- 3 hours ago
Looking for easy, comforting meals you can make with your cast iron skillet? In this video, Nicole shares seven cast iron skillet recipes that prove this kitchen staple can do it all — from crispy breakfasts to hearty dinners and even dessert. These recipes are simple, satisfying, and designed to help you get maximum flavor with minimal cleanup, whether you’re cooking for a crowd or just want something reliable and delicious.
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00:00Pull your cast iron skillets out of the cabinet
00:01because I'm showing you seven things
00:03you need to be cooking in it
00:04other than cornbread and fried chicken.
00:05I love a cast iron skillet
00:06because not only do they deliver delicious food,
00:08but they're not that expensive.
00:09For around 30 bucks, you can get a decent skillet
00:12and it will stay with you and your family forever.
00:14You just gotta take care of it.
00:16I feel like if you do have a cast iron skillet,
00:17you've only used it for one thing,
00:19but I'm gonna show you seven new ways to use it,
00:21starting with casseroles.
00:23You need to be building casseroles
00:25in your cast iron skillet, and I'm gonna show you why.
00:27Cast iron skillets are perfect for casseroles,
00:29because you can build the layers of flavor in there,
00:32just like any of my favorite one-pan meals,
00:34but then it also, of course, can go straight to the oven.
00:37So a lot of times when you're making a casserole,
00:39you're mixing everything,
00:40maybe browning some stuff on the stove
00:42and then putting it in a casserole dish.
00:44No casserole dish needed.
00:46So I've already started by cooking off some bacon.
00:48I've got that here, and now to the drippings,
00:50I'm gonna brown my meat.
00:51I'm making cowboy casserole.
00:53Starts off with ground beef and ground sausage
00:56in addition to the bacon.
00:58So think about anything with cowboy is generally something
01:01you would cook or expect to be cooked over a campfire.
01:05Speaking of which, you can cook with a cast iron on a campfire.
01:09Cowboy dishes tend to be extra hearty,
01:12and this is no exception,
01:14because it's gotta feed those cowboys
01:15after a long day on the range.
01:18Yee-haw.
01:20Browned and crumbled.
01:21Now in go the veggies.
01:24Of course, we'll link the recipes,
01:25because you can adapt this method to countless recipes.
01:29Just cook these veggies until they soften a bit,
01:31then we mix everything else in and pop it in the oven.
01:33And we can take it off the heat to do that.
01:35All right, now we just finish building the casserole,
01:39which is a can of cream of mushroom,
01:41a little bit of sour cream,
01:43some milk, frozen corn.
01:47This is definitely one of those casseroles
01:49that appeals to everybody.
01:51Very family-friendly.
01:52Stir back in the bacon,
01:55a little bit of cheese, salt and pepper.
01:57And now for the good part.
01:59Every casserole should have a good topping.
02:01Tater tot topping, yes please.
02:03Top it with some more cheddar than our tater tots.
02:06And you wanna arrange them in a little circle.
02:08Keep it cute.
02:09Not every casserole has to be rectangular.
02:12And I saved just a little bit of cheese
02:14to fill in the nooks and crannies.
02:16All right, then this goes into the oven 375 degrees
02:19until those hash browns are good and crispy
02:23and it's hot and bubbly.
02:24It's not your grandma's cast iron skillet recipe.
02:27My gosh.
02:29Cast iron skillets for casseroles
02:32make for a beautiful presentation.
02:34Like all casseroles,
02:35you're gonna wanna let it sit for a minute
02:36so that way it comes together a little better
02:39I'm gonna top this one with some green onions.
02:41Just feels right.
02:43I'm gonna let it sit for a couple minutes
02:44before I dig in.
02:47Yum.
02:49Ooh.
02:50I'm gonna let it sit for 10 minutes
02:52and you can see how piping hot it still is.
02:55Cast iron skillets know how to hold their heat, baby.
02:57I'm gonna top this with a little more heat
03:00since it's cowboy inspired.
03:02Taking the extra time and getting those tater tots
03:07extra crispy on top, key.
03:10The flavors in here are so satisfying.
03:13This is definitely a meal that's gonna stick to your ribs,
03:16keep you full a long time and keep those cowboys happy.
03:20Did you know a cast iron skillet is the perfect vessel
03:24to roast a whole chicken or other large cuts of meat?
03:29Well, it is and you know now.
03:30A bonus is that you get your side dish in there as well.
03:34It's good to kind of build a base.
