Western Living Magazine
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Incredible recipes (butter chicken pot pie, homemade naan and skillet cobbler-cake!) to make the most of your cast iron pan, the workhorse of the kitchen.
You can keep your fancy high-priced, copper core, no-stick anodized aluminum pans. We’ll go with good old-fashioned cast iron. This workhorse of the kitchen is naturally non-stick, is equally happy on the stove or in the oven and can take a licking and keep on ticking.
Cast iron is perfect for all kinds of pot pies—it’s easy to cook the filling right in the pan, top it with puff pastry and slide it into the oven. Chopped leftover roasted chicken (or even turkey) can be used in place of the thighs.
Heavy cast iron is perfect for making charred and chewy naan right on your stovetop. Not only is it a perfect pairing for curries and butter chicken, soft naan can be wrapped around slow-roasted lamb or crispy falafel, or used as a base for pizza. If you like, melt some butter with a clove of crushed garlic and brush over each piece of naan before you cook it in the hot pan—or just as it comes out.
Pro TipGiven it’s magnetic qualities, cast iron can be used on induction cooktops.
A cast iron skillet is the perfect vehicle for crumbles, crisps or a cakey cobbler that can be called into service no matter what’s in season—use apples and pears in fall, berries and rhubarb in spring, stone fruits in summer. If you like, flavour the cake batter with a pinch of cinnamon or grated orange or lemon zest or ginger to pair with your choice of fruit.
This dramatic puffed pancake is typically served for breakfast, filled with sautéed apples or fresh berries, but is equally suitable for dessert—just add ice cream or whipped cream.
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