Cast-iron skillets are quite the heavy lifters in our kitchens. You can do almost anything in them: Bake a pie, sear a steak, whip up a batch of perfect corn bread … we could go on.

Maybe you scored one from a vintage goods store or were gifted one by a well-meaning relative but aren’t really sure what to do with it. Instead of falling down a Pinterest rabbit hole, try one of these nine recipes from our archives.

Dust off that skillet, because you’ll soon be using it morning, noon and night.


(Deb Lindsey for The Washington Post)

Skillet Spinach and Chive Quiche. Not your average quiche, this one sports a gluten-free crust, made with almond and chickpea flour, plus a layer of fresh spinach that rises to the top as it bakes. It makes a nice weekend brunch dish.



(Deb Lindsey for The Washington Post)

Dorie Greenspan’s Herb and Scallion Dutch Baby. Another savory brunch option that’s a snap to put together. Simply stir (or blend) together the batter, pour it into a warm skillet, then stand back and watch as the giant pancake rises and puffs. Have fun with the toppings: Try yogurt, sour cream, smoked salmon, chopped up bacon, breakfast sausage, salsa or diced avocado, for example. (You can also cut this into bite-size pieces and use it as an appetizer!)



(Goran Kosanovic for The Washington Post)

Bread-n-Butter Pickle Corn Bread. This savory bread is studded with chopped pickles and cottage cheese; hot sauce and pickle juice in the batter send it over the top in the best kind of way. The recipe is based on a DIY dry cornmeal mix (think Betty Crocker but better); you can make half the amount of mix if you don’t think you’ll use it within three months. But we’re betting you’ll want to.



(Deb Lindsey for The Washington Post)

One-Skillet Sausage and Potato Hash. The potatoes ideally get crispy on the outside, creamy within. If you fried an egg and put it on top, well, we wouldn’t blame you.



(Goran Kosanovic for The Washington Post)

Beer-Roasted Mushrooms. They’re simple, but the beer and garlic add a ton of flavor. Eat them for dinner (served on a bed of grains, perhaps), stuff them in sandwiches or serve as a side dish.



(Deb Lindsey for The Washington Post)

Cast-Iron Pork Tenderloin With Blackberry Bourbon Barbecue Sauce. The pork is simply seared on the stove before being finished in the oven, but what really makes this dish stand out is its slightly tart, deeply flavored sauce. (The little bit of bourbon there doesn’t hurt, either.) Feel free to use frozen blackberries instead of fresh ones.



(Deb Lindsey for The Washington Post)

Bacon-Roasted Pork Tenderloin With Caraway’d Cabbage and Apples. Pork on pork! It’s a whole beautiful meal in a single skillet, with minimal effort. If you don’t like caraway, we can’t be friends, but you could leave it out, or sprinkle on some celery seed or other spice that’s more your speed. (And be sure to check out the turkey breast fillet and turkey bacon variation, for the non-pork eaters!)



(Deb Lindsey for The Washington Post)

Halvah Fudge Bars. Moist, fudgy and complex, thanks to date syrup, teff flour and halvah (sesame-paste candy). If you’ve never worked with those ingredients, we think you’ll find many uses for them: The date syrup (also known as date molasses) makes an excellent all-purpose sweetener, lending more depth and character than, say, honey or maple syrup (also try it in savory dishes); teff flour is excellent in oatmeal cookies; and halvah is way too easy to eat on its own — but we’ve also been known to sprinkle it over ice cream.



(Jennifer Chase for The Washington Post)

Cardamom and Currant Snickerdoodle Skillet Cookie. The classic cinnamon-sugar cookie meshed with the ease of a cake. Know that leftover wedges, when toasted in the oven, are excellent when dunked in a cup of coffee or tea.