A dish originating from Nice, France, Ratatouille is as lovely to eat as it is to look at. These beautifully stewed vegetables will provide warmth and flavor on those cold nights. Pair this with some French bread and a nice Shiraz (or your other favorite red wine), and you can close your eyes and imagine yourself in Southern France.
Sure, you’ve had chicken tamales before, but how about in casserole form? This take on the traditional Mesoamerican tamale packs the same heat, while adding in some perfect cornbread crunch. Grab a cold beer, and your weeknight dinner is all set!
Shakshuka may not be one of your classic go-to breakfast dishes right now, but after giving this recipe a try, you’ll quickly find out it should be. Shakshuka is a dish consisting of eggs poached in tomato sauce, and while there is some debate about its exact origins, it is typically considered to have originated from the historical Ottoman Empire with the more recent form coming from Tunisia.
This tangy, tasty dish is typically enjoyed for breakfast, but you can really have it any time you’re in the mood for a lovely egg recipe that’s easy to make. And feel free to get adventurous with some of your favorite spices. The recipe below can really be tailored for your preference. So, grab those Stargazer Cast Iron skillets, and let’s get to it!
We shared a couple recipes for cast iron skillet desserts recently, so we wanted to make sure we weren’t neglecting something important: the rest of the meal! Cooking the perfect holiday dinner can certainly be a challenge, but with a little help from your trusty Stargazer Cast Iron skillets and these easy-to-follow recipes, you can make your next holiday (or anytime) dinner a big hit.
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.