The Cast Iron Skillet

The cast iron skillet evolved in the late 19th century, along beside the flat top stove. With the flat top stove becoming a common fixture in homes using the skillet became a favorite of choice. Many of the baby boomer's generation can remember the smell of chicken frying at Gram maw's house on a Sunday afternoon. Those same cast-iron skillets have become a sought-after item by antique collectors and dealers.

The simple manufacturing process has remained almost unchained for hundreds of years. As a result, the differences between antique and modern skillets is minimum compared to other manufactured items.

With the arrival of aluminum and stainless-steel cookware in the 20th century it seemed the end of the cast iron skillet. Through the years of the new cooking materials and non-stick surfaces the realization that the cast iron skillet was still as durable as ever. With new generations becoming aware of the exceptional heating and cooking abilities of the cast iron skillet, its popularity rebounded. Next time your cooking or purchasing a new skillet, give cast iron a try. It is deep in history and could last forever.

Griswold was an American manufacturer of cast iron products, founded in Erie Pennsylvania in 1865 that closed in 957. For many years the company had a worldwide reputation for its quality. If you are lucky enough to have one of these skillet they are now a collector's item.

Wagner Ware was based in Sidney Ohio. Wagner was active between 1891 and 1952. He was a very dominate manufacturer in Europe and the US. The purchasers of the company continued the brand and Wagner products are still produced today. The original items is prized by collectors.

In 1896 Joseph Lodge founded the company that was known as Lodge Cast Iron in the town of South Pittsburg, Tennessee. Lodge manufacturing company as operated in the same location since 1910 and today is the oldest cast iron cookware manufacturer in the US and is still owed by the Lodge family.

Seasoning a skillet was done traditionally by lard or bacon grease, although this is still okay, if you don't use your skillet frequently the animal based fats go rancid. Cooking oils can be used for seasoning and maintaining your cast iron skillet. Applying a thin layer of after each cleaning will keep your skillet seasoned and ready for decades to come.

Here is a simple skillet recipe you can serve in about 35 minutes.

Chicken and Biscuit Skillet Potpie

2-3 tbs. extra virgin olive oil

1 tsp of fresh of dried thyme

2 cloves garlic minced

1 onion diced

2 carrots chopped

2 stalks celery chopped

1 cup of potatoes diced small

kosher salt / fresh ground black pepper

1/4 cup flour

2 1/2 cups chicken broth

1/4 cup heavy cream

1.5 lbs boneless chicken breast dice 1/2 inch pieces

1 cup frozen peas

1/2 cup frozen corn

2 tbsp chopped parsley

1 package biscuits

1 egg beaten

Instructions

Pre-heat oven to 400 degrees

Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots and onions. Stir with wooden spoon until vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until mixture is smooth. Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in peas, corn and parsley. Top with biscuits in an even layer, brush tops with egg wash. Bake until biscuits are golden brown and filling is bubbling about 25 minutes. Serve immediately.

Recipe Notes

Substitute milk for cream to save a few calories.

If biscuits start to get too brown on top, place a sheet of foil over them until potpie is done baking. Don't be afraid to make this your own, use the ingredients and seasoning that you prefer. ENJOY!

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