Meat

Cast Iron Skillet Pork Chops

Bring the reverse sear outdoors and use it on this succulent, rustic pork chop recipe. By first cooking the meat over the cool side of a grill or fire, then searing it in a hot cast iron skillet, you’ll end up with a chop that’s evenly cooked throughout with a beautifully burnished crust.

Cast Iron Smash Burgers

There’s no doubt about it: a cast iron skillet is the best tool for making diner-style smash burgers at home. For a perfectly-cooked patty with a salty, crackly, well-browned crust, a hot skillet is the closest thing to a diner flat-top — and a well-seasoned pan will clean up just as easily.

Cast Iron Bacon Guide

In our how to cook bacon guide, we share methods for different camps of bacon enthusiasts: those who start out with a cold pan, and those that start out with a hot pan. Follow along for tips on how to yield perfectly cooked bacon in cast iron.

Skillet Roasted Chicken

Cast iron cooking a whole chicken looks and, frankly, feels impressive. It’s a great skill for dinner guests, and it’s great for your pan. Our simple roasted chicken recipe is a great starting point; from there you can experiment with herb and roasted vegetable combinations, spice rubs and brines to discover your signature cast iron dish.

Cast Iron Braised Chicken Thighs with Garlic, Olives and Lemon

When it comes to cast iron recipes, chicken thighs are an ingredient that always comes out best in cast iron cookware, with a crispy, crackly skin, and a perfectly juicy interior. For this recipe, we went in a Mediterranean direction with garlic, olives, and rosemary, but you can easily globetrot to Asia (ginger, sesame, soy), Mexico (chiles, peppers, lime), France (white wine, tarragon, dijon), Italy (tomatoes, basil, black olives), or anywhere your pantry guides you.

Salt and Pepper Chicken Wings with Crispy Garlic

When thinking of how to cook with cast iron, chicken wings may not be the first recipe that comes to mind. But, as fried chicken recipes go, this is as simple as it gets. Seasoned with salt and black pepper (toasted first in a cast-iron skillet for an extra-pungent kick), it’s a quick starter and snack that also seasons your No.8 Dutch Oven

Vegetables

Whole-Roasted Cauliflower Shawarma

Roasting this extremely versatile vegetable whole has to be the most satisfying way to cook a cauliflower. Because whole-roasted cauliflower reminds us of a hunk of roasted meat, we took inspiration from shawarma and rubbed our cauliflower with a blend of tahini, lemon juice and baharat (an aromatic spice blend often used to flavor shawarma) then finish the oven-burnished vegetable with an drizzle of creamy tahini sauce.

Braised Kale with Pancetta

Kale is a versatile green that can be slow cooked like collards and provide a flavorful, nutritious result. Braising kale with pancetta adds delicious fat and smokiness that provides a mouthfeel that feels like it’s been cooked for hours. Replacing the traditional bacon with pancetta brings our braised kale recipe up a notch, and the addition of a little brown sugar complements the savory stock.

Fried Any-Color Tomatoes

Fried green tomatoes are a Southern classic that turn stubbornly unripe tomatoes into a crispy, juicy meal that’s perfect for summer. Our recipe works for any color of nearly-ripe tomatoes.

Seared-and-Steamed Brussels Sprouts with Honey Glaze and Dukkah

The seared-and-steamed sprouts are then finished with something sweet—a tangy honey-butter glaze—and something extra crunchy: a generous sprinkling of dukkah, an Egyptian nut and spice blend. Our dukkah recipe leaves you with plenty extra for using as a crust for roasted meats, mixed with yogurt or olive oil for a dip, or sprinkling over anything that benefits from some spiced crunch, from salads and grain bowls to pretty much any vegetable side dish.

Cast Iron Zucchini Fritters

In times of squash surplus, we make cast iron zucchini fritters. You can make a batch with any member of the summer squash family—or a mix of different varieties—and serve them as a summery starter (perhaps with some yogurty dip) or top them with dressed salad greens for a light lunch or supper.

Baked Goods

Roasted Butternut Squash Skillet Pie

For an alternative to pumpkin pie, try roasted butternut squash custard with an all-butter crust. Pies are one of the best performing desserts in cast iron cooking. This pie is reminiscent of Fall and perfect for the holiday season, but is a delicious dessert year-round.

Bloody Butcher Cornbread with Honey Butter

Our heirloom cornbread follows the stipulations of the classic Southern staple: no flour or sugar, and using pork fat (bacon fat or lard) instead of butter. While some people still prefer their cornbread served up the old-fashioned way—dunked in buttermilk—we prefer ours with a smear of honey-sweetened butter.

Single-Serving Dutch Baby

Single-serving dutch baby’s are a fun way to spruce up your weekend breakfast and the perfect way to utilize our Field No.6 Skillet. The Dutch baby is a simple recipe that can skew sweet or savory, and is easy to scale up or down, depending on the size of your skillet—and brood. You can also prepare the batter the night before, so the only prep you have to do in the morning is turn on the oven.