Lifestyle

Using Cast Iron For Every Meal Cooking

June 9, 2018  —  Written by Chris 

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This post is sponsored by Artisanal Kitchen Supply, available at Bed Bath & Beyond.

Everyone has that “thing” they collect. Some people collect shoes, some collect watches, some even collect cars. My thing, is cookware. I have collected so many different types of cookware, and I cycle through it all because we only have so much space in our cupboards. But while every pot or pan I have eventually gets replaced, my cast iron collection just grows and grows, because I can’t bring myself to get rid of any of them.

Artisanal Kitchen Supply 14in Everyday Pan

We’ve partnered with Bed Bath & Beyond to show off the Artisanal Kitchen Supply pre-seasoned cast iron cookware. I picked out one pan (the 14in Everyday pan) and used it to make 3 different dishes for this post (and have used it for countless others outside of this post). It’s an incredibly versatile pan with enough room to feed a crowd, if needed.

Breakfast: Summer Skillet with Root Vegetables & Turkey Sausage
This is a filling dish, without it feeling heavy. The perfect breakfast for sunny, Summer mornings. 

Download printable recipe card here. 

Ingredients
• 3 cups sweet potato. medium diced
• 1 1/2 cups sweet onion, medium diced
• 2 cups purple potato, medium diced
• 2 cups red potato, medium diced
• 2 cups celery root, medium diced
• 2 cups yellow bell pepper, medium diced
• 2 cups baby kale, washed & roughly chopped
• 4-5 sprigs fresh thyme, leaves removed, stems discarded
• 2 Tbsp extra virgin olive oil
• 1/2lb turkey sausage
• 6 eggs
• salt & pepper TT

Directions
1. Preheat oven to 425. Place large, cast iron skillet in the oven as it preheats on the middle rack.
2. In a bowl, combine all ingredients except the eggs. Pinch off pieces of the turkey sausage to create “crumble” sized pieces. Toss to coat evenly with oil & mix all ingredients well, seasoning with two large pinches of salt and 5-6 grinds of black pepper.
3. Quickly remove the heated skillet from the oven and close the door (to prevent heat loss). Pour veggie and sausage mix into the skillet, and quickly place back in the oven. Roast for 30-40 minutes, tossing every 10 minutes or so until sausage is cooked and veggies are beginning to brown.
4. Reduce oven temp to 400.
5. Quickly remove the skillet from the oven and close the door. Using a wooden spoon, make 6 wells in the vegetables.
6. Carefully crack the eggs, one at a time, into a bowl. Pour one egg out into each well made in the vegetables. Place the skillet back in the oven and bake for 5-15 minutes, until eggs reach desired doneness. Remove from oven and serve warm. Serves 6.

Summer skillet dish for breakfast

Cooking with a well-kept cast iron pot or pan is honestly such a joy. You don’t experience bigs drops or spikes in temperature and a properly seasoned cast iron vessel is naturally nonstick. But above all else, there’s just something about carrying a big, cast iron pan to the table to serve dinner to people you love.

Even still, I think cast iron is a little intimidating to some. One reason I think is the upkeep. You can’t treat them like other pans, and that can be scary. But it just so happens that we’ve addressed that in a previous post (hint: never use soap and water!).

Sauteeing vegetables for paella

Paella with Chicken, Shrimp & Spanish Chorizo
One pan meals are so convenient, especially when they’re exploding with as much flavor as this paella.

Download printable recipe card here.

Ingredients
• 2 Tbsp olive oil + 1 Tbsp
• 1 small sweet onion, chopped
• 4 boneless, skinless chicken thighs
• 1 lb large, uncooked shrimp, peeled & deveined, tails on
• 1 link spanish dried chorizo, sliced
• 3 cups jasmine rice
• 4 cups salted chicken stock
• 1 cup clam juice
• 2 tsp smoked paprika
• 4 garlic cloves, minced
• 1.5 tsp saffron threads
• 1 lemon, cut into 8 wedges – seeds removed if possible
• 14.5oz can fire roasted diced tomatoes, drained
• 1 piquillo pepper, small dice (green bell pepper for non-spicy)
• 1 red bell pepper, small dice
• 1/4 fresh parsley, roughly chopped
• salt & pepper TT

