Recipes for Cast Iron Cookware

10 Easy Recipes Anyone Can Use

Cast iron cookware is like the relationship you hold with an old friend from high school or college: it’s reliable, long-lasting, and easy to maintain. Much like your friend’s wide array of personality traits and unique talents, cast iron cookware is incredibly versatile as well and built to help you prepare various tasty meals and treats to satisfy any palate. This durable cookware is designed to withstand high heat, and it’s naturally non-stick making it incredibly easy to clean.

Our Sunnydaze cast iron fry pans, Dutch ovens, and griddles are capable of helping you produce anything from a cheesy deep dish pizza to a delectable dessert. Plus they're preseasoned, which helps make prep and cook time easier and quicker. Discover what cast iron cookware is capable of with these 10 unique and detailed cast iron recipes developed by cooking and baking experts! Be sure to click the recipe creators' names to see detailed step-by-step photos of their tasty creations, further instructions, and more of their mouthwatering concoctions.

1. Easy Pull-Apart Pepperoni Garlic Knots by J. Kenji López-Alt from Serious Eats


Approximate Prep Time: 5 hours (or overnight)

Approximate Cook Time: 25 - 30 minutes

Serves: 4-6 people


  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pepperoni, cut into 1/4-inch squares
  • Small pinch of red pepper flakes
  • 6 medium cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons minced fresh chives
  • 1/2 cup grated Parmesan cheese
  • Sprinkled flour
  • 1 pound homemade or store-bought pizza dough
  • 1/4 cup grated Pecorino Romano cheese
  • Homemade or store-bought pizza sauce


  1. Heat butter and oil in a cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni is crisp, (about 2 minutes). Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.
  2. On lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
  3. Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours
  4. When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
  5. Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

2. Chicken Enchilada Skillet by Karley Campbell from Buns in my Oven


Approximate Prep & Cook Time: 40 minutes

Serves: 4 people


  • 12 corn tortillas, cut into bite sized pieces
  • 3 cups shredded or chopped cooked chicken
  • 1 10-ounce can Ro*Tel Diced Tomatoes and Green Chiles
  • 1 10-ounce can red enchilada sauce
  • 1 8-ounce can tomato sauce
  • 1/2 cup grated Cheddar
  • 1/2 cup grated Monterey Jack
  • 1/2 avocado, sliced thin
  • 1/4 cup chopped cilantro


  1. Spray a cast iron skillet with non-stick cooking spray (optional) and heat the pan over medium heat.
  2. Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
  3. Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese.
  4. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly.
  5. Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.

3. Iron-Skillet Peach Crisp by Ari Kolender from Epicurious


Approximate Prep & Cook Time: 45-50 minutes

Serves: 8 people


  • 1 cup all-purpose flour
  • 2/3 cup (packed) light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 1 1/2 cups pecans
  • 2 tablespoons unsalted butter, room temperature
  • 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kosher salt


  1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
  2. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
  3. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
  4. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
  5. Crisp can be made 1 day ahead. Store lightly covered at room temperature.

4. Moist and Tender Brown Butter Cornbread by J. Kenji López-Alt from Serious Eats


Approximate Prep & Cook Time: 45 minutes

Serves: 6-8 people


  • 7 tablespoons unsalted butter, plus more for serving
  • 1 cup (about 5 ounces) fine yellow cornmeal
  • 1 cup (about 5 ounces) all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 6 ounces (about 3/4 cup) sour cream
  • 4 ounces (about 1/2 cup) cultured buttermilk
  • Honey, for serving


  1. Adjust oven rack to center position and preheat oven to 425°F. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until the butter is melted and well browned, 10 to 20 minutes minutes (you can measure your wet and dry ingredients while waiting).
  2. Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in skillet.
  3. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous.
  4. Remove skillet from the oven and swirl to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly, then transfer to oven. Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes.
  5. Let cool 10 minutes, then serve with extra butter and honey at the table. Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.

5. Skillet-Fried Chicken by the test kitchen team from Bon Appétit

Photograph by Mitchell Feinberg


Approximate Prep & Cook Time: approximately 1.5 hours

Serves: 4 people


  • 2 tablespoons kosher salt, divided
  • 2 teaspoons plus 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
  • 1 cup buttermilk
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • Peanut oil (for frying)


  1. Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight.
  2. Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish.
  3. Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
  4. Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess.
  5. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
  6. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
  7. Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

6. Pesto PLT Skillet Pizza by Cathi Iannone from The Brooklyn Ragazza


Approximate Prep & Cook Time: 30-40 minutes

Serves: 3-4 people



  • 1- 4 ounce package of Fleischmann's Pizza Crust Yeast
  • 1 3/4- 2 cups of all-purpose flour
  • 1/4 cup of semolina flour, plus more for dusting
  • 2/3 cups of very warm water (120-125 degrees)
  • 1 teaspoon of sugar
  • 1/2 salt
  • 3 tablespoons of extra virgin olive oil


  • 2 cups of red cherry tomatoes
  • 1/2 cup of crumbled Gorgonzola cheese
  • 1/2 cup of heavy cream
  • 3 tablesspoons of Mezzetta Sun Ripened Tomato Pesto
  • 2 tablespoons of Mezzetta Basil Pesto
  • 1/2 cup of Mezzetta Kalamata Olives, chopped
  • 3 ounces of Prosciutto, thinly sliced and torn
  • 1/2 cup of shredded provolone cheese
  • 2 cups of baby arugula
  • 2 tablespoons of extra virgin olive oil, for drizzling


