Cast Iron Skillet Brownies...

The hardest working thing in my home (other than me -wink wink) is my cast iron skillet.  Can I just say I looooove this pan.  Not because it's fancy and super duper high tech. It's quite the opposite. 

It's a heavy duty, mean, rustic, non-stick multipurpose machine!

Whether it be enchiladas, chile rellenos, fried chicken, chilaquiles, cornbread or sweets, 

I know I can count on this bad boy to deliver the goods. 

Here are some helpful facts about cast iron that you should know:

Bare cast iron

Types of bare cast-iron cookware include dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, flattop grills and griddles.Bare cast-iron vessels have been used for cooking for hundreds of years.Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop an extremely "non-stick" surface, they are also a good choice for egg dishes, particularly scrambled eggs. Other uses of cast iron pans include making cornbread and pineapple upside-down cake.

Health effects

Cast iron cookware leaches small amounts of iron into the food. Anemics, and those with iron deficiencies, may benefit from this effect, though those with excess iron issues (for example, people with hemochromatosis) may suffer negative effects.

Seasoning

A seasoned pan has a stick-resistant coating created by polymerized oils and fats.

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How to Season your  Cast Iron

1. Heat the oven to 350 degrees F. Position one rack in the top third of the oven. Position another rack in the bottom third of the oven and place an empty foil lined backing sheet on the bottom rack. This sheet will catch any dripping from the cast iron.

2. Open your windows or turn on your stove hood fan. There may be some smoke.

3. Over a medium flame, rub a thin layer (about 1 Tablespoon) of vegetable shortening, like Crisco, or oil—bacon grease works great too—all over the inner bottom and sides of the pan with a paper towel and tongs.

4. Place the oiled pan upside down in the heated oven over the foil lined baking sheet.

5. Bake the cast iron for 1 hour. Turn the oven off and allow the cast iron to cool to room temperature in the oven. Repeat this process 3 or 4 times for best results.

When the pan is perfectly seasoned, the inside with be smooth and shiny. 

Cleaning
Because ordinary cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast iron pan, these pans should not be cleaned like most other cookware. Some cast iron aficionados advocate never cleaning cast iron pans at all, simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. A third approach, advocated by chef Alton Brown, is to scrub withcoarse salt and a paper towel or clean rag.

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Now that you got a little lesson on how hard this guy can work... 

Here is a recipe to indulge in, after your hard day at work!

Ingredients

• 1 cup sugar
• 3 large eggs
• 1 cup all-purpose flour 
• 1/2 cup Dutch-process cocoa powder 
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 8 ounces chocolate chips or coarsely chopped chocolate

Directions

1. Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
2. In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
3. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
4. Bake until a toothpick inserted in center comes out clean, about 40 minutes. (for a gooeyer brownie bake for about 35 minutes)
    Serve from skillet, warm or at room temperature.
   
   
   For an even more decadent treat, serve with ice cream & strawberries!
   
   
   (adapted from marthastewart.com)
   
   
   *Photos below*
   
   
   

Melted butter...in the words of Ina:

How bad can this be?

Chocolate...

Melted butter and chocolate.

hea-ven~

 Egg Mixture

 Add the dry ingredients

 Fold together...

Tada!

Pretty easy huh?!

Of course you must sprinkle a bit more chocolate into this!

Bake up nice and gooey...

Gooey....hmm think that's an understatment!

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The perfect reward after a loooong day of 

being a super mom/wife/co-worker/daughter/sister/chauffeur/housekeeper/chef/etc.

Here's to being a SUPER you!

till next time*

A recipe to keep you going~

taste.share.spread the love.

Simply Food Love*