03:36Potatoes are the perfect thing to use.
03:38Then as the chicken roast, it flavors the potatoes.
03:42So good.
03:43Cause cast iron skillets can withstand a high heat in the oven.
03:48Plus they hold their temperature for a long time.
03:57So it cooks evenly, it gets nice and hot.
04:00So I'm gonna get the veggies in the bottom,
04:02toss in some rosemary, I'm going to go in some olive oil,
04:05a little garlic powder, salt and pepper.
04:08Just like if you were making roasted potatoes
04:10and now you don't have to dirty a second pan,
04:12it can all happen in here.
04:13Okay, and then I'm just gonna kind of season
04:15the chicken the same way.
04:17It's nice and dry.
04:18So that means it's gonna get good and crispy.
04:19So I'm just gonna go ahead and season it as well.
04:22Salt and pepper.
04:23Don't forget the inside.
04:25I'm gonna stick some of that rosemary inside.
04:27And I'm gonna go on with a little bit of lemon pepper too.
04:30Just cause I like a little lemon pepper roasted chicken.
04:32Make sure it's all well seasoned.
04:34And then you're gonna wanna tuck the wings back
04:36just so they don't burn.
04:37And you could tie the legs together with twine if you want to.
04:40I don't want to.
04:42And just set that chicken right on top.
04:45This will go into the oven 425 degrees for about 50 to 60 minutes
04:50or just until that chicken's done.
04:51Not all the potatoes will get nice and roasted brown,
04:54but the ones around the edges will.
04:56The ones right under the chicken probably aren't,
04:58but they're all gonna absorb that good chicken juice
05:01that starts dripping and cooking.
05:03Oh gosh, so good.
05:05Probably one of the more impressive roast chickens
05:08you've ever seen, am I right?
05:10Great thing about the cast iron skillet is the even heating.
05:13So everything is evenly cooked.
05:15And the bonus, when you see those potatoes, get ready.
05:19Maybe some of the best you've ever had.
05:21Like all roasted meats, we gotta let it rest.
05:23Let me show you these potatoes.
05:25They're so tender.
05:27And then there's like some caramelization
05:29that happens around the outside.
05:31But all this juice, that is liquid gold.
05:34All right, let's check out this chicken.
05:37See that crust?
05:38I mean, did we take a moment to appreciate that crispy crust?
05:43Juicy, tender.
05:45Just gonna make a little sample plate.
05:47Don't forget to cook up a green veggie to go with.
05:50I'm telling you, it's really like three delicious things
05:52in one skillet.
05:54You get so much flavor from the caramelization that occurs,
05:56and that helps flavor the veggie side dish and the juices.
06:01And then you get perfect roasted chicken.
06:04Look at that.
06:07That melts in your mouth.
06:10Mm.
06:11But this is my favorite pork.
06:18Mm.
06:19It's one of the best potatoes I've had in a long time.
06:21If you're not roasting your meat in a cast-iron skillet,
06:23I promise you, you're missing out on a lot of good things.
06:26You know what else you need to be making in your cast-iron skillet?
06:28Hot dips, my favorite food.
06:31I'm whipping up campfire queso, intended to be made on a campfire.
06:36You can cook it and serve it straight from here because, like I said,
06:39it holds the heat for a long time, so your dip will stay nice and melty.
06:43You don't need a crock pot.
06:45Genius.
06:47Campfire queso is similar to the cowboy casserole in its flavors.
06:52But we're going to start by cooking off some sausage and ground beef.
06:55This is just a fun thing to do as the weather starts getting nicer and people want to be outside grilling.
07:01Don't even dirty the kitchen at all.
07:03Make everything outside on the grill.
07:05Let that brown and then we'll add everything else.
07:07Now I'm going in with some jalapeno, some red onions, some red bell pepper.
07:10I'm going to cook that down also until those veggies are good and soft.
07:14All right, now the main cooking is done.
07:16I'm going to stir in the cheeses.
07:18And that's when you want to set it on the indirect heat on your grill or in your smoker set on low.
07:24A little Rotel cream cheese and some Velveeta.
07:27And this is typically when you would put this in the slow cooker and let it go low.
07:31But we're doing it campfire style.
07:34Or pretend campfire.
07:36And some pepper jack cheese.
07:38I know it looks like it's not going to fit, but it will.
07:40Cover it up.
07:41Let it go low and slow.
07:43Go grab yourself a cold beer.
07:45Check this out.
07:47Some cowboy queso.
