Cast a Cooking Spell With Cast Iron! Featuring Fried Chicken!

What can I say about cooking with Cast Iron? It continues to be popular even with all the new cookware products. Cooks return time and again to cast iron due to its amazing properties and versatility. I have a lot of love and respect for cooking with these wondrous skillets, dutch ovens and sauce pans. Remembering Grandma's fried chicken and trying to duplicate it cannot be accomplished without a cast iron frying pan! When using the traditional black cast iron it must be correctly seasoned, washed with warm water and a mild detergent, and then dried on the stove top over low heat. It will require very little oil to cook with and will be fairly non-stick if used correctly. The enameled cast iron pots have the same old fashioned tried and true qualities. Plus, they are dishwasher safe and very colorful.

One of the most important things to remember when frying a steak, pork chops, or hamburgers in the cast iron skillet is to preheat the pan. The same goes for fried chicken or chicken fried steak! Coat the pan with a small amount of oil and then place on a med/high heat to preheat. This accomplishes two things. It sears the meat so less grease is absorbed and it seals in the natural juices! Cast iron retains heat so well while cooking the heat should be turned down once the food is browned on all sides. Generally I prepare food on low to medium while using these pans.

Pan Fried Chicken

Here's my Grandma's Fried Chicken Recipe:

1. Begin by placing half an inch of cooking oil in the skillet and ideally add a stick of butter or margarine.

2. Place lightly salted flour (about 2 cups for a whole chicken cut up) on a piece of plastic wrap or on a plate.

3. Dredge the chicken pieces in the flour, coating all sides. Skin on or off is a matter of preference and calories.

4. Preheat the oil, and then add the chicken pieces. Do not crowd the pieces or your chicken will turn out with a mushy crust instead of a crisp one. Allow it to lightly brown on one side and then turn and lightly brown on the other.

5. Fried chicken is one dish that will take fairly constant attention, and some time. Remember to cook it thoroughly. Just because it's brown on the outside does not mean it's cooked on the inside.

6. Depending on the size of the pieces, generally 35 to 45 minutes of cooking is required. Turn the heat down to allow the chicken to cook thoroughly without burning.

And Now Chicken Gravy!

1. Once the chicken is done, drain most of the grease from the pan, retaining the cracklings and a couple of tablespoons of grease.

2. To this add the remaining flour and lightly brown for a few minutes, do not burn!

3. Slowly add about 2 cups of milk while stirring to thicken and dissolve lumps, continue adding a little extra milk until it is the correct consistency.

4. Serve with mashed potatoes and Grandma's fried chicken.

If you're new to cooking with cast iron you'll soon grow to love it. It is the main type of cookware I use on top of the stove! While you will most likely order more pieces in more sizes, you will probably never have to replace the original skillet! It is a lifetime investment that will serve you well!

Cast a Cooking Spell With Cast Iron! Featuring Fried Chicken!

Terry Retter - Your Smart Kitchen - The online location for quality cookware, bakeware, cutlery, appliances and related kitchenware. Quality products at reasonable prices with customer satisfaction guaranteed. Specializing in Paderno, Mauviel, Chasseur, Romertopf, Kaiser, DeLonghi.

Recommend : simply calphalon nonstick 10 piece set