Directions
1. Heat oil in a cast iron pan over medium heat. Season chicken with salt & pepper and sear on both sides. Remove and set aside, add 1 more Tbsp olive olive and saute the onions and peppers until onions are translucent. Season with salt & pepper, add garlic and saute an additional minute.
2. Cut the chicken into 1in pieces and add back in. Add the can of tomatoes, smoked paprika, and sliced sausage and cook until liquid thickens and a sauce begins to form in the pan.
3. Add the rice and saute for 2 minutes. Add the stock, clam juice, lemon wedges and saffron. Season with salt & pepper, mix to combine evenly and bring to a boil. Reduce the heat to low and cover tightly with foil, cooking for 15 minutes.
4. Remove the lid, add the shrimp and stir together. Cover and cook for an additional 5-7 minutes until rice is cooked through.
5. Remove lid, sprinkle with fresh, chopped parsley, and serve.

*Lemons are not meant to be eaten, so as you dish up, discard the lemon wedges. 

One pan paella with chicken, shrimp & Spanish chorizo

Another barrier to owning cast iron can be price. There are some really pricy cast iron pans out there, but almost all of the Artisanal Kitchen Supply pans I have cost less than $50, including the 14in Everyday pan. And once you use them, you’ll find they perform as well as any of the expensive brands.

Gluten-Free Chocolate Peanut Butter Brownies with Homemade Vanilla Bean Ice Cream
Every diet deserves a bit of indulgence at some point. And even though we’re eating gluten free over here, that doesn’t mean we can’t have what are literally the best brownies we’ve ever tasted (glutenous versions included). Topped with a scoop of vanilla bean ice cream, this dessert is a dream.

Download printable recipe card here.
Vanilla bean ice cream recipe card here. 

Ingredients
• 2/3 cup cocoa powder
• 1 1/4 cup water
• 4oz unsweetened Baker’s chocolate, shaved into small pieces
• 1/2 cup butter, melted
• 1/2 cup canola oil
• 1/2 cup coconut oil, melted
• 4 large eggs
• 4 additional egg yolks
• 1 Tbsp pure vanilla extract
• 4 1/2 cups sugar
• 3 1/2 cups gluten free flour blend
• 1 tsp salt
• 6oz chocolate chunks
• 6oz peanut butter chips
• Optional – Cypress Flake Salt

Directions
1. Preheat oven to 325 and grease the bottom and sides of cast-iron pan.
2. Bring the water to a boil and add the cocoa powder. Whisk together until combined evenly. In a large bowl, add the unsweetened Baker’s chocolate shavings, and pour the boiling water/cocoa mix over it, whisking until melted and smooth. Be careful. :)
3. Whisk in the melted butter, coconut oil, and canola oil. Add the eggs, additional egg yolks, vanilla extract and whisk until smooth, then add the sugar and salt and whisk again until smooth.
4. Fold gluten free flour into the wet batter until incorporated evenly. Add the chocolate chunks and peanut butter chips and fold in evenly.
5. Scrape the batter into the cast-iron pan and spread out evenly with a spatula.
    Optional – sprinkle top with a few pinches of Cypress flake salt
6. Bake 35-45 minutes, until a toothpick inserted in the center comes out mostly clean. Cool for 20 minutes, serve warm topped with homemade vanilla bean ice cream.

Gluten Free Chocolate Peanut Butter Brownies with Homemade Vanilla Bean Ice Cream

The versatility of cast iron can’t be matched, and every home should have one or two quality cast iron pieces in their cookware collection. And with their quality, various size options and affordable price point, I’ve been really impressed with my Artisanal Kitchen Supply pans, and will be using them for years to come.

The 14in Everyday pan, as well as all plates, bowls, & cutlery in the images above, are Artisanal Kitchen Supply brand and can be found at bedbathandbeyond.com

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What do you think?

