Iron Skillet Cooking

Cooking in an iron skillet has been a tradition in my family since before I was born. Now, I rarely ever use any other kind.

Many people are a bit afraid to cook in an iron skillet. However, here are a few reasons to give Iron Skillet Cooking a try.

Iron Skillets:

*Get HOT

*Cook evenly

*Go from stove top to oven

*Cook a variety of foods

*Do not require much cooking oil

*Are easy to clean

*Foods absorb iron from the skillet

*Are easy to maintain

My favorite oils to use an in iron skillet are grapeseed oil and avocado oil. I primarily use grapeseed oil, about a tablespoon per use. Heat the oil in the skillet over high heat until ready to add lean proteins or vegetables. Add the ingredients and seasonings. Adjust temperature as desired, depending upon the recipe.

The skillet can be transferred easily to a pre-heated oven. For example, sear filet mignon on the stove top, about 2 minutes per side. Transfer to a pre-heated 400* oven and cook an additional 10 minutes. Remove skillet from oven and serve!

Cooking a frittata? Add mixture to a heated iron skillet and transfer to oven pre-heated with the BROIL feature. Broil about 1 minute until top is cooked and slightly bubbly.

RECIPE: OVEN BAKED FRITTATA

Other delicious foods to cook in an iron skillet?

Salmon (are you surprised? My fave food!)
Sea bass, tuna, shrimp, CRAB CAKES!
Scrambled Eggs
Roasted Bell Peppers
Asparagus
Broccolini
Mixed Vegetables
Skillet Potatoes
Pretty much anything can be cooked in an iron skillet!

To Clean The Skillet:

Add enough water to the skillet to cover any remaining bits of food.
Bring to a boil.
Scrape out bits using a wooden spatula.
Allow water to almost cook out.
Wipe out any remaining bits of food and water.
Let the skillet cool.
Season as shown in the Susan Irby’s Home Chat video below!
HOW TO “SEASON” YOUR IRON SKILLET >