07:49And what's good is nothing's going to burn.
07:51So you can really let this go, you know, an hour or two on that low smoker.
07:56Plus you would get some of that smoke flavor in there.
07:59It's really easy.
08:00You can just serve straight from the skillet.
08:03Best part about serving out of the cast iron skillet is that it holds its heat for a long time.
08:09So a hot dip is perfect.
08:10No crock pot required because it's going to stay warm and melty for a while.
08:14I mean, to me, this is dinner.
08:16And like I said, no need to dirty up the kitchen for anything.
08:19You can make your appetizers, your main entree, and even your dessert in a cast iron skillet.
08:25We'll get to that one in a little bit.
08:32Hmm.
08:33This will work for any of your hot dip recipes, but this one is the recipe you should try first.
08:39That is divine.
08:42I'm going to have to restrain myself.
08:45You've seen me do this next method before, but you really haven't seen me do it in a cast iron skillet.
08:50I am making chicken fra diablo.
08:52It's another one pan chicken meal, similar to what I've done in the past, but a different recipe.
08:57While I don't use a cast iron skillet a lot in my videos, this is the way I always do it at home and it produces the best crispy skin.
09:05I do have three different sizes of cast iron skillet, none expensive at home, but I like a large one.
09:12So you want like a 12 to 14 inch and then an eight to 10 inch.
09:15And then I've got like a small little baby for, you know, some small projects.
09:19This is a time to break out the big one.
09:21And you can attribute the good crispy skin to, again, that even heating, plus the fact that it can withstand a high cooked temperature.
09:29Some people like to start their chicken thighs in a cold pan to render that fat out.
09:34I don't think it's necessary.
09:36I think you can still get crispy skin this way.
09:39Just give it a little press when you put it in.
09:41Thing is on the other side, and you know the rule.
09:43Walk away.
09:44Let it go.
09:45Let it cook until it's good and crispy.
09:48Is it loud enough?
09:51I probably could have used one less chicken thigh so it wasn't so crowded in there, but we made it work.
09:56And look at all the flavor we have developed on the bottom of the skillet.
09:59I mean, the crispiness that is achieved in the cast iron skillet is almost unmatched.
10:04Maybe it is unmatched.
10:06So to that, we cook our veggies like normal.
10:08This is fried diabolo, which means like devilish.
10:12So it's extra spicy.
10:13Some red pepper.
10:15Then go some garlic and crushed red pepper to keep it even spicier.
10:20A little Italian seasoning.
10:22Recipe calls to add butter when we were browning those, but you can see we didn't need that because we rendered out a good bit of fat.
10:29Right now we're going to further lift the flavor from the bottom with some acid, wine, and tomato.
10:35Going with some tomato paste and some fire roasted tomatoes.
10:39Because that now looks so good, it smells even better.
10:42Now I'm going to put the chicken back in along with any juices that have accumulated.
10:45And I'm going to keep the skin exposed to keep it good and crispy.
10:49Just like I mentioned before, a benefit to cooking in the cast iron skillet is you can go straight from the stove to the oven.
10:55So these are going to finish cooking in the oven.
10:57It's just easy.
10:58Have I convinced you to pull out your cast iron skillet yet?
11:00This is heavenly.
11:02This is your restaurant meal.
11:03Our skin is still good and crispy, but that meat under there is going to be so tender.
11:08Finish it with some fresh basil.
11:10A little more crushed red pepper to make it spicy like the devil.
11:14Can you smell it?
11:15Other than that beautiful crispy chicken, the sauce is the star of the show.
11:20So I'm going to serve this with pasta because you want something to soak up that goodness.
11:25You could just serve this with crusty bread if you want.
11:27I like to take my little pasta for a little swim in the sauce first.
11:32Beautiful chicken thigh.
11:34And sauce.
11:36If you spin the sauce over at the last minute, you won't lose so much crispiness on your chicken.
11:41And then a final touch, a little grated parm.
11:43So you can get a restaurant quality meal in that cast iron skillet, easy as pie.
11:49And then you can really cut that with a fork.
11:51That is so tender.
11:52That Diablo kick is in there for sure, but it's that good kind of spice.
12:03It just kind of sits there.
12:05It doesn't make you want to like feel like you have to reach for the milk or anything.
12:08So much flavor, the little burst of tomato.
12:11Chicken, tender as anything.
12:13If you're not pan roasting and making a delicious sauce in your cast iron skillet, you're missing out.
