Recipes From Today’s Show: Cast-Iron Skillet Recipes

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TODAY on MHTV: Cast-iron pans are really versatile tools in the kitchen. They can go from the stove, to the oven, to the table and it doesn’t matter what you make in them; they’re great for cooking or baking. Plus you get iron added to your diet just through the cooking process. After I show you how to clean and season a cast-iron pan, I’m going to make a perfect fried egg, hearty steak pizzaiola and a beautiful old-fashioned pineapple upside-down cake. More from the show.

Get the recipes from this episode:

The Perfect Fried Egg

Steak Pizzaiola

Pineapple Upside-Down Cake

Get the recipes from the 11:30 am/et show, Homemade Soup Recipes.

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT.

  • Jane January 17, 2011 at 12:07 pm

    Where do you get the pot scrapper?

  • Chum January 17, 2011 at 12:19 pm

    I tuned in a little late today and wasn’t able to catch the marvelous Lucinda’s method for seasoning a cast iron skillet. I have a hundred-year-old one and it needs seasoning. Will you please post it? Thanks!

  • Diana January 17, 2011 at 12:35 pm

    I’ve used a cast iron skillet but I’ve had problems with the skillet imparting a weird taste from the “seasoning” into what I cook in it. How do you prevent the weird taste? I did use soap and water and then oiled it.

  • debbie fraser January 17, 2011 at 12:40 pm

    I to tuned in late would love to see your method of cast iron seasoning PLEASE show me how

  • Vicki Chambers January 17, 2011 at 1:01 pm

    I to would like to see directions for seasoning and cleaning the cast iron skillet.

  • Ellen Mash January 17, 2011 at 1:09 pm

    I love my cast-iron skillets. I got a unseasoned set when I got married in 86 and over the years they have are seasoned to perfection. Several years ago my mother-in-love was downsizing and she gave me several pieces which seem to be a bit lighter and I treasure them. I didn’t use mine very often because they are heavy and sometimes hard to get out of the cabinet. I have an electric stove so I decided to keep my pans out and use them as burner covers. Now I use them everyday. I have several pieces and have used them for everything, even tomatoe dishes because I don’t “subscribe” to that either. On another note, once Martha’s show “Bake” comes on when will Mad Hungry be on?

  • mags January 17, 2011 at 1:09 pm

    I like to watch your show, and enjoy the recipes and ideas, however I have noticed that you never wash your hands, only wipe them, and today when you cut the pepper, you said be sure to wash your knife and board,but you did not do it,

    Also you touched raw meat and then put your hands in salt and pepper, please if I am missing you washing your hands and knives, I am sorry, but this is a big thing to me. When I see someone not washing their hands I think I would not want to eat what they are cooking. thank you

  • Lizanne Okpych January 17, 2011 at 1:15 pm

    I too missed most of today’s show :(. Was wondering if it will air again anytime soon or if the information on cast iron care and seasoning will be posted?

  • Mary Jean Mullis January 17, 2011 at 1:23 pm

    Hi, my volume cut out on my tv- please tell me how to season the cast iron pans. Thank you- your show is great.

  • Nidia January 17, 2011 at 1:24 pm

    I tuned in a little late Would like to see your method of cast Iron seasoning in writing or another show on this topic.PLEASE>>>>>>>>>>>>>>

  • Dorothy Rohringq January 17, 2011 at 1:40 pm

    zzzzzzzzzzzzhow much water is in the spinner dumplings?

  • James Jones January 17, 2011 at 1:45 pm

    Great recipes for cast iron. I’ll make the cake tonight! For those who missed it: Clean any rust or food buildup from the pan using a mixture of course kosher salt and oil; if badly soiled I use a nylon scrubber to help; wipe clean with paper towels and fill with 1/3 to 1/2 inch of clean vegetable oil; place in a 200 degree oven for at least 2 hours; I usually leave it in for at least 4 hours if the pan is old or was badly soiled. This isn’t exactly what was on the show, but it works!

  • CuddlyBunny January 17, 2011 at 3:24 pm

    Thanks for a great show with wonderful recipes and information!

    I’m wondering about the lids you’re using. We use the lids from our stainless skillets and sauce pans, but they obviously don’t fit really well. I’m also guessing that they are not oven safe at higher temperatures.

