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My 3 Favorite Cast Iron Cookware Recipes

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Green tomato

Cast iron cookware is worth its weight in — you guessed it — cast iron.

Not only does it last for generations, as heirloom, seasoned skillets attest, but it also provides superior heat distribution and imparts a crust that can’t be produced through any other comparable method. Plus, in this age of healthy food habits, a well-seasoned piece of cast iron requires little or not fat for excellently crispy results.

Then, there’s enameled cast iron, with all the benefits of heat distribution and none of the pesky seasoning and care requirements of cast iron. The best cast iron cookware should either be composed of fine, unseasoned cast iron or high-quality enamel coating over flawless iron bodies, depending on your preference.

Reading cookware reviews can help you decide which option and product line best suits your cooking needs. Here are a few recipes to get your mouth watering and spur you on your search.

My 3 Favorite Cast-Iron Recipes

Fried Green Tomatoes


  • 4 green tomatoes
  • 2 cups (stone ground) cornmeal or Panko
  • 1.5 cups buttermilk
  • 1 tsp salt
  • 1 tsp ground back pepper
  • 1 tsp ground red pepper

Heat your skillet, using two tablespoons of oil or bacon drippings.

Cut tomatoes in ¼ slices, sopping in a dish of buttermilk and then in a shallow tray of seasoned cornmeal of breadcrumbs. Once the oil/drippings are hot, place a few slices at a time in the skillet.

Allow them to cook for no less than one minute per side, to develop a nice crust. Once each slice is finished, set them aside on a paper towel-covered plate to cool and drain excess oil.

Fried Green Tomato

Fried Green Tomato

Gratin of Potatoes and Leeks


  • 1 lb leeks
  • ½ lb bacon
  • 16 oz. mashed potatoes of choice
  • 2 tbsp fresh thyme, chopped
  • ¾ cup breadcrumbs
  • ½ cup Parmesan cheese
  • 1 cup grated mozzarella
  • Salt and cracked black pepper to taste

Cut the bacon into 1×1 inch pieces. Fry in a dry skillet until they’re golden. Then, wash your leaks, cutting them into inch-long sticks. Combine bacon and leaks in an ovenproof enamel cast iron casserole and season with salt and pepper. Top with the mashed potatoes. Mixing the breadcrumbs, cheese, and thyme together, sprinkle this over the top. Bake at 400 degrees Fahrenheit for 35-40 minutes.

Spiced Pear Crumble


  • 4 pears, peeled and diced into 1-inch cubes
  • ¼ tsp nutmeg
  • ¼ tsp cardamom
  • ½ tsp cinnamon
  • Lemon juice
  • ¾ cup oats
  • ¼ cup brown sugar
  • 1/3 cup chopped pecans
  • 1 tbsp all-purpose flour
  • 3 tbsp unsalted butter at room temperature
  • 1/16 tsp salt

Preheat oven to 350 degrees Fahrenheit. Butter a small enameled cast iron gratin dish for this recipe.

In a small bowl, mix pears, spices, and a splash of lemon juice to moisten.

Using a fork or a food processor, crumb together the sugar, nuts, oats, butter, flour, and salt. Medium crumbles are the goal.

Place pears in your gratin dish, then top with the oat mixture and bake 20 to 25 minutes. The pears will be tender and the top golden.

Give it a Try

Cast iron is some of the most highly prized cookware for good reason. Among the best cookware, you’ll find that—beyond antique, seasoned vessels—fine, unblemished, and unseasoned vessels are the most highly desired.

Enamel cast iron also produces excellent cookware, and is manufactured by a select group of venerable companies.

Remember, if you feel at a loss as to which is best for you, thoroughly peruse the cookware reviews to ensure that you are purchasing the perfect cast iron vessels for your kitchen and your cooking needs.

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