Cast Iron Skillet Recipes From the Pan Grandma Never Washed With Soap: 14 Suppers and Desserts

Cast iron skillet recipes are the reason so many of us still keep Grandma’s heavy black pan on the stove instead of tucked away in a cupboard. That old skillet has fried a thousand Sunday chickens, and it only gets better with every meal. It moves from burner to oven without a second thought, holds heat like nothing else, and gives food a golden crust that thin pans simply cannot match. Below are 14 cozy cast iron skillet recipes for cold weather, starting with crispy fried chicken and hearty one-pan suppers, then moving on to a puffy Dutch baby, warm cookies and a pineapple upside-down cake. We finish with the simple care routine that keeps the pan slick for the next generation, and yes, we finally settle the old question about soap..

Southern Fried Chicken, the Queen of Cast Iron Skillet Recipes

Ask anyone who grew up with a cast iron pan and fried chicken is the first memory. The heavy skillet keeps the oil at a steady temperature, so each piece turns deep golden and crackly without going greasy. Grandma soaked hers in buttermilk overnight and never crowded the pan. Skillet suppers like this one are still pulling big crowds online, and this MSN roundup of cozy casseroles and skillet dinners shows how much readers love that homey style. Fry, rest on a rack, then serve while it still crunches..

You will need: 3 pounds bone-in chicken pieces, 2 cups buttermilk, 2 teaspoons salt, 2 cups flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne, about 3 cups vegetable oil or shortening.

How to make it: 1. Soak the chicken in salted buttermilk for at least 4 hours. 2. Mix flour and spices, then dredge each piece well and let it sit 10 minutes. 3. Heat 1 inch of oil in the skillet to 325°F and fry in batches, turning once, for 12 to 15 minutes until the chicken reaches 165°F inside. 4. Drain on a wire rack and salt lightly.

One-Pan Skillet Lasagna

All the comfort of a Sunday lasagna, without boiling noodles or dirtying a stack of dishes. Broken lasagna noodles simmer right in a rich sausage and tomato sauce, then get dotted with ricotta and covered in mozzarella before a quick trip under the broiler. The cast iron keeps everything bubbling at the table, so the last scoop is as hot as the first. It is one of those cast iron skillet recipes that tastes like it took all afternoon, and leftovers reheat beautifully in the same pan.

You will need: 1 pound Italian sausage, 1 small onion, 3 cloves garlic, 1 jar (24 ounces) marinara, 1 1/2 cups water, 9 lasagna noodles broken in pieces, 1 cup ricotta, 2 cups shredded mozzarella, 1/4 cup parmesan, fresh basil.

How to make it: 1. Brown the sausage with onion and garlic in a 12-inch skillet. 2. Stir in marinara, water and the broken noodles, cover and simmer 18 to 20 minutes, stirring now and then, until tender. 3. Dollop ricotta on top and sprinkle with mozzarella and parmesan. 4. Broil 3 to 4 minutes until browned, then add basil.

Cast Iron Pork Chops With Apples and Onions

This is autumn in one pan. Thick pork chops get a hard sear in the hot skillet, then rest while sliced apples and onions soften in the drippings with a splash of cider and a knob of butter. The chops go back in to finish cooking in that sweet and savory sauce. A cast iron pan is the secret to the crust, because it stays hot even when cold meat hits the surface. Serve with mashed potatoes or buttered noodles to catch every drop.

You will need: 4 bone-in pork chops (1 inch thick), salt and pepper, 1 tablespoon oil, 2 tablespoons butter, 2 apples sliced, 1 large onion sliced, 1/2 cup apple cider, 1 teaspoon Dijon mustard, fresh sage or thyme.

How to make it: 1. Season the chops and sear in hot oil for 4 minutes per side, then set aside. 2. Melt butter in the pan and cook the apples and onions 6 to 8 minutes until golden. 3. Stir in cider, mustard and herbs. 4. Return the chops, cover and cook on low about 5 minutes until they reach 145°F, then rest before serving.