    If you have a moment, I’d like to know where you get the lids for your cast iron?

    Thanks and have a fantastic week!

  • debra legrand January 17, 2011 at 5:52 pm

    what size iron skillet do you use for the cake?? i must have missed that part. thank you.

  • Sandy Powell January 17, 2011 at 7:33 pm

    Help, I prepared a steak in my iron skillet. I was told to have the pan screaming hot before adding the steak. The pan has been seasoned and I cook in it (not screaming hot)on a regular basis, however putting the stove eye on high (electric glass top) smoke immediately poured from the pan. We had to get the fan and pulled out the smoke via a window. The steak was good (it turned out to be blacken sirlion).

    question: what setting should I have used on a glass top electric stove.

  • Marian January 17, 2011 at 10:19 pm

    Where does Lucinda buy her blouses? They are all beautiful.

  • Lisa Taylor January 18, 2011 at 12:38 pm

    I am a fan of cast iron too but I want to know if you can use the same pan for savory and dessert dishes? Is it possible to eliminate all traces of savory ingredients like onion and garlic so the same pan would be suitable for the upside down cake or a tatin? Is the cleaning technique outlined on the show sufficient to make the pan interchangeable for savory and sweet dishes? Thanks. Lisa Taylor

  • Mary Williams January 18, 2011 at 2:34 pm

    Love the cast iron but didn’t know to use salt to clean! Great tip. Also, bought the book because I use the recipes so often I felt guilty just printing from the website. Certainly want to keep you in business! I always loved Martha Stewart and now I am your fan as well but feel like a “kindred spirit” when I read your pudding recipe where you mention people might actually like the pudding skin! I’ve always wondered why no one ever mentioned this possibility in the recipe and almost fell on the floor when I read your notes. BTW… I kept hinting that I wanted your book and no one bought it for me for Christmas and thank goodness my birthday is early January because I made such a fuss about how NO ONE who lives with me could have missed the fact that I Tivo your show and block it from being erased so that I can watch it several times! I was truly shocked that no one bought your book for me! I had to tell my husband to order it from Amazon or I was going to stop cooking!

  • Linda A January 18, 2011 at 3:41 pm

    I love the Mad Hungry cooking show; however, when are we going to have new shows. We only receive repeats since Christmas holidays.

  • Dawn E Halsey January 18, 2011 at 6:13 pm

    Great recipe pineapple upside down cake in cast iron pan, me and my 4yr old grand baby made it, and it came out awesome so delicious. We love to cook in our Little Kitchen great meals come out there. Thanks Dawn

  • myra greer January 19, 2011 at 7:19 am

    I would like to receive the information on seasoning cast iron pans. Your pans were beautiful. I have seasoned my pans, they do not look as nice as yours.Please post your method.

  • Barbara Bishop January 19, 2011 at 11:34 am

    i use cast iron too and have for years but i found the tips on cleaning rust with salt and oil very informative. i actually had a 7″ & 8″ skillets that were my great-grandmothers that i’ve never used. they were dirty so i cleaned them as you instructed and it worked perfectly. i was anxious to try the egg by steaming with a little water and putting on the lid. i’ve had that for breakfast for the last two days. very delicious. i’m sure my hubby will like it too. i love your show – tivo it everyday and have used several of your recipes. then i bought your ‘mad hungry’ book. i made your delicious stew. i’m sure i will be making that quite often. also i love your basic tomato sauce. love, love, love it. your tips are very useful and informative. i love your down to earth ideas. keep up the good work. i’m looking forward to your new shows.

  • Teri B January 19, 2011 at 4:55 pm

    You are the best, Lucinda! Love your show, your philosophy and your recipes. I tried one of your recipes by taking notes from the TV show (chicken enchillada salsa verde) and it was a tremendous success; after that, I had to purchase your book.

    I have a quetion about porcelain bottom-covered cast iron pans. Does the same seasoning (leave in the oven) and cleaning (never use soap) methods apply as to pure cast iron?

    Thank you. I’ll await your reply.