  1. Preheat oven to 500 degrees and place oven rack on the very bottom of the oven.
  2. FOR THE CRUST: Combine 1 cup of all-purpose flour, semolina flour, undissolved yeast,  sugar, and salt in a large bowl. Combine very warm water (120-125 degrees), and oil; add to flour mixture. Mix until well blended (about a minute). Gradually, add the remaining flour and form a ball (it will be a bit sticky).
  3. Transfer dough ball to a floured surface and knead until smooth (about 4 minutes.) Cut dough ball in half with a pastry cutter. With a rolling pin, roll out one of the dough halves into a circle the size of your cast iron skillet. Use a skillet that is very shallow and brush with a little bit of olive oil. (I used one that is meant for making crepes). Transfer the dough to the skillet and allow to rise again for about 5 minutes.
  4. FOR THE TOPPINGS: Combine the Gorgonzola cheese and heavy cream and use that as your base. Drizzle the Sun Ripened Tomato pesto on the base. Cut cherry tomatoes in half and toss with basil pesto and scatter over top of dough along with the Kalamata olives. Scatter the shredded provolone cheese over top and bake for about 10 minutes, or until golden brown.
  5. Remove from oven and remove from skillet. It should slide out pretty easily. Garnish with arugula.

7. Easy Skillet Lasagna by Dara Reppucci from Generation Y Foodie


Approximate Prep & Cook Time: 40 minutes

Serves: 4-6


  • 1lb whole wheat lasagna noodles (fresh or no boil)
  • 6 cups homemade pasta sauce (or jarred sauce)
  • 1lb italian chicken sausage, casings removed
  • 8 oz part skim ricotta cheese
  • 4 tbsp grated parmesan, divided
  • 1 tsp extra virgin olive oil
  • pepper
  • fresh parsley


  1. Preheat oven to 375
  2. In your skillet, saute sausage in olive oil on medium heat, breaking up into small chunks
  3. Remove cooked sausage and set aside
  4. Ladle one cup of pasta sauce into the bottom of the skillet, spread around in a thin layer
  5. Break up lasagna sheets into 3-4″ strips, lay strips across the bottom of the skillet, creating one layer
  6. Spoon half the sausage mixture on top of the noodles
  7. Sprinkle with 1 tbsp parmesan
  8. Top with 1.5 cups sauce
  9. Add another layer of broken noodles, making sure to cover the sausage completely
  10. Spread remaining sausage across the layer of noodles
  11. Top with one tbsp parmesan
  12. Top with 1.5 cups sauce
  13. Add the final layer of broken noodles, making sure to cover the sausage mixture
  14. Top with another cup of sauce
  15. Sprinkle remaining parmesan on the top
  16. Using a tablespoon, spread dollops of ricotta equally across the top of the lasagna
  17. Season with pepper
  18. Cover with tinfoil and bake for 20 minutes
  19. Uncover and bake an additional 5 minutes
  20. Serve sprinkled with parsley

8. Gnocchi Skillet with Chicken Sausage & Tomatoes by Faith Durand from Kitchn


Approximate Prep & Cook Time: 20 minutes

Serves: 4 people


  • 1 pound gnocchi
  • Coarse kosher salt and freshly ground black pepper
  • 9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
  • 1 pint cherry or grape tomatoes, sliced in half lengthwise
  • 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)


  1. Heat a large pot of salted water to boiling; cook gnocchi for about 2 minutes.
  2. Drain and toss with a drizzle of olive oil.
  3. Heat a 10-inch or larger cast iron skillet over medium heat with a drizzle of olive oil.
  4. Add sausage and cook for 2 to 3 minutes, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn heat up to high.
  5. When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned.
  6. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.
  7. Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.

9. Cast Iron Cherry Cobblers by Courtney Whitmore from Pizzazzerie



Approximate Prep & Cook Time: 40-45 minutes

Serves: 2-4 people


For the cherry filling:

  • 3 cups pitted tart cherries
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon almond extract

For the cobbler topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • ½ cup butter, cut into cubes
  • 1 tablespoon cinnamon
  • ½ teaspoon salt


  1. Place cherries in saucepan on medium heat. Cover for 10-15 minutes, stirring often.
  2. Add in sugar, cornstarch (sugar and cornstarch whisked together), and almond extract.
  3. Turn to low heat and simmer for two minutes or until mixture thickens. Remove from heat. *You can cool and use later for skillet cobblers, or use right away.
  4. Pour all of cherry filling into 1 large skillet or divide evenly for 2 mini skillets. You want the cherry filling to fill about ½ of the skillet (it might overflow if filled more than half).
  5. Combine flour, sugar, cinnamon, and salt. Cut in cubed butter until mixture is crumbly. Drop spoonfuls of cobbler topping on top of cherry filling.
  6. Line a baking sheet with aluminum foil to catch any cherry filling that comes out of skillet. Bake at 400 degrees F. for 20-25 minutes. This will depend on whether you are making one larger cobbler or two smaller ones.
  7. Watch carefully, and cobblers are done when cobbler topping is golden brown.

10. Chocolate Chunk Skillet Cookie by Maegan from BakerMama


Approximate Prep & Cook Time: 30 minutes

Serves: 6 people

To view the ingredient list and full directions for this recipe, visit the BakerMama blog.

Hungry yet?

Now it's your turn to experiment with cast iron cookware. With these delicious recipes under your belt, you're sure to produce a flavorful dish! If you do give these a try, or have a special cast iron recipe of your own, spread the love and share them with us on our Facebook page!