Don’t Fear the Cast Iron Skillet

By Steph G.

I’ll admit it, I was intimidated. I had always heard that cast iron skillets are fussy, need to be seasoned, can’t touch soap, and require forms to be filled out in triplicate whenever you want to use them (just kidding on the last one). 

It seemed like SO MUCH work, for a pan when all of my food was getting cooked just fine in a nonstick! 

Guys, I was wrong. I was SO SO wrong. 

I’d purchased Reese Witherspoon’s book “Whisky in a Teacup” (It’s our book of the month, so if you haven’t read it, drop everything you’re doing and grab a copy), and she had recipe for Cornbread Chili Pie that sounded too good to pass up. Only problem? I needed a cast iron skillet. 

So, like any self respecting woman who needs a problem solved…I went to Target. 

I picked up THIS exact cast iron skillet and my cooking has changed forever.

This was a pre-seasoned skillet that I could rinse and start cooking in immediately. To clean it, all I had to do was rinse it out with hot water, and wipe. Food stuck on it? Fill the bottom with water and boil it. Then just dump the water and wipe it out.

Once it’s dry, the last step is to take some oil and spread it around the pan. THAT’S IT.

It’s so easy making meals that have to go from stovetop to oven.

My recommendation to you? Go out and buy a cast iron skillet! You’ll be so happy that you did!

Michele’s Irish Cheddar Shepard’s Pie is a great recipe for use in a cast iron skillet.

Here’s another recipe to get you started!

Skillet Chicken Pot Pie


  • 1 Rotisserie Chicken
  • 4 tbs. Butter
  • 3 tbs. All purpose flour
  • 1 cup whole milk (2% will also work)
  • 1/4 tsp Salt
  • 1/2 tsp Sage
  • 1/2 tsp Thyme
  • 1 cup chicken broth
  • salt and pepper
  • 1 Bag of Frozen Peas, Corn, and Carrots (Mixed)
  • 1 Tube of Pillsbury Biscuits


  1. Shred your rotisserie chicken, set aside.
  2. Heat your skillet over medium heat, melting the butter in the pan. Little by little, add your flour while the butter is melting. Stir as you go. Whisk in one cup of milk slowly until no lumps remain. Add in salt, sage, and thyme. Allow the milk to come to a simmer, stirring continuously
  3. Whisk in chicken broth until no lumps remain. Allow it to simmer again while you mix. At this point, add the chicken and frozen vegetables and continue to stir. Turn the heat down, but make sure the mixture is heated through.
  4. Open the can of biscuits and place the biscuits around the edge of the skillet.
  5. Heat in the oven for 18-20 minutes or until biscuits are golden brown and the filling bubbles around the outside edge of the pan

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