Cast Iron Skillet

I use my cast iron for
Deep frying
Pan-frying
Sauteing
Stir-frying
Eggs
Cornbread
Smothering

Kay - if I made cornbread in anything BUT a cast iron skillet, my grandmother would come back from the grave just to kick my butt!

I think you can pretty much cook anything as long as it's not acidic.
Tomatoes and vinegary things can leach through the seasoning coating and pick up an irony taste.

Cornbread!!!! Bakes cornbread better than anything else.

I LOVE my cast iron pans.

I have 1 small one that is cornbread only.

The others I cook anything that I would cook in my All Clad stainless.

Pot roast, pan seared steak, city chicken, chicken kiev, etc.

A couple things about cast iron-- always use at medium heat or lower, and never wash with detergent. I dry mine with a cloth and finish it off on the range on low for a few minutes to prevent rust.

I cook a lot of stuff in my skillet. Peppers and onions in the skillet-- great for fajitas. Fried eggs (although you may want to use the skillet more before attempting it); pancakes/french toast. We also use ours for veg products like Morningstar chick'n starters or veggie burgers. Home fries and hash browns are great in it too.

I have the one my mom made breakfast in every.day.of. my.childhood. The question is what can't you cook. It cooks evenly like the most expensive cookware.

My husband insisted I needed a nice set of pans and I hardly use them. I use the iron skillet for almost everything.

• Roast – brown it on the stovetop then stick it in the oven using the same skillet
• Half a chicken – brown it on the stovetop then stick it in the oven using the same skillet
• Fried eggs
• Omelets
• Fajitas
• Fried potatoes
• French toast
• Browning vegetables

It is just endless.

I cook greens (with sauted chopped tomatoes, onions, garlic, and ginger root) in our cast iron pans regularly. For taking care of it, I don't immerse it in water--just clean out the leftover food with paper towels. Just make sure that you do dry it well after each use, and I often rub some vegetable oil on it before storing it. With a little care, it will last for years!

I use it for cornbread, frying corn tortillas, grilled cheese, basically just like any other pan. Here's a yummy cookie recipe to use it for: http://www.onedishdinners.com/2012/01/skillet-chocolate-c...

Here's a place to start:

http://www.eatingwell.com/recipes_menus/recipe_slideshows...

I use my iron skillets for hamburgers, chicken, ham and eggs, bacon, pancakes - about anything I'd use another type of skillet for.

Pineapple upside down cake!

You can use it for anything except anything acidic. I cooked beet greens in it and it was a nightmare. So just be careful because they turned black.

almost anythng you would cook in a non-stick pan. i love mine. My son loves to cook eggs and make sandwiches. sloppy joes, hamburger, chicken, pork chops, veges, omelets. Its my fav pan. Don't wash it with soap. The parts you covered when you seasoned it will get soap in it and your food will taste like soap or at least have a soapy flavor and you will have to reseason it. At least I always did. Ruined the seasoning every time. You can wash it with salt if you need to scrub it. It will maintain the seasoning and clean it at the same time. Otherwise a wet rag should be fine.

My dad even used it in the oven for cobbler.

I have many different sized cast iron pots and pans. I use mine for everything, and after a few years you can use them for acidic foods without breaking down the smooth surface. When you first get one, cook fatty foods in it for the first few weeks, this will keep it seasoned well. Bacon, popcorn in oil, hamburgers, even deep frying works well. I do have to re-season mine once in a while if I have neglected them (I sometimes for get to dry them all the way or the kids stack them wet, so they rust). Usually, I just cook some bacon and they are good again :)

I cook in mine all the time. I haven't used the nonstick pan for over a year! (I kept it just incase) I cook my potato and eggs in it every morning. Don't be afraid to use butter...the eggs slips right off. I'll fry up some bacon and it seasons it really nice. I actually haven't have to reseason it, since frying up some chicken pieces or bacon keeps it going. I avoid tomatoes because I read that it will break down the seasoning. I also just wipe it down with a wet rag or wash it with some soap and water. (Soap is not going to break down the seasoning)

Growing up, it was the only frying type pan my grandmother had. She cooked everything in it.

We have one we use while camping. Great for bacon and home fries.