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Even though Cast Iron Cookware is not new, due to the modern technologies evolving, these utensils were put behind the shelf for a long time. Many myths revolve around this particular cookware, but one of them is that it’s challenging to cook in a Cast Iron Skillet. From Mughals to Cholas, from Chinese royals to our grandma’s kitchen, cast iron cookware was the essential workhorse present which was used for cooking everything. Many of you might be familiar with cooking crispy vegetables and scrambled eggs, grilling mushrooms with fish and bake an apple pie in a cast-iron skillet. But do you know that you can even whip some delicious desserts and bake Napolean pizza in the same cookware too?
1. Pan Pizza:
It’s ready in fewer than 30 minutes, just like a certain pizza delivery service—but you don’t have to answer the doorbell in your pyjamas.
What if we told you there existed a pizza recipe that was so easy, so fast, and so insanely delicious it would change your life? It’s true! It’ll at least change your weeknight-cooking life.
You can cook up in a cast-iron skillet, which gives it a crust with a perfect crispy and chewy texture. It’s gooey, and just the right amount of messy.
Preheat the oven to 525˚—or as hot as it’ll go. (Don’t broil it, though, as that would burn the cheese in a heartbeat.)
Take out one 500gms of the package of store-bought dough. Please remove it from the packaging and stretch the dough out, working it into a flattened round.
Set a 9-12” cast-iron pan over a burner set to medium-high. Preheat the pan, so it’s hot but not smoking.
Sprinkle the hot pan with cornmeal and flour (and maybe a little sugar if you’re feeling crazy), and set the dough snugly in the pan. Pull the sides of the dough up the sides of the pan, so it doesn’t slump back down, being sure to distribute the dough evenly for no thin patches. Brush the top of the dough with olive oil and let it start cooking over the burner.
Once the dough starts to bubble, season with salt and pepper and add 2-3 ounces of your favourite marinara sauce. Have a batch of the homemade stuff on hand? Great; use that. If not, reach for a store-bought jar.
Spread the marinara over the dough, and don’t worry about leaving too much space for a crust. The tomato caramelizes at the edges, making every bite packed with flavour.
Top with 2-3 cups grated mozzarella cheese, depending on how gooey you like things.
Slide that pizza into the oven and let it bake for 10-15 minutes until the cheese is melted, bubbling, and golden.
Brush the crust with a mix of chile flakes, oregano and water.
Let it rest a few minutes, top the cheese with freshly torn basil leaves, and slice.
And that’s it. Seriously, it’s that easy. And cheesy!
2. Choco Chip Skillet Cake:
Combination of chocolate chips and vanilla ice-cream is the example of a piece of dessert heaven. This chocolate cake topped with milk chocolate frosting couldn’t be easier—it’s made, and baked, right in a cast-iron skillet. This quick and easy chocolate cake is the ultimate weeknight dessert—the batter is made and baked right in a cast-iron skillet.
Preheat the oven to 350° and grease a 10” cast-iron skillet with cooking spray.
In a large bowl, cream butter and sugars with a hand mixer until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt. Mix until just combined. Fold in 1 cup chocolate chips.
Spread dough into the skillet in an even layer. Top with remaining 1/4 cup chocolate chips and sprinkle with flaky white sugar.
Bake until edges are golden, 20 to 24 minutes.
Serve warm with vanilla ice cream and Nutella chocolate syrup, if desired.
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