What can cast iron do? Cast iron loyalists swear by its ability to crisp chicken, toast up cornbread, and add a caramelized sheen to tarte tatin.
But, when our test kitchen got their hands on the gorgeous new Triple Seasoned Collection from Lodge, the question changed to “What can’t cast iron do?” The newest innovative collection from Lodge is triple-seasoned, so it’s naturally nonstick, lighter weight (up to 25% lighter!), and is wildly durable (think: simmering tomato sauce — no problem!).
To celebrate the launch (and the fact that Williams Sonoma is the exclusive retail partner) we took a second look at some of our favorite cast iron recipes and updated them to make them even better. Yep, sometimes even the classics can benefit from a bit of innovative thinking.
Read on to get the recipes and click here to shop the new Triple Seasoned Collection from Lodge.
1. Shareable Chocolate Chip Cookie
Sure, you could make top-notch chocolate chip cookies and set them out for friends. You could. But you could also plop a still-warm skillet cookie on to a trivet, dollop a few scoops of vanilla ice cream on top, and watch everyone go wild for it.
2. Skillet Gluten-Free Fried Chicken
Because of its nonpareil heat-conducting properties, there’s nothing like cast-iron when it comes to making dreamboat fried chicken. This recipe is actually gluten-free, and shines thanks to a batter brimming with two cups of buttermilk and a generous dusting of smoked paprika. We love Lodge’s pan for this recipe because the triple seasoning keeps the chicken from sticking.
3. Skillet Rolls With Raspberry Jam
Nestled together as pretty as a picture, these skillet rolls remind us of how much cooler cast-iron cooking can be than baking in traditional bakeware. You can make these the night before you want to cook them and just pop the whole pan in the fridge. Drizzle the icing over the whole finished shebang and again, just serve in the pan. (Those high sides provide enough cover that you can sneak a second roll!)
Nervous about making a tomato dish in cast-iron because of the acid in the ‘maters? Don’t be! When it’s this well-seasoned and well-cared for, it’s just the thing for making this easiest of easy egg dishes, shakshuka. (It’s the rare meal that guests love just as much for brunch as they do at dinner.)
Do your searing and cooking all in one pan, to mesmerizing effect, with this chicken tagine. There’s nothing in the world like cast-iron for crisping up chicken and searing steaks. This recipe benefits from plenty of Mediterranean flavors like bright lemon and cracked green olives.
6. Skillet Pancetta-Chard Lasagna
Goodbye red sauce, hello bechamel. (But ooey-gooey melted cheese? You can stay.) Consider cast-iron for all your baked pasta moves, such as this chard-and-pancetta lasagna. When examining savory skillet recipes in general, look for the ones that allow you to do your searing in the skillet itself, removing ingredients or folding in new ones as you go. It’s a smart way of eliminating dishes.
A classic for a reason, skillet cornbread is the Platonic ideal of cornbread. The butter you use to grease the pan gives the dish itself a sort of sheen in every slice. This cornbread is particularly marvelous thanks to a spoonbread-like technique of pouring spicy honey over the entire thing, straight out of the oven. It packs serious heat, and is just the thing to serve alongside chili, fried chicken, or steak and a big green salad.
Is there anything cast-iron can’t do? Click here to shop the new Triple-Seasoned Collection from Lodge.
This was very helpful
Very beautiful! Some points are very true!
Thanks for writing this new review and
The rest of the page is a lot of fun too.
I am more than happy to discover this wonderful site.
I have to thank you for taking the time to do this wonderful read !!
I definitely appreciated every bit and saved you
I like to follow new articles on your blog.
i read this site and sent it to many people.
I am more than happy to uncover this great site.
I need to to thank you for your time due to this wonderful read!!
I definitely appreciated every little bit of it and I have you saved
to fav to look at new things in your blog.
I’m impressed, I have to admit. Rarely do I encounter a
a blog that’s both educative and amusing, and without a doubt, you have
hit the nail on the head.
wow thanks for sharing I love this food I am so lucky to share this respi
Nice blog, I totally loved it, Thank you so much for sharing such kind of topics
It is wonderful to be here with everyone, I have a lot of knowledge from what you share, to say thank you, the information and knowledge here helps me a lot