popular cast-iron pieces are skillets and Dutch ovens, but you can find all sorts of other basic cast-iron pans and pots, too: [more…]

Spicy Stir-Fried Okra

Okra is technically a fruit, but that doesn’t stop people from preparing, cooking, and serving it as a vegetable. This stir-fried okra recipe includes gingerroot, which adds a spicy dimension. [more…]

Nutty Funnel Cakes

A summertime fairground favorite, you can make funnel cakes at home. Top your funnel cakes with cinnamon-sugar, which this recipe specifies, or confectioners’ sugar, fruit, and just about anything else [more…]

Savory Dill Bread

The sugar in this savory dill bread recipe isn’t strictly for taste; it actually affects how your loaf of dill bread rises. This little bit of added sugar gives the yeast more sugar to act on, creating [more…]

How to Shop for Cast-Iron Pans

Before you cook with cast-iron pans, you have to shop for cast-iron pans. You may find your pots at a garage sale, farm auction, or antique store, but no matter where you find your cast iron, pay attention [more…]

How to Season Cast-Iron Pans

Seasoning cast iron is simple and essential. A well-seasoned cast-iron pan provides a cooking surface manufactured, non-stick coatings can only dream about. To season your cast-iron cookware, follow these [more…]

Spice and Herb Suggestions for Cast-Iron Cooking

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 [more…]

Common Ingredient Substitutions for Cast-Iron Cooking

You’re elbow-deep in a recipe specially chosen for your new cast-iron pan and discover you’re missing a key ingredient. It’s a common scenario — you don’t always have exactly what a recipe calls for or [more…]

Equivalent Measures for Cast-Iron Cooking

When you adjust recipes as you cook with cast iron or other types of cookware, it helps to know measurement equivalents so that you can divide or double ingredients accurately. The following table lists [more…]

Cast-Iron Cooking For Dummies Cheat Sheet

Cooking with cast iron is a satisfying experience that bridges the span from the days of hardy pioneers to current value for efficient, non-toxic cookware. If you’re new to cooking with cast iron, you [more…]

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