10-Inch Cast Iron Skillet
Cornbread casserole, deep dish, smash burgers, stroganoff. If it needs a crust, it goes in cast iron.
Used for the cornbread casserole and deep dish videos
Watch the video
Every kitchen needs one
Preheating a cast-iron skillet in the oven before the batter goes in is the secret to the crispy edges on PD's cornbread casserole, and the same trick gives deep dish its fried-bottom crust. It's the cheapest pan I own and the one I'd replace first.
What's good
- Holds heat like nothing else — perfect for searing and baking
- Goes from stovetop to a 500°F oven
- Pre-seasoned versions are ready to use out of the box
- Lasts forever; mine will outlive me
What's not
- Heavy — the 12-inch is a two-handed lift when full
- Slow to heat evenly on the stove; give it a few minutes
- Acidic sauces can strip a young seasoning
The details
- Size
- 10-inch (12-inch for deep dish)
- Material
- Pre-seasoned cast iron
- Works on
- Everything, including campfires
- Care
- Scrub, dry, thin coat of oil
Where to get it
Around $25 at the time of writing. Buying through this link supports the channel at no extra cost to you.
Questions & comments
Recipes I used it in
MainsBeef Stroganoff
Seared beef and browned mushrooms in a rich, tangy sour cream gravy over buttered egg noodles. Comfort food in 35 minutes.
SidesPD's Addicting Cornbread Casserole
Sweet-savory cornbread casserole baked in cast iron — creamed corn, sour cream and cheddar. Five minutes to mix, and it disappears at every party.
MainsChicago Deep Dish Pizza
A buttery, flaky crust pressed into a cast-iron skillet, layered with mozzarella and sausage, with chunky tomato sauce on top. The cheese pull is the whole point.