Find a wide variety of recipe uses for your cast-iron skillets and pans that will deliver full flavor in every bite.
These delicious cast-iron recipes range from cobbler and cakes to burgers and steaks. All delectable and amazing, you’ll be wondering why you neglected your cast-iron cookware for so long.
First up is Chimichurri Mac and Cheese. Chimichurri–the South American herb sauce typically served with meat–revs up basic mac and cheese with tangy flavors. You can also serve this in individual ramekins or small serving skillets.
The button mushrooms should be cooked in a cast-iron or heavy skillet instead of a nonstick skillet because you need high heat to get a nice browning. You could also use this hearty side dish as a filling for stuffed cabbage.
Make food truck-style fish tacos at home using fresh tilapia, avocado, cilantro and corn tortillas and topping with a creamy onion-jalapeño mixture for amazing flavor.
Serve this vegetable medley with simple grilled pork, chicken, or fish. Add the vegetables to a hot cast-iron skillet, cover, and cook 5 minutes without stirring so the natural sugars caramelize and add flavor.
You can make the onion mixture for this dish up to two days ahead of time. Refrigerate it in an airtight container, then bring the mixture to room temperature before assembling the frittata. Serve with cut-up fruit and toasted bagels with cream cheese.
Chermoula is a versatile North African herb-and-spice sauce that works beautifully with this dish. Use a cast-iron grill pan for this dish, as a nonstick grill pan can't handle high heat.
A Dutch baby is a puffy, baked pancake. A preheated cast-iron skillet enables the batter to start cooking immediately and causes it to puff. Cook the bananas while the Dutch baby is in the oven, so they'll be done at the same time.
The combination of cumin, coriander, and ground red pepper create a tasty rub for the beef. Brown sugar aids caramelization. Heating the cast-iron skillet results in a flavorful seared crust on the sirloin steak without having to first brown the meat on the stovetop.
Just the thought of cooking these savory little cakes up in the cast-iron skillet should make your mouth water. We modernized this old-fashioned recipe by adding panko breadcrumbs, which makes the cakes nice and crispy.
Italian flavors abound in this vegetarian one-dish meal of Asparagus, Tomato, and Onion Farinata. Farinata is a thin cake made with chickpea flour. The chickpea flour makes this crispy crust high in fiber and gluten-free.
This one-dish pork tenderloin entree is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.
An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.
Incorporate more fish into your healthy diet with this easy-to-make trout recipe. Enjoy an extra kick of flavor from the smoked salsa that serves as an elegant garnish for this fish-based main dish.
A screaming-hot skillet and baking sheet yield fantastic seared scallops and quick-roasted veggies. The luxurious sauce is little more than butter emulsified into reduced white wine--keep the butter cold and whisk it in gradually for the creamiest sauce.
If you like your beef more rare, keep the steak whole and rub with seasonings; grill about 3 minutes on each side. Let steak stand 5 minutes; cut across grain into thin slices for the tacos. If you'd like something richer than sour cream, try crema Mexicana, usually located with the Mexican cheeses.
We pair simply seasoned beef tenderloin with a flavorful sauté of fresh green beans, onions, shallots, garlic, and balsamic vinegar—all for under 250 calories per serving.
A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don't have truffle oil, you can use olive oil for a more subtle flavor. Use a mandoline for quick, easy, uniform potato slices.
Serve this savory caramelized onion, Gruyère, and bacon spread with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.
The key to a successful stir-fry is the level of heat. Use a cast-iron skillet to ensure the dish is hot enough during cooking and this Asian style stir-fry will be ready to devour in no time.
Although it is one of the most popular species, tuna is tricky when it comes to sustainability. To make sure you're making a sustainable choice for this delicious tuna dish, buy U.S.-caught fresh or frozen Pacific albacore tuna.
Farmed char is widely available and has a mild flavor and a great texture. It's similar to salmon but not quite as rich and fatty. Wild arctic char from the northern seas is available only for a few weeks in late summer. It is a sought-after delicacy, and one that will cost you. If you find fresh, it's well worth the splurge.
A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. This recipe is smoky, so keep an exhaust fan on high or cook in a skillet on a hot outdoor grill.
Serve these garlicky, spicy meatballs with steamed sugar snap peas and two cups cooked rice tossed with 1 tablespoon chile paste—you'll find it on the ethnic aisle of most supermarkets or at Asian grocers.
Dish up a company-worthy dish that calls for only four ingredients, plus salt and pepper. Choose roasted asparagus as a bright, fresh partner for this main dish.
This iconic dessert was allegedly created by the Tatin sisters of France's Loire Valley. Legend is that while trying to repair a baking error, they ended up with this upside-down dessert of flaky pastry and apples bathed in caramel.
The inspiration for this dish is a Creole classic, grillades and grits. Look for Berkshire, Duroc, and other heritage pork at specialty markets.
Quick-cooking red lentils don't need to be pureed since they break down as they cook. Lentils are a great source of protein, as well as fiber. This recipe gives 20 percent of your daily fiber goal. Serve over brown rice with a side of broccoli for a vegetarian meal.
Roasting shrimp atop a bed of hot rock salt cooks the shrimp evenly and helps hold in moisture. Because the shrimp are cooked unpeeled, the salt does not permeate, and the results are tender and juicy.