I used to make the most awful biscuits. Leaden, squat little bombs. Then I started using just White Lily self-rising flour, butter (lots) and buttermilk. But the biggest change was using my cast iron skillet. I get that thing screaming hot, melt some butter in it and add the cut-out biscuit dough. Oh my gosh. They rise so beautifully high, soft on the inside and soooo crunchy on the outside. Heaven. This has made me rethink a lot of my baking and I seldom use any other pan for my baking.
I love the crust that develops on whatever I'm cooking in my cast iron skillet. I always feel connected with my Moma and great grandmother when I pull that skillet out of my cabinet.
Until recently, I’d only used the skillet to fry bacon or sear steaks. When my son unexpectedly announced that he’d like a pineapple upside down cake for his birthday, my granddaughter and I decided to try the recipe from Skillet Love. It was wonderful and very easy to make (especially with a 3 year old helper)!
I never cooked in cast iron growing up. After getting married, I inherited my husband’s grandmother’s cast iron skillet. I love it. Makes the best cornbread. And bacon and eggs. And grilled cheese.
Skillet love, what a wonderful title. I inherited cast iron from my grandmothers and have felt very lucky ever since. I will look for the cookbook, because I remember making a skillet plum upside down cake years ago then promptly lost the recipe and have been thinking about the recipe ever since. Hopefully, you will have some upside down recipes in this one? I really look forward to your newsletters, something I don't say from many that I receive, lol.
Waaaa!! Why did you tell me you wrote a cookbook about cast iron skillet cookery? I'm trying to stop buying cookbooks. I'm an absolute addict and this one is making my fingers twitchy. I love cooking in my cast iron skillet. I use my small skillet for fried eggs every morning. My large one is my go-to for everything from pancakes to sauteed kale and garlic to my homemade gluten-free oven-fried chicken tenders (they are amazing). I also used it for shakshuka, but switched to a larger pot because of splatter issues. I don't make many desserts but I have family coming for a visit soon and a cherry and peach cobbler would be heavenly.
I used to make the most awful biscuits. Leaden, squat little bombs. Then I started using just White Lily self-rising flour, butter (lots) and buttermilk. But the biggest change was using my cast iron skillet. I get that thing screaming hot, melt some butter in it and add the cut-out biscuit dough. Oh my gosh. They rise so beautifully high, soft on the inside and soooo crunchy on the outside. Heaven. This has made me rethink a lot of my baking and I seldom use any other pan for my baking.
I love the crust that develops on whatever I'm cooking in my cast iron skillet. I always feel connected with my Moma and great grandmother when I pull that skillet out of my cabinet.
Until recently, I’d only used the skillet to fry bacon or sear steaks. When my son unexpectedly announced that he’d like a pineapple upside down cake for his birthday, my granddaughter and I decided to try the recipe from Skillet Love. It was wonderful and very easy to make (especially with a 3 year old helper)!
Hamburgers! The best burgers ever in a cast iron skillet.
I love your 'Skillet Love' cookbook. Looking forward to getting my copy of 'American Cake'.
I never cooked in cast iron growing up. After getting married, I inherited my husband’s grandmother’s cast iron skillet. I love it. Makes the best cornbread. And bacon and eggs. And grilled cheese.
Skillet love, what a wonderful title. I inherited cast iron from my grandmothers and have felt very lucky ever since. I will look for the cookbook, because I remember making a skillet plum upside down cake years ago then promptly lost the recipe and have been thinking about the recipe ever since. Hopefully, you will have some upside down recipes in this one? I really look forward to your newsletters, something I don't say from many that I receive, lol.
Waaaa!! Why did you tell me you wrote a cookbook about cast iron skillet cookery? I'm trying to stop buying cookbooks. I'm an absolute addict and this one is making my fingers twitchy. I love cooking in my cast iron skillet. I use my small skillet for fried eggs every morning. My large one is my go-to for everything from pancakes to sauteed kale and garlic to my homemade gluten-free oven-fried chicken tenders (they are amazing). I also used it for shakshuka, but switched to a larger pot because of splatter issues. I don't make many desserts but I have family coming for a visit soon and a cherry and peach cobbler would be heavenly.
I bake the best blackberry cobbler in my largest iron skillet - it comes out great everytime!