Brief Summary
This video showcases the versatility of cast iron pans by presenting five unique recipes: deep-dish pizza, Neapolitan pizza, Dutch baby, chicken pot pie, and peach turnover. It also reviews three cast iron brands: Field Company, Kana, and Phoenix. The video emphasizes techniques that maximize the potential of cast iron, such as using direct heat for caramelizing sugar and baking without a traditional bottom crust.
- Five unique recipes demonstrating cast iron versatility.
- Reviews of Field Company, Kana, and Phoenix cast iron brands.
- Focus on maximizing cast iron potential through various techniques.
Pizza
The video demonstrates making two types of pizza in a cast iron pan: deep-dish and Neapolitan. For the deep-dish pizza, the dough is pressed into a 10-inch cast iron pan coated with olive oil, topped with tomato sauce, mozzarella, zucchini slices, olive oil, salt, and zucchini flowers. It's baked at 550°F (288°C) on an oven steel for about 10-13 minutes. For the Neapolitan pizza, a preheated cast iron pan is used on high heat. The pizza dough is rolled out, placed in the hot pan, and topped with sauce, cheese, basil, and olive oil. The bottom is cooked using residual heat, and the top is finished under a broiler for about three minutes.
Dutch Baby
The recipe for a Dutch baby involves blending eggs, milk, flour, sugar, and salt into a thin batter. Asparagus is fried in ghee in a preheated cast iron pan, then the batter is poured over it. The pan is transferred to a 425°F (218°C) oven for 20 minutes until puffed up. The Dutch baby is finished with fresh lemon and honey.
Top Cast Iron
The video reviews three cast iron brands. The Field Company pan, made in the USA, features a classic style and high-quality craftsmanship. The Milo from Kana offers a modern design and comes in various enamel-coated colors, eliminating the need for seasoning and preventing rust. The Phoenix pan, made in Portland, Oregon, is the most expensive, featuring a unique octagonal design and a spring-coiled handle for heat protection.
Chicken Pot Pie
To make chicken pot pie, celery, onion, and carrot are chopped and cooked in a preheated cast iron pan. Chicken thighs, seasoned with salt and pepper, are seared until crispy. A pie crust is made by pulsing cold butter and flour in a food processor, then adding water to form a dough. The dough is refrigerated for 30 minutes. Garlic is added to the cooked aromatics, followed by fresh corn and white beans. A roux is made with butter and flour, then milk and chicken stock are added to create a creamy base. The chicken and vegetables are combined, topped with the pie crust, brushed with egg wash, and baked at 375°F (190°C) until golden brown.
Peach Turnover
For the peach turnover, sugar is caramelized in a cast iron pan on medium-low heat, then butter is added. Sliced peaches are arranged over the caramel, and coriander seeds are sprinkled on top. A cake batter is made by whipping eggs and honey, then folding in almond flour and salt. The batter is poured over the peaches and baked at 300°F (149°C) for about an hour until golden brown. The turnover is then flipped out of the pan.
