Iron Skillet

nitrofd

Retired User
Joined
Jan 20, 2013
Location
north central florida
512px-Griswold_cast_iron_skillet.jpg
Griswold cast iron skillet
NMorales (WMF) [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons


In the 19th century everybody cooked with an iron skillet.today in the south I do believe it may still be the frying pan of choice, as fried chicken seems to taste better when fried in one, also sausages, bacon and even my wife likes to make Shepard s pie in one.
 
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A great thing about iron skillets is food that you saute and then finish in the oven. You can take pork tenderloins, saute them with onions, green peppers, garlic, add some chicken stock, bring it to boiling and then place the whole thing in the oven and bake for 30 minutes. Makes the best pork tenderloin ever.

Or saute vegetables, yellow squash, onions or spinach and garlic, or tomatoes, onions, green pepper, add a little stock or wine and then layer fresh catfish on the top, spoon some of the sauce over the fish and bake until done. Makes the tenderest fish you can find and fresh catfish is always cheap.
 
A great thing about iron skillets is food that you saute and then finish in the oven. You can take pork tenderloins, saute them with onions, green peppers, garlic, add some chicken stock, bring it to boiling and then place the whole thing in the oven and bake for 30 minutes. Makes the best pork tenderloin ever.

Or saute vegetables, yellow squash, onions or spinach and garlic, or tomatoes, onions, green pepper, add a little stock or wine and then layer fresh catfish on the top, spoon some of the sauce over the fish and bake until done. Makes the tenderest fish you can find and fresh catfish is always cheap.
Blackened catfish in a iron skillet is great.
 
Going camping the end of next week for a few days. Since we're not doing a "walk-in", I can pack the skillets, the Dutch oven, the chimney starter, tripod and a few other things. Lodge makes a superb product, although I still also use my late mother-in-law's small unmarked skillet that needs consistent "seasoning" despite (or perhaps because of) its age.
 

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