Cast iron needs to be properly “seasoned” in order for it to be non-stick, and to cook well. When you purchase a new pan, it has not been seasoned. The “seasoning” process is very easy. You simply scrub the pot or pan with a steel wool pad to remove its factory-applied protectant coating, then wash with mild, soapy water. Apply a thick layer of vegetable oil with a paper towel, then place in a 250 degree oven for 2 hours.
A little bit of special care must be taken after each use. Again, clean with hot, soapy water. Never let your cast iron sit in water for long periods of time as this will promote rust, and the seasoning process will have to be repeated. Once the pan has been washed, dry it off and place it back onto a medium high burner so it dries completely. Then, remove and allow to cool and
re-coat with vegetable oil, making sure both sides of the pan are well coated.
So what did I conjure up in my beloved skillet?
I am going to share with you part of the brunch I prepared for Valentine’s morning.
I fixed a Ham, Bacon and Leek Frittata. Next week…I will share the other half…a Strawberry Banana Breakfast Pie with Hazelnut Cream Sauce.
So, what is a frittata? It’s an egg dish with cooked ingredients that is baked in the oven. I rarely use a recipe. I just use whatever ingredients I have on hand. I love smoked salmon with a dill sauce. One of my fave frittatas is when I use steak and baked potato from the previous night’s leftovers from the local Steakhouse. Any kind of sauteed veggie works, and meat is optional.
Leeks are one of my favorite and most used vegetables. I love the mild onion flavor. I used the ends only of two medium sized leeks. But before slicing the leeks, make sure you clean them well, as they tend to be very sandy.
To clean the leeks, you simply cut them lengthwise, open them up under running water and allow the water to run between the layers to remove any sand.
Then, simply slice them thinly. Again, there is no set amount. I used about a cup of sliced leeks.
I also used ingredients from one of my favorite food groups – the ham/bacon group. 😀
I hate to break the news to Paula Dean who is a spokesperson for Smithfield’s Ham, but I am a fan of John Morrell products. I also like to use a thick-cut bacon. I used about a cup of chunky-cut ham, and 3 slices of bacon. Use more or less bacon and ham, as desired.
I cooked the leeks and bacon together on medium heat. While they were cooking, I diced some cherry tomatoes.
About a cup of sliced tomatoes will do. I know this sounds like a lot of added ingredients, but keep in mind all your veggies will cook down.
Once the leeks and bacon were cooked, I tossed in the tomatoes and allowed to cook through slightly, and also I tossed in the ham to allow it to heat through. Next I prepared the egg mixture.
I used about 8 eggs. You can adjust this amount according to the size of your pan. If you pour your egg mixture in and find you don’t have enough, simply beat some more eggs and add it in.
Here is a good hint when you are breaking eggs.
(I think Martha calls it…”a good thing” LOL)
I never crack an egg and drop it into the other ingredients directly. I crack it into a separate container first. This allows me to make sure the egg is usable – or pick out any eggshell 😉 – without compromising the other ingredients.
I added about 1/4 cup of cream….
…and about 1 tsp each of basil, oregano and dill. I just grabbed some spices…no rhyme or reason. Don’t forget the salt and pepper.
While the frittata was still hot, I topped it with the remaining 1/3 of swiss cheese. See how poofy the frittata is? That’s another “good thing.” 🙂
I served the frittata with heart shaped toast (hey – it was Valentine’s day) which Cole thought was the funniest thing. The black and white damask plate you see above is part of a recent purchase at Marshall’s. I found an almost identical tablecloth a few days ago. I used one of my green Bordallo majolica cabbage plates.
I hope you have enjoyed Part 1 of Iron Skillet Cooking. If you have never cooked with cast iron, I highly recommend it. I have left out the best part of why cooking with cast iron is so good…..not to even mention the almost perfect heat distribution.
There is the added benefit of iron that seeps into the food during the cooking process. And who doesn’t need a dose of daily iron? Some experts will say that one meal cooked in a cast iron skillet will provide you with a daily amount of needed iron. While I am not sure if that is totally correct, I will say that I love cooking with this durable, natural cookery. Give it a try…and let me know what you think. I look forward to sharing Part II with you next week.
