The Power of an Iron Skillet

For Christmas, the majority of the gifts I received were cooking related. Cookbooks, serving trays, warming trays, utensils, knives, deep fryer, immersion blender, and the likes. A cake carrier, lotions, polka dot galoshes, socks, Burts Bees products, gift cards, yoga mat and bag as well as measuring spoons shaped like flowers. Also included was cast iron skillet and a dutch oven. I'm pretty sure there was only one thing on my list I didn't get. Very blessed am I.

The first time I cooked in my skillet it was cheesy fried potato and apple hash. Trust me it's seriously yummy. However, the heat was turned up to high and I let it sit to long before I stirred it which caused the bottom layer to burn.

The first time I cooked in my dutch oven it was loaded baked potato soup. Intensely thick and just the right amount of creaminess and potato chunks. After the first servings were emptied into our bellies, we turned the back on the stove to warm the soup up again. After we dipped our second helpings up, the heat stayed on and of course I again under estimated the power of the iron cookware.

Point being: I love cooking with my cast iron ware. It adds a certain flavor and warmth to the food. However, it responds differently to heat and I need to pay closer attention to that or I'm going to end up burning things more often. It would remind the Captain of our first year of marriage though-HA!

Side note: this was also the week that I made homemade cheesy rosemary bread which didn't properly raise. It was heavy, very heavy. We didn't eat much of it so perhaps it was an off week for this cook in the kitchen.

I try. I also love cheese.

Cheers!