12:18What are you doing?
12:20Some of the best pizza you can make at home comes out of your cast iron skillet.
12:23Why?
12:24Because it can get super hot.
12:26Therefore, it can lend itself to giving you a crispy crust on the bottom.
12:31And that's what I'm here for.
12:33I love a pan pizza when it's like kind of almost a little greasy and crunchy on the bottom.
12:40That's what we're making.
12:41You can use whatever dough and toppings you want.
12:43I am just going to show you the method because it's all about the method.
12:46Starting with, you want to preheat your skillet.
12:49Go into your oven about 450 degrees and let it go for about five minutes.
12:53When it comes out, we're going to put some oil in the bottom while it's nice and hot.
12:56And then it's almost going to kind of fry the dough.
12:59That's how you get that crispiness.
13:01You can use any kind of store-bought dough or from your favorite pizza place.
13:05Or you can use the recipe I have for a perfect pan pizza.
13:09It's so good, it just requires a little time because you have to let it go overnight.
13:13Hot and you kind of want to act a little bit fast so you can get it in there and get it crispy.
13:20A little bit of oil down.
13:22Enough to kind of coat the surface though.
13:24And then carefully down with your pizza dough.
13:26Make sure you stretch it out as far as you can to the edges without touching the pan, obviously.
13:31And then to keep this crust good and crispy, I like to put a little cheese down first so that the sauce doesn't just make it soggy.
13:39So I go in with some parm, especially around the edges.
13:44Once it hits the heat, it's a little easier to stretch out.
13:48So you can kind of work it to where it kind of almost goes up the sides a little bit.
13:52And just a little bit of your mozzarella and then down with your sauce.
13:55And then a classic, pepperoni, and then some more cheese.
13:59And this goes back into that hot oven until it's all gooey and the crust is golden brown.
14:05Perfect pizza.
14:07Now for the test.
14:09If it is not as crispy as you want it on the bottom, you can finish it on the stove.
14:15But let's see.
14:16Yeah.
14:17I'm going to go just a little bit longer so that the bottom gets extra crispy.
14:21This is something you can't do with a pizza stone.
14:24You can hear it sizzle a little bit and then check out the sides.
14:27Now we're talking.
14:28It's a good looking pizza, huh?
14:30Finish it off my way.
14:31A little parm, a little crushed red pepper, some fresh basil.
14:35Do you know when you get takeout pizza and by the time it gets to you that crust is not crispy anymore?
14:41It gets a little soggy.
14:42Cast iron skillet is key.
14:44That's what the cast iron is all about when it comes to pizza.
14:47Crispy crust.
14:49It's perfect.
14:56It's nothing like it.
14:58It's nothing like it.
14:59You just can't beat it.
15:00It's perfect.
15:01So the key things to remember.
15:02Preheat your pan.
15:03Make sure your oven is really hot.
15:05And if you need to, finish it on the stove top to get that crust extra crispy.
15:10It's a good one.
15:11Mmm.
15:14Cast iron skillets are arguably the best vessels to cook steaks and burgers, in my opinion.
15:20You've seen me do steaks before, but I haven't done a burger in a while, so now is the time.
15:25I'm gonna prove to you that a cast iron skillet makes one of the best burgers of all time.
15:29I would prefer this burger over a grilled burger any day.
15:32Why?
15:33I'll show you.
15:34First, it's gonna develop a nice crust.
15:36So I'm gonna start by seasoning my burgers on the outside.
15:40I've got a little steak seasoning on the inside.
15:42The grill is good because you get the grill marks and the grill flavor, but it doesn't give quite the crust that you get in a pan or sometimes on the griddle.
15:50I do love a griddle burger, too.
15:52But if you don't have a griddle, and obviously you don't have that restaurant flat top at home, cast iron skillet.
15:59It's the way to go.
16:00So get it hot and let it rip.
16:02Season the other side.
16:04Similar to how we cook those chicken thighs, let it go.
16:08Don't worry about it.
16:10You'll know it's time to flip it.
16:12A, when it releases easily from the pan, but also when you can start to tell that the burger's like halfway cooked when it starts to kind of cook up the sides a little bit.
16:20Second reason why it's so good besides the crust is the fat renders out in here and then the burger cooks in its own fat.
16:27That is liquid-coiled.
16:29See how the color's changing on the patty?
16:32About halfway up.
16:34That means it's probably time to flip.
16:36Crust equals flavor.
