Rachael Ray: Rachael's Daytime Talkshow

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Cast iron skillet

gloryb01
Posted:
2008-06-15 1:00 AM
Does anyone out there know what adjustments,if any, I would have to make for recipes Rachel does completely(from stove to oven) in iron skillet?
Such as "broken florentine lasagna bake. I would like to make this recipe but do not have a cast iron skillet (out of the question right now!) I would like to make in fry pan then transfer to baking pan or dish. Please help!

bluepearl
Posted:
2008-06-15 8:07 AM
Don't give up on getting your own cast iron skillet! The best ones are old ones from the second hand or good will type stores. Only set you back a couple of bucks. New ones have a bumpy interior that is much inferior to the old polished finish. If the one you like is rusty, burn the rust off in the fireplace or BBQ pit. Scrub out and then season by heating in a low oven and coating with shortening. Not too hard for a lifetime of usefulness.

Good luck!

poppie2
Posted:
2008-06-15 8:34 AM
Cover your fry pan handle in several layers of aluminum foil and put it in the oven it should be just fine. Most handles are oven safe and by covering in foil you add more protection.

gloryb01
Posted:
2008-06-15 10:58 AM
Thank you both so much. Both are very helpful. Now I can't wait to start shopping some yard sales!!

NissieB
Posted:
2008-07-31 1:22 PM
I honestly don't think it makes a difference if you go from skillet to baking dish I do that stuff all the time, I think with Rachel's 30mins, she cutting down on pan use no biggie!
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