CAST IRON SKILLET COOKING
Even though heavy iron cookware was first brought to North America by the early settlers of New England, none appreciate the pots and pans like the cooks of the South. Every home cook has at least one well-seasoned skillet they couldn't imagine cooking without, and many have corn stick and muffin pans, grill pans, and larger kettles or Dutch ovens, all made of heavy cast iron.
One of the reasons heavy iron is so highly valued is its cooking properties. Heat is evenly distributed and held, making it ideal for deep frying, searing and even baking. The versatility of the iron pot or skillet is unrivaled; use it on the stove top, grill, or in the oven. If you're still not convinced, check the price. An iron skillet will cost under $10, a fraction of the price of a comparable heavy aluminum or stainless steel pan, and it should last a lifetime.
Heavy iron cookware does have its drawbacks. The pots are quite heavy, often requiring two hands to lift, and might not be an option for cooks with physical limitations. They can become rusty if not properly cared for and seasoned regularly, a big challenge for many people.
To season a new iron pot, wash with mild soapy water, rinse and dry thoroughly, then coat the entire surface with oil or melted shortening, including outside and handles, and a lid if the pot has one. Once the entire surface is well-greased, place the pot in a 300° oven for about 30 minutes, with a baking sheet under it to catch any drips, then let it cool slightly; remove and wipe with paper towels. After each use, wash with mild soapy water and dry thoroughly, then add a little oil or melted fat to the pan and coat the inner surfaces completely.
If the pan ever begins to show signs of rusting or imparts a "metallic" taste, it will need to be reseasoned. Scour the pan well with steel wool and wash with soapy water. Rinse, dry thoroughly, then coat with shortening or oil and place in a 250° oven for about 2 hours. Wipe with paper towels to absorb any excess oil, and it's ready to use. Never put iron pots in the dishwasher.


The cast iron skillet was such an important part of those brave souls who settled this country and of the cowboys who tended the herds of cattle that I have gathered a number of easy and delicious cast iron skillet recipes. With blackberry season fast approaching up here the northwest I thougt it appropriate to include this recipe for blackberry cobbler in a cast iron skillet first.

6 to 8 cups fresh or frozen blackberries*
1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons fresh squeezed lemon juice
1 to 2 tablespoons blackberry liqueur, optional
Biscuit Topping (see recipe below)
Vanilla ice cream

*The amount of blackberries used depends on the size of your pan. If using a Cast-Iron Skillet, use 6 cups - 13x9-inch baking dish, use 8 cups.

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).
If using fresh blackberries, wash, stem, and drain blackberries.
In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.

Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean. Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream.
Makes 10 to 12 servings.
Biscuit Topping:
2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon saltZest (peel) of 1 lemon
1/2 cup chilled butter, cut into 1/4-inch pieces
2/3 cup milk
1 egg, slightly beaten

In a large bowl, sift together flour, baking powder, sugar, salt, and lemon zest. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Add milk and egg; stir with a fork just until blended.