My son brought me three sizes of fry pans, as well as a Dutch oven, all
of them never-used Lodge. Could those of you that have the time please
post the recipes for one-dish meals you like to cook up in cast iron?
Over the years I have used mine primarily for frying chicken or steaks,
but I just gave my "oldies" to my neighbor who usually cooks nothing but
big pots of soups and stews. He asked me for suggestions on things to
prefer-cook in the iron pans, and I am at a loss.

=A0=A0=A0Picky ~JA~

Richard's ~JA~ wrote:
> My son brought me three sizes of fry pans, as well as a Dutch oven,
> all of them never-used Lodge. Could those of you that have the time
> please post the recipes for one-dish meals you like to cook up in
> cast iron? Over the years I have used mine primarily for frying
> chicken or steaks, but I just gave my "oldies" to my neighbor who
> usually cooks nothing but big pots of soups and stews. He asked me
> for suggestions on things to prefer-cook in the iron pans, and I am
> at a loss.
>
> Picky ~JA~

You can cook anything in cast iron that you can cook in any other kind of
cookware.

I'm not clear; is it *you* who wants recipes or the neighbor you gave your
old cast iron to? (And shame on you for getting rid of old, probably well
seasoned cast iron!)

Southern country fried steak with cream gravy works great in your large
sized skillet. Serve with mashed potatoes to spoon the gravy over and fresh
English peas.

I use my 8 inch skillet strictly for corn bread, although I do have a
separated Lodge corn bread skillet and also a corn stick pan.

The dutch oven I use for chicken stew and venison roast.

Jill

- Jill writes, in part....
>I'm not clear; is it *you* who wants recipes or
>the neighbor you gave your old cast iron to?
>(And shame on you for getting rid of old,
>probably well seasoned cast iron!)
Yes, the cast Iron I gave to him was many years old and expertly
seasoned. However, I am looking forward to seasoning and hereafter
using the Lodge pans, primarily beause their specific sizes suit me
better.

This man I gave the oldies to is the "throw whatever's in the refer"
sort of cook, primarily making soups and stews. Sometimes his soup or
stew is good, sometimes the combination of things and odd, over-spicing
he does makes his dishes taste horrid. When I gave him the pans, he
said something like "oh, I used to have one of those, but the only thing
I ever saw my mother use one for was making fried chicken" (which he
does an awful job on). I wanted actual recipe suggestions to print and
give him, to not only broaden his menu choices, but also to sort of
prove to him that cast iron is not -just- for frying.

=A0=A0=A0Picky ~JA~

"Richard's ~JA~" > wrote in message
...
My son brought me three sizes of fry pans, as well as a Dutch oven, all
of them never-used Lodge. Could those of you that have the time please
post the recipes for one-dish meals you like to cook up in cast iron?
Over the years I have used mine primarily for frying chicken or steaks,
but I just gave my "oldies" to my neighbor who usually cooks nothing but
big pots of soups and stews. He asked me for suggestions on things to
prefer-cook in the iron pans, and I am at a loss.

Picky ~JA~

Anything you'd like. They are good for roasting in the oven also. Oh, you
want a one dish meal? Steaks. I prefer a grill, but when the temperature
outside is below zero, the CI pan on the stove is good.
Ed

http://pages.cthome.net/edhome

On Mon, 19 Jan 2004 11:35:06 -0800 (PST),
(Richard's ~JA~) wrote:

>My son brought me three sizes of fry pans, as well as a Dutch oven, all
>of them never-used Lodge. Could those of you that have the time please
>post the recipes for one-dish meals you like to cook up in cast iron?
>Over the years I have used mine primarily for frying chicken or steaks,
>but I just gave my "oldies" to my neighbor who usually cooks nothing but
>big pots of soups and stews. He asked me for suggestions on things to
>prefer-cook in the iron pans, and I am at a loss.
>
One way I use them is oven roasting. Heat the oven, Heat the iron pan
on the stove top. Brown whatever roast you are cooking, and throw the
hot pan into the oven to finish. Potatoes and veggies can go around it
in the same pan.

Anther is seared scallops. Get "dry scallops" (not soaked). Heat the
pan really hot, drop the scallops on the dry pan and sear the
surfaces, making a brown crust.

