You’ve seen this kitchen staple in the home of the Pioneer Woman for her traditional farm meals. Bobby Flay uses it for home fries on his show Brunch with Bobby. And it’s almost required to have one if you’re from anywhere in the South.
The cast-iron skillet is an inexpensive investment that will not disappoint. When I got one for Christmas from my supervisor (thank you, Melinda!) I could not stop thinking about what to make first. Macaroni and cheese, cornbread, half-baked cookies and more all came to mind. While I thought the cast-iron skillet would be solely for comfort food, I stumbled across a recipe for Brussels sprouts and was so excited to try. An extra caramelized crust on the veggie, plus some shrimp sounded like the perfect healthy start to my new favorite pan.
Making this one-pan dish couldn’t have been simpler. The skillet browned the outside of the veggies creating a little crust, but softened the inside to a chewy texture. The second time I made this dish, I added some frozen edamame to cook with the shrimp and it added such a good flavor. If you don’t have a cast-iron skillet, you could easily cook this recipe in a regular non-stick skillet. However, I seriously recommend purchasing one for yourself. I love my 12″ Lodge skillet from Amazon.
P.S. Wondering how to clean your new cast-iron skillet? I found this article helpful!
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