Wednesday, July 1, 2020

An Iron Skillet


Just look at that skillet! Isn't it a beauty? I only use it for one thing--

Buttermilk Cornbread!

It belongs to me and me alone, at least in my lifetime. I alone cook with it, I wipe it out and leave it in the warm oven overnight and hang it back up the next morning where it waits until the next time I make cornbread. I will not risk that finish with any other cooking.


The other three skillets are RH's. He uses them, mostly for country ham or pork chops, and he cleans them. But I also get to use his skillets, which I do for steaks when he doesn't grill out. 

And after I use them, RH cleans them. Because...just because. 

He made sure the pot rack I asked him to make under the shelves he and his brother built for me was strong enough to support these heavy skillets. The shelves are bolted on the other side of the wall in my laundry room. An elephant could swing on this pot rack. Maybe.

The other pots and pans I use all the time hang on the opposite side and I love them the way copper owners love their copper.


My All-Clad pans are workhorses, too. They go in the dishwasher, a definite advantage over the iron skillets. We bought all of them when RH and our sons put Vermont slate on all the many buildings in the compound belonging to one of our famous country music stars.

She's known by her first name only and it has four letters and begins with an R. She's since then sold the property but I still think of her when I use them. I bet she loves good cornbread and probably believes it's no good cooked in anything other than an iron skillet. Look at how well mine is seasoned...

 
It's a number 8 skillet and for some reason the handle curves down at the end. And I just can't talk about my buttermilk cornbread without giving you the recipe for it.

 
 Buttermilk Cornbread:

Heat oven to 450 degrees (in my oven that is a little hot), putting iron skillet in while heating. 

Whisk 2 eggs in bowl and stir in 1 1/2 cups buttermilk. Gently stir in 2 cups cornmeal mix (I use Martha White Self-rising Cornmeal Mix).

Melt 1 stick of butter and stir half of it into above mixture. (You don't want to beat it smooth, cornbread batter should be a little lumpy.)

Drop a heaping teaspoon of solid Crisco or lard into the hot skillet in oven and let it heat about 3 minutes, being careful not to overheat it but hot enough so that the batter will sizzle when poured into the skillet.

Remove hot pan from oven and pour batter into it and return to oven for about 18 minutes.

Remove pan of cornbread from oven when golden and spoon rest of melted butter over top of hot cornbread, spreading it around the top. Split and butter cornbread while still hot.



That's some good eating, and our favorite thing to have with cornbread is a pot of pinto beans. I discarded my mother's recipe for pinto beans when I found Angela of The Parisienne Farmgirl's recipe here.https://www.parisiennefarmgirl.com/best-refried-bean-recipe/

She uses hers for refried beans but it also makes our favorite recipe for plain old pinto beans because of her three ingredients that my mother's recipe was missing. 

1. A bottle of beer--Angela doesn't specify Guinness but it is my favorite in pinto beans and in chili and in my Beer Braised Roast Beef (recipe here).


2. Fresh cilantro. I feel so sorry for people who think cilantro tastes like soap because I can't do without cilantro in my pinto beans anymore. No cilantro, no pinto beans for supper.

3. A whole lime, juiced and stirred in before serving. No picture of the lime, you'll have to use your imagination.

And if you want to try the Garden Tacos that Angela makes with her refried beans it's on page 97 of her beautiful cookbook, From France to the Farm.


Angela's YouTube channel is one of my favorites, found here--https://www.youtube.com/channel/UC4P9zhII6woD8WriaQwk6bw 

My Garden Tacos aren't as pretty as hers but they were delicious!

 
Don't you love the pretty plates I serve all Mexican food on?


I only have two of these W. S. George Bolero Gracia plates but they're just enough for me and RH.

And be sure to save the beer bottle for a vase for the table for this meal, one zinnia is just right in it. I do regret the plain water glass in the picture. RH has several vintage pilsner glasses that would have been cute here.



Is there at least one iron skillet in your kitchen? 

Are you a cornbread fan? Please tell me you don't put sugar in yours! 

