What We Can Learn From a Cast Iron Pan

I bought this Lodge pre-seasoned cast iron skillet about seven years ago after writing a story for Real Simple about pots and pans. The 8-inch skillet costs only 17 bucks, is naturally nonstick, moves easily from stovetop to oven, has been the site of untold thousands of pancake and French toast fry-ups, and, not least, is always good for conjuring up images of Ma Ingalls in my 21st-century kitchen.

But what really sold me on the pan were the Use & Care instructions in the pamphlet. I'm paraphrasing: Wash only with hot water. Do not use abrasive sponges or cleansers. You never want to clean a cast iron pan too well. The fat and the flavor left in the pan helps it build a naturally nonstick surface.

Can I tell you how much I love Use & Care instructions that reward laziness? It's like braising a pork shoulder -- the longer you ignore the hunk of meat simmering away in that pot, the more the pork will melt off the bone. And -- here's a leap -- dare I say, it's like summer parenting? Doesn't too much engagement with the kids, too much cruise-directing, too much kneeling on the floor and playing horsie, too much chauffeuring from camp to camp, too much playdate-planning and organizing and in general too much supermomming make for enabled, dependent, unimaginative children? Well, that's my story and I'm sticking with it.

Now for the useful portion of post: What to cook in that cast iron skillet. Last week, I got a CSA shipment (from the awesome and well-priced Farm Share) and inside were a dozen of the yellowy-est, farm-freshy-est eggs sitting on top of an absolute mountain of gorgeous Swiss chard. So that was the formula for the week:

Eggs + Chard + Cast Iron Pan = Easy Summer Dinner.

Night one. Pan-fried pizzas. I love making pizzas on the stovetop because in order to fit the crust into the 8-inch skillet, you have split the ball of dough ball in two pieces. This makes it easy to personalize one pizza for the grown-ups and one for the kids. If you don't have a cast-iron pan, transfer pizza from your skillet to a baking sheet before finishing off in the oven.

Personal Pan-fried Pizzas

For the grown-ups: Swiss Chard & Egg Pizza

1 tablespoon olive oil 1/2 ball of storebought pizza dough (such as Trader Joe's), rolled out as thinly as possible About 8 thinly sliced pieces of fresh mozzarella or Italian fontina if you have it (I didn't) 2-3 cups Swiss chard, washed, chopped, and sauteed in olive oil with minced garlic and red pepper flakes until wilted 2-3 fresh eggs chopped chives, scallions, or finely minced red onions

Preheat broiler. Add olive oil to a cast iron skillet set on medium heat. Add pizza dough to pan and cook until dough starts to bubble, about 1-2 minutes. Flip and immediately lay down slices of mozzarella and top with chard. Let bottom cook, another minute. Carefully crack eggs on top, being careful not to break the yolks. (I don't like too much egg-white on mine, so I try to leave some of that in the shell.) Transfer pizza in cast iron pan to oven and broil until cheese is melted and egg is cooked, but still a little runny, about 2 to 3 minutes. Sprinkle onions or chives on top.

For the kids: Marinara Pizza

1 tablespoon olive oil 1/2 ball of storebought pizza dough (such as Trader Joe's), rolled out as thinly as possible 1/4 cup marinara sauce or chopped, fresh tomatoes. About 8 thinly sliced pieces of fresh mozzarella chopped basil for garnish

Preheat broiler. Add olive oil to a cast iron skillet set on medium heat. Add pizza dough to pan and cook until dough starts to bubble, about 1-2 minutes. Flip and immediately spoon sauce (or tomatoes) on top and lay down slices of cheese. Let bottom cook, about one minute. Transfer pizza to the oven and broil until cheese is melted and bubbly. Garnish with basil.

Night Two: Swiss Chard Frittata

1 tablespoon olive oil 1 garlic clove, minced 2 tablespoons chopped onions or shallots salt and pepper to taste Handful of fingerling potatoes, thinly sliced into "coins" (totaling around 3/4 cup) 2 cups fresh Swiss chard, washed and roughly chopped 4 eggs freshly grated Parmesan or ricotta salata 1 tablespoon fresh chopped herbs (such as parsley, mint, or basil)

Preheat broiler. In a cast iron (or ovenproof) skillet, heat oil over medium heat. Add garlic, onions, salt and pepper and cook about 1 minute being careful to nestle the garlic in the onions so it doesn't burn. Add potatoes and cook another 5 minutes until they are crispy and mostly cooked through. Add chard to the pan and stir until leaves wilt. Meanwhile, whisk together eggs, cheese and herbs. Pour eggs into the pan and stir lightly to make sure chard and potatoes are evenly distributed. Let cook without stirring about 2 minutes. Transfer to the oven and broil another minute, until eggs are cooked on top. Cut into pizza-like wedges.

Note: We served with a romaine, beet, and feta salad.

Another Note: If there are extra slices of the frittata, refrigerate in wedges and add to the snack or lunch bag.