  • Anita A January 25, 2011 at 11:45 pm

    Tried both pizzaiola steak and pineapple upside down cake – loved cooking in the cast iron! The steak was a huge hit. The pineapple upside down cake not so much ~ just thru 3/4’s of it in the garbage. The lime zest AND lime juice overpowered the pineapple flavor and it’s not such a hot tasting combo ~ yuck. I will try cooking it in the cast iron pan again, but will definitely eliminate the lime and replace it with some pineapple juice and/or chunks.

  • Cheryl Buchen January 29, 2011 at 3:50 pm

    I LOVE this recipe for Steak Pizzaiola! It is even better the next day for left overs. I couldn’t find Chuck Steaks with the bone in… so I substituted “Boneless Chuck Spare Ribs” from Costco…. OMG! AMAZING!!!! I will probably make this recipe a couple time a month from now on… I am on a low carb diet so I served it with Brown Rice and green beans… yum!!! Made the Pineapple Upside Cake also. It took me back to when I was a kid… my Mom used to make it all the time. I snuck a small piece and loved it but my kids were so so! I love lime so I thought lime was a nice switch on an old recipe… Thanks

  • Sheila B. January 31, 2011 at 5:56 pm

    It was so nice to watch you cook with cast iron and show how to maintain the cookware. Would I use the cast iron griddles the same way???? My mom used her CI pans often when I was growing up. She, too, fried her eggs with the addition of water in the pan and I had completely forgotten that little trick until you showed it. Brought back fond memories of her. Thank you.

  • JoAnn February 1, 2011 at 4:35 pm

    Hi Lucinda, I have one cast iron pan that I purchased about a year ago. The more I use it, the more I love it! So excited to see your show about using cast iron. I am looking to expand my collection, since my one skillet is a little too small for certain things (steak pizzaiola!). Debating between new pre-seasoned or getting my hands on some old antique ones. What kind do you use?

  • Lucinda Samain March 30, 2011 at 12:27 am

    Interesting, just found out your site by searching google and this article is exactly what i was looking for. Could you please tell me whether you have an rss feed for this site? I would like to add this site to my rss feed reader, so i’ve looked for the rss icon but cannot seem to find it…

  • Linda Valenzuela August 25, 2011 at 12:03 pm

    Can you use a cast iron skillet on a ceramic top stove?

  • Yay September 5, 2011 at 8:07 pm

    What brand is your cast iron skillet? You have used the same pan in several episodes. What I love about it is that it is almost non-stick. How do you do that? Mine is porous and not non-stick. Please help.

  • Jean September 23, 2011 at 5:56 pm

    I don’t think you can use a cast iron skillet on a glass or ceramic stovetop. Would love to know if you can do this.

  • Rebecca September 24, 2011 at 9:16 pm

    Thank you for a great show on cast iron. I enjoy your shows immensely! I was in my 20’s before I realized people didn’t always use a cast iron skillet for a pineapple upside down cake. It was requested for birthdays when my children were growing up. I have various sizes of skillets that were given to me by by grandmother and my mother. I also have a baker that must be 100 years old. It even makes grocery store biscuits and rolls taste wonderful. I always cook a roast in my large pan. The cast iron wok I aquired in Va. from the manufacturer is my wok of choice.
    I plan on making the pizzaiola for a family meal when my daughter visits next month. I think even the picky young ones will enjoy it! Wish me luck!

  • margaret September 26, 2011 at 8:19 pm

    Just cooked all three recipes today (the egg was for breakfast). My boys ate it all up. I had never made a pineapple upside down cake, but it reminded me of my grandmother & I tried it – another big hit!!

    For the person who asked earlier in the thread, Lodge brand iron skillets are the best, IMO – preseasoned and excellent quality.

  • Tina McCarthy November 8, 2011 at 7:21 am

    I forgot how to clean up old cast iron pans. would you please remind me?

  • stu goldberg August 23, 2012 at 8:48 pm

    Appreciate your show…Mansome, Josh Ozersky how to cook w/cast iron skillet, for those of us just beginning. But not thorough enough…got everything except what kind of salt to use for cleaning the pan…the box was turned around, couldn’t see the label. I’m hearing impaired, but asm sure brand or type wasn’t mentioned. Help please. Thanks.

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