Who else loves their cast iron? I grew up with a mom who used it all the time, so when Isaac and I got married and he brought his amazing 12 inch skillet with him, I was thrilled. There’s just something special about cast irons. They add a little extra flavor to the food, they work perfectly on the stove and in the oven. And, my favorite part, they evenly distribute heat across the entire surface of the pan. So it’s obviously no surprise that I use my cast iron skillets for almost every meal!
Before getting to the recipe, though, I want to take a quick second to talk about how to care for your cast iron. If you have one (or have been thinking about getting one), then you are probably aware of the fact that they are different from any other type of skillet out there! After years of using them, here are some tips I’ve found that will help ensure the longevity, flavor and effectiveness of your cast iron.
How to Care for Your Cast Iron
1. NEVER use soap to clean it! The soap strips off the seasoning on the skillet that you work so hard to get.
2. Use a cast iron chainmail scrubber to clean it with warm water. You can dry the cast iron by heating it on a burner until most of the water is evaporated, then take it off the heat and allow it to cool completely before putting it up.
3. Rub oil on the cooled cast iron to help maintain the seasoning and avoid rusting. I use a paper towel to spread the oil around!
4. Season your cast iron by oiling it up and sticking it in the oven at 350 upside down until the oil isn’t sticky anymore (around 30 minutes).
5. Try to avoid making sauces in your cast iron. While they are delicious, it strips the skillet of it’s seasoning.
When making this recipe, naturally I reached for my 12 inch cast iron skillet and got to work! Some friends of ours had given us a huge bag of veggies from their backyard garden, and I had just visited the Dallas Farmers Market, so I was excited to use all the fresh produce I could in this meal. Isaac asked for a sausage and peppers recipe, so I did my own little spin on a tried and true classic, and I’m so happy I did! The result was a delicious and fresh meal that filled us up and *best of all* is Whole 30 and Paleo approved! It just doesn’t get much better than that.
I went for an Italian flavor in this meal, and it turned out amazing. I think it would also work well with Cajun seasoning, or maybe even some taco and Mexican inspired flavors. I love how versatile it is!Print
- 4 sausage links (pre cooked)
- 1 Tbsp olive oil
- 2 bell peppers (I used orange and green), sliced
- 1 tsp garlic
- 1 cup okra, chopped
- 1 cup tomatoes, diced
- 1/2 cup mushrooms, diced
- 1/4 cup chicken broth
- Salt & pepper
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp onion powder
- In a large cast iron skillet, heat the olive oil on medium heat.
- Meanwhile, thinly slice the peppers and add to the pan with the garlic. Cook until it begins to soften, about 5-10 minutes.
- Add the chopped okra, diced tomatoes, mushrooms and chicken broth to the skillet. Season with salt, pepper, Italian seasoning, paprika and onion powder.
- Simmer on medium low heat until the broth has thickened, about 10-15 minutes.
- In the meantime, slice the precooked sausage into bite sized pieces.
- Add the sausage to the pan and simmer until the sausage is heated thoroughly.
- Enjoy immediately!
Now it’s your turn to talk! Answer one of these questions in the comments below:
Are you a cast iron user?
What flavors would you use in this recipe?
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All opinions in this post are my own. I was not paid, nor did I receive any items in exchange for this review. I’m just sharing what I love because I love y’all!