Cast Iron Cuisine

Outdoor Recipes for Camping, in the RV, or Right at Home

Article by Fredericksburg Cast Iron Co.

Photography by Fredericksburg Cast Iron Co.

Originally published in Boerne Lifestyle

Cast iron from Fredericksburg Cast Iron Co. gives you a delicious cooking experience. Jay and Heather Mallinckrodt’s unique design features a machine-polished interior surface for a non-stick experience, an oversized handle, a generous helper handle, and a cutting-edge machined heat ring.  

Their 100% made-in-Texas products give users a fresh cooking experience and let them start their own legacies with ease. Stop into Klein Smokehaus in Boerne to find an assortment of their items.

But now, let’s get cooking!

Comal Griddle Pancakes

4 cups all-purpose flour
1 tablespoon baking powder
3/4 cup sugar
1 teaspoon kosher salt
3/4 cup unsalted butter, melted
6 large eggs, separated
3 cups whole milk
1 teaspoon vanilla
1. In a large mixing bowl, combine flour, baking powder, sugar, and salt.
2. Whisk together melted butter, egg yolks, milk, and vanilla in a mixing bowl until combined.
3. Pour the wet mixture into the dry mixture and whisk together. Batter should remain lumpy.
4. Whip the egg whites until they reach medium peaks.  
5.  Gently mix half of the whipped egg whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Batter should remain lumpy and have large parts of egg whites not fully incorporated. 
6. Preheat No. 14 Comal griddle on burner over low heat and lightly coat with butter.
7. Drop a cup (~4 tablespoons) of pancake batter on the griddle and cook to set. When bubbles start to form on top, lift pancake halfway up to see if it's golden brown and crispy on the edges. If ready, flip pancake.
8. When pancake is golden brown on both sides remove with spatula.
9. Serve warm with maple syrup.

The Perfect Cast Iron Steak

2 1 lb. boneless strip steaks, 1-1/2" thick, trimmed
Kosher salt
Cracked pepper
4 tablespoons unsalted butter, softened
2 tablespoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 garlic clove, minced
2 tablespoons vegetable oil
1. Cover entire surface of steaks with salt. Let steaks sit at room temp. for up to 1 hour.
2. Place skillet on middle oven rack and heat oven to 500°F.
3. Combine softened butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl, set aside.
4. When oven reaches 500°F, pat steaks dry with paper towel and season with pepper.
5. Remove skillet from oven and place over medium-high heat.
6. Add oil to skillet and heat until just smoking.
7. Add steaks and cook, without moving them, for 2 minutes. Flip steaks and cook for another 2 minutes.
8. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes until steaks are well browned and meat registers 120 to 125°F (for medium-rare).  Takes about 7-9 minutes.
9. Transfer steaks to cutting board, drop 2 tablespoons herb butter on each steak, cover with aluminum foil, and let rest for up to 10 minutes.

1. Slice steaks 1/2" thick and serve.

Oatmeal Chocolate Chip Skillet Cookie

1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/2 cup Old Fashioned Oats (uncooked)
1 cup semisweet chocolate chips

1. Heat oven to 350°F.
2. In large bowl, beat butter and sugars with electric mixer until creamy. 
3. Add egg and vanilla; beat well. 
4. Add combined flour, baking soda and salt; mix well. 
5. Stir in oats and chocolate chips; mix well. 
6. Press dough evenly into bottom of No. 10 skillet. 
7. Bake 20 minutes or until top is lightly browned. (Don't over bake. Cookie will continue to bake after removed from oven.) 
8. Cool about 10 minutes. 

1. Cut into 8 wedges. 
2. Serve with Blue Bell ice cream.

Related Businesses

Related Articles

See More