  1. Blu says:

    I definitely want to try the Paella! I just got a cast pan and for some reason, I’m intimidated by it. lol. It’s like, having one makes you official and cooking in one means you’re a real live adult! lol

    http://www.liveloveblu.com | wellness & healthy living

  2. Tara says:

    I just made the recipe, I hope we love it! Just wanted to let you know that the recipe card says 4 1/2 cups flour (the recipe on the blog says 3 1/2) and has no sugar listed. ????

  3. Mila says:

    Would you please share where the steel tea kettle is from, the one seen in the third image. Thanks :)

  4. Victoria Kennedy says:

    Chris – thank you so much for these! I’m still making those wonderful barbecue recipes that you posted last year. OMG had the potato/bacon recipe this past weekend (but used spinach and not kale because that’s what I had on hand and it was just a good!) Looking forward to trying these also!

    Cheers!

  5. Joy says:

    The recipe cards are great!

  6. Emily says:

    LOVE my cast iron. It’s a true workhorse in my kitchen. It is heavy, I definitely agree there, but that doesn’t stop me from using it just about daily. A friend did recently write an article about a local shop that specializes in vintage cast iron which, because of the difference in the material used long ago, tends to be several pounds lighter than modern versions. Maybe something to consider for those that want cast iron but really struggle with the weight?

  7. Ann says:

    Women who eat food cooked in cast iron rarely have issues with anemia.
    But it is really heavy, especially when full of food, and that can be a major drawback for a lot of people.

  8. Julie S says:

    Regretfully I have never been able to get into using cast iron, for reasons I don’t often see mentioned. I have a 14″ cast iron skillet but I only use it on rare occasions for specific stovetop to oven recipes… because it is sooo dang heavy! I am a tiny woman and not terribly strong, and I’ve discovered I avoid using anything I can’t get to the sink one-handed/without grunting. I gave away my cast iron dutch oven after using it once. Also, I have to have a clear sink to properly clean the iron pan out and not risk breaking/marking other dishes… which rarely happens in my home! So yeah, great as cast iron is, I vastly prefer my stainless pots and pans. Some things for other readers to consider!

  9. terrillr says:

    I love cast iron, however, it’s the weight that I can’t do. At 60+, they are just heavier than I’m comfortable lifting anymore. :(

  10. Kristen says:

    Chris- any recommendations for how to make the brownie recipe nut free? No peanut butter or coconut oil. Thank!

    • Chris says:

      Sub the coconut oil with more butter, and try another type of chip, like butterscotch (if you can find a peanut free one) or even toffee pieces.

  11. Ailie says:

    These all look delicious! Does the pan come with a lid?

    • Chris says:

      It doesn’t – I just used tin foil to cover for the paella.

    • Laura says:

      I bought a universal lid at Target that they have next to the cast iron pans they sell. It fits our hand-me-down cast iron perfectly! Ours is glass, but their website shows cast iron lids as well.

  12. Laura says:

    Can cast iron can be used on a glass electric cooktop? Maybe that defeats the purpose but can you actually taste the difference between something cooked in cast iron on a gas range vs electric?

    • Chris says:

      The taste isn’t much different – just the temperature control. And just be careful about sliding your cast iron around on the glass – once it heats up, if the cast iron has any imperfections on the bottom, it can scratch pretty good.

    • Maddie says:

      I use cast iron on my glass electric cooktop 3-5 times a week, for the past 5 years or so and I love it! I haven’t noticed any damage to the cooktop but like like Chris said, don’t drag it across the top. I definitely recommend giving it a shot!

  13. Kat Sherby says:

    Love this post! I make something similar to your breakfast recipe – works great for dinner too! I especially can’t wait to try the paella recipe… and of course the brownie recipe looks delicious too. We aren’t 100% gluten free, we have the occasional slice of Sourdough bread. I’m interested to know what gluten free flour you like? Or do you make your own? Thanks so much for this wonderful post. And on a Saturday! ????

  14. ML says:

    Cast iron is so easy to maintain… You wash it out, coat it with a little oil..good to go.. cast iron is the best product you could possibly use for health and cooking.. I would not use anything else.

  15. Debbie C says:

    This all looks SO good! Can’t wait to try, esp the brownies!!! Guess I need to get the pan…

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