Iron and steel skillet recipes , share them here!

[Nematode]

So cast iron and steel skillets are a thing at t'ville. (Thanks Worth and Cajun!)
Share your skillet recipes here!

I'll go first with a strange one with a strange name.
Dutch Baby.
Cross between a pancake and popover.
I'm in between permanent homes, and the ex got the muffin tins so gave this a whirl. Will do it again too.
https://www.epicurious.com/recipes/f...h-baby-for-two

[imp]

Dutch Babies are very good, normally I am not crazy about powdered sugar but with the butter and lemon on the DB's, so good.



With my cast iron, I pretty much cook any normal thing as in any other pan. Well, the pop over CI pan is much better at browning them and really making them puff up tremendously and crispy. And a cat iron pan for cornbread, but especially for a pineapple upside down cake, makes it as it should be.

[AlittleSalt]

Cornbread. I don't use them for anything else. Nematode, that looks good.

[Worth1]

Their goes my idea of a Kast Iron Kooking thread.

[Worth1]

I can't remember a hardly day I dont use a cast iron skillet.
One thing I like about the cast iron dutch ovens is I can literally treat them like a crock pot.
The plus side is you can brown the meat in the cast iron and then put on low with fluid of your choice to slow cook.
Or just put them in the oven on low heat
Yesterday I used two cast iron skillets at the same time; not uncommon.

[AlittleSalt]

Originally Posted by AlittleSalt

Cornbread. I don't use them for anything else. Nematode, that looks good.

Originally Posted by Worth1

Their goes my idea of a Kast Iron Kooking thread.

Another post I should not have made.

Bluntly: I'm going through a summer cold or whatever and I have severe kidney problems when I get sick. A few years ago, I should have died because of this, but 4.5 days in the ICU said otherwise. I say things wrong and I write them wrong too. I know, that's no excuse, but I guess it's who I am?

[Gardadore]

I have been considering making tomato sauce in the iron frying pan but was concerned about the acid in the tomatoes reacting. Would it be a problem? Assume I might just be getting more iron in the sauce? Otherwise I basically sauté everything else in the cast iron pans and like Worth often have two going at once. Just never used them to cook down fresh tomatoes. But bet they would taste really good done in that pan. Both pans are over 50 years old so are well seasoned!

[Worth1]

Originally Posted by Gardadore

I have been considering making tomato sauce in the iron frying pan but was concerned about the acid in the tomatoes reacting. Would it be a problem? Assume I might just be getting more iron in the sauce? Otherwise I basically sauté everything else in the cast iron pans and like Worth often have two going at once. Just never used them to cook down fresh tomatoes. But bet they would taste really good done in that pan. Both pans are over 50 years old so are well seasoned!

My mom made ratatouille in cast iron cooking down tomatoes and everything.
But it will give it an iron flavor you may bot like ans take off a weak seasoning.

[Worth1]

Brown the pork roast in a cast iron dutch oven rubbed with salt and black pepper fresh ground always.
Make sure dutch oven is completely warmed up.
Preheat main oven to 200F.
Place dutch oven in the main oven and walk away for several hours.
I personally went to bed.
Don't add water.
After you get back and the roast is done remove all the drippings.
Take a plastic soda bottle and put a hole in the lid.
Use a funnel and put the drippings in the bottle.
Put lid on and turn upside down.
This will allow the fat to go to the top and the juices to go to the bottom.
Squeeze the juice out and leave the fat in.
Take the fat and yum yums and put in a cast iron skillet and heat up to remove any left over water or juice.
You have made a throwaway fat separator.
Put fresh sprigs of rosemary and some fresh bay leaves in the warming pork fat to draw out the oils in them.
Put in fresh ground black pepper too.
This will take awhile dont rush it because you dont want to overheat it.
This will ruin the delicate oils and aromatics from the herbs.
Remember that roast, 'dont worry with it just let it cool off in the big 12 inch dutch oven on top of the stove.
We aren't done with it yet and there is a reason for letting it cool off.

The juices we removed will go in yet another dutch oven.
Mine are in a 10 inch 5 quart one.
It is in the oven with lid on at around 275 to 300F heating up and it still has some wonderful pork fat in it.
what I will put in there in stages is onion carrot celery poblano peppers and potatoes.
I chose poblano because I like them and they are cheap here.
Not necessarily in that order.
Peppers will always be last right after the potatoes are about half done.
Here is the order.
Carrot.
Celery.
Onion.
Potatoes; Russet with skins on.
Peppers.
I have some leftover broccoli so I will toss it in too.

Spice and herbs as you wish.
But aromatics like thyme and so on should go in later not in the beginning.
Maybe about half way in.

Once the pork fat is ready we will make a roux.
I had to add a cube of homemade lard for mine.

So I have three cast iron containers going at the same time.

[Worth1]

Coming along nicely.
I also aided some chopped asparagus I had in the refrigerator.

Cooking tip.
If you chop off the end of the asparagus and try to eat it raw and you end up with fibers in your mouth.
Keep trimming till you dont have fibers in your mouth.
No amount of cooking will tenderize those fibers.

Added about a teaspoon of thyme and garlic powder.

Last step will be peppers and salting to taste if any, because people dont like salt the same as others and it can always be added at the table.'

[Worth1]

I want to add I have been cooking the roux since I started this which means hours.
You simply can't screw up on the roux because you only have one chance at it.
A burned roux gravy is a despicable and horrible thing to place before loved ones.
A replacement roux is just that, a replacement that is not up to par because you have lost all the flavors you worked so hard for.
Trust me, I have tossed a lot of roux because I got side tracked and burned them slightly.
The roast is now on a 12 inch cast iron skillet resting on a baking rack with molasses hand rubbed on it.
So that makes four cast iron implements all together with this meal.
12 inch dutch oven.
10 inch dutch oven.
10 inch skillet.'
12 inch skillet.
The 12 inch dutch oven is washed, scrubbed, oiled and set on the front porch to remove all moisture possible.
Because it is 94 F and 44% humidity outside.

[Worth1]

Best pork roast ever.
So juicy and tender I could cut it with a fork.
I let it cool completely off and then blasted it at 400 F for about ten to fifteen minutes.
IMG_20190901_55954.jpg

[Rajun Gardener]

Bravo

Let it cool and slice it thin for sandwiches. I like to fry it first then on fresh bread covered in mayo. When I cook a pork roast I use the fat to fry the meat in then cook my eggs, what a delight for breakfast.

[imp]

A well cooked pork roast with plenty of fat to keep it juicy is so good and useful in many other dihes as well as the first serving of it.

[Worth1]

Thanks,
This is the first time I have cooked one at 200F and found the results to be fantastic.
Most of the fat stayed in the roast, I might have rendered out 1/2 cup or less.

After cooking one like this it would be no problem to put one in the smoker to smoke for a while.