All posts filed under: Cast Iron

Cast Iron Roasted Cauliflower

Cast Iron Roasted Cauliflower

Oven roasting is a great way to prepare vegetables. The oven browns the vegetables, bringing out their natural sweetness. It is also a simple, hands off way to make a side dish. I use my cast iron skillet as my roasting pan, and as my prep bowl. Pour the vegetables into the pan, drizzle with olive oil, and toss with salt and pepper – they’re ready to go. Slide the skillet into the oven, and in a half an hour or so, they will be tender, browned, and delicious. Cauliflower is perfect for oven roasting in a cast iron pan. Roasting adds sweet notes to its mild flavor. Cauliflower is tasty with a simple coating of olive oil, salt, and pepper, but I sprinkle it with my favorite spice combo – a blend of Spanish smoked paprika and coriander. (I picked up this trick from an Indian friend’s lunch – so if you want to substitute a curry powder, that would work as well.) Recipe: Cast Iron Roasted Cauliflower   Equipment Large (10 or 12 …

Cast iron needs to be used

Cast Iron Needs To Be Used

Cast iron care really isn’t that difficult. The most important thing is to use the pan. If a pan is used regularly, with a light coating of oil, and a good cleaning every now and again, it will season itself. Mike Vrobel, April 2014, Cast Iron Care, DadCooksDinner.com Why don’t I take my own advice? The problem is, I want to be like Jeffrey B Rogers in his awe-inspiring cast iron YouTube videos. I see his collection of cast iron and think “What a great idea! I too should have a closet full of black iron pans!” Then, the next time I’m passing through Lehman’s hardware, I pick up another piece. I mean, why not? It’s only $15 for a 10.25 inch cast iron skillet. Why can’t I be like Jeffrey? Because it’s not about the closet full of cast iron, it’s about taking care of the cast iron. Jeffrey cares about his cast iron, and cares for his cast iron. Me? I care about my cast iron – once every couple of days, when …

Pan Seared Ribeye with Shallot Herb Butter Baste

I was chatting with the manager of my local Le Creuset store about cast iron skillets, and she asked if I wanted to see a video of the pan in action. A ribeye was searing in the skillet. The chef covered it with herbs and garlic and slid it into the oven. When the steak was done, he moved it back to the stovetop and finished with a butter baste. I was mesmerized, watching him spoon sizzling butter over the ribeye. The manager knew she had me – I’m pretty sure I stopped talking in the middle of a sentence, jaw hanging open, staring at butter basted beef. The next thing I remember, I’m walking out of the store with a very heavy box under my arm. I came home and duplicated the recipe – and I regret nothing. It’s every bit as good as it looked on the video. Recipe: Pan Seared Ribeye with Shallot Herb Butter Baste Inspired by: Classic Pan-Seared Ribeye Steak [CertifiedAngusBeef.com] Prep Time: 60 minutes (mostly unattended) Cook time: 20 …