Cast iron skillets are great for everyday meals and they can be used for a wide range of dishes. Anything from simple sautéed vegetables to roasted delicacies, cast iron cookware can do them all. You also have a lot of health benefits to this because of its properties and it releases a lot of iron into your food and sauces – as much as twenty times more iron! Furthermore, another benefit to cooking with cast iron produces great quality food. It conducts heat very well because of its thick walls and base as long as the pot is well seasoned, you’re good to go. If you’re working with a new pan, simply coat the bottom of your pan with a very thick layer of salt, preferably kosher, and about half an inch of cooking oil. You can choose to bake it or heat it up in a stove top until the oil starts to smoke.

Corned beef hash is one of the most popular recipes for enameled cast iron pots and pans. It brings back memories from home, and is quite healthy. It only takes about thirty five minutes to prepare. All you need are two teaspoons of canola oil, a large chopped onion, four cups of hash brown potatoes or cooked potatoes, a cup of corned beef, and half a cup of chicken broth, some parsley, salt, pepper and four eggs. In your cast iron skillet, heat the oil in medium high heat, and sauté the onion until it caramelizes. This will take about five minutes. Add your potatoes and cook until crusty (remember to keep stirring). Then, stir in both the corned beef and broth as this will deglaze the pan. Give it some help and scrape up some bits in the pan, and let it simmer. Poach the eggs and place them on top of the hash.

Tomato and Chicken Tacos are a healthy alternative to your regular beef tacos. To make six servings, you’ll need a pound of cored plum tomatoes, two divided teaspoons of extra virgin olive oil, a pound of boneless chicken breasts, a large chopped white onion, two cloves of finely chopped garlic, two jalapeno peppers that have been seeded and finely chopped, two tablespoons of lime juice, two tablespoon of chopped cilantro, four chopped scallions, twelve corn tortillas, a fourth of a cup of sour cream, and two limes that have been cut into quarters. To prepare, all you have to do is char the tomatoes and remove the seeds. Then, fry the chicken seasoned with salt and pepper in very hot oil heated in the cast iron skillet. Add the garlic and jalapenos after five minutes, and when they become fragrant, add the lime juice and tomatoes. Simmer the mixture and add both the cilantro and scallions. Serve with tortillas and sour cream. Make sure that you preheat the enameled cast iron pots well so you that you get even heat distribution and enough heat to sear the chicken.

Goodluck with the cooking!