Let’s compliment the OT thread with some cast iron specific recipes.

I made some Shiner-glazed pork chops w/ mushrooms last night. Pan fried the seasoned pork until 145°, the removed it and sautéed some mushrooms in 2T butter. Deglazed the pan after that with a heavy splash of Shiner, and once that reduced a bit, I brought the pork back to the party & turned off the heat. Served it with mashed potatoes & mixed veggies.

I love how cast iron produces good even heat. Past that I don't see how cooking in it is any different than anything else.

Last thing I made in mine was eggs and bacon.

I feel way better when using a cast iron pot when I put the lid on it and use it in the oven. Even though my regular stainless can handle the oven I feel better using the cast iron products I have.

My ol lady's grandma does an everything breakfast in one pan using cast iron. Its a mix of bacon, potatoes, eggs, and sausage. No idea how much of each, I think she eyeballs it. Assuming she does bacon first, then potatoes in the grease, then cracks some eggs in and mixes as they finish, then add back in browned sausage and bacon to complete. Served with hot sauce. Compliments well with a coffee and Pendleton.

Make a cobbler in a dutch oven for a cast iron specific treat. Mix up half a box of yellow cake mix (save the other half) Melt a stick of butter in the dutch oven first, then dump the cake mix in. Big can of peaches, enough to make no more than 3/4 pot though or it’ll boil over. Drain the juice into a pot, warm and season to taste. Little allspice maybe and a little sugar, not too much, cake remember? When the juice is right, cool it and put the peach slices back in. Ladle the peach’s and juice gently over the batter and put it in your preheated 350° oven.

Oh man. Hope you have some Blue Bell!

Wait, do you not use the other half of the cake mix? And how long at 350?

No. It only takes half a box, unless you’re making a really big cobbler. The crust will crawl up the sides and cover the top. When the peaches are bubbling and the crust is brown it’s done.

This is one of my favorites, even though they say you aren't supposed to cook acidc foods in cast iron. Just tastes better off the campfire. Best thing to do is get all together in the early afternoon and then set it in the side of your fire pit where it can simmer for a couple hours. 1st time I cooked it it was just me and Dad at the lease. Started eating it Friday evening and didn't finish it til Sunday morning. By then it was pretty much a gelatonous mess with pieces of pork but I thought it was pretty damn good. Dad not so much.

Little wine in the kraut, little wine for the cook, little more wine in the kraut, little more wine in the cook.........

That’s not acidic and trust me, forget the old wives tale of cooking acidic in cast iron.

Consider my chili recipe. Always in cast iron. A couple kinds of meat, a large variety of chili’s and then I bring on the Pendry’s powders. All topped off with crushed red chili’s. Nothing else but beef stock and onions. That’s acidic. You’ve seen the pot, my chicken skillet. It is not pitted at all and it’s over 100 years old.

I think the acidity issue is only really an issue with newly seasoned pans. Sure, it might take off a little of the seasoning and leech some metallic taste if there’s not a good layer on there, but if you cook with yours regularly and they are well seasoned, it should be a non-issue like Cast says.

Never had an issue with mine, just read that somewhere. Probably wrote by the same dipchit that came up with the no beans in chili rule.

Remain calm...

Sunday I made lamb chops for the 1st time ever and used one of my cast iron skillets.
Basically same as I do beef steak. They were delicious.

Let come to room temp.
Salt & pepper generously.
Get skillet hot, usually about 5 to 8 min over medium gas flame.
Sear fat cap down a few minutes to render and start the cook.
This also leaves a nice layer of reduced fat in skillet.
Sear each side until nice color. Drop butter during this to baste with spoon.
Finish in oven at 350 for about 6-8 minutes. DO NOT OVER COOK.
Needs to be no more than medium rare. Better rare than over cooked.

Unfortunately I do not keep mint jelly at the house but we made do.

Brussels sprouts

Clean & halve (cut through stem) 4 servings Brussels sprouts.
In skillet cook a slice of bacon on med heat to crispy.
(Or just add bacon grease from your bacon grease jar).
Remove bacon, any bits and excess grease.
(Bits end up burnt, too much grease make soggy sprouts)
Add sprouts cut side down. Allow to cook until just browned.
Turn sprouts over, salt & pepper to taste
and finish in oven at 350, about 6-8 minutes.
Dice bacon, sprinkle over sprouts.

Aside: save the extra leaves and add them to pan after removing sprouts.
Toss them around til edges just browned, season and enjoy.

Take a piece of meat, don’t matter what, salt and pepper it up, throw on hot cast iron little oil and butter and magic happens. I’m pro simplicity.

How about some skillet cornbread. I love the crust that cast iron puts on the cornbread

Skillet cornbread

I make this alot.

Sautee mushrooms and green onions in olive oil and remove. Slice chicken into tender size pieces and season with thyme, garlic powder, onion powder, salt and pepper. Sautee in some olive oil. Put mushrooms and green onion back in. Add heavy cream to just a boil. At parmesan cheese and stir till it melts and cook a bit! Eat with broccoli or cauliflower.

That sounds pretty good.

I’ll have to try it this way. I usually use bacon grease for the pan with the yellow cornbread pouch mix.

Sure does.