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5 reasons to switch to cast-iron plus a cookie skillet recipe

Looking for simple ways to “green” your kitchen without spending a fortune? Make the switch from non-stick skillets to cast-iron to reduce you exposure to possible toxic chemicals found in many pots and pans.

They can be purchased at Costco, restaurant supply stores or even better, pick up some old school ones from a garage sale or thrift store and get seasoning!

I’ve always just carried ONE non-stick skillet for easy eggs in the morning. The pans were always made in Italy, not China, but I’ve read conflicting reports about what chemicals are in the non-stick coating like Teflon (even those made outside of China) so I’ve recently made the switch to all cast-iron and here’s a few of the reasons why —

5 Reasons to Switch from Non-Stick to Cast-Iron

  1. Keep harmful chemicals at bay — Non-stick pans are reported to have PFC’s  (perfluorochemicals) which are believed to be toxic to humans. Check out this article from EWG to learn more.
  2. Behold the true non-stick — A well seasoned cast-iron skillet doesn’t require extra oil as it absorbs oil overtime with use. Just season with the steps below to get your pan in non-stick fashion. 
  3. Inexpensive – Hello thrift stores and garage sales! Or buy a new one at Costco or even better a hand me down. 
  4. Long lasting — These last forever. That’s why families pass them down from gen to gen. 
  5. Get in some extra iron — Cooking with cast-iron pans can fortify your food with some extra iron. 

If you’re new to the land of cast-iron, here’s how to perfectly season a used or new skillet :::

  1. Pour in a thin layer of salt in the bottom of the pan.
  2. Add in a thin layer of oil just to cover the bottom.
  3. Place pan over a burner on medium high heat and turn it off as soon as it starts to smoke.
  4. Carefully pour off oil/salt mixture into a bowl and set aside. Discard once it’s cooled.
  5. Ball up a few paper towels or thick rag and carefully scrub the inside of the pan until smooth. Wipe out any remaining salt. Your pan is now ready to use.
  6. You might need to use a tiny amount of oil the first few times you cook to be sure the pan is well “seasoned,” so just keep your eyes on it and add oil only if needed.

Never wash your pan in a dishwasher, with soap or leave it sitting in water. Water and cast-iron equal rust so when you’re done cleaning it, place it on burner over low heat until it dry. Let cool, then put away. Gently wipe it out with a paper towel or rag to scrub off any stuck on food.

That’s it!

Welcome to the new world of cast-iron and here’s a recipe I adapted from Pioneer Woman to inaugurate you into this amazing new world of cooking! Enjoy!

CHOCOLATE CHIP COOKIE SKILLET
Serves 6+
Prep time 15 minutes
Cook time 30-40 minutes

Ingredients

  • 2 sticks butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar or coconut sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 cups gluten-free flour, I used Bob’s Red Mill
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips

Directions

  1. Preheat the oven to 350 degrees F.
  2. Cream together the butter, brown sugar and granulated sugar in a large bowl. Add the vanilla and eggs, mixing well.
  3. Combine the flour, instant coffee, baking soda and salt in a separate bowl. Add the dry ingredients to the wet ingredients in 3 batches, mixing after each one. Stir in the chocolate chips.
  4. Spread the mixture into a 10-inch skillet and bake until golden brown, 30 to 40 minutes.
  5. Remove the skillet from the oven, top the cookie with several scoops of your favorite ice cream. Enjoy!

Here’s the original recipe. I made some tweaks to make mine gluten-free, got rid of the espresso powder and cut down on chocolate chips because we like ours very doughy and a little chocolatey. Feel free to use original recipe. :)

 

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