Cast Iron Skillet Pizza With a Crisp Golden Crust

If your homemade pizza always comes out pale and soft underneath, the skillet is the fix. Pressing the dough into a well-oiled pan and starting it on the stove gives the bottom a fried, crackly crust before the top finishes in a very hot oven. The high sides also let you pile on more cheese and toppings than a sheet pan ever could. Store-bought dough works perfectly here, which makes it one of the most kid-friendly cast iron skillet recipes and a fun Friday night project with the kids picking their own toppings.

You will need: 1 pound pizza dough at room temperature, 2 tablespoons olive oil, 3/4 cup pizza sauce, 2 cups shredded mozzarella, 1/4 cup grated parmesan, pepperoni or sliced vegetables, dried oregano, fresh basil.

How to make it: 1. Heat the oven to 500°F. 2. Oil a 12-inch skillet and press the dough across the bottom and a little up the sides. 3. Add sauce, cheese and toppings, then cook on medium heat on the stove for 3 minutes. 4. Bake 12 to 15 minutes until bubbling and browned, and slide it out with a spatula.

Skillet Shepherd’s Pie

Shepherd’s pie was always a thrifty supper, and it gets even easier when the filling and topping share one pan. Ground lamb or beef simmers with carrots, peas and a little tomato paste into a rich gravy, then gets covered in fluffy mashed potatoes. A sprinkle of cheese and a few minutes under the broiler turn the peaks crisp and golden. Like many old cast iron skillet recipes, it feeds a whole family on a cold night and makes good use of leftover mash from the weekend.

You will need: 1 1/2 pounds ground lamb or beef, 1 onion, 2 carrots diced, 2 tablespoons tomato paste, 2 tablespoons flour, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 cup peas, 4 cups mashed potatoes, 1/2 cup shredded cheddar.

How to make it: 1. Brown the meat with onion and carrots in the skillet, then drain extra fat. 2. Stir in tomato paste and flour, then broth and Worcestershire, and simmer 10 minutes until thick. 3. Add peas and spread the mashed potatoes over the top. 4. Sprinkle with cheese and bake at 400°F for 20 minutes, then broil until golden.

Puffy Dutch Baby Pancake

A Dutch baby looks like magic but takes only five minutes of work. A simple batter of eggs, milk and flour is poured into a sizzling buttered skillet and baked until it puffs up high around the edges like a golden crown. It sinks a little once it leaves the oven, which is exactly when you fill it with cinnamon apples, berries, a squeeze of lemon or a dusting of powdered sugar. It makes a special weekend breakfast and works just as well as a cozy dessert.

You will need: 3 eggs, 3/4 cup milk, 3/4 cup flour, 1 tablespoon sugar, 1/2 teaspoon vanilla, pinch of salt, 3 tablespoons butter, toppings like sauteed apples, berries, whipped cream and powdered sugar.

How to make it: 1. Put the skillet in the oven and heat to 425°F. 2. Blend eggs, milk, flour, sugar, vanilla and salt until smooth. 3. Carefully add butter to the hot pan, swirl, and pour in the batter. 4. Bake 18 to 20 minutes without opening the door, then top and serve right away.

Garlic Butter Steak, a Steakhouse Classic Among Cast Iron Skillet Recipes

Restaurant chefs reach for cast iron when they want a perfect steak crust, and you can do the same at home. Get the skillet smoking hot, sear a well-salted steak without moving it, then add butter, crushed garlic and fresh herbs and spoon the foaming butter over the top. A few minutes of rest keeps the juices inside. Of all the cast iron skillet recipes here, this one takes the least time and feels the most special, which is why it is perfect for date night.

You will need: 2 ribeye or strip steaks (1 1/4 inches thick), coarse salt, black pepper, 1 tablespoon high heat oil, 3 tablespoons butter, 4 garlic cloves smashed, 3 sprigs thyme or rosemary.

