JEN HAUGEN

Around the By Jen Haugen RDn, LD , Table

Cast iron skillet makes its return

One of the kitchen tools that’s making a comeback is the cast iron skillet. Have you noticed how many cookbooks lately are highlighting recipes in this cookware? I certainly have. From one pan meals, to desserts, to cornbread, to breakfast, there are so many options with this type of cookware. It’s no surprise as cast iron’s indestructible construction and versatility in the kitchen continues to shine. Whether you are cooking for one or two, or you love to camp, or you cook for a family, you can surely find a lot of success with cast iron. And my new favorite cast iron are the Mini Cast Iron Skillets!

Here are some ideas of what you can do with these: • Basic Baked Eggs: You can cook eggs in cast iron as easily as other non-stick pans. And the eggs turn out fantastic thanks to consistent, even heating of cast iron. Just preheat your oven to 425 degrees, and grease the skillet with oil. Crack two eggs into each pan and season any way you like. Bake for 6-7 minutes. Top them with your favorite ideas too! • Frittatas: When you don’t know what to make for dinner, and have a lot of different ingredients handy, this can save the day. You can add leftover veggies and any meat you like! Start by preheating your oven to 425, and grease the skillets with oil. Heat for 1-2 minutes over medium heat. Add desired veggies and cook for 3-5 minutes. Whisk four eggs along with ¼ cup milk. Once veggies soften, divide the egg mixture between both skillets and season. Bake for 6-7 minutes or until slightly puffed and light brown along the edges. Let cool 5 minutes before digging in. • Pizza: To make two personal-pan pizzas start with a preheated oven to 350 degrees. Lightly brush two mini skillets with oil using a kitchen spritzer. Roll out two pieces of large refrigerated biscuits to fit each mini skillet. Place one in each skillet. Dollop with 1-2 tablespoons pizza sauce on top of each biscuit dough. Sprinkle with cheese, veggies and your favorite toppings. Bake for 13-15 minutes or until the cheese melts and the outer edge of the biscuit is lightly browned.

Another advantage to smaller cast iron pans is that they are easier to transport and take camping. They are excellent for campfire cooking and grilling because they can take intense heat and evenly disperse heat to cook pizza, bacon and hashbrowns. But big flames are not ideal - you are looking for even heat from the coals of a fire. For the best campfire experience, divide your firepit into two zones. One zone for “live fire” with burning wood. And a second zone for hot coals that have burned down. This hot bed of coals is ideal for your cooking with a cast iron pan zone. Rustic cobblers, skillet brownies, and other treats are delicious too.

With all the opportunities you have with cooking with cast iron, why not get a set of mini cast iron skillets of your own and make this recipe (it’s melt in your mouth delicious!)?

To purchase yours: www. pamperedchef.com/pws/jenhaugen or call me and I will help you: 507-438-7109.

Mini Fruit Cobblers in a Mini Cast Iron Skillet

About Jen

Jen Haugen, RDN, LD, is a mom on a mission to making everyday cooking easier so you can live your dreams. She’s a local small business owner, author and registered dietitian nutritionist. She owns her own business as a Pampered Chef consultant where she loves teaching how to make cooking fast and easy and healthy. If you would love to gather your friends for a fun evening of cooking together with tools that get the job done quicker, and learn simple cooking tips to make everyday cooking easier, then call Jen to set up your date: 507-438-7109.

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