Are there any Oven only or Stove-Top only Cast Iron Recipes?
So im still an intro cook, and this really isn't lazyness more than curiosity...
But every "pot roast" or "beef stew" aka "Rustic" recipe that you'd think would go in a cast iron pot is always seared on a pan before put into the Pot.
Are there any recipes where you don't do this? As in cook it all the way through on stove top, OR all the way through in the oven.
I imagine it'd be slower, but I like cooking slow. Plus.....it seems like thats the way our ancestors would've done it since they had just fire and a big pot at one point. Im not saying this is the best way..but are there still good recipes where you do just this?
Best Answer
Why stove top and why oven?
The stove top provides high heat for searing, which generates browning (the famous maillard reaction) which creates delicious, savory flavor components.
The oven provides an even, gentle heat for longer cooking without burning.
The beauty of the braise
Braising is a technique where a food, usually a meat, is cooked slowly in a moist environment, partially covered with water. It is an ideal technique for tougher, generally less expensive meats, because it converts collagen to gelatin, changing the meat from tough to meltingly tender and wonderful.
Braising is more common than you might think. Chili con carne, and pot roast, osso bucco and coque au vin are all braised recipes.
Searing and braising
Many braising recipes start with a sear, which is most commonly done stove top, because of the high intense heat that is easy to generate. Alternate methods would be to use a broiler or an outdoor grill, but these are often not as convenient. The purpose is to generate the savory flavors (not as the old kitchen myth said, "to seal in juices").
Then the dish is finished in its liquid (which will later usually become the sauce) at a much more gentle cooking pace.
Braising is flexible
You can braise in the oven. The advantage is the heat is very even and predictable, and you can just let the pot sit in the oven for 2, 3, or even 4 hours without worrying about burning or sticking.
You can braise on the stove top, with a gentle flame (or lower electric element setting). You simply adjust to leave the pot contents at a slow simmer (bubbles form lazily, not continuously). There is slighty more risk of burning, and the occassional stir might not hurt, but especially with a good pan, no risk.
So almost any braising recipe can be easily converted to be stovetop only, by simply... erm... using the stove top for the long braising time. I prefer the oven personally, but that is a matter of convenience and easy control.
Quality cookware
Quality cookware like good multi-ply stainless steel, or your now famous dutch oven (from your previous questions) is ideal for braising because it can be used for both the sear (just like a cast iron pan) and for the slow braising portion. No need to dirty two pots or pans.
Recipes that are just stovetop
There are a countless myriad recipes that you can cook in your cast iron just on the stove top.
Anything:
- Fried
- Deep fried
- Boiled
- Braised
The one thing you may choose to avoid doing is highly acidic recipes, like tomato sauce, which are not great for your seasoning. On the other hand, in rotation with other recipes that rebuild the seasoning, or just doing some direct seasoning, there is no true harm done either.
Recipes that are just the oven
There are many recipes that would only be done in the oven.
Many braises skip the searing part. Even recipes that call for it can be done without, at some loss of flavor.
Any recipe you see for a crockpot can be done in a dutch oven in the regular oven.
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Can you cook with just cast iron?
And the fact that they can go from the stovetop to the oven means you can cook perfect baked goods like cornbread and even pie. Another bonus: While you have to scrub your other pots and pans to get them clean, all you have to do to clean a cast iron skillet is rinse it with warm water post-cooking.Can cast iron go on stove top?
One of the best qualities of cast iron is that you can use them over an open fire, on a gas stove, and on an electric stove. That quality alone makes them a very versatile pan to have in the homemaker's kitchen.Can you use cast iron pans for everything?
While you can pretty much cook anything and everything in a cast iron skillet, there's nothing better than a steak with a crispy seared crust that comes from nothing but a bit of oil and a cast iron skillet. They're honestly made for each other. Or you could cook an entire roasted chicken in a cast iron skillet.What can I bake in a cast iron?
Cast iron bakeware is the only bakeware that gets better with age. Bonus: It can be used for so much more than dessert, like pizza, rolls, roasted foods, and quiches. Want a crispy crust? Preheat your cast iron bakeware before adding your batter or dough for crunchy edges on cornbread, pizza, and biscuits.STOP! Don't Cook with Cast Iron on Your Glass Stove Top Until You Watch This!
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