What’s on Your Table? Wanna share? Email me or leave me a message and I will link to your post.
Check out Suzanne@Southern Inspiration’s Yummy Carrot Cake….it looks and sounds divine!
http://southernlivingatitsbest.blogspot.com/2009/02/sharing-carrot-cake-love.html
Mr. Linky will be up on or before 9pm tonight. Please add your post and URL after you have posted your blog thread. To get your “perma-link” or URL, simply right click on your post’s subject line, click Copy to Shortcut…then come to this website and enter that saved link into the URL section of Mr. Linky. It’s that simple.
I can’t wait to see everyone’s post. I am excited that WOYWW is back!
Make It a Great Day……Barb
southerninspiration says
I posted my carrot cake recipe today…….don’t know if you want to link to it for your What’s cooking Tuesday???? I love your What’s on your wall Wed…..but my camera is broken. I”ll have to see if I can pull up some older photos to use!!!
View CommentSee you around!
Suzanne
BECKY says
Oh My!! This looks absolutely delectable!! I have several different sizes of iron skillets, but have never seen a square one! (so sheltered, I know!) Where can I find one?
I’ll definitely be trying out this recipe on a friend next week!!
View CommentBlessings,
Becky
Gollum says
A square cast iron skillet—I’m swooning. This looks delicious, Barb!
View CommentHappy To Be says
GM Barb…and girl I was born with an Iron skillet in my hand..good lord I can’t imaige not having one..its the best in the world for Cornbread…now this looks so Yummy and I haven’t eaten..give me one of those plates..Barb I have been looking all over for those cabbage plates..of course being in the mountains I don’t have alot of places to go shopping to..we just got a Wal-mart here 10 years ago..and now we have a Lowe’s home store..I love coming here and seeing all you do…your blog is just great…now I better go and get ready for WW !! as I call it..need to get some pics taken here..thanks for the extra pounds again…hugs and smiles Gl♥ria
View CommentGlenda/MidSouth says
Oh my – That looks so good. Thanks for sharing the recipe. Like your new header – The ice tea looks so refreshing.
View CommentGlenda
Wendy says
I love your post! I use my cast iron skillets everyday and I love the way food tastes when it is prepared in cast iron. I’m looking forward to part two.
View CommentEnvoy-ette says
I am so glad to see another cast iron skillet! This is what I use to serve my boys’ snack in when they come home from school! If it’s not on the table, I’ve got some explaining to do! I didn’t know there were square ones!
View CommentI am joining you for Wednesday!
marty39 says
Barb, I do have 2 iron skillets and I love them. They are just the best for fried chicken. I love this recipe, it looks so good and was making my mouth water. I can’t wait to try it. Can’t wait to see you in our little community. Hugs, Marty
View Commentkimmcl says
OMG! I thought I lost you for good. LOL! I wandered into your blog earlier in the day and then I realized I forgot to get that recipe. All I could picture was that fritatta and how delicious it looked and I’d never be able to make it! Thank goodness I found you again. I will now do the sensible thing and add you to my Blog List! I love your blog by the way and god bless your son and his wife for serving our country. Their son is adorable!
View CommentKim
mbkatc230 says
This looks great Barb. I love to make frittata for the same reasons, and I used to make them for dinner all the time, but for some reason have gotten out of the habit. And yes, I do own some cast iron cookware, but not a square one, that looks mighty handy. Great post! Kat
View Commentlaurie @ bargain hunting says
This looks so delicious! I love everything that goes into it. I need a square cast iron skillet. Mine are all round and smaller than that one. I’m going to keep my eyes open for one of these. Thanks for sharing. laurie
View CommentMelanie Dorsey says
Iron skillets? For sure!
View CommentMy mamaws used them. My mother uses them. I use them. I will make sure my daughter gets some when the time comes.
I also have one w/individual molds for little cob shaped corn bread.
Your fritatta was beautiful!
Melanie@Bella~Mella
angelo says
DE-LICIOUS!
View Comment