The one culinary mistake Southerners can never understand or forgive is to put sugar into cornbread. 
Richardson Wright
 

26 comments:

  1. Good cookware and pretty plates transform a delicious meal to a special event. I really like your Mexican plates. I have a cast iron skillet that is almost 40 years old. I love corn bread but I've only made it once. I'm going to make some garden tacos as lots of fresh vegetables are starting to appear.

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    1. I should have thought of you when I used a picture of our Mexican plates. You must miss your special place there this summer but hopefully next year you'll be able to return.

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  2. Oh phooooie! I clicked on Preview! And my comment went 'Pooofffff." ??????????

    So, again, without Preview.

    We had more than one iron skillet. And they were well used.

    We had construction done, to move our bedroom downstairs (to our unused Front Room) and install a shower (the construction) in our downstairs bathroom... So we can live on one floor. And it is wonderful!

    But...!

    After construction, we had to have brand new smoke/gas alarms installed... Alllll over! More than were necessary before. And these new alarms are super sensitive!!!

    We can no longer use our iron skillets!

    Believe me, we tried. But we just can't. -sigh-

    And that is my sad tale. -pout-

    Maybe this, will make you enjoy your skillets, even more! -smile-

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    1. It's wonderful that you got your construction done to make living more convenient but wow, those must be sensitive smoke alarms! Perhaps your old skillets could be used in outdoor cooking? I'm so sorry about your comment disappearing during Preview! It's so frustrating when a comment disappears so I really appreciate that you tried again.

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  3. Oh, how this post made me happy! My love of cast iron skillets comes from my mother. I think I've told you, she's from KY. So I grew up with food cooked in cast iron skillets and now I use them myself. And now I even have my son loving and using them!

    How wonderful that you also have All Clad cookware. I've heard it's the best. I have a set of stainless steel Cuisinart cookware that I've had for about 15 years and absolutely love.

    Cornbread...another thing I learned about from my mom! I also learned from her that southerners never put sugar in their cornbread, as you mentioned. I love all kinds of cornbread, so I've made many kinds...the southern kind, the kind with sugar or honey in it, ones with cheese and jalapenos in them, etc. I even recently bought a cookbook called The Cornbread Gospels. Though admittedly, I haven't even cracked it open yet to even try any of the recipes.

    I think my mother would gasp though if she read that you were using a cornbread mix, lol. Oh - and she also has an old cast iron cornbread stick pan that she uses when she makes cornbread. Me and my sister used to fight over them at dinner because the pan only made six and with four of us in the family, everyone wanted at least two cornbread sticks. ;-)

    Those beans look so good and I do love cilantro. However, beans do not love me, especially pinto beans. Food intolerances run rampant in my family and unfortunately, beans tear up my bowels. The only bean that I can tolerate just a little bit of us black beans. Same with some other people in my family.

    You always set the most beautiful table for you and RH. It's obvious that you take great care in not only preparing delicous food, but creating the entire dining ambiance.

    xoxo
    Melanie

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    1. Melanie, I'm not surprised that you love iron skillets and I do remember that your mother is from Kentucky. Ask her if she'll let you share her cornbread recipe sometime on your blog! I tried several times to make mine using both white and yellow cornmeal instead of the mix but we didn't like it as well as our dear old Martha White. I keep both the white and yellow on hand for other baking, muffins especially, and would be willing to try another pan of cornbread without the mix if I had a recommended recipe.

      And I remember now that you can't eat pintos! The funny thing is that black beans are the only dried beans that upset my stomach a little bit. I can use one can of black beans mixed into a recipe but something like black bean soup doesn't agree with me, even though I dearly love the taste of it.

      I remember my mother had an iron cornstick pan! I wonder if one of my sisters has it now? They were so crispy!

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  4. Hello,
    I just loved this post. It made me smile regarding the story about the country music star. LOL
    Yes, we have cast iron. My husband and I enjoy cooking and baking using them.
    I have a great chocolate chip cookie recipe for a number 8.
    Happy 4th of July my friend,
    Carla

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    1. Oh Carla, please do use your cookie recipe sometime on your blog! Happy 4th of July to you too!

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  5. LOL, as I get older, I look at those iron skillets hanging and wonder if I can still lift them. We have many different sizes, ages for camping and for fish frying. Who could make fried chicken without using a big huge iron skillet. Great post, have a great weekend!

