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Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Heating the cookware (such as in a hot oven or on a stovetop) facilitates the oxidation of the iron; the fats and/or oils protect the metal from contact with the air during the reaction, which would otherwise cause rust to form. Some cast iron users advocate heating the cookware slightly before applying the fat or oil to ensure it is completely ...
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This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. [6] Likewise, cast-iron skillets can double as baking dishes.
The meat is simmered until nearly tender, then the cabbage and root vegetables are added and cooked through. [5] [6] [7] Rutabagas or turnips are also common ingredients. When New England boiled dinners include beets, the beets are often cooked and served separately to avoid discoloring the dinner.
Cabbage. A few people said this hearty green is not ideal when cooked in cast iron. One person replied: “I don’t like cabbage in a cast-iron pan. It seems to turn dark and not look as good as ...
Pan-fried versions are typically referred to as "country-fried steak". [ 1 ] Chicken-fried steak resembles the Austrian dish Wiener schnitzel and the Italian dish cotoletta alla milanese , which is a tenderized veal or pork cutlet, coated with flour , eggs , chicken stock cube, and bread crumbs, and then fried.