Tools: Cast Iron Skillet

The ECBF and I have been thinking about getting a cast-iron skillet for some time now.  I have never owned one, and as far as I know, my parents never owned one.  In fact, when I think about it a little more, I have no idea exactly why I want one – I have no clue what I would ever use it for.

But that’s the thing about stuff – you don’t need a reason, necessarily.

Well I was shopping for a Hawaiian shirt this weekend (that’s a whole other story) and I happened upon the perfect size skillet.  So I bought it.

Then I found myself googling “things to do with a cast iron skillet”.  And besides the obvious, robbery-prevention being the first thing that comes to mind, there are quite a few really great baking recipes out there.  For it’s inaugural use – I picked a “Dutch Baby” recipe to try, courtesy of Joy the Baker.

I love the fact that I had to preheat not only the oven, but the skillet:

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Back to the recipe…so you don’t know what a Dutch Baby is?  Neither did I, but it sure did look tasty.  I’m a sucker for some good food photography (way to go Joy the Baker).  I had to do a little side research, just to make sure I knew what I was getting myself into.  Our friends at Wikipedia tell us that a Dutch Baby is:

…a sweet popover that is normally served for breakfast. It is derived from the German pfannkuchen. It is made with eggsfloursugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg.

Back in the day I used to work at The Pancake House.  This recipe seems to look a lot like the Giant Apple Pancake – anyone else remember that one?  In any event, I’m not a big fan of citrus with cinnamon, so I modified my recipe slightly to up the cinnamon and reduce the citrus.  This thing is off the hook WTG.  I could have eaten the whole thing.  The best parts are the gooey bits that aren’t quite baked all the way through to crispy.

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If I did it again (and I will, oh, I will), I would try adding some fruit to the mixture as Wikipedia suggests.  I note that I did not need any syrup, butter, or anything else.  I went to town gobbling this thing down right out of the skillet.  I’m a pig, I know.  Oink oink.

So…verdict is in – loving the new cast iron skillet.  Stay tuned for more goodies from this new tool.

2 thoughts on “Tools: Cast Iron Skillet

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