Five Classic Recipes That Taste Better In a Cast Iron Skillet

Everyone gets a craving for tasty classic home-style cooking. You all know what I am talking about: fluffy pancakes, crispy chicken, and buttery biscuits; just the way that your grandma used to do it. The best way prepare your own meals with that same classic Southern charm-- use a real genuine cast iron skillet.

Cast iron skillets may be a little bit more difficult to clean, but the amazing taste they will give your meal (along with the great heat consistency they provide) makes it absolutely worth it. Try out your first cast iron skillet experience with one of these 5 timeless recipes! All perfect to cook the "cast iron" way!

• Make sure your skillet is "seasoned" if it has never been used.
• You need to oil up the cast iron skillet and put it in the oven for 20 minutes, forming a protective coating for better cooking and so your skillet won't rust.
• If you choose to use butter in your recipes instead of oil, make sure it's clarified butter otherwise it will just burn.
• For these recipes, preheat skillet to 375 degrees. In order to test the heat level, let a drop of water hit the skillet (it should dance across the pan).
• Lightly coat the pan with oil (circle oil once around the pan).
• For best cleaning results hand wash and rinse with warm water, and then scrub with a light abrasive sponge with mild dish soap immediately after cooking.
• Do not put your cast iron skillet in the dishwasher!

Homemade Cornbread

You will need:

• 1 large cast iron skillet
• Vegetable Oil or Clarified Butter
• 1 stove top and oven
• 2 cups of yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups buttermilk
• 1 egg
• butter to top with

1. Preheat oven to 400 degrees. Preheat and oil your cast iron skillet by placing it in the oven for several minutes to get the oil very hot.
2. Combine all ingredients except the buttermilk and the egg, and mix together well in a bowl. In a separate bowl whisk together egg and buttermilk.
3. Remove skillet from oven pour batter inside. Place skillet back in the oven and cook for 20 minutes or until the top is golden brown. ****You can tell when your cornbread is done when the sides of the cornbread are pulling away slightly from the sides of the pan. Serve warm and top with butter.

Fluffy Pancakes with Mixed Berries

You will need:

• 1 cast iron skillet
• 1 stove top
• 1 mixing bowl
• ¾ cup of Milk (for batter)
• Vegetable Oil or Clarified butter
• 1 box of Pancake Mix
• 1-2 eggs (for batter)
• ½ cup of strawberries
• ½ cup of blueberries
• ½ cup of blackberries
• ½ cup of raspberries

· Whipped cream & Syrup (optional)

1. Mix pancake batter according to the directions on the box or make your own homemade batter if you prefer.
2. Preheat skillet to 375 degrees. Lightly coat the pan with oil (circle oil once around the pan). Take a ¼ measuring cup to avoid using too much batter per pancake.
3. Make one test pancake to see if the temperature if correct. If the tester pancake becomes burnt while the inside is still raw-turn down the heat slightly.
4. Your pancakes are ready to be flipped over when the edges are dry and the top starts bubbling. Check frequently to avoid burning-you want to cook both sides until golden brown.
5. Do not press your pancakes with a spatula (if you do they won't be fluffy!). Top with mixture of sliced berries. Top with maple syrup or whipped cream if desired.
6. Serve warm. Makes about 10 small pancakes.

Roasted Herbed Chicken with Grilled Vegetables

You will need: (serves 2)

• 1 Large cast iron skillet
• 1 stove top
• Vegetable or Olive Oil
• 2 skinless boneless Chicken breasts (rinse with cold water first)
• Fresh or dried rosemary or parsley 2-3 Tablespoons
• Salt & Black Pepper for seasoning
• 4 finely chopped garlic cloves
• 2 large whole carrots (peeled, washed and sliced bite-sized)
• 1 small yellow onion ( slice into half C's)
• 2-3 chopped celery stalks ( bite-sized pieces)

1. Chop all vegetables into bite sized pieces.
2. Rinse chicken under cold water and rub down with herbs and seasoning. Wash hands with soap after handling raw chicken!
3. Preheat your cast iron skillet to 375 degrees. Add all chopped vegetables and start to let them grill (about 3-5 minutes). Next add chicken into the vegetables and let roast.
4. Cook until a light golden brown and then flip. Stir occasionally to marinate veggie aromas and flavors into the chicken.
5. Cook each side thoroughly (about 10-15 minutes per side, depending on the thickness of each piece).

When ready to enjoy, the chicken should be slightly springy to the touch, juicy white, and have a delicious crispy skin. Serve chicken on a bed of grilled vegetables. Taste great with rice or potatoes on the side!

Buttermilk Biscuits & Sausage Gravy

You will need:

• 1 medium to large cast iron skillet with lid
• 1 small to medium cast iron or non-stick skillet (for gravy)
• 1 stove top or fireplace
• 1 mixing bowl
• 1 glass for shaping biscuits
• Vegetable Oil or Clarified Butter
• 2 ½ cups of self-rising flour
• 1 ¼ cups buttermilk
• ½ cup shortening or real butter
• 1 16 oz. breakfast sausage
• ¼ cup all-purpose flour
• 1 cup of milk
• 1 cup of water
• Salt and pepper to taste

1. Preheat Cast Iron Skillet to 375 degrees. Mix self-rising flour and shortening in a bowl. Add the buttermilk and lightly mix the dough. If dough looks wet, slowly add a little bit more flour as your continue to mix.
2. Knead the biscuit dough on a floured cutting board. Don't overwork the dough or your biscuits may turn out tougher than desired. Form and pat dough into a circle that is about ½ inch thick. Do not use a rolling pin. You can use the rim of a glass to shape the biscuits. Gently press, never twist! If you twist the sides of the dough can seal and prevent proper rising.
3. Place each biscuit into your greased Cast Iron Skillet. Cover and bake about 12 minutes or until golden brown.
4. While biscuits are baking, cook sausage in a different skillet until it's crumbled and browned.
5. Add ¼ cup of all-purpose flour and stir in until completely dissolved, then add water and a small amount of the milk.

Mix gradually and keep adding a little more of the 1 cup of milk until the gravy starts to thicken. Cook until thick and bubbly, season with salt and pepper, pour over your warm buttered biscuits and enjoy!

Sirloin Steak with Rustic Potatoes

You will need: (serves 2)

· 1 cast iron skillet

• 1 stove top
• Olive Oil
• 2 6oz sirloin strip steaks
• I bag of small rustic or golden potatoes
• 1 small red onion (diced in C's)
• Garlic salt
• Lemon Pepper
• Salt and Black Pepper
• 2 tablespoons of fresh or dried lemon thyme
• 2 tablespoons of fresh or dried oregano
• 1/8 teaspoon of red pepper flakes (optional)

1. Season steaks with a light rub of oil, salt and pepper, thyme, oregano, garlic salt, and lemon pepper. Preheat your Cast Iron Skillet to 375 degrees.
2. Add olive oil and let heat. When it's hot, then add the steaks to the pan. Brown steaks quickly, about 5 minutes per side (time varies depending on the cut and how well done you like your meat).
3. Transfer steaks to a plate and place aside.
4. Slice and add the potatoes and onion. Season lightly with the same salts, peppers, and herbs as your steaks. Sautee and let grill for about 10-20 minutes or until potatoes are thoroughly cooked.
5. Place steaks back into the skillet and let everything marinate together for 1-2 minutes, then remove from heat and serve warm. Sprinkle steaks with some crushed red pepper flakes for a little extra kick!