Brand new to the cast iron skillet, but have always heard about how great they are. My family is a fairly meat and potatoes type of family, but interested in hearing any recipes, or general cooking recommendations, you may have.

Can you make good grilled chicken, beef options, pork chops, etc? Feel free to share pics!

You can cook pretty much anything in a cast iron skillet. Not grilled chicken though

Seared okra and tomatoes, my favorite side dish of all time.

Chipotlemonger said:

---

Seared okra and tomatoes, my favorite side dish of all time.

---

Worthless without a recipe, I love okra and tomatoes and am interested in this recipe.

I think the real question is what can you not cook in a cast-iron skillet?

I've done everything from breads, gravy, pizza, steak, roast chicken, roasted vegetables, everyday sauteeing, fried foods, etc.

I use it almost daily and it has a permanent residence on my stovetop.

ValleyRatAg said:

---

Chipotlemonger said:

---

Seared okra and tomatoes, my favorite side dish of all time.

---

Worthless without a recipe, I love okra and tomatoes and am interested in this recipe.

---

Season with salt and pepper in a bowl, mix with a little oil, sear in a ripping hot cast iron, done.

My wife just made a skillet pizza using a recipe she saw on the Pioneer Woman. It was surprisingly good.

One of my favorite cast iron recipes:

https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

That's worthless without some timing info.

/sarcasm

Charro beans and cast iron cornbread is a monthly meal in my house.

Burger! The best

Thanks, all! Keep the recipes coming!

Deep Dish Dough

1 packet yeast
1 tsp sugar
1.25C warm, filtered water. About 105 degrees
1.5C Bread flour

In a large bowl, dissolve yeast and sugar in warm water and let proof for about 10 minutes. Mix in the bread flour until you have a batter consistency. Cover with saran wrap and leave out on the countertop for about 6 to 8 hours.

1.5-1.75 Bread Flour
1 tsp sugar
2 tsp salt
2 Tbls Olive Oil
2 Tbls melted butter

Mix everything into the wet batter that has been sitting out until well Incorporated. Knead a couple of times by hand. After kneading, cover with saran wrap and put it in the fridge overnight.

Go to YouTube and search Cowboy Kent Rollins. More cast iron recipes than you can shake a stick at.

Chicken piccata rocks

Cast Iron is just as good on the stove as it is in the oven. Its versatility is also a plus. All the suggestions posted so far are good.

I had some pork chops in the fridge that needed to be cooked today. Seared them real quick on a hot cast iron skillet. Set them aside. Added a little oil to the skillet with some rice. Toasted the rice, then added onion, chicken stock, and a little water. --- This part is very similar to Mexican rice. It is more like a wannabe dirty rice.

Then I set the porkchops on top, place a lid on it and put it in the oven in the oven @ about 350 to 375 depending on how much rice, liquid, porkchops.

Its about 1 part rice to 1.5 parts liquid. You can check on it and if it needs more liquid, add it. If you put in too much liquid, take the lid off.

Do not forget to season along the way and add anything you want. It is a super easy mid-week meal. I like using bone-in pork chops.

How long in oven?

25 to 45 minutes depending on the skillet size / amount of food.

Start checking the rice and pork chops after about 15 to 20 minutes to see if they are done and check the moisture level of the rice. If it need more liquid add it. If it has too much liquid remove the lid towards the end of cooking.

If you are using really thick pork chops, cook them for a bit on each side versus a quick sear so they get cooked all the through through in the oven. Those really thin pork chops just need a quick sear on a really hot skillet.

This is one of those dishes that is just a little different each time you cook it. It depends on what you have or what you feel like. When one of my kids makes it he uses Tony Chachere's, my wife adds a a can of Rotels and tomato sauce.

Just add what you like or normally season with. That is why cooking is so fun. You can go in many different directions.

Sometimes it doesn't turn out and thatch funny too. I made made a few last minute pizza orders over the years because things did not turn out well.

Two cooks in so far, whole roasted chicken and crispy potatoes (fantastic) and seared ahi tuna (a tad overcooked).

Any recommendations for how high the stove should be turned on? I keep reading "get the cast iron hot as hell" but does that mean to crank the stove top way up? Or just medium heat but let it heat up for awhile?

RooAg said:

---

My family is a fairly meat and potatoes type of family, but interested in hearing any recipes, or general cooking recommendations, you may have.

---

Beef hash from leftover pot roast. Cube up the pot roast. Brown some cut up potatoes and onions. Mix in the pot roast to reheat. Season generously with salt and pepper. Little bit of parsley if you're feeling fancy.

Bruce Almighty said:

---

Charro beans and cast iron cornbread is a monthly meal in my house.

---

Open a can of HEB charro beans, drain them, put a tablespoon of lard in a cast iron skillet, when lard is melted and hot add the drained beans, fry and stir while mashing up the beans with a potato masher......best refried frijoles you'll ever eat......Lard is the key. Don't use crisco or liquid vegetable oil

This Chrissy Teigen recipe for stuffed chicken breasts plows imo
https://www.google.com/amp/s/nevernothungry.com/prosciutto-wrapped-stuffed-chicken-breasts/amp/

I'm very much an amateur cook so I look to the experts. This cornbread recipe is our go-to.

https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669

Gonna have to try that cornbread.

I did steaks tonight, got a great crust. They were excellent . Pretty simple but may have had too much oil or butter.