Not exact matches
I
also used the
pan on this recipe, so once you try both of these recipes
in a good
cast iron skillet, you'll see why it's worth the money.
I
also took Deb's suggestion and made it
in a
cast iron pan (just 2 layers).
Place a heavy
cast iron pan or something similar on top (I
also put heavy canned goods
in the
pan for extra weight).
Also, place a
cast iron frying
pan on the floor of your oven (we will be placing ice cubes
in the frying
pan to create steam).
The quail could
also be cooked
in a
cast iron grill
pan over medium heat.
(You can
also cook onions
in a
cast -
iron pan over high, turning occasionally, until charred, 8 — 10 minutes.)
Also, this recipe makes the best pancakes, cooked
in a
cast iron pan!
I really love making them
in a
cast iron skillet, but they can of course
also be made
in a heavy - bottom cake
pan.
As
in the pictures, it
also works well crumbled up with broccoli and warmed
in a
cast iron pan.
I do it
in a
cast iron pan on the stovetop, but you can
also put them on a cookie sheet
in the oven at 375 for 5 to 10 minutes (watch it closely!).
A rimmed baking sheet is the ideal
pan for roasting veggies, though a
cast iron skillet can
also work
in a pinch.
Not only do well - seasoned
cast -
iron pans work just as well as your favorite nonstick ones, but you'll
also get an extra dose of
iron in your food.
Dried fruits can
also be a good source as they are often dried
in iron pans, and cooking acidic foods such as tomatoes
in cast -
iron cookware increases
iron content of the food.