Raise your hand if you could go for a good dessert right about now. 🙋 Excellent! While your first instinct may not be to reach for your cast iron skillet, we’re here to shed some more light on an underappreciated group of dishes: cast iron skillet desserts.
Another common question among cast iron users is what should I cook first in new cast iron? While there isn’t necessarily one right answer, we’ll give you some tips to point you in the right direction. First, we’ll need to address using cooking oil in your cast iron skillet.
Cooking Oil for Cast Iron
We’ve received a number of questions about using cooking oil in cast iron and how this relates to cast iron seasoning. While cast iron skillets are renowned for their natural non-stick properties, a brand new cast iron skillet, even a machined-smooth one like a Stargazer skillet, will not be completely non-stick right out of the box (depending what you’re cooking of course; some foods stick more than others). For proper use of your cast iron skillet, you’ll want to to make sure to use sufficient cooking oil for the food you’re making. It’s a good idea to use a little extra oil for your first few cooks with a brand new (or newly seasoned) skillet.
We get a lot of questions about cast iron seasoning and maintenance, so we thought it would be a good idea to get a discussion going on the blog. In this post, we’ll take a look at the overall concept of seasoning and define and clarify some terminology. Specific questions about the different types of seasoning oils and the seasoning process will be addressed in later posts.
In the simplest terms, cast iron seasoning is a layer of fat or oil that is baked onto the iron to protect it and aid in its non-stick properties. The bare iron is coated with oil both inside and out, and when heated, the oil goes through a chemical change called polymerization, transforming the liquid oil into a hard shell. After polymerization, this layer of seasoning is surprisingly durable.
As we mentioned in the previous cast iron skillet dessert post we shared, one of best things about cast iron is its versatility. You can perfectly sear your pork chops in your Stargazer skillet one day, and then bake a memorable skillet carrot cake in it the next.
And speaking of skillet carrot cake (see what we did there?), we just so happen to have an amazing recipe for this very dish! This carrot cake will melt in your mouth with just the right amount of sweetness. One bite of this cake, and your guests will think you’ve been secretly apprenticing for the Cake Boss.
There are a lot of theories and preferences about the ideal weight for a cast iron skillet. Our CEO and Product Designer Peter Huntley is going to walk through his thoughts on the subject and explain why the best skillet isn’t necessarily the lightest.
One of the things we all love about vintage cast iron cookware is the lighter weight. It’s easier to maneuver on the stove, easier to lift and easier to pour from. Given that most people’s first complaint about cast iron is that it’s too heavy, it seems like the goal should be to make a skillet as light as possible. But it’s just not that simple.
Putting aside the composition of the material for now–we can discuss that in another post–the weight of a cast iron skillet comes down to two factors: the thickness of the material and the design of the handle. It’s really just those two things.
You want to know the only thing better than dessert? A cast iron skillet dessert, of course! Oh, and one made in a Stargazer skillet, to be specific. Dessert may not be the first thing that comes to your mind when you hear cast iron, but remember: your cast iron skillet can do so much more than just perfectly sear a steak!
So what makes the best cast iron skillet dessert? It has to be something warm, gooey, and sweet, for sure, but since you’re baking it the oven, you want some texture and crunch as well. We think we’ve come up with the answer here. Behold, our Raspberry Rhubarb Crumble.
As a producer of cast iron cookware, we get a lot of questions about why cast iron is different than other cookware options out there, so we wanted to put together a guide for anyone looking to learn more about the pros and cons of different types of cookware.
The Five Common Cookware Metals
There are five different metals that are used to make pretty much all the cookware on the market. They are:
- Stainless steel
- Cast iron
- Carbon steel
We’ll go through them one by one, show some examples, and talk about the pros and cons of each.
Happy Cinco de Mayo 2018! Before we get into the recipe, time for a quick nerdy fact: Did you know that Cinco de Mayo is celebrated to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862? If that fact helps you win Final Jeopardy one day, don’t forget Stargazer’s cut of the winnings!
Most places will throw out their best recipes for nachos, fajitas or enchiladas, but we think we’ve come up with a unique and healthy dish that will go great with your margarita or cerveza.
Our Next Product: A 12-Inch Cast Iron Skillet!
Hello fans of our 10.5-inch cast iron skillet! It’s been awhile since we last posted on the blog so we wanted to fill everyone in on what’s been happening.
Our new headquarters in Allentown, PA is up and running and has been serving us well. We’ve been hard at work improving our facility and growing our team to increase output and cut down wait times. We can’t thank everyone enough for their patience and support through the process.
As some of you may have seen on social media, we’re pleased to officially announce that our next product will be a 12-inch cast iron skillet. A lot of you have been asking for a larger skillet and we heard you loud and clear. This skillet will have all your favorite features from our 10.5-inch skillet, except… you know… bigger!
Greetings, cast iron fans. We know it’s been awhile since we last checked in with you. Our team has been working hard to fulfill our current orders and cut down on our wait times for new orders, but we wanted to share this update with you. We have officially moved to our new headquarters in Allentown, PA, located in the Lehigh Valley region for those of you familiar with Pennsylvania. Our first headquarters in Cherry Hill, NJ served us well, but when it became clear that we needed to scale up, we needed a new location to meet our needs. Our 7,000 square-foot facility in Allentown certainly fits the bill!
Much, Much More Space
Our new location gives us plenty of floor space to house more equipment and more inventory to get us operating more efficiently. Towards the end of our time in Cherry Hill, it became tricky to navigate our warehouse floor, and we knew a change was in order. Our current space allows us to lay out all of our equipment in the proper orientation, making sure our operations are running as productively as possible. And, most importantly, it gives us plenty of extra space for more inventory, equipment, and team members as needed. When we decided to make the move, we wanted to secure a location that would not only fill our immediate needs, but also be large enough to accommodate growth. We believe we have found that.