A round-up of our go-to recipes.
ROASTED CHICKEN
For weeknight suppers. For weekend dinner parties. A roast chicken is the trick pony of cast-iron cooking.
BANANA BREAD
Quarantine or no quarantine, this old-school comfort-food classic is economical, easy to cook, and always better in cast iron.
SOURDOUGH
You’re already two steps ahead of this en vogue bread-baking game if you have a cast-iron pot—and this recipe from chef Johanna Hellrigl of Mercy Me in Washington, D.C.
PIZZA DOUGH
Pizza is best shared with friends, and chef Tandy Wilson, of City House in Nashville, recommends this dough recipe from chef Chris Bianco, of Pizzeria Bianco in Arizona.
CARLOS GREENWOOD'S PINEAPPLE UPSIDE DOWN CAKE
Our good friend Carlos Greenwood shares his third-generation home recipe for a retro classic.
CAST IRON SKILLET STEAK
All you need for chef John Tesar’s pan-seared steak is, well, a pan and a steak. (Oh, and some salt and oil, too.)
SEAN BROCK’S CAST-IRON CORNBREAD
There is one king of cornbread, and (besides your grandfather) it’s this Southern chef.
SPICY BUTTERMILK FRIED CHICKEN
If you’re worried about making a mess in your kitchen, move along. Bottom line is: you gotta break a few eggs to make an omelet.
AUNT ESTA’S DINNER ROLLS
Move over, Parker House. These cast-iron dinner rolls are worth filling up on.
MICHAEL SCELFO’S BAKED MACARONI with CHEDDAR, HAM, & PEAS
This is mac-and-cheese on steroids, people. Consider it your new tried-and-true Thanksgiving side.
SPIKE GJERDE’S CAST IRON ROCKFISH & SUCCOTASH ‘CHESAPEAKE TERROIR’
Look no further than this recipe to taste the bounty of the Chesapeake Bay.
