Steaming with a Cast Iron Skillet
Steaming is often a maligned cooking technique, associated with bland spa food and limp fish fillets. But while we love the power of direct-heat cooking—and nothing beats cast iron at this—you can strategically employ some steam to your cooking without sacrificing flavor, so long as you have a cast iron lid to fit your pan.
We love using steam to finish cooking an ingredient that’s first been seared in a hot skillet, such as these Brussels sprouts topped with a honey-butter glaze and crunchy dukkah. This sear-and-steam technique works with all sorts of vegetables (especially broccoli, cauliflower, and green beans), as well as chicken and fish.