3 Cast Iron Skillet Hacks That Will Make Your Cast Iron Even More Versatile Than it Already is

Byamazingfoodstv


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HACK #1: FLAME TAMER
Tired of burning butter that you’re trying to melt or scorching mashed potatoes while keeping them warm on the stovetop? Let your cast-iron skillet help you out. It makes a great flame tamer to keep things over gentle heat for a long time; simply place the skillet over a low flame, then place your pot or saucepan right in the skillet. The skillet will moderate the heat.

HACK #2: PANNINI PRESS
Here’s a trick for panini without a griddle, panini press, or Dutch oven.

1. Set a large, seasoned, oiled cast-iron skillet over medium-high heat; place your assembled sandwiches in the middle.

2. Place a smaller cast-iron skillet on top of the sandwich to press. Cook until the bottom of the sandwich is golden brown, then flip and repeat the process on the other side.

HACK #3: PIE PLATE
If you find yourself short a pie plate, a seasoned cast-iron skillet can be the perfect alternative for just about any pie, such as Cast-Iron Apple Pie. Just make sure your skillet is 9 or 10 inches in diameter to keep the recipe volume and baking times consistent.

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36 Comments

  1. Thanks for posting head Clyde all the new non-stick frying pans which normally last almost 2 years always go back to cast iron it makes me feel good when I'm cooking something that I know maybe some grandmother's used many many years ago

  4. I knew that. I have been using cast iron for over 25 years, it makes the best panini and pie crusts are really good. I never thought of using it as a flame tamer as I use induction, so precision in temperature is not an issue, cast iron is magic in the kitchen, seriously. oh cast iron users with induction, did you know you can use baking paper on the hob surface? you avoid scratching the glass surface and you can shake the pan. get a baking paper slightly double the diameter of the cast iron pot fold it in two. you can reuse the baking paper for many many times until it becomes dry brittle and dark brown.

  25. When I first started making candy I had an electric stove. It is hard to keep an even temperature with an electric stove. I used my cast iron griddle as a flame tamer, although I had no idea what the term was called. It works so well that I still use it even though I have a gas stove now.

  32. Hey, I am Brazilian, I like your videos but I would like a visual content, I think you could show the stuffs you are talking instead of just talking about it, it is just my opnion but I think your videos could improve.

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