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Cooking on Cast Iron

post #1 of 7
Thread Starter 

I recently got a cast iron grill/griddle double burner, and have used it a few times since.

It's really fun to cook on, especially since I don't know how to use outdoor grills, and I've cooked bacon bits, filet minion, and corn on the cob with it.

 

My question is, what kinds of things do you like to cook on a cast iron surface?

Since I'm out of ideas already, a brief recipe for your favorite dishes to make are greatly appreciated!

post #2 of 7

I was excited to read your post. I equate the cast iron with the flame broiler as well cause it will caremelize and char like  a champ. In fact I couldn't complain if I never had a grill cause the little cast iron pan I have is so awsome.

 

 

 

Just today, I made some excellent carne asada tacos. Check it out :)

 

Marinade carne asada in onion scraps, soy sauce and assorted seasonings min. 10 minutes

 

Heat Skillet to med high and toast one side of small tortillas.

 

Toss carrots cut battonnet style in oil and seasonings and toss on the pan with the meat.

 

The carrots will be done with the meat & depending it's thickness the meat, it should cook to medium rare VERY fast ( I suggest to flip 3 times in 90 second intervuls if it's 2 cm. thick).

 

For salsa fresca, small dice some tomatoes and onions, add some corn and squeeze some lemon or lime & season.

 

 

 

Hope you can follow this, I haven't posted many recipes, but these tacos were awsome!

California Cook

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California Cook

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post #3 of 7
Thread Starter 

That sounds great, I'll be sure to try making some this week!

I haven't tried making tacos so I'm sure it'll be a bit of a change and challenge.

 

I think I get the jist of the recipe, I'll have to look up some of the terms like battonnet and asada.

It's good I'll be able to expand my cooking knowledge.

 

Thanks for the help!

post #4 of 7

Well seasoned cast iron does a good job on eggs and fish, being almost as non-stick as teflon.

 

I like to make hash browns or home fries on cast iron surfaces.

 

I'm less of a fan of bacon in cast iron as the sugars stick and are more difficult to remove. Not a big hassle, but this is one time cast iron is not so easy to clean as it usually is.

 

Love to make different hashes, corned beef particularly and red flannel.

 

Unless I'm planning a pan sauce, I use cast iron for searing most meat.

 

The griddle side is great for pancakes. Also my preferred way to make naan at home is on a smooth cast iron surface on the stove.

 

I've been liking the crust i get on pizza baked on a cast iron pizza pan rather than a baking stone. I use the pan just like a stone so it's all hot in the oven and I slip the pizza onto it to cook.

post #5 of 7
Quote:
Originally Posted by phatch View Post

Well seasoned cast iron does a good job on eggs and fish, being almost as non-stick as teflon. I like to make hash browns or home fries on cast iron surfaces. I'm less of a fan of bacon in cast iron as the sugars stick and are more difficult to remove. Not a big hassle, but this is one time cast iron is not so easy to clean as it usually is. Love to make different hashes, corned beef particularly and red flannel. Unless I'm planning a pan sauce, I use cast iron for searing most meat. The griddle side is great for pancakes. Also my preferred way to make naan at home is on a smooth cast iron surface on the stove. I've been liking the crust i get on pizza baked on a cast iron pizza pan rather than a baking stone. I use the pan just like a stone so it's all hot in the oven and I slip the pizza onto it to cook.

I make bread dough in a machine and bake the result in the oven.  A cast iron skillet makes a perfect loaf pan for round loaves.  A one pound loaf fits in my Gris #5.  The sides get just the right degree of brown, and the loaf forms round.  A two pound loaf works well in a #8.

post #6 of 7
Quote:
In fact I couldn't complain if I never had a grill cause the little cast iron pan I have is so awsome.

x2

 

It's great for hot water cornbread

...and will put a great sear on a steak...

post #7 of 7
Thread Starter 
Quote:
Originally Posted by phatch View Post

Well seasoned cast iron does a good job on eggs and fish, being almost as non-stick as teflon.

Didn't know that seasoned cast iron was that nonstick. I'll have to reseason mine soon.

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