Cast Iron Recipes
Cast iron cookware is one of the most versatile cooking materials available. A favorite of professional chefs, cast iron offers a naturally non-stick surface and gives your dishes a flavor that can not be achieved using any other cookware. At Iron Pots Depot we want you to get the most out of your cast iron experience. Following are some great recipes that will have your mouth watering and your family coming back for seconds.
Cobblers have been a dessert favorite in America since the first settlers arrived on its shores. Looking to create their favorite recipes, many settlers could not find the proper ingredients. Being the innovative culinary connoisseurs that they were, they began to use whatever seasonal fruits were available. Without the luxury of a brick oven where they could make traditional pies, the settlers would cooks would make their fruit dishes in cast iron pots (which was usually all they had) over an open fire and then place a thin layer of dough over the top - and the cobbler - or slump or grunt, as it was known - was born.
A well-seasoned cast iron skillet will allow you to cook your Thanksgiving cobbler or any other meal without the need for additional butters or oils to keep your cobbler from sticking- making your favorite desserts healthier and more natural tasting. Cobblers can be made with any variety of fruit fillings - from the ever popular cherry and apple - to the should be a fruit: rhubarb. With the following easy recipe for your cast iron skillet you can use any type of filling you want, but I'm going with my all-time favorite. The blueberry.
- Blueberry Filling - 1 Can
- Real Butter - 1 Stick (4 ounces)
- Milk - 1/2 Cup
- Sugar - 1 1/2 Cups
- Baking Powder - 2 TBSP
- Flour - 1 Cup
Preheat your oven to 350 degrees. In a 12 inch cast iron skillet, melt the butter and add 1/2 cup of sugar along with the can of blueberry pie filling. Combine the remaining ingredients in a separate dish and mix them thoroughly. Pour the ingredients over the pie filling and bake at 350 degrees for 25-30 minutes or until the topping has browned. Turn off your oven and leave the cobbler in the hot oven until the topping has turned crusty.
Thanksgiving skillet cobbler is best when served hot with a side of your favorite ice cream. The beauty of your cast iron skillet is that it will cook your cobbler more evenly and lessen your chances of burning what is truly a mouth-watering dessert. Remember that cast iron retains heat better than all other types of cookware so use caution when grabbing the handle even after it has been removed from the oven.Back to top
- Favorite Pasta (3 Cups Uncooked)
- Ground Italian Sausage (2 Pounds)
- Pepperoni (1 Package, Sliced)
- Tomato Paste (6 Ounce Can)
- Pizza Sauce (Two 14 Ounce Jars)
- Minced Chopped Onion (1 Medium)
- Garlic Clove (1 Small)
- Fresh Mushrooms (1 Pound)
- Oregano (1/2 Tablespoon)
- Mozzarella Cheese (3 Cups, Shredded)
- Parmesan Cheese (3/4 Cup, Grated)
Preheat oven to 350°. Begin by cooking the pasta until the pasta is tender while browning the Italian sausage with the onion and garlic over medium heat in your cast iron casserole pot. Once the Italian sausage is browned, drain and then add in the mushrooms, pizza sauce, tomato paste, oregano and let it simmer. Add the pasta to the sauce and stir it into the meat sauce. Remove the casserole pot from the heat, using oven mitts and place on a cast iron trivet to avoid burning your counter-top. Cover pasta completely with mozzarella cheese and Parmesan cheeses and then place the pepperoni slices on top of the cheese.
Place the cast iron casserole dish or dutch oven in the oven and allow to bake for 25-30 minutes. Remove the pizza casserole from oven and allow to cool. This Italian dish will serve 12-14, making it perfect for a holiday dinner side dish or even the main course.Back to top
- 4 pieces of boneless/skinless chicken breasts
- 1 1/2 Sticks of real butter
- 1 Pack hamburger or hot dog buns - dried
- Garlic salt
- Grated Parmesan cheese
- 1 Tbsp parsley flakes
Preheat your cast iron skillet and dutch oven or camp pot. Grind the hamburger or hot dog buns until they are finely ground. Add the grated Parmesan cheese and garlic salt to taste (this is not an exact science, I use a LOT of garlic salt) and then add parsley for color. Melt the butter in the skillet and then, using tongs, dip the thawed chicken breasts into the butter and then the breading mixture. Place the chicken into the preheated cast iron dutch oven or camp pot and pour the remaining breading mixture and butter over the top. Cook until chicken is no longer pink and the breading turns a golden brown.
Cast iron cookware such as cast iron skillets, camp pots and even cast iron bakeware is very inexpensive compared to other cookware materials. With cast iron cookware, outdoor cooking doesn't have to be hot dogs and hamburgers, although it is also a possibility by turning your cast iron camp pot into a griddle.Back to top