Lordy, lordy…

The husband and I have been using our new cast iron skillet for pretty much everything.  And when I say everything, I mean for pretty much EVERY SINGLE DINNER.

I’ll admit, I feel like a proper Southern ‘gal’ whenever N lets me use it (as opposed to clean it) and I’m pretty sure the old Kentucky accent comes back thicker than ever when we’re fryin’ somethin’ up in it.  We’ve done fried chicken (oh maaaaan), chorizo, more chicken and we’ve even attempted a vegetarian chili (which didn’t go well because we didn’t realise that tomato based sauces are not meant for cast iron).  But last night was, by far, the most scrumptious and unbelievable thing we’ve cooked up in the pan to date.  Roast.  Potatoes.

I can’t even put into words how heavenly those spuds were.  As a matter of fact, I’m just going to show you how easy of a recipe it is, thanks to the folks over at Lodge and Jane Gaither:

OK.  Let me just stop and say how freaking cute is she???  I’m pretty sure I want Jane to be my best friend.  We could cook up tasty treats together and get super fat and unhealthy.

Anyhow, if you’ve got a cast iron skillet, give it a go!  It’s super easy and we’re trying (very hard) to not have the potatoes again tonight (healthy eating and all that).

Do you use a Lodge pan or iron skillet?  Share your recipes and tips with me!


If you’re interested in getting in touch, tweet me at @stephanie_khani or @londondiaries1.  Alternatively you can email me at emailthelondondiaries [at] gmail.com.

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6 thoughts on “Lordy, lordy…

  1. Hey SiL, I initially thought the spuds had gone to your head… but I can see why!
    Looks amazing, I’ll try this. I’ve got a ribbed skillet and only use it on the hob to char meats. You’ve opened up a whole new world to me… thanks :O) And if I create sth worth sharing, I’ll share it with you (no tips as yet though). L x

    1. Ha! Ours is ribbed too so it doesn’t need to be a flat cast iron pan. Dead easy to clean after as well! I’m sure I’ll have loads more yummy recipes to post up soon.

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