What should I make in my new cast Iron skillet?

I got one for Christmas and have not used it but have seasoned it. I was thinking of making potato pancakes in it. I am hoping they won't stick.

Hi,

If you have not seasoned it, they will stick.

I have caste iron pans, though I still use some oil. Ditto with my non-stick pans. The only one I oil lightly is a caste iron grill. I did buy a wire brush to help clean it the other day.

Regards,

Steak, pork chop, or if your (calorie) budget won't permit, hamburger.

What, not broiled? Nope. Salt both sides well, and fry it on medium-high to get a nice deep brown on one side, then flip and transfer into the oven to finish.
(a thin steak, chop or burger can be done just on the stovetop).

For a burger, you can caramelize onions before the burger goes in (a little residual butter in the pan certainly doesn't hurt); for a steak, after it comes to temp in the oven, take out the steak, drain most of the fat, deglaze with some red wine, add minced shallot or garlic, and you've got an awesome meal.

Benton's country bacon.

We love to use ours to sear salmon. Get skin on fillets (up to a 2 lb piece), brush with an interesting glaze (like miso-orange, or mustard-anchovy), heat skillet very hot, sear salmon skin side down, and finish under broiler to caramelize glaze. Weeknight dinner done in 10 mins.

I basically only use 2 pans. The non-stick and the cast iron. I use the cast iron pan for anything that needs a crust and anything that is to hot for the non-stick ( high heat degrades the coating).

Fried chicken and cornbread are my two favorite things to cook in cast iron, but a fatty hunk of steak or pork chop is great too . . . particularly for rendering some of the heavy fat. Here's a great cornbread recipe from Carriage House restaurant in Chicago, though I personally prefer it with 1/4 cup less sugar: http://www.tastingtable.com/entry_detai ... Steuer.htm

I use my small CI for the perfect 2-serving veggie roaster--broccoli, cauliflower, onions, all roast beautifully in it. And my CI comal is my salmon pan. I only use it on the grill --not a fan of indoor salmon cooking

Have you seen the Facebook group "Cast Iron Cooking"? They are always posting amazing-looking photos.

So the potato pancakes did stick a little but they were okay. Not pretty for company but okay for eating. I'll just have to keep cooking in it. I saw an amazing recipe for a rib roast that is seared in the skillet and then put in the oven. By the way I wiped the pan out with a damp paper towel and put some more oil on it.

I always use mine for cornbread.