How to make it: 1. Salt the steaks and let them sit 30 minutes at room temperature. 2. Heat the oiled skillet over high heat until just smoking and sear 3 to 4 minutes per side. 3. Lower the heat, add butter, garlic and herbs, and baste for 1 to 2 minutes until the steak reaches 130°F for medium-rare. 4. Rest 5 minutes, then slice against the grain.

Roast Chicken and Root Vegetables, One of the Easiest Cast Iron Skillet Recipes

Here is a Sunday dinner that practically cooks itself. A whole chicken sits on a bed of carrots, parsnips, potatoes and onions, and the vegetables soak up every drop of the drippings as it roasts. The cast iron gives the bottom of the vegetables a sticky caramelized edge you just cannot get from a glass dish. Rub butter and herbs under the skin for extra flavor and a crisp golden finish. Make gravy from the pan juices, or simply spoon them over each plate.

You will need: 1 whole chicken (4 to 5 pounds), 3 tablespoons soft butter, 2 teaspoons salt, 1 teaspoon pepper, 1 lemon, fresh rosemary and thyme, 4 carrots, 2 parsnips, 1 pound baby potatoes, 1 red onion, 1 head garlic halved, 2 tablespoons olive oil.

How to make it: 1. Heat the oven to 425°F and pat the chicken dry. 2. Toss chopped vegetables with oil, salt and pepper and spread them in the skillet. 3. Rub butter and herbs over and under the skin, put the lemon inside and set the chicken on the vegetables. 4. Roast about 75 minutes until the thigh reaches 165°F, then rest 15 minutes before carving.

Bubbling Skillet Queso Fundido

Queso fundido is melted cheese at its very best, and a small cast iron pan keeps it gooey from the first chip to the last. Browned chorizo and strips of roasted poblano go in first, then a big handful of melting cheese goes on top before the pan slides under the broiler. Bring it straight to the table on a wooden board with warm tortillas and chips. It is the party star among cast iron skillet recipes, and it disappears in minutes every single time.

You will need: 6 ounces fresh chorizo, 1 poblano pepper roasted and sliced, 1/2 small onion diced, 2 cups shredded Oaxaca or mozzarella cheese, 1 cup shredded Monterey Jack, chopped cilantro, warm tortillas and tortilla chips for serving.

How to make it: 1. Heat the oven broiler. 2. Cook the chorizo and onion in a small skillet until browned, then drain extra fat. 3. Stir in the poblano strips and cover evenly with both cheeses. 4. Broil 4 to 5 minutes until melted and spotted golden, sprinkle with cilantro and serve hot.

Pull-Apart Skillet Dinner Rolls

Soft yeast rolls baked close together in a skillet rise into each other and come out with tender sides and a golden, buttery top. They look beautiful set right on the holiday table, and everyone can tear off their own. The cast iron gives the bottoms a gentle crisp that a baking sheet just cannot match. If you love bread from the skillet, our cornbread recipes Grandma made in the same black skillet are the perfect next bake. Brush the rolls with honey butter the moment they come out.

You will need: 3 1/4 cups flour, 1 packet instant yeast, 3 tablespoons sugar, 1 teaspoon salt, 1 cup warm milk, 1 egg, 4 tablespoons melted butter plus more for brushing, flaky salt or honey for the top.

How to make it: 1. Mix flour, yeast, sugar and salt, then add warm milk, egg and butter and knead 6 to 8 minutes. 2. Let rise 1 hour until doubled. 3. Shape into 12 balls and set them snugly in a buttered 10-inch skillet, then rise 30 minutes. 4. Bake at 375°F for 20 to 22 minutes and brush with butter.

Small-Batch Skillet Chocolate Chip Cookies

When you want a warm cookie but not three dozen of them, a small skillet is the answer. A quick dough of brown butter, sugar and chocolate chips bakes into a few thick, chewy cookies with crisp edges, or you can press it into one big cookie to share. The pan keeps them warm long after they come out of the oven, so bring it to the table with spoons and a scoop of vanilla ice cream. It is the easiest dessert among these cast iron skillet recipes.

