Baked Brie, fondue, skillet queso or whatever form it takes, melted cheese is the simplest way to impress a crowd. With a cast-iron skillet, you get even heat, a golden top, and that irresistible “still-bubbling” moment at the table. Here’s how to do it right—no matter your cheese or skillet size.
Brie, Cranberry and Savory
Choose the Right Cheese
Not all cheeses melt equally. The trick is balancing meltability with flavor:
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For a classic creamy melt: Gruyère, Fontina, or mozzarella.
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For bold flavor: Sharp cheddar, gouda, or blue cheese—paired with a mild, melt-friendly cheese for smooth texture.
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For a simple bake: A small wheel of Brie or Camembert goes straight from rind to table.
Add the Good Stuff
Your cheese is the base and everything else is character. Raid the fridge and get creative.
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Fresh herbs (rosemary, thyme)
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A drizzle of honey or cranberry compote
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Toasted nuts, roasted garlic, or chili flakes
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A splash of white wine for fondue-style smoothness
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Fresh or dried fruits
Serve with crusty bread, roasted potatoes, apple slices, or your favorite cured meats.
Your Perfect Skillet Size
Your skillet determines how much cheese you’ll need and how many guests you’ll impress.
- No.4 Field Skillet: Use 8oz cheese for 2-4 people
- No.6 Field Skillet: Use 16-24oz of cheese for 6-8 people
- No.8 Skillet: Use 32oz of cheese for 12-16 people
Control the Heat
Cheese melts best slowly. Don't rush it.Too much heat can separate the fats and curds, leading to a greasy top. Bake it uncovered in 350°F oven for about 20-30 minutes until bubbling and golden.
Combos to Try
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Gruyère + Fontina + White Wine: Alpine fondue vibes.
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Cheddar + Mozzarella + Cream: Smooth, stretchy, and crowd-pleasing.
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Brie + Honey + Thyme: Sweet-savory perfection.
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Gouda + Blue Cheese + Walnuts: Sharp, funky, and holiday-ready.
Final Thoughts
A little cheese, a little heat, and the right pan is all it takes to turn a quiet pre-dinner snack into the moment everyone remembers. Cast iron doesn’t just cook beautifully; it hosts beautifully.
Seasoning Rating: Better
Cheese is packed with fat and a great way to season your skillet. Just be careful of cooking it alongside too much acid like white wine, cranberries, etc.
Once you're done scooping it out of the pan we recommend cleaning things up right after serving and following the Field Method to keep your cast iron in good shape!
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