Some will stick, so deglaze with white wine and a little butter after
taking the scallops out.




Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

I use my cast iron for everything...the little 3 qt dutch oven is perfect
for popcorn...the 5 qt dutch oven...pot roast, brisket, spagetti sauce...and
the frying pans...the usual stuff...When I fry chicken...it's the Farberware
frying pan, I bought in 1959 (yeah, 1959) at the White Front Store on
Central Ave in Elay...

Harriet & critters


"Richard's ~JA~" > wrote in message
...
My son brought me three sizes of fry pans, as well as a Dutch oven, all
of them never-used Lodge. Could those of you that have the time please
post the recipes for one-dish meals you like to cook up in cast iron?
Over the years I have used mine primarily for frying chicken or steaks,
but I just gave my "oldies" to my neighbor who usually cooks nothing but
big pots of soups and stews. He asked me for suggestions on things to
prefer-cook in the iron pans, and I am at a loss.

Picky ~JA~

Harriet,
would you explain how you do popcorn in a 3qt. dutch oven.
do you manage to shake it?

--
read and post daily, it works!
rosie

It is an unfortunate human failing that a full pocketbook often
groans
more loudly than an empty stomach.
...............................Franklin Delano Roosevelt

REGIME CHANGE BEGINS AT HOME
****VOTE****






"hw" > wrote in message
link.net...
> I use my cast iron for everything...the little 3 qt dutch oven is
perfect
> for popcorn...the 5 qt dutch oven...pot roast, brisket, spagetti
sauce...and
> the frying pans...the usual stuff...When I fry chicken...it's the
Farberware
> frying pan, I bought in 1959 (yeah, 1959) at the White Front Store
on
> Central Ave in Elay...
>
> Harriet & critters
>
>
> "Richard's ~JA~" > wrote in message
> ...
> My son brought me three sizes of fry pans, as well as a Dutch
oven, all
> of them never-used Lodge. Could those of you that have the time
please
> post the recipes for one-dish meals you like to cook up in cast
iron?
> Over the years I have used mine primarily for frying chicken or
steaks,
> but I just gave my "oldies" to my neighbor who usually cooks
nothing but
> big pots of soups and stews. He asked me for suggestions on
things to
> prefer-cook in the iron pans, and I am at a loss.
>
> Picky ~JA~
>
>

jmcquown wrote:

> Richard's ~JA~ wrote:
>
>> He asked me
>>for suggestions on things to prefer-cook in the iron pans, and I am
>>at a loss.
>>
>
>
> You can cook anything in cast iron that you can cook in any other kind of
> cookware.


Well, you don't want to do foods with a lot of acid or tomato sauce
because it will strip the seasoning right off your pans.

For breakfast... bacon, eggs, pancakes or hash browns.
For lunch... chicken breast, hamburger patties, bratwurst and onions,
sliced steak and cheese...
Dinner... t-bone steaks and mushrooms, pork chops and cabbage, tofu and
soybean stir fry, or any other thing you'd heat in a 'regular' skillet.

They are also great for baking biscuits in, once preheated.



Dawn

Don't matter how long you cook it, cast iron is never
going to be tender.

--Blair
"Wait. What?"

"Edwin Pawlowski" > wrote in message
om...
>
> "Richard's ~JA~" > wrote in message
> ...
> My son brought me three sizes of fry pans, as well as a Dutch oven, all
> of them never-used Lodge. Could those of you that have the time please
> post the recipes for one-dish meals you like to cook up in cast iron?
> Over the years I have used mine primarily for frying chicken or steaks,
> but I just gave my "oldies" to my neighbor who usually cooks nothing but
> big pots of soups and stews. He asked me for suggestions on things to
> prefer-cook in the iron pans, and I am at a loss.
>
> Picky ~JA~
>
When making cornbread you can put the pan in the oven as you preheat it. Use
some bacon drippings or butter and let it melt and get hot. Then add the
cornbread and bake.
Phyl

Thank you all, I now have a sufficient amout of suggestions for the new
cast iron user my oldies weent to.

=A0=A0=A0Picky ~JA~