'cast iron' on Serious Eats

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

There's a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest. More

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot. More

Pan-Roasted Chicken With Vegetables and Dijon Jus

While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot. More

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory. More

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home. More

Cast Iron Cooking: Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings. More

Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings. More

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you? More

Easy Pull-Apart Pepperoni Garlic Knots

These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well. More

The Food Lab: How to Make the Best Potato Hash

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.) More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

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