I love my 12-Inch Cast-Iron Skillet. It performs better than any pan I own. This picture is a Ham, Cheese and Asparagus Quiche with a Potato Crust recipe that I found here online. I switched it up a bit and used cheddar cheese instead of the goat and fontina cheeses, regular yellow onions in place of shallots and left out the tarragon, (I am just not a big fan of the flavor.) in the recipe and it came out fabulous! The potato was nice and crisp around the edges and the asparagus cooked perfectly nestled into the the top of the quiche. When I do this again though, I think I will finish the crust in the oven for ten or fifteen minutes to get a bit more crunch on the potato crust before I add the quiche mixture.
I found this skillet in a basement closet when I moved into a new place about 15 years ago. It was all rusty and looked like it might need to be sent to the trash heap. When I finished cleaning it up and re-seasoning it, it quickly became my most used pan in the kitchen. I haven’t gotten any other cast iron pans since then but I am considering this 10.5-inch Cast-Iron Round Griddle for tortillas and pancakes. I think the low sides would help loads when I try to flip the cakes.
How did I go from a rusty, garbage heap bound piece of iron to this fabulous, indispensable skillet? The first thing I considered was sand-blasting the darn thing, but I didn’t want to strip it down to shiny metal, just remove the rust. Out came the steel wool and lots of elbow grease later I had a nicely cleaned up pan, but not yet ready for use. I immediately wiped it down with oil, (I used canola oil but you can use any oil you choose.) and placed it in a 350 degree oven to start the re-seasoning process. Leave it for at least an hour and then let it cool down. The skillet came out of the oven and was looking great!
I cooked up some bacon and found it was almost as good as new! The fried eggs came next. They too were fine but stuck just a tiny bit. After cleaning it in some warm water, I just wiped it down, heated it on the stovetop and applied a few drops of oil to the now warm skillet with a paper towel.