Southern Cast Iron Cast Iron Casseroles 2018
From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.
in this issue
cleaning & care
RESPECT YOUR COOKWARE Taking care of your cast iron means understanding its likes and dislikes. LIKES Cooking with oil Dry cupboards Gentle cleaning DISLIKES Water Acidic foods Soaps and harsh abrasives CAST IRON REVITALIZATION If your heirlooms fall victim to rust, don’t despair. Follow these steps to get them back in action. 1. Scrub with a stiff-bristle brush and hot soapy water to remove any rust or buildup. Rinse well, and dry completely. 2. Brush a light coating of oil on inside and outside of pan. 3. Place a sheet of foil or a rimmed baking sheet on lower rack of oven to catch drips. Place oiled pan upside down on middle rack of oven. 4. Bake at 350° for about 1 hour. Turn off oven, and let pan cool in oven. Repeat as necessary. Store in a cool, dry place. SEASONING…
casseroles & pot pies
EASY CHICKEN POT PIE QUICK TURKEY CASSOULET RED BEANS AND RICE CASSEROLE COUNTRY CAPTAIN CASSEROLE GINGER’S SHRIMP AND RICE CHICKEN AND DUMPLINGS SKILLET CASSEROLE CHICKEN SPAGHETTI DEEP-DISH PORK AND GREENS PIZZA SKILLET LASAGNA POT ROAST POT PIE SKILLET BREAKFAST CASSEROLE HAMBURGER STEAK CASSEROLE CHICKEN & BROCCOLI SKILLET CASSEROLE MAC AND CHEESE WITH SHREDDED PORK SKILLET SPAGHETTI AND MEATBALLS CHICKEN AND RICE WITH BLACK BEANS SAVORY CORNBREAD COBBLER CAST-IRON CHICKEN CACCIATORE SAUSAGE AND CABBAGE GRATIN SHRIMP AND GRITS CASSEROLE EASY CHICKEN POT PIE Makes 1 (10-inch) pie ¼ cup unsalted butter½ cup chopped yellow onion2 cloves garlic, minced3 tablespoons all-purpose flour 1½ cups chicken broth½ cup half-and-half1 cup diced red potato4 cups shredded cooked chicken2 cups frozen mixed vegetables (such as corn, peas, carrots, green beans, and lima beans)1 teaspoon kosher salt¼ teaspoon ground black pepper½ (14.1-ounce) package refrigerated piecrusts1 large egg, lightly beaten FIRST Preheat oven to 400°. NEXT In a deep 10-inch cast-iron…
skillet sides
COLLARD GREENS GRATIN SCALLOPED POTATO GRATIN STOVE TOP MACARONI AND CHEESE ASPARAGUS AND ARTICHOKE GRATIN BACON-BALSAMIC BRUSSELS SPROUTS ZUCCHINI GRATIN BROCCOLI MAC AND CHEESE GRATIN ROASTED CORN PUDDING SQUASH CASSEROLE ROASTED GARLIC AND MUSHROOM MAC AND CHEESE POTATO-APPLE SKILLET FRIES CREAMED CORN COLLARD GREENS GRATIN Makes 6 to 8 servings 1½ pounds chopped collard greens, stems removed6 slices thick-cut bacon, cut into 2-inch pieces1 large yellow onion, thinly sliced3 cloves garlic, minced3 tablespoons all-purpose flour2 cups whole milk1 cup shredded sharp white Cheddar cheese, divided1 teaspoon kosher salt½ teaspoon dry mustard⅛ teaspoon crushed red pepper½ cup crumbled cornbread FIRST Preheat oven to 400°. NEXT Bring a large saucepan of water to a boil over high heat. Add collard greens; cook for 4 minutes. Immediately drain, and rinse with cold water. Drain again; squeeze dry. NEXT In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp.…
sweet & simple desserts
RASPBERRY JAM COFFEE CAKE WITH PISTACHIO STREUSEL CARAMEL APPLE PIE BUTTERSCOTCH-PECAN BLONDIES S’MORES CRUMBLE CHOCOLATE COBBLER PINEAPPLE UPSIDE-DOWN CAKE SWEET POTATO SKILLET COBBLER CHOCOLATE CHIP SKILLET COOKIE OATMEAL-PECAN SKILLET BLONDIES STRAWBERRY CROISSANT BREAD PUDDING STRAWBERRY COBBLER SKILLET CARROT CAKE APPLE BUTTER POKE CAKE RASPBERRY JAM COFFEE CAKE WITH PISTACHIO STREUSEL Makes 1 (8-inch) cake Topping: ¼ cup finely chopped pistachios¼ cup all-purpose flour¼ cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon ground cardamom¼ teaspoon kosher salt 2 tablespoons cold unsalted butter, cubed Cake: ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs½ teaspoon vanilla extract 1⅓ cups all-purpose flour 1¼ teaspoons baking powder¼ teaspoon kosher salt½ cup whole buttermilk½ cup raspberry jam FIRST Preheat oven to 350°. Spray an 8-inch cast-iron skillet with cooking spray. NEXT For topping: In a medium bowl, whisk together pistachios, flour, brown sugar, cinnamon, cardamom, and salt. Using…
bonus recipe
CLASSIC POT ROAST Makes 5 to 6 servings 1 cup all-purpose flour 1 tablespoon plus ½ teaspoon kosher salt, divided 1 teaspoon ground black pepper 1 (5-to 6-pound) beef chuck roast, halved 2 tablespoons canola oil 1 large yellow onion, sliced (about 2 cups) 1 (8-ounce) package sliced mushrooms 1½ cups ketchup 1 cup beef broth 1 (1-ounce) package dry onion soup mix 2 tablespoons red wine vinegar ½ teaspoon garlic powder FIRST In a 13x9-inch baking pan, stir together flour, 1 tablespoon salt, and pepper. Dredge each half of beef in flour mixture. NEXT In a large cast-iron skillet, heat oil over medium-high heat. Cook beef until browned on all sides, about 4 minutes per side. Transfer to a 6-quart slow cooker. NEXT Add onion, remaining ½ teaspoon salt, and all remaining ingredients to…
