In addition, pizza might not be the first thing you think of when it comes to cast-iron skillets. Maybe we’re crazy, maybe we’re just born contrarians, but we think all of these elements can come together in a really flavorful way.
Sometimes, we love to grill outside...and sometimes we don't. Last night, we decided to use the cast iron Le Creuset extra-large grill that fits perfectly on our stovetop. Cast iron grill pans like this one (or similar versions by Lodge) impart a nice, smoky flavor to whatever you cook on them because the juices drip in-between the grooves and are transformed into a flavorful smoke—no charcoal needed.
Always trying to figure out appealing ways to sneak more vegetables into every meal, we chose to highlight summer produce favorites such as Japanese eggplant, zucchini, farmers market spring onions, mini bell peppers, and baby Bella mushrooms. We definitely got some good grill marks on all of these thickly sliced beauties.