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    1. Gracious, yes, Sandi! Who could fry chicken without an iron skillet? We use our largest for that but my mother always used a deep Dutch oven iron skillet with a cover. And my father always carried one of her iron skillets on fishing trips. RH says that my father's mountain trout fried for supper by a Carolina trout stream was his best meal ever when he camped out with him, their only tent was the trees overhead and pine straw pushed together for a bed. I think that Daddy was trying to see how tough his young son-in-law was!

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  6. Oh Goodness Dewena, I hope we can still be friends...yes, I do put some sugar in my cornbread. Mainly because that's how I like it and I also prefer it as a cereal for breakfast. I've got a mighty collection of cast iron and use them all. Last year I found a Wagner cone pone baker for almost nothing at a thrift store. Yep, it came home with me! The rest of my collection was handed down through family. There's all kinds...Griswold, Lodge (although I did buy some Lodge years ago), Wagner, and some others I can't remember the name. You've given me the idea for how I want to hang my pots/pans. A friend will, eventually, build shelves in my laundry room and I've been wondering how to hang the cast iron. Thanks for the idea!
    Cilantro doesn't like me so I don't eat it; it upsets my stomach and I'd use Guinness except I drink it first...grin.
    Are you familiar with the Wooden Spoon cookbooks by Marilyn Moore? They are ALL a treat!
    Sandra at Thistle Cove Farm

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    1. Sandra, need you ask..Friends Forever, sugar or no sugar! My mother would have loved your collection. I remember her excitement when she found a Griswold when we were antiquing one day. Two of ours are Lodge--aren't they a Chattanooga company?--but the other two don't have any marking. I will watch out for a Wagner!

      No, I'm not familiar with the Wooden Spoon cookbooks but I'm writing it down right now!

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  7. OMG that skillet is gorgeous. Seeing that cornbread made my mouth water. Yum. The Mexican food looks so yummy too. Glad I am reading this an hour before dinner because now I am so hungry. I do not have a cast iron skillet but have always wanted one. Maybe someday. Happy 4th.
    Hugs,
    Kris

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    1. Thank you, Kris! I hope you find a gorgeous iron skillet someday. If anyone can find a treasure, it's you!

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  8. LOL!!! my Texan father complained that his Yankee wife put SUGAR in his cornbread the first time she made it for him. a HUGE no-no in his book. she never did it again!
    I love this post. and I think YOUR tacos are prettier!
    YUM!
    Michael loves Guinness to drink. I'll email this idea to him for putting it in his pinto beans! (AND his chili!) thanks! xoxoxo

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    1. Your daddy was my kinda people, Tam! But you know that, like you, I'm a wannabe New Englander too. It's funny, I hide my 6 pack of Guinness under the cabinet where people won't drink it! I reserve it only for my cooking. And I think RH only drinks Coors Light himself.

      Thank you for the taco compliment but both pictures of them were mine. I guarantee you that Angela's were prettier!

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  9. Such an interesting post and i enjoyed seeing the racks of pots and pans. We have one iron skillet that my husband uses and takes very good care of. He also cleans it the way you described. My mom always had one but that thing was cleaned like any other pot - i never knew you had to take special care of them until Mike showed me. And people who like Cilantro - ...I know - who would think that tastes like soap - I pile that on my tacos.

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    1. Sandy, I know that I'm too gullible so I don't know if what I read was a joke or not, but I read that people who think cilantro tastes like soap have a different gene than we do. Of course I took it literally. But maybe I was taken?

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    2. i've read the same thing though...cilantro tastes like soap, shaking my head...how can that be, lololol.

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  10. I have never seen so many iron skillets and heavy duty pans in one single kitchen, even a restaurant kitchen, and I've worked in a few in my time! I LOVE the shelf RH and his brother built to house and firmly hold these beauties!

    I don't have an iron skillet but I do have a cast iron roasting pan, which came as a gift when we purchased our Miele stove, upon moving into our home, here in the village, over 10 years ago, and it makes the most melt in your mouth meat and veggie dishes. My roast beef and potatoes is a favourite around here because of it!

