Sometimes, the simplest recipes remind us why cast iron is so great. This recipe from the West Texas-based pastry chef Madison Collins, uses a Field Griddle's excellent heat retention to blister sweet (and occasionally spicy) shishito peppers to make a quick-and-easy snack that’s portable enough for your next camping trip.
If you can’t find shishito peppers, look for their cousins, padrón peppers, which are similar in appearance but slightly more spicy.
Recipe: Blistered Shishito Peppers with Lemon and Smoked Salt
10 ounces shishito peppers
2 tablespoons canola or vegetable oil
1 tablespoon fresh lemon juice
Flaky salt (preferably smoked salt), to taste
1 lemon, for zesting
The Field Method for Cast Iron Care
Preheat a No.9 Griddle (or No.8 Skillet) over medium-high heat for a few minutes, or until a splash of water evaporates upon contact. Meanwhile, toss the peppers and oil together in a mixing bowl.
When the griddle is hot, add the peppers and cook, without stirring, until blistered and beginning to char on the bottom, 3 to 4 minutes. Turn the peppers over and continue cooking until the other side is blistered, 1 to 2 minutes longer.
Transfer the peppers to a serving bowl, add the lemon juice and salt, and toss. Grate some lemon zest over the peppers and serve.
Seasoning Rating: Better
A quick blister over medium-high heat won't do much to add seasoning to your griddle, but it will clean up with just a quick paper towel wipe—exactly what you're looking for from a campfire meal.
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.