You will need: 4 tablespoons butter, 1/4 cup brown sugar, 2 tablespoons sugar, 1 egg yolk, 1/2 teaspoon vanilla, 1/2 cup plus 2 tablespoons flour, 1/4 teaspoon baking soda, pinch of salt, 1/3 cup chocolate chips.

How to make it: 1. Heat the oven to 350°F and melt the butter in a 6- or 8-inch skillet. 2. Stir in both sugars, then the yolk and vanilla. 3. Mix in flour, baking soda, salt and chocolate chips and shape into 3 or 4 mounds, or press flat for one big cookie. 4. Bake 12 to 15 minutes until golden at the edges.

Warm Skillet Apple Crisp

An apple crisp is the easiest fall dessert there is, and baking it in cast iron makes the fruit bubble up thick and jammy. Tart apples get tossed with cinnamon and a little brown sugar, then hidden under a buttery oat and pecan topping that turns crunchy in the oven. Many cooks start the apples on the stove first so they soften quickly, then finish everything in the oven. Serve it warm with whipped cream, a cozy finish for any menu of cast iron skillet recipes.

You will need: 6 tart apples peeled and sliced, 1/3 cup brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1 tablespoon flour. Topping: 3/4 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/2 cup cold butter, pinch of salt.

How to make it: 1. Heat the oven to 375°F. 2. Toss the apples with sugar, lemon, cinnamon and flour, and cook in the skillet 5 minutes on medium heat. 3. Rub the topping ingredients together into clumps and scatter over the apples. 4. Bake 30 to 35 minutes until golden and bubbling, then cool 10 minutes.

Pineapple Upside-Down Cake, the Sweetest of All Cast Iron Skillet Recipes

This retro cake was practically made for cast iron. Butter and brown sugar melt right in the skillet, pineapple rings and cherries get arranged on top, and a simple vanilla batter goes over everything. In the oven, the bottom turns into a glossy caramel that soaks into the cake. The big moment comes when you flip it onto a plate and reveal the shiny fruit pattern. Grandma always used canned pineapple rings, and they still give the best results today.

You will need: 1/4 cup butter, 2/3 cup brown sugar, 1 can (20 ounces) pineapple rings drained (save the juice), maraschino cherries, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup soft butter, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/2 cup pineapple juice.

How to make it: 1. Melt 1/4 cup butter in a 10-inch skillet, sprinkle in the brown sugar and arrange pineapple and cherries. 2. Beat soft butter and sugar, add eggs and vanilla, then mix in dry ingredients and juice. 3. Spread the batter over the fruit and bake at 350°F for 40 to 45 minutes. 4. Cool 5 minutes, then flip onto a platter.

Caring for the Pan Behind These Cast Iron Skillet Recipes (the No-Soap Myth)

Grandma’s rule was never to wash the skillet with soap, and back then she was right, because old soaps contained lye that could strip the seasoning. Today’s mild dish soap is fine in small amounts. What really harms cast iron is soaking it in the sink or letting it air dry. Clean it while it is still warm, dry it completely, and wipe on a thin layer of oil. Every time you cook these cast iron skillet recipes, the coating gets a little smoother and more nonstick.

You will need: Your skillet, hot water, a drop of mild dish soap, a stiff brush or chain-mail scrubber, coarse salt for stuck-on bits, a clean towel, and a neutral oil such as vegetable or canola.

How to make it: 1. Rinse the warm pan with hot water and a little soap, scrubbing stuck food with coarse salt. 2. Dry it right away with a towel, then set it on low heat for a few minutes to drive off moisture. 3. Rub in a very thin coat of oil and wipe off the excess. 4. If it looks dull or rusty, scrub, oil it thinly and bake upside down in a 450°F oven for 1 hour, then let it cool in the oven.