    Your corn bread looks and sounds scrumptious, Dewena! I can almost smell that appetizing aroma from here! Liberty and I love corn bread and when we lived for a while in Toronto, we had a Whole Foods right across the street and we used to treat ourselves to their gorgeous corn bread very often. Yours looks beautifully rich and tasty, as do your Garden Tacos and pinto bean dish. You always set such a pretty table, cozy and comforting and welcoming, and the Mexican plates are so pretty and charming!! Don't think I've ever seen them before.

    Of course, I am a fan of Angela's, but I am behind in watching her videos, due to being extra busy these past few weeks, but also because I was without internet for a few days. I plan on a Parisienne Farmgirl mini marathon this weekend - can't wait to indulge in her calm, soothing manner, tasty recipes and wonderful tips on gardening and home decor. I also appreciate her earthy genuine personality and honesty. I've been very curious to see what she's been up to, lately!

    'Keep calm and cook on'...sounds like a good motto doesn't it in these times of corona virus? Nothing like cooking, baking, sharing and eating homemade goodies to comfort the stomach, heart and soul!

    Stay safe and healthy, my friend.
    Poppy xoxo

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    1. Ha! Poppy, and one of my All-Clad pans was in the dishwasher at the time, my deep Dutch oven. All of them get used constantly except for the double boiler that I use mainly for custards, etc. And I don't know what I would have done in this small galley kitchen without the shelves RH and Bill built for me. I would love to have a cast iron roasting pan like yours! Except I wouldn't have anywhere to put it between uses.

      I always forget that you have your culinary feet set both in Crete and in Canada! Gracious sakes alive, if I had a Whole Food near me I probably wouldn't shop anywhere else! I only get to shop there once every couple of months when I run out of a special kind of Borage Oil that they carry and take advantage of grocery shopping too while I'm there. Of course, the last few months I don't even go there and RH runs in and picks up my vitamin.

      You must plan a time to catch up on Angela's videos! I watch them first on my phone or laptop where I can click like on them but then I watch them on tv where I can see each little detail. And you're right about her genuine personality. She's one of the nicest women around and she inspires me each time I watch her channel. I have a group of 5 or 6 women on YouTube who are my favorites and they sure have helped me get through the last few months.

      I like your motto, keep calm and cook on. Keeping calm is easier said than done, right? Love to you, Poppy!

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  11. Dewena, you have quite a collection and that cornbread is making me very, very hungry!! We just came in from the pool, it started to rain, and we were all looking for a snack. Wish I had some of that now!! Happy 4th!!

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  12. Those iron skillets sure do cook the best, don't they? Your buttermilk cornbread looks so good, Dewena. And with a dab of butter, even better. The pot rack really comes in handy and looks so sturdy. That was nice of your husband to build that for you. Your garden tacos are Yummy, and tacos are one of my favorite meals. Your table looks lovely with the candle lit. I love that picture. So many delicious foods on here today. Thanks for sharing your joy in the kitchen, Dewena.

    Happy 4th of July to you. Be safe.

    ~Sheri

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  13. July 4, 2020

    *:._.:*~*:._.:*~*:._.:*
    Happy 4th of July
    *:._.:*~*:._.:*~*:._.:*

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  14. I have just one cast iron skillet and it has rough finish, which I don't care for. I would love to get another, but my kitchen is so short on space. It would be nice to have a place to hang everything. Love the story of "R". She's one of my favorite:)

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  15. I have four cast iron skillets that I use regularly, so that often they are waiting on the stove after drying. There is not a place for a hanging rack of any kind in my kitchen and all the cast iron is stacked in the back corner of the counter, under the cabinets. The Dutch oven is at the bottom, because it gets used the least often.

    For a long time I had only the Dutch oven and a 9 3/4" skillet, which I think was called #7. Then I got a #12 skillet for Christmas and wasn't that a heavy present to heft on to my lap before opening it. Next, I inherited an 11 3/4" skillet, and lastly bought a #5, which is perfect for frying one egg. Do your pans have numbers as well as measurements in inches? I just now had to go look at mine because with the mixture of sizing systems I never can remember them.

    But I love them so much!! Thank you for telling us about all your iron pans and your cornbread. <3

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