I’ve been experimenting this week with my cast iron skillet. I have an idea for a couple of the cooking contests at the fair this fall, and I needed to do some experimenting. One of the criteria for several of the contests is ‘ease of preparation’, and I think starting a dish on the stove and finishing in the oven is a perfect way to meet this criteria. Not to mention that it means only one skillet to clean.
I didn’t know how a chuck roast would do with this method. Usually I do these in the slow cooker to cook all day like on this post – Beef Tips. This time I began by cooking some onion then browning the beef in a cast iron skillet on top of the stove.
I added a can of beef broth and some Worchestershire, then carefully moved it to the oven to bake for an hour.
When it came out, the beef was tender enough to eat, but not fall-apart tender like it is from the slow cooker. I had to do a flour slurry to thicken the gravy. I should have cooked flour onto the meat before adding the broth so the gravy would have made itself in the oven. Ah well, that is why I experiment!
We did enjoy the meal. I served it on wide noodles with a salad.
Another night, I wanted to do some chicken. I used a pack of four chicken thighs and once again began the dish on the stovetop. This one was inspired by a couple of recipes from Milk Street, but is of my own invention. I began with browning the bone-in, skin-on thighs in the cast iron skillet.
Then I made a cooking sauce with soy sauce, fresh orange juice and orange zest, along with some garlic salt. I poured the sauce over the chicken, making sure the zest was on top of the chicken. I moved it to the oven to bake for one hour.
Oh, my this was good! The zest caramelized on top of the chicken, and the soy sauce and orange juice melded into a fragrant sauce. I served this one on ramen noodles with steamed broccoli, staying in the Asian theme for the meal.
I think it would work as well with skinless thighs if you want to reduce the fat. Next I might try it with chicken breast, and bake for less time so the meat doesn’t dry out. Depending on the size, they may get done in 45-50 minutes. I didn’t do enough measuring this time to give you a pdf recipe, but I’ll make it again soon and will get more measurable amounts so you can make it, too.
Luckily, I have the rest of the summer to experiment. Do you have a favorite dish you make in a cast iron skillet?
From My Carolina Home 
Your post has reminded me that I do like to cook in cast iron. Why don’t I do it more often??? I really like to make German/Dutch pancake in them. They are called Baby Apple pancakes around here, because there is a base of butter, brown sugar and apples before you pour on an egg-rich batter. Yummy for breakfast! Can’t wait to see how you finalize your recipes for the Fair. Good memories of the fair from childhood!
I only have a Le Creuset cast iron oval so my experience is pretty limited, but I have made a Dutch Baby pancake & it was delicious. No wonder I gained weight that year. Did you cover the skillet with foil when you moved it to the oven? The chicken dish is calling to me, I never met a thigh I didn’t love. I look forward to enjoying the results of your experimenting.
I am enjoying your experiments with food in cast iron. I no longer have cast iron skillets because they are too heavy for me to use easily. I passed them on to my son who uses them often as you do. Start a dish on the stove and then move to the oven to finish cooking the dish.
Looks like you are making some tasty meals! I love my cast iron and use it pretty regularly in the winter months. We do more grilling in the summer.
I have 2 favorite recipes for cast iron. One is a Greek chicken that uses bone in, skin on chicken thighs.
https://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/
The other is a cabbage taco bake that is very yummy. I was skeptical of this one at first but had received a really large head of cabbage from out CSA and needed a quick recipe since one can only eat so much coleslaw.
https://www.thefoodieaffair.com/cabbage-beef-skillet/
I enjoy reading/trying your recipes. I have two favorite recipes to cook in the cast iron skillet. Parmesan chicken and puff pancake (Better Homes & Garden cookbook).
That sauce sounds like a wonderful combo of ingredients. I love soy in marinades and sauces. Thanks for the wonderful idea!
Cast iron is the best! Enjoy experimenting.
These both look delicious! I haven’t done any cast iron cooking, so I’m following along as you do!
Yes! Pork Chops. Pat chops dry, dredge both sides in flour (gf for me). Apply generous salt & pepper. Brown both sides in bacon grease or olive oil.
Then cover the skillet with aluminum foil and bake in the oven til desired doneness.
Moist and delish!
I cook exclusively with cast iron — from breakfast using my skillets; to pot roasts, roasted hens and pork roasts in my cast iron Dutch oven; and big pots of soups. Cornbread in an iron skillet is a staple around here, as well as biscuits. Even cobblers, pancakes, French fries, roasted vegetables. The possibilities are endless. And the added bonus is you get extra iron in your food. I tossed all my non stick pans (with cancer-causing chemicals) over 40 years ago. Your recipes sound delicious! Enjoy your experimenting.
I love my cast iron skillet. It stays on my stove as I use it so much. I recently have experimented with a German Pancake also called Dutch baby. The one with apples is very good. And quite easy to make. Great for breakfast or make it savory with onions and peppers? for a side for brunch.
I use my ir
They all look so yummy!!!!! The beef tips look especially yummy with all the colors! I have a skillet but I have a glass top electric and worried about scratches. My Mom used the skillet and only wiped it out and used it for all meals. Eggs for breakfast, then sandwiches for lunch, then potatoe/veg/meat all in one pot for dinner.
I have two of my Mother’s iron skillets that were seasoned so well from all the years of her using them. I only cook cornbread in an iron skillet and often a frittata. Your dishes looks wonderful!
Your dishes look soooo good. Im not cooking much since DH is ill and appetite gone (sad), but I used to make an upside down sausage dish in a cast iron pan that substituted for pizza when all the kids were littlelittle enough that they didnt want they didnt want only the real thing just yet. LOL Its a simple dish I got from the newspaper years ago and its easy and good if you like sausage and we do. Let me know if youd like the recipe; Im sure I can still put my hands on it. Thanks for all you share! Keep cooking and quilting! Melanie
Looking good Carole! I don’t have a cast iron skillet but do something similar in my Dutch oven. You could just remove the lid to crisp the chicken.
Sue
I look forward to that recipe! We love Asian food AND bone-in chicken thighs. Sounds like a winner in this house too. I would never think to serve it on Ramen noodles but why not? Easy & perfect.
Cut pork tenderloins into bite size pieces. Fry in iron skillet till nicely browned and cooked thru. Place 1 tbsp. of taco seasoning in with that and stir it around till nicely coated. Add about 1/4 cup of peach jam and the same amt. of salsa and stir that around . I add a small amount of water to make a little more sauce. Simmer a bit and serve it over rice. Everyone I have served it to has asked for the recipe. I have also used apricot jam instead of peach. Both are great.
I really like how you do these experiments and share. The pictures look – uh, good enough to eat? LOL I would try the skinless, boneless chicken breast, as that does sound good. Ramen is a terrific choice, or rice, I would think. Maybe spinach instead of broccoli for me … could make a lovely meal. A favorite for my cast iron skillet. Hmmm. I’m thinking there has to be a taco skillet recipe around somewhere, or a lasagna recipe for a cast iron skillet. I know there’s peach cobbler, ’cause I’ve made that from the Lodge recipe. All my newer pots are Lodge, ’cause we live so close to the outlet, but I couldn’t tell you what the older ones are!