The cast iron skillet evolved from the late 19th century, along beside the flat top stove. With the flat top stove becoming a frequent fixture in homes using the skillet became a favorite of choice. Many of the baby boomer’s generation can recall 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 easy manufacturing process has remained nearly unchained for centuries. As a result, the differences between antique and modern skillets is minimal compared to other manufactured items.
With the advent of stainless-steel and aluminum cookware in the 20th century it seemed the end of the cast iron skillet. Through the years of this 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 heating and cooking abilities of the cast iron skillet, its popularity . Next time your cooking or purchasing a new skillet, give cast iron a go. It’s deep in history and could last forever.
Griswold was an American producer of cast iron products, based in Erie Pennsylvania in 1865 that shut in 957. For many years the firm had a worldwide reputation for its quality. If you’re lucky enough to have one of those skillet they are now a collector’s item.
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 goods 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 at the town of South Pittsburg, Tennessee. Lodge manufacturing firm as operated in precisely the same location since 1910 and today is the oldest cast iron cookware manufacturer in america and is still owed by the Lodge family.
Seasoning a skillet was performed traditionally by lard or bacon grease, although this is still okay, if you do not use your skillet frequently the animal based fats go rancid. Cooking oils may be used for seasoning and keeping your cast iron skillet. Applying a thin coating of after every cleaning will keep your skillet seasoned and prepared for decades to come.
Here is a very simple skillet recipe you can function in about 35 minutes.
Chicken and Biscuit Skillet Potpie
2-3 tbs. extra virgin olive oil
1 tsp of fresh of dried thyme
1 onion diced
2 carrots chopped
2 stalks celery chopped
1/4 cup flour
2 1/2 cups chicken broth
1/2 cup frozen corn
2 tbsp chopped parsley
1 package biscuits
1 egg beaten
Pre-heat oven to 400 degrees
Using a large cast iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, onions and carrots. Stir with wooden spoon until vegetables soften, about 5 to 7 minutes. Season with salt and pepper and then add flour. Gently harden 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, carrot and corn. Top with biscuits in an even coating, brush tops with egg wash. Bake until biscuits are golden brown and filling is bubbling about 25 minutes. Serve immediately.
Substitute milk for cream to save a few calories.
If biscuits start to get too brown on top, place a sheet of transparency until potpie is done baking. Do not be afraid to make this your own, use the seasoning and ingredients that you prefer. ENJOY!