/ck/ - Food & Cooking

[Anonymous No.4297815]

Just got a Cast Iron Skillet. Already made bunch of different kinds of eggs (scrambled, fried, etc) bacon, mushroom, and chicken.

What else would be good?

[Anonymous No.4297818]

Roasted potatoes
Steak
Hamburgers
Cornbread

And, that's about it.

[Anonymous No.4297820]

Steak
Breakfast fry up

[Anonymous No.4297823]

In addition to what's already been posted, they are great for stir-fries if you don't have a proper wok range. Just heat the hell out of the skillet, then use the residual heat to cook with. It's not as effective as a real wok range but it's close and will get you the proper browning/caramelization that you can't get otherwise.

they're excellent for blackened fish as well.

[Anonymous No.4297825]

>>4297815
Put a bunch of oil in it, and you'll have a poor man's deep frier. Bread your chicken or fish (make a simple batter w/ flour water breadcrumbs), toss it in and you got fried chicken, fish, etc.

Be careful though cause if the oil splashes on you, you can severly burn yourself (trust me, I know)

[Anonymous No.4297830]

I use mine for home fries with peppers, onion and garlic at least twice a week.

[Anonymous No.4297831]

>>4297825
you can also do french fries like this, forgot to mention

[Anonymous No.4297832]

>>4297823
>blackened

this OP. when i first got my cast iron i had a blackening frenzy. the first thing i made was blackened chicken to go with some delicious homemade fettuccine alfredo and it was so worth it.

also, cooking a bunch of eggs on your brand new cast iron? that's brave bro.

[Anonymous No.4297835]

>>4297825

you can do that with any pot or pan though, and for this application cast iron has no advantages over anything else. In fact, it's better to use a deep pot (like a soup pot) because the tall sides prevent splashing.

[Anonymous No.4297836]

>>4297835

No, cast iron pan is the best at everything! Go back to /b/!

[Anonymous No.4297845]

Blackened burritos/ quesadillas.

[Anonymous No.4297847]

>>4297845
>>4297823

>blackened

What, you mean burnt?

[Anonymous No.4297848]

poached eggs.

Use a sieve or colander to drain the old eggwhite (or use freshest possible eggs) or it'll end up a fucking mess.

Have them at least room temperature before dropping them in the water.

[Anonymous No.4297856]

>>4297835
Unless the pot has a really thick bottom, the cast iron is going to retain heat better and prevent temperature fluctuations in the oil

[Anonymous No.4298371]

Rub the bottom and sides with olive oil, and make a pizza in it. Easily the best I've ever had.

[Anonymous No.4298383]

I like cooking sausage, bacon, pork chops, steak, chicken breast and hamburgers in mine. Tis pretty good eatin'.

[Anonymous No.4298385]

I do much of my Chinese cooking in a cast iron wok. Heat that fucker up really hot, pour in some peanut oil and make a serious fucking stir fry. Maybe clams in black bean sauce or mapo tofu.

[Anonymous No.4298409]

>>4297856

Not significantly. The "thermal mass" (specific heat x amount of oil) of the oil is much higher than that of the pan. Yes, the iron pan would be better, but the difference would be insignificant due to the amount of oil involved. the safety and convenience of a tall pot is far more important

[Anonymous No.4298416]

Whats that?
You need your cast iron cleaned?
*scrape scrape scrub scrub*

[Anonymous No.4298420]

>>4297847

No, not burnt. Blackening is a Cajun cooking technique, it's basically spice-encrusting followed by cooking on an extremely hot pan. You would think that it would be a burnt mess, but if done properly the leidenfrost effect prevents the food from ever contacting the pan. You end up with no burnt spots, a crispy outer layer and perfectly tender interior. As with any other cooking method, if it's burnt you fucked up. Classically it would be done with fish, but like everything else there is a chicken version too.

Pic is catfish blackening in progress. 45 seconds, flip, 45 seconds. Perfectly cooked & flaky. 20" skillet over 200,000 btu wok burner. Do this outdoors!

[Smith the CIA Agent No.4298422]

>>4298385
clams with black bean sauce is fucking god tier, I know what I'm cooking tomorrow night.

[Anonymous No.4298453]

>>4298416

[Anonymous No.4298485]

>>4298416
>>4298453
Oh, bitch bitch bitch. You do it enough and it becomes as easy as breathing.

>>4298420
>blackened catfish

Pic related. Extra super bonus points for fresh-caught.

[tacocat No.4298520]

You can use it to make pizza

[tacocat No.4298521]

deep dish is an option too

[Anonymous No.4298525]

Grilled Cheese
Fried Bologna

[Anonymous No.4298547]

>>4298521
Too much dough. I'm willing to bet an authentic deep dish pizza doesn't have that much dough.

[Anonymous No.4298555]

>>4298547

Not usually. The deep is generally mostly cheese. Lots of cheese.

[Anonymous No.4299685]

bump

[Anonymous No.4299741]

>>4297815
oh god i love my cast iron. i can make the most perfect omelet ever in my cast iron. fluffy, yet firm. not browned or overcooked at all on the side in the pan, yet cooked all the way through. it seriously works better than a teflon pan.

[Anonymous No.4299791]

>>4297815
Question: All I have in the house right now is olive oil. Can I use that to season cast iron?

[Anonymous No.4299795]

>>4299791
yes

[Anonymous No.4299815]

Moar eggs
Bread
Taco meat
Stir fry absolutely everything you can fit in it

[Anonymous No.4299988]

>>4299741
>mfw you're using teflon coated iron