16:39Now I turn the heat down slightly and let it finish cooking to your desired degree of doneness.
16:46Don't judge.
16:47I don't like a medium rare or even a medium burger.
16:51I don't like soft ground beef.
16:53I just don't.
16:54See all that flavor that a skillet burger gets to cook in?
16:59Alright, so when it's almost done, time to add the cheese.
17:01No better cheese for a cheeseburger than the good American.
17:05Let that be melting and then you get the final benefit.
17:08You want to cook your bun in those drippings.
17:11It's like a sponge of flavor.
17:16See that?
17:17See that flavor?
17:18Usually you get just enough drippings based on how many burgers you cooked.
17:21Truthfully, what you get from that cast iron skillet, you don't even have to put anything on your burger.
17:26I mean, it's so good like this.
17:28This is like diner style situation.
17:30Or you can dress it up how you normally want to.
17:33Cast iron skillet burgers, greater than all other burgers.
17:36Let me just make sure though.
17:41Mmm.
17:43I can't describe the amount of flavor that comes just from the crust and the way the bun gets to absorb the leftovers.
17:50It's savory.
17:51It's tender.
17:52It's 100% a perfect burger.
17:54Let's end it with a sweet treat because did you know you can make desserts in your cast iron skillet?
17:59Some of the best desserts to come out of a cast iron skillet are cobblers, brownies, cinnamon rolls, and I'm showing you a pizookie, a cookie pizza, something like that.
18:11This will work with any cookie dough recipe that you like.
18:16This is a variation of a chocolate chip cookie with a little more pizzazz.
18:20So just like any cookie recipe, start by creaming your butter and sugar until it's light and fluffy.
18:24Some people have multiple cast iron skillets because they don't want to make their something sweet in something that might still taste like a hamburger.
18:33But if it's cleaned well, you probably won't have that problem.
18:36However, like I said, they're not very expensive.
18:38So you could have one for sweets and baked goods like biscuits and cornbread, and then one for your more savory things.
18:46Add in the eggs, a little vanilla, and then go in with the dry ingredients.
18:50This recipe also includes oats and a little cinnamon, a whole bag of chocolate chips, and chopped pecans.
18:58I would call this optional. I'm going to do half the amount.
19:01This will work with any store-bought cookie dough as well.
19:04I think what's so nice about it is you can serve it straight from the skillet.
19:07So again, with that presentation, it just looks fun and special.
19:11You want to make sure your cast iron skillet is well-seasoned, meaning that, you know, you've treated it a long time so it's going to release easily.
19:19It's almost like a non-stick pan.
19:21And you can always add in a little more oil for extra insurance.
19:25It is easier than rolling all those cookies.
19:27This goes into the oven 350 degrees for about 35 minutes.
19:30Oh, man. That wasn't glamorous.
19:34It's smelling good in here.
19:37The pizookie.
19:38Now, look, if you are serving this family-style, plop some ice cream right in the center and give everyone a fork.
19:44That's really the way to do it.
19:46Otherwise, you do need to let it sit, kind of come together so that we can try to get a good slice out.
19:51It didn't stick. You can tell it's releasing easily from the sides.
19:57I think that's why people are a little intimidated to make desserts in a cast iron skillet.
20:03But a good, well-seasoned and well-taken-care-of skillet will produce anything perfectly.
20:09I'm going to restrain myself for about five minutes.
20:12Here's a good chance I should have waited a little longer, but I might get a prettier slice if I would have been a little more patient.
20:18It is like a cookie meets a brownie, thanks to the whole bag of chocolate chips that goes in.
20:23You know what you've got to top this with.
20:31Mmm. That's sort of sinful.
20:33So gooey and rich.
20:35It came out of the skillet easily.
20:38It didn't stick around the edges, but it did form such a nice crust around it,
20:42so you get that kind of crunch on the outside but gooey on the inside, and you know that's how I like my desserts.
20:47Mmm.
20:50And it's going to hold that heat for a while, so you'll get that warm cookie experience for a long time.
20:55You're going to start serving your desserts out of your cast iron skillet?
20:58I thought so.
20:59There's a whole lot of flavor that you could be unlocking from your cast iron skillet,
21:02so go ahead and take it out of the cabinet.
21:05It could do a whole lot more than make a batch of cornbread in it.
21:08All the cast iron skillet cornbread.
21:10Sure is good.
21:11That's a wrap.
21:13That's a wrap.
21:14That's a wrap.
21:15That's a wrap.
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